Program Book - Master Brewers Association of the Americas

W-3
Organic Certification and Production Process
Presenters: Jeff Edgerton, BridgePort Brewing Company, Portland,
OR; Mike Mountain, Oregon Tilth, Salem, OR; Robert Simmons,
International Certification Services, Inc. Medina, ND; Gwendolyn
Wyard, Oregon Tilth, Salem, OR
Moderator: Mike Joyce, Molson-Coors Brewing Company, Golden,
CO
The certification process and production of organic products
continue to evolve worldwide as organic production becomes more
established and, therefore, more regulated. Approaches to organic
certification, inspection, and production management from North
America, the European Union, and Japan will be discussed. Key
issues involved in the certification process of raw materials and
the challenges of producing organic malt and beer in the dynamic
landscape of this fast-growing segment of the food and beverage
industries will be addressed.
Jeff Edgerton graduated from Oregon State University in 1987 with
a B.S. degree in microbiology. After a short time in the food industry,
Jeff began his brewing career at Blitz-Weinhard Brewing, a (now
closed) 1.8-million barrel regional brewery in downtown Portland,
in 1989. Starting as a QA technician, Jeff became Blitz-Weinhard’s
microbiologist in charge of all microbiology and yeast propagation
in 1994. Jeff left Blitz in 1998 to accept a position as QA manager
for BridgePort Brewing Company. Jeff ran the QA program at
BridgePort from 1998 until accepting his current position as assistant
brewmaster at BridgePort in 2003. Jeff is secretary-treasurer for the
MBAA District Northwest and has authored papers for the MBAA
Technical Quarterly and the ASBC Journal.
Mike Mountain graduated in 1975 from Cornell University where
he majored in food science. Since then, he has held supervisory and
management positions in quality control, quality assurance, research
and development, production, and inspection in several different
sectors of the food processing industry in both Canada and the
United States. Prior to joining Oregon Tilth, Mike worked in several
different operations that were organically certified, where he was
responsible for developing and monitoring organic handling plans.
Mike’s current responsibilities include review of processing organic
inspection reports, as well as conducting inspections. Oregon Tilth
clients have benefited from this varied experience, as he is able to
apply his knowledge throughout the organic certification process.
Robert Simmons, senior executive partner of International
Certification Services, Inc. dba Farm Verified Organic (ICS/FVO),
brings a wide variety of experience to the organic certification
sector. Robert currently holds the position of secretary on the ICS
Board of Directors, as well as treasurer on the Executive Board of
the International Federation of Organic Agriculture Movements
Accredited Certification Bodies (ACBs). The ACBs is an international
group of certifiers that meets regularly to discuss common interests
and issues. Robert also serves on the coordinating committee for the
agriculture of the middle initiative, which seeks to renew mid-scale
farms and ranches and related agrifood enterprises that are unable
to successfully market bulk commodities or sell food directly to
consumers. Since joining the ICS team, Robert has been instrumental
in expanding ICS/FVO’s international operations and relationships
and has become well versed in the various requirements for organic
around the world.
Gwendolyn Wyard has been actively working in the organic industry
for 10 years. Gwendolyn received her certificate as an independent
farm and processing inspector through the Independent Organic
Inspector’s Association (IOIA) in 1997. Afterward, she worked as
a subcontractor for multiple certifiers, inspecting diverse organic
operations ranging from papaya farms in Hawaii to coffee-roasting
facilities in Los Angeles. In June 2003, Gwendolyn completed
a degree in food science from Oregon State University, with a
fermentation science option and a minor in chemistry. Shortly after
graduating, Gwendolyn went to work full time for Oregon Tilth, Inc.,
where she currently serves as the processing program reviewer. In
this capacity, she works with approximately 500 certified processors
throughout the United States and internationally, assisting clients
through the certification process and reviewing their operations for
compliance with the National Organic Regulations. She applies her
food science background and expertise to provide policy analysis and
technical review of materials for use in organic products.
Michael J. Joyce received his B.S. degree in chemistry from
Metropolitan State University in Denver, CO. He has worked
at the Molson-Coors Brewing Co. since 1976 and is currently a
microbiology/chemistry process manager in the product control
laboratory in Golden, CO. He has been involved with the ASBC
previously as a technical subcommittee chair, a poster presenter,
treasurer of ASBC Local Section 8, and chair of the ASBC
Publications Committee and is currently the president of ASBC.
W-4
Beer, Cheese, and Glassware Pairings
Presenter: Nathaniel Davis, Anheuser-Busch Inc., St. Louis, MO
Moderator: Cindy-Lou Dull, Anheuser-Busch Inc., St. Louis, MO
The culinary movement around the globe manifests itself in
innumerable ways, including the Food Network channel, cooking
classes as a social event, the slow food movement, upward consumer
trends in organic and local produce, and general interest in the
thoughtful study of the interaction of flavors at the table. Wine
seems to have a monopoly on the idea of pairing with cheese, and
this session is meant to inspire and seed the concept with concrete
examples of how beer can be just as romantic and sophisticated as
other beverages in this regard and deserves our collective attention.
Beerís vital role at the table and its part in this significant consumer
macro-trend will be discussed at the Beer, Cheese, and Glassware
Pairings workshop. The effect of glassware shape and design on the
tasterís perception of beer and the basic elements of beer and food
pairingóbalance, contrast, and complementówill be reviewed as
an introduction to how beer and cheese are uniquely qualified for
extraordinary pairings. Donít miss this interactive tasting event!
Nathaniel Davis is currently brewmaster for Anheuser-Busch’s
research pilot brewery, an experimental microbrewery located in St.
Louis, MO. His role is to train future Anheuser-Busch brewmasters,
test traditional and experimental ingredients and brewing processes,
and develop detailed recipes in support of new product development.
He has a passion for the traditions and history of brewing and beer
and frequently gives lectures, both in academic/industry settings and
with the public at large, on new product development processes and
flavor interactions between beer, food, and glassware. Nathaniel
holds a B.S. degree in microbiology and immunology from McGill
University in Montreal, Canada, and graduated from the master
brewers program at the University of California at Davis in 1999.
The Institute and Guild of Brewing (UK) awarded him the J. S. Ford
Award for the highest distinction in the 1999 Associate Membership
Examination in Brewing Science. He is currently pursuing an
executive MBA at the Olin School of Business at Washington
University.
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