Program Book - Master Brewers Association of the Americas

I-9
The rules of the game
DAVID RYDER (1)
(1) Miller Brewing Co., Milwaukee, WI
Today’s emphasis on being a cost-effective producer of quality
malt beverages implies driving step-change, as well as continuous
improvement by key performance indicators (KPIs) across the
supply chain. This necessary drive must not be at the exclusion of
the development of sound problem-solving and interpretive skills in
tomorrow’s brewers who ultimately contribute to “right-the-firsttime”,
higher quality and an improved cost base. At an extreme,
modern-day brewing operations currently risk gaps in the multi-skill
and inter-related skill sets necessary to foster and achieve excellence.
As an outcome, brewing personnel insufficiently trained to achieve
demanded organic growth might well result. This text examines how
changes in the “rules of the game” demand a re-focus on technical
education in brewing and how alternative options by educational
providers offer solutions with either face-to-face, distance learning
or blended learning formats.
David Ryder is vice president of brewing, research, and quality
assurance for the Miller Brewing Company. David began his brewing
career in England at Associated British Maltsters. He then joined the
South African Breweries beer division and was later named director
of research and development for brewing and malting concerns
at Delta Corporation, Ltd. He was subsequently an international
technical consultant with Artois Breweries S.A. in Belgium. Prior to
joining Miller Brewing Company, he was vice president, technical
services at J.E. Siebel Sons’ Co. Inc. in Chicago and director of
education of the Siebel Institute. He joined Miller Brewing Company
in 1992. David is the current president of the Institute of Brewing
& Distilling and past president of the American Society of Brewing
Chemists. He is also a member of the Master Brewers Association
of the Americas and the Brewing Science Group of the European
Brewery Convention, where he was past chair of the Sub-group for
Studying Emerging Fermentation Systems. David has published
widely in the brewing literature.
BCOJ Symposium: Japanese Advanced Technology
I-10
Newest, breakthrough technologies on malt processing for
improvement of beer quality
NORIHIKO KAGEYAMA (1)
(1) Suntory Ltd., Osaka, Japan
It is known that ingredients derived from malt have a large
influence on beer quality. In order to improve malt quality, many
studies on barley breeding, malting, and so on, have been carried
out for many years. Among these various methodologies for the
improvement of malt quality, development of technologies for
malt processing would be the most effective way from the point
of view that the quality of malt could be flexibly, boldly and
drastically changed. In malt processing the life cycle of the barley,
such as breeding and germination, doesn’t have to be taken into
consideration. Additionally, we can adjust the quantity to treat for
use. Therefore, we have tried to develop technologies for producing
processed malt that boldly improve the quality of the malt. In this
session, new technologies for malt processing that improve malt
quality, including malt fractionation technology and technology
for treatment with sub-critical H 2 O, will be reviewed. The malt
fractionation technology is based on the idea that the malt kernel
consists of several parts, and major substances that are contained
in each part are different. It becomes possible to manipulate the
composition of the malt ingredients and to improve beer taste,
for example control of astringency, using our malt fractionation
technology. As well as creating various flavors in beer through the
arrangement of the constituent of various types of malt ingredients,
it is possible to improve beer quality characteristics such as flavor
stability. The concept of the technology for treatment with subcritical
H 2 O is the generation of preferable ingredients from
malt to improve beer quality. Not only an effective use of malt
ingredients, but also an enhancement of preferable ingredients by
malt processing would be necessary to dramatically improve malt
quality. It has been found that malt tissue is hydrolyzed by hydrogen
ions derived from the H 2 O molecule under high pressure and
high temperature without acids or catalysts. Using this treatment,
several kinds of flavor and aromatic compounds are efficiently
generated in a few minutes. Topics concerning the development of
the newest, breakthrough technologies for malt processing and the
improvement of beer quality will be discussed.
Norihiko Kageyama received his M.S. degree in chemistry from
Osaka University in 1998. He joined the Institute for Fundamental
Research, Suntory Ltd. in 1998 as a chemist for researching natural
products. Prior to developing brewing technologies, he developed
material processing technologies mainly based on subcritical fluid
technology for new food or beer products. He was also actively
involved with studies on identification of malt astringent substances
and development of malt fractionation technology. He was a winner
of the JB Award in 2000 for his article published in the Journal of
Biochemistry. He received the SCEJ Technology Award from The
Society of Chemical Engineers, Japan, for his contribution on the
development of subcritical fluid technology in 2005.
51