Program Book - Master Brewers Association of the Americas

10:05 – 11:50 a.m. Technical Session XVII: Engineering HCC 313 A
Moderator: Kathy Kinton, Miller Brewing Company
10:05 a.m. Opening Remarks
10:10 a.m. O-60. The cleanability of surfaces. Ulrich Bobe, Technische
Universität München, Freising, Germany
10:35 a.m. O-61. Loop tuning techniques and strategies for the brewing industry.
Robert Rice, Control Station, Inc., Tolland, CT
11:00 a.m. O-62. Bioconversion of brewer’s spent grains to bioethanol.
Graeme Walker, University of Abertay, Dundee, Scotland
11:25 a.m. O-63. A financial and engineering analysis of energy conservation
strategies with respect to heat generation processes within the
brewing industry. John Mead, Emech Control Limited, Auckland,
New Zealand
11:50 a.m. – 1:30 p.m. Closing Luncheon and Keynote*** HCC Ballroom A
11:50 a.m. Program Recap by Master of Ceremonies David Ryder,
Miller Brewing Company
12:50 p.m. Closing Remarks by ASBC President Mike Joyce, Molson-Coors
Brewing Company
1:00 p.m. Closing Keynote
K-3. Forecasting Consumer Taste Preferences in a Dynamic Marketplace
Scott Mortensen, International Flavors and Fragrances
2:00 – 6:00 p.m. ASBC Post-congress Course: EPR Plus: Practical Applications of Electron
Paramagnetic Resonance Technology in Malting, Brewing, Packaging, and
Beer Flavor Stability* HCC 313 B
2:00 – 6:00 p.m. ASBC Post-congress Course: Sensory Flavor Training* HCC 313 C
*Additional registration required for this event.
***Exhibitors and Guests must purchase a ticket to attend this event.
Pure Liquid Yeast
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1007 German Ale • 1010 American Wheat • 1028 London Ale • 1056 American Ale® • 1084 Irish Ale • 1098 British
Ale • 1099 Whitbread Ale • 1187 Ringwood Ale • 1214 Belgian Ale • 1272 American Ale II • 1272 GF American
Ale II • 1275 Thames Valley Ale • 1318 London Ale III • 1332 Northwest Ale • 1335 British Ale II • 1338 European
Ale • 1388 Belgian Strong Ale • 1728 Scottish Ale • 1762 Belgian Abbey II • 1968 London ESB Ale • 2000 Budvar
Lager • 2001 Urquell Lager • 2007 Pilsen Lager • 2035 American Lager • 2042 Danish Lager • 2112 California
Lager • 2124 Bohemian Lager • 2206 Bavarian Lager • 2206 GF Bavarian Lager • 2278 Czech Pils • 2308 Munich
Lager • 2565 Kolsch • 2633 Octoberfest Lager Blend • 3056 Bavarian Wheat • 3068 Weihenstephan Weizen •
3278 Belgian Lambic Blend • 3333 German Wheat • 3463 Forbidden Fruit • 3522 Belgian Ardennes • 3638
Bavarian Wheat • 3724 Belgian Saison • 3787 Trappist High Gravity • 3942 Belgian Wheat • 3944 Belgian Witbier • 5112
Brettanomyces bruxellensis • 5335 Lactobacillus • 5526 Brettanomyces lambicus • 5733 Pediococcus
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