Program Book - Master Brewers Association of the Americas

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About Each Organization American Society of Brewing Chemists The American Society of Brewing Chemists (ASBC) was founded in 1934 and is currently represented on nearly every continent. Its mission statement is “To ensure the highest quality, consistency, and safety of malt-based beverages and their ingredients, ASBC will be a global authority for excellence in the field of brewing and related sciences and technology by proactively identifying and rapidly responding to industry concerns, continuously improving and expanding methods of measurement, broadly and effectively communicating relevant information, and providing world-class personal and professional development.” When founded, ASBC’s main objective was to improve and bring uniformity to the brewing industry on a technical level. Today, ASBC’s primary objectives are to resolve technical problems on an industry-wide basis, keep current on the technical needs of the brewing industry, and anticipate the industry’s future concerns. ASBC members are employed primarily by the brewing industry and allied industries throughout the world; some members work as consultants to the industry and others work in government and academia. ASBC produces two quarterly publications, the Journal of the ASBC and the ASBC Newsletter. The Journal of the ASBC is a refereed journal that concentrates on original research findings, new applications, and symposium topics, as well as review articles. Members receive a complimentary subscription. The ASBC Newsletter focuses on administrative activities and changes, section activities, committee appointments, and technical news. It also includes subcommittee reports and information about the annual meetings. Members receive a complimentary subscription. In addition to these two publications, ASBC publishes brewing references; sells technical products such as screens, starch, and gauges; and has a job placement service. ASBC also offers members several ways to grow professionally through the annual meeting, local section meetings, short courses, and various and diverse technical committees. For the most comprehensive and up-to-date ASBC information, visit ASBCnet at www. asbcnet.org. 6 Aloha from ASBC Aloha! On behalf of the American Society of Brewing Chemists, I extend you the warmest welcome to World Brewing Congress 2008. This has no doubt shaped up to be the premier brewing event of the year with cutting-edge brewing information from the science side to the process side to the final packaged product. With WBC taking place every four years, each congress continues to build on the successes of the previous one. This year is no exception. There are numerous science- and process-related sessions and exhibits showcasing innovations related to the brewing industry. Select from the many options available to maximize your WBC 2008 experience. The WBC 2008 Planning Committee has put together a stellar program; the many hours and much thought put into the planning of WBC 2008 help ensure that there will be something for everyone who attends. Please take a moment while walking through the exhibit hall to stop by our ASBC booth to learn more about our organization as well as the resources we offer to the brewing industry. You will also have the chance to meet with members of ASBC. Thank you for participating in this excellent event. I hope you enjoy your time in Honolulu. Aloha, Mike Joyce President, American Society of Brewing Chemists
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Page 1 and 2: Program Book World Brewing Congress
Page 4 and 5: BECOPAD www.becopad.com Pure depth
Page 6: Table of Contents About Each Organi
Page 11 and 12: 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 64 and 65:
W-8 Packaging: Draft Beer from Rack
Page 66 and 67:
Technical Session Abstracts & Biogr
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Technical Session II: World Class M
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Technical Session III: Stability Mo
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O-12 Investigations on the behavior
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Technical Session V: Finishing Mode
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O-20 Changes in protein and amino a
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Technical Session VII: Cereals/Pseu
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O-28 Psychophysical models for the
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O-32 Influence of harvest date, gro
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O-35 A survey and explanation for t
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O-39 High cell density fermentation
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O-43 The sensory directed product d
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O-46 Rapid detection and identifica
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O-50 Improvement of premature yeast
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O-54 Comparison of different wort b
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O-58 Gene expression analysis of la
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O-62 Bioconversion of brewer’s sp
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Poster Session Abstracts & Biograph
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P-68 Mycotoxin lateral flow assays
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P-72 Evaluation of optical O 2 meas
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P-76 Quantitatively identifying PYF
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Award from the ASBC in 2005 with Ma
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Poster Session: Brewhouse Moderator
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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
Page 156 and 157:
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
Page 162 and 163:
P-191 Sensory detection thresholds
Page 164 and 165:
P-195 A new approach to sensory eva
Page 166 and 167:
their maturation capacity and to sa
Page 168 and 169:
P-203 Anaerobic and aerobic beer ag
Page 170 and 171:
Poster Session: Yeast Moderator: Gr
Page 172 and 173:
P-214 Functional analysis of mitoch
Page 174 and 175:
P-218 Detection of yeast in brewery
Page 176 and 177:
Bring the Congress Home on CD! WBC
Page 178 and 179:
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
Page 188 and 189:
Exhibit Numeric Listing 104 Oregon
Page 190:
Advertisers’ Index A. Ziemann Gmb
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Program Book - Master Brewers Association of the Americas

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