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ASBC Newsletter
VOLUME 58, NUMBER 2 - 1998
President's Column
Local Section News
ASBC Board of Directors Meeting Highlights
Report of the Nominating Committee
Industry News
Book Review
"Dear Corie"
Active ASBC Corporate Members
New Active ASBC Members
Upcoming ASBC Meetings
Newsletter Deadlines
1998 ASBC Annual Meeting Information
President's Column
My how time flies! (I'll refer to this again later.) I have almost completed my term as president of ASBC, and this is my final newsletter column (wild applause!). In keeping with my predecessors, I will endeavor to keep my final words short and sweet. However, I refuse to follow some of them (you know who you are) by discussing the weather (even though I have true bragging rights with El Niño!).
I will use my final bully pulpit to thank many of you who have made this last year extremely enjoyable and productive as members of one of the finest technical societies in the world. Thanks to all the past presidents, board members, and committee leaders who have made many great decisions in the past on strategic direction for the ASBC. The Board of Directors will meet in Red Wing, MN, on April 26 and 27 of this year to refresh our strategic plan for the next 10 years. Please call any of us with your ideas.
Special thanks to several past presidents and forever friends, Bruce Sebree, Rob McCaig, and Jim Munroe, who have mentored me in all things presidential this past year. Heartfelt thanks to prior and current boards and St. Paul staff for helping to get some neat things accomplished like the new ASBC Laboratory Methods for Craft Brewers (nicely edited by Rena Crumplen et al), which is selling quite briskly, the currently active Hop Powdery Mildew Electronic Symposium site on the ASBC homepage (http://www.scisoc.org/asbc), and the organization, bylaws change, and election of officers for the new Student Section of the ASBC. Thanks to Gary Fulcher and Bruce Sebree for helping the students get started. Thanks and farewell to Bruce Sebree and Sue Thompson, who have completed their terms on the Board and will be missed. Welcome to Holly Kuester as she joins the Board.
My personal thanks to two of the three Daves (Hysert and Ryder) and Nona Mundy for agreeing to serve our society in the four-year cycle of Vice-President, President-Elect, President, and Past President. Your society is in good hands with these exceptionally talented people.
Thanks, as always, to Steve Nelson and the entire St. Paul staff for being both friendly and super efficient! A special recognition to Corie Dacus, who has worked with us for 10 years as our meeting planner. Corie has decided to "buy her own cannon and go into business for herself," and we will miss her, as you can see in the songs inside this newsletter. Welcome to Leslie Gibson, who has been on St. Paul staff in the past and started working with ASBC as our meeting planner at the February board meeting in Scottsdale. When you see Corie and Leslie in Boston, please pass on your personal thanks and best wishes to both of them.
Take a gander inside this issue and check out the technical and social program that we have planned for you in Boston. Congratulations to Dirk Bendiak, Nona Mundy, and the Program Committee for organizing yet another enticing technical program. In addition to original research papers and posters, you will hear historical perspectives on hops, malt, and brewing in the 20th century and technological advances for the 21st century with a decidedly international flavor. We will continue and expand the successful workshop format in the disciplines of malt, yeast, hops, and new technology. The board and staff will also host a breakfast for first-time meeting attendees to help demystify who's who in ASBC, what we do at annual meetings, method collaboration, and committee workings and to present the myriad opportunities for active participation in ASBC. The social program will feature visits to the historic stomping grounds of the Boston literati, a night on the town in Boston, and a traditional New England lobster and clam bake. An optional beer/food pairing session (look for details in the mail) has also been planned for fun.
I hope to see all of you in Boston so I can thank each of you for your hard work and enthusiasm this past year! Now back to that flying time remark--here's the best graffiti I ever saw.
"Time flies like an arrow, . . . fruit flies like a banana!"
Cheers!
--Dave Thomas
President
Local Section News
Local Section 2--St. Louis
Our January guest speaker, Steve Bright of Fleishmann's Yeast, presented a talk entitled "Yeast--It's not Just for Brewing Beer!"
The February 1998 meeting was held at DelPietro's Restaurant in St. Louis. Guest speaker Dr. Lawrence Barton, professor and chairman of the Chemistry Department, University of Missouri at St. Louis, presented an update on the university.
Future meetings and events are scheduled for the following dates: Mar. 25, Apr. 16 (joint meeting with the MBAA at the St. Louis Brewery and Tap Room), May 28, summer outing (in committee), Dec. 5 (Christmas dinner/dance). The fall schedule will be announced later.
Al Kazelis
Local Section 4--Milwaukee/Chicago
On Feb. 21, we held an informal guest night that was attended by 32 members and guests. This year's event was a Milwaukee Admirals hockey game, which went down to the final minute before our home team was defeated 5-4 by the Orlando Solar Bears. In any event, a good time was had by all. Future meetings include a joint gathering with MBAA at Goose Island in Chicago on Mar. 19 and a final meeting on Apr. 30 at the Miller Inn in Milwaukee, featuring guest speaker David Ryder of Miller Brewing.
Frank Tanzer
Local Section 7--Northwest
The next ASBC meeting will be a joint meeting with MBAA at the Sunriver Resort on May 15-17. This meeting should be wonderful, being located near Bend, OR, and close to the beautiful Three Sisters Mountains. If you wish to attend, please fax John Cuti, Great Western Malting Co., at 360-696-5695.
Bob Smith
Local Section 8--Wild West
The eighth meeting of ASBC Local Section 8 "Wild West" was held during the Rocky Mountain Microbrewing Symposium on Feb. 20, 1998, in Colorado Springs, CO. The meeting deviated from our normal protocol. People who attended the symposium were invited to attend our meeting. We had between 50 and 60 people, of whom close to 15 were actual local members. Dr. Keith Villa gave an excellent presentation on beer off-flavors. Dr. Jim Mattoon also presented an informative lecture on yeasts and their role in beer off-flavors.
Local Chairman Mike Joyce called the meeting to order, introduced both of our guest speakers, and explained the function of the local ASBC section for those who may have wanted to join. Mike went on to put in a plug for the ASBC craft brewers manual (Laboratory Methods for Craft Brewers), which was on sale during the symposium.
National ASBC president Dave Thomas was the keynote speaker at the symposium and gave a spirited and enthusiastic presentation on the ASBC craft brewers manual during lunch. A spring meeting will be scheduled during the first or second week of May at a yet-to-be-determined site.
Mike Joyce
ASBC Board of Directors Meeting Highlights
February 14 and 15, 1998
The ASBC Board of Directors met Feb. 14-15, 1998, in Scottsdale, AZ. President Dave Thomas called the meeting to order. After reading of the previous meeting's minutes, Thomas reported on his activities. The cooperative agreement between the ASBC and the BCOJ is moving forward. Laboratory Methods for Craft Brewers was released, and sales are going well.
President-Elect David Hysert reported that the Student Section would be forming an ad-hoc committee this year rather than installing officers. Their efforts will center on building a communication network among the students. Vice-President David Ryder reported that short courses being offered for 1998 would include On-Line Process Monitoring Instruments for the Beverage Industry, Barley Malt Quality Evaluation, and a first-time offering on pasteurization. Past-President Bruce Sebree reviewed the Nominating Committee's candidates for the offices of vice-president and secretary. Discussion was then held regarding adding an at-large international member to the Board of Directors. A change in the bylaws will be presented to the membership and will be voted on by mail ballot before the Annual Meeting.
Treasurer Bob Jensen reported that as of Jan. 15, 1998, the unaudited balance sheet for the third quarter of FY 98 shows total assets of $407,626.10 and liabilities of $153,195.52. The net operating loss for the quarter was ($11,247). Contributing to the loss were low starch sales and higher-than budgeted-production and distribution costs. Membership equity ended the quarter at $254,430.58. The Board approved a conflict of interest policy concerning investments.
Chairman Greg Casey reported that the Technical Committee met before the Board meeting on Feb. 12-13. Mike Munar will end his tenure with the committee upon completion of the 1997-1998 program. David Hysert, who has represented the ASBC regarding all aspects of ICE-1, gave an update to the Board. The joint EBC/ASBC Hop Standard Subcommittee released a press release on ICE-1 in late 1997 stating that no change will be made regarding the stated composition of ICE-1, which remains the official international calibration extract of the EBC and ASBC. Work is currently in progress to select a new extract for ICE-2. Greg Casey also reported that a new lot of soluble starch was approved.
Publications Committee Chairman Rob Maruyama reported that Margaret Morrison had reviewed all of the USBA packaging methods and envisioned a lot of work ahead to put them into Method of Analysis format. Instructions to authors of Journal papers were revised and will be available at the Boston meeting. It was decided that seasonal references to meetings and publications would be eliminated since these references have the potential of misleading our wider international membership, whose seasons may not coincide.
Chairman Dirk Bendiak presented the Program Committee report. Arrangements for the Boston meeting in June are well under way. Three workshops, Hops, Malt, and New Analytical Technology, along with a Taste Training Session, are being planned. First-time attendees will be invited to a breakfast with the Board to introduce them to the society and acquaint them with meeting happenings.
Executive Officer Steve Nelson reported on various ASBC topics. The ASBC's first electronic symposium, "Hop Powdery Mildew," will go live in March. Meeting sites for 2001 and 2002 were discussed. A meeting for the Board to update the Strategic Plan was set for April 26-27, 1998, in the St. Paul area. Liaison activities were then reviewed. Axel Rosinger has agreed to act as COBRACEM liaison officer.
Jim Munroe presented an update on the WBC 2000. He reported that a letter would be mailed to the EBC, IoB, IoB Asia Pacific section, and the BCOJ the week of Feb. 15, 1998, requesting their participation in the Technical Planning Committee. A meeting of this committee will take place at the Boston meeting. Publicity for the WBC 2000 along with developing a WBC 2000 website was discussed. Several topics were then revisited from Saturday's discussions.
Suzanne Y. Thompson
Secretary
Report of the Nominating Committee
The ASBC Nominating Committee announces the following slate of officers for membership approval in the 1998 Annual Meeting: David Ryder for president-elect, Nona Mundy for vice-president, and Holly Kuester for secretary.
President-Elect
David S. Ryder is vice president-brewing, research, and quality assurance for the Miller Brewing Company. He acquired his Ph.D. in biochemistry from the University of Brussels, Belgium. He also holds academic qualifications from the IoB and the Royal Society in London. Ryder began his brewing career in England at Associated British Maltsters. Before joining Miller Brewing Company, he was with the South African Breweries Beer Division, and was named director of research and development at the Delta Corporation, Ltd. He served with the Artois Breweries in Belgium as an international technical consultant. He was also with J.E. Siebel Sons' Co., Inc. as vice-president, technical services, and director of education for the Siebel Institute of Technology. Ryder is past chairman of the ASBC Program Committee (1988-1992) and Publications Committee (1992-1994) and currently serves on the Editorial Board for the Journal. He is a member of the IoB and the MBAA and also of the EBC, where he currently chairs a subgroup for studying immobilized enzymes and cell systems.
Vice-President
Nona M. Mundy 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. in chemistry from Southern Illinois University in Carbondale, IL, in 1967. She began employment with Anheuser-Busch in July 1967 as a chemist in the analytical laboratory of the Technical Center. Until 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 (9/86). Since February 1994, she has functioned as manager, technical program administration, for Brewing Technical Services. Since 1996, she has become involved as an instructor (brewmaster) for the Budweiser Mobile Beer School. Mundy has served the ASBC on the local level as secretary through past president (1986-1990). Besides serving on technical subcommittees, she served as Newsletter editor from 1990 through 1994 and as Program Committee chairperson from 1995 through 1997. She is an avid theatergoer and animal/wildlife enthusiast. She lives in south St. Louis County with her three dogs and numerous birds.
Treasurer
Holly M. Kuester obtained a B.S. degree in science from Marian College in Fond Du Lac, WI, in 1991. Her major was biology, with a minor in chemistry. She joined Schrier Malting Co. the same year and currently holds the position of manager of quality control. Keuster has been an active member of ASBC for about six years. During that time, she has served Local Section 4 as secretary (1994-1995), program chair (1995-1996), and chair (1996-1997). In addition to participating in a variety of technical subcommittees over several years, she was the 1996-1997 technical subcommittee chair for "Simultaneous Determination of Water Sensitivity, Germination Energy, and Germination Capacity in Barley."
Industry News
Call for Papers--EBC Symposium
The European Brewery Convention (EBC) is organizing a symposium on beer foam quality to be held at the TNO Nutrition and Food Research Institute in Zeist, The Netherlands, on Oct. 26-27, 1998. The general chairman of this symposium is Dr. Anneke Douma (TNO).
The general theme of the symposium is the formation, stability, and appearance of beer foam. Particular emphasis will be placed on methods of foam analysis and the effect of raw materials and process on beer foam quality. The following subject areas will be addressed: foam formation, stability, and visual appearance; the quality of cling; new methods of foam analysis; the effect of raw materials on foam quality; the relation between beer composition and foam quality; the effect of interactions between beer components on foam quality; physicochemistry of foam; process technological effects on foam quality; foam-destabilizing effects; and foam-stabilizing ingredients.
Anyone wishing to be a speaker is requested to contact the Secretariat General of EBC, P.O. Box 510, 2380 BB Zoeterwoude, The Netherlands; phone +31 71 5456047 / 5456614, fax +31 71 5410013, e-mail secretariat@ebc-nl.com. Speakers should indicate the subject they would like to present and submit the title and a short abstract (maximum 10 lines). The deadline is June 15, 1998.
Approximately 15 papers will be included. If too many proposals are received, EBC may be forced to reject some, despite their quality. The reading time of each is 20-25 min. All lectures must be presented in English. Contributions will be published in an EBC monograph.
Publication of New Hard-Copy Analytica-EBC
The European Brewery Convention is proud to announce publication of the new hard copy of Analytica-EBC, its standardized analytical methods. The methods are written in a uniform style according to the layout given in international standard ISO 78/2. Precision values for the methods have been determined according to the protocols given in ISO 5725 and, where necessary, the values have been updated.
The methods are printed on individual pages for easy insertion into a practical ringbinder. This new edition of Analytica-EBC contains approximately 170 methods in 15 sections and is produced in English only. The EBC methods are no longer available on-line. An average of four or five new or amended methods will be issued annually as supplements from the publisher.
Analytica-EBC can be ordered from the publisher (Verlag Hans Carl, Fachbuchbandlung, Postfach 990 153, D-90268 Nürnberg, Germany; telephone +49 911 952 85-0, fax +49 911 952 85-61, e-mail: fachbuch@brauwelt.de) at the price of DM 490.00 per copy, postage not included.
Call for Papers: EBC 27th Congress
Papers are being solicited for presentation at the 27th EBC Congress, to be held in Cannes, France, May 29 to June 3, 1999.
Contributions should deal with new topics and/or new visions to existing topics, based on original data. Topics may be general. Relevant topics include raw materials, malting and brewing, fermentation, storage and beer finishing, packaging, environmental management, quality assurance, process management, etc.
To submit a paper for consideration, contact the Secretariat General of EBC, P.O. Box 510, 2380 BB Zoeterwoude, The Netherlands, phone +31 71 5456047 / 5456614, fax +31 71 5410013, e-mail secretariat@ebc-nl.com. Provide title, lecturer, and abstract (one page maximum) of the proposed paper. Submitted papers will be accepted only if they contain new material; a statement of "what is new" must be part of the submission. Papers may not have been published before the EBC Congress.
Rather than writing in essay style, contributors are requested to structure the abstract with the following headings: description of theme/problem, analytical methods (if any), results, discussion, practical or scientific relevance of the results with regard to practicability, possible applications, future perspectives, limitations, economics. This information, which may be written in English, French, or German, will form the basis of selection by the EBC Selection Committee; it will not be published or translated.
About 15-20 paper of 30 min (including discussion) can be included in the program. Notwithstanding the quality of the proposed contribution, EBC may have to reject proposals if more applications are received than can be accommodated. Paper may be presented in English, French, or German. Simultaneous interpretation from and into these languages will be provided.
Proposals for papers must be submitted before Aug. 15, 1998. Results of the selection will be made known in September/October through personal letters.
A Call for Posters will be issued separate in June 1998; proposals must be handed in before Dec. 1, 1998.
86th Meeting of the EBC Analysis Committee
The committee met in Zurich, Switzerland, Nov. 7, 1997. Chairman F. H. White extended a welcome to new members: M. Virant (from the new EBC member country Slovenia), P. Chandley (Great Britain), and L. Mélotte (Belgium).
Methods to CEN. The following EBC methods had been sent to CEN, through CBMC: Beer--Determination of alcohol content, original extract, real extract, apparent extract and real degree of fermentation--Distillation and specific gravity method; Malt--Determination of moisture content--Loss of mass on drying method; Barley--Determination of moisture content--Loss of mass on drying method.
Barley and Cereal Adjuncts, Sugar, Syrups and Caramel. Method 3.6.2. 1, Germinative Energy (BRF method) was selected for standardization by CEN. The use of a duplicate determination will be added to the procedure. A Carlsberg method for the determination of viable seeds based on staining of sanded corns by a tetrazolium solution will be tested.
Malt and Colored Malt / Colored Malt Products. Ruggedness testing of an adapted method for the determination of boiled wort color will be done. beta-Glucan determination by FIA is suffering from variables like the type of instrument used and the reagent and assay conditions applied. Due to unavailability of the original calcofluor reagent, a new type must be chosen.
Recent practical experience with the friabilimeter has raised questions regarding the mode of calibration for these instruments.
Hops. The method for determining hop deterioration value will be ready for inclusion in Analytica EBC shortly. The result of the collaborative trial to evaluate new solvents for hop analysis will be prepared for publication. The use of n-butyl acetate was suggested as a solvent to replace toluene in the analysis of preisomerised pellets.
Collaborative tests of two methods for the measurement of iso-alpha-acids in worts and beers will be done, one relying on solid phase extraction, the other on liquid extraction with isooctane. Both extracts will be analyzed using the HPLC method.
Wort. Fermentability: After a second ring test to compare the regular EBC method (8.6) and the rapid method according to ASBC (Wort-5) for final attenuation of industrial wort, the latter was accepted.
Fermentable carbohydrates in worts and syrups by cation exchange HPLC (method accepted by ASBC): ASBC modified this international method using a silver form cation exchange column. Results were very close to those of the EBC method using a calcium form cation exchange column. There is no need to modify the EBC method.
Beer. An inventory will be made for the need to test methods for (heavy) metals by atomic absorption spectroscopy. Proposals for future collaborative work concern beer stabilization, color measurement by tristimulus measurement, NDMA, pH, and foam.
Statistics. Ring tests will be organized to establish precision data for: color by spectrophotometry, final attenuation, total N (Kjeldahl), free amino N, vicinal diketones by spectrophotometry, fermentable carbohydrates by HPLC, and pH.
Book Review: Laboratory Methods for Craft Brewers
With the competitive nature of the brewing industry, it is a rare and fortunate event in which brewers can invest $60.00 and receive the ROI that can be obtained with Laboratory Methods for Craft Brewers, published by the American Society of Brewing Chemists. This publication is a detailed equipment and methodology manual, designed to provide craft brewers with a vehicle by which they can analytically determine critical process control points. At the approximate cost of the ingredients needed to produce two barrels of beer, this manual is very affordable and belongs in every craft brewer's technical library--from brew pub to regional.
Each of the 45 methods enables brewers to quantify selected brewing parameters using methods developed by the ASBC under refereed conditions. This peer group scrutiny is what makes these methods so valuable. No longer will brewers need to depend solely on theoretical IBUs or alcohols. Instead, definitive data can be generated with precision and accuracy. Additionally, the analyses provide a standard reference point so that all brewers can speak the same analytical language.
Although some of the analyses may test the brewer's resourcefulness in gaining access to laboratory balances or spectrophotometric equipment, the equipment is not difficult to operate and the analyses are fairly quick to perform. Of course, another option for brewers is to seek used laboratory equipment that can be sourced both rapidly and inexpensively. However, not all of the methods in the manual require the use of sophisticated instruments. The very thorough Sensory Analysis section is an excellent example of practical methods to help brewers develop reliable, discerning, and objective taste panelists. These methods do not need laboratory instruments.
The methods in the Microbiological Methods section are also appropriately selected for craft brewers because, quite often in small breweries, quality assurance begins with a set of hydrometers and a decent microscope. The microbiological methods outline techniques for yeast sampling, examination, cell counting, determining viabilities, and differential staining. Each of these techniques provides a brewer with critical information in real time--information that any brewer would find useful in any operation. Another useful method is Hydrometer Calibration, which is a subsection under the Apparent Extract by Hydrometer method. The method for physical examination of hops is yet another practical method that any brewer can immediately implement.
A method that the ASBC might consider for inclusion in their next printing is Fermentable Extract Determination from Rapid Fermentation. In addition, Determination of Beer Soluble Iron from Diatomaceous Earth might prove helpful to craft brewers. Overall, the manual is a steal at $60. Through Laboratory Methods for Craft Brewers, ASBC has made a sincere and practical effort to assist craft brewers in reinforcing the consistency and quality that drive the success of any product.
--Anthony Vieira
"Dear Corie"
By The Three Daves and the ASBC Singers
Dear Corie, Dear Corie,
We'll miss you for sure
We've thought of a few things you've had to endure.
At ASBC we won't be the same
Without you to watch us and keep us from blame.
Signed, Unhappy.
Refrain:
Unhappy, Unhappy,
You have no complaints.
You are what you are and you ain't what you ain't.
So listen up buster and don't pitch a fit,
It's under control and I will handle it!
Signed, Dear Corie.
Dear Corie, Dear Corie,
You won't believe this,
We want a Bums Supper complete with Haggis!
We know it's not Scotland but San Diego!
And we need lots of scotch to make poetry flow!
Signed, Kilt Tilted!
Refrain:
Kilt Tilted, Kilt Tilted,
You have no complaints . . .
Dear Corie, Dear Corie,
The beer's always free,
And thanks to donations, the same for coffee.
But the water in Palm Springs (please can you explain?)
Cost more than a poolfull of vintage champagne!
Signed, Damn Thirsty!
Refrain:
Damn Thirsty, Damn Thirsty . . .
"Dear Corie!, Dear Corie!" the ladies all shrieked.
"Your spouses' program has wonderfully peaked!
On the bus we all bonded, of that we are sure!
--Or maybe it happened at the sixth winery tour?"
Signed, Hungover.
Refrain:
Hungover, Hungover . . .
Dear Corie, Dear Corie,
In the year Twenty Oh Oh
We're sure that Orlando is where we will go,
Now don't get too worried or riddled with guilt,
But the hotel you booked us is not even built!
Signed, Just Worried!
Refrain:
Just Worried, Just Worried . . .
Remember the story of the simple town fool?
He quit his great job and he thought he was cool!
Now... the "group" called "Dacus" is you and who else?
You've bought your own cannon to polish yourself???!!!
Signed, We'll call ya!
"Ode to the ASBC Board"
By Corie Dacus
My dear board, my dear board,
My tenure on staff
Has been quite a pleasure with many good laughs.
You gave me the courage
To strike out on my own.
Hence the Dacus Group is born
Right there from my home.
Refrain:
My cannon, my cannon
Will always endure.
Through rain, sleet, and snow
I will be there for sure.
If times are tough,
I will think of you
And drink a beer and a scotch or two.
My dear board, my dear board,
How can this be true?
You drink beer at ten, noon, and two.
The hotel is worried. I tell them it's all right
To serve beer all day
And again at night.
Refrain:
My cannon, my cannon . . .
My dear board, my dear board,
Remember me.
I'm the one taking pictures with Dori Whitney.
They may not be good
For a photographer I'm not.
But it probably doesn't matter as the pictures are cropped.
Refrain:
My cannon, my cannon . . .
My dear board, my dear board,
About WBC.
Did I forget to mention a certain fee?
If you don't get 800 of your beer-drinking friends,
You'll end up on the street
With the bums and their tins.
Refrain:
My cannon, my cannon . . .
My dear board, my dear board,
Your fate is set.
You have your three Daves as a safety net.
Keep them focused and thinking about the future.
If Marilyn returns, it will be torture!
Bye, Dear Corie
Active ASBC Corporate Members
ADM Malting Co.; Decatur, IL
Advanced Polymer Systems; Redwood City, CA
Altek Company; Torrington, CT
Anheuser-Busch Corp.; St. Louis, MO
Anton Paar USA; Ashland, VA
Asia Pacific Breweries PTE Ltd.; Ibrahim, Singapore
Association of Brewers; Boulder, CO
Beer Indust. Assoc.; Shandong China; Jinan, Peoples Rep China
Bio-Chem Laboratories, Inc.; Grand Rapids, MI
Boston Beer Co.-Brewery; Boston, MA
Brewing Research International; Redhill Surrey, England
Briess Malting Company; Chilton, WI
Brulotte Farms, Inc.; Toppenish, WA
Carlsberg Research Center; Valby, Denmark
Casco Inc.; Etobicoke, Canada
Cereceria Leona SA; Zipaquira, Colombia
Cerveceria Polar CA; Caracas, Venezuela
Cerveceria Quilmes Grupo Tecnico; Quilmes, Argentina
Cervejarias Kaiser Brasil Ltda.; Jacarei, Brazil
Coors Brewing Company; Golden, CO
DB Breweries Ltd.; Auckland, New Zealand
DiverseyLever Inc.; Dexter, MI
Empresas Polar; Miami, FL
Fabricas Nacionales De Cerveza; Montevideo, Uruguay
Froedtert Malt Corp.; Milwaukee, WI
Fund. Mexicana Investigacion; Col. San Rafael, Mexico
Genesee Brewing Co., Inc.; Rochester, NY
Great Western Malting; Vancouver, WA
Guangzhou Malting Co. Ltd.; Guangzhou, Peoples Rep China
Haas Hop Products; Milwaukee, WI
Heineken; Aalsmeer, Netherlands
J Boag & Son Brewers; Tasmania, Australia
John I. Haas, Inc.; Yakima, WA
Kalsec Inc.; Kalamazoo, MI
Karl Strauss Breweries; San Diego, CA
Kirin Brewery Company Ltd.; Tokyo, Japan
Labatt Breweries of Canada, Ltd.; London, Canada
Ladish Malting Co.; Jefferson, WI
Lupofresh, Inc.; Wapato, WA
Millennium Specialty Chemicals; Baltimore, MD
Miller Brewing Co.; Milwaukee, WI
Minnesota Malting Co.; Cannon Falls, MN
Molson Breweries; Etobicoke, Canada
Morris Hanbury USA Inc.; Yakima, WA
Novo Nordisk BioChem; Franklinton, NC
Orbisphere Laboratories; Emerson, NJ
Pabst Brewing Company; Milwaukee, WI
Pacific Western Brewing Co.; Prince George, Canada
Peavey Grain Co.; Minneapolis, MN
The PQ Corporation; Conshohocken, PA
Pure Malt Products; East Lothian, Scotland
Rahr Malting Co.; Shakopee, MN
Schreier Malting Company; Sheboygan, WI
J. E. Siebel Sons Company; Chicago, IL
Sierra Nevada Brewing Co.; Chico, CA
The Stroh Brewery Co.; Detroit, MI
Union de Cervecerias Peruanas; Lima, Peru
Vicam; Watertown, MA
Vinquiry, Inc.; Healdsburg, CA
World Minerals Inc.; Lompoc, CA
Yakima Chief Inc.; Sunnyside, WA
New Active ASBC Members
Croonenberghs, Jon W., R&D, environmental sales, Golden, CO
Cummings, Andrew D., brewmaster, Wagner Brewing Co., Lodi, NY
Delange, A. J., Zeta Associates, Fairfax, VA
Gabel, Greg S., quality control supervisor, Haas Hop Products, Inc., Sidney, NE
Klump, Stephen P., senior research scientist, Stroh Brewery Co., Detroit, MI
Rangel-Aldao, Rafael, Empresas Polar, Miami, FL
Stover, Tim H., account manager, J. E. Siebel Sons/Quest Intl., Chicago, IL
Trueblood, Hope A., student, Davis, CA
White, Scott, beverage manager, Orbisphere Laboratories, Emerson, NJ
Yoshioka, Kazuo, general manager, Kirin Brewery Co., Yokohama, Japan
Younis, Omar S., student, Heriot-Watt University, Edinburgh, Scotland
Upcoming ASBC Meetings
1988
June 20-24
Sheraton Ferncroft Resort, Boston, MA
1999
June 19-23
Wigwam Resort, Phoenix, AZ
2000
June 23-27
World Brewing Congress
Disney's Coronado Springs, Orlando, FL
Newsletter Deadlines
No. 3, 1998: 7/7/98
No. 4, 1998: 9/23/98
No. 1, 1999: 11/16/98
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 58, Number 2, 1998
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 Maruyama, 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 Information and Publications
Larry J. Hartman, Director of Finance
Leslie Gibson, Meetings Manager
Phyllis Albertz, ASBC Newsletter Assistant Editor
Amy Hope, Director of Administration
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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© 1999 by the American Society of Brewing Chemists