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Program Book - Master Brewers Association of the Americas

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Post-congress Course: EPR Plus: Practical Applications<br />

<strong>of</strong> Electron Paramagnetic Resonance Technology in<br />

Malting, Brewing, Packaging, and Beer Flavor Stability<br />

Organized by American Society <strong>of</strong> Brewing Chemists<br />

2:00 – 6:00 p.m. • HCC 313 B<br />

David Barr, Bruker BioSpin Corp.; Bob Foster, Molson-Coors<br />

Brewing Company; Masaaki Uchida, Suntory Ltd.; Hillery Hight,<br />

Sierra Nevada Brewing Company<br />

Experienced EPR brewing chemists will present EPR information<br />

and practical examples <strong>of</strong> how this technology has been used in<br />

<strong>the</strong> brewing industry to improve <strong>the</strong> flavor stability <strong>of</strong> beer. O<strong>the</strong>r<br />

applications in <strong>the</strong> wine industry will also be discussed. Each<br />

presenter will cover certain areas <strong>of</strong> how this technique is used<br />

with respect to chemistry and <strong>the</strong>ory, sample preparation, T150<br />

and lag time, and new metrics used to measure different classes <strong>of</strong><br />

antioxidants. Many examples <strong>of</strong> EPR applications by o<strong>the</strong>r industries<br />

will be given, along with specific uses in malt extract, wort boiling,<br />

blend/finishing, packaging materials, and sensory studies. The<br />

workshop will conclude with an informal taste testing <strong>of</strong> fresh and<br />

stale beers with <strong>the</strong>ir respective EPR metric information.<br />

Post-congress Course: Sensory Flavor Training<br />

Organized by American Society <strong>of</strong> Brewing Chemists<br />

2:00 – 6:00 p.m. • HCC 313 C<br />

Teri Horner, Molson-Coors Brewing Company; Suzanne Thompson,<br />

Miller Brewing Company; Lauren Salazar, New Belgium Brewing<br />

Company<br />

This course is designed for sensory-panel leaders and individuals<br />

who want to become better tasters. Tools to successfully select,<br />

train, and monitor a beer sensory panel, as well as help beer tasters<br />

enhance <strong>the</strong>ir tasting skills, will be discussed. Training methods,<br />

including identification methods and techniques, ranking and<br />

scaling methods, panelist performance monitoring and validation<br />

procedures, and reference flavor standards, will be presented.<br />

Concepts <strong>of</strong> panelist repeatability and panel reproducibility will be<br />

reviewed. An Excel pivot chart for monitoring panelist performance<br />

will be demonstrated, and a CD tool will be provided to participants<br />

so <strong>the</strong>y can easily monitor panelist performance once <strong>the</strong>y return to<br />

<strong>the</strong>ir jobs.<br />

NOTES<br />

39

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