Technical Program

Friday, June 22

8:00 am – 5:00 pm
Technical Committee Meeting
The Fairmont Empress Hotel, Balmoral Room

12:00 – 1:00 pm
Technical Committee Lunch
The Fairmont Empress Hotel, The Library

Saturday, June 23

8:00 am – 4:00 pm 
Board of Directors Meeting
The Fairmont Empress Hotel, President's Suite

12:00 – 1:00 pm
Board of Directors Lunch
The Fairmont Empress Hotel, President's Suite

12:00 – 6:00 pm
Speaker Ready Room
Sooke

2:00 – 5:00 pm
Registration
Prefunction 1A

2:00 – 5:00 pm
Poster/Exhibit Set Up
Carson Hall ABC

3:00 – 9:00 pm
Hospitality
The Fairmont Empress Hotel,
Balmoral and Buckingham Rooms

5:00 – 6:30 pm
Past Presidents' Meeting
Saanich 1

6:30 – 10:00 pm
First Timers Reception
Courtyard (outside)

Sunday, June 24

6:00 am – 6:00 pm 
Speaker Ready Room
Sooke

7:00 – 7:30 am 
Program Committee Meeting and Breakfast
Esquimalt

7:00 – 8:00 am 
Local Section Officers' Meeting and Breakfast
Oak Bay 2

7:00 – 8:00 am 
Speakers' Orientation and Breakfast
Orals 1-5 and Posters 1-15
Oak Bay 1

7:00 – 8:00 am
Exhibit/Poster Set Up
Carson Hall ABC

7:00 am – 5:00 pm
Registration
Prefunction 1A

8:00 – 9:15 am 
ASBC General Business Meeting; Nona Mundy presiding
Lecture Theatre

9:15 – 9:30 am
 Break
Prefunction 1A

9:30 – 9:35 am
Opening Remarks; Karen DeVries, Program Committee Chair
Lecture Theatre

9:35 – 10:50 am 
TECHNICAL SESSION I
Mike Davis, Moderator
Lecture Theatre

9:35 – 10:00 am
  O-1 Esterases in barley and malt. ROBERT E. WARD and Charles Bamforth

10:00 – 10:25 am
O-2 Interactions between barley and malt endoproteinases and their endogenous inhibitors. BERNE L. JONES

10:25 – 10:50 am 
O-3 Malt metallopeptidases – What are their roles in the brewing process? DEBORA FONTANINI and Berne L. Jones

10:50 – 11:00 am 
Break
Prefunction 1A

11:00 am – 12:00 pm
Technical Subcommittee Meetings

11:00 am – 1:00 pm 
Poster Session (see presentations)
Mary-Jane Maurice, Poster Coordinator
Carson Hall ABC

11:00 am – 1:00 pm
Exhibits and Hospitality
Carson Hall ABC

11:30 am – 1:00 pm 
Refreshments available in Exhibit Hall
Carson Hall ABC

1:00 – 1:50 pm
TECHNICAL SESSION II
Mike Joyce, Moderator
Lecture Theatre

1:00 – 1:25 pm 
O-4 Two Fusarium proteinases that probably hydrolyze the storage proteins of scab-infested barleys. ANJA I. PEKKARINEN, Berne L. Jones, and Marja-Leena Niku-Paavola

1:25 – 1:50 pm 
O-5 Lipid-binding capacities of proteins in barleys, malts, and worts. ROBERT MULLER, Karin Pawlowsky, Dan Cooper, and Clare Mills

1:50 – 2:00 pm
 Break
Prefunction 1A

2:00 – 2:45 pm
GENERAL SESSION — Coordination of New and Alternate Methods of Analysis
John Engel, Chair
Saanich 1

2:00 – 3:00 pm 
New Products and Services Session
Presentations from industry suppliers highlight innovative products and services.
Lecture Theatre

3:00 – 5:00 pm
Poster Session (see presentations)
Mary-Jane Maurice, Poster Coordinator
Authors Present from 3:00 to 4:00 pm
Carson Hall ABC

3:00 – 5:00 pm
Exhibits and Hospitality
Carson Hall ABC

6:30 – 9:30 pm 
Welcome Reception
Royal British Columbia Museum, 3rd Floor

Monday, June 25

6:00 am – 6:00 pm 
Speaker Ready Room
Sooke

7:00 – 8:00 am 
Speakers' Orientation and Breakfast 
Orals 6-9 and Posters 16-30
Oak Bay 1

7:00 am – 4:00 pm
Registration
Prefunction 1A

8:00 – 9:55 am
TECHNICAL SESSION III 
Katherine Smart, Moderator
Lecture Theatre

8:00 – 8:20 am 
O-6 Rapid detection, identification, and enumeration of beer-spoilage bacteria by FISH method. TAKAOMI YASUHARA, Kyoko Takahashi, Yasuo Motoyama, Toshifumi Yuuki, Kazunori Shibata, and Masakazu Eto

8:20 – 8:45 am 
O-7 Cold filtered beers: A new challenge for microbiological process control. FRANK W. NITZSCHE and G. Eggers

8:45 – 8:50 am
Questions and Answers

8:50 – 9:05 am 
Break
Prefunction 1A

9:05 – 9:30 am 
O-8 Hop acids: Their antimicrobial properties, their uses in brewing, and their potential use as bacteriocides in other applications. MICHAEL BARNEY, John Seabrooks, and David Ryder

9:30 – 9:55 am
  O-9 Identification of oil adhered to beer container found in the market. HITOSHI CHIBA, Nori Isoo, Shuso Sakuma, and Motoo Ohkochi

10:00 am – 12:00 pm
Poster Session (see presentations)
Mary-Jane Maurice, Poster Coordinator
Authors Present from 11:00 am to 12:00 pm
Carson Hall ABC

10:00 am – 12:00 pm 
Exhibits and Hospitality
Carson Hall ABC

11:00 am – 12:00 pm
Technical Subcommittee Meetings

• Comparison of Alkaline Methylene Violet Stain for Yeast Viability to Standard Methods, Sidney
• International Methods, Colwood 1
• Beer Color Using Tristimulus Analysis, Colwood 2

12:15 – 1:45 pm 
Recognition Lunch
The Fairmont Empress Hotel, Crystal Room

1:45 – 2:00 pm
Break
Prefunction 1A

2:00 – 4:00 pm
Barley and Malt Quality and Brewing Performance Workshop
Saanich 1

2:00 – 5:00 pm
Packaging Seminar
Chuck Carns, Facilitator
Lecture Theatre

3:30 – 11:00 pm 
Hospitality
The Fairmont Empress Hotel, Balmoral and Buckingham Rooms

Tuesday, June 26

6:00 am – 6:00 pm 
Speaker Ready Room
Sooke

7:00 – 8:00 am 
Speakers' Orientation and Breakfast
Orals 10-16 and Posters 31-44
Oak Bay 1

7:00 am – 4:00 pm 
Registration
Prefunction 1A

8:00 – 10:00 am 
TECHNICAL SESSION IV
Keith Villa, Moderator
Lecture Theatre

8:00 – 8:20 am 
O-10 A new method for evaluating the foam-damaging effect of fatty acids. NAOYUKI KOBAYASHI, Shuuichi Segawa, Shingo Umemoto, Hisao Kuroda, Hirotaka Kaneda, Yutaka Mitani, and Ken Shinotsuka

8:20 – 8:45 am 
O-11 Beading in beer. DAVID LYNCH and Charles Bamforth

8:45 – 8:50 am
Questions and Answers

8:50 – 9:10 am 
Break
Prefunction 1A

9:10 – 9:30 am
  O-12 Evaluation method for beer body and smoothness using a lipid-coated microbalance. HIROTAKA KANEDA, Naoyuki Kobayashi, Masachika Takashio, Ken Shinotsuka, and Yoshio Okahata

9:30 – 9:55 am 
O-13 Optimized beer stabilization with PVPP-silica gel composites. MUSTAFA REHMANJI, Chandra Gopal, and Andrew Mola

9:55 – 10:00 am 
Questions and Answers

10:00 am – 1:00 pm 
Poster Session (see presentations)
Mary-Jane Maurice, Poster Coordinator
Carson Hall ABC

10:00 am – 1:00 pm 
Exhibits and Hospitality
Carson Hall ABC

11:00 am – 12:00 pm 
Technical Subcommittee Meetings

• Evaluation of Nystatin as an Alternative to Cycloheximide, Sidney
• Packaging Methods, View Royal
• DMS Precursors in Malt by Headspace GC with Application of Nitrogen Purging of Extracts, Colwood 1
• New and Alternate Methods of Analysis, Colwood 2

11:30 am – 1:00 pm 
Lunch available in Exhibit Hall
Carson Hall ABC

1:00 – 2:15 pm 
TECHNICAL SESSION V
Jean-Pierre Dufour, Moderator
Lecture Theatre

1:00 – 1:25 pm 
O-14 Recent developments in protein-polyphenol haze. KARL J. SIEBERT and P. Y. Lynn

1:25 – 1:45 pm
  O-15 The effect of carbonyl compound reduction by yeast on flavor stability of Happoshu. CHIKAKO SHIMUZU, Masao Ohno, Shigeki Araki, Shigeki Furusho, Masachika Takashio, and Ken Shinotsuka

1:45 – 2:10 pm 
O-16 Studies on the effect of mechanical agitation on the performance of brewing fermentations: Fermentation rate, yeast physiology, and development of flavour compounds. CHRISTOPHERD. BOSWELL, Alvin W. Nienow, and Christopher J. Hewitt

2:10 – 2:15 pm 
Questions and Answers

1:00 – 6:00 pm 
Exhibit/Poster Take Down
Carson Hall ABC

2:15 – 2:30 pm 
Break
Prefunction 1A

2:30 – 4:00 pm 
Taste Training Session
Suzanne Thompson, Instructor
Esquimalt

2:30 – 4:30 pm 
Quality Measures and Sampling Frequencies—What Should Our Thinking Be for the Future?
Saanich 1

3:00 – 11:00 pm 
Hospitality
The Fairmont Empress Hotel, Balmoral and Buckingham Rooms

Wednesday, June 27

6:00 am – 3:00 pm 
Speaker Ready Room
Sooke

7:00 – 8:00 am 
Speakers' Orientation and Breakfast
Orals 17-23
Oak Bay 1

7:00 – 8:00 am 
Technical Committee Breakfast
Oak Bay 2

7:00 am – 3:00 pm 
Registration
Prefunction 1A

8:00 – 10:00 am 
TECHNICAL SESSION VI
Rebecca Newman, Moderator
Lecture Theatre

8:00 – 8:25 am 
O-17 Standard method modifications for Nystatin use in brewery culture media. DAVID WILSON, Darin Jensen, Heather Conlin, and Linda Bruslind

8:25 – 8:50 am
  O-18 Management of yeast quality and fluorophore technologies. SYLVIE M. VAN ZANDYCKE, Olivier Simal, Sara Gualdoni, and Katherine A. Smart

8:50 – 9:10 am 
Break
Prefunction 1A

9:10 – 9:35 am 
O-19 Optimizing productivity; Case: Very high gravity and immobilized yeast. ILKKA VIRKAJARVI, Marko Vainikka, Hannele Virtanen, and Silja Home

9:35 – 10:00 am 
O-20 Fermentation characteristics of wet and dried brewers yeast. DAVID A. FINN and Graham G. Stewart

10:00 – 10:15 am 
Break
Prefunction 1A

10:15 – 11:30 am 
TECHNICAL SESSION VII
Robert Stewart, Moderator
Lecture Theatre

10:15 – 10:40 am O-21  
The impact of yeast cell age on attenuation, flocculation, and flavour development. CHRISTOPHER D. POWELL, David E. Quain, and Katherine A. Smart

10:40 – 11:05 am O-22  
Orthokinetic doublet formation and flocculation of Saccharomyces cerevisiae. R. ALEX SPEERS, T. Paulson, and Jean W.-C. Hsu

11:05 – 11:30 am O-23  
Utilizing advanced maintenance practices and information technology to achieve maximum equipment reliability and process optimization. PAUL LANTHIER and Ron Thomas

11:30 – 11:35 am 
Closing Remarks; Karen DeVries, Program Committee Chair
Lecture Theatre

11:40 am – 1:15 pm 
Program Committee Meeting and Lunch
Oak Bay 1

11:40 am – 1:15 pm 
Publications Committee Meeting and Lunch
Saanich 2

11:40 am – 1:15 pm 
Technical Committee and Subcommittee Chairs Meeting and Lunch
Oak Bay 2

1:15 – 3:15 pm 
Craft Brewers: What are the Needs for the Future Workshop
Rebecca Newman, Facilitator
Saanich 1

1:15 – 3:15 pm 
Environmental Issues and ASBC Interactions for the Future Workshop
Esquimalt

3:20 – 4:20 pm 
Keynote Address: Allen Fahden
Lecture Theatre

Allen Fahden is an international author, speaker, strategic consultant, and corporate trainer on innovation and creativity.

7:00 – 7:30 pm 
Reception
The Fairmont Empress Hotel,
Palm Court and Tea Lobby

7:30 pm – 12:00 am 
President's Banquet (business attire preferred)
The Fairmont Empress Hotel, Crystal Room

Awardees to be Recognized:

Award of Distinction: Alfred Haunold, Takashi Inoue, Miyoko Ono

Honorary Life Membership: Anthony Cutaia

Eric Kneen Memorial Award: Recipient Announced at Event