Program Book - Master Brewers Association of the Americas

Workshop Biographies
W-1
To Ferment or Not to Ferment
Presenters: William Maca, Miller Brewing Company, Milwaukee,
WI; David Ryder, Miller Brewing Company, Milwaukee, WI; Robert
Taylor, Miller Brewing Company, Milwaukee, WI
Moderator: David Ryder, Miller Brewing Company, Milwaukee, WI
Learn about yeast from your peers and experts in the field.
Discussion will span the topics of yeast health, yeast management,
the impact of yeast strains, brewery best practices, and control
of yeast metabolism. This practical workshop will uncover how
yeast management techniques can be used to affect fermentation
performance and subsequent beer quality.
William (Bill) Maca attended the University of Georgia, where
he received his M.S. degree in microbiology. He also has a M.S.
degree in environmental engineering from the Milwaukee School
of Engineering. Bill started his brewing career at Miller Brewing
Company 27 years ago working in various quality control capacities.
Bill is currently the senior research microbiologist at Miller Brewing
Company’s corporate technical center. He is a member of the MBAA
and the Society for Industrial Microbiology. Bill teaches an annual
Brewing Microbiology Workshop for Miller microbiologists, and has
taught brewing microbiology courses for the Siebel Institute and the
MBAA Brewing and Malting Science course. Bill’s interests lie in the
areas of yeast propagation and yeast management, rapid methods
for the detection of beer spoilage organisms, and troubleshooting
microbiological and fermentation-related issues in breweries.
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.
Bob Taylor is currently the corporate product quality & analytical
services manager for Miller Brewing Company in Milwaukee,
WI. He has 31 years of experience in the brewing industry,
comprising numerous quality, brewing, and operation positions
at Fulton, Milwaukee, and Trenton breweries and corporate
brewing research and quality assurance. He is responsible for all
analytical, microbiological, cleaning, and GMP quality programs,
covering brewing ingredients, water, processing aides, brewing
process, and Miller brands. Bob received B.S. degrees in biology
from Syracuse University and in forest biology from SUNY College
of Environmental Science and Forestry in 1976. He also holds a
diploma in brewing from the Siebel Institute of Technology and has
completed IDB I and IDB II. He recently completed the Villanova
University Green Belt, Lean, and Black Belt Six Sigma programs.
58
W-2
Design of Asian Beer Styles
Presenters: Hiroto Kondo, Brewers Association of Japan, Tokyo,
Japan; Qi Li, Jiangnan University, Jiangsu Province, China
Moderator: Keith Villa, Molson-Coors Brewing Company, Golden,
CO
Join a panel of experts as they discuss the design of Asian beer styles.
This workshop will be filled with information unique to such Asian
specialty styles as Japanese happoshu and no-malt beers, Chinese
beer styles, and more. You will also be able to experience the taste of
the distinctive Asian beer styles presented in this session.
Hiroto Kondo is a general manager of the Brewers Association of
Japan. He graduated from the University of Tokyo, Department
of Agricultural Chemistry with a degree in food science in 1986,
followed by a Ph.D. degree on “Proteinase Inhibitors, Cystatins in
Rice Seeds.” In 1990 he joined Suntory Ltd. and was attached to the
scientist of the Institute for Fundamental Research in the Suntory
Research Center. From 1991 to 1995, his area of involvement
encompassed activities ranging from basic research for brewing yeast
physiology, such as the profile of proteinase A in yeast vacuoles and
measurement of yeast vitality during fermentation, to application of
moderate yeast handling procedures to practical brewing. In 1995 he
moved to the post of assistant brewmaster at the Musashino brewery
in Tokyo. In 2000, back at the Suntory Research Center, he worked
as a manager at the Institute for Liquor Products and engaged in
wine and whiskey technical research until 2006. From 2006 to 2007,
he served as a general manager for quality control at the Tonegawa
brewery and was promoted to general manager of the Brewers
Association of Japan in 2007. He has been involved in brewing
research for 14 years and has presented his works at many brewingrelated
conferences, including five times at the EBC Congress, two at
ASBC Annual Meetings, and one at IOB. He served as past chair of
the BCOJ Analysis Committee and is also a member of ASBC.
Qi Li is a professor of biotechnology at Jiangnan University in
Wuxi, China. She teaches brewing technology, flavor chemistry,
and sensor evaluation of wine and modern brewing technology.
Her areas of research include fermentation and brewing science and
technology. She has researched complex enzyme production for beer
brewing, breeding of brewers’ yeast, beer flavor and its evaluation,
free radicals and beer-staling flavor, anti-staling mechanisms,
high-gravity brewing, raw materials of beer brewing, malting with
microorganisms, polyphenol in beer, and beer contamination. Qi
has had more than 80 papers published and 2 books translated into
Chinese and holds 1 patent.
Keith Villa was born and raised in Colorado and started home
brewing in 1983 as a molecular biology undergraduate student at the
University of Colorado, Boulder. From 1986 to the present, Keith has
worked at the Coors Brewing Company in Golden, CO. He obtained
his Ph.D. degree with high honors in brewing biochemistry at the
University of Brussels, Belgium, in 1995. While in Belgium, he had
the opportunity to visit many breweries and learn the traditional
methods of brewing European beers. In 1995 he and a colleague
started the Blue Moon Brewing Company, which is an operating unit
of Coors. Keith was also the plant manager for the Coors-CerMex
plant located in Tecate, Mexico, from 2004 until 2006. Additionally,
Keith is a BJCP certified beer judge.