HOME  >  Newsletter  >  VOLUME 56, No.3 - 1996

ASBC Newsletter
VOLUME 56, NUMBER 3 - SUMMER 1996

President's Column
Highlights of the ASBC Board of Directors Meetings
1996 Annual Meeting Committee Reports
Local Section Officers-1996-1997
Winners of the Eric Kneen Award
Past President's Thank You Note
Highlights of the Business Meeting
ASBC Committees, 1996-1997
To Whom It May Concern . . .
Local Section News
New "International Calibration Extract (ICE 1)" Achieves International Harmonization
Annual Report of Brewery Convention of Japan (BCOJ)
Active ASBC Corporate Members
ASBC Member News

President's Column

The 62nd Annual Meeting of the American Society of Brewing Chemists has just ended and can be declared another success. It seems like only yesterday that we were in Rob's suite partaking of some of our favorite beverages-maybe it was! In any event, final attendance for the Chicago meeting was found to be 370, lower than in more recent years, but in comparison to resort locations, very good. A big part of this year's success has to be attributed to Program Chairman Nona Mundy and her group for the excellent technical program. In all, 35 oral and 25 poster presentations made for an enjoyable and informative technical meeting. On the social side, few cities can compare to downtown Chicago for shopping, restaurants, museums and other sites of interest and shopping-did I already mention shopping? The running of the meeting itself was once again ably handled for us by staff. Steve Nelson, Corie Dacus, Amy Hope, and Larry Hartman should be congratulated on another job well done.

Awards made up a big part of the banquet ceremony this year, as opposed to those who simply think of your new president as verbose! The Eric Kneen Memorial Award this year went to a fine piece of research performed by Lance Lusk, Henry Goldstein, and David Ryder of Miller Brewing Company entitled "Independent Role of Beer Proteins, Melanoidins and Polysaccharides in Foam Formation." We enjoyed a large number of inductees this year for Honorary Life Membership in the Society. Those in attendance to receive recognition were Sam Likens, Phil Israel, Lloyd Rigby, and Al Haunold. Art Rehberger also qualified but will receive his recognition next year in Palm Springs.

The Technical Committee, under the able leadership of Rena Crumplen, finished yet another productive year. Thirteen collaborative studies were conducted, with three being recommended for inclusion in the Methods of Analysis. For the upcoming year, nine of these studies will be continued. Subcommittee chairs and collaborators are to be thanked for their donation of time and effort on behalf of this program. Without such effort, this Society could not function.

Louise McCaig, along with Corie Dacus and her committee, put together a fine spouse/guest program. Breakfast speakers and door prizes were featured, along with a day tour of Shedd Aquarium and the Field Museum. Perhaps the most interesting day for a small portion of the group was a visit to the Oprah Winfrey show. Hopefully, they were only part of the audience and not the guests!

Treasurer Peter Freeman reported another excellent year financially. Membership equity was increased by more than $20,000 financially vs. last year. Changes to our investment program led to interest income performing above budget, with income from Methods of Analysis sales, short courses, Newsletter advertising, and standard malt and beer analysis check services also outperforming budget expectations. It should be pointed out that membership also continues to grow. Our most recent count shows total Society membership to be 822. Unfortunately, Peter will be stepping down from the position of treasurer this year due to health reasons. We have, however, found an excellent replacement in Bob Jensen, who I know will perform admirably. Peter is to be congratulated for his fine work for the Society, which will continue in another area.

Turning to Publications, the committee headed by Dave Hysert also experienced an excellent year. ASBC Journal Editor Norm Kendall did an outstanding job but unfortunately completes his term and will be stepping down. Norm is to be congratulated on the Journal's performance during his tenure. Replacing Norm will be Peter Freeman, former treasurer (we don't let any good people slip away from us!), who will find Norm a tough act to follow but has already taken the reins and will do a fine job. Newsletter Editor Jenette Wheeler is to be congratulated for her continuing excellence in a very difficult, deadline-oriented job. The 1996 supplement to the ASBC Methods of Analysis was unveiled at the recent meeting. The Society sincerely thanks Lydia Marinelli for her tireless work as Methods of Analysis editor. Her hard work has given us a supplement to the Methods that we can be proud of. It should also be mentioned that Dave Hysert has completed his term as Publications Committee chair. Dave will be replaced by the ever-energetic Rob Maruyama, who we are sure will do an excellent job. Dave, as with Peter, will not be lost to the Society but will reappear as the new national vice president. It will be good to see Dave back on the board for the coming year.

Missing from the Board of Directors next year will be Kathy Nelson, who finished her term as secretary at the annual meeting. Replacing Kathy will be Sue Thompson. Sue, as you know, is with child, but nonetheless will do an excellent job for the Society as well as adding a completely new dimension to the board meetings! Also stepping off the board is Jim Munroe. Jim has been a valuable asset to the board and deserves much praise. Jim has pledged his service to the Society and will continue his important job as ASBC representative for the planning of the WBC 2000. It should be mentioned that Dave Thomas will advance to the position of president-elect on the board. I look forward to another year of working with a fine group of individuals on your Board of Directors.

I would like to take just a minute to re-iterate some of the high points of my inaugural address, if I may. We have already talked about service to the Society, which is very important for the continued success of our organization. But just as important is the Society's service to its membership. Over the past year we have conducted a very successful survey of our membership. This survey will be summarized in a later issue of the Newsletter for your reading pleasure. Survey results have been very helpful in pointing out our strengths and weaknesses as an organization. This survey will serve as a blueprint for the direction the organization will take. With a response of 42% of our membership, we feel the survey is a legitimate indicator of the mood of the Society. We have been building up membership equity for some time now. The ASBC by normal measure of such organizations should be considered as very sound financially. It is your Board's plan to reinvest some of this equity into projects that are of service to the membership but may have a longer than normal payback period. Some of the many projects we are considering are additional short courses, more intense scrutiny of Internet services for the ASBC, a handbook series, and expansion of our interaction with the fledgling Student Division, as directed by Student Travel Grant Chair Gary Fulcher.

Anyone interested in participation on the new Internet (ASBCnet) Committee chaired by John Grigsby should contact John so that we can begin work in earnest in this exciting new order.

You will be hearing much more about these programs in my upcoming columns. I look forward to working with the Society for another year as we attempt to push back the frontiers of brewing science!

Bruce Sebree
President

Board of Directors' Profile

Bruce Sebree is ASBC's new president. He received his bachelor's degree in food engineering in 1978 from Kansas State University. After working a short time in industry as a practicing engineer, he returned to the university to pursue advanced degrees at the Department of Grain Science and Industry.

Upon completion of his master's and Ph.D. degrees in cereal science in 1983, Sebree was hired by Kurth Malting Company as technical director. In 1986, the company merged with Fleischmann Malting Company to form the Fleischmann-Kurth Malting Company, first headquartered in Milwaukee, WI, later in Minneapolis, MN, and finally in Decatur, IL, as the ADM Malting Division. Sebree remained with the merged company as vice-president in charge of research and quality control, the position he currently occupies.

Sebree is active in the ASBC, MBAA, IoB, AACC, IFT, the AMBA Technical Committee, and several other organizations. Positions held with ASBC include national vice-president and president-elect; Section 4-Milwaukee/Chicago secretary, chairman, program chairman, and past chairman; chairman of the Soluble Starch Advisory Committee; and member of several subcommittees.

David A. Thomas remains on the board, now as president-elect. He received a B.S. degree in molecular biology from the University of Colorado in 1974. In 1983, he received an M.Sc. degree in brewing biochemistry from Heriot-Watt University in Edinburgh, Scotland, where he is currently a Ph.D. candidate in the International Centre for Brewing and Distilling. He has worked in quality control, quality assurance, and research and development at Coors Brewing Company since 1975 and was currently promoted from department head of Malting R&D to director of Brewing R&D. He has presented and authored several papers and book chapters in malting and brewing research and holds a U.S. patent in laboratory analysis equipment design. Thomas completed four years on the Technical Committee of the ASBC and previously served as national vice-president. He has held several division offices in AACC, including Carbohydrate Division chairman and program chairman, and he co-chaired the first-ever malting and brewing cereal research symposium at the AACC annual convention in 1985.

In addition to the ASBC and AACC, Thomas is a member of the Institute of Brewing-Scottish Section, the Heriot-Watt University Former Brewing Students Association, and Sigma Xi.

David Hysert remains on the board, now as vice-president. He received a Ph.D. degree from the University of Toronto in bio-organic chemistry in 1971. After two years of postdoctoral research, Hysert joined Molson Breweries, where he held various positions in an 18-year career in research and quality control, including director, Technical Services, from 1981 to 1985 and vice-president, Research and Quality Assurance, from 1985 to 1992. In 1992, he joined John I. Haas, Inc. in Yakima, WA, as vice-president, technical director, his current position.

Hysert is a member of many professional societies, including IoB and MBAA. He was president of the Hop Research Council in 1992 and 1993. He has served the ASBC in several capacities including chair of the Publications Committee (1995), member of the Editorial Committee (1981-1982), member of the Technical Committee (1982-1984), and chairman of the International Methods Subcommittee (1984-1992).

Suzanne Thompson joins the board as ASBC secretary. She is currently sensory manager at Miller Brewing Company in Milwaukee, WI. She has 16 years of sensory experience in the brewing industry. At Miller, she is responsible for establishing and administering company-wide sensory programs that include descriptive panels, quality assurance panels, and consumer panels. Thompson received a B.S. degree in food science from the University of Wisconsin-Madison. She is a professional member of IFT, member of Wisconsin section of IFT, ASBC, and the Milwaukee-Chicago section of ASBC. She has also served on the sensory subcommittee for ASBC.

Robert Jensen joins the board as treasurer. As a Mensing scholar, Jensen worked for Minnesota Malting Company during his college years and upon receiving his degrees, accepted a job as research director for the company. He graduated from the University of Minnesota in 1977 with B.S. degrees in biochemistry and microbiology and continued his education through the University's food science extension program. He has worked for Minnesota Malting Company for 19 years and was recently promoted to the position of vice president of quality and operations. His job responsibilities include corporate quality control, production management, research and development, and information systems. He has been active in ASBC, serving as president of the local section, as a member of the Technical Committee, and chairman of the New and Alternate Methods Subcommittee. He has been Minnesota Malting Company's technical representative to AMBA for the past 10 years.

Rob McCaig remains on the board as past president. He has worked in the brewing industry since 1981 where he was a research microbiologist at Molson Breweries in Canada, investigating the physiology and metabolism of brewing yeast and bacteria. In 1984, he was named group leader of research and development and began work on the fermentation process and the byproducts generated by the process.

McCaig was named a brewer at Molson's Pilot Brewery in 1989, where he was responsible for managing the development of new products and new process procedures, qualifying new materials, and assisting in developing new production efficiencies. In 1995, he was named corporate brewer in the technical development group, responsible for pilot brewing operations and routine analysis.

He has given presentations and authored over 15 papers of interest to brewers and brewing chemists through the ASBC and the MBAA. Besides being chairman of the Technical Committee, McCaig has served as a member of that committee and as chairman of Local Section 6-Canada.

McCaig received an Hon. B. Sc. degree in microbiology and biochemistry and an M. Sc. in applied microbiology related to brewing from the University of Guelph, Ontario.

Nona Mundy remains on the board as chair of the Program Committee. She was born in Kansas City, MO, but has lived in St. Louis for all but the first five years of her life. She received a B.S. degree in chemistry in 1967 from Southern Illinois University at Carbondale.

Mundy began employment at Anheuser-Busch in July 1967 as a chemist in the analytical laboratory of the technical center. Until February 1994, she remained in the same laboratory assuming various duties and job descriptions, including supervisor, instrument section (12/79); laboratory supervisor (2/86); and manager, analytical services (9/85). In February 1994, she assumed the position of manager, project and task control, Brewing Technical Services.

She has served the ASBC on the local level as secretary through past president. Along with membership on ASBC subcommittees and the publication of a paper in the Journal in the past, Mundy most recently served as editor of the Newsletter for five years. She relinquished that position to join the board as chairman of the Program Committee.

Mundy is an avid theater goer and animal/wildlife enthusiast. She lives in south St. Louis County with her three dogs and seven birds.

Rob Maruyama joins the board as chair of the Publications Committee. He graduated from the University of Colorado in Boulder in 1979 with a B.A. degree in molecular, cellular developmental biology and received an M.S. degree in environmental science and engineering from the Colorado School of Mines in 1993. He joined Coors in 1980. During his tenure at Coors, Maruyama was responsible for analytical methods development using gas chromatography 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 that support environmental control and container manufacturing. Maruyama was promoted to research and quality assurance laboratory manager in 1995, where he currently is responsible for managing the analytical laboratory that supports brewing research and development, packaging and container R&D, and quality assurance.

Maruyama is a member of the ASBC and ACS and has made presentations and posters to ASBC and AOAC International. Maruyama has served ASBC as an active subcommittee participant and has chaired a number of technical subcommittees, most recently Coordination of New and Alternate Methods of Analysis.

Rena Crumplen remains on the board as chairman of the Technical Committee. She received a diploma in science laboratory technology from Fanshawe College in London, Ontario, Canada; a B.S. degree from the University of Waterloo, Waterloo, Ontario; and a Ph.D. degree in biochemistry from Heriot-Watt University, International Centre for Brewing and Distilling, Edinburgh, Scotland. After 13 years in the Research Department of Labatt Breweries of Canada in various areas related to brewing, fermentation, and the genetic manipulation of industrial yeast strains, she joined the Research and Development Department of Ault Food Limited, Canada's largest dairy, in London, Ontario, in 1993. She is currently head of microbiology.

Crumplen has been involved in the ASBC as chairman of Local Section 6-Canada, participant in many technical subcommittees, chairman of two subcommittees on microbiological methods, and as a member of the Technical Committee for the past four years. She is a member of the IFT and ASBC and has published over 30 papers dealing with yeast fermentation, sugar uptake systems, and strain development.

Highlights of the ASBC Board of Directors Meetings

May 11, 1996

The Spring Board Meeting was presided over by President Rob McCaig in Orlando, FL, on February 17-18, 1996. Minutes from the previous meeting were read and approved. President Rob McCaig reported that the BCOJ Analysis Committee report should arrive in St. Paul in March. It was decided to publish them in the summer issue of the Journal. President-Elect Bruce Sebree reported that correspondence has been received from the Brazilian brewing and malting industry regarding further information about a liaison with the ASBC and WBC 2000. The new Student Travel Grant Program, under the direction of Gary Fulcher, yielded seven presentations for the Annual Meeting in Chicago.

The Training and Education Committee reported that the first offering of the short course Application of Statistics and Statistical Quality Control to the Brewing Industry was held November 6-8 in St. Louis, MO, with positive reviews from attendees.

Treasurer Peter Freeman reported that the unaudited balance sheet for the third quarter ending 12/31/95 shows total assets of $360,308, with liabilities of $125,358, and membership equity at $234,950. The current year surplus stands at $19,008.

Technical Chairman Rena Crumplen reported that seven subcommittees are continuing for another year (Beer Volatiles by Headspace GC, Alpha-Amylase and Diastatic Power in Malt by Automated Flow Analyzer, Fermentable Carbohydrates in Wort and Syrups by Cation Exchange HPLC, Determination of Yeast Concentration by a Spin-Down Wet Solids Method, DMSP in Malt by Headspace GC, Protein and Moisture in Whole Grain Barley by NIR, and Review of Beta-Glucan by Fluorescence).

Five subcommittees were discharged and recommendedfor inclusion in Methods of Analysis (Yeast Flocculation, Deoxynivalenol in Barley and Malt, Closure Defects Glossary and Classification, Barley and Malt By-Products, and Water Sensitivity in Barley).

Alpha and Beta Acids in Hops by HPLC of a Toluene Extract was discharged and not recommended for inclusion in Methods of Analysis.

Publications Committee Chairman Dave Hysert reported that out publications are in good order. The 1996 supplement to Methods of Analysis went to press in mid-February with sincere compliments to Lydia Marinelli, our editor, Ann King and the St. Paul staff, Rena Crumplen and the Technical Committee, and all reviewers for a job well done. The cost of the 1996 supplement will be $60. The new Methods of Analysis will be $420 for members and $460 for non-members.

Program Chairman Nona Mundy reported that this year's program consists of 34 oral and 25 poster presentations. This year there will be three 1-hr time periods when poster presenters are present at their posters. The Technical Subcommittees will meet on Sunday, Monday, and Tuesday so all work will be completed before all get together for breakfast on Wednesday morning.

Executive Officer Steve Nelson reported that the formal membership promotional plan started in 1995 has shown the following results: current membership is 799 compared to 771 in January 1995, student and corporate membership is also increasing. Staff is working with Rena Crumplen in setting up new procedures for the check services.

There are a number of items running on the ASBCnet at this time (htpp//www. scisoc.org/asbc), including Journal abstracts, Newsletters, Annual Meeting information, and membership information. It was decided to form a committee to help with direction for expanding the ASBC direction on the Internet. Plans are for an Internet Exhibit at the Chicago meeting.

The Board reviewed the "Objectives of a Partnership" document from the MBAA, and Rob McCaig will send our ideas to Ron Vogel along with the title of "Cooperative Agreement," and it is hoped that the document will be able to be signed at the Chicago meeting in May.

Helen Yang of the Asian Business Company sent to President McCaig a "Proposal for the Cooperation Between ASBC and Asian Brewing Company." This proposal was reviewed at length, and Rob will send a return letter to Helen Yang with all available services that the ASBC has available to them at this time.

Jim Munroe reported on his meeting with Joe Hertrich on WBC 2000. The results of the membership survey were discussed and a summary will be published in an upcoming Newsletter.

It was decided to hold the Fall board meetings at St. Paul headquarters and the Winter meeting at a future or potential convention site. Dave Thomas motioned with a second from Nona for adjournment.

-Kathy Nelson, Secretary

May 16, 1996

President Bruce Sebree presided over the Board of Directors Meeting held in Chicago, IL on May 16, 1996. The Board discussed the Chicago Annual Meeting. Program Committee Chairman Nona Mundy reported that there were no major issues raised by the Program Committee. The Board agreed that sessions for the 1997 ASBC Annual Meeting in Palm Springs would start at 7:30 a.m. and end between 2:00 and 3:00 p.m. It was also agreed to change the name of the Monday Luncheon to "Recognition Luncheon" to better reflect the event. Bruce Sebree reported on the Past Presidents Meeting at which 10 past presidents were in attendance. Dave Thomas gave a report on the local section officers meeting. The Board will have the Bylaws Committee take a look at the intent of the requirement that 50% of the local membership be of national, retired, or honorary student membership since some of the sections do not meet this requirement.

Technical Committee Chair Rena Crumplen reviewed the draft of the ICE-1 Standard Press Release. After several changes, the Board approved the draft. The draft will be sent to Harry White for final approval by EBC.

Three methods were approved for inclusion in the Methods of Analysis. They were: Yeast Flocculation, Deoxynivalenol in Barley and Malt, and Barley and Malt By-Products. Rena Crumplen reported that six or eight new standards or methods have been suggested and that the Technical Committee is going to see where there is interest.

John Grigsby agreed to chair the Internet Ad/Hoc Committee with Ken Berg, Rena Crumplen, David Hysert, Rob McCaig, Jim Munroe, Dave Thomas, and Jenette Wheeler serving as members.

Rob McCaig gave an update on the WBC 2000. Jim Munroe and Joe Hertrich met with the ASBC staff on the logistics of the meeting. A press release describing the meeting is being prepared by Jim Munroe. The press release will be issued shortly after the logo and the properties have been finalized.

The Board agreed to proceed with the establishment of a Student Division, coordinating it with Gary Fulcher. Gary Fulcher will provide specific recommendations on how the Student Division would be set up prior to the Board's final approval.

The meeting was adjourned with the fall meeting to be held in St. Paul, MN, on September 7-8, 1996.

-Suzanne Y. Thompson, Secretary

1996 Annual Meeting Committee Reports

PRESIDENT'S REPORT

ASBC continues to be a very successful organization. Our financial situation is extremely healthy, with an increase in membership equity for the fifth year in a row. Membership equity has increased from $194,000 last year to $245,000 this past year. This increase was achieved through the continued strong sales of the Methods of Analysis and the cost-effective services provided by the headquarters staff, plus the final accounting of the San Diego Meeting and two short courses. With the help of Larry Hartman, we have embarked on an investment program that will give us a better return (at low risk) from our investments.

In terms of membership numbers we are also having continued success. Membership has increased once again, up to 800, up from 771 in FY94 and 770 in FY93. This increase is the most significant increase in the past 10 years, this despite continued consolidation in the industry. For the first time in a number of years, we launched a new local section this year, Section 8, in Colorado. Their first meeting was held on April 23 of this year. There is also talk of a new section in the Los Angeles area. We hope to see this trend continue with some of new strategic initiatives deployed in the past year and additional ones planned for the coming year.

Our annual meeting, the most important event of the year for our Society, provides a forum for scientists to present their latest results, discuss new research with their peers, speak with suppliers about their newest services and products, and renew acquaintances and meet new friends. The last few meetings have been extremely successful, with attendance numbers inching up toward the 400 mark. The increasing size of meetings will in no way effect the way we conduct our annual meeting; we will strive to keep the usual friendly informal atmosphere.

The Program Committee, under the guidance of Nona Mundy for the past two meetings, once again has arranged a "magic" program. Some changes made by Nona have allowed the attendees some quality free time during the day, without extending the program day too long. The final count for Chicago shows 34 oral presentations and 24 posters, down slightly from last year. I am pleased to announce that Nona will continue on for one more year as chair, as we have changed this position along with the Publications chair to three-year terms.

The Technical Committee, chaired by Rena Crumplen, has had a busy and successful year. They have restructured the Check Services, with an emphasis on service, have participated in development of an International Hop Standard, due to be released shortly, and helped prepare the Methods supplement due out at the Chicago meeting. Most importantly, 13 collaborative studies were run by the Technical Committee this year, with 3 of them being approved for inclusion in the Methods of Analysis.

Our publications are doing well. Publications chair David Hysert has finished his two-year term, and we thank him for his diligent work in maintaining the quality of the Newsletter and the Journal. I would like to wish him a long, well-deserved rest, but he won't get that as our new vice-president. Additionally, I would like to thank Norm Kendall for his work as editor-in-chief of the Journal these past three years. He is handing those reigns over to Peter Freeman.

Over the last two years, the Board has begun reworking the strategic plan, which has served us well until now but needs some updating. We continue to drive the Society to provide the best service to our customers, the industry, and our members. The recent membership survey, the results of which will be published in the Newsletter, has given us new ideas as well solidified current initiatives.

Several new initiatives have started this past year. We have continued to strengthen our ties with other international organizations. We will be begin publishing in our Journal the Annual Report of the Technical Committee of the BCOJ. The Board felt that this document provides an added benefit to our membership. We have begun forging closer ties with the exploding beer market in China. We have aided several groups in visiting breweries and malting companies in the United States in the past year. We are currently working with another organization to supply our ASBC goods and services to the Chinese Brewers. Several of our support staff represented the ASBC at the recent FI meeting in Brazil, at meeting with an attendance of over 15,000.

We have also strengthened ties with some local societies, most notably the MBAA. We have worked with them on building an outline of an agreement of cooperation between the two Societies in terms of items of mutual interest to the industry. This document when formalized will be similar to the one between the MBAA and the EBC. This closer relationship is evidenced in the participation between the two Societies in the planning of the upcoming World Brewing Congress 2000, which continues to gather more and more momentum daily.

ASBC has gone beyond exploring the Internet and is now firmly established as a web site, as evidenced by the presentation made by Amy Hope of St. Paul at the Chicago meeting. The possibilities are endless, and for that reason we have established an ad hoc group to help us decide what is and isn't possible for us with this exciting new means of communication.

Our Training and Education Committee has been busy this year. We launched a second short course, run in the fall, once again to great reviews. A third course on hops is planned for fall 1996, with course director Al Haunold. We are also providing support for a fourth course, Malting and Brewing Quality Audit in Relation to Barley, held at North Dakota State University by the Northern Crops Institute in July.

I wish to close by thanking everyone, and yes their spouses, who contributed to making this such an outstanding year. The list is a long one, including all the Board of Directors, the Technical Subcommittee chairs, individual collaborators, Local Section Officers, and all the various committee members who contribute to the success of the ASBC. Thanks to the staff in St. Paul for their support, guidance, and professionalism. I consider myself lucky to have worked with such a fine and dedicated group over the past year.

-Rob McCaig

TREASURER'S REPORT

As of March 31, 1996, the unaudited balance sheet shows total assets of $419,952. Total liabilities are $183,560 and membership equity is $236,392. Income for FY 96 was $359,624 and expenses totalled $339,176, giving a net operating surplus of $20,448.

Income from sales of the Methods of Analysis books, from the short course, and from Newsletter advertising were significantly ahead of budget while strong performance of the standard malt and beer analysis check services were offset by below budget income from barley analysis and gauges. Interest income was $13,416 compared to budget of $8,000.

Expenses for the barley analysis check service were higher than anticipated, and publications/services costs were adversely impacted by higher than expected journal production costs, short course expenses, and the unbudgeted Brazil exhibit.

ASBC membership is holding steady at 772 (compared to 768 for FY 95).

Many thanks to Larry Hartman and the Board of Directors for their support.

-Peter L. Freeman

PUBLICATIONS COMMITTEE REPORT

The Journal, the Newsletter, and Methods of Analysis continue to be first-class publications for our Society thanks to the dedicated efforts of the respective editors.

Journal

Four issues of the Journal were published in 1995 and two thus far in 1996. The third issue of 1996 will contain the 1995 Annual Report of the Analysis Committee of the Brewery Convention of Japan.

Barry Axcell, Michael Davis, Ian McMurrough, Antolin Sierra, and Graham Stewart completed their second three-year terms on the Editorial Board. Their efforts on our behalf are kindly recognized. Norman Kendall completed his term as Editor-in-Chief of the Journal on May 1. We thank him for the excellent job he has done. His leadership and guidance have been thoroughly appreciated and will be missed.

We welcome Peter Freeman as Norman's eminently qualified successor. The transition is already well underway, and we look forward to working with Peter.

We also thank the Editorial Board, the reviewers, and the St. Paul office, whose continuing efforts are key to publication of our Journal.

Newsletter

Since the last annual meeting, four issues of the Newsletter were published. We thank Jenette Wheeler for her continuing excellent job as editor. As usual, the assistance of the St. Paul office is sincerely acknowledged.

Methods of Analysis

The 1996 Supplement to the Methods of Analysis was published in March 1996 and will be available at the annual meeting. All new methods approved by the Technical Committee from 1992 to 1995 have been included in the Supplement, along with nine modifications of existing methods and a modification to the Packaging Section's numbering system.

We sincerely thank Lydia Marinelli for a job well done. Her dedication, expertise, and hard work have given us a Methods of Analysis supplement we can all be proud of. With the publication of this supplement, Lydia has completed the project she set out to do and has indicated her desire to step down as editor of the Methods of Analysis when a suitable successor is found.

We also thank Ann King and the St. Paul office for their major ongoing roles in publication of the Methods of Analysis.

Chairman

I complete my two-year term as chairman of the Publications Committee at the Chicago Annual Meeting and wish to thank all of those mentioned above for making my job an easy and enjoyable one.

Rob Maruyama will become chairman of the Publications Committee at the conclusion of the annual meeting. We welcome Rob to his new position and look forward with confidence to continuing excellence in our publications.

-David W. Hysert

LOCAL SECTIONS REPORT

Reports were received from each local section demonstrating the uniqueness of each. Several of the sections tend to have good membership and meeting attendance, while others struggle on both counts. Membership ranges from a low of 7 to a high of 225. Participation in meetings for some sections is difficult as they cover large geographical areas. The highlight of this year on the Local Section front was the formation of a Local Section 8 centering in the Colorado geographical area.

Local Section 1-New York. Membership is around 7 this past year. A joint meeting with the MBAA District was held this year, which also included several members of the local IFT group. Plans are in the works to visit several new area microbreweries for upcoming meetings.

Local Section 2-St. Louis. The St. Louis section has 225 members this year. Nine meetings were held this year, with average attendance at about 65 per meeting. Meeting topics ranged from problem solving in the 90s to DNA, which was a very hot topic at the time!

Local Section 3-North Central. Three meetings and a holiday party were held during the year. Over the past year membership has increased by 4 to 68 members. It is reported that the section finds difficulty in locating volunteers to fill committee openings.

Local Section 4-Milwaukee/Chicago. Membership in the section increased by 9 to 73 over the past year. Five meetings were held last year, two in conjunction with the MBAA District. Meeting topics ranged from Malting and Brewing in China, to a road trip to a microbrewery, and an ASBC poster presentation night.

Local Section 6-Canada. Two meetings were held again this year with 30-40 people in attendance. Meetings were hosted by Labatt for the spring and Brick Brewing for the fall meeting. Meeting topics ranged from PCR analysis for rapid detection of lactic acid bacteria to ISO 9000 and use of bioluminescence in quality control.

Local Section 7-Northwest. Two meetings were held by this section over the past year, one at a winery and the other with the local MBAA District. The section has instituted a membership drive and is investigating the possibility of conducting "hands-on" brewing technical presentations in lieu of standard topics for meetings.

Local Section 8-Wild West. Our newest section just formed this April with 58 potential members in attendance. Of the 58, 22 were already National ASBC members, but more are expected as several membership forms were distributed. Plans are already in motion for a July/August meeting at a microbrewery and a joint meeting with the MBAA District and the IOB study group at Coors.

Generally, sections remain active with technical and social programs of interest to members. Several sections report having contributed to the ASBC Student Travel Fund. Most sections hold oneor more meetings in conjunction with local MBAA Districts. Almost all sections still struggle with declining memberships in the wake of industry consolidation, but have some interesting new programs to generate new members. This year one section took advantage of the poster presentation program.

-Dave Thomas

CONSTITUTION AND BY-LAWS

The Constitution and By-Laws Committee for 1995-1996 consisted of James Munroe, Sherman Chan, Richard Berndt, Peter Gales, Phillip Israel, Richard Pyler, and Inge Russell.

No additions or corrections to the by-laws were suggested this year.

-Jim Munroe

TECHNICAL COMMITTEE REPORT

The Technical Committee and the subcommittee chairmen conducted 13 collaborative studies during the past year. As a result, three are recommended for approval by the board with subsequent inclusion in Methods of Analysis. These are: Yeast Flocculation by Absorbance Method, chaired by Dirk Bendiak; Deoxynivalenol in Barley and Malt, chaired by Scott Heisel; and Barley and Malt By-Products, chaired by Rise Sieben. One additional method, Water Sensitivity in Barley, chaired by Walter Pitz, gave acceptable results but will be repeated another year to investigate a method for the simultaneous determination of germination energy, germination capacity, and water sensitivity. If satisfactory results are obtained, Water Sensitivity will be recommended for approval at that time.

Other collaborative programs will be continuing for another year. These include Alpha Amylase and Diastatic Power in Malt by Automated Flow Analyzer (chaired by Gordon Laycock); Dimethyl Sulfide Precursor in Malt by Headspace Gas Chromatography (taken over by Cheryl Bartnett); Fermentable Carbohydrates in Wort and Syrups by Cation Exchange High-Performance Liquid Chromatography (chaired by Steve McCarthy); Review of Beta-Glucan by Fluorescence (chaired by Tom Clark); The Determination of Yeast Concentration by a Spin-Down Wet Solids Method (chaired by Michael Barney); Beer Volatiles by Headspace Gas Chromatography (chaired by Dave Hastings); Protein and Moisture in Whole Grain Barley by Near Infrared (chaired by Jenette Wheeler); and Closure Method Review (chaired by Tom Fetters).

One subcommittee, Alpha- and Beta-Acids in Hops by High-Performance Liquid Chromatography of a Toluene Extract (chaired by Robert Smith), will be discharged without recommendation for inclusion in Methods of Analysis. Thank you to the chairman and subcommittee members who determined that the use of toluene as an alternate solvent to diethyl ether for HOPS-14 would not yield equivalent results.

The check service programs continued another successful year under the watchful eye of the check service managers. Special appreciation is extended to these managers who continue to provide excellent service to the Society. Check service managers are Bruce Morton (Beer Analysis), Steve Kenney (Hops Analysis), and Paul Schwarz (who has the double duty of Malt Analysis and Barley Analysis). Some changes will be made to the organization of the check services during the coming year. The check service managers will continue to provide technical expertise and assistance while the St. Paul office assumes some of the administrative functions.

The three standing subcommittees are Coordination of New and Alternate Methods of Analysis, International Methods, and Soluble Starch. Rob Maruyama completes his second year as chairman of the Subcommittee on the Coordination of New and Alternate Methods of Analysis and Debra Habernicht concludes her first year as chairman of Soluble Starch. International Methods has been chaired by Technical Committee Chairman Rena Crumplen.

Other activities of the Technical Committee included working with Lydia Marinelli, editor of Methods of Analysis, on the supplement being released in Chicago, and liaison with the other Analysis Committees. Efforts have continued in the joint ASBC/EBC Hop Standard Subcommittee. The Joint Subcommittee has worked toward the adoption of a single, consistent, calibration extract for HPLC analysis of alpha- and beta-Acids in hop products. The new calibration extract, called the "International Calibration Extract 1 (ICE 1)" was released July 1, 1996. A press release describing the extract will be published in the Newsletter.

At the conclusion of the Annual Meeting, the Technical Committee will lose one member who has made many significant contributions to the Society. John Grigsby completes his tenure in Chicago. We thank John for his effort and dedication to the Society and especially to the Technical Committee as chairman. His technical expertise will be sadly missed. Thanks also to the other members of the Technical Committee, Mike Munar, Greg Casey, Jim Murphey, and Tom Hassinger for their efforts over the past year.

-Rena Crumplen

AACC LIAISON REPORT

Recent developments in AACC include further expansion of AACC Internet services, handbook publishing, and short courses and symposia in North America, the Pacific Rim, Europe, and South America. A new, optional analytical proficiency testing program will begin through the AACC Check Sample program. This program uses a z-value based statistical program to determine the accuracy and precision of each participating laboratory and rates them from satisfactory to outstanding.

The AACC board approved a new Outstanding Teacher Award starting this year. They have approved the acquisition of Eagan Press publishing company. AACC continues the Job Placement Center, a valuable service to members, particularly in downsizing and re-engineering years. The AACC Student Travel Grant program is thriving and serves as the model for our own fledging program chaired by Gary Fulcher. Last year, the AACC program awarded more than $13,000 to 100 students from 18 universities.

Don Emery has stepped down as chair of the Approved Methods committee and John MacDonald of Ralston Laboratories has replaced him. There was no report from this committee in the AACC annual meeting report last fall so I have no update on new AACC methods.

Even though I remain a member of both ASBC and AACC, my calendar has prevented me from attending the annual meetings of AACC the last two years. I recommend replacing me as AACC liaison officer with someone who regularly attends both meetings. In this regard, I nominate Scott Heisel of AMBA. If you agree, I will approach him with the idea at the Chicago meeting and will report at the Thursday board meeting that he has either graciously accepted or cowardly declined.

Note: I am glad to report that Scott will be taking over as AACC liaison officer immediately.

-Dave Thomas

AMBA LIAISON REPORT

Addressing problems associated with the Fusarium head blight or scab epidemic that has severely impacted the malting barley crop in the Dakotas and Minnesota the past three growing seasons is currently the top priority of the American Malting Barley Association, Inc. (AMBA).

AMBA has worked with ASBC in helping the industry develop and refine methods of DON determination in barley and malt. The ASBC subcommittee on DON in barley and malt, chaired by Scott Heisel, AMBA's assistant technical director, has developed a method of DON determination by gas chromatography with a recommendation that it be included in the ASBC Methods of Analysis.

AMBA is funding research at North Dakota State University to characterize Fusarium-related gushing in beer. Extraction, concentration, and purification of gushing factors will be attempted. If needed, a DON survey of the 1996 crop will again be conducted by AMBA.

The best solution to the scab problem is the development of barley varieties with genetic resistance or tolerance. Comprehensive research programs with funding from AMBA, individual companies, growers, universities, and the U.S. Department of agriculture are in place at North Dakota State University, University of Minnesota, and Colorado State University. Sources of genetic resistance have been identified, but they are primarily in lines with poor quality and adaptation to Midwest growing regions. These lines are being crossed to adapted lines to develop resistant malting barley varieties. The North American Barley Genome Mapping Project, utilizing the latest genetic technology, is also applying considerable effort and resources to the programs. As with all breeding efforts that start with unadapted or poor-quality lines, this program will take time. Six-row lines developed at the University of Minnesota in a program initiated many years ago to develop kernel discoloration resistance in malting barleys may provide an interim solution. Seed of these lines was increased in Arizona this winter and will be increased and evaluated in additional grow-outs this summer. A few of the most promising lines may bypass AMBA's two-year pilot scale evaluation program and be directly advanced to AMBA's plant scale evaluation program for 1997.

AMBA continues to fund a broad range of other breeding and research programs, including research addressing barley stripe rust and other diseases, insect pests, malting quality, molecular variety identification, tissue culture, and gene transformation. AMBA made grants totaling $677,000 in its current grant fiscal year to state and federal facilities in support of malting barley research programs in 10 states.

Foster, a six-row variety developed at North Dakota State University, is undergoing a second year of plant scale evaluation with the 1995 crop and has the potential to become a recommended variety of brewing trials are favorable. Foster's percent barley protein is 1 to 1.5 percentage units lower than that of Morex. The lower grain protein of Foster may allow growers in the central and western regions of North Dakota, areas that are usually marginal for malting barley production, to produce barley with acceptable grain protein more consistently. Since this region is outside the primary area impacted by the scab epidemic, Foster has potential to help increase the supply of usable malting barley, providing another possible short-term solution to the scab problem.

As announced at the last ASBC meeting, AMBA has initiated a secondary program to support the development and promotion of "export-type" varieties with quality specifications that meet the needs of the export market. AMBA has formed and Export Malting Barley subcommittee chaired by Bruce Sebree to coordinate this program. Plans have been made for 1996 crop plant scale evaluation of the "export-type" two-row variety Logan, developed by North Dakota State University.

-Michael P. Davis

AOAC LIAISON REPORT

Last year, the duties of the ASBC-AOAC liaison officer were assumed from Mark Schwiesow, who had provided a valuable service to ASBC in this capacity for approximately five years. General activities included establishing contacts with AOAC officials, submitting ASBC methods to be considered for adoption by the AOAC, and responding to method modification and clarification inquiries.

The Technical Committee recommended two nitrogen determination methods be submitted to the AOAC for review. The ASBC subcommittee reports "Nitrogen in Wort and Beer by Combustion Method" and "Total Nitrogen in Brewing Grains by Combustion Method" were subsequently sent to Dr. Sumer Dugar, the General Referee of Beverage Alcohol for the AOAC, and have been forwarded to the AOAC Statistical Committee for review.

A copy of the Enzymatic Method for Low Alcohol Concentrations procedure, which is Beer-4F, and the subcommittee report were submitted to the General Referee of Beverage Alcohol for review and consideration for AOAC adoption.,

A letter received from Lucyna Kurtyka, AOAC Methods Program Coordinator, indicated that the AOAC was in the process of removing carbon tetrachloride from AOAC methods. The Technical Committee recommended removal of the reference to carbon tetrachloride as an alternative solvent from AOAC method 960.17 Copper in Beer.

The 16th edition of the AOAC Official Methods of Analysis was issued in 1995. A review of chapter 27, Malt Beverages and Brewing Materials, has been initiated in order to recommend changes for clarification, update references as needed, and identify methods to be archived.

-Marc Constant

BMBRI LIAISON REPORT

In 1995, the barley crop in western Canada was 12.1 million tonnes, slightly above the average of the previous 10 years. Of that amount, 6.3 million tonnes came from Alberta, 4.4 million tonnes from Saskatchewan, and 1.3 million tonnes from Manitoba.

The six-row malting varieties in Canada are Argyle, B1602, Bonanza, Duel, and Tankard. The two-row varieties are AC Oxbow, B1215, Ellice, Harrington, Manley, and Stein. Klages and Conquest will be deregistered in 1996.

Varieties with interim registration, which means that they can be grown in quantities for commercial testing and to ascertain if there is commercial demand include Robust, Excel, Stander, and BT433. The first three were bred in the United States while BT433 is a white aleurone segregant from the same cross that produced Tankard at the University of Saskatchewan.

The line TR118, which has dormancy, will not be further tested. This line was developed to offset the propensity of Harrington to lose viability over time.

In the late stages of testing are lines such as TR232, TR133, and TR129, whose potential include Manley yield, Oxbow disease resistance, and malting quality with Harrington. They all have good hull adherence.

In the past 10 years, six-row blue aleurones have declined from 32% to just 9% of the area while six-row white aleurone now command 14% of the area or just over 1.5 million acres. In 1992, there were just 0.2 million acres of six-row whites. Until the Fusarium issue is resolved, this trend will continue.

Harrington will remain the most popular variety but will gradually lose area to Manley and AC Oxbow.

-Norm Kendall

ALAFACE LIAISON REPORT

The XIX Convention of the Latin American Beer Brewers Association was held in Cochabamba, Bolivia, on September 5-8, 1995. The topic of the Convention was "Toward the 21st Century: The Global Company," with the following subtopics: New Marketing Trends (Prof. Carlos Sequiera); The Market in a Bottle (Mr. Antonio Morais); The Global Marketing Environment (Mr. Martin Bruckner); The International Supply of Quality Malting Barley and Malt (Prof. Reinhold Schildbach); Strategical View of the Brewing Technology (Prof. Dr. Eberhard Geiger).

Each subtopic consisted of a presentation and a discussion panel with the most relevant persons of ALAFACE for the specific area.

The next Annual Meeting of the Board and the next Convention will be held in Guatemala City, Guatemala, on September 3-6, 1996. On this occasion the annual meeting will be focused on the topic "The Strategic Challenge for Latin America," with the following subtopics: Marketing (Prof. Jhon Quelch); Model of the Latin-American Development (Dr. Miguel Rodriguez); Education for the Future (Prof. Juan Luis Londoiio); Information Processing (panel discussion); The Social Function of the Company (Lic. Carlos Salazar Lomelin); The Future: Foresee to be part of it (Dr. Arturo Cruz).

The following is an excerpt of the invitation from Jorge Castillo Love:

"We take great pleasure in inviting you to attend the ALAFACE Convention, which will take place in Guatemala City, between September 3 and 6, 1996. ... We hope we can count on your presence on this special occasion, which we are calling 'The Strategic Challenge for Latin America,' during which we have planned holding an exchange of those ideas, knowledge, and experiences that will allow us to prepare for closing the 20th century in a blaze of glory, while at the same time putting us in harmony with the challenges that will accompany us in our exceptional market in the 21st century."

-Rainer Haag

MBAA LIASON REPORT

I was asked by ASBC President Rob McCaig in March of this year to fill the position as MBAA Liaison Officer. I have been an ASBC member since 1963 and an MBAA member since 1965 and currently am second vice president of the MBAA. Highlights of MBAA activities since our last convention follow.

WBC 2000-The MBAA will join with the ASBC in sponsorship and presentation of the World Brewing Congress 2000 to be held in Orlando, FL, in June 2000. MBAA Past President Joseph D. Hertrich has been appointed by the MBAA Board of Governors as the MBAA co-chair of the event and will work with the ASBC co-chair Jim Munroe in running the event. Joe will meet with Jim and the ASBC Board sometime during this Convention to discuss unresolved issues regarding financial arrangements. The MBAA has agreed that the ASBC will handle all of the administrative details for this Congress.

ASBC/MBAA cooperative agreement-The ASBC and the MBAA have been working on a joint cooperative agreement that will assure that there is a uniform strategy in place for liaison and interchange between the presidents of both organizations in a defined manner. The ASBC and MBAA presidents will each receive complimentary invitations to each other's conventions and will meet formally at those conventions. Each organization will appoint a liaison officer in order to foster communications between both organizations. The organizations will also exchange highlights of each other's board meetings and maintain a regular exchange of all publications as well as an exchange of general information relative to workshops, short courses, and other educational activities, and finally will exchange information and cooperate with other in matters of importance to the state of the brewing industry. This agreement will be signed during this convention.

Highlights of the MBAA Board of Governors meeting, April, 20,1996-The primary focus at this Board meeting was to determine the structure of the MBAA as it heads into the 21st century. The MBAA has been reexamining its mission, objectives, and organization for the past several years. Prior to its 1995 Convention in Portland, a Strategic Planning Committee was formed and met in a facilitated 3-day session to formulate a strategic plan addressing the above issues as well as how to reverse the declining membership trend. President John Seabrooks reported the results of this planning session to the Board. Discussion centered around the point that the MBAA needed to hire an Executive Director to provide for continuity of leadership in the organization, something that is lacking now. This Executive Director would be a person who is respected both inside and outside of the brewing industry, someone who could make the MBAA truly an international organization, and someone who could reverse the membership decline by dynamically opening up the organization to new members. There followed much discussion as to how to pay for the position; it became evident that the organization would have to run a budget deficit for some time until the anticipated dynamism of the new Executive Director would increase the MBAA membership base sufficiently in order to accommodate the budget deficit. After the discussion, the Board voted to approve the hiring of an Executive Director. The position description was in process of being written when several districts raised red flags concerning the impact that this position would have on MBAA finances and asked for more discussion on the matter. The outcome of all of this was that the matter was taken up again at the MBAA's recent Board meeting in Milwaukee on April 20th. The Board opted to send the matter back to the Strategic Planning Committee, citing that it was premature to hire an Executive Director prior to establishing a firm Business Plan for the organization. The charge to the Strategic Planning Committee (this five person committee was increased to nine members with the addition of four Board members) was to formulate a business plan for the organization and the job description for the Executive Director. This task is to be completed by September lst and submitted to the next Board meeting in October during the Montreal Convention.

State of the MBAA-The MBAA continues to be a strong, versatile organization whose professional and technical standing on the worldwide brewing scene has been enhanced by a recent cooperative agreement with the EBC and the cooperative agreement that will be signed by ASBC and MBAA. The reputation that the MBAA has is enhanced by the quality of the brewing and packaging courses it holds each year in Madison, WI. The MBAA education committee strives to improve the content and presentation of these courses at the start of each new year. A one-week seminar in brewing technology was held in Milwaukee for the first time in 1995 and is being continued in 1996. A one-week Quality Control/Quality Assurance course is in the planning stages. The MBAA feels that the advantage they have with their course offerings is that their instructors work in and teach their area of expertise and can present the most current and up-to-date views of malting, brewing, and packaging technology and operations. The MBAA appointed a Senior Administrator in 1995 who has been responsible for bringing an archaic office into the modern age. She (Connie Hanner) has been responsible for housecleaning the membership records to the point that we are now able to help the districts function more efficiently. The MBAA is in early discussions the Association of Brewers to find areas of mutual interest and cooperation; the MBAA has been represented at the past two National Microbrewers Conventions. The MBAA Conventions continue to be successful due to the attraction of a strong international oriented Technical Program. The MBAA Technical Committee has made a concerted effort in the past few years to attempt to attract microbrewer attendance at its Convention by devoting part of the Technical Program to topics of interest to microbrewers.

-P. J. Klimovitz

BREWERY CONVENTION OF JAPAN
LIAISON REPORT

During 1995, the BCOJ held three Analysis Committee Meetings. Technical papers presented by BCOJ members at EBC, MBAA, ASBC annual meetings were repeated at a BCOJ technical meeting.

Five analytical methods were collaboratively tested during the year:

1. Determination of Moisture in Barley and Malt. The 103-104°C method for moisture determination in barley and malt was accepted. The International Standard ISO 712-1985 method was also accepted as an alternative procedure for the determination of moisture in barley.
2. Iso-a-acid in Preisomerized Hop Pellets by HPLC. The BCOJ has accepted this method.
3. Iso-a-acid and a-acid in Wort and Beer by HPLC. After its second year of collaborative testing, this method has been accepted by the BCOJ.
4. Bitterness Unit of Beer and Wort. The BCOJ has accepted a revised method for determining the bitterness value of beer and wort using a platform type mechanical shaker instead of a rotary shaker. The subcommittee will also continue to improve accuracy.
5. Nitrate in Beer by Ion Chromatography. Members of the BCOJ participated in an EBC collaborative. The report will be issued this year.

Miyoko Ono has completed her term as Analysis Committee Chairman. The Technical Committee acknowledges her for her efforts in ASBC collaboration. Chairmanship is now with Mr. Sakuma, to whom we look forward to continuing liaison.

-Rena Crumplen

INSTITUTE OF BREWING
LIAISON REPORT

Geoffrey Buckee has continued his excellent effort as International Liaison for the Institute of Brewing (IOB).

The Institute of Brewing Methods of Analysis will be re-published in hard copy format in Autumn 1996 in two volumes: Volume 1: Analytical and Volume 2: Microbiological. All methods will also be maintained on a database at the BRF International.

Recent publications by the IOB include reports on Barley, Malt and Adjuncts, Brewing Microbiology, Analytical Methods relating to Packaging, and Changes Affecting Barley and Malt Analysis.

The Flavour Subcommittee has released its Flavour Manual as a guide to the flavour description of Beer and Whiskey. The group has also been evaluating electronic noses and the feasibility of a Flavour Brewing Analytes Proficiency Scheme (BAPS) to monitor precision. The Harmonization Subcommittee continues its effort towards method harmonization between EBC and IOB. Other efforts include Fermentability of Boiled Brewing Worts, Malt Wort Colour, and Packaging Operations. Work continues by the Microbiology group on the "Brewing Microbiology-a Practical Guide" manual.

IOB involvement in ASBC collaboratives continues to increase, which is of great benefit to both societies.

-Rena Crumplen

EUROPEAN BREWERY CONVENTION
LIAISON REPORT

Silja Home has completed her tenure as EBC Analysis Committee Chairman. She has been a consistent link between the two societies for many years and her efforts have been greatly appreciated. The new Analysis Committee Chairman is Harry White and we look forward to continuing the relationship between the two organizations and working closer to international methods harmonization in the future.

The EBC continues to be active in revising methods in ISO format. There has also been great interest in obtaining International Method Status for methods of technical and/or commercial importance. These methods will be reviewed over the next few months. The EBC has also been active in resolving issues relating to the new ICE 1 Hop Standard.

The Analysis Committee continued to be very active in collaborative programs. The subcommittee on Alcohol Determination compared measurements by distillation, instrumental, refractometric, and GC methods. A collaborative trial was conducted with the IOB testing the combustion method for the determination of soluble nitrogen in beer and malt. The HPLC method for the measurement of hop storage index was tested and collaboration continues. A collaborative trial on DMS and beer volatiles determination by headspace sampling, capillary gas chromatography and FID detection was performed. Other subcommittees include: vicinal diketones, anions, SO2 by para-rosanaline, filter aids and packaging.

Participation by EBC members in ASBC Collaborative Subcommittees continues to increase and strengthen.

-Rena Crumplen

Local Section Officers-1996-1997

Section 1-New York

Dennis Lenahan, Chairman
Anheuser-Busch, Inc.
200 U.S. Highway #1
Newark, NJ 07101
201/645-7718
Fax 201/645-7932

Mark Thompson, Vice-Chairman
Anheuser-Busch, Inc.
200 U. S. Highway # 1
Newark, NJ 07101
201/645-7710
Fax 201/645-7703

James Kopec, Secretary
Anheuser-Busch, Inc.
200 U. S. Highway # 1
Newark, NJ 07101
201/645-7710
Fax 201/645-7703

Jeffrey Strand, Treasurer
Anheuser-Busch, Inc.
200 U. S. Highway # 1
Newark, NJ 07101
201/645-7710
Fax 201/645-7703

Section 2-St. Louis

Ron Hechst, Chairman
Anheuser-Busch, Inc.
One Busch Place, 36-5
St. Louis, MO 63118
314/577-7269
Fax 314/577-7062

Gregory Kreder, Vice Chairman
Anheuser-Busch, Inc.
One Busch Place
Tech. Ctr. Lab 36-5
St. Louis, MO 63118
314/577-3662
Fax 314/577-1055

Judy Logsdon, Treasurer
Anheuser-Busch, Inc.
One Busch Place
Tech. Ctr. Lab 36-5
St. Louis, MO 63118
314/577-2909
Fax 314/577-1055

Dan Eberle, Secretary
SGO Equipment Co.
24 Windswept Dr.
Arnold, MO 63010
314/739-3860
Fax 314/296-8090

Section 3-North Central

Robert Jensen, Chairman/Vice Chairman
Minnesota Malting Co.
918 N. 7th Street
Cannon Falls, MN 55009
507/263-3911
Fax 507/263-5087

Gerry Kustelski, Secretary/Treasurer
The Stroh Brewery Co.
PO Box 64115
St. Paul, MN 55164
612/778-3194
Fax 612/778-3134

Section 4-Milwaukee/Chicago

Holly Kuester, Chairman
Schreier Malting Co.
P.O. Box 59
Sheboygan, WI 53082-0059
414/458-6126
Fax 414/458-9034

Cynthia McLinn, Program Chairman
Miller Brewing Co.
3939 W. Highland Blvd.
Milwaukee, WI 53201-4082
414/931-2860
Fax 414/931-2506

Mary Jane Maurice, Secretary
ADM Malting Division
P.O. Box 340470
Milwaukee, WI 53234-0470
414/384-7400
Fax 414/384-8718

Ellen Haggenjos, Treasurer
Pabst Brewing Co.
P.O. Box 766
Milwaukee, WI 53201-0766
414/223-3643
Fax 414/223-3561

Section 6-Canada

Steven Wright, Chairman
Hiram Walker & Sons, Ltd.
Walkerville - Box 2518
Windsor, ONT
Canada N8Y 4S5
519/254-5171 x 131
Fax 519/971-5763

Luc Bordeleau, Vice Chairman
Labatt Breweries of Canada
150 Simcoe St.
London, ONT
Canada N6A 4M3
519/667-7439
Fax 519/667-7350

Section 7-Northwest

John Cuti, Chairman
Great Western Malting Co.
PO Box 1529
Vancouver, WA 98668-1529
360/699-9385
Fax 360/696-5695

Jim Murphey, Vice Chairman
Murphey Analytical Laboratories
7 West Mead Ave.
Yakima, WA 98902
509/577-8963
Fax 509/577-8963

Sherry Grant, Secretary
Yakima Brewing and Malting Co.
1803 Preston Pl.
Yakima, WA 98903
509/757-1900
Fax 509/457-6782

Section 8-Wild West

Ryan Martyr, Chairman
Rockies Brewing Co.
2880 Wilderness Pl.
Boulder, CO 80301
303/444-8448
Fax 303/444-4796

Cory O'Neel, Vice Chairman
Oasis Brewery
3201 Walnut, Unit A
Boulder, CO 80302
303/440-8030
Fax 303/415-1208

Mike Joyce, Secretary
Coors Brewing Co.
P.O. Box 4030, BC600
Golden, CO 80401
303/277-6222
Fax 303/277-5736

Laurie Kowalsky, Treasurer
Anheuser Busch, Inc.
2352 Busch Dr.; Box 20000
Ft. Collins, CO 80522
970/490-4552
Fax 970/490-4558

Winners of the Eric Kneen Award Announced

Lance T. Lusk, Henry (Hank) Goldstein, and David S. Ryder are the 1996 winners of the Eric Kneen Memorial Award for their paper, "Independent Role of Beer Proteins, Melanoidins and Polysaccharides in Foam Formation," which was published in Vol. 53, no. 3, page 93, of the Journal of the American Society of Brewing Chemists.

Lance T. Lusk is currently a principal research chemist at the Miller Brewing Company. His research interests during his 15 years at Miller include foam stability, physical stability and chillproofing, and flavor stability.

Before joining Miller, Lusk was an assistant scientific administrator at the University of Chicago's Specialized Center of Research in Atherosclerosis and the laboratory supervisor of that program's core lipid and lipoprotein laboratory.

Lusk has an M.S. degree in biochemistry from Roosevelt University, Chicago, IL, and an A.B. degree in biology from the University of Chicago.

He is a member of the American Society of Brewing Chemists, The Protein Society, the American Association for the Advancement of Science, and the American Chemical Society (ACS). He is a committee member of the ACS Project SEED, which finds summer research experiences for economically disadvantaged high school science students. He tutors grade school students through Miller's Milwaukee Tutorial program.

Lusk has published in both brewing and heart disease research and is the recipient of two United States patents.

Henry (Hank) Goldstein is currently the Flavor, Foam Chemistry, and Hop Development manager at Miller Brewing in Milwaukee. For the past 20 years he has been involved in all aspects of brewing science with an emphasis in the areas of beer flavor, hop chemistry, methods development, and beer foam.

Before coming to Milwaukee, Goldstein was employed at Amstar Corporation in New York City. In this capacity, he was an R&D group leader carrying out research in sugar refining technology, flavor chemistry, carbohydrate chemistry, and biochemistry.

He received his B.A. degree (chemistry), M.S. degree (organic chemistry), and Ph.D. degree (organic chemistry) from New York University, Tulane University, and the University of Connecticut, respectively.

Goldstein's major research achievements at Miller Brewing Company have been in a leadership capacity. He and his department developed processes for the production of Hydrohop (Miller's version of tetrahydroisoalpha acids), SPIRE (Miller's version of reduced isoalpha acids), and isoalpha acids. In the area of analytical methods development, Goldstein and his direct reports have developed procedures for the analysis of hop bitter acids and their battering derivatives employing HPLC, circular dicroism, NMR, UV, MS, etc. In the beer flavor area, Goldstein and his group have developed equipment and protocols for the analysis of flavor constituents derived from fermentation, hops, and other brewing ingredients. The development of a method for the analysis of 3-methyl-2-butene-1-thiol in beer, in the low parts per trillion concentration range, is another noteworthy achievement of their team. Of course, another research achievement has been in the area of beer foam.

He is a member of the American Chemical Society and the American Institute for Chemists. He is an active and contributing member of the ASBC. He has been awarded over a dozen patents dealing with hops, flavor, beer production, and analytical procedures and has been an author of numerous publications and presentations dealing with the above subjects.

David S. Ryder is vice president, brewing, research and quality assurance, for the Miller Brewing Company. He has served in that position since August 1995.

Ryder began his brewing career in England at Associated British Maltsters. He then joined the South African Breweries Beer Division and was later named director of R&D for that group's brewing and malting concerns at the Delta Corporation, Ltd. Ryder was subsequently international technical consultant with Artois Breweries in Belgium. He was appointed director, research and quality, Miller Brewing Co. in February 1995.

Prior to joining Miller Brewing Company, he was vice-president, technical services at J.E. Siebel Sons' Co. Inc. in Chicago, IL. He was also director of education for the Siebel Institute of Technology.

Ryder received a Ph.D. in biochemistry via the University of Brussels, Belgium. He also holds academic qualifications from the Institute of Biology and the Royal Society in London, England.

Ryder is past chairman of the ASBC Program (1988-1992) and Publications Committees (1992-1994). He currently serves on the Editorial Board for the Journal of the ASBC. He is a member of the Institute of Brewing, the Master Brewers Association of the Americas (MBAA), and the Biochemistry Group of the European Brewery Convention (EBC). He currently chairs a subgroup of the EBC for studying immobilized enzymes and cell systems.

Ryder has been published widely in the brewing literature including the ASBC journal, the MBAA Technical Quarterly, Brewers' Digest, Bebidas, Beverages, and the Proceedings of the European Brewery Convention. In 1982 and again in 1994, he was co-author of papers that won the MBAA Presidential Award in Brewing.

Past President's Thank You Note

After four columns and several smaller reports, the ASBC has given me the opportunity to fill up some space once again. Unfortunately, they are telling me that it will be my last.

The year 1995-1996 was another banner year for ASBC-financially, in terms of membership numbers, and annual meeting numbers, and finally in terms of our international recognition. ASBC is recognized by many other organizations as a well-run, focused, society that has a clearly defined mandate and vision toward the future. The new initiatives that have started such as the ASBC Internet site, new short courses, and publications can only aid in strengthening our Society. The recent membership survey showed the Board that we are on the right track and also outlined for us some interesting opportunities. The unbelievably high response rate from our membership to this survey shows why we continue to be successful. Our membership is extremely involved in running the Society and making sure that it succeeds. We have much more work to do; but with your continued support and help, we can accomplish anything.

As I have alluded to several times during the past year, the functioning of the Society depends on volunteers, and they in turn rely on the understanding of their families. There are too many persons to thank individually, but there were some that I wish to acknowledge. My thanks go to all the Board members, especially Dave Hysert, Kathy Nelson, and Peter Freeman, who have finished their terms at this time. Jim Munroe, who also leaves the Board after what seems like forever, has been a longtime friend, and I am sure that the Board will miss his guidance. Finally, to my St. Paul buddies, Steve Nelson, Corie Dacus, Amy Hope, and Larry Hartman, I don't know what I would have done without you or what our Society would be like without your unfailing dedication to making things seem like they run effortlessly, when we all know that they don't.

In closing, I would like to urge anyone who wants to become involved, or further involved in the ASBC to contact any of the board or committee members listed in this issue of the Newsletter. The strength of our Society is in the talented people that make up our membership. I have enjoyed meeting a good number of you during my tenure as President. I wish the new Board of Directors every success, and I pledge to help them in any way possible.

-Rob McCaig

Highlights of the Business Meeting

After the minutes of the business meeting from the 61st Annual Meeting were read and approved, the various committee chairs and liaison officers gave their reports.

After the treasurer's report, a moment of silence was observed by the membership in memory of deceased members: Pamela J. Richardson, Molson Breweries Toronto, Ontario; Allan J. Barney retired from Charles Pfizer, Inc., Naples, FL; Albert Fischer, Busch Agricultural Resources, Manitowoc, WI; James Walker, Sevenoakes Kent, England; Robert D'Orazio, retired, Boynton Beach, FL; and Hans Gunter Schultze-Berndt, Berlin, Germany.

Past President Jim Munroe presented the proposed slate of officers to the membership: President-Elect Dave Thomas, Vice President David Hysert, and Secretary Suzanne Thompson. A biographical sketch of each candidate was read. Additional nominations were solicited from the floor. As none were offered, Bert Grant motioned to close the nominations. A motion to unanimously elect the proposed slate of officers was made by Norm Kendall seconded by Marc Constant, and passed by the membership.

After announcements, the meeting was adjourned at 10:45.

-Kathy Nelson, Secretary

ASBC Committees, 1996-1997

Board of Directors

Bruce R. Sebree, President
ADM Malting Division
Box 1470
Decatur, IL 62525
217/424-4067
Fax 217/424-4175

Dave Thomas, President-Elect
Coors Brewing Co.
Mail Stop BC 600
Golden, CO 80401
303/277-3350
Fax 303/277-6834

David Hysert, Vice-President
John I Haas Inc.
P.O. Box 1441
Yakima, WA 98907-1441
509/575-5411
Fax 509/248-2380

Robert Jensen, Treasurer
Minnesota Malting Co.
918 7th Street North
Cannon Falls, MN 55009-1537
507/263-3911
Fax 507/263-5087

Suzanne Thompson, Secretary
Miller Brewing Company
3939 West Highland Blvd.
Milwaukee, WI 53201-0482
414/931-2863
Fax 414/931-2506

Rob McCaig, Past President
Molson Technical Services Centre
33 Carlingview Road
Etobicoke, Ontario
M9W 5E4 Canada
416/798-1786
Fax 416/798-8390

Rena Crumplen, Chairman, Technical Committee
Ault Foods Limited
75A Bathurst Street
London, Ontario
N6B 1N8 Canada
519/640-7035
Fax 519/667-7725

Robert Maruyama, Chairman, Publications Committee
Coors Brewing Company
Mail #BC 600
P.O. Box 4030
Golden, CO 80401-0030
303/277-6499
Fax 303/277-6834

Nona Mundy, Chairman, Program Committee
Anheuser-Busch, Inc
One Busch Place, 36-5
St. Louis, MO 63118
314/577-3273
Fax 314/577-1055

Technical Committee

Rena Crumplen, Chairman
Ault Foods Limited
75A Bathurst Street
London, Ontario
N6B 1N8, Canada
519/640-7035
Fax 519/667-7725

John H. Grigsby, ex-officio
Anheuser-Busch, Inc.
One Busch Place, 36-5
St. Louis, MO 63118
314/577-3524
Fax 314/577-1055

Gregory Casey
The Stroh Brewery Co.
100 River Place
Detroit, Ml 48207
313/446-2462
Fax 313/446-2638

Tom Hassinger
G. Heileman Brewing Co.
1106 S. 3rd St.
LaCrosse, WI 54602
608/785-4532
Fax 608/785-4299

Mike Munar
Fleischmann-Kurth Malting Co.
2100 S. 43rd St.
Milwaukee, WI 53219
414/384-7400
Fax 414/384-8718

James Murphey
Murphey Analytical
Laboratories, Inc.
7 W. Mead Avenue
Yakima, WA 98902
509/577-8969
Fax 509/577-8963

Check Service Managers

Beer Analysis Check Service
Bruce J. Morton
Bio-Technical Resources, Inc.
7th and Marshall Sts.
Manitowoc, WI 54220
414/684-5518
Fax 414/684-5519

Hop Analysis Check Service
Steve Kenny
IAREC, Washington State University
Route 2, Box 2953-A
Prosser, WA 99350-9687
509/786-2226
Fax 509/786-4635

Malt Analysis Check Service
Barley Analysis Check Service
Paul Schwarz
North Dakota State University
Dept. of Cereal Chemistry and Technology
Fargo, ND 58102
701/237-7732
Fax 701/237-7723

Publications Committee

Robert Maruyama, Chairman
Coors Brewing Company
Mail #BC 600
P.O. Box 4030
Golden, CO 80401-0030
303/277-6499
Fax 303/277-6834

David Hysert, ex-officio
John I. Haas, Inc.
P.O. Box 1441
Yakima, WA 98907
509/575-5411
Fax 509/248-2380

Peter Freeman, Editor-in-Chief, ASBC Journal
Canada Malting Co. Ltd.
3316 Bonnybrook Rd SE
Calgary, Alberta
Canada T2G 4M9
403/571-7000
Fax 403/571-7070

Jenette Y. Wheeler, Editor, ASBC Newsletter
Canada Malting Co. Ltd.
3316 Bonnybrook Rd SE
Calgary, Alberta
Canada T2G 4M9
403/571-7000
Fax 403/570-7077

Lydia Marinelli, Editor, Methods of Analysis
3142 S. 122nd St.
West Allis, WI 53227
414/543-6092

Nona Mundy, Chairman, Program Committee
Anheuser-Busch, Inc
One Busch Place, 36-5
St. Louis, MO 63118
314/577-3273
Fax 314/577-1055

Editorial Board

Peter Freeman, Editor-in-Chief
Canada Malting Co. Ltd.
3316 Bonnybrook Rd SE
Calgary, Alberta
Canada T2G 4M9
403/571-7000
Fax 403/571-7070

Michael Barney
Miller Brewing Co.
Process Microbiology
3939 Highland Blvd.
Milwaukee, WI 53201-0482
414/931-2293
Fax 414/931-2506

Kenneth A. Berg
The PQ Corporation
Research & Development Center
280 Cedar Grove Rd.
Conshohocken, PA 19428-2240
215/941-2000
Fax 215/825-1421

Anthony J. Cutaia
Anheuser-Busch Inc.
One Busch Place, OSC-1
St. Louis, MO 63118-1849
314/577-2465
Fax 314/577-9763

Terrance M. Dowhanick
Labatt Breweries of Canada
150 Simcoe Street
Brewing Res & Tech Serv Dept.
London, Ontario N6A 4M3
Canada
519/667-7338
Fax 519/667-7350

Donn B. Hawthorne
Carlton and United Breweries
Box 753F GPO
Melbourne, VIC 3053
Australia
61-3-9342-5309
Fax 61-3-9347-9052

W. M. (Mike) Ingledew
University of Saskatchewan
Applied Microbiology and Food Science
Saskatoon, Saskatchewan
Canada S7N OWO
306/966-5028
Fax 306/966-8898

Anthony J. Irwin
Borden Research Center
#I Gail Borden Dr.
Syracuse, NY 13204

Geoff H. Palmer
International Center for Brewing & Distilling
Heriot-Watt University
Riccarton Campus
Edinburgh, Scotland EH14 4A5

Hugo Patino
Adolph Coors
Director, Research &
Development
Mail Stop BC 600
Golden, CO 80401
303/277-5943
Fax 303/277-6834

Nominating Committee

Rob McCaig, Chairman
Molson Centre for Innovation
33 Carlingview Road
Etobicoke, Ontario
Canada M9W 5E4

Richard L. Berndt
Pabst Brewing Co.
P.O. Box 947
Olympia, WA 98507
206/754-5009
Fax 206/754-5107

James Munroe
Anheuser-Busch, Inc.
One Busch Place 36-5
St. Louis, MO 63118
314/577-9968
Fax 314/577-1055

Richard E. Pyler
Coors Brewing Co.
Mail Stop BC 600
Golden, CO 80401
303/277-5942
Fax 303/277-6834

Arthur Rehberger
Miller Brewing Company
3939 W. Highland Blvd.
Milwaukee, WI 53201
414/931-4234
Fax 414/931-2452

Constitution and Bylaws Committee

Rob McCaig, Chairman
Molson Centre for Innovation
33 Carlingview Road
Etobicoke, Ontario
Canada M9W 5E4

Sherman H. Chan
Rahr Malting Co.
701 W. Third Ave.
Shakopee, MN 55379
612/496-7028
Fax 612/496-7118

James Munroe
Anheuser-Busch, Inc.
One Busch Place 36-5
St. Louis, MO 63118
314/577-9968
Fax 314/577-1055

Program Committee

Nona M. Mundy, Chairman
Anheuser-Busch, Inc.
Brewing Technical Services
One Busch Place, Bldg 36-5
St. Louis, MO 63118
314/577-3273
Fax 314/577-1055

Barry Axcell
The South African Breweries Ltd.
Central Laboratory
P.O. Box 782178
Sandton 2146, South Africa
27-11-881-8048
Fax 27-11-881-8072

Michael Barney
Miller Brewing Co.
3939 W. Highland Blvd.
Milwaukee, WI 53201-0482
414/931-2293
Fax 414/931-2506

Dirk Bendiak
Molson Breweries
33 Carlingview Drive
Etobicoke, Ontario
Canada M9W 5E4
416/798-1786
Fax 416/798-8390

John G. Cuti
Great Western Malting Co.
P.O. Box 1529
Vancouver, WA 98668-1529
206/699-9385
Fax 206/696-5695

Michael Davis
American Malting Barley Assoc.
735 North Water St., Suite 908
Milwaukee, WI 53202
414/272-4640
Fax 414/272-4631

Jean-Pierre Dufour
University of Otago
P.O. Box 56
Food Science Dept.
Dunedin, New Zealand
64-3-479-9198
Fax 64-3-479-7567

Ann Fahy
Coors Brewing Co.
International Brewing
Golden, CO 80401
303/244-2001
Fax 303/277-6834

R. Gary Fulcher
ASBC Student Grant Program
University of Minnesota-FSCN
1334 Eckles Ave.
St. Paul, MN 55108
612/626-1220
Fax 612/625-5272

Silja M. Home
VTT Biotech. & Food Research
Tietotie 2, P.O. Box 1505
VTT, 02044 Finland
358-0-456-5115
Fax 358-0-455-2028

Robert A. Jensen
Minnesota Malting Co.
918 7th Street North
Cannon Falls, MN 55009-1537
507/263-3911
Fax 507/263-5087

Gregory K. Lewis
Hopunion USA, Inc.
P.O. Box 9697
Yakima, WA 98909-0697
509/457-3200
Fax 509/453-1551

Robert Maruyama
Coors Brewing Company
Mail #BC 600
P.O. Box 4030
Golden, CO 80401-0030
303/277-6499
Fax 303/277-6834

John P. Maye
Pfizer Brewery Products Div.
4215 North Port Washington Ave.
Milwaukee, WI 53212
414/332-3545
Fax 414/332-1423

N. Margaret Morrison
1692 Christmas Ave.
Victoria, British Columbia
Canada V8P 2X6
604/477-9261
Fax 604/595-8265

Miyoko Ono
Suntory, Ltd.
Technological Development Centre
1023- I Yamazaki
Shimamoto-Cho, Mishima-Gun
Osaka 618, Japan
81-75-962-3385
Fax 81-75-962-2900

Bruce R. Sebree
ADM Malting Division
Box 1470
Decatur, IL 62525
217/424-4067
Fax 217/424-4175

Katherine A. Smart
School of Biological Sciences
OBU-Gypsy Lane
Hedington Oxford, England
Fax 865-483242

Robert Smith
SS Steiner, Inc.
P.O. Box 9009
Yakima, WA 98909-9009
509/453-4748
Fax 509/457-4638

Lauren Stenroos
Stroh Brewery Co.
100 River Place
Detroit, MI 48207
313/446-2626
Fax 313/446-2526

Robert Stewart
Labatt Breweries of Canada
150 Simcoe St.
London, Ontario
Canada N6A 4M3
519/667-7476
Fax 519/667-7350

Keith D. Villa
Coors Brewing Company
8890 W. 73rd Place
Arvada, CO 80005
303/277-6393
Fax 303/277-6834

Finance Committee

Robert Jensen, Chairman
Minnesota Malting Co.
918 7th Street North
Cannon Falls, MN 55009-1537
507/263-3911
Fax 507/263-5087

David Hysert
John I. Haas, Inc.
P.O. Box 1441
Yakima, WA 98907
509/575-5411
Fax 509/248-2380

Dave Thomas
Coors Brewing Co.
Mail Stop BC 600
Golden, CO 80401
303/277-3350
Fax 303/277-6834

Society Procedures Committee

David Hysert, Chairman
John I. Haas, Inc.
P.O. Box 1441
Yakima, WA 98907
509/575-5411
Fax 509/248-2380

Bruce Sebree
ADM Malting Division
Box 1470
Decatur, IL 62525
217/424-4067
Fax 217/424-4175

Steve Nelson
3340 Pilot Knob Rd.
St. Paul, MN 55121
(651) 454-7250
Fax 6l2/454-0766

Education and Training Committee

Peter W. Gales, Chairman
Anheuser-Busch, Inc.
One Busch Place, 36-5
SL Louis, MO 63118
314/577-2926
Fax 314/577-1055

Michael W. Ingledew
University of Saskatchewan
App. Micro & Fd. Ag./Agric 3EO8
Saskatoon, Saskatchewan
S7K 0W0, Canada
306/966-5028
Fax 306/966-8898

Richard E. Pyler
Coors Brewing Co.
Mail Stop BC 600
Golden, CO 80401
303/277-5942
Fax 303/277-6834

Sherman H. Chan
Rahr Malting Company
701 W. Third Ave.
P.O. Box 127
Shakopee, MN 55379-0127
612/496-7028
Fax 612/496-7118

Liaison Officers

ALAFACE
Rainer Haag
Cerveceria Polar C.A.
Apartado 5474
Los Cartijos de Lourdas
Caracas, 1010 Venezuela
011-58-2-202-3505
Fax 01 1-58-2-202-3509

American Malting Barley Association (AMBA)
Michael P. Davis
American Malting Barley
Association
Suite 908, 735 N. Water St.
Milwaukee, WI 53202
414/272-4640
Fax 414/272-4631

AOAC International
Marc Constant
Miller Brewing Co.
PO Box 482
Milwaukee, WI 53201-0482
414/931-3633
Fax 414/931-2506

Brewery Convention of Japan (BCOJ)
European Brewery Convention (EBC)
Institute of Brewing (IOB)
Rena Crumplen
Ault Foods Limited
75A Bathurst Street
London, Ontario
Canada N6B I N8
519/640-7035
Fax 519/667-7725

Hop Research Council (HRC)
Gene Probasco
John I. Haas, Inc.
P.O. Box 1441
Yakima, WA 98907-1441
509/575-5411
Fax 509/248-2380

American Association of Cereal Chemists (AACC)
Scott Heisel
American Malting Barley
Association
Suite 908, 735 N. Water St.
Milwaukee, WI 53202
414/272-4640
Fax 414/272-4631

Brewing and Malting Barley Research Institute (BMBRI)
Norm Kendall
206-167 Lombard Ave.
Winnipeg, Manitoba
R3B OT6, Canada
204/942-1407
Fax 204/947-5960

Master Brewers of America
Raymond Klimovitz
The Stroh Brewery Company
100 River Place Dr.
Detroit, MI 48207-4224
313/446-2058
Fax 313/446-2662

Technical Subcommittee Chairmen

Coordination of New and Alternate Methods of Analysis
Jean Miller
Coors Brewing Co.
2855 Berry Lane
Golden, CO 80401
303/277-6499
Fax 303/277-6834

International Methods
Rena Crumplen
Ault Foods Limited
75A Bathurst Street
London, Ontario
N6B I N8, Canada
519/640-7035
Fax 519/667-7725

Soluble Starch
Debra Habernicht
Montana State University
Leon Johnson HalMkpt. PSES
Bozeman, MT 59717
406/994-5062
Fax 406/994-3933

a-Amylase and Diastatic Power in Malt by Automated Flow Analysis
Gordon Laycock
Prairie Malt Limited
PO Box 1150
Bigger, Saskatchewan
S0K 0M0, Canada
306/948-3525
Fax 306/948-3969

Dimethyl Sulfide Precursor in Malt by Headspace Gas Chromatography
Cheryl Barnett
Anheuser-Busch
One Busch Place, 36-5
St. Louis, MO 63118
314/577-7274
Fax 577-1055

Review of b-Glucan in Wort by Fluorescence Method
Tom Clark
Froedtert Malt Corp.
PO Box 712
Milwaukee, WI 53201-0712
414/649-0256
Fax 414/649-0290

Closure Methods Review
Tom Fetters
Crown, Cork & Seal
711 Joric Blvd.
Oak Brook, IL 60521
708/239-5385
Fax 708/239-5350

Fermentable Carbohydrates in Syrup and Wort by HPLC
Stephen McCarthy
Anheuser-Busch, Inc.
One Busch Place 36-5
St. Louis, MO 63118
314/577-4947
Fax 314/577-1055

Rapid Spin Method for the Determination of Yeast % Solids
Dirk Bendiak
Molson Breweries
33 Carlingview Drive
Etobicoke, Ontario
Canada M9W 5E4
416/798-1786
Fax 416/798-8390

Water Sensitivity in Barley
Walter Pitz
Westcan Malting Co.
P.O. Box 113
Alix, Alberta
T0C 0B0, Canada
403/747-2777
Fax 403/747-2660

Lower Boiling-Point Volatile Compounds in Beer by Headspace Gas Chromatography
David Hastings
Stroh Brewery Co.
100 River Place
Detroit, MI 48207-4291
313/446-2154
Fax 313/446-2526

Protein and Moisture in Whole Grain Barley by NIR
Jenette Wheeler
Canada Malting Co. Ltd.
3316 Bonnybrook Rd. S.E.
Calgary, Alberta
T2G 4M9, Canada
403/571-7000
Fax 403/571-7077

Sulfur Dioxide in Wort and Beer by Headspace Gas Chromatography
Lauren Stenroos
The Stroh Brewery Co.
100 River Place
Detroit, MI 48207
313/446-2626
Fax 313/446-2526

SMMP Media for Selective Isolation of Pectinatus and Magasphaera
Alan Foster
Coors Brewing Co.
PO Box 4030/BC600
Golden, CO 80401-0030
303/277-3412
Fax 303/277-6834

CLEN Media for the Identification of Wild Yeast
Cindy Lou Dull
Anheuser-Busch, Inc.
One Busch Place 36-5
St. Louis, MO 63118-1582
314/577-3221
Fax 314/577-1055

Selective Measurement of Acetohydroxy Acid Precursors of Vincinal Diketones
Cindy McLinn
Miller Brewing Co.
3939 W. Highland Blvd.
Milwaukee, WI 53201-0482
414/931-2864
Fax 414/931-4873

Overseas Liaison Representatives

Brewery Convention of Japan (BCOJ)
Chairman, Analysis Committee
Shuso Sakuma
Kirin Brewery Co., Ltd.
Technical Center
17-1 Namamugi, 1-Chrome
Tsurumi-Ku, Yokohama
230 Japan
81-45-503-8296
Fax 81-45-503-8285

European Brewery Convention (EBC)
Chairman, Analysis Committee
Harry White
Bass Breweries Limited
P.O. Box 12, Cross Street
Burton-on-Trent, Staffs
DE14 1XH
441-283-511-000
Fax 441-283-513-955

Institute of Brewing (IOB)
Internation Liaison
Geoffrey K. Buckee
The Brewing Research Foundation
Nutfield, Redhill, Surrey
RH1 4HY, England
Fax 441-283-510532

To Whom It May Concern

Upon leaving the Marriott, I spotted a sheaf of papers on the curb of Michigan Avenue. As I read them, it was evident enough that someone had taken careful notes and recorded many observations of the 62nd Annual Meeting of the ASBC. Naturally, I suspected that these must be the property of Kathy Nelson or Sue Thompson (our outgoing and incoming secretary, respectively). However, both deny any ownership of these records. Undaunted, I followed my next hunch and took the notes to our folk from ASBC headquarters. I've always sensed a certain mischief among this group. They too denied having composed these notes. I'm haunted by the feeling that these observations of our Annual Meeting do sort of hit at some truth in a couple of instances and thereby ought to be shared with the membership. I am, therefore, sending this material to the Newsletter and I can only hope the principals concur. I regret the necessity of having to submit this anonymously, but I am certain that if I did not, some would blame me for the inaccuracies herein. This blame would of course be badly misplaced.

From your president: "exploding beer sales in China" and "a handbook for small brewers." Now why are exploding beers being sold in China? Are these manifestations of "extreme gushing" caused by Fusarium infested barley? How small must a brewer be in order to qualify for the handbook? Some suggested 5'10" and 165 pounds as the upper limit.

• Dave Thomas shifted his AACC duties to Scott Heisel in a most imaginative way. No one has been railroaded like that since the demise of the city of New Orleans. Rena Crumplen encouraged attendees to volunteer their absent colleagues for subcommittee assignments. Gary Fulcher reported that clever food scientists could get preferential treatment from NMR operators by bringing food offerings. These are examples of the crafty, somewhat underhanded, yet effective innovations that warrant our immense admiration.
• When Dave Ryder has a question for the speaker (this occurs nearly each time he hears a presentation), the question sort of becomes an oration of its own. It usually sounds so good in and of itself that the speakers should be excused from bothering with an answer.
• Dori and her annoying camera; Nona and her annoying xylophone. Between them they ruined every good break we had.
• Moderator Mike Davis recognized Mike Barney to ask a question of speaker Mike Munar. Happily, he wasn't directed to use the mike.
• Scott Helstead of Cargill invited all to join him in jogging. The queue wasn't long.
• Bruce Sebree was unnecessarily unkind to John Grigsby. Here is a classic case of "an officer and a gentleman." John is not an officer.
• Fancy this: a speaker at the ASBC quoting Bob Dylan's "The times they are a changing" followed by moderator Bendiak's urging to "rock and roll." Way cool, dudes!
• We'd all like to know more about Greg and Rena's bogus journey, or excellent adventure, or whatever you'd call their midnight ramble from Detroit to Chicago.
• Most past presidents graciously arise, smile, and nod to the assembly when introduced at the banquet. Pete Gales has yet to master this art and is somewhat more ostentatious. His Nixon imitation could use some work.
• Rob McCaig often proclaimed his preference for disregarding prepared material in favor of ad-libbing at the podium. Rob McCaig often complained of others inadvertently removing his prepared material from the podium. Such alternating mutually inconsistent pronouncements further document his flair for a presidency.
• Freudian slips: "We've introduced a new problem - er, program."
• Just plain, ordinary slips: "this slide shows the results for the past physical year." Our editor in chief was introduced as "the late Norm Kendall" (this could have been an ordinary slip or a Freudian slip).
• Speak of your metaphors! One speaker explained how researching sulfur compounds was like marriage; another equated steeping and child development; yet another drew an analogy between sample valves and Forrest Gump's box of chocolates.
• The Rand-McNally Atlas award went to John Cuti, who enlightened us all by pointing out that Melbourne was in Australia.
• It was estimated that the successful automation of malt growth counts will be contemporary with the "flying of pigs and the freezing over of hell."
• Overheard: "That presentation would have put God to sleep." (Editor's notethis was a microbiologist talking about a barley research presentation. We should all endeavor to respect other disciplinesno matter how stupid they are.)
• Liaisons from HRC, BMRI, AMBA, and you name it all spoke of "support for breeding." Perhaps this lends credence to Norm Kendall's expressed concern that "liaison" may be misunderstood by members from Quebec.
• Our newest local section has adopted the moniker "wild west." Most felt that "Section 8" alone was sufficient to characterize this group.
• Some nodding off at the Board Meeting was aptly remedied by Nona's water pistol left over from the San Diego convention.
• If brevity is indeed the soul of wit, then Jim Munroe was probably the wittiest. What can be said of those who were half brief?
• When hockey talk broke out (and this wasn't rare) the conversation usually began on the NHL playoffs and quickly degenerated to the exploits of individual members. The phrase "Sieve McCaig" was attributed to one goalie. (Do real goalies wear kilts?) Dave Hastings fed Greg Casey four assists on the eve of a performance appraisal. There was no mention of any assists thereafter.
• Smart and Wright? Wright and Wong? Give it a rest already.
• It is possible that "broken mitochondrial fraction" should have been denoted by something other than "BM" on Keith Villa's slides. But after his description of the Barry Axcell vs. the seal gull incident, perhaps that abbreviation is appropriate.
• Katherine Smart's hobby is "senescence" and we are told she has traced her ancestry back to the Battle of Hastings, or thereabouts.
• Nothing is more entertaining than watching Greg Casey and Mike Ingledew try to best one another. Sadly, these always end in a tie. Sudden death may be needed.Mike Munar's fortune cookie at the Tuesday luncheon bore a testimonial to his patience. This one pretty well ends any vestige of credibility in that medium.
• About half the speakers apologized for a "busy slide" at one point or another. These slides appeared to be no less idle than the other slides so far as we could discern.
• Karl Siebert went to a lot of trouble to identify two key amino acids as P and Q and then summed up by admonishing that all should watch their Ps and Qs. We all knew something like this would emerge somewhere, we just didn't know what and when.
• The reporting on OSU's hop sensory panel was so thorough that even the descriptor "cat pee" was not deleted. In spite of this thoroughness, a question arose about the number of women on the panel.
• There seems to be some confusion with Topas and Topless. Perhaps the two people involved can clear this up.
• Some of the strangest cross cultural issues seemed to centralize on the purpose behind homecoming queens and bathroom attendants.
• President Rob McCaig (Canada) seems to be (Canada) quite clear on (Canada) how he feels about (Canada) the heavy participation of (Canada) some countries in ASBC (Canada). Like, for example, Canada.
• Dave Ryder has made it clear that after he collects his ribbons in Palm Springs he will no longer need to wear anything other than his badge. I guess Palm Springs is the place to do it.
• And then there was the wonderful "retro" dancing moment of Y.M.C.A.

Local Section News

Welcome to our newest local section-Section 8. --(It speaks for itself!)

Local Section 8-Wild West

The premier meeting of ASBC Local Section 8 was held at Coors Brewing Company, Golden, CO, on April 23, 1996. Fifty-eight attendees gathered for food, beer, and socializing from 6:30 to 7:30 p.m., paying $10 each at the door. The business meeting was called to order by ASBC Vice President Dave Thomas at 7:30 p.m. Dave welcomed everyone to the first meeting of ASBC Local Section 8. Those attending represented major and microbreweries, allied businesses, and students and faculty from the University of Colorado at Boulder and Colorado Springs. Twenty-two of the local section members are currently members of national ASBC, but this count should improve quickly because several membership applications were taken.

Dave reviewed the agenda for the meeting and read the minutes from the organizational meeting held at Rockies Brewery on March 5, 1996. The minutes were approved as read.

It was reported that the board of directors of ASBC had given official permission to form Local Section 8 and St. Paul headquarters had sent the official charter for presentation at this meeting. The members then voted on the name for local section 8. Front runners were Rocky Mountain section (this name was not selected because that is the name of the local district MBAA), Mile High section (it was pointed out that a Denver brewery is called Mile High, so it might not be appropriate), Colorado section (the group agreed that this might be too confining geographically, because we encourage participation from Wyoming, Utah, New Mexico, etc.). The name that received the largest number of votes was suggested by Dr. Jim Mattoon as "Wild West Section." This name will be will be presented to the board of directors and ASBC St. Paul as ASBC Local Section 8 name.

The duties of local section officers were reviewed and nominations open for election of officers. The following local section members were elected to a one-year term of office: Chairman Ryan Martyr, Rockies Brewery, Boulder; Vice-Chairman Cory O'Neel, Oasis Brewery, Boulder; Secretary Mike Joyce, Coors, Golden; and Treasurer Laurie Kowalsky, Anheuser-Busch, Ft. Collins.

Subsequent election of officers will occur at the first local section meeting after the ASBC annual meetings. Dave congratulated the new officers and presented the new local section charter on behalf of the board of directors of ASBC to Ryan Martyr and Cory O'Neel.

Future local section 8 meetings were discussed. Cory O'Neel volunteered the Oasis Brewery in Boulder as the venue for the next meeting, which will take place July 23 at 6:30 p.m. The third meeting of section 8 will be a joint meeting with the MBAA District Rocky Mountain and the Institute of Brewing travel study group on Monday, October 28, at Coors.

The business meeting adjourned at 8:05 p.m. It was followed by tours of the laboratories and pilot brewery and excellent technical presentations by Katy Word, Cecil Giarratano, and Lee Ann Carlson on sensory methods for large and small brewers. Drawing for door prizes completed the evening that was enjoyed by all.

-Dave Thomas

Local Section 7-Northwest

The spring joint meeting was held at the Claremont Hotel in downtown Seattle March 23 and 24. Friday afternoon sported your basic golfing expedition in the rain and a tour of a handful of local breweries. The evening's "casual" (all ties and sportcoats) reception and dinner was accompanied by a jazz ensemble.

Our business meeting was called to order at 8:30 a.m. Saturday morning. A total of nine members including two officers were in attendance. The first order of business was to extend the MBAA $250 in consideration of their effort to assemble the meeting. Second item on the agenda was a discussion of the ASBC Student Travel Fund and a motion introduced by the chairman to donate $100 to the fund on behalf of local Section 7. It was also suggested that members recommend candidates and submit those to local section officers or the National office. This motion was seconded and all (nine) were in favor. National received our pledge and acknowledged their gratitude at the convention in Chicago. The next agenda item is the now famous '95 ex-chairman Pete's ASBC Survey Results. Unfortunately, sufficient time was not available to conduct a satisfactory review of this informative document. It was given to all (nine) members present for their personal perusal. Some highlights, however, are in order:

• The average length of local membership is 5.8 years and that the longest length of national membership for one of our members is 48 years.
• The three highest ranking reasons to attend a local section meeting were: a) start a vacation b) because the boss expects you to attend, and c) to get a free meal. Pretty wild huh?
• The topic of most interest at a meeting was a laboratory safety, followed by computers, microbiology, and lab QC all tying for second.
• The favorite meeting location was a hop processor.

The technical agenda for this spring meeting was generous. Topics included process safety management, specialty malts, sanitation inspection requirements, packaged beer leak detection, adapting QA and QC techniques to the microbrewer, and a discussion on automated kettle boil control. The hotel was gorgeous, the food was good, the beer was plentiful, and the conversation was lively.

Review of the Local Section Officers Meeting in Chicago:

Local section officers had an opportunity to summarize their section's annual activities at a meeting held for that purpose Sunday, May 12. A handful of worthwhile ideas were generated during that discussion, the most notable of which is the incorporation of Western Canada's local ASBC membership into our local section. As a result, we can expect an influx of new members from Vancouver, BC, to the northern prairies of Calgary.

There is a new local section in the West aptly named "Section 8" in Colorado. Ryan Martyr is the local's chairman.

The national office is preparing an abbreviated Methods of Analysis for distribution at a nominal cost. The intention of this publication is to make available to the craft brewing community an economical means to assist the craft brewer in the analysis of their raw materials.

The St. Louis local section has 225 members and meets monthly!

Treasurers Report: Bank balance as of 08/03/95 was $1,047.51 with an income from dues of $160 and fall meeting expenditures of $64.65. Our checking account balance is $542.86 and savings is $600. Total bank balance as of 3/21/96 is $1,142.86.

Summer/Fall 1996 Meeting: I spoke with Kathy Nelson and Ron Burkhardt at the national convention regarding a choice of two locations for this next meeting. One was Astoria, OR, and the other Toppenish, WA. Kathy brought it to my attention that the last fall meeting was in Portland and the spring meeting was in Seattle, so it seemed only fitting that this fall's meeting reside in the central Washington environs. It was also suggested that a hops processor could be visited either early or late in the harvest to highlight the event. In consideration that the most favorite post-meeting location was a hops processor, we'll have another whack at it, so the ball is in Ron's court to make the appropriate arrangements. Once he has the logistics ironed out, I'm sure we'll hear from him.

-John Cuti

Local Section 4-Milwaukee

Fifty-eight local section 4 members and guests enjoyed an evening of dining and dancing at this year's annual social event. Companies contributing to this year's guest night were: Ace Chemical Products, Inc., Archer Daniels Midland Company/Fleischman-Kurth Malting, Cargill, Inc./Ladish Malt, Froedtert Malting Company, Miller Brewing Company, Pabst Brewing Company, Schreier Malting Company, and Siebel Institute of Technology.

Program Chairman Holly Kuester welcomed all those present and provided them with an interesting slide preview of the 1996 National ASBC convention site, Chicago, IL. This was followed by an enjoyable evening of socializing and dancing to the band "Cory & Company."

A joint meeting with the MBAA was held on Thursday, March 21, 1996. The program included a bus trip and brewery tour of Grey's Brewery in Janesville, WI, followed by dinner at Randy's Fun Hunter's Brewery and Supper Club in Whitewater, WI. There was no Local Section 4 business meeting held that evening.

The Local Section 4 held a meeting at the Miller Inn on Thursday, April 25, 1996. Program Chairman Holly Kuester called the business meeting to order as Ilse Shelton was unable to attend. David Ryder gave the group a warm welcome to Miller Brewing Co. and stressed the importance of the organization to the industry. Cindy McLinn read the minutes from the previous local section meeting, which were approved as read. Ellen Haggenjos presented the financial report. The Treasury balance was $1,585.76 as of 4/25/96 and was accepted as read.

Since there was no old business, Holly Kuester proposed the following slate of nominations for local section officer: Chairman Holly Kuester, Schreier Malting Co.; Program Chairman Cynthia McLinn, Miller Brewing Co.; Secretary Mary-Jane Maurice, ADM Malting Co.; and Treasurer Ellen Haggenjos, Pabst Brewing Co.

There were no further nominations from the floor and the membership accepted the slate of officers as stated.

Holly Kuester reminded those in attendance about the upcoming National ASBC Meeting in Chicago and the MBAA Midwestern Technical Conference to be held June 21-23 in St. Paul, MN. There was no other business and the meeting was adjourned.

The guest speaker for the evening was Rik Meyer, vice-president of Optek-Danulat. His topic was "In-Line Photometric Process Monitoring and Relating the Process Measurement to the Laboratory." A buffet dinner followed the technical presentation.

-Cynthia A. McLinn

New "International Calibration Extract (ICE 1)"
Achieves International Harmonization

In 1994, the European Brewery Convention (EBC) and the American Society of Brewing Chemists (ASBC) formed a joint subcommittee to work toward the adoption of a single, consistent, calibration extract for HPLC analysis of a- and b-acids in hop products. The joint subcommittee was established through cooperation between the EBC Analysis Committee and the ASBC Technical Committee. Dr. H. Pfenninger, from the Versuchsstation Scweizenscher Brauereien, was named chairman of the Joint EBC/ASBC Hop Standard Subcommittee.

At present there exist two different calibration extracts, "Calibration Extract E4," available from the EBC, and the "Alpha- and Beta-Acid Hop Standard," available from the ASBC, which is equivalent to the "Calibration Extract E3" of the EBC. The Joint Hop Standard Subcommittee was formed after an ASBC collaborative study (American Society of Brewing Chemists, Journal, 52:180, 1994) demonstrated that E4 and the Alpha and Beta Acid Hop Standard yielded different results when used as external standard for the HPLC analysis of hop products.

The new calibration extract is called "International Calibration Extract 1 (ICE 1)." The a- and b-acids contents of this extract were determined by ring analysis under participation by laboratories from ASBC, EBC, and Arbeitsgruppe Hopfenanalyse (AHA) using pure a-acids and pure b-acids as calibration standards.

ICE 1 has the following composition: cohumulone, 17.69%; ad-+ humulone, 41.49%; total a-acids, 59.18%; colupulone, 9.66%; ad- + lupulone, 8.46%; and total b-acids, 18.12%.

ICE 1 is valid from July 1, 1996. After this date, no other calibration extract will be commercially available from ASBC or EBC. The Joint EBC/ASBC Hop Standard Subcommittee will monitor the stability of ICE 1 using a statistical protocol agreed upon by the subcommittee and, as soon as a successor becomes necessary, a new standard will be made available and an announcement published in this Journal prior to release. The statistical protocol was designed to maintain equivalent response factors for future releases.

The new ICE 1 calibration extract can be obtained from the EBC through the Versuchsstation Schweizenscher Brauereien (Engimattstr. 11, CH-8059 Zurich, 01/283-2930, Fax 01/201-4249) and from the ASBC (3340 Pilot Knob Road, St. Paul, MN 55121-2097, USA, (651) 454-7250, Fax: (651) 454-0766, and Internet: asbc@scisoc.org).

The ring analysis showed that the EBC Calibration Extract E4 and the ASBC Alpha- and Beta-Acid Hop Standard give lower response factors than ICE 1. If the total alpha-acid response factor of ICE 1 is set at 100%, E4 and the ASBC standard will have relative response factors of 97.3% and 93.8%, respectively.

The response factor differences mean higher calculated concentrations of a-acids in hop products if the current calibration extracts are used as external standards for HPLC analysis as compared to the new calibration extract. ICE 1 used as a calibration extract gives calculated results for alpha-acid concentrations of hop products that are 2.7% lower than those obtained using E4 and 6.2% lower than those obtained using the ASBC standard.

The following two examples demonstrate the revised calculations: 1) to obtain a beer of 30 BU, a brewery has a hop product dosage of 10 g a-acids, based on HPLC analysis with E4 (ASBC Alpha- and Beta-Acid Hop Standard values are shown in parentheses) as an external standard, per hectoliter of wort. If HPLC analyses were carried out with ICE 1 as external standard and the a-acids dosage were unchanged 2.7% (6.2%) more hop product would be added and the resulting beer would have a BU level of 31 (32).

2) A brewery that buys hop products per kilogram of a-acids has bought 100 kg a-acids based on HPLC with E4 (ASBC Alpha- and Beta- Hop Standard). HPLC analysis with ICE 1 would result in only 97.3 kg (93.8 kg) a-acids.

In both cases the real brewing value remains the same but the calculated results of the HPLC analysis change. This must be taken into account in breweries dosing hop products using HPLC or buying hop products per kilogram of a-acids based on HPLC analysis.

Some existing hop contracts were made based on the calibration extracts available at the time of negotiation. It is necessary that the calibration extract used for analysis in delivery of these contracts be considered. Options for consideration include the following:

1. Delivery and analysis on the basis of the calibration extract in existence when the contract was negotiated. If ICE 1 is used for analysis, conversion to the equivalent based on E3, E4, and ASBC Hop Standard calibration extracts can be made using the appropriate difference in response factors as listed above.
2. Delivery of an "apparent" a-acid shortage (based on ICE 1 external calibration) without concession to customer. For example, if the contract under the E4 (ASBC Alpha- and Beta-Acid Hop Standard) called for delivery of 100 kg of a-acids, the contract would be satisfied by 97.3 (93.8 kg) of a-acids by the ICE 1 standard.
3. Delivery of the amount of a-acid stipulated in the contract (based on ICE 1 external calibration) with concession made to the supplier. For example, if the contract, based on E4 (ASBC Alpha- and Beta Hop Standard) called for 100 kg of a-acid, but 100 kg by ICE 1 were requested, the customer would compensate the supplier for the additional 2.7% (6.2%) delivered.

Effective July 1, 1996, hop contracts can be based on ICE 1, provided that the calibration extract is clearly identified. The effect of ICE 1 will note increase the price per BU in brewery products.

Annual Report of Brewery Convention of Japan (BCOJ)

During 1995, the BCOJ held three board meetings, three Analysis Committee meetings, and five Program Committee meetings. The purpose of these activities was to discuss the analytical methods and the "opening" of the technical meeting to Asian breweries and domestic researchers from other related industries.

We also held an annual technical meeting where the papers by the Japanese brewing scientists at EBC, MBAA, and ASBC in the same year were repeated.

The following is an outline of these activities.

February 21, 1995

The 1994 activities of BCOJ were reported by the president, and the activities of the Analysis Committee and the Program Committee were reported by the respective chairmen. All activities were approved.

Mr. Koshino, president of the BCOJ, reported information concerning the World Brewing Congress 2000.

The Analysis Committee chairman, Dr. Ono, reported on the preparation for the bookbinding of Methods of Analysis of BCOJ.

The activity of the ASBC-EBC-BCOJ international collaborative work was approved.

The 1995 budget was discussed and unanimously approved.

July 25,1995

It was reported that Mr. Tamaki (Sapporo Breweries) took over the role as the president of BCOJ from Mr. Koshino (Sapporo Breweries).

Mr. Tamaki submitted a report concerning his par