Program Book - Master Brewers Association of the Americas
Program Book - Master Brewers Association of the Americas
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 />
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