Program Book - Master Brewers Association of the Americas

Technical Session X: Analytical
Moderator: Rob Maruyama, Molson-Coors Brewing Company,
Golden, CO
Robert Maruyama graduated from the University of Colorado in
Boulder with a B.A. degree in molecular, cellular developmental
biology and received a M.S. degree in environmental science and
engineering from the Colorado School of Mines. He joined Coors
in 1980. During his tenure at Coors, Rob was responsible for
analytical methods development using GC and HPLC, development
of laboratory automation applications, and analytical project
management. In 1994, he was named laboratory supervisor, where
he was responsible for the organic laboratory operations, which
supported environmental control and container manufacturing. Rob
was promoted to research and quality assurance laboratory manager
in 1995, where he was responsible for managing the analytical
laboratory that supports brewing research and development and
corporate quality assurance. In 1999, Rob was promoted to the
position of director of product quality in the Golden Brewery
business unit, where he is responsible for the QC functions in malting,
brewing, packaging, and logistics operations. In addition to his role
in quality, Rob assumed responsibility for Golden’s environmental
health and safety in 2000. In 2006, Rob became the Coors Brewing
Company’s quality services director, responsible for quality
systems and multisite quality. During 2007, Rob assumed the role
of North American supply chain quality assurance director. Rob
has responsibilities in brewing quality, packaging quality, flavor
stability, and quality systems for Molson and Coors. He is a member
of the ASBC and ACS and has made presentations and posters at
ASBC and AOAC International meetings. Rob has served ASBC in
many capacities: active subcommittee participant; chair of a number
of technical subcommittees, including the Coordination of New
and Alternate Methods of Analysis; publications chair; and ASBC
president (2001). Rob was also the WBC 2004 Planning Committee
co-chair.
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Adding technical value to the 21st century brewery
ALASTAIR PRINGLE (1), Caren Cobet (1)
(1) Anheuser Busch Inc, St. Louis, MO
The traditional brewery laboratory has focused mainly on the
ingredient and product analysis, as well as research, that ultimately
could improve beer quality. In the first decade of the 21st century
there has been more emphasis on the brewing laboratory adding
value to the business. One response to this mandate is to adopt a
solution-focus that emphasizes practical process control, rather
than end-product testing or basic science focus. An example of
applying such an approach to the control of beer flavor will be
discussed in detail. First, the potential critical control points
were identified, then confirmed through lab research and brewery
trials. Next, in-process measures that can be used to monitor the
process were established. Finally, ranges for the critical control
points and measures were specified. It is also important to capture
this knowledge since it can be lost as personnel leave: a web-based
tutorial was developed to address this.
Alastair Pringle graduated with a doctorate in microbiology from
the University of Bath, UK. Subsequently, he held post-doctoral
positions at the University of Kansas and Virginia Tech. He was also
an adjunct assistant professor in the Department of Microbiology
of UCLA. Alastair joined Anheuser-Busch, St. Louis, MO, in 1984
as a research manager in the Corporate Research and Development
Department. In 1989, he was named director of fermentation and
beer flavor science. Today, Alastair is director of fermentation,
finishing and beverage solutions in the Brewing Technical Center of
Anheuser- Busch Inc. He oversees research and analytical support in
the brewing area, including new product development. Alastair is a
member of MBAA, ASBC, and IBD. He is also a member of the EBC
Brewing Science, Fermentation Technology, and Beer Flavor subgroups.
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