Program Book - Master Brewers Association of the Americas

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Organization The BCOJ was established within the BAJ, the latter consisting of Japan’s 5 major breweries, ASAHI BREWERIES, LTD., SAPPORO BREWERIES LTD., SUNTORY LTD., KIRIN BREWERY CO., LTD. and ORION BREWERIES, LTD. The BCOJ comprises Board of Directors, Secretariats, Analysis Committee and Program Committee. Regional beer producers are not represented by the BAJ. Objectives and Activities (1) To standardize analytical methods for the evaluation of materials and products adopted in beer brewing and other related industries • Publication of “Methods of Analysis of BCOJ (Revised edition)” • Publication of “BCOJ Microbiology Methods” • Publication of “The Ingredients of Brewing Products (Revised edition)” • Publication of “BCOJ Sensory Analysis Methods” • Publication of “Brewing and Packaging” (2) To facilitate scientific and technological research through mutual communication among beer brewing industry specialists • Holding of the Annual Meeting (1991-) (3) To work in collaboration with other foreign and domestic organizations • Cooperative Agreement with ASBC (1998) • Declaration of Partnership with EBC (2001) The 18th Annual Meeting (1) Schedule: Thursday 7 and Friday 8 of November 2008 (2) Site: Seiryo Kaikan • 2-16-2, Nagatacho, Chiyodaku, Tokyo 100-0014, Japan • TEL/ +81-3-3581-5650 For further information, please contact the BCOJ. http://www.brewers.or.jp/bcoj/
Plenary Session Biographies K-1 Sustainability Beyond a “Feel Good” Initiative: Its Legitimate Place in Business to Help Assure Successful, Long-Term Performance Presenter: Daniel W. Bena, PepsiCo International Panel: David Carter, Lion Nathan; Gary Freeman, Brewing Research International; Ken Grossman, Sierra Nevada Brewing Company During the last five years, “sustainability,” sometimes synonymous with “corporate social responsibility,” has evolved from what was initially viewed merely as a “feel good” initiative to an absolute requirement to thrive as a business. In fact, it has established a firm position as a legitimate requirement for businesses to help assure their successful long-term performance by strengthening their license to operate. This keynote addresses the traditional concept of the “triple bottom line”—economic, social, and environmental performance—from the context of three core elements: 1) alarming global trends, 2) clearly increasing consumer expectations, and 3) the changing and challenging peer and competitive landscape. Learn about PepsiCo’s comprehensive and structured platform, “Performance with Purpose,” upon which it builds sustainability awareness across the system and how it is doing its part to be ecofriendly. Dan Bena is currently the director of sustainability, health, safety, and environment for the International Division of PepsiCo and was formerly the director of technical insight and communication, where he served as liaison between technical functions, government affairs, public policy, and field operations to develop key messaging to internal and external stakeholder groups. He is now leading the company’s international sustainability efforts across their beverage and food operations, serving consumers in nearly 200 countries. Since graduating with an undergraduate degree in biochemistry and a graduate degree in industrial pharmacy, Bena has become a recognized leader in the beverage industry during his 23-year tenure with PepsiCo. David Carter is responsible for the strategic direction and performance of Lion Nathan’s Beer Wine and Spirits’ environmental activities in Australia and New Zealand. He leads Lion Nathan’s group knowledge management and business crisis-continuity teams. David is currently vice-president of the Australian Food and Grocery Council’s packaging stewardship forum and the Packaging Council of New Zealand, chair of the New Zealand Glass Forum, and member of the federal government’s “Greenhouse Challenge Plus Partnership Committee.” Prior to his current position, David spent eight years as operations director and joint managing director of Lion Nathan’s China Business, based in Suzhou and Shanghai. David has worked with Lion Nathan since 1990 in its Pepsi Cola business and since 1995 in its brewing businesses. With a background in electrical engineering, David has worked within the brewing and beverage industry and in engineering, project, and operations management positions since 1976. Gary Freeman is a chartered chemical engineer and scientist. He joined BRI in 1989 and is now a senior engineer. He has worked extensively on brewery and malting processing in areas such as solid-liquid separation and environmentally acceptable technologies. In his time at BRI Gary has authored or coauthored 47 chapters, papers, articles, and convention posters, including 19 original research communications. In 1991 he passed the Institute of Brewing & Distilling’s Diploma Membership Examinations with distinction. He is a Fellow of the Institution of Chemical Engineers. He also holds a Certificate in Packaging from IOP – The Packaging Society. He is a member of the Brewing Science Group of the European Brewery Convention and the Environmental Group of the Institute of Brewing & Distilling. Ken Grossman is founder, owner, president, and master brewer of Sierra Nevada Brewing Company. In 1980, after three years of design, fabrication, construction, and experimental brewing, Sierra Nevada Brewing Company opened in a small warehouse in Chico, CA. By 1987, demand exceeded capacity, and Ken designed a new brewery featuring a pub and restaurant. Today, capacity exceeds 600,000 bbl/year. Ken is still personally involved in a hands-on manner with all aspects of the brewing process, plant development, and equipment maintenance. K-2 Economic Perspectives on the Global Marketplace and the Impact on Brewers Presenter: Lester Jones, Beer Institute Panel: Alex Barth, Barth-Haas Group; Lester Jones, Beer Institute; Craig Reiners, Miller Brewing Company Gain an economist’s perspective on the impact of global economic forces on brewers. Lester Jones will address the events shaping the current marketplace for the brewing industry. A series of economic and related events over the past several years has culminated in a dramatic new economic landscape for brewers, as well as their suppliers and consumers. The supply of ingredients, energy, and materials is under pressure from a combination of increased world demand, changing policies, and unpredictable forces. The ability of brewers to adapt to these changes and to continue to excite and engage adult consumers will determine the success of the industry. Lester Jones serves as chief economist and senior director of research services for the Beer Institute, bringing more than a decade of experience in business and market-related research to the association. Jones joined the institute in March 2004 and serves as the primary researcher and chief economist on issues affecting the producers and importers of over 92% of the beer consumed in the United States. Prior to joining the Beer Institute, Jones spent seven years with Arbitron, Inc., working in the domestic radio research group managing consumer research studies. He also held the position of assistant director of the Regional Economics Studies Institute at Towson State University. Jones received his M.S. degree in economics from the University of Delaware, where he specialized in regional economics and forecasting. Alexander Barth is the executive vice president of John I. Haas, Inc. and a managing partner of John, Barth & Sohn, Germany, the firm that has been in the family since 1794. His responsibilities at John I. Haas, Inc. include the procurement of hops from growers and company-owned farms, as well as the processing of hops into conventional and advanced hop products. After completing his B.S. degree in general agriculture at the University of Maryland and graduating from Oregon State University with a M.S. degree in soils science, he joined the family business in 1990. Craig Reiners is the strategic procurement director for Miller Brewing Company. He and his team manage the commodity risk positions in barley, malt, hops, corn, energy, and aluminum. Prior to his role at 55
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Program Book World Brewing Congress
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BECOPAD www.becopad.com Pure depth
Page 6: Table of Contents About Each Organi
Page 9 and 10: Your customerscan savorhand-crafted
Page 11 and 12: European Brewery Convention EBC, si
Page 13 and 14: PALATINOSE from BENEO-Palatinit is
Page 15 and 16: BREW HOUSE VESSELS/RENOVATION PROCE
Page 17 and 18: CONSERVING WATER HAS A RIPPLE EFFEC
Page 20 and 21: Thank you to the following WBC 2008
Page 22 and 23: Schedule at a Glance HCC denotes Ha
Page 24 and 25: Program HCC denotes Hawaii Conventi
Page 26 and 27: Pre-congress Course: Topics in Brew
Page 28 and 29: Opening Plenary Session Keynote and
Page 30 and 31: Daily Schedule — Monday, August 4
Page 32: Pairings workshop. The effect of gl
Page 35 and 36: 2:30 p.m. O-35. A survey and explan
Page 37 and 38: 4401 Oxy Fluorescence Quenching Oxy
Page 39 and 40: 10:05 - 11:50 a.m. Technical Sessio
Page 41 and 42: Post-congress Course: EPR Plus: Pra
Page 43 and 44: Poster Session HCC Kamehameha Hall
Page 45 and 46: P-126 The use of carbon dioxide in
Page 47: P-186 The making of a professional
Page 50 and 51: I-3 ERAB engaging in putting knowle
Page 52 and 53: IBD Symposium: It’s Education, St
Page 54 and 55: I-11 Control of flavor production i
Page 58 and 59: Miller, he spent 25 years with Carg
Page 60 and 61: Workshop Biographies W-1 To Ferment
Page 62 and 63: Cindy-Lou Dull received a B.S. degr
Page 64 and 65: W-8 Packaging: Draft Beer from Rack
Page 66 and 67: Technical Session Abstracts & Biogr
Page 68 and 69: Technical Session II: World Class M
Page 70 and 71: Technical Session III: Stability Mo
Page 72 and 73: O-12 Investigations on the behavior
Page 74 and 75: Technical Session V: Finishing Mode
Page 76 and 77: O-20 Changes in protein and amino a
Page 78 and 79: Technical Session VII: Cereals/Pseu
Page 80 and 81: O-28 Psychophysical models for the
Page 82 and 83: O-32 Influence of harvest date, gro
Page 84 and 85: O-35 A survey and explanation for t
Page 86 and 87: O-39 High cell density fermentation
Page 88 and 89: O-43 The sensory directed product d
Page 90 and 91: O-46 Rapid detection and identifica
Page 92 and 93: O-50 Improvement of premature yeast
Page 94 and 95: O-54 Comparison of different wort b
Page 96 and 97: O-58 Gene expression analysis of la
Page 98 and 99: O-62 Bioconversion of brewer’s sp
Page 100 and 101: Poster Session Abstracts & Biograph
Page 102 and 103: P-68 Mycotoxin lateral flow assays
Page 104 and 105: P-72 Evaluation of optical O 2 meas
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P-76 Quantitatively identifying PYF
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Award from the ASBC in 2005 with Ma
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Poster Session: Brewhouse Moderator
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P-88 Wort boiling by batch rectific
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P-92 Prediction of malt sugar conte
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P-96 The use of response surface me
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P-101 The use of response surface m
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P-104 Understanding the value gener
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P-108 The relationship between wate
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P-113 Visual recording of process c
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P-117 Practical usages of electroly
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P-121 Improved plant cleanliness, p
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P-125 Advances in preparation and p
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P-130 Fermentation course predictio
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discussed in this presentation. We
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P-139 Effective use of yeast nutrie
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P-143 Aspects of beer quality and e
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P-147 An innovative regenerable fil
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P-151 Citra—A new special aroma h
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Poster Session: Malt Moderator: Kel
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P-158 New barley varieties and thei
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P-162 Effect of high temperature-hi
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Poster Session: Nutrition Moderator
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P-170 Controlling fills in the brew
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candidate and research associate at
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P-179 Improved operating conditions
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Poster Session: Premature Yeast Flo
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P-187 The effect of hop harvest dat
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P-191 Sensory detection thresholds
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P-195 A new approach to sensory eva
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their maturation capacity and to sa
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P-203 Anaerobic and aerobic beer ag
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Poster Session: Yeast Moderator: Gr
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P-214 Functional analysis of mitoch
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P-218 Detection of yeast in brewery
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Bring the Congress Home on CD! WBC
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Maca, W., W-1 Maeda, H., P-71 Maeda
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WBC 2008 Exhibits Representatives f
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180 %alcohol. Included in the range
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111 Hop Breeding Company LLC, 31 N.
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115 PureMalt Products Ltd., Victori
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Exhibit Numeric Listing 104 Oregon
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Advertisers’ Index A. Ziemann Gmb
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Program Book - Master Brewers Association of the Americas

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