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ASBC Annual Meeting
2002
June 8 - 12
Sheraton El Conquistador Resort and Country Club
Seminars
and Workshops Monday,
June 10
Beer Styles Taste Session
2:00 - 3:30 p.m.
Joshua Tree
Learn
more about the different beer styles and experience the taste sensations
that make each one unique. What is distinctive about each beer style
in terms of raw materials, fermentation, and aging? What differentiates
an ale from a lager or a bitter stout from a sweet stout? Have you
ever tasted a lambic beer, experiencing its characteristic sour, earthy,
and fruity flavors or a German Weisse beer with its clove spiciness?
At this session, you will educate your palate about the unique flavors
of many beer styles from around the world. The number of attendees
is limited, so please sign up early at the registration desk.
Craft
Brewers Workshop
2:00 - 4:00
p.m.
Presidio II
The second
Craft Brewers Workshop will be held at this summer's ASBC meeting.
This workshop gives attendees the opportunity to candidly discuss
issues confronting craft brewers as they seek to ensure high quality
and consistent products. Last year's input resulted in two additional
sessions to be held in Tucson: a sensory training session on evaluation
of malts and Congress worts and a workshop focusing on the use of
analytical data to make process decisions. The facilitator for this
year will be Gina Kelly from New Belgium Brewing Company. Topics will
include:
-
Maintenance
of laboratory equipment
-
Using
External Lab Services
-
Standardizing
laboratory procedures
-
Auditing
and Training Employees
ASBC/MBAA
Packaging Seminar
2:00 - 5:00 p.m.
Presidio I
As the
ASBC continues to delve into the area of packaging and packaging technology
issues, this second year ASBC/MBAA seminar promises to be extremely
valuable to attendees. The 2002 seminar will include presentations
from Tom Fetters of Crown, Cork, and Seal; George Crochiere of Crochiere
& Associates; and Charles Benedict of Orbisphere. These experts in
the field of packaging will cover the following topics:
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The
history of bottle closures
-
An
overview of crown making
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Oxygen
barriers and scavengers
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Oxygen
ingress for bottles and the measurement of total package oxygen
Tuesday,
June 11
Consumer Issues Seminar
2:30 - 4:30 p.m.
Coronado Ballroom
Even with
the most stringent quality checks and measures in place, every company
receives and must effectively deal with consumer issues and complaints.
How are these monitored? How are they handled? And what role do brewing
scientists have in the success of dealing with such issues? These
topics and more will be discussed by John Engel of Miller Brewing
Company and Rob Maruyama of Coors Brewing Company. A panel discussion
will follow the presentations this two hour seminar
Use of
Analytical Data to Make Process Decisions Workshop
2:30 - 4:30
p.m.
Joshua Tree
Data from the analysis of in-process samples or finished
product are essential for making sound brewing decisions. In this
workshop, geared for Craft Brewers, three topics will be discussed:
- What should be measured
- When to act on the
data
- How to solve the most
common brewing problems
Wednesday,
June 12
ASBC/MBAA Environmental Concerns Workshop
10:15 a.m. - 12:00 p.m.
Presidio IV
Back by
popular demand, this workshop, first held at the 2001 meeting in Victoria,
Canada, will consist of discussions around environmental concerns
and will be facilitated by Kathy Kinton of Miller Brewing Company.
Flavored
Alcoholic Beverages: Trends and Issues Seminar
10:15 a.m.
- 12:00 p.m.
Presidio I
This seminar
will address the latest information on flavor trends and consumer
research, discuss the challenges in flavor incorporation, and offer
advice on leveraging the supplier relationship.
Yeast
Vitality vs. Viability Seminar
10:15 a.m.
- 12:00 p.m.
Presidio II
Yeast
vitality vs. viability is a topic of high interest to brewing scientists.
At this first-time seminar, two leading scientists in the field, Dr.
Katherine Smart from Oxford Brookes University and Dr. Tom Pugh from
Miller Brewing Company, will each present on the subject. Time will
also be allotted for participation from the audience in the form of
further discussion, questions, and answers.
Biosecurity
Seminar
1:30 - 3:30 p.m.
Presidio II
The need
for measures to be in place to ensure the quality and safety of our
raw materials became readily apparent to many last September. Since
then, much has been done to address this need. At this seminar, Bruce
Johnson from Tucson Water Company will discuss water system security
and Mark Urlaub, USDA National Program Leader/Biosecurity, will review
biosecurity issues germane to the brewing industry.
Flavor
Evaluation of Malts and Congress Worts Taste Training Session
1:30 - 3:30
p.m.
Presidio IV
As breweries
continue to put emphasis on high-quality and consistent products,
assessment of raw materials used to make the products is critical.
In this first-time taste training session, Dr. Richard Kluba and Mr.
Dan Christopher from Anheuser-Busch will instruct attendees on proper
sensory evaluation techniques and flavor attributes for malt and congress
worts.
© Copyright 2002
by the American Society of Brewing Chemists. All rights reserved.
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