Program Book - Master Brewers Association of the Americas

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W-8 Packaging: Draft Beer from Racking Line to Tap Line Care and Feeding Presenters: John Engel, Miller Brewing Company, Milwaukee, WI; Scott Nielsen, Molson-Coors Brewing Company; Tim Raw, Anheuser Busch Inc., St. Louis, MO; Justin Walshe, Rotech (Swindon) Ltd., Wiltshire, United Kingdom Moderator: Jaime Jurado, The Gambrinus Company, San Antonio, TX Draft beer is the number one sampling opportunity for customers to try your beers. The care taken in packaging draft beer in the brewery deserves special attention but is only equal in importance to the condition of draft lines and the presentation of your beer in the retail trade. This workshop will feature work done by the Brewers Associationís Draught Quality Standards Group and review proper racking line operations in the brewery, handling and storage considerations between brewery and retailer, and the fundamentals of taking care of your beer in-market so it will show at its best. John A. Engel is the director of corporate quality for the Miller Brewing Company. During his 28 years with the company, he has held numerous positions within Miller’s quality organization at various locations, which include Albany, GA; Milwaukee, WI; Trenton, OH; and the corporate offices. He is responsible for establishing and administering corporate-wide quality programs. These responsibilities include directing analytical services; process, packaging material, packaging, and distribution quality; and sensory programs for the corporate headquarters, six domestic breweries, and numerous international licensees. Engel obtained a B.S. degree in chemistry from Carroll College in Waukesha, WI. He has served as the chair of the ASBC New and Alternate Methods of Analysis Subcommittee (2000–2003) and ASBC Program Committee chair (2004–2007) and is currently ASBC vice president. 62 Tim Raw has been with Anheuser-Busch for 20 years and is currently the senior director of the Material Science and Sensory group in the Brewing Technical Center. His group’s mission is to protect A-B beers from the materials and environments they encounter from the brewhouse to the consumer. The group’s functions include evaluating beer contact materials for use in brewing and packaging, testing cleaning chemicals and methods, and providing specialized sensory and analytical support. Tim received M.S. and Ph.D. degrees from Rensselaer Polytechnic Institute and a J.D. degree from St. Louis University. He is a member of the bar in Missouri and Illinois. Justin Walshe is CEO of Rotech (Swindon) Ltd., a small U.K.based technology company incorporated in 1985, and works almost exclusively in the brewing and beverage industries. Since the very first Rotech keg monitoring system in 1986, Justin has been responsible for the continued hardware and software development of the system to its current status as market leader and has made Rotech an acknowledged world specialist in every aspect of keg-filling line performance monitoring and process optimization. Jaime Jurado works for The Gambrinus Company as director of brewing operations. His team formalizes office production protocols and procedures and manages engineering projects, as well as control system/plc architecture and product development. Prior to this, Jaime was a brewing development manager at Stroh Brewery Company. Jaime’s previous experience also includes project management at Courage Brewing Ltd. and brewmaster at the Lion Inc. Brewery. Jaime is an active member of the MBAA, where he has served on the Long-Range Planning Committee and Technical Quarterly Editorial Board and served as MBAA president and on the local level as MBAA District Texas president.
Find out what’s brewing American Society of Brewing Chemists Book Signing Diacetyl in Fermented Foods and Beverages Monday, August 4 12:30 – 1:30 p.m. Exhibit #108 Find your brewing resources at discounted prices only at exhibit #108 ➤ Books and Merchandise Purchase your copy of Diacetyl in Fermented Foods and Beverages and meet author Dr. Takashi Inoue. ➤ 2009 ASBC Annual Meeting June 6–10 • Tucson, AZ ➤ Check Sample Service ➤ Journal of the ASBC Register to win an ASBC t-shirt! After the congress, visit us at www.asbcnet.org.
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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
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Your customerscan savorhand-crafted
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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 58 and 59: Miller, he spent 25 years with Carg
Page 60 and 61: Workshop Biographies W-1 To Ferment
Page 62 and 63: Cindy-Lou Dull received a B.S. degr
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
Page 108 and 109: Award from the ASBC in 2005 with Ma
Page 110 and 111: Poster Session: Brewhouse Moderator
Page 112 and 113: 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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