HOME  >  Newsletter  >  VOLUME 57, No.4 - 1997

ASBC Newsletter
VOLUME 57, NUMBER 4 - FALL 1997

President's Column
First Call for Papers
First Call for Nominations
1997-1998 Technical Subcommittees
Contributors to Eric Kneen Award
Editorial Policy
Local Section News
Industry News
Publications Committee Report
Highlights of the ASBC Board of Directors Meetings
No Change to ICE 1
ASBC Membership Changes

President's Column

"This is grain, which any fool can eat,
but for which the Lord intended
a more divine means of consumption.
Let us give praise to our maker and glory to his bounty by learning about … Beer!"

--Friar Tuck
in Robin Hood, Prince of Thieves

Speaking of learning about beer, I visited the Tara Hotel at Ferncroft Resort north of Boston last weekend and am really looking forward to having our annual meeting there next June. It's another great venue that, because of its size, pretty much ensures that we have the entire hotel, its meeting rooms, large living rooms, bars, cafes, restaurants, indoor and outdoor swimming pools, a Robert Trent Jones designed golf course, and even a softball field all to ourselves for the serious and social contemplation of beer.

In addition to enjoying the wonderful history of the Boston area, we are planning a few items of special interest to local microbrewers and anyone interested in the culinary art of pairing beer with food, and special events for first-time meeting attendees and student members. More details to follow, but mark your calendars and plan your budgets now for June 20-24, 1998, and consider "sharpening your technical saw" by presenting a paper or poster as requested in the first call for papers inside this issue of the Newsletter.

At the September Board of Directors meeting in St. Paul, we saw the galley proofs of the ASBC Laboratory Methods for Craft Brewers, which will be published very soon at a selling price of $60 and will fulfill a membership need that my predecessors on the board identified many years ago through the strategic plan. The board and staff also decided that we would heed the wise advice of the past-presidents and begin another strategic plan review session, including vision and mission statements, in the spring of 1998 in order to stay ahead of the needs of our 930+ members. We are also considering the establishment of an international board position to better reflect our growing international membership. Prior to this board meeting, the Technical Committee met and successfully kicked off another year of collaborative testing on the latest methods of interest to you. And again, thanks to all of you and your companies for participating in ASBC collaborative and committee work.

Remember how I mentioned in my first column that you would soon start to see new, electronic forms of "conferring, conversing, and otherwise hobnobbing with your fellow wizards"? Well, your board of directors wasted no time in allocating a budget and directing St. Paul staff to cooperate with the Hop Research Council, the Hop Growers Association, and the Washington Hop Commission in hosting a live electronic event concerning the most pressing quality problem in hops today, namely hop powdery mildew. This virtual symposium will allow hop researchers around the world to connect with each other and share the most recent information on solving this serious problem. Look for it on ASBCnet. Other potential topics for the Internet include DON in Barley and the continuation of the "Malt Specifications--What Do Brewers Need?" roundtable begun in Palm Springs and to be continued in the flesh in Boston. Since more and more of us are becoming electronically connected, please make sure that you have entered your e-mail address on the recent membership directory listing update form or e-mail St. Paul with this information so we can start including you on ASBC lists. You will also notice that we have recently password protected the membership directory on ASBCnet for members only and you should have received your secret code from St. Paul. If you haven't yet, give them a call. In fact, staff reported that they received a phone call from a non-member asking for the secret password for the ASBC membership directory, to which they humorously replied, "Well, we could tell you the secret password but then we'd have to kill you!" After a prolonged pause, the caller replied, "Well, okay, but it better be good!"

-Dave Thomas
President

First Call for Papers

The ASBC Program Committee has begun solicitation of papers and posters for the 64th Annual Meeting in Boston, MA. As expected, the Technical Program will continue to provide the latest scientific information and technologies. And once again, the venue for the meeting will be fabulous.

Preliminary plans call for sessions revolving around raw materials, fermentation, finishing, packaging, yeast technology, flavor stability and related issues, and some specialty lectures. Prospective papers in these areas as well as those that present new analytical protocols will be considered. Subject matter for both oral presentations and posters may be original research and development, describe advances or progress in brewing and/or packaging technology, show modifications to brewing techniques, analytical procedures, or applications, or be of technical review format.

ASBC abstract forms will be available in this issue of the Newsletter, or can be obtained from members of the Program Committee or the St. Paul office. We encourage use of this form. We are planning for about 30 oral presentations and as many posters as are accepted. Deadlines for the Boston meeting are: January 30, 1998, for submission of titles and February 28, 1998, for submission of abstract forms for oral and poster presentations.

The Committee welcomes all contributions for consideration. Please accept this invitation and extend it to your colleagues. Any questions or correspondence may be directed to: Dirk Bendiak, ASBC Program Committee Chairman, Molson Breweries, Molson Centre for Innovation, 33 Carlingview Drive, Etobicoke, Ontario, Canada, M9W 5E4; 416/679-7507; Fax 4l6/798-8391; e-mail: dsbendia@molson-com.

First Call for Nominations

The ASBC Nominating Committee has begun its assignment of providing qualified Society members to serve on the Board of Directors. Nominations for the offices of secretary, vice-president, and president-elect are required for voting at the 1998 annual meeting.

The term of office for secretary is two years, from the close of the 1998 annual meeting to the close of the WBC 2000. The term of office for vice-president is one year, beginning with the close of the 1998 annual meeting. However, because the vice-president is the principal candidate for president-elect and subsequently succeeds to the offices of president and past president, a commitment of four years is expected. Following the same progression, the commitment for president-elect is three years.

The selection of candidates for these offices is critical to the Society. The Nominating Committee needs your help to identify qualified members to fill these leadership positions. Please remember that all nominees must be active members of the Society, be willing to serve, and have the permission and support of their employer management. Nominees for elected offices will be published in the spring 1998 Newsletter.

Please direct nominations to any of the following members of the Nominating Committee:

Bruce R. Sebree, Chairman
ADM Malting Div.
4666 Faries Pkwy, Box 1470
Decatur, IL 62525
217/424-4067
Fax 217/424-4175

Richard L. Berndt
8048 Johnson Point Rd., NE
Olympia, WA 98516-9559
360/754-5009
Fax 360/754-5129

Rob McCaig
Molson Technical Services Centre
33 Carlingview Rd.
Etobicoke, ON, Canada M9W 5E4
416/679-7538
Fax 416/679-2342

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

1997-1998 Technical Subcommittees

The Technical Committee and subcommittee chairs met on September 4, 1997, in St. Paul, MN, to finalize details for this year's subcommittee work. There will be a total of 13 technical subcommittees and four check services. Of the technical subcommittees, two are new (having been recommended by the Subcommittee on the Coordination of New and Alternate Methods of Analysis), eight are in their second year or more, and three are standing committees. The standing committees are International Methods, Soluble Starch, and New and Alternate Methods of Analysis. The Check Services are Beer (managed by the St. Paul office), Hops (managed by Steve Kenny), Malt, and Barley (both managed by Paul Schwarz).

For the third year in a row, the Technical Committee/Subcommittee chair meeting was held at the ASBC Headquarters. Once again, this proved to be an excellent meeting location with all the necessary resources. Sincere appreciation is extended to the staff at the St. Paul office for their hospitality.

The subcommittee chairs did an excellent job in preparation for the fall meeting, resulting in productive discussions of each method. Special appreciation to each of the chairs for their hard work and dedication!

Your Technical Committee is composed of Greg Casey (chair), Dirk Bendiak, Mike Munar, Jim Murphey, Steve Nyarady, and Rena Crumplen (ex officio).

alpha-Amylase in Malt by AFA
This is the fifth year for this subcommittee to evaluate alpha-amylase in malt by automated flow analysis (AFA). Last year, the subcommittee was able to obtain acceptable repeatability coefficients for alpha-amylase by AFA but unacceptable reproducibility coefficients of variation were observed. The means for alpha-amylase by AFA compared favorably with the means of the standard reference method for samples of lower alpha-amylase values, but compared poorly with samples of higher alpha-amylase values. This year the collaborative will be similar, however, a calibration standard with a higher value will be used to address the inconsistencies observed with malts of higher alpha-amylase levels. Subcommittee chair is Gordon Laycock.

Gordon Laycock
Prairie Malt Limited
P.O. Box 1150
Biggar, Saskatchewan
Canada, S0K 0M0
306/948-3525
Fax 306/948-3969
pml@prairiemaltltd.com

Gordon received a B.Sc. degree in chemistry from the University of Saskatchewan. He worked for a brief time in the laboratory of a potash mine as a chemical analyst. He returned to university for one year of teacher training then taught chemistry and physics for 12 years. In 1979, Gordon joined Prairie Malt and worked in the laboratory as a chemical technologist and in 1989 he became laboratory manager. He presently holds the position of manager of quality assurance.

Subcommittee members: K. Andress, M. Browers, S. Chan, D. Christopher, T. Clark, M. Edney, P. B. Jones, R. Joy IV, M. Joyce, E. Kouhi-Lavendar, H. Kuester, P. Lewis, C. McLinn, M. Maurice, I. Meijering, S. Pang, G. Ruel, P. Schwarz, I. Shelton, R. Sieben, G. Smith, W. Swensen, J. Swims, and M. Munar (ex officio).

Beer Decarbonation by a Rotary Shaker Method
This is the first year for this subcommittee initiated based on a recommendation from the Subcommittee for the Coordination of New and Alternate Methods of Analysis. The group will evaluate the effectiveness of beer decarbonation by a rotary shaker method for use in routine beer analysis as a possible alternative method to Beer-1A. Subcommittee chair is John Alibrandi.

John Alibrandi
The Stroh Brewery Company
Quality Assurance Department
707 East Minnehaha
St. Paul, MN 55106
612/778-4239
Fax 612/778-3134
jalibran@spacestar.net

John received his B.Sc. degree in biological sciences from Hobart College in 1975. Since then he has spent his entire professional career in the brewing industry, first in brewing/packaging quality assurance with the Miller Brewing Company in Fulton, NY, for the 18 years of the brewery, followed by nearly two years with the Pabst Brewing Company in Milwaukee, WI, in the positions of assistant quality assurance manager and lastly corporate quality assurance manager. After Pabst, John joined the Stroh Brewery Company in 1996 where he is plant quality assurance manager. His professional affiliations include the ASBC, MBAA, ASQC, and IoB.

Subcommittee members: E. Austin, B. Boatright, M. Brennan, R. Burroughs, M. Cerwinka, J. Collier, M. Joyce, G. Kustelski, M. Nash, I. Orban, M. Venne, and G. Casey (ex officio).

CLEN Media for the Detection of Wild Yeast
This subcommittee is in its second year of evaluating CLEN medium for the detection of wild yeast in comparison to other media currently in Methods of Analysis. In its first year, 12 different yeast strains were compared for their ability to grow on CLEN medium as well as lysine agar, Lin's wild yeast agar, MYGP containing copper agar, and growth at 37°C. Judgments regarding the performance of CLEN medium could not be made, however, due to variable results among collaborators. In this year's testing it is hoped the provision of more precise instructions to prepare CLEN medium and saline wash control lager yeast will facilitate improved results, along with the provision of powdered media to all collaborators. Subcommittee chair is Cindy-Lou Dull.

Cindy-Lou Dull
Anheuser-Busch, Inc.
One Busch Place, 36-5
St. Louis, MO 63118-1582
314/577-3221
Fax 314/577-1055
cindy-lou.dull@anheuser-busch.com

Cindy Lou received a B.S. degree in dairy science from the University of Vermont in 1982 and an M.S. degree in food science from Cornell University in 1986. She began her career at Gene-Track Systems, Farmingham, MA, as part of the research team that developed the food industry's first rapid detection methods for Salmonella and Listeria in foods. She then worked for Cellmark Diagnostics in the area of forensic applications of DNA fingerprinting and at the University of Maryland in Baltimore in marine microbiology. Upon arrival in St. Louis, Cindy-Lou began work at Anheuser-Busch in Corporate R&D, where her efforts were directed at aseptic microbiology. As a microbiologist, her research interests center around yeast leakage and rapid detection methods for bacteria, yeasts, and toxins. She serves as team leader of a self-directed work team and is involved in various brewing chemistry-related efforts as well. Since joining the ASBC in 1994, she has served as a participant in various subcommittees and as a presenter.

Subcommittee members: F. Barbero, M. Barney, J. Barros, H. Beale, K. Binder, C. Curran, R. Dube, M. G. Gonzalez, H. Gonzalez, N. Hayashi (BCOJ), G. Huijberts (EBC), M. Land, K. Miyajima (BCOJ), G. Rodriguez, S. Sobczak, R. Sondag, A. Speers, A. Thompson (EBC), T. Tompkins, K. Vaughan, and D. Bendiak (ex officio).

Coordination of New and Alternate Methods of Analysis
This is a standing subcommittee whose function is to collect, from various sources, new and alternate methods of analysis that may be useful to the industries our Society serves. These methods are reviewed to establish their merit and usefulness, and a recommendation regarding collaborative testing made to the Technical Committee. The subcommittee is also charged with periodically reviewing existing methods for accuracy and usefulness. Subcommittee chair is Jean Miller.

Jean Miller
Coors Brewing Company
P.O. Box 4030/BC600
Golden, CO 80401-0030
303/277-5634
Fax 303/277-6834
jean.miller@coors.com

Jean is the manager of Process Research and Development at Coors Brewing Company in Golden, CO. She attended Nebraska Wesleyan and Colorado State Universities and received degrees in microbiology and medical technology with a minor in chemistry.

From 1982 to 1984, Jean was employed by the healthcare industry in clinical laboratories working as a staff medical technologist.

In 1984, Jean joined Coors Brewing Company. She has held several positions in the quality control area and, for the last seven years, has worked in various areas of R&D. Jean's main areas of interest are brewing microbiology, yeast physiology, yeast propagation, and fermentation process research. She is a 1994 graduate of the Siebel Institute of Technology's Diploma Course in Brewing Technology and is a member of the American Society of Microbiology, the Master Brewers Association of the Americas, and the American Homebrewer's Association.

Subcommittee members: D. Bendiak, H. Kuester, C. McLinn, J. Poschwatta, R. Smith, and G. Casey (ex officio).

Determination of Iso-alpha-Acids, alpha-Acids and beta-Acids in Hops and Isomerized Hop Extracts by HPLC
This is the first year for this subcommittee formed on a recommendation from the Subcommittee for the Coordination of New and Alternate Methods of Analysis. The group will evaluate the EBC Analytica 7.4.2. method for measuring iso-alpha-acids, alpha-acids, and beta-acids in hops and isomerized hop extracts. Subcommittee chair is Joan Raumschuh.

Joan Raumschuh
Anheuser-Busch, Inc.
One Busch Place, 36-5
St. Louis, MO 63118-1582
314/577-4947
Fax 314/577-1055
joan.raumschuh@anheuser-busch.com

Joan is a senior chemist in Brewing Technical Services at Anheuser-Busch. She graduated with a bachelor's degree in chemistry from the University of Missouri at St. Louis and was employed as a chemist at 7-Up. She joined Anheuser Busch in 1986 and is currently on the Brewing Investigative Services self-directed work team. Her duties include HPLC and GC analysis as well as sensory evaluations and flavor formulations work.

Subcommittee members: R. Ackermann, R. Burkhardt, C. Gant, B. Hamilton, J. Penarski, G. Perez, T. Pruneda, R. Smith, D. Thompson, M. Vincent, S. Wong, G. Woodward, and J. Murphey (ex officio).

DMSP in Malt by Headspace Gas Chromatography
This is the fifth year for this subcommittee, which is evaluating the use of headspace gas chromatography for the determination of dimethyl sulfide precursor (DMSP) in malt. Last year, the method produced acceptable repeatability coefficients of variation but unacceptable reproducibility coefficients of variation. In this year's testing, the subcommittee will once again be asked to complete analyses within two weeks of receipt of samples, but will also be issued special instructions concerning the handling and volatility of dimethyl sulfide in an effort to improve reproducibility results. Cheryl Bartnett is the chair for this subcommittee.

Cheryl Bartnett
Anheuser-Busch, Inc.
One Busch Place, 36-5
St. Louis, MO 63118
314/577-7274
Fax 314/577-1055
cheryl.bartnett@anheuser-busch.com

Cheryl graduated from St. Louis University with a B.A. degree in chemistry and a B.S. degree in biology. She has been employed as a chemist at Anheuser-Busch, Inc. since 1986. She started in the Research Pilot Brewery Laboratory and then moved to Analytical Services where she became the primary GC analyst. In 1994 she became coordinator of that group. She currently is on the Technical Support self-directed work team. Cheryl was the 1990-1991 ASBC subcommittee chair for "Ethanol in Low-Alcohol Beers by Enzymatic Method."

Subcommittee members: M. Benard (EBC), M. Cerwinka, R. Haag, G. Laycock, C. Loran, R. Lorenzana (IOB), N. Matyniak, B. Meyer, L. Nichols, S. Pang, J. Penarski (IOB), I. Shelton, L. Stenroos, N. Toubro (EBC), and M. Munar (ex officio).

Lower Boiling-Point Volatile Compounds in Beer by Headspace Gas Chromatography
This is the third year of existence for this subcommittee to investigate the BCOJ based method to measure propanol, isobutanol, isoamyl alcohol, ethyl acetate, isoamyl acetate, ethyl hexanoate and acetaldehyde. Last year acceptable repeatability coefficients of variation were found for all compounds, while acceptable reproducibility coefficient of variation were found for all volatiles except acetaldehyde and ethyl hexanoate. This year the study will be repeated with an increased number of collaborators along with method modifications (e.g., precautions to exclude acetaldehyde impurities in ethanol and water used for calibration standards; use of gastight syringes rigorously free of scratches/ scores on the plunger seal and rejection of chromatograms exhibiting more than negligible tailing) to determine if reproducibility can be improved for acetaldehyde and ethyl hexanoate. Subcommittee chair is Mick McGarrity.

Mick McGarrity
Labatt Breweries of Canada, Ltd.
150 Simcoe Street
London, ON, Canada N6A 4M3
519/667-7343
Fax 519/667-7350
michael.mcgarrity@labatt.com

Mick received his Ph.D. degree in physical organic chemistry from the University of Western Ontario in London in 1985, after which he researched applied biotechnology at the Defense and Civil Institute of Environmental Medicine in Toronto as an NSERC post-doctoral fellow. In 1986 he joined the Research Department at the Labatt Brewing Co. Ltd. in London, Ontario, as a research scientist, progressing to the position of section manager from 1988 to 1994. From 1994 to present he has held the position of principal scientist at Labatt's.

Subcommittee members: S. Bauman, R. Bogenrief, P. Bredenkamp, J. P. Dufour, B. Eckhardt, C. Garcia, L. Hurst, J. Lee, A. Lyness (IoB), R. Maruyama, M. Munar, J. Penarski (IoB), G. Perez, S. Sakuma (BCOJ), M. Shamaila, J. Sobczak, M. Venne, and J. Murphey (ex officio).

Protein and Moisture in Whole-Grain Barley by NIR
Whole-grain NIR analysis is a commonly used method for the determination of barley protein and moisture. Although Methods of Analysis contains a method for the NIR determination of barley protein using ground samples, this subcommittee, in its third year, is evaluating the use of whole-grain NIR for the determination of both protein and moisture in barley. In its first year, the NIR prediction for barley protein gave acceptable statistical results; however, the NIR prediction for barley moisture demonstrated a consistent bias that was statistically higher than the standard method. The second year collaborative was canceled due to change in government policies preventing the shipment of samples between Canada and the United States. This year, collaborators will be asked to supply samples of barley, representative of their growing region and varieties, to the chair. These will be sub-sampled and sent to collaborators. Because these samples will represent a range in barley protein and moisture, the impact of individual barley samples on results should be reduced. Subcommittee chair is Jenette Poschwatta.

Jenette Poschwatta
Canada Malting Co., Ltd.
3316 Bonnybrook Rd., S.E.
Calgary, AB, Canada, T2G 4M9
403/571-7000
Fax 403/571-7077
75671.3542@compuserv.com

Jenette received B.S. and M.S. degrees in microbiology from Idaho State University in Pocatello, ID. She joined Kraft Foods, Inc. in 1984 where she held various positions in quality control both in Idaho and Illinois for the next five years.

Jenette began her career in the malting industry in 1990 when she joined Great Western Malting in Vancouver, WA, as the corporate quality control manager, where she was responsible for the operations of the three laboratories within Great Western. In 1991, Jenette assumed responsibilities for R&D at Great Western. Jenette transferred to Canada Malting Technical Center in Calgary, Alberta, in 1994 as Technical Services manager with responsibility for the management of the analytical services laboratories. She is currently customer technical services manager for ConAgra Malt (Americas) with responsibility for technical services for customers supplied by Canada Malting and Great Western Malting.

Subcommittee members: S. Chan, D. Christopher, M. Edney, R. Fasset, E. Kouhi-Lavendar, D. Habernicht, R. Joy, M. Joyce, S. Kay, G. Laycock, M. Maurice, I. Meijering, R. Siebel, W. Swenson, and M. Munar (ex officio).

Selective Measurement of Acetohydroxy Acid Precursors of Vicinal Diketones
This is the second year for this subcommittee formed to evaluate an alternative method for vicinal diketone precursor conversion, based on the selective measurement of acetohydroxy acid precursors using aniline hydrochloride. In its first year, unacceptable repeatability and reproducibility coefficients of variations for acetohydroxy acid precursors in beer were found. This year the collaborative will be repeated using a larger number of collaborators and sample pairs which have been spiked with acetohydroxy acid precursors. Subcommittee chair is Cynthia McLinn.

Cynthia McLinn
Miller Brewing Company
3939 W. Highland Blvd.
Milwaukee, WI 53201-0482
414/931-2864
Fax 414/931-4873
mclinn.cynthia@mbco.com

Cindy is a senior analytical chemist at Miller Brewing where she has been employed since 1981. She received a B.S. degree in chemistry from the State University of New York at Albany and will be completing an M.S. in engineering management from the Milwaukee School of Engineering in the near future. Prior to joining Miller, Cindy was a chemist with the Bureau of Alcohol, Tobacco and Firearms at the Cincinnati field laboratory. Cindy began her career at Miller in the special projects group and later transferred to methods development. She is currently in the analytical services group and is the coordinator of the raw materials laboratory. Her professional affiliations include the ACS and ASBC. Cindy has served as Local Section 4 secretary and is currently program chair for the section.

Subcommittee members: C. Almen, D. Bendiak, K. DeVries, C. Eckermann, Y. Fukuoka (BCOJ), C. Garcia-Fuentes, S. Home (IoB), S. Lawson (IoB), N. Matyniak, I. Orban, J. Penarski, and S. Nyarady (ex officio).

SMMP Media for the Selective Isolation of Megasphaera and Pectinatus
This is the second year for this subcommittee assembled to test a new media, SMMP, for the detection and isolation of the bacteria Megasphaera and Pectinatus. In its first year, pure cultures and mixtures with beer spoiling and non-beer spoiling organisms, were sent to collaborators for inoculation into the SMMP media. However problems associated with poor viability of the Megasphaera and/or Pectinatus test cultures precluded obtaining meaningful results. Subsequently this year's collaborative will be conducted including measures to assess and confirm culture viability prior to distribution to collaborators along with the inclusion of test samples devoid of potentially competing microorganisms. Subcommittee chair is Alan Foster.

Alan Foster
Coors Brewing Company
P.O. Box 4030/BC600
Golden, CO 80401-0030
303/277-3412
Fax 303/277-6834
alan.foster@coors.com

Alan Foster received his B.S. degree from Colorado State University in 1971. He joined Coors in 1978 and worked in quality control until 1994. He then moved into his current position with the process R&D group to do malting research and continues to work with microbiology and methods applications. Alan served as subcommittee chair for the subcommittee on Total Nitrogen in Beer and Wort by Combustion and the subcommittee on Total Nitrogen in Brewing Grains by Combustion.

Subcommittee members: L. Anderson, M. Barney, C-L Dull, G. Gonzalez, H. Gonzalez, A. Hikara, G. Huijberts, T. Karr, M. Kawasaki (BCOJ), M. Land, J. Sobczak, A. Thompson (EBC), T. Tompkins, P. Van Der Aar (EBC), H. Yamauchi, and D. Bendiak (ex officio).

Soluble Starch
The Soluble Starch subcommittee is a standing subcommittee whose goal is to coordinate a testing program for soluble starch that will ensure a consistent supply of quality soluble starch for the Society. To further this goal, the subcommittee monitors process methodology utilized in the production of the starch, investigates improved methods for starch quality testing, and evaluates potential new suppliers of starch. This year's subcommittee is charged with the evaluation of new lots of starch to select one to be ready for availability upon the depletion of Lot #23119. The subcommittee chair is Debra Habernicht.

Debra Habernicht
Montana State University
Leon Johnson Hall/Dept. PSES
Bozeman, MT 59717
406/994-6682
Fax 406/994-3933
debrah@msu.oscs.montana.edu

Debra received her B.S. degree in biology in 1990 from Idaho State University, Pocatello, and joined Corporate Quality Control at Great Western Malting Co. shortly thereafter. After working two years as a laboratory technician, she advanced into R&D. As research specialist, her responsibilities included methods development, near-infrared calibration development for barley and malt quality, performance of non-routine quality control analysis, and pilot malting projects. In 1994, she began pursuing a graduate degree under the leadership of Dr. Tom Blake, the 2-row malting barley breeder at Montana State University. She is a member of ASBC, MBAA and AACC.

Subcommittee members: J. Alibrand, E. Austin, S. Chan, D. Christopher, T. Clark, B. Johannes, M. Joyce, H. Kuester, M. Maurice, M. Ono (BCOJ), P. Schwarz, R. Sieben, G. Smith, W. Swenson, and S. Nyarady (ex officio).

Sulfur Dioxide in Beer By Headspace Gas Chromatography
This is the second year of existence for this subcommittee established to evaluate a GC method for measuring a wide range of sulfur dioxide in beers using an external calibration. In its first year, unacceptable repeatability and reproducibility coefficients of variation of SO(2) in beer were found. This year the collaborative will be repeated using a larger number of participating laboratories, as well as a different method presented at the 1997 EBC meeting offering advantages of improved sensitivity and simplicity. Subcommittee chair is Lauren Stenroos.

Lauren Stenroos
The Stroh Brewery Company
100 River Place
Detroit, MI 48207
313/446-2626
Fax 313/446-2526
Lstenroos@compuserve.com

Lauren received a B.S. degree in chemistry and an M.S. degree in biochemistry from the University of Minnesota. He spent the next four years at the Minneapolis Veterans Administration in the Department of Cancer Research, where he studied the effects of magnesium on liver transketolase. In 1969, he joined the Stroh Brewery Company as a research associate specializing in flavor research. He currently is the manager of research and development with responsibility for both research and the pilot brewery. He has published several papers on the various aspects of brewing research with emphasis on beer flavor. He has been an ASBC member since 1973 and has also served as chair of various subcommittees. He currently holds membership in ASBC, ACS, and MBAA.

Subcommittee members: C. Bartnett, R. Bogenrief, P. Bredenkamp, T. Clark, C. Garcia, G. Laycock, S. Lisbjerg, C. Loran, N. Matyniak, J. Sobczak, and S. Nyarady (ex officio).

Contributors to Eric Kneen Award

The Eric Kneen Memorial Award was established in 1987 as a tribute to Dr. Eric Kneen's guidance and contributions to the maturation of the Society. Contributors to the award as of October 15, 1997, are:

Individual
Charles W. Baker
Hans W. Baker
Vincent S. Bavisotto
Kurt Becker
John B. Bockelmann
Peter C. Buscemi
Alfred P. Busch
Roger A. Carroll
Anthony J. Cutaia
Philip E. Dakin
Carroll A. Dayharsh
Allan D. Dickson
G. Calvin Dyson
Peter Gales
Harold H. Geller
H. Stephen Gress
John H. Grigsby
Myron Hammond
Thomas Hartzell
Alfred Haunold
W. M. Ingledew
Phillip D. Israel
Bruce B. Johannes
Donald J. Leger
Sam T. Likens
Michael A. Madson
Lydia Marinelli
Gerard W. McNeil
Morten C. Meilgaard
W. O. S. Meredith
Manfred Moll
Margaret Morrison
Nona Mundy
James Munroe
George D. Nelson, Jr.
Miyoko Ono
John R. Piening
Edwin Raabe
Susan M. Rasmussen
Arthur J. Rehberger
Herman K. Rosenbusch
Inge Russell
Leonard T. Saletan
Shirley M. Shircel
Ron Siebel
Karl J. Siebert
Robert I. Tenney
Dwight B. West
Thaddeus J. Wisk

Corporate
American Society of Brewing Chemists
Anheuser-Busch, Inc.
ASBC Milwaukee-Chicago Local Section 4
ASBC North Central Local Section 3
ASBC Northwest Local Section 7
ASBC St. Louis Local Section 2
Bass Public Ltd. Co.

• S. W. Molzahn

Bio-Technical Resources, Inc.
Canada Malting Co. Ltd.
Carling O'Keefe Breweries Ontario Ltd.
Cerveceria Cuauhtemoc, S.A. de C.V.

• Arnulfo M. Canales

Fleischmann-Kurth Malting Co.
Great Western Malting Co.
Heileman Old Style Foundation
Incell Corp.
Ingman Laboratories, Inc.
Kalsec Inc.
Kirin Brewery Co., Ltd.
Kirin Brewery Co., Ltd.

• Y. Yamamoto
• Y. Horie
• E. Kokubo
• T. Arima
• T. Inoue
• A. Hujioka

Labatt Brewing Co., Ltd.
Miller Brewing Co.
Minnesota Malting Co.
Molson Ontario Breweries Ltd.
Pfizer Inc.
Rahr Malting Co.
Schreier Malting Co.
The Stroh Brewery Co.
Wahl-Henius Institute, Inc.

Memorials
Eugene H. Heger

Journal of the American Society of Brewing Chemists
Editorial Policy

The Journal of the American Society of Brewing Chemists considers for publication papers and posters presented at the ASBC Annual Meeting as well as unsolicited manuscripts from the brewing and malting industry and related laboratories around the world. All submissions for publication must be in English. Author membership in the Society is encouraged but not mandatory.

Material may be presented as a formally organized research article, as a review (usually by an expert), as a research note, or as a communication to the editor. A note is a brief report of new knowledge and is limited in scope; an abstract is not required. A communication to the editor is a brief preliminary report of new, unexpected findings that the author plans to publish later in complete detail; the author assumes full responsibility for content of the communication. Speedy publication is assured; communications to the editor are not subject to peer review but are handled by the Editor-in-Chief. Modification may be requested. Notes and communications to the editor must conform to the criteria in "Instructions to Authors." Neither requires the formal organization of a research article, but a note is a complete disclosure and thus must be presented in a form that facilitates abstracting and indexing. Notes are subject to peer review.

Each research manuscript, note, and review article is submitted to two reviewers for assessment. Other authorities are consulted as necessary to confirm the scientific merit of any part or all of the manuscript, with due consideration for prepublication confidentiality. Papers not accepted are released to the author(s).

Subject matter is not a criterion for judging the merit of an article for publication in the Journal, but the author must establish relevancy. The article should present significant new information. The author should display an awareness of, and relate findings to, previously published information on the same subject.

Each reviewer makes a specific recommendation for the manuscript, based on the aspects listed below that apply and following procedures outlined in the "Guide for Editors and Reviewers."

• Importance of the scientific question or subject
• Originality of the work
• Appropriateness of the work
• Adequacy of experimental techniques
• Soundness of conclusions and interpretation
• Relevance of discussion
• Organization of the article (and the abstract)

Each reviewer is asked to examine the manuscript within three weeks of receipt and to prepare an unsigned report not identifiable by institution. After review, manuscripts are edited for grammar and format. Changes may be made to achieve uniformity in style, clarity of presentation, and preciseness and conciseness of statements.

Acceptance for publication in the Journal is based on the assumption that the paper has not been and will not be published elsewhere. The author may withdraw the paper before acceptance for publication by applying to the Editor-in-Chief, who may also release the paper for failure to meet Society standards or for publication in a more suitable periodical.

The Society is not in a position to rewrite manuscripts or redraw illustrations, regardless of scientific merit. The reviewers may request the author to make minor revisions; manuscripts requiring extensive revision are usually returned to the author for rewriting, or they are rejected.

In accordance with the provisions of the U.S. copyright law, the Society obtains the copyright from the author before publication. Transfer forms are sent to the author for signature before the manuscript is set. The Society does not give permission to use part or all of an article without first obtaining the author's permission.

Complete reference information must be given when previously published material is quoted or reproduced. The author is responsible for obtaining permission to reproduce illustrations; such reproduction is discouraged, however, and should be considered only when original illustrations are not readily available. This will normally be a problem only with review articles.

Instructions to Authors

1. Four complete sets of the manuscript, including tables, charts, and illustrations, must be submitted to the ASBC Editorial Office, 3340 Pilot Knob Road, St. Paul, MN, 55121-2097 USA, or to the Editor-in-Chief. For papers given at the Annual Meeting, submissions should take place before the Annual Meeting, at the time of oral presentation, or not later than 30 days after the Annual Meeting, unless other arrangements are made with the Editor-in-Chief. Other manuscripts may be submitted at any time.

On the first page, immediately below the title, give authors' names and affiliations. Provide a complete mailing address, telephone number, and facsimile or telex number (if applicable) for the corresponding author.

2. Preparation for original submission. One of the four sets of the manuscript submitted must be an original copy, typed in upper- and lowercase letters and double-spaced, including abstract, subheads, literature citations, and figure legends, on 8½ × 11 in. bond paper. Lines must be numbered. Material that does not conform will be returned to the author. The three copies must be clear photocopies; carbon copies are not accepted. Originals will be kept on file; copies will be used by reviewers.

Preparation for final submission. After a manuscript has been reviewed and revised, prepare the final version as above except omit the line numbers.

If the article was prepared on PC or 1.4 MB Apple/Macintosh diskette, submit the final manuscript in letter-quality print, together with a diskette containing the corresponding final file including text, figure captions, and tables. The diskette may be either 3½-inch or 5¼-inch and will be returned with author proofs. The diskette file containing the article MUST be saved as a Microsoft Word (preferred), a WordPerfect document, or in the Rich Text format (.rtf). Articles that cannot be saved as Microsoft Word, or WordPerfect documents, or in the Rich Text format can be submitted in the ASCII format. Please include a version of the file saved in your native word processing application as well as in the ASCII format. Your software manual should have instructions for saving documents as ASCII files (sometimes called DOS files or printer files). Label the diskette with the document's complete file name, including any extension. Also indicate the format as either IBM or Apple/Macintosh and as Microsoft Word, WordPerfect, .rtf, or ASCII. No other preparation is needed.

Manuscripts not prepared on a personal computer need not be accompanied by a diskette. The final manuscript should be submitted as an original-generation typescript (not photocopy) on white paper.

3. The text should be organized into the following sections: a one-paragraph abstract of up to 200 words (not to be confused with the abstract sent to the Program Committee Chairman if the paper was presented at an ASBC Annual Meeting); an introductory section; and sections titled Experimental, Results, and Discussion (Results and Discussion may be combined). An acknowledgment is optional. The abstract should state the objective of the paper, the experimental method used, the essential results, and the conclusions. A list of no more than six keywords in alphabetical order and a running title (for purposes of abstracting and indexing) should accompany the abstract. The introductory section should include the nature of the investigation and pertinent literature citations and be as brief as possible. The experimental section should describe materials, methods, and equipment in sufficient detail to permit duplication of the research; unnecessary details, e.g., equipment common to a laboratory (like pH meters), should be avoided. The results should be presented in an organized and logical sequence. The discussion should contain an assessment of results, comparison with other work, and conclusions regarding significance of the results. Clarity and conciseness are essential. Sentences should be short and direct; jargon and unfamiliar terms should be avoided.

4. Prepare line drawing and photographs to fit within the printed area of a page. Page width is 88 mm for one column and 183 mm for two columns; maximum height is 242 mm, including the caption. If possible, make illustrations fit the area without reduction in size. A 1:1 reproduction is desired to maintain maximum detail in printing and to save time, labor, and production costs. On figures for same-size reproduction, numbers and lettering (in upper and lowercase) should be in a 10-point (about 1/8 in., or 3 mm) sans serif type; figure designations (1, 2, 3, and A, B, C, etc.) should be in 18-point type (about ¼ in., or 6 mm). Such lettering is available in art supply stores. Inked, handwritten, or typed labels or other poor quality labeling is not acceptable. The Council of Biology Editors' "CBE Style Manual" (Council of Biology Editors, Inc., Bethesda, MD 20814) provides helpful instructions for determining sizes of reproduced illustrations.

Each illustration must be labeled with the figure number, author's name, and "ASBC Journal." Captions should describe the contents so that each illustration is understandable when considered apart from the text. Cite all figures in numeric order in the manuscript.

Prints should be clear and of high quality. Poor alignments, blurred lines, or out-of-focus letters and symbols are not acceptable.

Photographs. Submit one set of original (first-generation) prints for printing and three sets of prints for review. Limit the number of figures to the minimum that can explain the results. Mount original photographs on stiff backing. Prints should be cropped at right angles to show only essential details, with scale bars inserted where necessary to indicate magnification. Dry-transfer numbers, letters, and symbols (black-on-white preferred) should be used to give clear, crisp images. Be sure these are securely in place to prevent numbers and letters from detaching.

For composites, match photographs for similarity of contrast, background density, and subject content. Do not combine photographs with line drawings. Photographs in a composite should be mounted on hard cardboard, with the edges in contact; space between photographs will be inserted in printing.

Color illustrations may be used, but the cost of color reproduction must be paid by the authors. A cost quotation will be provided, and the author or an institutional officer must formally indicate acceptance of the quoted rate before the illustration will be processed.

Line drawings. Generate line drawings on a computer or have them prepared by a competent graphic artist. Use white paper, tracing linen, or blue-lined graph paper. Submit originals and three copies.

Affix index marks to ordinates and abscissas. Use the horizontal axis for the independent variable. Draw curves heaviest and axes lighter. Avoid excessively bold lettering, numbers, and lines for coordinate axes and curves. Show experimental points. Make letters and numbers 1/8 to 1/4 in. (3-6 mm) high or plan them to be that height after reduction. Omit titles from the face of drawings, and do not extend explanatory wording beyond the width of the graph. Terms and abbreviations on figures must be consistent with usage required in the text.

If line drawings or graphs are to be published as a composite figure, the parts of the composite should be mounted on cardboard in the appropriate positions.

5. Tables should be kept small. Each table should be typed on a separate sheet. Columns of like material should read down, not across. Data that are not essential or show no significant variations should be omitted; a statement in the text may be substituted for columns with only a few data. Side headings should be kept short and abbreviations used, if necessary; unorthodox abbreviations must be explained in footnotes. Tables are designated with Roman numbers and must be cited in numerical sequence in the text.

6. Abbreviations should, with minor exceptions, conform to ACS standards. (An excellent reference work is "The ACS Style Guide," American Chemical Society, 1155 16th St. NW, Washington, DC 20036.) Measurements are expressed in standard metric units. Nano and pico terminology is used, e.g., nanometer instead of millimicron. Absorbance is used instead of optical density. Parts per million and parts per billion are, with few exceptions, expressed more definitively on a w/v, v/v, v/w, or w/w basis, e.g., mg/L, µg/L, mg/kg, and µg/kg. Some frequently used abbreviations are:

A = absorbance
cm = centimeter
cm(^3) = cubic centimeter
m(^3) = cubic meter
°C = degrees Celsius
g = gram
hl = hectoliter
hr = hour
i.d. = inside diameter
kg = kilogram
L = liter
m = meter
µg = microgram
µl = microliter
µm = micrometer (micron)
mg = milligram
ml = milliliter
mm = millimeter
min = minute
M = molar
mol = mole
nm = nanometer
N = normal
o.d. = outside diameter
% = percent (designate w/v or v/v)
sec = second
cm(^2) = square centimeter
m(^2) = square meter

The same abbreviation applies to both singular and plural, e.g., L for liter or liters. A sentence should not be started with an abbreviation. If an abbreviation is likely to cause confusion, the word should be used instead. Nonstandard abbreviations should be introduced only if they are to be used three or more times and should be spelled out at the first point of usage. The ASBC Editorial Board is currently working on an expanded list of abbreviations.

7. Literature citations are listed at the end of the article in alphabetical order and numbered consecutively. All citations must be mentioned in the text, with the number(s) enclosed in parentheses. A reference to a journal includes author (last name first, then initials), article title, journal, volume, colon, page range, and year; for journals that begin every issue with page one, the issue number in parentheses follows the volume number. A reference to an article in a book includes author, article title, book title, edition (if applicable), editor's name (if applicable), publisher, city, state, volume (if applicable), page range, and year. Reference to a book includes author, title, publisher, place, page range, and year. Unpublished material, e.g., work in progress or personal communication, should be cited parenthetically in the text and not be listed as a literature citation. "In press" citations should be avoided but if considered necessary should include the total citation and evidence that the paper has been accepted by the journal indicated; copy of the paper also should be provided, if possible, for use in the review process.

Examples of citations for Society publications are:

a) Methods of Analysis (List all methods used under one reference.)

American Society of Brewing Chemists. Methods of Analysis, 7th ed. Beer 10A Spectrophotometric color method, 14 Ash; Yeast 3A Methylene blue dead yeast cell stain. The Society, St. Paul, MN, 1976.

b) Subcommittee Reports

American Society of Brewing Chemists. Report of Subcommittee on Statistical Analysis. Journal 45:106-109, 1976.

c) Journal Citations

ASBC through 1975

Murphy, D. T., and Saletan, L. T. Growth characteristics of brewery microorganisms in a modified nutrient medium. Proc. Am. Soc. Brew. Chem. 1966, pp. 58-63.

Pollock, J. R. A., and Weir, M. J. Adjunct fermentations and volatile substances formed during the fermentation of individual sugars. Proc. Am. Soc. Brew. Chem. 34:70-75, 1975.

ASBC since 1975

Nickerson, G. B., Williams, P. A., and Haunold, A. Composition of male hop oil. J. Am. Soc. Brew. Chem. 46:14-17, 1988.

Other examples

Casey, G. P., and Ingledew, W. M. The use and understanding of media used in brewing bacteriology. II. Selective media for the isolation of lactic acid bacteria. Brew. Dig. 56(3):38-40, 42-45, 1981.

Blockmans, C., Meersche, J., Masschelein, C. A., and Devreux, A. Photodegradation and formation of carbonyl- and sulphur compounds in beer. Proc. Congr. Eur. Brew. Conv. 18:343-357, 1981.

d) Chapters in Books

Rose, A. H., and Beaven, M. J. End product tolerance and ethanol. In Trends in the Biology of Fermentation for Fuels and Chemicals. A. Hollander, Ed. Plenum Press, London. Vol. 18, pp. 513-531, 1981.

8. Trade or commercial names of materials of formulations used by or sold to the industry are permitted only if the product cannot be properly identified in other terms.

9. Reprints of published papers may be purchased by the author; the minimum order is 100. A reprint order form will be provided and must be returned with the proof.

10. Color printing is available on request, with the cost assessed to the author.

Technical Committee and Subcommittee Reports
Subcommittee reports must be submitted to the Chair of the Technical Committee no later than two weeks after the spring meeting of the Technical Committee. To be of maximum value to Society members, the reports are processed and published in the Journal as rapidly as possible.

The report of the Technical Committee is a summary of the activities of the Committee and its subcommittees and does not require a foreword or appendix. The form for subcommittee reports is: members' names, keywords, conclusions, recommendations, procedure(s), results and discussion, literature cited and/or references, and, if appropriate, appendix(es).

A copyright notice must appear in a footnote at the bottom of the first page.

Local Section News

Local Section 2--St. Louis
A successful summer outing was held at St. Andrews golf course in St. Charles, MO, on July 13, 1997. By scheduling the event in July, it was all but a foregone conclusion that the competition would heat up as the day wore on. Prizes for closest to the pin, longest drive, longest putt, and attendance were distributed to the 20 participants.

Our first meeting of the 1997-1998 calendar year was held on September 25, 1997, in the carriage house of the Morgan St. Brewery in St. Louis. Guest speaker attorney Randall Parker discussed the "anatomy of a wrongful death suit."

Final preparations are underway for this year's Christmas Party to be held at Schneithorst's Restaurant on December 6. Mark your calendars as this promises to be a winner!

Local section 2 wishes you and your family the happiest of holidays!

-Judy Logsdon

Local Section 4--Milwaukee/Chicago
Local Section 4 held a joint meeting with the District Milwaukee MBAA at Rock Bottom Brewery on Sept. 11, 1997, Attendees were welcomed with a varied selection of fine beers and appetizers. At the conclusion of the MBAA business meeting, Local Section 4 Program Chair Mary-Jane Maurice called the meeting to order. Frank Tanzer read the minutes from the April 24, 1997, meeting, which were accepted as read. Treasurer Thomas Volke presented the financial report. The treasury balance was $1431.20 as of 9/11/97; this was accepted as read. Mary-Jane Maurice called for a discussion of any old business. Being none, she introduced ASBC National Past-President Bruce Sebree, who reminded the membership of the need for technical presentations at our national ASBC meeting scheduled for June 1998.

Since there was no further business to be discussed, the meeting was adjourned. Maurice introduced Scott Helstad, guest speaker, of Cargill Corn Milling who gave a very informative presentation on the production and uses of a variety of products derived from corn. The evening ended with a delicious dinner and casual conversation.

-Frank Tanzer

Local Section 7--Northwest
The summer meeting was held in Lake Oswego, OR, at Saxer Brewing Co.

The business meeting was called to order at 12:30 by President John Cuti. There were 10 members present. Old business: The minutes of the spring 1997 meeting was read by secretary Bob Smith. Next Kathy Nelson read the Treasurer's report.

New business: The spring meeting has already been planned for the Sun River Resort in Oregon on May 15-17, 1998. This joint ASBC/MBAA meeting will be sponsored by local ASBC.

Jim Murphey reported on local section meeting at the national ASBC meeting. Local sections should try to recruit from the craft brewers. In this regard, Dan Christopher sent letters to craft brewers to increase membership.

David Hysert told us that a national student section has been formed. Also, anyone from the student section can come to a local section.

The meeting was adjourned at about 1:30. Afterwards Tony Gomes, Brewmaster of Saxer Brewing Co., gave us a tour of the brewery.

From July 25 to 27, local members volunteered to be at the local section ASBC booth at the Oregon Beer Festival in Portland, OR. Demonstrations were given and local membership forms given to interested craft brewers.

-Bob Smith

Local Section 8--Wild West
The sixth meeting of ASBC Local Section 8 was held at Anheuser Busch brewery, Ft. Collins, CO, on September 25, 1997. Twenty-six attendees gathered and enjoyed a buffet dinner and a variety of fresh Anheuser Busch brews. Socializing commenced around 5:30 and rolled on through dinner. A preview draft of the ASBC Laboratory Methods for Craft Brewers was available for review, as were ASBC technical subcommittee reports, poster presentation handouts, and vendor literature from this year's National ASBC conference held in June.

Local Chair Mike Joyce introduced the evening's speaker, Kevin Gertig. Kevin is currently water production manager for the city of Ft. Collins and has over 22 years experience in water quality and treatment. His presentation, "Water and Brewing--A a Brief Review," was followed by a roundtable discussion with Kevin and Phil Berstein of New Belgium Brewing Company, Ft. Collins.

After the discussion, Mike thanked the speakers and all the attendees for their active participation. Mike then read the minutes from our last section meeting held Rockies Brewing Company, Boulder, CO, on May 12, 1997.

Minutes were approved as read, and the meeting concluded with door prizes.

-Erik Pilmanis

Industry News

Hop Powdery Mildew in the Yakima Valley

Powdery mildew, caused by the organism Sphaerotheca humuli, is the oldest of the fungal diseases of hops, preceding the appearance of verticillium wilt and downy mildew by several hundred years. It was first noted in England nearly 300 years ago and is now found in most of the European hop-growing areas.

Around the turn of the century, the disease appeared in the eastern hop-growing regions of the United States. In the early 1980s, the fungus was discovered at the Oregon State hop research facilities and was immediately eradicated. In 1996, it was found in a greenhouse at the Washington State hop research facilities, where it was detected again in early 1997.

Crop 1997 marks the first recorded incidence of this disease in the hop fields of the western U.S. To date, the powdery mildew outbreak has been limited to the Yakima Valley. Neither the Oregon nor the Idaho growing area has reported any disease incidence. Strict quarantine and sanitary measures are being observed to prevent spread of the disease into these other two states.

The disease has resulted in the destruction of approximately 1,500 acres of hop yards before harvest and in the emergency or premature harvesting of another 2,000 to 3,000 acres. As a consequence, yields and alpha-acid contents as well as visual appearance have suffered. The latest crop projection places the Washington crop approximately 7 million pounds and close to 300 tons of a acid lower than originally anticipated.

Growers who have cut down yards before harvest have typically burned the infected vine materials in the field. In addition, many growers are composting harvested vine material from infected yards and will chemically control the growth of the fungus on the remaining live portion of plants in the fields throughout fall. All of these practices aim to reduce continued spore flight and subsequent re-infection as well as prevent the formation of overwintering spores. Until now, no overwintering spores have been detected.

The industry through its commissions and associations has focused much effort on putting in place a viable powdery mildew protection program for crop 1998. At present, the fungicides Rubigan, Folicur and Rally as well as a number of "soft" chemicals are being considered. Additional residue studies have been conducted on Procur, Folpet, Tilt, and two experimental fungicides, A5504 and BAS 490F, both of which are said to also be effective against downy mildew.

Although scientifically controlled varietal sensitivity tests to powdery mildew will be conducted by the Washington State Research Station in the fall, preliminary visual observations rank varieties in the following order, ranging from least to most sensitive: Nugget, Cascade, Mt. Hood, Columbus, Tomahawk, Zeus, Fuggle, Tettnang, Perle, Hallertau, Golding, Olympic, Brewer's Gold, Cluster, Chinook, Willamette, Liberty, Eroica, Galena, Chelan, Tillicum, and Symphony.

For more information, contact Dr. Robert Klein at Washington State University, 509/786-9254.

Compiled from John I. Haas August 1997 and September 1997 brochures.

EBC Congress Includes Poster Debate

This was the fourth time that a debate concerning posters on a specific topic was held during an EBC Congress. This year, the theme "Beer Flavor Stability" containing five posters was selected. As on previous occasions, the presenters were invited to answer three questions within five minutes. The questions were: 1) What is the primary discovery?, 2) How important is this in relation to beer flavor stability?, and 3) How far is the work from implementation and use?

The debate was chaired by Kenneth Erdal (Carlsberg, Denmark) and Dr. Patrick Boivin (IFBM, France). About 90 delegates attended the debate. Three posters dealt with analytical methods, one with raw materials, and one with wort production.

The debate was opened by Dr. Guido Aerts (Belgium) presenting a poster on "Relation between lipoxygenase extraction during brewing, reducing capacity of the wort and the organoleptic stability of beer." The primary discovery was that LOX I activity in malt correlates with the trans-2-nonenal potential in wort. Trans-2-nonenal is considered an important compound in stale flavor and by knowing the LOX I activity in malt the brewmaster might predict the flavor stability of beer. More research is needed on the extractability of LOX during mashing and on the redox potential of malt and on their relation to flavor stability of beer. The first question was asked by a maltster. He wanted to know how LOX activity can be decreased in malting. There was no clear answer. The enzyme is synthesized during germination, but the effects of barley variety and process parameters are not known. Several brewers were interested in the extractability and occurrence of LOX in mashing compared with the analysis conditions. The presenter explained that LOX is a membrane-bound hydrophobic protein and in the analysis method optimized extraction conditions, different from practical brewing are used. LOX is activated by oxygen and inactivated by carbon dioxide. Decreased activity can also be reached by lowering pH in mashing. Insoluble enzyme is not active.

Dr. Clemens Forster (Technische Universität München, Germany) presented his poster on "Investigations about flavor and flavor stability of dark beers brewed with different kinds of special malts." The primary discovery was the importance of Strecker aldehydes on sweet malty flavor in beer. These compounds cause stale flavors in pale beers but are considered positive in dark beers in which they also mask other oxidized flavors. The changes occurring during storage of dark malt have a great influence on beer flavor. Two months storage resulted in darker color and more palatable taste in beer. Noticeable improvements in flavor stability were received when using 50% of dark malt in a raw material mixture. A question was asked on the specific withering scheme used during kilning. Dr. Forster explained the kilning procedure, which favored proteolysis, amylolysis, and formation of Strecker aldehydes. In the beginning, air was circulated for 2 hr through the green malt bed at 40-45°C, the temperature was then increased to 70°C, and at the end to 100-105°C. The other question concerned the changes during storage and the effect of moisture content. The proposed theory was that volatile compounds that are bound to melanoidins are liberated and evaporated. Darker color was also noticed. Someone asked for an explanation how the positive and negative effects of 2- and 3-methyl butanal on beer flavor were determined. A variety of dark and pale beers was spiked with aldehydes and the perception of the taste panel was evaluated. The experimental design for testing the flavor stability of trial beers was also asked for. The reply was that after bottling, the beers were shaken for one day and stored at 40°C for 10 days before taste testing by an expert panel of six persons. The statistical significance was calculated.

The third presentation was entitled "Practice on the improvement of beer flavor stability by new technology and quality management" by Dr. Osamu Takemura (Suntory, Japan). The primary discovery was that the OH-radical is the most important factor on beer flavor stability and that it was possible to improve flavor stability by using the EA (endogenous antioxidant activity)-value as a controlling tool throughout the whole process. Several unknown factors affect beer flavor stability. The analysis technique developed gives a total index (EA-value), which can be used for prediction and control of flavor stability. The method is in routine use in three Suntory breweries. Several questions concerned the effects of various compounds on EA-value. Dr. Takemura explained the results in more detail. The effect of polyphenols varies; some of them activate and the others prevent the formation of OH radicals. The effects of iron and copper in brewing water have been studied. Based on the results, the specification for iron concentration in water was decreased. Also the effects of soluble iron from filter aids have been evaluated. At the end, a question was put forward if EA-value in wort could be used for prediction of beer flavor stability. The answer was yes, because a correlation between EA-value in wort and in beer has been observed.

The next presentation dealt with a new measurement system of redox potential in beer. The poster was entitled "Measurement and significance of oxidation-reduction levels in beer" and was presented by Geoffrey Buckee (BRFI, United Kingdom). The primary discovery was that by careful cleaning and polarizing of the Pt electrode of the measurement system, repeatable and meaningful redox values can be obtained. The system provides a rapid method for assessing oxidation damage in beer. Further work is needed to find correlations between reducing capacity and flavor and physical stability. Several questions concerned the specificity of the method. Buckee explained that the system is insensitive to sulfur dioxide and other antioxidants. It determines oxidation damage. This is proved by a rapid change in redox value when a bottle is opened and closed again. One disadvantage is that the calibration and base line must be determined per beer type. After calibration the measurement takes only six minutes. The applicability of the system for wort and possibilities to predict flavor stability was asked for. The measurement system can be applied also to wort. No correlation between redox value in wort and in beer has been determined. The technique is applicable to in/on-line monitoring and can be used to indicate oxidation drainage during the process. Finally, the question about the availability of the equipment was answered. The system will be commercially available in the near future, but the components are available and it is rather simple to build a home-made instrument.

The last poster was presented by Dr. Helmut Klein (Österreichische Brau AG, Austria), assisted by Dr. Stephan Lustig (Brauerei Beck & Co., Germany), and introduced a "Rapid test for predicting the taste stability of beer." A very significant correlation between the absorption integral value (AI), the area under the spectrophotometric curve between 240 and 310 nm, and taste scores after storage has been discovered. The method is very simple compared to GC and HPLC methods. The Al is determined one to two weeks after packaging and flavor stability of the packaged beer can be predicted. The method can also be used for the evaluation of the effects of changes in process parameters. The method is used by Brau AG breweries. The specificity of the method was again asked for. Klein replied that the method is a black box-method and does not measure any specific compound(s). It is important that the analysis is performed about two weeks after bottling so that air in the head space has reacted and balanced. The effect of ascorbic acid is detected but added sulfur dioxide did not affect the AI-value. Every brewery must find its own correlation between the AI-value and flavor stability. It was also questioned why the method is not applicable for wheat beers and polyphenols were supposed to affect the results. Several members of the audience speculated about the effect of steam distillation on the AI-value. It was claimed that the method is very empirical and that furan compounds might be formed during sample preparation. The presenter mentioned that no ruggedness testing had been done but that the amount of distillate collected and distillation time were standardized. The distillate is very stable when stored at 0°C. The results in one laboratory are very repeatable. The question was asked whether the AI-value correlates better with cardboard or harsh flavor. This was not recorded. Stale flavor description changes during aging and in this case the overall flavor scores were used for the determination of the correlation.

Hops Short Course Held
The second ASBC Short Course on hop technology offered Sept. 3-5, 1997, in Yakima, WA, was attended by 20 persons. Course director Dr. Al Haunold (retired USDA hop breeder) was assisted by four hop specialists: Dr. David Hysert (J.I. Haas Inc.), Dr. Darwin Davidson (S.S. Steiner Inc.), Dr. Greg Lewis, and Ralph Olsen (Hop Union USA Inc.).

Two days of in-depth lectures on all aspects of hop growing, production, processing, hop chemistry, and hop products and utilization provided a good understanding of hops and hop usage in the brewery. Detailed handouts supplemented the two-day lectures, which also included statistical information and summarized reference materials. The third day was spent in the field, and we visited hop storage and processing facilities in Yakima and two commercial hop farms in the Yakima Valley. The course date was deliberately chosen to coincide with the commercial hop harvest, a unique 24-hour activity involving multi-million dollar equipment that is used only about 3-4 weeks each year. A social get-together at the end of the field day concluded this most enjoyable short course.

ASBC Sponsors Online Event
ASBC is sponsoring an online event in cooperation with The American Phytopathological Society (APS) and the American Association of Cereal Chemists (AACC). The online event (like a symposium, only on the Internet) will follow a meeting in Yakima, WA, January 21, 1998, on the outbreak of powdery mildew on hops in the Northwest (United States). Both events are still in the planning stages, but look for the online event to open on the Internet about March 2, 1998, and to conclude in April 1998. The event will feature several presentations on hop powdery mildew and allow "attendees" to learn more about the disease and its management, and to interact with others interested in hops by making comments and posting questions. For more information contact Dave Hysert (dwhysert@wolfenet.com) or Cindy Ash (cash@scisoc.org).

Publications Committee Report

The Publications Committee met in St. Paul on September 6 and 7 during the board meeting. Copies of reports from the editor-in-chief of the Journal, editor of the Newsletter, and Internet Subcommittee chairman are reported.

Methods of Analysis
Margaret is "wired." She is available by Fax and e-mail. Both communication mechanisms are working well. Based on an agreement from the last Board of Directors meeting, the editor of the MOA will be responsible for converting old USBA packaging methods into MOA format. To facilitate this effort, Margaret requested a copy of the MOA from the St. Paul office and copy of the USBA methods. R. Maruyama will contact T. Fetters for a copy of the methods.

ASBC Journal
Peter Freeman, editor-in-chief of the Journal, continues to battle deadlines to maintain the high standards of the Society with regard to its technical publications.

Issue 55(3) of the Journal contained six papers, while issue 55(4) will contain seven papers, the technical report, and index. Reminders have been sent to seven authors whose revisions have been outstanding for 6 months. Records will be deleted if resubmissions are not received within 21 days. So far, four Palm Springs presentations have been submitted.

To help improve and/or maintain an adequate flow of quality manuscripts for the Journal, the Publications Committee would like to discuss some solutions that may help:

1. The editors of the Journal and the Newsletter will develop a system to publish some posters and "vendor/advertisement" submissions that did not meet the standards of peer review.

2. P. Freeman will rewrite the Instructions to Authors in "packet" form. Providing authors with a detailed and thorough packet of information should improve the quality of their original submissions and reduce the amount of time required during editorial review.

3. A thorough review of ASBC abbreviations will be included in the new Instructions to Authors packet. Freeman will develop a small team to discuss and develop the new abbreviations. Participation from the St. Paul office, Technical Committee chair, John Grigsby, and Margaret Morrison would be very helpful.

4. Since the Annual Meeting acts as the reservoir for future publications of the Journal, during the "call for papers":

Poster Chairman could help identify submissions that would be better suited for the Newsletter. Those authors would not be encouraged to submit to the Journal.

Program Committee chairman could begin to discuss the publication perspective with potential authors, i.e., formal submission of a manuscript is expected within X days following the annual meeting, revisions are due within X days after receipt, etc. P. Freeman will redefine the expectations in the Instructions to Authors.

After the annual meeting, it would be a nice touch for the Program Committee chair to follow up with Conference presenters to inquire about their submission to the Journal. The Editor of the Journal and the Publications Chairman would follow up after the initial contact has been made.

5. P. Freeman will communicate with the Editorial Board to initiate dialogue on their role as Review Editors. Solicited or invited authors are a good source for obtaining high-quality and industry-pertinent material. An anthology or series of invited authors could provide additional prestige for the Journal. As this program develops, financial considerations will be brought to the Board of Directors for review.

Editorial Board
Dr. Auli Haikara has been invited to join the Board but has not yet confirmed that she will do so.

Editor of the Newsletter
Karen DeVries has managed the transition into the role of the editor of the Newsletter very well. The Newsletter (Vol. 57, No. 3) was completed by September 3. Some delays in publication were experienced due to an inability to identify individuals in many of pictures taken at the annual meeting. Corie, thanks for being the camera person. Next year, Karen will work with the St. Paul office to help organize the photojournalism portion of the summer Newsletter.

Internet Committee
The Internet Committee had a good discussion at the annual meeting and has begun to develop more focus. The mission is broad but the Committee has identified a number of opportunities. Early input has identified a need to mirror sister organization's practices of providing full text and discussion forums. As the committee begins to "chat," recommendations will be developed.

John's team also reviews the current content of the ASBC site. These efforts help identify issues and provide suggestions for future inclusion.

Highlights of the ASBC Board of Directors Meetings

September 6-7, 1997
The ASBC Board of Directors met Saturday and Sunday, September 6 and 7, 1997, at ASBC Headquarters in St. Paul, MN. President Dave Thomas called the meeting to order at 8:20 a.m. The minutes of the previous meeting were read and approved. Reports were presented from the president, president-elect, vice president, past-president, and secretary. Dave Thomas reported that the cooperative agreement between the ASBC and the BCOJ will be discussed by the BCOJ at their next board meeting in December. The formation of the Student Division is proceeding. A mission statement drafted by the students was approved by the Board. The Hop Technology course was held September 3-5, 1997, in Yakima. Candidates for the offices of vice president and secretary for the upcoming year were discussed as were possible nominees for Honorary Life Membership and Award of Distinction.

The next order of business was the Treasurer's report by Bob Jensen. As of July 1, 1997, the unaudited balance sheet for the first quarter of FY98 shows total assets of $465,274.50 and liabilities of $194,632.25. The net operating loss for the quarter was ($3,266.23) giving a membership equity of $270,642.25. Contributing to the loss was a lower than expected attendance at the Annual Meeting.

The Technical Community report was given by Chairman Greg Casey. The 1997-1998 program consists of 13 subcommittees, three of which are standing, eight continuing, and two new. The standing subcommittees are Coordination of New and Alternate Methods of Analysis, Soluble Starch, and International Methods. The continuing subcommittees are Alpha Amylase in Malt by AFA, DMSP in Malt by Headspace GC, Beer Volatiles by Headspace GC, Protein and Moisture in Whole Grain Barley by NIR Spectroscopy, Sulfur Dioxide in Beer by Headspace GC, SMMP Medium for Selective Isolation of Megasphaera and Pectinatus, CLEN Medium for the Detection of Wild Yeast, and Selective Measurement of Acetohydroxy Acid Precursors of Vicinal Diketones. The new subcommittees are Beer Decarbonation by Rotary Shaker Method and Determination of Iso-Alpha-Acids, Alpha-Acids, and Beta-Acids in Hops and Isomerized Hop Extracts by HPLC. The IoB has asked ASBC to participate in a review of sensory methods, and this will be followed up by the New and Alternate subcommittee. ASBC Laboratory Methods for Craft Brewers is in the final review stages. The handbook will be released in early 1998 with a selling price of $60. Much discussion was held regarding the ICE-I Hop Standard after recent activities were reviewed on this topic. ICE-I continues to be a top priority for the Society.

Reports were presented by Publications Committee Chairman Rob Maruyama and Program Chairman Dirk Bendiak. The editor of the Methods of Analysis will be responsible for converting old USBA packaging methods into Method of Analysis format. Exciting new opportunities for the ASBCnet were discussed. Continuation of the barley malt quality discussion from the Annual Meeting as an electronic discussion and a symposium on powdery mildew are being considered. The Board then discussed the agenda for the 64th Annual Meeting. Several workshops, an orientation meeting for first-time attendees and a student get-together are being planned. The first call for papers appears in this issue of the Newsletter.

Executive Officer Steve Nelson updated the Board on various ASBC topics. Membership continues to grow with total membership at 930. The ASBC Directory section on the ASBCnet is now password protected for member use only. A demonstration of how electronic events can be organized as well as full-text journal offerings was presented to the Board.

After breaking for the evening, the Board met early Sunday morning and revisited workshop topics for the Boston Meeting and ASBCnet symposiums and electronic discussions. The Board decided to schedule an additional Board meeting in the spring for updating the ASBC strategic plan.

The meeting was adjourned at 10:05 a.m. with the next Board meeting scheduled for February 14 and 15, 1998, in Scottsdale, AZ.

-Suzanne Y. Thompson
Secretary

No Change to ICE 1

The European Brewery Convention (EBC) and the American Society of Brewing Chemists released "International Calibration Extract (ICE 1)" for HPLC analysis of alpha- and beta-acids in hops and hop products on July 1, 1996 (see press release in ASBC Newsletter 56(3):28, 1996). A joint EBC/ASBC Hop Standard Subcommittee was established to monitor the stability of ICE 1 and to develop and release new hop standards as required. The first stability check of ICE 1 by the subcommittee has been completed. The subcommittee has concluded that the results of this check do not warrant a change to the declared composition of ICE 1. Therefore, ICE 1 remains the official international calibration extract of the EBC and the ASBC, and its composition remains that declared in the press release cited above.

Meanwhile, the subcommittee continues to evaluate the stability of ICE 1 and the need for a successor hop standard.

ASBC Membership Changes

New Active Members

• Alibrandi, John M., quality assurance manager, Stroh Brewery Co., Hudson, WI
• Allaire, Normand E., head brewer/chemist, John E. Harvards Brewhouse, Providence, RI
• Bamforth, Charles W., professor, BRF International, Lyttel Hall, Nutfield Surrey, UK
• Berardino, John L., brewmaster, Gordon Biersch Brewing Co., San Jose, CA
• Bilger, Hans H., director, Master Brewer Alliance Brewing Group/ASIMCO, Beijing, China
• Cameron, Roberta C., graduate student, Dal-Tech, Halifax, NS, Canada
• Clarke, Virginia, brewery manager, Caribbean Development Co. Ltd., Port of Spain, West Indies, Trinidad
• Cole, Linda C., student, Charleston, SC
• Council, John R., director technology development, Labatt Brewing Co. Ltd, London, ON, Canada
• Dawson, John C., manager quality assurance, Carlton & United Breweries, Ltd., Melbourne, Australia
• Dewitt, Wayne J., president, Bio-Chem Laboratories, Inc., Grand Rapids, MI
• Engel, John A., CQS manager-product, Miller Brewing Co., Milwaukee, WI
• Fortuna, Ronald M., director quality assurance, Stroh Brewery Co., Detroit, MI
• Garrett, John M., quality assurance manager, Stroh Brewery Co., LaCrosse, WI
• Griffith, W. James., brewmaster, Bank's D.I.H. Ltd., Georgetown, Guyana
• Houghton, Scott A., head brewer, Salem Beer Works, Newburyport, MA
• Iverson, Walter G., chemist, Anheuser-Busch, St. Louis, MO
• Johnson, George W., brewmaster, Moss Aktiebryggeri AS, Moss, Norway
• Joy, Richard W., manager-quality control, Westcan Malting Co., Alix, AB, Canada
• Kanak, Ivo, Dipl. Ing., Radegast Brewery, Pivovar Radegast, Nosovice, Czechoslovakia
• Kelly, John M., Vinquiry, Inc., Healdsburg, CA
• Kronlof, Jukka, research manager, Oy Hartwall Ab R&D, Lahti, Finland
• Kuenzi, David G., technical sales, Kerr Concentrates, Salem, OR
• Lawler, Helen A., graduate, University College Dublin, Dept of Industrial Microbiology, Belfield, Dublin, Ireland
• Libanati, Cristian, development associate, Grace Davison Silicas/Absorbents, Baltimore, MD
• Loveland, Mark T., graduate student, Georgetown University, Washington, DC
• Lu, Jie, research & development, World Minerals, Inc., Lompoc, CA
• Lueders, James E, consultant, Lueders & Suds Consulting, Missoula, MT
• Maasz, Cynthia A., QC lab coordinator, Briess Industries, Chilton, WI
• Malec, Sheila A, chemical engineer, JE Siebel/Quest Int'l., Chicago, IL
• Mallett, John A, president, Saaz Brewing Equipment and Services, Arlington, VA
• Matthews, Paul W, vice president of operations, Guinness Americas & Caribbean, Stamford, CT
• McCamus, Donald C, quality services manager, Labatt Breweries Ontario, Etobicoke, Canada
• McDougall, James, 32837 Indiana Street, Livonia, MI
• McFarlane, Peter M., manager/master brewer, McFarlane Brewing Company, Phoenix, AZ
• McGivney, Katie S., qualtity services analyst, New Belgium Brewing Co., Fort Collins, CO
• McLean, David C, president and head brewer, McLean Breweries, San Francisco, CA
• Moss, Jane W., food technologist, Quest International, Beverage Group, Hoffman Estates, IL
• Mpofu, Myethi E., general manager, National Breweries, Southerton, Harare, Zimbabwe
• Mulder, Christoffel J., director of quality assurance, Froedtert Malt Corporation, Milwaukee, WI
• Navarro, Alfonso, director research & development, Miller Brewing Co., Milwaukee, WI
• O'Connor-Cox, Erin S. C., chief fermentation scientist, South African Breweries, Research & Development, Sandton, S. Africa
• Omori, Toshiro T., research manager, Sanwa Shurui Co., Davis, CA
• Paisley, Peter W., president, Local Color Brewing Co., Ann Arbor, MI
• Parkes, Stephen D., instructor, American Brewers Guild, Woodland, CA
• Pastore, Victor S., director of brewing operations, Widmer Brothers Brewing Co., Portland, OR
• Polzin, Michael R., research assistant, University of Minnesota, Dept of Food Science & Nutrition, St. Paul, MN
• Roberts, Debbie A., program representative, University of California, Davis, CA
• Rosinger, Alexander T., brewing engineer, Cia Cervejaria Brahma, Guarulhos, Brazil
• Schmitt, Robert W., chemist, Anheuser-Busch Brewing Technical Services, St. Louis, MO
• Shah, Shantilal K., chief chemist, Kenya Breweries Ltd., Nairobi, Kenya
• Sidor, Larry L., operations manager, S. S. Steiner, Yakima, WA
• Stempfl, Wolfgang, principal, Doemens Lehranstalten, Graefelfing, Germany
• Stuart, Kevin E., brewmaster, Evansville Brewing Co., Evansville, IN
• Sulpizio, Thomas E., general manager development, World Minerals Inc., Santa Barbara, CA
• Terharn, Susanne J., planning and design, Sen. Ing. Brewing, Rio de Janeiro, Brazil
• Thomas, Keith R., Brewlab, University of Sunderland, UK
• Thompson, John E., managing director, Marquette Brewing Co., Flossmoor, IL
• Todd, Steven M., owner/ brewer, The Ledges Grill & Brewery, North Conway, NH
• Triplett, Al, vice-president of brewing, Redhook Ale Brewery, Inc., Woodinville, WA
• Vu, Thanh V., brewer, Asiamerican Brewing Co., Sacramento, CA
• Watson, James E., vice president, Asia Pacific region, Ecolab Inc. Int'l., St. Paul, MN
• Westmoreland, Daniel L., executive assistant to senior vice-president, Anheuser-Busch, World Brewing, St. Louis, MO
• Wheeler, Terry, brewing-V.P.'s office, Anheuser Busch, Inc., St. Louis, MO
• Wyckoff, Ashton G., brewmaster, Crested Butte Brewery, Crested Butte, CO

New Corporate Member

• Bio-Chem Laboratories, Inc., 1049 28th St. SE, Grand Rapids, MI 49508; 616/248-4900; Fax 616/248-4904. Environmental testing.

ASBC Deceased Member

• Krauss, Gerhard, Stuttgart, Germany

ASBC Policy Statement

The Board of Directors approves the following policy statement:

"Members of ASBC Committees, especially Technical Committees, are reminded that they do not and may not speak for or on behalf of the Society in matters relating to the brewing industry without express permission of the officers or Board of Directors of the American Society of Brewing Chemists. This prohibition includes the use of ASBC letterhead when making a statement of technical or economic nature. Members of the ASBC speak only for themselves when giving opinions or making statements concerning technical matters relating to the brewing industry."

ASBC NEWSLETTER
Volume 57, Number 4, Fall 1997

Karen J. DeVries, Editor

ASBC BOARD OF DIRECTORS

David A. Thomas, President
David W. Hysert, President-Elect
David Ryder, Vice-President
Bruce R. Sebree, Past President
Suzanne Thompson, Secretary
Robert Jensen, Treasurer
Robert Maruyma, Chair, Publications Committee
Greg Casey, Chair, Technical Committee
Dirk Bendiak, Chair, Program Committee

Other Publications

Peter Freeman, Editor, ASBC Journal
Margaret Morrison, Editor, Methods of Analysis

ASBC STAFF

Steven C. Nelson, Executive Officer and Publisher
Miles Wimer, Director of Publications
Larry J. Hartman, Director of Finance and Administration
Corie Dacus, Director of Meetings
Ann King, Editorial Supervisor
Phyllis Albertz, ASBC Newsletter Assistant Editor
Amy Hope, Advertising Sales Representative
Linda Gold, ASBC Methods of Analysis sales

ASBC Newsletter (ISSN: 0149-7308) is published quarterly by the American Society of Brewing Chemists, Inc., 3340 Pilot Knob Road, St. Paul, MN 55121-2097. Periodicals postage paid at St. Paul, MN. PUB 066970.

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