Program Book - Master Brewers Association of the Americas

Martin Biendl received a Ph.D. degree in organic chemistry from
Regensburg University in 1990. Since then, he has been employed
at the Hallertauer Hopfenveredelungsgesellschaft in Mainburg,
Germany. Since 1996, he has been head of the R&D/Analytical
Department of this hop-processing company, which is part of the
international Hopsteiner group. He is the representative of the
International Hop Industry Cooperation (IHIC) in the EBC Analysis
Committee and, since 2001, chair of the Hops Subcommittee. In 2007
he was elected to the Board of the Association of the German Hop
Trade.
O-14
About celiac disease and beer – 2
MICHAEL LEWIS (1)
(1) UC Davis Extension, Master Brewers Program, Davis, CA
Celiac disease is a reaction of the gut lining to small peptides in the
diet formed during digestion of cereal gluten molecules, especially
those of wheat. Barley also contains gluten, though much less than
wheat, and because of significant modification in malting, and
dilution with water and adjuncts during brewing, barley proteins
only minimally survive into beer; as a result most beers test negative
in rudimentary ELISA methods for detecting gluten fragments.
Nevertheless most celiac patients follow their physician’s advice
and eschew drinking beer, because the potential negative impact
of ingesting gluten can be severe. For this reason there is currently
some interest in making gluten-free beers from approved nongluten-containing
materials such as sorghum. While there are many
alternative beverages for beer drinkers to enjoy, there is really no
alternative for wheat-based foods and so physicians are exploring an
enzyme that, taken along with such foods, prevents the formation
of the gut-damaging gluten fragments. Given that brewers are
well versed in managing cereal proteins and enzymes there seems
no reason why this enzyme should not be tried in beer-making
processes.
Professor Emeritus Michael Lewis taught the program in brewing
science at the University of California at Davis for 30+ years before
retiring in 1995, and many former students now hold distinguished
positions in the American brewing industry large and small.
Professor Lewis has been recognized by the university with the
Distinguished Teaching Award and by the industry with the MBAA
Award of Merit and Life Membership. Professor Lewis remains
active in the industry; he is academic director of brewing programs
in University of California Extension, where the Master Brewers
Program, which prepares students for the Institute of Brewing and
Distilling examinations, is the flagship educational offering.
O-15
The origin and transfer of silicon in beer
TROY CASEY (1), Charles Bamforth (1)
(1) University of California, Davis, CA
Recently, silicon has been shown to be a healthy component of
beer. The silicon content of beer was investigated by analyzing
brewing ingredients and samples throughout the brewing process
using nitric acid/hydrogen peroxide/hydrofluoric acid microwave
digestion and analysis by Inductively Coupled Plasma Atomic
Emission Spectrometry (ICP-AES). Several popular brewing
techniques were performed to determine what effects these
processes have on the extraction of silicon into the resulting beer.
Commercial packaged beer samples were also analyzed with regard
to beer style and origin to determine the silicon content.
Troy Casey received his B.A. degree in chemistry from the University
of Colorado, Colorado Springs. While in Colorado, he had the
opportunity to work with Bristol Brewing Company as a brewing
apprentice and at Coors Brewing Company as an intern in the
Brewing Department and in the quality assurance labs. In 2006, he
began working on his M.S. degree in food science at the University of
California, Davis, where he was able to work with Anheuser-Busch
as a brewing group manager.
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