Program Book - Master Brewers Association of the Americas

American Beer Festival and World Beer Cup. Paul started judging
homebrew competitions in 1993 and has achieved the status of
National Beer Judge in the Beer Judge Certification Program.
David Logsdon is director and founder of Wyeast Laboratories, Inc.
and Full Sail Brewing Company of Hood River, OR, in the United
States. Wyeast is a leading supplier of fermentation cultures for
brewing, winemaking, and biotechnology applications. Full Sail is
a U.S. western regional brewer of ales and lager beers. David has
worked in all aspects of the brewing and beverage industry, from
brewery start up, product formulation, brew master, laboratory
manager, and packaging development to marketing. He lives in
Oregon, where he was an honor student and 1979 graduate with
a degree in food science technology. David is a member of the
MBAA, ASBC, and Brewers Association; has served on the Board of
Advisors for the American Homebrewers Association and the Board
of Directors of the Association of Brewers; and is the current vice
president of the Oregon Brewers Guild. David has served as group
leader and judge at the Great American Beer Festival and judge
for the World Beer Cup Competition and served as Chief Judge of
BrewNZ from 2002 to 2007 in Wellington, New Zealand.
Roger Putman worked for Bass for 30 years. He remembers wrestling
with the vagaries of operating 60 Burton Union sets producing the
legendary Draught Bass until rotting timber threatened a fall into
the racking cellar below and they were all closed in 1982. He retired
from Bass in 1999 when the firm was sold to Interbrew. Since then
he has traveled the world writing about breweries for the Institute
of Brewing & Distilling’s monthly magazine the Brewer & Distiller
International and has been its editor since 2006. Roger was chair of
the judges at the Brewing Industry International Awards from 1996
to 2005 and helped to found Britain’s Beer Academy in 2003, which
wanted to enhance the image of beer.
George F. Reisch, a fifth-generation brewmaster by trade, is a
corporate brewing staff brewmaster at Anheuser-Busch Inc. Reisch
attended the University of Wisconsin to gain his B.S. degree in food
chemistry while working at Joseph Schlitz Brewing Co., as a brewery
worker, and at Miller Brewing Co., as a research assistant, during
the summer months. Upon graduation in 1979, Reisch was placed
in the Anheuser-Busch Corporate Management Training Program
before being promoted to brewing supervisor at the company’s Los
Angeles brewery in 1980. There, Reisch also held brewing technical
coordinator, assistant brewmaster, and staff brewmaster positions
before being transferred to corporate brewing at Anheuser-Busch
headquarters. During his tenure, Reisch has worked on a variety
of brewing-related projects and has also assisted with “New Beer
Brand” development. Most recently, Reisch has overseen Budweiser
production at the five Budweiser-producing Labatt breweries
located throughout Canada. Reisch is a tasting judge at both the
World Beer Cup and Great American Beer Festival and serves on
the MBAA Executive Committee as 1st vice president. He also serves
on the ASBC/ MBAA Joint Steering Committee and is a member of
the Board of Advisors for the North American Brewers Association
(NABA).
W-7
Emerging Issues
Presenters: Tony Cutaia, Science Source Consulting, LLC, Ballwin,
MO; Amie Gianino, Anheuser-Busch Inc., St. Louis, MO
Moderator: Greg Casey, Molson-Coors Brewing Company, Golden,
CO
In the ever-changing world of brewing, it is of the utmost
importance that breweries vigilantly monitor developments in the
actions of governments, academia, and industry and the level of
public and press reaction to these developments. The assessment
of the relative importance of numerous salient topics is highly fluid
and liable to change at any given moment based on new and relevant
information. This interactive session will cover current issues
impacting the brewing industry and what possible actions could be
taken by global brewing societies to assist the brewing industry in
alleviating public concerns.
Tony Cutaia received his M.S. and Ph.D. degrees in food science
from the University of Illinois, Champaign-Urbana. Since 1973 he
has carried out various technical and management functions for
industrial and contract research organizations, including General
Foods Corporation and Battelle Memorial Institute, and for the
brewing industry, including The Jos. Schlitz Brewery Co., The Stroh
Brewery Co., and Anheuser-Busch Inc. In 2000, he retired from
the positions of senior director of brewing technical services and
director of the office of health issues for Anheuser-Busch Inc. and is
currently acting as a consultant for the brewing industry. He has held
various official positions in the ASBC and has been a member of the
MBAA and the Institute of Food Technologists. He has authored 15
publications in food, brewing, and allied journals.
Amie Gianino is the senior director of international affairs at
Anheuser-Busch Companies, Inc. and has been with the company 19
years. Amie acts as the primary government relations representative
for the company’s European operations and directs the company’s
international public affairs strategies in areas of taxation,
marketing and distribution, labeling, and trade. She represents
the company before governments, non-government organizations,
and international bodies. In particular, Amie underscores the beer
industry’s role—both as a concerned stakeholder in the fight against
alcohol abuse and as an economic contributor in the communities
where we do business—with governments and the World Health
Organization. Amie holds a B.A. degree in statistics and a M.S.
degree in mathematics and sits on the board of directors of several
international and local organizations.
Greg Casey, born and raised in Toronto, Canada, graduated from
the University of Guelph in 1979 with a B.S. degree in applied
microbiology before going on to attain a Ph.D. degree in 1984
in applied microbiology and food science at the University of
Saskatchewan. Following two years as a NATO postdoctoral
scientist at Carlsberg Laboratories in Copenhagen, he returned to
the University of Saskatchewan as an assistant professor in the
Food Biotechnology Department (1986–1987). Since then Greg
has held a variety of positions with Anheuser-Busch (1987–1991),
Red Star Yeast and Products (1991–1992), and Stroh Brewery
Company (1992–1999). Greg joined Coors Brewing Company in
April 1999 and since that time has served in the capacities of director
of corporate quality assurance, brewing R&D, brewing services
technical support, and brewing services. Since November 2007 he has
been the director of brewing process development. Greg also served as
ASBC president from 2005 to 2006.
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