Program Book - Master Brewers Association of the Americas

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Miller, he spent 25 years with Cargill and 3 years with ConAgra. He served as president and COO of Cargill’s malting business from 1991 to 2000 and as chair of the American Malting Barley Association in the mid-1990s. Craig received his B.S. degree in biology and chemistry from Augsburg College and completed the executive program at the Carlson School of Business, University of Minnesota. K-3 Forecasting Consumer Taste Preferences in a Dynamic Marketplace Presenter: Scott Mortensen, International Flavors and Fragrances This keynote highlights IFF’s interpretation of key consumer, lifestyle, and demographic trends as they relate to the world of taste and smell. Through careful analysis of consumer profiles, preferences, and trends, Mortensen believes the changing landscape has many consumers reaching for innovation to complement their unique lifestyle choices. Key drivers of consumer preferences, the emotions connected to brand resonance, and how they are impacted by demographic trends will all be addressed, as well as how they relate to today’s dynamic marketplace. Exhibitors and guests must purchase an additional ticket to attend this event. With 25 years in the flavor industry, Scott Mortensen has held a number of marketing and several key business development positions. He is currently responsible for leading the strategic global direction of the beverage sector for International Flavors & Fragrances, a world leader in the flavor and fragrance industry. 56 NOTES
The Institute of Brewing & Distilling Vision Statement “The advancement of education and professional development in the science and technology of brewing, distilling,and related industries”. Qualifications Training The Beer Academy Membership Services Brewer & Distiller International Journal of the Institute of Brewing Conferences and Conventions Section Events and Seminars Professional Development Networking The Institute of Brewing & Distilling 33 Clarges Street, London, W1J 7EE, UK Tel: +44 (0) 20 7499 8144 Fax: +44 (0) 20 7499 1156 Email: enquiries@ibd.org.uk Website: www.ibd.org.uk
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Program Book World Brewing Congress
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BECOPAD www.becopad.com Pure depth
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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 56 and 57: Organization The BCOJ was establish
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
Page 106 and 107: 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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