Program Book - Master Brewers Association of the Americas

Cindy-Lou Dull received a B.S. degree in dairy science from the
University of Vermont and earned a M.S. degree in food science
from Cornell University. She began her career in the development of
rapid methods for the food and forensics industries before finding
her niche in the brewing industry. In 1992, she joined corporate
research and development at Anheuser-Busch Inc., St. Louis, MO,
as a microbiologist, with her efforts directed toward aseptic brewing
issues and rapid methods evaluation. During her 11 years in the
technical center, she worked in various capacities as a scientist
and liaison to corporate brewing customers. She has worked in the
brewing new products group for the last three years, managing the
new product development laboratory and acting as brand owner
for various new brands. She has enjoyed being an active member
of ASBC since 1994, having participated in several subcommittees,
chairing one subcommittee, and serving on the Technical Committee
for eight years, three of which were spent as chair. She has spent the
last three years as the Publications Committee chair. Currently, she
is co-chairing the Publications and Program Committees and is a
member of the WBC 2008 Program Planning Committee.
W-5
Raw Materials: How to Cope with a Changing World
Presenters: Vince Coonce, Miller Brewing Company, Milwaukee,
WI; Scott Helstad, Cargill Inc., Dayton, OH; Ray Marriott, Botanix
Ltd., Kent, United Kingdom
Moderator: Vince Coonce, Miller Brewing Company, Milwaukee, WI
The world of brewing raw materials, i.e., malt, adjunct, hops,
glass, and packaging, is both dynamic and critical to the business
of brewing. In this workshop you will learn how to manage raw
materials through forecasting and contracting, develop methods to
make materials perform better and go further, and find alternatives
in product formulations. This workshop will provide practical
instruction and discussion on a subject that is top-of-mind for
brewers worldwide.
Scott Helstad is the national accounts technical services manager
for Cargill, Inc.’s Corn Milling North America business unit. He is
responsible for providing technical support in the application and use
of sweeteners in a variety of food, beverage, and industrial products
for some of Cargill Corn Milling’s largest customers. The principal
industries he has supported include brewing, confection, and baking.
Scott has been involved with Cargill’s technical services group since
1987, overseeing activities in the western and northeastern regions
of the United States before assuming national account responsibility.
Within Cargill Scott has also held positions as production shift
manager, utilities shift supervisor, and lab analyst. Prior to joining
Cargill in 1983, Scott was involved with small-scale fuel ethanol
production, completing grants for both the U.S. Department of
Energy and the Wisconsin Division of State Energy. Scott graduated
from St. Olaf College in 1979 with a B.A. degree in chemistry.
Organization memberships include the MBAA, ASBC, AACT, ISBT,
IFT, and AACC International. Scott’s publication contributions
include the sweetener chapter in Ingredient Interaction Effects
on Food Quality, an update of the adjunct chapter in the Practical
Brewer 3rd Edition, and contributing author to the paper “Flavor
Characteristics of Liquid Adjuncts Derived from Corn.”
Ray Marriott received his first degree in biochemistry at Cambridge
and subsequently completed a Ph.D. degree in terpene chemistry
at the University of Bath. Ray joined Botanix Ltd in 1996, where
he is now R&D director. Ray has spent over 35 years in the food
and flavoring industry in the United Kingdom, mostly in technical
management. He is a biochemist and has been primarily concerned
with the extraction and processing of natural products and the
60
mechanism and enhancement of enzyme pathways responsible for
the generation of key active compounds, particularly those that
can be derived from U.K. crops. Ray is a member both of the IBD
and ASBC and regularly presents papers on the applications of
hop compounds, covering all aspects of their use from aroma to
antimicrobials. He is also visiting professor of chemistry at University
of York, UK.
W-6
The World of Beer Judging
Presenters: Ray Daniels, Cicerone Certification Program, Boulder,
CO; Paul Gatza, Brewers Association, Boulder, CO; David
Logsdon, BrewNZ, Parkdale, OR; Roger Putman, Brewing Industry
International Awards (1996–2005), London, United Kingdom
Moderator: George Reisch, Anheuser-Busch Inc., St. Louis, MO
Do you want to learn more about the many global beer competitions
into which you can enter your world-class beers? Do you want to
become a beer judge? The Great American Beer Festival, World
Beer Cup, Brewing Industry International Awards, Australian
International Beer Awards, and BrewNZ Awards will be discussed,
as well as the road to becoming a beer judge. Paul Gatza, Roger
Putman, David Logsdon, and Ray Daniels will present an
informative workshop on beer judging, followed by an experiential
session, with the four presenters leading participants through the
judging of several beers.
Ray Daniels began judging beers in 1991 through the Beer Judge
Certification Program, where he eventually rose to the rank of
national judge. He began professional judging in 1997 at the Great
American Beer Festival and at the World Beer Cup in 1998. He has
also judged on many occasions at the World Beer Championships
and Great British Beer Festival. He has organized numerous
competitions, including local, regional, and national homebrew
events and a national competition of commercial cask-conditioned
real ales. He helped to found the Beer Judge Certification Program in
Japan, teaching judging and conducting the first judge exam there.
Ray is the author of several books on brewing, including Designing
Great Beers, Brown Ale, and Smoked Beers, and he was editorin-chief
of Zymurgy and The New Brewer magazines from 1999 to
2005. Ray is the founder and director of the Cicerone Certification
Program, a professional certification for industry professionals
that assesses both knowledge and tasting ability. In addition, he
serves on the faculty of the Siebel Institute of Technology, teaching
about beer styles, recipe formulation, brewing science, and business
topics. He continues to serve the Brewers Association as publisher of
Brewers Publications, their book division. Ray holds a B.S. degree
in biochemistry and a MBA and is a 1996 graduate of the Siebel
Institute of Technology Diploma Course in Brewing.
Paul Gatza is the director of the Brewers Association (BA), a
not-for-profit trade association whose purpose is to promote and
protect American craft brewers and American craft beer and the
community of brewing enthusiasts. Paul leads the association’s
Professional Membership division, managing member benefits
programs, membership development, the Beer Industry Production
Survey, and the educational seminar program of the Craft Brewers
Conference. Paul’s involvement in the beer community started when
he took up homebrewing in 1990. In 1993, he worked on the bottling
line at Boulder Beer and would sneak over to the brewhouse when
opportunity allowed. He owned a pair of homebrew supply shops in
Boulder and Longmont, CO, from 1994 to 1998. He was director of
the American Homebrewers Association for seven years and is in his
seventh year as BA director. Paul’s knowledge of the world of beer
judging includes working every facet of the competition at the Great