ASBC Newsletter - NUMBER 3 1998

As I said in my Boston acceptance speech, I welcome the honor of being your president for the coming year. I will do my best to justify the confidence you have placed in me. I look forward to this year with enthusiasm and optimism, knowing I have a superb team of directors, committee and subcommittee chairs, members, the St. Paul staff, and all of you with me. It will be through your efforts that the ASBC will continue to be the vital society it is and to move forward to achieve its mission and fulfill its vision.

I would like to start this new year--I think most of us count from Annual Meeting to Annual Meeting--by thanking a host of people. First, thanks to our new past-president, Dave Thomas, for the superb job he did this past year as president. He set the bar very high indeed! Thanks to Bruce Sebree, our outgoing past-president, and to Sue Thompson, our outgoing secretary--you'll be missed but not forgotten. Welcome to incoming Board members: Dave Ryder, president-elect; Nona Mundy, vice-president; and Holly Kuester, secretary; thanks for agreeing to serve.

Congratulations and thanks to Dirk Bendiak, who masterfully completed his first year as program committee chair. He and his committee did a great job with the Boston Meeting and we look forward to even better things for Phoenix (mark your calendars). The 65th ASBC Annual Meeting will be held June 19-23, 1999, at the Wigwam Resort in Phoenix, Arizona.

Speaking of Boston, thanks to all of those, in addition to Dirk and his team, who contributed so much to its success: Nona Mundy, poster coordinator; the moderators; the individual paper and poster presenters; the exhibitors; the committee and subcommittee chairs and members; liaison officers; and, of course, all attendees. Thanks to Greg Casey, Karen DeVries, and Margaret Morrison who completed their first year as technical committee chair, Newsletter editor, and Methods of Analysis editor, respectively. Good job!

I remember fondly, and well, my first ASBC Annual Meeting. It was 23 years ago, at the Concord Hotel, Kiamesha Lake, New York, May 4-8, 1975. Mike Sfat was president, Dave Lubert was president-elect, Donald Brumstead was vice-president, Lloyd Rigby was past-president, Peter McRae was Technical Committee chair, and David Murphy was Program Committee chair. It was all very new, strange, and intimidating to a fresh research chemist from the Great White North. I was working at Molson Breweries of Canada in Montreal at the time. Why am I telling you all this? One of our challenges is to bring new members into the fold quickly, without intimidation, and get them involved in our Society activities, where they can contribute and benefit from full participation in our Society. One new way we tried to do that at Boston was through the "First-Timers Breakfast", which worked so well we're going to repeat and expand on the theme in Phoenix.

One of the main messages of this, my first President's Column, is that the ASBC is a volunteer organization that depends on you, all of you, to volunteer your valuable time and efforts. It's how we get things done; it's how our Society works. Thus, keep on volunteering and getting involved. Volunteering has many benefits, including technical, professional, and personal development. Tell your organizations about these many benefits. We depend on them to support you in your volunteering efforts. I will be contacting them in the coming months to stress these facts and to encourage their support.

I would now like to say a few words about the future. Specifically, I refer to the electronic information age. As an example, recall the Hop Powdery Mildew Electronic Symposium (HPMES), which took place March 2-April 17, 1998. Who would have thought, even two or three years ago, that the ASBC would be a key participant in a state-of-the-art, leading-edge technological event like an on-line Internet electronic symposium? But we did it, very successfully by all accounts, and we're poised to forge ahead. The HPMES demonstrated the power of electronic information technology. The way we run our Society is rapidly changing. Internet and e-mail are fast becoming the normal way of doing business. Committees may soon be run primarily this way. Electronic publishing is already here (the full text of the Newsletter is now published on ASBCnet). The Journal and Methods of Analysis aren't far behind. Bob Jensen has volunteered to be the first Internet editor, within the Publications Committee, to oversee the planning and direction of this vast, exciting, new area that promises to be a major force in all future Society business and activities. The opportunities are enormous; the potential is breathtaking. Our challenge will be to direct these developments, not let them direct us.

Continuing my comments on the future, your Board of Directors has begun preparing a new strategic plan for the ASBC, which should be ready to present to the membership during my tenure. It will be the blueprint for our Society going in to the 2lst Century and beyond. You'll be hearing more about it in the coming months. Let me share with you the current draft of a Vision Statement for our society:

"In order to ensure the highest quality, consistency and safety of malt-based beverages and their ingredients, the ASBC will be a global authority for excellence in the field of brewing and related sciences and technology by: proactively identifying and rapidly responding to industry concerns; broadly and efficiently communicating relevant information; providing world-class personal and professional development; and continuously improving and expanding methods of measurement."

I stress this is a draft. Please write, phone, fax, or e-mail your comments and input to anyone on the Board.

Having said all that, we must remind ourselves not to forget the fundamentals. The basis of progress is still people, and communication is still the basis of human relations. Along with communications, the ASBC can and must make significant contributions to continuous improvement, continuous learning, professional and personal development, and thereby deliver major benefits to our membership. We must all communicate these benefits to our organizations and to our supervisors, to maintain our membership, grow our Society and thereby accomplish our goals.

As I said before, this is a society of volunteers. We depend on you, all of you, to make our Society work, to achieve our mission, to realize our vision and to carry us forward into the 21st Century.

Call for Nominations for ASBC Awards

The ASBC Awards Committee requests nominations from Society members for the following Society awards.

Award of Distinction
The criteria for this award is to acknowledge exceptional lifetime achievement, contribution, and service to brewing science and the brewing industry.

Geoff Palmer, presented the Award of Distinction by ASBC President Dave Thomas, is a professor at the International Centre for Brewing and Distilling at Heriot-Watt University in Edinburgh, Scotland. Palmer is the first European recipient of this award, which the Scottish press referred to as the "Oscar" of the brewing world. "Only three scientists have been given this award before, so I was really pleased to get it," Palmer said. He lives in Scotland with his wife Margaret and two daughters, Catherine and Susan.

Honorary Life Membership
This award is reserved for retired members who have exhibited exceptional long-term service to the Society within elected or appointed positions. Past-presidents of the Society automatically qualify.

In 1998, the title of Honorary Life Member was awarded to three ASBC members who met the award criteria of retired members who have exhibited exceptional long-term service to the Society. Pictured above is Michael R. Sfat accepting at this year's President's Banquet. The other two 1998 recipients were Michael J. Lewis and Richard Berndt.

The Society wishes to acknowledge outstanding contributions by individual members and appreciates your consideration of this call for nominations. Your suggestions for the establishment of additional awards honors are welcome.

Please address your nominations and comments to one of the ASBC Awards Committee members: Nona Mundy, Chair; Bruce Sebree; Rob McCaig; Sherman Chan; Peter Gales; Dick Pyler; American Society of Brewing Chemists, Inc., 3340 Pilot Knob Road, St. Paul, MN 55121-2097.

Award of Distinction
G. H. Palmer (1998)
W. J. Olsen (1988)
E. Kneen (1982)
D. B. West (1981)

Honorary Life Membership
Michael J. Lewis
Michael R. Sfat
Richard Berndt
Robert I. Tenny
Carroll A. Dayharsh
Kurt Becker
George E. Bredt
John B. Bockelmann
Dwight B. West
Harold H. Geller
Ronald A. Latimer
Philip E. Dakin
J. Robert Piening
Roger A. Carroll
William A. Hardwick, Jr.
James McDougall
G. Calvin Dyson
Vincent S. Bavisotto
Earl L. Van Engel
Harold E. Weissler
N. Margaret Morrison
Sam Likens
Philip D. Israel
Arthur J. Rehberger
F. Lloyd Rigby
Alfred Haunold

Board of Directors' Profile

Board of Directors

Incoming ASBC Board of Directors. From left, seated: Nona Mundy, Dave Ryder, Dave Hysert, Dave Thomas, and Bob Jensen. Standing: Rob Maruyama, Holly Kuester, Dirk Bendiak, Greg Casey, and Steve Nelson

David Hysert, new ASBC president, is vice-president, technical director for John I. Haas, Inc., in Yakima, WA. In this position, which he has held since 1992, he is responsible for research and development, technical services, and quality assurance. Prior to joining Haas, he enjoyed an 18-year career at Molson Breweries, where he held various positions in research, technical services, and quality control, including director, technical services (1981-1985), and vice-president, research and quality assurance (1985-1992). He received a PhD from the University of Toronto in bioorganic chemistry in 1971. Hysert has served the ASBC in several capacities, including as a member of the Editorial Committee (1981-1982), member of the Technical Committee (1982-1984), and chair of the International Methods subcommittee (1984-1992). He served the ASBC Board of Directors as chair of the Publications Committee (1994-1996).

He is an active member of many professional societies besides the American Society of Brewing Chemists including the Master Brewers Association of the Americas and the Institute of Brewing. He was president of the Hop Research Council in 1992 and 1993 and is currently HRC liaison officer for the ASBC.

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

Ryder began his brewing career in England at Associated British Maltsters. He then joined the South African Breweries Beer Division and was later named director of research and development for that group's brewing and malting concerns at the Delta Corporation, Ltd. Ryder was subsequently international technical consultant with Artois Breweries in Belgium. He joined Miller Brewing Company as director of research in June 1992, and was later named director of research and quality in February 1995. Prior to joining Miller Brewing Company, he was vice-president, technical services at J.E. Siebel Sons' Co., Inc., in Chicago. He was also director of education for the Siebel Institute of Technology.

Ryder acquired a PhD in biochemistry from the University of Brussels, Belgium. He also holds academic qualifications from the Institute of Biology and the Royal Society in London. He is past chair of the Program Committee (1988-1992) and Publications Committee (1992-1994) of ASBC. He is a fellow of the Institute of Brewing, member of the Master Brewers Association of the Americas (MBAA), and the Brewing Science Group of the European Brewery Convention (EBC). He currently chairs a subgroup of the EBC for studying new fermentation systems. Ryder has been published widely in brewing literature including the ASBC Journal, the MBAA Technical Quarterly, Brewers Digest, Bebidas, Beverages, and the Proceedings of the European Brewery Convention. In 1982, and again in 1994, he was coauthor of papers that won the NIBAA Presidential Award in Brewing. In 1996, he was coauthor of the paper that won the ASBC Eric Kneen Memorial Award.

Nona M. Mundy joins the Board as vice-president. She received a BS 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 been manager, technical program administration, for Brewing Technical Services reporting to Anthony J. Cutaia. Since 1996, she has been involved as an instructor (brewmaster) for the Budweiser Mobile Beer School.

She has served the ASBC on the local level as secretary through past-president (1986-1990). Besides serving on Technical subcommittees and publishing a paper in the Journal, she served as Newsletter editor from 1990 through 1994 and as Program Committee chair from 1995 through 1997.

Holly M. Kuester joins the Board as secretary. She obtained a BS 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. Kuester 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."

Robert Jensen remains on the Board as treasurer. As a Mensing scholar, Jensen worked for Minnesota Malting Company during his college years, and upon receiving his degrees, accepted a job as research director for the company. He graduated from the University of Minnesota in 1977 with BS degrees in biochemistry and microbiology and continued his education through the University's food science extension program. He has worked for Minnesota Malting Company for 20 years and was recently promoted to the position of vice-president of quality and operations. His job responsibilities include corporate quality control, production management, research and development, and information systems.

Jensen has been active in ASBC, serving as president of the local section, a member of the Technical Committee, and chair of the New and Alternate Methods subcommittee. He has been Minnesota Malting Company's technical representative to AMBA for the past 11 years.

Dave Thomas, remains on the Board as past-president. He is director of Brewing Research and Development for Coors Brewing Co. in Golden, CO, where he has worked in R&D, Quality Assurance, Production, and Quality Control since 1975. He received a BS in molecular biology from the University of Colorado and an MSc in brewing from Heriot-Watt University in Edinburgh.

Thomas, his wife Amy, and their children Bess and Andy, live in the foothills of Colorado in a log home they built themselves in 1979. He is a member of the ASBC, MBAA, IoB, AACC, IBS, HWUFBSA and Sigma Xi and served four years on the Technical Committee of the ASBC. He also served as treasurer, vice-president, and president.

Dirk S. Bendiak continues as chair of the Program Committee. He received his BSc in genetics from the University of Alberta (1975) and his PhD in molecular biology from York University (1980). After a year of postdoctoral work at the University of Alberta in yeast mutational research, he began to work at Molson Breweries Canada Ltd., in 1981, as senior microbiologist.

He has worked in the quality assurance and research areas. This work has included numerous projects in microbial physiology, yeast physiology, yeast identification, and yeast-handling concerns. In 1995, he began his present position of corporate operations specialist for Molson Breweries. He is an active member of ASBC, MBAA, American Society of Microbiologists, and Canadian Genetics Society.

Rob Maruyama continues as chair of the Publications Committee. He graduated from the University of Colorado in Boulder in 1979 with a BA degree in molecular cellular developmental biology and received an MS degree in environmental science and engineering from the Colorado School of Mines in 1993. He joined Coors in 1980. During his tenure at Coors, he was responsible for analytical methods development using gas chromatography and HPLC, development of laboratory automation applications, and analytical project management. In 1994, he was named laboratory supervisor, responsible for the organic laboratory operations that support environmental control and container manufacturing. He was promoted to research and quality assurance laboratory manager in 1995 and is responsible for managing the analytical laboratory that supports brewing research and development, packaging and container R&D, and quality assurance.

Maruyama is a member of ASBC and ACS and has made presentations and posters to ASBC and AOAC Int. He has been an active subcommittee participant and has chaired a number of Technical subcommittees, most recently Coordination of New and Alternate Methods of Analysis.

Gregory Casey continues as chair of the Technical Committee. He graduated from the University of Guelph in 1979 with a BSc in microbiology and obtained a PhD in applied microbiology at the University of Saskatchewan in 1984. (His thesis title was "Fermentation of High Gravity Worts by Saccharomyces uvarum Brewers' Yeasts".) After two years as a NATO postdoctoral scientist at Carlsberg Laboratories in Copenhagen, studying molecular yeast genetics and yeast karyotyping, he briefly returned to the University of Saskatchewan as an assistant professor in the food biotechnology program. Since then, he has worked as a senior research scientist with Anheuser-Busch and as a senior project leader in charge of the strain development laboratory at Red Star Yeast and Products. Presently, he is the senior director of corporate laboratories for the Stroh Brewery Co. in Detroit, responsible for the flavor evaluation, pilot brewery, research and development, microbiological services, and analytical laboratory departments. Since 1981, he has published numerous articles in the areas of yeast genetics and physiology, high gravity fermentations, and brewing quality control.

Highlights of the ASBC Board of Directors Meetings

June 20, 1998
The ASBC Board of Directors met Saturday, June 20, 1998, in Boston. President Dave Thomas called the meeting to order at 8:10 a.m. After reading the previous meeting's minutes, Dave Thomas gave the president's report. The Board of Directors and the St. Paul staff revisited the ASBC Strategic Plan in St. Paul on April 26 and 27, 1998. Great strides were made toward creation of an ASBC vision statement and aligning membership plans for the future. Thomas reported that signing of the cooperative agreement between the ASBC and the BCOJ would take place with Etsuji Tawada, newly elected president of the BCOJ, at the Recognition Luncheon.

Reports from the offices of president-elect, vice-president, past-president, and secretary were presented. David Hysert gave the Local Section and Student Section reports. He reported that the Student Section would be well represented at the Annual Meeting with 11 students attending. David Ryder reported that one short course, Hop Technology, was held since the last Annual Meeting. A new course on Pasteurization is scheduled for October 7-8, 1998, in Chicago, and the Barley Malt Quality Evaluation course will be held October 26-29, 1998, in Fargo, ND, in conjunction with the Northern Crops Institute. Bruce Sebree reported that Article 7 of the Bylaws was rewritten to allow for the addition of an at-large international member to the Board of Directors. The change in bylaws was nearly unanimously approved by a ballot vote sent to the membership.

Treasurer Bob Jensen reported that as of March 31, 1998, the audited balance sheet for the fourth quarter of FY98 showed total assets of $484,419.98 and liabilities less the operating reserve of $185,479.55. The net operating loss for the year was ($16,773.46). Membership equity plus operation reserves showed a significant increase, ending the year at $298,940.42. This was an increase of $44,509.85 for the year and is a result of realized and unrealized investment income.

Chairman Greg Casey gave the Technical Committee report. Ten collaborative studies were conducted during 1997-98. As a result, five are recommended for approval by the Board for inclusion in Methods of Analysis: Dimethyl Sulfide Precursor in Malt by Headspace Gas Chromatography, Protein and Moisture in Whole Grain Barley by Near-Infrared Spectroscopy, SMMP Medium for the Selective Isolation of Megasphaera and Pectinatus, CLEN Medium for the Detection of Wild Yeast, and Beer Decarbonation by Rotary Shaker Method. Four new subcommittees will be added in the coming year: Difference-From-Control Sensory Test, Arabinoxylans (Pentosans) by GC or Colorimetry, Surface Hygiene Testing Using ATP Bioluminescence, and Headspace Solid-Phase Microextraction for Determination of Hop Essential Oils. Casey also reported that release of the ICE-2 calibration extract is targeted for August 1998.

Chairman Rob Maruyama presented the Publications Committee report. Five Editorial Board members reach the end of their terms: Hugo Patino, Michael Barney, Kenneth Berg, Mike Ingledew, and Anthony Irwin. Joining the Editorial Board are Alfonso Navarro, John Paul Maye, Katalin Rossmoore, Alex MacGregor, Stephen Klump, J. Delcour, and Hugho Horan. The position of Internet editor was created to focus, develop, and implement ASBCnet publications. Bob Jensen will fill this position on a temporary basis.

Reports were presented by Program Committee chair Dirk Bendiak and executive officer Steve Nelson. The meeting was adjourned at 3:30 p.m.

June 25, 1998
President David Hysert presided over the ASBC Board meeting held on June 25, 1998, at the Sheridan Ferncroft Resort in Danvers, MA. The meeting was called to order at 8:10 a.m. with the first order of business being a discussion of the Annual Meeting. The meeting was a success with many exceptional technical papers and posters covering a wide range of topics. An at-length discussion on the workshops, a few of which were new this year, followed. The current format and set-up for these discussion forums was critiqued, and suggestions were made for next year. It was agreed that the moderators would submit minutes from their particular workshops and for publication in Newsletter No. 3. To facilitate continuing workshop discussions, it was suggested that the ASBCnet be used. There were many positive comments with regard to the First-Timers Breakfast. There will be a similar event at the next Annual Meeting with a few modifications. The preliminary Vision Statement, which was posted during the Annual Meeting, will be reworked based on feedback received. The new ASBC logo search continues.

The next items of business were the presentation of the board member meeting reports. President David Hysert reported on the past-presidents meeting. David Ryder followed with reports on the Local Section officers meeting and the Student Section meeting. Ryder reported there was some concern about the overall vitality of the Local Sections. Dwindling numbers and lack of participation are a few of the difficult issues. The Student Section is doing well under the leadership of Karen Churchill. Rob Maruyama's review of the Publications Committee report was followed by Dirk Bendiak's report on the Program Committee meeting. Greg Casey gave the Technical Committee and subcommittee meeting reports. Of the 10 collaborative studies conducted during 1997-98, five are recommended for inclusion in Methods of Analysis: Dimethyl Sulfide Precursor in Malt by Headspace Gas Chromotography, Protein and Moisture in Whole Grain Barley by Near-Infrared Spectroscopy, SMMP Medium for the Selective Isolation of Megasphaera and Pectinatus, CLEN Medium for the Detection of Wild Yeast, and Beer Decarbonation by Rotary Shaker Method. Contacts will be made with Craft Brewers to organize a collaborative on malt grind analysis and a standard sieve test.

Following the reading of the previous board meeting highlights, Jim Munroe reported on the WBC 2000 event. A few other brief items of discussion included an ASBC Strategic Plan update and the possibilities for the 2001 ASBC meeting site. The meeting was adjourned at 11:30 a.m.

Highlights of the ASBC General Business Meeting

June 21, 1998
The General Business Meeting was called to order by president Dave Thomas at 8:30 a.m. After welcoming everyone to the 64th Annual Meeting, he summarized the activities of the Society over the past year. The president reported that the Board of Directors revisited the Society's strategic plan in April, and shared the Board's vision for the Society. Thomas discussed the Laboratory Methods for Craft Brewers handbook and the first ASBCnet electronic event Hop Powdery Mildew. Both were great successes. The president reported that the cooperative agreement between the ASBC and the BCOJ would be signed at the Recognition Luncheon. Program chair Dirk Bendiak and poster moderator Nona Mundy were thanked for putting together an outstanding program this year. Also acknowledged for their contributions were past-president Bruce Sebree, secretary Sue Thompson, and Training and Education Committee chair Peter Gales, who will be completing their terms.

Signing the Joint Agreement between ASBC and BCOJ: Etsuji Tawada and Dave Thomas.

The minutes of the 63rd Annual Meeting were read and approved. Bob Jensen presented the Treasurer's report. Membership increased to 938, an increase of 38% over the last five years. A moment of silence was observed in memory of deceased members: Allan D. Dickson, retired; Kurt C. Duecker, Schreier Malting Co.; Jerome Haggenmiller, Olympia Brewing Co.; Charles W. Tannert, A. Gusmer Co.; and Jan M. van Rossem, Heineken.

Past-president Bruce Sebree presented the Bylaws Committee report. He reported that the change in Article 7 of the Bylaws, allowing the addition of an at-large international member to the Board of Directors, was passed by a wide margin after a ballot vote by the membership.

The various committee chairs and liaison officers presented their reports, and all reports were accepted as read.

Bruce Sebree presented the Nominating Committee's proposed slate for Society officers: president-elect David Ryder, vice-president Nona Mundy, and secretary Holly Kuester. Nominations were closed and accepted. The slate was unanimously approved by the membership.

1998 Annual Meeting Committee Reports

PRESIDENT'S OPENING REMARKS
First of all, kudos to the Board of Directors and the St. Paul staff for taking on the seemingly onerous task of revisiting the 10-year ASBC Strategic Plan in St. Paul on April 26 and 27, 1998. The task turned out to be far from onerous, we had fun and really made great strides toward creation of an ASBC Vision Statement and aligning our membership plans for the new millennium. Thanks and congratulations to all those involved! The Board is very interested in your thoughts on details of the strategic plan, especially on the proposed Vision Statement, which is posted next to the registration desk: The Vision Statement currently reads:

"In order to ensure the highest quality, consistency, and safety of malt-based beverages and their ingredients, the ASBC will be a global authority for excellence in the field of brewing and related sciences and technology by: proactively identifying and rapidly responding to industry concerns; broadly and efficiently communicating relevant information; providing world-class personal and professional development; and continuously improving and expanding methods of measurement."

In January 1998, we published the Laboratory Methods for Craft Brewers and have sold 317 copies as of June 4, 1998. This fulfills one of the many goals established as a result of your strategic planning more than 10 years ago.

The Technical Committee and Board of Directors have been working with the Analysis Committee of the Brewery Convention of Japan (BCOJ) in adopting methods for their methods book and drafting a cooperative agreement. This agreement is modeled after those signed over the last two years with the EBC and MBAA, and will be signed with Etsuji Tawada, newly elected president of the BCOJ, during this meeting.

To apprise you of what is happening in training and education in the ASBC, Sherman Chan has agreed to replace Pete Gales as chair of this important member service committee. Many thanks to both of these gentlemen. The Hop Technology short course was held in September 1997 with 22 registrants. The Online Process Monitoring Instruments short course was canceled this year due to lack of registrants. The Barley Malt Quality Evaluation short course will be cosponsored with Northern Crops Institute. A Pasteurization short course is scheduled for Oct 7-8, 1998, in Chicago, with Harvey Manning as course director. Short Courses on statistics and hop technology are not offered in 1998, but will be scheduled later.

At the risk of sounding like braggarts, we have decided that we need to remind everyone of the many accomplishments of the ASBC in past years and the benefits of membership today through a public relations program. During 1997, the ASBC expanded its efforts in quality control of hops by cohosting a first-ever live electronic symposium on Hop Powdery Mildew, the most significant threat to hop culture in the United States in many years. This symposium is still available for viewing on the Internet at www.scisoc.org.asbc. Hop Powdery Mildew and the history of hop culture will be part of the technical program of this meeting in historic Boston. Your Society also participated in research toward dealing with the most serious barley quality problem in the United States today, namely Fusarium infection in barley from the Red River Valley. You will hear more about the latest developments in Fusarium, deoxynivalenol, and other barley and malt research and quality issues during the coming week. At least 10 of the presentations here in Boston are put together by student members of ASBC and travel was funded partially by the ASBC Student Travel Grant fund.

The Laboratory Methods for Craft Brewers is still selling at a brisk pace (317 copies sold as of June 4) and has about $10,000 to the bottom line. In addition, $60,000 worth of investment profits have led to a membership equity surplus of over $44,000 as Bob Jensen and Larry Hartman will tell you later in this meeting. Please let us know how you think we should spend this surplus.

Finally, I think the technical and social program put together for this meeting in historic Boston is truly outstanding, and I heartily congratulate the authors, members of the program and technical committees, the Board of Directors, and St. Paul staff! A special thanks and farewell to Sue Thompson and Bruce Sebree who are completing their terms on the Board of Directors at this meeting. Bruce, in fact has had his complete quota of fun in the malting and brewing industry and is moving over to the vitamins and neutraceutical side of ADM. Unless we talk him out of it, this could be his final ASBC meeting after 15 years. Best of luck, Bruce and Marcia, we will miss you!

Make sure you enjoy yourself, continue to learn and form networks this week. I have enjoyed my short year as president of ASBC and look forward to continuing to work with all of my friends in ASBC, on the board, and in St. Paul, as official ASBC curmudgeon (aka past-president) after Wednesday, June 24, 1998, at about 9:36 p.m.

I'll finish with a quote from columnist Dave Barry: "Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza."

TREASURER'S REPORT
As of March 3l, 1998, the audited balance sheet for Q4 of FY98 shows total assets of $484,419.98 and liabilities less the operating reserve of $185,479.55. The net operating loss for the year was ($16,773.46). Even though there was an operating loss for the year, membership equity plus operation reserves showed a significant increase, ending the year at $298,940.43, This was an increase of $44,509.85 for the year and is a result of realized and unrealized investment income.

PUBLICATIONS COMMITTEE REPORT
As always, the efforts of editors P. Freeman, K. DeVries, and M. Morrison are greatly appreciated. Their work and dedication ensure that ASBC publications continue to be world-class. Thank you.

Methods of Analysis
Margaret Morrison has completed a preliminary draft of the BOTTLES section of the Packaging Methods. Draft methods were provided to members for critique and comment. To date, Margaret hasn't received any feedback. Editorial review by subject material experts is critical. Methods for the MOA must be pertinent, accurate, and useable.

An in-depth review of the BOTTLES CLOSURES section has been completed. Five of the six methods need no changes. The sixth method, "Lithography Resistance", will be replaced by the "Lithography Resistance to Pasteurization Conditions for Steel Crowns and Roll-on Pilfer Proof (ROPP) Aluminum Closures" method produced by the 1997 subcommittee and approved by the Board of Directors at last year's Annual Meeting.

The Packaging Methods, CANS, will be as challenging as the BOTTLES section. Review will begin after the Annual Meeting.

ASBC Journal
Issue 56(2) of ASBC Journal contained seven papers. Issue 56(3) is in the very early stages of preparation with one paper accepted, while a further 12 papers are at various stages of the review and revision process. In response to the reminders sent to authors who had not submitted papers following the Palm Springs Annual Meeting, five authors have submitted manuscripts, while a further seven have indicated their intention to do so. With continuing efforts to encourage prompt submission of manuscripts, it is expected that the supply of papers for publication will be adequate for the remainder of the year. Of the 31 papers published or submitted for publication in 1998, 19 have come from the Annual Meeting, while 12 were unsolicited. Of the presentations from the Palm Springs meeting, 37% have been submitted so far for publication in the Journal (33% from Chicago).

In preparation for Volume 57, each of the presenters scheduled for the Boston meeting were contacted (twice) by the Publication Committee chair encouraging them to bring their manuscript to the Annual Meeting. Following the Annual Meeting, moderators and the Publication Committee chair will continue to encourage presenters to complete their work.

Instructions to Authors and Abbreviations
The "Instructions to Authors and Abbreviations" were revised early in 1998. Thanks to Greg Casey, Dirk Bendiak, Margaret Morrison, Rob Maruyama, and John Grigsby for working on the changes.

Eric Kneen Award
A total of 19 papers from Volume 55 were eligible for the Eric Kneen Award.

Editorial Board
Five Editorial Board members (Patiño, Barney, Berg, Ingeldew, and Irwin) reach the end of their (second) terms in 1998. A list of potential replacements has been presented to the Board of Directors for approval. Cutaia and Dowhanick complete their first terms on the Editorial Board in 1998 and are eligible for appointment for a second term (to 2001).

The approval of the Board of Directors is sought for the nominations to serve on the Editorial Board. The following individuals have indicated their willingness to serve on the board: Alfonso Navarro, director of research and development Miller Brewing Co.; John Paul Maye, technical director Haas Hop Products, Inc.; Kathlin Rossmoore, manager, Microbiological Services, The Stroh Brewery Co.; Alex W. MacGregor, program manager, Barley and Malt, Canadian Grain Commission Research; Stephen P. Klump, senior research scientist, The Stroh Brewery Co.; J. Delcour, head of the laboratory, Katholieke Universiteit Leuven; Huhgo Horan, technical director, Minch Norton-Irish Malt.

We are awaiting confirmation from: T. C. S. Dolan, Highland Malt Distilling Ltd.; and Jean Pierre Dufour, University of Otago.

ASBC Newsletter
Newsletter Volume 58 has had two issues. Volume 58(2) was received by the membership in time to convince readers that they couldn't miss the Boston meeting. Many thanks to those who have provided articles, book reviews, flow charts, and even songs for the Newsletter. These really help keep the Newsletter interesting. Thank you, St. Paul staff. As always, your support is greatly appreciated.

Internet Committee
Internet technology provides the Society with an unparalleled opportunity to "link" to the global brewing community. Information sharing through the ASBCnet is critical to current and future Society publications. ASBC must continue to maintain its high standards for technical and editorial expertise and capitalize on current publication media like the Internet. The position of Internet Editor was created to focus, develop, and implement ASBC Internet publications. The Internet Editor will be a permanent member of the Publications Committee. Based on suggestions from J. Grigsby and the former Internet Committee, the Editorial Board will be asked to assist the Internet Editor as specific needs arise.

Bob Jensen has graciously volunteered to fill the role of Internet Editor on a temporary basis. Bob, thank you for your input and commitment. Bob has proposed a Vision for ASBCnet, a brief outline of responsibilities, and suggested current needs and corrections.

Vision for ASBCnet: The first place people go to find information on, and training in, brewing science and technology.

Internet Editor responsibilities: review site content and organization; aid and monitor the addition of new information and services on the site, such as MOA, Journal, teaching tools, and member recruitment; check web site frequently for accuracy of links and timeliness of postings; promote the use of the web site, increase the number of hits and people using the site, write to authors of other appropriate sites encouraging them to link to ours; look for other sites to link to, develop criteria for the kind of sites we should (and should not) link to, and develop and maintain an organized hierarchy for links; and select feature site of the month and write a short note about the site.

Current site needs and corrections: 1) link to Anheuser-Busch is not functioning correctly, new link should be www.anheuser-busch.com. (under ASBC info, other Internet sites); 2) put "link to other sites" button on home page; 3) add feature site of the month (first feature site: www.brewodd.com/the_ brewer/9604/br2.html); 4) add links to: www.beerchina.com and www.breworld.com; 5) look up web sites for corporate members and other associations, and link to them (e.g., American Malting Barley Association at www.ambainc.org); and 6) add more pictures, the site is rather boring.

First feature site: This site, written by the technical director of the largest brewing company in Russia, provides an overview of Russian brewing, including a look at the breweries, the market, the product, and the future.

On the behalf of the Publications Committee, I would like to thank J. Grigsby and the Internet Committee for all of their work and input. Their efforts have helped define new roles and opportunities for the Publications Committee and the use of the Internet.

Dave Thomas presented Margaret Morrison with an ASBC recognition award for her many years of service as poster chair for the Annual Meetings.

CONSTITUTION AND BY-LAWS
The committee for this year was represented by Rob McCaig, Sherman Chan, and Bruce Sebree.

At the Board's request, Article 7--Directors of the Constitution was rewritten to allow for the addition of an at-large director to the ASBC Board from the international membership. With the help of staff, a letter ballot was prepared for membership vote on proposed by-laws changes. The letter balloting was completed successfully with the changes passing by a very wide margin. The revised by-laws in their entirety will be published in an upcoming issue of the ASBC Newsletter.

NOMINATING COMMITTEE REPORT
The committee for this year was represented by Rob McCaig, Ric Berndt, Jim Munroe, Dick Pyler, and Bruce Sebree.

Nominees for the 1998-99 Board of Directors of the ASBC are: David Ryder, president-elect; Nona Mundy, vice-president; and Holly Kuester, secretary

TECHNICAL COMMITTEE REPORT
The Technical Committee and the subcommittee chairmen conducted 10 collaborative studies during 1997-98. As a result, six are recommended for approval by the Board for inclusion in Methods of Analysis. These are: alpha-Amylase in Malt by Automated Flow Analysis, chaired by Gordon Laycock; Dimethyl Sulfide Precursor in Malt by Headspace Gas Chromatography, chaired by Cheryl Bartnett; Protein and Moisture in Whole Grain Barley by Near-Infrared Spectroscopy, chaired by Mike Munar; SMMP Medium for the Selective Isolation of Megasphaera and Pectinatus, chaired by Alan Foster; CLEN Medium for the Detection of Wild Yeast (International Collaborative Method), chaired by Cindy-Lou Dull; and Beer Decarbonation by a Rotary Shaker Method, chaired by John Alibrandi.

Other collaborative programs will be continuing for another year. These include Sulfur Dioxide in Beer by Headspace Gas Chromatography, chaired by Lauren Stenroos; Selective Measurement of Acetohydroxy Acid Precursors of Vicinal Diketones, chaired by Cindy McLinn; and Determination of Iso-alpha-, alpha-, and beta-Acids in Hop and Isomerized Hop Extracts by HPLC, chaired by Joan Raumschuh.

One subcommittee will be discharged without method inclusion: Beer Volatiles by Headspace Gas Chromatography, chaired by Mick McGarrity.

The transfer of Check Services duties to the St. Paul office has been completed. Special appreciation is extended to the managers of these services, including Paul Schwarz, Malt Analysis and Barley Analysis; and Steve Kenny, Hop Analysis. The St. Paul office manages the Beer Analysis Check Service.

The three standing committees are: Coordination of New and Alternate Methods of Analysis, International Methods, and Soluble Starch. Jean Miller completes her second year as chairman of the Subcommittee of the Coordination of New and Alternate Methods of Analysis while Debra Habernicht is stepping down as chairman of Soluble Starch after three years of service. A new chairman will be identified at the Boston meeting. John Grigsby completed his first year as chair of International Methods.

Efforts continued through 1997-98 on the joint ASBC/EBC Hop Standard Subcommittee. Largely through the efforts of David Hysert on behalf of the ASBC, the issues surrounding the instability of the ICE 1 calibration extract (International Calibration Extract 1) were addressed and investigated. Release of the ICE 2 calibration extract is targeted for August 1998.

Sincere appreciation is extended to the other members of the Technical Committee, Mike Munar, Jim Murphey, Steve Nyarady, and Dirk Bendiak, for their significant efforts over the past year. Mike Munar concludes his service on the Technical Committee, and a replacement will be identified at the Boston meeting. The remaining members will stay on for at least the 1998-99 program.

AACC LIAISON REPORT
Our sister organization, the American Association of Cereal Chemists (AACC) continues as a very strong scientific society serving the cereal industry. The international focus continues to expand with the election to the AACC Board of Directors of an international director and the formation of a section in Europe. A European office of the AACC has been in existence for seven years.

As reported last year, the Cereal Chemistry Strategic Committee continues to gather information on how the journal can best serve the membership and recommendations for Board approval are expected soon. A newly formed committee, the Vision Committee, has been formed to develop a long-term plan for AACC to further its responsiveness to the cereal food industry.

The Association continues as an active publisher with over 50 titles in press. On the technological front, journal articles from Cereal Chemistry are available on-line and on CD-ROM. The number of articles and length of the journal increased in 1996.

The Annual Meeting was held at the San Diego Marriott, October 1997. The technical program was a success, unlike the Super Bowl held in the same city just a few months later. Participants from 34 countries partook, and all sessions were well attended. Poster sessions and table top exhibits all generated significant interest.

AMBA LIAISON REPORT
The American Malting Barley Association (AMBA) has approved funding of $690,00 for its 1998-99 grant program, supporting barley breeding, disease, biotechnology, and malting and brewing quality research with 27 scientists at state universities and federal research facilities in nine states. AMBA directly and through its leadership of the National Barley Improvement Committee has also worked successfully to secure substantially increased funding for barley research from federal, state, and grower sources. Such "leveraged" funding totaled over $2.0 million this year.

AMBA continues to provide leadership to the coordinated efforts of the malting and brewing industry, growers, universities, and the USDA Agricultural Research Service to develop malting barley varieties with resistance to Fusarium head blight or scab. The first lines from these efforts may be submitted to AMBA for initial pilot-scale quality evaluation with the 1999 crop by the three U.S. Midwest breeding programs: Busch Agricultural Resources, Inc. (BARI), North Dakota State University, and University of Minnesota.

On a more immediate timeline, AMBA is also working with the three Midwest breeding programs to develop varieties that are agronomically competitive or superior to Stander and have quality profiles more suitable to AMBA member needs. These programs are now submitting promising lines to the AMBA pilot-scale evaluation program that meet these criteria. The first candidate, ND15477, a six-row developed by North Dakota State University, has been contracted for 1998 crop plant-scale quality evaluation, following an industry- grower-university supported winter seed increase in Arizona. Another line scheduled for plant-scale evaluation in 1998 is B2978, a six-row developed by BARI, that exhibits some scab tolerance. For the West, efforts are directed at developing new two-row varieties with Harrington quality profiles and improved agronomics for growers.

If you would like more information on AMBA and its activities, please call us or visit our website at www.AMBAinc.org

ALAFACE LIAISON REPORT
The XXVI Annual Meeting of the Board and a seminar titled "Synergy for Development" was held in the City of La Romana, Dominican Republic, November 1997, with 124 participants from 25 countries of America and Europe.

Subtopics presented during the meeting were: The Dominican Republic Toward the Year 2000 (L. M. Bonetti); The Brand: A Vision of the Market (A. Bermúdez, Ph. Zadeik); ALAFACE Brands: Toward a Gentlemen's Agreement (panel discussion); Competition: Liberty or Interventionism (L. Tineo, F. Cruz); Competition, Latin-American Experiences, Legal Norms and Legislation (panel discussion); The Latin-American Infrastructure: Synergy for Development (G. Vega Alvear, E. Baez); Looking Ahead: Oportunism and Challenges of the New World Economy (E. Chaparro, R. Minicucci).

All the panels and proposals were extensively commented and applauded, they fulfilled not only the expectations created about the seminar, but were also good to reaffirm relationships between the members of ALAFACE, creating an atmosphere allowing for more effective communication and exchange.

The office of the General Coordination of ALAFACE presented their Internet website which gives general information in English and Spanish regarding the Association and its members. With the use of an access code you can access a database that contains information regarding the Association and the brewing industry, as well as browseable versions of ALAFACE publications, "El nuevo Liderazgo", "Serial", "Indice", "Brauwelt" and "Anuario" in Spanish. E-mail: alaface@alaface.com. Website: www.alaface. com

The book The Brewing Industry of Latin-America edited by ALFACE was presented during the activities of the closing event of ALAFACE'97. This book describes the history and development of Latin-American breweries.

The next Convention "United in the Excellence of Brewing" will be held in Guadalajara, Mexico, Nov. 2-6, 1998.

The 2nd Technical Congress of ALAFACE will be held in Quito, Ecuador, April 14-16, 1999. The main topic of this event will be "Exchanging Experiences".

AOAC LIAISON REPORT
The two ASBC collaborates, Nitrogen in Wort and Beer by Combustion Method, and Total Nitrogen in Brewing by Combustion Method, were submitted to the AOAC as separate methods. The two methods were combined into one and reviewed by the Methods Committee on Additives, Beverages, and Food Process Related Analytes. Following the review, in June 1997, the Official Methods Board adopted the combined method as Nitrogen in Beer, Wort and Brewing Grains as First Action AOAC method 997.09.

The third procedure submitted was the ASBC method Beer-4F, Enzymatic Method for Low Alcohol Concentrations. The method was not adopted after review by the Official Methods Board because of concerns regarding method performance and the proprietary nature of the method. Efforts are continuing to obtain a proprietary agreement with Boehringer Mannheim or disclosure of the reagent compositions.

BCOJ LIAISON REPORT
The BCOJ collaboratively tested three analysis methods during the past year.

1. Simultaneous Analysis of Iso-alpha-acids and alpha-Acids in Beer by HPLC. The method was recommend for inclusion in Methods of Analysis of BCOJ.

2. High Molecular Weight beta-Glucan in Beer by Post-Column Calcofluor FIA. The method was recommended for inclusion in Methods of Analysis of BCOJ.

3. VDK in Beer by Capillary GC. Ruggedness testing has yet to be completed. Collaborative work will start in 1998-99.

Methods to be collaboratively tested by the BCOJ in 1998-99 are: 1) VDK in Beer by Capillary GC; and 2) High Molecular Weight beta-Glucan in Malt by Post-Column Calcofluor Flow Injection Analysis.

The BCOJ is planning to write microbiological methods based on EBC Analytical Microbiologica and ASBC Methods of Analysis for publication in 1999.

Analysis Committee chairman is Shuso Sakuma with whom we look forward to continuing liaison. Koichi Harayama, who will be the Analysis Committee chairman of the BCOJ from 2000 to 2003, will also attend the Technical Meetings at the Boston ASBC meeting.

EBC LIAISON REPORT
Harry White continued in his third year as EBC Analysis Committee chair. We look forward to continuing the relationship between the two organizations and cooperative harmonization of international methods.

The EBC was actively involved in the EBC/ASBC Joint Committee on ICE 1 stability testing and evaluation of extract for ICE 2 to replace ICE 1 in collaboration with the AHA. Issues remaining to be resolved regarding ensuring ICE 2 stability for four to five years: storage at -20°C vs. 0°C; acid washing of glass vials; use of GMP and QA protocols for blending, filling, transport, and storage of ICE 2; protocols for subdividing extract; protocols to monitor ICE 2 stability; and inclusion of ICE 1 in the ring analysis calibration of ICE 2. The objective is to release ICE 2 before the end of 1998.

The Analysis Committee continues to be very active in collaborative programs. In 1997-98, the Wort Subcommittee conducted a ring test comparing the regular EBC method (8.6) and rapid ASBC (Wort 5) method for fermentability on two wort samples and decided to accept the rapid method for inclusion in Analytical-EBC as a guideline method. The microbiology subcommittee continues to work toward updating the current EBC Analytica Microbiologia II to reflect the best operation procedure for reliability, reproducibility, and practicality.

Subcommittee plans for collaborative trials in 1998 include Hops (iso-alpha-acids in worts and beer) and Beer (NDMS in malt and beer; foam by NIBEM, SO2 by DTMB and haze standard), with the remaining subcommittees (Barley and Cereal Adjuncts, Malt and Colored Malt, Wort, Packaging and Packaging Materials, Process Aids, and Statistics and Microbiology) remaining active in polling members for potential future collaborative trials. Such trials include: use of ATP bioluminescence method; analysis of yeast karyotypes by pulse-field electrophoresis; atomic absorption method and heavy metals; tristimulus color measurement; stabilization assays (including alcohol chill test, sensitive proteins and saturated ammonium sulfate precipitation limit); and pH in wort.

Participation by EBC members in ASBC collaborative subcommittees continues to increase and strengthen.

In 1998, the EBC published an updated version of Analytica-EBC (last published in 1987), with analytical methods being written in a uniform style as standardized in ISO 78/2. Precision values for methods have been determined according to protocols given in ISO 5725, with values updated as necessary.

HOP RESEARCH COUNCIL LIAISON REPORT
The mission of the Hop Research Council (HRC) continues to be to solicit and provide funds for scientific investigation and research related to the agricultural production and quality of hops in the United States. It is a vigorous, healthy, and effective organization, whose membership comprises six brewers, 10 hop dealers, and three hop commissions representing the hop growers in each of the hop growing states, Washington, Oregon, and Idaho.

The HRC's on-going research program comprises breeding, including cultivar development, genetics, and physiology; hop chemistry including analytical services and the chemistry of hop constituents which influence the flavor and physical properties of beer; virus and fungal diseases; aphid, mite, and other insect control; and plant protection, including coordination of data for registration of pesticides. Donald Buhler and his team at Oregon State University reported at the January 1998 HRC meeting on a special project, potential cancer-protective activity of hops flavonoids. Their findings, reported at a March 1998 meeting of the Society of Toxicology, received national attention, including mentions in The New Scientist and in Time magazine.

The two new varieties mentioned in last year's report, selection 21664, a Tettnang triploid, and selection 21373, a high alpha-acids variety, were released and named Santiam and Horizon, respectively.

Because of the unexpected outbreak of hop powdery mildew (HPM) in the Yakima Valley in 1997, the strategic plan for the HRC was modified to include HPM as an emergency short-term project and a strategic long-term project. The strategic plan will be presented to the HRC members for acceptance at the 1998 summer meeting.

The HRC in cooperation with the ASBC participated in the very successful on-line, Internet Hop Powdery Mildew electronic symposium which took place March 2 to April 17, 1998. This event, an exciting first for the ASBC and the hop industry, contributed much to our understanding of this difficult problem.

The current HRC officers, elected at the January 1998 HRC meeting, are: Darrell Smith, Busch Agricultural Resources, Inc., president; Leen Verhagen, Heineken NV, vice-president; Helga Braman, Horst Co., treasurer; and Gerard Lemmens, Morris Hanbury USA, Inc., secretary.

The 1998 winter meeting of the HRC was held in Yakima, WA. The next meeting will be held August 3-4, 1998, again in Yakima.

IOB LIAISON REPORT
Peter Chandley completed his first year of excellent work as international liaison for the Institute of Brewing (IOB). The flavor subcommittee contacted the ASBC this past year to request its assistance in the progression of methodology for the sensory analysis of beer. They have identified 40 flavor terms and standards believed to cover the majority of flavor notes of interest to the brewing industry. At this point, the IOB flavor subcommittee asked for the name of an appropriate contact person for liaison purposes who could: 1) scrutinize and comment on behalf of the ASBC on detailed methodology when it becomes available; 2) currently suggest additional flavor notes to the 40 already identified (as well as suppliers of standards for these); and 3) currently provide general comments on behalf of the ASBC regarding future needs for sensory analysis methodology. Suzanne Thompson of the Miller Brewing Co. has volunteered to serve as the ASBC contact person for the IOB flavor subcommittee.

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

COBRACEM LIAISON REPORT
COBRACEM originally started in 1985 with the goal of getting the job of a brewer officially recognized. The government of Brazil showed no interest in having yet another council like the engineers or chemists. Therefore, COBRACEM is now changing its policy, its goal will now be to fulfill the conditions for an Association. As such, we will try to get the brewers recognized through the engineering or chemistry councils (CREA, CRQ).

Our objectives are: spreading new techniques and technological know-how in the area of brewing and also in the soft drinks area for Brazilian and South American beverages industry and their technicians.

COBRACEM's policy on members is being changed. Only brewers who took a brewing course outside Brazil for at least two years were accepted as members, with the exception of the one-year brewing course at Madrid University. Soon, everyone who is recognized by any of the local breweries as a brewer or brewing technician will be allowed to join COBRACEM.

COBRACEM organizes the "Brasil Brau" meeting every two years. It consists of the "Congress on brewing science and technology" and the "International trade show on beverage technology". It also publishes its own bimonthly magazine on brewing and beverages technology.

In 1997, the Brasil Brau offered 14 lectures, 32 workshops, and 82 expositor enterprises.

MBAA LIAISON REPORT
The MBAA is going to have a very good convention in Minneapolis this year September 20-23, we're calling it BrewWorld 1998. It's both a convention and an equipment exhibition. The headquarters hotel is the Minneapolis Hilton and the exhibition and the technical sessions will be held at the Minneapolis Convention Center. Our technical program, put together by our technical committee chairman, Frank Kirner and his committee, has lined up 32 papers and 30 posters. We'll have papers on Monday, Tuesday, and Wednesday morning, and the exhibition will be open each afternoon with the posters being displayed in three different areas of the exhibition hall. To-date, we have 93 exhibitors signed up. Exhibition chair Dick Mensing of the Minnesota Malting Company and convention cochairs Paul Kramer of Rahr and Mark Stutrud of the Summit Brewery and their committees are working very hard to make this a great convention. We'd be happy to see you there.

You all know that the ASBC and the MBAA with other world technical organizations are jointly organizing World Brewing Congress 2000 to be held at the Disney Coronado Springs Resort in Orlando, FL. Stop by the WBC booth and chat with cochairs Jim Munroe and Joe Hertrich, they'll be happy to see you and give you their vision for this event. This will be a once in a lifetime event that you will not want to miss. They will convince you that the hotel will be completed by that time. They're working on the pyramid and swimming pool now.

The MBAA website, like that of the ASBC, is continually being expanded. Our 1st VP, Gary Luther, and our senior administrator, Connie Hanner, have jointly taken up this project with excellent results. The site now includes information on Brew World 98, scholarship information, educational course information, vendor information, a members-only page, a Technical Quarterly page (we have TQ abstracts on-line for 1992-1996 and will progress further back each month). The Practical Brewer will also be on-line as will membership information for prospective members. We are currently building a history section also. You are welcome to access the MBAA web page at www.mbaa.com

I can report that MBAA membership continues to grow. We are attracting many young brewers from microbreweries and brewpubs. I have been constantly reminding our Districts that we have to be innovative in our meetings, scheduling and planning in order to keep these new members interested (more later).

The MBAA Board approved the hiring of an education director at the September 1997 Board meeting and I am pleased to report that we have just hired that person. He is Dan Piermarini, a retired Marine Corps officer and most recently an associate professor at Marquette University in Milwaukee. Piermarini will administer and improve the MBAA current educational programs and will work with the Education Committee and the Districts to create innovative educational opportunities for our members.

Yesterday, as I sat in on the ASBC business meeting and heard the committee and liaison reports, I realized that the liaison between the MBAA and ASBC is carried out on a much different level from your liaisons between the BCOJ, the EBC, and AMBA.

Those liaisons operate at a very high technical level, while our liaison is more on a strategic level. You will remember that about 10 to 12 years ago, the strategic intent of some influential members of the MBAA Executive Committee was to merge the two organizations, with the MBAA swallowing up the ASBC. That should never happen.

Just look at what's happening in the two areas of the U.S. that we depend on for two of our principal agricultural commodities: malt and hops. We have, and will continue to have, major technical problems that will have to be solved. The people in this room are, for the most part, pure scientists, applying their trade without regard to the intense competition that exists in the brewing industry today; attempting by mutual cooperation and collaboration, using proven scientific principles and the highest standards to solve these problems. Emotions cannot get in the way of what you do and how you as a group make your decisions. You can't blend away your mistakes. You do a service that the MBAA cannot do nor should do. The ASBC needs to stay independent, maintain its identity and stay as far away from MBAA administration as possible. But, and there is a "but"; this does not mean that the two societies should not cooperate more frequently. Yesterday at the business meeting, you all heard words like "consolidation", "plant closing", "downsizing", "reduced budgets", etc. We're in a real world, and these are the facts. We have to pay attention to them. We have to give our employers and members value for the money invested.

The joint cooperative agreement between the ASBC and the MBAA can be used to explore further possibilities such as more joint meetings on a national level, as well as joint MBAA District and ASBC Local Section meetings to keep our young members interested, as we're doing with WBC 2000. Both organizations need to realize that our suppliers are also under the same pressures as the breweries are, and we must be cognizant of this in our long-range planning.

In closing, I need to tell you that we brewers at Stroh have a problem with your Technical Committee chair, Greg Casey. Every time we have a meeting, it degenerates to him boring us with either the Red Wings or yeast, his two favorite things in the world. I see that he does the same thing to you-all.

Lastly, in honor of one of your past-presidents, Pete Gales, I have a couple of his type of jokes for you:

A neutron goes into a bar and asks the bartender "How much for a beer?" The bartender replies "for you, no charge."

Two atoms are walking down the street when they bump into each other. One says to the other "Are you all right?" "No, I lost an electron!" "Are you sure?" "Yes, I'm positive."

BMBRI LIAISON REPORT
The Brewing and Malting Barley Research Institute of Canada (BMBRI) has witnessed some fundamental changes since the 1990s. The introduction of white aleuroned six-rowed cultivars for the U.S. market has been a major success and is the main reason for the precipitous decline in the area sown to blue alueroned analogues. Exports of malt and malting barley have risen, obliging maltsters to invest in plants and equipment to meet quantity and quality requirements of their overseas customers.

Negotiations are in progress with other stakeholders in malting barley to establish a more broadly based organization, likely to be called the Canadian Malting Barely Research Institute (CMBRI). Norman Kendall retired as managing director of BMBRI in July. The process of selecting his successor as managing director is underway.

Status of some of noteworthy Canadian malting barely cultivars was given. Full registration has been received for two-rowed AC Metcalfe (TR232); plant-scale trials are in progress for CDC Stratus (TR128) and CDC Lager (TR133) among others. Collaborative trials are underway for TR150, TR153, TR156, and TR254. The six-rowed CDC Sisler (BT433) has generated renewed interest, and plant-scale testing could take place in 1999. BT456 was withdrawn in favor of BT459 from the same cross.

LOCAL SECTIONS REPORT
All local sections were requested to provide a report on their section, including summaries of meetings held since our last Annual Meeting, election of officers, comments on the health of their section, ideas for events and activities that might be supported if national funding were available, and other issues for the Board.

Local Section 1--New York. This section continues to struggle with membership recruitment and retention. Because of officer personal problems and more recently the labor dispute at the section's major brewery, the section has been inactive for the past eight months. They plan to reactivate the section in the fall by focusing on colleges (e.g., Rutgers) and area craft brewers. They are also considering joint meetings with the district MBAA.

Local Section 2--St. Louis. This section's membership base is strong and steady, with 168 active members and 15 retired members. The section is very active, having held six meetings since our last Annual Meeting, including one joint meeting with the local MBAA. The new local officers for 1998-99 are: Greg Kreder, chair; Shannon Gilbert, vice-chair; Albert Kazelis, treasurer; Rodney Borger, secretary. Suggestions for use of national funds if they were available included speakers on diverse topics, visits by national officers to provide national reports and topics, and use of the Laboratory Methods for Craft Brewers Handbook.

Local Section 3--North Central. The total current membership for this section is 56. They have held four meetings since the Annual Meeting, including a joint meeting with the MBAA in May. The local section officers for 1998-99 are: Willis Swenson, chair; vice-chair, to be filled; Geraldine Kustelski, secretary and treasurer; Robert Jensen, past-chair.

Local Section 4--Milwaukee/Chicago. Four meetings were held since the last ASBC Annual Meeting, two of which were held jointly with District Milwaukee MBAA. There were 28 members this year. Membership continues to decline due to consolidation and closures in the industry. Officers for 1998-99 are: Mary-Jane Maurice, chair; Frank Tanzer, program chair; Brad Rush, secretary; Thomas Volke, treasurer.

Local Section 6--Canada. This section, which is primarily confined to southwestern Ontario, continues to schedule two meetings per year, normally in the spring and fall. However, in the face of declining attendance at meetings, difficulty recruiting new members, particularly from the craft brewer segment, and difficulty attracting new officers (the only remaining officer is Steve Wright), the section appears in need of change or revival. Ideas for change include dividing the Canada Section, with western Canada aligning with Section 7 (Northwest) and Ontario attracting Michigan and northeastern U.S.

Local Section 7--Northwest. This section held two meetings since the last national Annual Meeting, the second held jointly with the MBAA District Northwest. The new officers are: Tim Kostelecky, chair; Dan Christopher, vice-chair; Les Wallace, secretary; Kathy Nelson, treasurer. Although the section membership is 55, primarily from the allied trades, attendance at the meetings seldom exceeds 20. Ways to stimulate membership and attendance by craft brewers are being considered, including ASBC and craft brewer evenings, focusing on single simple analytical techniques.

Local Section 8--Wild West. During this second year of operation, Local Section 8 "Wild West" membership continued to be strong and from diverse areas, including the large breweries, craft breweries, academia and suppliers. Four well-attended meetings were held this year. New officers elected at the May meeting are: Katie Kunz, chair; Scott Voss, vice-chair; Kimberly Butts, secretary; Keith Villa, treasurer. Goals for this section include fostering energy in the local and national membership and continuing round-table discussions. The local craft brewers expressed interest in collaborative studies that address craft brewer concerns.

Local Section 9?--New England. The interest in a local section for the Boston area noted last year has waned because the key contact, Tony Vierra, moved from this area. Another contact for the area must be found.

Student Section. Karen Churchill sent out the first Student Section newsletter by e-mail in September 1997 to 22 student members of the ASBC. The purposes of this newsletter were to inform the students of the purposes and goals of a Student Section of the ASBC, to organize this Student Section, and to elect a slate of officers. Although interest in the e-mail was good, especially in the employment opportunities and travel fund, elections were not held because of insufficient volunteer nominations. The students now feel that a traditional slate of officers may not be practical for this Section, and are considering a volunteer student to act as liaison with the Board of Directors. The student goals for 1998-99 continue to be to publish a student newsletter on the web, to contact students and faculty to increase membership, and to establish a role for an ASBC Student Section The students will hold an informal meeting in Boston if enough students attend this meeting. The Board agreed to provide a $250 Student Travel Grant to a maximum of two Student Section committee members attending the ASBC Annual Meeting but are not presenters.

Workshop Reports

Malt Specifications--Can They Predict Brewhouse Performance?

The malt workshop was held in the afternoon of the final day's Technical Session VII on Malt Analyses. The large attendance of brewers, maltsters, and researchers from the Americas and abroad was unexpected, and extra chairs had to be brought in to seat most of the capacity audience.

The main theme of malt specification, from the previous ASBC Malt Workshop in Palm Springs 1997, was developed by the facilitator. Brewers, maltsters, and researchers in the audience were asked to give responses to the value of various analyses such as moisture, total nitrogen, total soluble nitrogen, free amino nitrogen, soluble nitrogen ratio (Kolbach index), friability, fine-coarse difference, wort viscosity, beta-glucans, acrospire growth, and the concept of homogeneity.

Thanks to the frank and open responses of brewers, maltsters, and researchers, a number of clear and important conclusions emerged. Brewers would prefer to have analyses that related to potential brewhouse performance rather than analyses that are repeatable in terms of laboratory accuracy, but give little indication of potential processing problems. In this regard, some analyses carried out at a coarse grind setting may prove more relevant to brewhouse performance than some current analyses carried out at a fine grind setting. It was agreed that this matter should be investigated.

It emerged that it is only in limited circumstances that total wort beta-glucans and soluble nitrogen ratios are regarded as indicators of overall modification of the endosperm. Some brewers regard FAN as a more important index of yeast performance than SNR (Kolbach index), especially if two-rowed barley is being used to make malt. Friability appeared to be of limited value if the malt is modified. Its main value seemed to be as an indicator of undermodified malt. The value of viscosity measured at 20°C was unclear and further investigation was suggested.

It was also suggested that adjunct level and type will influence malt specification, especially in terms of soluble nitrogen. Therefore, TSN and FAN are important analyses. The applications of gibberellic acid and high-moisture malting procedures, together with the different responses of different varieties, reduced the value of the acrospire growth test. For the future, it was agreed, generally, that analyses of the molecular components of TSN and total -glucan may be more useful in terms of brewhouse performance (haze, foam, and beer filtration) than total analytical values of these components.

In addition to these important conclusions, it was evident that maltsters were uneasy about having to meet "impossible" specifications, and brewers became aware that this was often achieved by the blending of different malts. When it was proposed that all specifications could be met but variability in brewhouse performance would increase, a brewer remarked "Don't do that."

The workshop, which was scheduled to close at 3:00 p.m., ran on until 3:30 p.m. to a full house! The facilitator closed the workshop with the conclusion that present analyses, despite their limitations, can be used imaginatively to set target specifications and acceptable ranges of values that relate to variations in barley varieties, nitrogen levels, and corn sizes.

He reminded the audience that analytical accuracy is meaningless if precision, in terms of the potential to predict brewhouse performance, is ignored. In this regard, some degree of agreed variability in analyses may have to be tolerated until better analyses are found. Inhomogeneity of malt modification seems to be an important factor in brewhouse performance. Thus, there is a pressing need to develop analyses that will identify this defect of malt quality related to undermodified cell walls and associated protein. Because of the success of this workshop, it was agreed that the workshop concept should continue at future ASBC Annual Meetings.

Hops Workshop--What Can the ASBC Do?

The first ASBC Hops Workshop was held following the informative Technical Session III on hops (four oral presentations). This informal workshop, facilitated by David Hysert, was conducted to encourage open discussion on hop issues and to determine what the ASBC can or should do for the hops and brewing industries. The almost two-hour workshop was well-attended by representatives from the hops industry, breweries, and some international brewing organizations, including the EBC, IOB, and BCOJ.

Several topics were brought up for discussion, but most interest focused on the need for standards and methods of analysis for modified hop extracts. Workshop attendees agreed that ASBC should work quickly with EBC and other organizations to mutually collaborate on the evaluation and approval of a process for pure standards. Brewers and hops dealer representatives also expressed the need for methods of analysis for the hop extract products, as well as methods that could be used on beer to discriminate components of modified hop extracts. The ASBC, EBC, IOB, and BCOJ are all working on various aspects of these issues. We agreed on the need to coordinate our efforts and achieve international harmonization. To address these issues, we will form a subcommittee that will equally represent all interested parties. The subcommittee will pursue a process for establishing stable standards and collect methods of analysis currently used, or in the process of development, for modified hop extracts and their components.

Following the workshop, an international subcommittee for Isomerized Hop alpha-Acid Standards was established with the agreement of the ASBC, EBC, IOB, and BCOJ. Richard Wilson of S.S. Steiner agreed to chair this subcommittee, which will have representation from ASBC, the EBC, and IOB. BCOJ will not directly participate in the subcommittee, but will be informed of its activities. The initial charter of the subcommittee will be to establish an international forum for discussing, producing, disseminating, and promoting the use of international isomerized hop alpha-acid standards, with particular reference to the work of John Paul Maye, presented at this meeting (Preparation of Isomerized Hop Acid Standards for the HPLC Analysis of Iso-alpha-Acids, Rho-Iso-alpha-Acids, Tetrahydro-Iso-alpha-Acids, and Hexahydro-Iso-alpha-Acids). Publication of this paper in the ASBC Journal will be fast-tracked to facilitate its use by the subcommittee. The desirability of using these primary standards versus using secondary standards was briefly debated.

The status of ICE 1 and ICE 2 hop standards was discussed briefly. It was noted that the release of ICE 2 is planned for the end of Summer 1998. A short discussion on the desirability of using LCV as the reference method for alpha-acids in ICE-2 followed.

The topic of NIRS analysis of hops and hop products generated interest for future discussion (possibly on an ASBCnet discussion page?) and collaboration. Richard Wilson noted that there is much interest in the IOB in making this an industry method, to replace existing solvent-based methods with a faster, easier, environmentally friendly method. An informal survey indicated that there are probably enough instruments within the ASBC, IOB, and EBC to undertake a collaborative study. Issues such as individual versus centralized calibration, commitment to one type of NIR instrument, publication of research, and how to move forward with this project need to be discussed further.

The IOB is considering the adoption of the ASBC spectrophotometric method for alpha-acids and beta-acids in hops and hop products, but it questions the ruggedness of the 25-year-old regression equation. It was agreed that the ASBC (Technical Committee?) will ask hops labs to accumulate spectro and HPLC data from the same solutions so that the equation for calculating alpha-acids and beta-acids percentages and HSI can be evaluated for current varieties. Is more than one equation necessary for the range of alpha/beta ratios currently encountered? Should the ASBC commission the research needed to advance this project? Jim Munroe offered to provide the needed mathematical and statistical advice. Harry White noted that the EBC has little interest in adopting the ASBC spectrophotometric method; they are more focused on HPLC as the universal method.

Overall, the Hops Workshop was successful in creating open discussion on several topics of current interest in the hop industry. More importantly, specific actions were agreed to for several areas, especially the formation of the International Subcommittee on Isomerized Hop alpha-Acids Standards, and the establishment of a discussion page on ASBCnet to facilitate continuation of the discussions started in this workshop.

Yeast Workshop

The yeast workshop was well attended. Items for discussion were suggested by the participants and included: yeast viability and vitality, propagation, yeast containment and storage, use of multiple strains in the plant, aeration of wort and yeast, respiratory deficient mutants, flocculation, and yeast handling in general. Although each issue was actively debated, it was agreed that more opportunities to engage in open discussion would be valuable.

There seemed to be a demand for a standard viability assay. The nature of such an assay was hotly debated, with some participants advocating a simple brightfield assay, and others suggesting more complex on-line strategies such as flow cytometry. It was, however, apparent that most participants considered that consensus on a standard vitality assay could not be achieved until a standard viability assay had been developed. It was suggested that the ASBC Technical Committee consider a collaborative subcommittee to consider viability assays. The nature of such a collaborative study was further discussed with suggestions of methods that might be examined for potential. Such methods included: slide and plate culture, membrane filtration, budding index, methylene blue, methylene violet (subject to publication of the method in the ASBC Journal), MgANS, DNA stains, eosin Y, and slurry pH (where the difference in pH between wort and slurry was compared). It was agreed that such a collaborative study would require careful planning with regard to the choice of strains and methodology for producing populations representing a range of viabilities and nonviable cultures.

A request was made for open discussion regarding procedures for propagation. In particular, the revitalization of lyophilized cultures represented an area not frequently discussed but of particular importance for consistency of the yeast slurry in terms of subsequent fermentation performance. Since it was likely that some aspects of propagation and revitalization procedures would be universal and others plant specific, it was suggested that a propagation internet group be initiated.

Many factors influence the effectiveness of storage and containment procedures and, indeed, the fermentation performance of stored pitching slurries. Some of these factors: temperature, wort addition, magnesium ions, yeast food supplements, ethanol, aeration, agitation, and strain purity were discussed. It was noted that there was insufficient information available concerning the impact of various factors on stored yeast slurries and subsequent fermentation performance. It was suggested that extensive research was required in this area.

Although the topic of multiple strains was only briefly discussed, it was apparent that the use of several strains within the same plant necessitated the implementation of regular purity checks using PCR or more traditional methodology.

Several questions were raised with regard to oxygenation. The oxygenation of yeast versus wort was debated with no consensus reached. The concentration of oxygen and the use of air or enriched air was discussed without conclusion. Yeast oxygenation was deemed unnecessary for the first generation, it was also agreed that excessive oxygenation did not enhance yeast performance but could be detrimental to growth rate and flavor development and stability. Observations that hung fermentations and high SO(2) result from underoxygenation suggest that careful controls are required. A further concern was the lack of information regarding yeast uptake of available oxygen. It was suggested that partial yeast and partial wort oxygenation may limit some of these potential pitfalls.

The consensus of the participants from the workshop was that insufficient information was available regarding the formation of respiratory deficient (RD) mutants, their biology, and their impact on fermentation performance. A call for more research in this area concluded the discussion.

Flocculation was discussed in general terms and an internet group was suggested. An excellent suggestion was made that the ASBC develop a portfolio of standard reference strains (yeast including RD mutants, bacteria, fungi) for use in collaborative studies and to enable individual researchers who develop new methods to directly compare their findings with those from previous studies. Although this would entail extensive research and dialogue between interested parties, it was considered that this effort would be worthwhile.

Although there was not sufficient time to discuss yeast handling, several aspects of yeast handling had already been considered in the meeting and an internet effort was also suggested for yeast handling.

Taste Training Session

A Taste Training Session was conducted by Sue Thompson, sensory manager, Miller Brewing Company. Thirty people in the field of brewing and related sciences participated in a nose-on and mouth-on taste session. The majority of the attendees had no previous taste training, but there were several that came to refresh their taste buds. The main emphasis of the session was to familiarize individuals with some common beer flavor notes along with discussing the origin of each flavor. Eighteen flavor characteristics were presented in the form of flavor-enhanced beer samples and commercial beer samples. Participants' tasting skills were tested at the end of the session with a blind tasting. Flavors in the blind tasting were less intense, proving to be challenging for many, but no match for the more experienced tasters.

New Analytical Technology Workshop

The focus of this workshop was to discuss the use of in-line and lab-scale instrumentation (SCABA) for the measurement of percent alcohol. What can or should ASBC do to help its members deal with common issues surrounding these technologies?

Technical experts were invited to the session to provide perspectives and input: Niels Hagglund (Anton PAAR USA), Chuck Stokes (Anheuser-Busch), Bengt Nordlund (Foss Tecator AB), Jerry Hage (Foss NA), Richard Higdon and Ian Benson (NDC Infrared Engineering).

How can you adequately test and evaluate in-line instruments when the ASBC reference methods (SCABA and distillation) have a wide variability and can drift downward with time?

Tighter bands for calibration of SCABA and distillation methods are needed. How can precision of the existing methods be improved? The use of ring testing among users could help establish a better feel for SCABA accuracy. ASBC Beer Check Service data represents this type of testing. Current alcohol data are collected by the specific method used, but the data are not reported by method. Action: Contact Beer Check Service manager and request changes in reporting format.

What matrix should be used for calibration of SCABA units? Ethanol-water standards? Internal-external beer samples like the Beer Check Service samples? Should ASBC provide ethanol standards for use in SCABA calibrations? Action: Membership should be polled to determine if this type of calibration standard for the Society is value-added.

What about the higher gravity, higher alcohol (>7%), and existing SCABA sensor capability? The analysis of high alcohol samples by SCABA is limited by the technology of the alcohol sensor. SCABA has no current work in progress to extend the sensors' capability for high alcohol samples. Sample dilution is the only mechanism available now. Sample preparation (degassing, number of samples analyzed storage temperatures, sample handling, sample procurement, water quality [distilled, DI, RO, etc.]) differences among companies as well as within companies. Action: A subcommittee should be tasked to evaluate-develop consistent sample-handling techniques for alcohol analyses. The ASBC Technical Committee just approved a method for degassing that should be employed as an industry standard. Action: The approved method should be published in the MOA as soon as possible.

SCABA calibration stability. New software is available that enables the user to have beer reference samples. When data exceed the typical limits for the beer reference, operators are notified. An auto-degasser function is also available. Sampling protocols need to be developed that address the issues surrounding comparing in-line vs. SCABA results. Samples obtained for SCABA analysis must match the sample going by the sensor. Specific guidelines for this type of sampling should be investigated. Important process variables must be identified and recorded: flows, locations, sensor readings, temperatures, pressures, color, etc.

Calibration of in-line instruments. How often should these instruments be calibrated? What do you use to calibrate instruments? Calibration frequency and calibration samples are dependent upon the type of in-line sensor used. SCABA samples must be taken before and after the in-line calibrations. Should ASBC set or establish guidelines for use or implementation of in-line instrumentation? Yes! ASBC should not validate different instruments, like a UL or BRI facility. The Society should help its members by providing guidelines: performance specifications, instrument capabilities, success criteria, etc. Action: A subcommittee should be formed using experts, to develop the type of criteria that are important in the evaluation-use of in-line instrumentation.

Is a separate method needed for the analysis of low alcohol or no alcohol samples using SCABA instrumentation? SCABA limitations are known for the analysis of low alcohol samples because of sensor technology. If proper conditioning is not followed, inaccurate data can be generated. Alcohol control is very important to the BATF and our Society members. Action: Polling should be completed to identify the level of interest for methods of analyzing low and nonalcohol samples using SCABA instrumentation.

Local Section News

Local Section 2--St. Louis

ASBC local section 2 met on May 27, 1998, at the Anheuser-Busch Brewhouse Courtyard in St. Louis. After enjoying a variety of hors d'oeuvres and our favorite beverages, the business meeting was called to order. The nominating committee presented the 1998-99 slate of officers, which was voted upon and approved by the membership. The officers for 1998-99 are: Greg Kreder, Anheuser-Busch, chair; Shannon Gilbert, ADM Malting, vice-chair; Al Kazelis, Anheuser-Busch, treasurer; and Rod Borger, Anheuser-Busch, secretary. At the conclusion of the business meeting, guest speaker Albert Hirson of the Missouri Botanical Gardens eased us into summer with his topic: "Lawn Care--The Easy Way". This meeting was graciously sponsored by Anheuser-Busch's vice-president of Quality Assurance, Phil Colombatto, and the speaker was sponsored by Ron Tomasella of Durkin.

The Summer Outings committee is feverishly working on selecting a place and time for a social gathering prior to the end of summer. Information will be passed along as soon as details are available.

Mark your calendars for these upcoming ASBC local section 2 meetings: Thursday, September 24, 1998, and Wednesday, October 21, 1998. Locations to be announced. This year's annual Christmas party will be held on Saturday, December 5, 1998, at the Lombardo's restaurant near the airport.

Local Section 4--Milwaukee/Chicago

ASBC local section 4 held a joint meeting with District Milwaukee MBAA on March 19, 1998, at Goose Island Beer and Brewing Company. In lieu of a formal business meeting, tours of the microbrewery were offered. The evening concluded with dinner at the Goose Island Brewing Company restaurant and brew-pub. Our next meeting will be held on April 30, 1998, at the Miller Inn in Milwaukee.

ASBC local section 4 held its last meeting of 1997-98 at the Miller Inn in Milwaukee. Chairman Cindy McLinn called the meeting to order. Secretary Frank Tanzer read the minutes from the previous meeting which were accepted as read. Treasurer Tom Volke gave the treasury report, which resulted in a balance of $1,905.75 as of April 30, 1998. Cindy McLinn presented slides of Boston to encourage attendance at this year's Annual Meeting to be held June 20-24. Program chair Mary-Jane Maurice introduced David Ryder of Miller Brewing, who gave an informative and entertaining look at the marketing of beer from around the world. The last order of business was to appoint next year's officers. Those volunteering were: Mary-Jane Maurice, ADM Malting, chair; Frank Tanzer, Froedtert Malt Corp., program chair; Brad Rush, Miller Brewing Co., secretary; Tom Volke, The Brewers Bulletin, treasurer.

Local Section 6--Canada

Steven Wright continues in the position of chairman of local section 6. Efforts are being made to recruit others for officer positions within this section. Tentative plans have been made for a Fall meeting at Labatt in London.

Local Section 7--Northwest

New vice-chairman, Dan Christopher, has joined the High Desert Brewers hoping to recruit for this local ASBC chapter. The next meeting is scheduled for October.

Local Section 8--Wild West

The ninth meeting of ASBC local section 8 "Wild West" was held at the Coors Brewing Company on May 7, 1998. Thirty-eight attendees gathered for food, beer, and socializing from 6:00 to 7:00 p.m., paying $15 each at the door. The business meeting was called to order by ASBC local chair, Mike Joyce, at 7:00 p.m. Mike welcomed everyone and outlined the agenda for the evening. He also read the minutes from the previous meeting held at the Rocky Mountain Microbrewing Symposium in February. The minutes were approved as read.

Treasurer Keith Villa read the treasurer report and informed the group he was in the final steps of setting up a nonprofit checking account through Norwest Bank. Also, Keith informed the group that the local section made a $50.00 donation to the ASBC student travel fund.

Mike introduced our guest speaker, Darwin Davidson, technical director at the S.S. Steiner Hop Corporation in Yakima, WA. Darwin gave the group a very informative presentation on "Hop Powdery Mildew in the Yakima Valley in Washington".

The evening concluded with door prizes and election of officers. The following local section members were elected to a one-year term of office: Katie Kunz, Rocky Mountain Microbrewing Symposium, chair; Scott Voss, Institute of Brewing, vice-chair; Kimberly Butts, Coors, secretary; Keith Villa, Coors, treasurer.

President's Closing Remarks

I've organized some thoughts that I think describe the past week's activities at the Sheraton Ferncroft Resort, north of Boston. These thoughts are relative to the accomplishments of the past as well as the momentum of brewing science into the next millennium. Thanks for attending the 64th Annual Meeting of the American Society of Brewing Chemists and contributing to its long tradition of being one of the world's premier scientific societies.

Safety: First, and as a former volunteer fire chief, I'd like to say thanks and a job well done to all of you for getting out of the hotel quickly and in good humor during the fire alarm in the wee hours of Sunday morning. In case you hadn't heard, it was youthful highjinks from one of the three weddings in the hotel on Saturday. Hazing the bride and groom on their wedding night, I believe, is called a chivaree.

Quality: Congratulations to Dirk Bendiak, Nona Mundy, and the rest of the Program Committee for putting together one of the highest quality and most evocative technical programs in recent memory. They continue to amaze by organizing world-class, professional technical programs within the always casual and fun atmosphere of the ASBC Annual Meetings.

Youth: Look around you now and recognize the students and young scientists who represent today's energy and vitality and tomorrow's continued success of this Society. It's wonderful to see a record number of students (10) in attendance at this meeting who benefited from your donations to the Student Travel Grant Fund and presented quality research posters and papers. Please remember these students that you maybe met for the first time at this meeting, the next time you are asked to support this important fund.

Shifting Paradigms: The twin subjects of Beer Flavor and Flavor Stability are obviously of paramount importance for large and small breweries alike, and at this meeting we all witnessed some paradigm shifts in our understanding of the molecular basis of beer oxidation and techniques to control it. The excellent discussions held around Malt Specifications, Yeast, Hops, and New Technology that were introduced in formal papers and continued in roundtable workshops were extremely well attended and, in all cases, ran longer than originally scheduled due to some spirited dialogue and setting of new research directions as analytical techniques improve.

A Sense of Place and Time: An historical look at hop culture in the U.S. by Michael Tomlin pointed out that the Boston area was the original location of hop farms in the United States, and with just a little imagination one can visualize that this hotel, which is still surrounded by farms, may have been the exact location of a hop farm in the early 1630's. Hop diseases, as well as migration westward, slowly pushed hops out of the Boston area to New York, Wisconsin, and the Pacific Coast. Are we seeing horticultural pressure today from Hop Powdery Mildew that will change the face of hop culture in the next millennium? Only time will tell. Also, where are we in history with regard to the cultivation of malting barley in the Red River Valley? We heard several updates on the Fusarium problem along with ways to use biotechnology to compete with Fusarium in the malthouse. Like hops many years before, will challenge from agricultural diseases force a change in place for barley cultivation in the U.S. and Canada over time?

The blending of new and old technologies was clear as I listened to the discussions led by Geoff Palmer, Silja Home, and Barry Axcell about new technologies in malt analysis, matching malt specifications to brewing value, and the biotechnology of malting. I visualized the maltster of the future scanning whole grain process samples with near-infrared reflectance technology, monitoring the temperature, humidity and respiration gases of the germination bioreactor and taking scanning electron micrographs of the endosperm while simultaneously controlling a data logger computer mouse with a chalky white maltsters thumb!

Thanks again to the ASBC board of directors, the St. Paul staff, and the poster and paper presenters, moderators, workshop facilitators and all annual meeting attendees for ensuring that ASBC occupies an important place and time in the history and future of brewing science.

A Thank You Note

They say that one has to say thank you at least seven times to express true gratitude. I am grateful having served the last year as president of our great Society and want to say thanks and farewell to some special people. First of all, thanks to Corie Dacus, who as you know, did a wonderful job as ASBC meeting planner over the last 10 years and is freelancing now. Don't be a stranger, Corie. Congratulations and thanks to Leslie Gibson, who was mentored by Corie and did a marvelous job at the Boston Annual Meeting, handling problems so smoothly that you didn't even notice, did you? I think we call that baptism under fire. Thanks and see you later to Suzanne Thompson, retiring secretary, and Bruce Sebree, retiring past-president (once a curmudgeon, always a curmudgeon). Sue has worked her way into a position for life, teaching beer tasting at Annual Meetings, and I think Bruce will still be around 'cause we've volunteered him for three or four committees. Congratulations again to Dirk Bendiak, Nona Mundy, and the individual program committee members for a truly great technical program in Boston and to Greg Casey, the technical committee and all of the subcommittee chairs and members for laboring away all year doing the core laboratory method collaborative work (read hard work). Thanks again to the individual poster, paper, and exhibit presenters at the Boston meeting for continuing the fun, but important, dialogue about brewing science, for as Mark Twain said in Life on the Mississippi:

"There is something fascinating about science. One gets such wholesale return of conjecture out of such trifling investment of fact."

Thanks again to everybody in ASBC and we'll see you in Phoenix, at local section meetings, or on the Internet while we continue our mutual fascination with beer!

Winners of the Eric Kneen Award Announced


Karl J. Siebert	Penelope Y. Lynn

Karl J. Siebert and Penelope Y. Lynn are the 1998 winners of the Eric Kneen Memorial Award for their article "Comparison of Polyphenol Interactions with Polyvinylpolypyrrolidone and Haze-Active Protein" published in the Journal of the American Society of Brewing Chemists, Vol. 56(1):24-31.

Karl Siebert received a PhD in biochemistry from Penn State in 1970. He joined the Stroh Brewery Company in Detroit, where he spent 18 years in research and development, and held positions from research associate to director of research. During this time, he supervised a team of chemists, microbiologists, and engineers engaged in product and process R&D. In January 1990, Siebert joined Cornell University as professor of biochemistry in the Cornell Department of Food Science and Technology at the Agricultural Experiment Station in Geneva, NY. He served five years as department chairman and associate director of the Cornell Institute of Food Science. He was a member of the board of the Cornell Research Foundation for six years. Although he now has a 100% research commitment and is major professor for a number of graduate students, he periodically teaches a special topics course in multivariate methods in food chemistry. He is also active as a consultant in the beverage industry. Siebert has been a member of ASBC for 27 years and was a member of and chairman of the Technical Committee. He is currently serving his second stint as a member of the Journal editorial board. He is also course director for the ASBC short course "On-line Sensors for the Beverage Industry". Siebert has twice received Presidential Awards from the Master Brewers Association of the Americas (1986 and 1990) and in 1996 he was made an honorary professor of the Moscow (Russia) State Academy of Food Processing. Siebert's current research interests involve interactions of proteins and small molecules in beverages, particularly those related to foam and haze; the application of multivariate methods and chemometrics in food science; and theoretical and predictive microbiology.

Penelope Lynn is a research technician for Karl Siebert in the Food Science and Technology Department at the NYS Agricultural Experiment Station (Cornell University) in Geneva, NY. She received her associate degree in science from the University of New York State Regents External Degree Program. Currently, she is involved in the study of haze in beer, wine, and fruit juices. Before working with Siebert, Lynn worked for the New York State regulatory animal feed program, analyzing the drugs and antibiotics in feeds and she was involved in collaborative studies to improve official AOAC methods. Prior to that, in the Food Research analytical laboratory she analyzed wines, fruits, and vegetables, many of which were experimental varieties. She is a member of AOAC International and has served as secretary-treasurer of the Northeast Regional Section of the AOAC International.

1998 - K. J. Siebert and P. Y. Lynn. Comparison of Polyphenol Interactions with Polyvinylpolypyrrolidone and Haze-Active Protein. JASBC Vol. 56, No. 1:24-31

1997 - M. Uchida, S. Suga, and M. Ono. Improvement for Oxidative Flavor Stability of Beer--Rapid Prediction Method for Beer Flavor Stability by Electron Spin Resonance Spectroscopy. JASBC Vol. 54, No. 4:205.

1996 - L. Lusk, H. Goldstein, and D. Ryder. Independent Role of Beer Proteins, Melanoidins and Polysaccharides in Foam Formation. JASBC Vol. 53, No. 3:93.

1995 - H. Kaneda, N. Kobayashi, Y. Tsuchiya, M. Munekata, and S. Koshino. Some Applications of Chemiluminescence Analysis to Brewing. JASBC Vol. 52, No. 4:163.

1994 - S. Gares, M. Whiting, M. Ingledew, and B. Ziola. Detection and Identification of Pentinatus cerevisiiphilus Using Surface-Reactive Monoclonal Antibodies in a Membrane Filter-Based Fluoroimmunoassay. JASBC Vol. 51, No. 4:158.

1993 - I. McMurrough, R. Kelly, J. Byrne, and M. O'Brien. Effect of the Removal of Sensitive Proteins and Proanthocyanidins on the Colloidal Stability of Lager Beer. JASBC Vol. 50, No. 2:67.

1992 - A. J. Irwin, R. L. Barker, and P. Pipasts. The Role of Copper, Oxygen, and Polyphenols in Beer Flavor Instability. JASBC Vol. 49, No. 3:140.

1991 - B. W. Drost, R. van den Berg, F. J. M. Freijee, E. G. van der Velde, and M. Hollemans. Flavor Stability. JASBC Vol. 48, No. 4:124.

1990 - B. J. Clarke, R. D. Jones, and T. E. Kavanagh. Determination of Carbaryl Residues in Malt and Beer and Their Impact on Beer Quality. JASBC Vol. 46, No. 2:43.

Brewery Convention of Japan (BCOJ)

Annual Report of Brewery Convention of Japan (BCOJ)

During 1997, the BCOJ held three board meetings, five Analysis Committee meetings, and three Program Committee meetings. The purpose of these activities was to discuss the analytical methods and to advance the technical exchange between domestic breweries as well as between Japanese and Asian breweries.

BCOJ also held an Annual Technical Meeting where the papers by the Japanese brewing scientists at EBC, MBAA, and ASBC in the same year were repeated.

March 7, 1997
The 1996 activities of BCOJ were reported by Kenzo Yanagi, president. The activities of the Analysis Committee and the Program Committee were reported by Shuso Sakumo and Kazuo Nakatani, the respective chairs. All the activities were approved.

The Analysis Committee chair reported on the activity of ASBC-EBC-BCOJ International collaborative work. Two methods were approved for inclusion in Methods of Analysis of BCOJ. It was also reported that the preparation for the addition of microbiological analytical methods to Methods of Analysis of BCOJ was started. The 1997 budget was discussed and unanimously approved.

June 6, 1997
The BCOJ president submitted a report concerning his participation in the 24th EBC International Congress.

Both the Analysis Committee and the Program Committee reported on their current activities. The Analysis Committee chair submitted a report concerning his participation in the ASBC Technical Committee meeting and the EBC Analysis Committee meeting. The Program Committee chair reported that the 7th Annual Technical Meeting of BCOJ would be held on October 30-31, 1997, in Tokyo. The proposal of the technical seminar in an Asian country was discussed.

November 21, 1997
The Analysis Committee chair reported that the permission of EBC was obtained regarding the copyright of the microbiological analytical methods. A member of the Analysis Committee attended the EBC Microbiology Subcommittee meeting. The international activity of BCOJ was discussed and confirmed based on the Annual Technical Meeting of BCOJ. The budget of 1998 was proposed and discussed. The cooperative agreement between ASBC and BCOJ was approved.

1997 Annual Report of the BCOJ Program Committee

The 1997 Annual Technical Meeting of the BCOJ was held on October 30-31, 1997, at the JA Hall in Tokyo and was hosted by Sapporo Breweries Ltd. The total number of attendees was about 200. A total of 14 lectures and 12 posters were presented. The invited lecturer was Dr. Nishimura of Hiroshima University, Japan.

This was the third meeting to be open to the public. Administration of domestic attendees was managed by the Brewer's Association of Japan, while administration of overseas delegates was managed by individual companies.

The 1998 Annual Technical Meeting will be held on October 29-30 at the JA Hall in Tokyo and will be hosted by Suntory Ltd. No brewery tour is planned.

Members: - Yutaka Fukuoka (Kirin Brewery), Kouichi Harayama (Asahi Breweries), Hiroshi Kojima (BAJ-official member, April-Oct), Norio Kodama (BAJ-official member, Oct-March)

Tatsuro Shigyo (Sapporo Breweries Ltd.) will take over next year as the chairman of the BCOJ Program Committee from Kazuo Nakatani (Suntory Ltd.).

1998 BCOJ Committee Listings

Board of Directors
Etsuji Tawada, President
Kirin Brewery Co., Ltd.
2-10-1, Shinkawa, Chuo-ku, Tokyo 104
Tel: 03-5540-3461
Fax: 03-5540-3541

Masahito Nakagawa
Asahi Breweries Ltd.
1-1-21, Moriya, Kitasoma, Ibaraki, 302-0106
Tel: 0297-46-1511
Fax: 0297-46-1514

Masakichi Hokama
Orion Breweries Ltd.
2-2-1, Agarie, Nago, Okinawa, 905
Tel: 0980-52-2136
Fax: 0980-52-6317

Ken Shinotsuka
Sapporo Breweries Ltd.
10 Okatohme, Yaizu, Shizuoka, 425
Tel: 054-629-7980
Fax: 054-629-3144

Kenzo Yanagi, Past-President
Suntory Ltd.
2-1-40 Dojimahama, Kita-ku, Osaka, 530
Tel: 0.346-1688
Fax: 06-346-2382

Shuso Sakuma, Chair of Analysis Committee,
Secretary General
Kirin Brewery Co., Ltd.
1-17-1 Namamugi, Tsurumi, Yokohama, 230-8628
Tel: 045-503-8296
Fax: 045-503-8285

Tatsuro Shigyo, Chair of Program Committee
Sapporo Breweries Ltd.
10, Okatohme, Yaizu, Shizuoka 425
Tel: 054-629-7980
Fax: 054-629-3144

Norio Kodama
Brewers Association of Japan
2-8-18, Kyobashi, Chuo-ku, Tokyo, 104
Tel: 03-3561-8386
Fax: 03-3561-8380

Shuso Sakuma, Sec-General
Kirin Brewery Co., Ltd.
1-17-1 Namamugi, Tsurumi, Yokohama, 230-8628
Tel: 045-503-8296
Fax: 045-503-8285

Kazuhisa Sakai
Asahi Breweries Ltd.
1-1-21, Moriya, Kitasoma, Ibaraki, 302-0106
Tel: 0297-46-1511
Fax: 0297-46-1514

Tatsuro Shigyo
Sapporo Breweries Ltd.
10, Okatohme, Yaizu, Shizuoka 425
Tel: 054-629-7980
Fax: 054-629-3144

Akira Isoe
Suntory Ltd.
1-1-1, Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka, 618-8503
Tel: 075-962-7314
Fax: 075-962-8915

Norio Kodama
Brewers Association of Japan
2-8-18, Kyobashi, Chuo-ku, Tokyo, 104
Tel: 03-3561-8386
Fax: 03-3561-8380

Shuso Sakuma, Chair
Kirin Brewery Co., Ltd.
1-17-1 Namamugi, Tsurumi, Yokohama, 230-8628
Tel: 045-503-8296
Fax: 045-503-8285

Masachika Takashio
Sapporo Breweries Ltd.
10, Okatohme, Yaizu, Shizuoka 425
Tel: 054-629-7980
Fax: 054-629-3144

Hiroshi Shimada
Sapporo Breweries Ltd.
2, Takase-cho, Funabashi, Chiba, 273
Tel: 0474-37-3557
Fax: 0474-37-3520

Miyoko Ono
Suntry Ltd.
5-2-5, Yamazaki, Shimamoto-cho, Mishima-gun, Osaka, 618-0001
Tel: 075-962-3385
Fax: 075-961-2900

Katsumi Oshita
Suntry Ltd.
1-1-1, Yamazaki, Wakayamadai, Mishima-gun, Osaka, 618-8503
Tel: 075-962-7314
Fax: 075-962-8915

Shigehisa Miki
Suntory Ltd.
2712, Kurakake, Akaiwa, Chiyoda-machi, Ohra-gun, Gunma, 370-05
Tel: 0276-86-5211
Fax: 0276-86-5482

Norio Kodama
Brewers Association of Japan
2-8-18, Kyobashi, Chuo-ku, Tokyo, 104
Tel: 03-3561-8386
Fax: 03-3561-8380

Tatsuro Shigyo, Chair
Sapporo Breweries Ltd.
10, Okatohme, Yaizu, Shizuoka 425
Tel: 054-629-7980
Fax: 054-629-3144

Masato Kawasaki, Vice-Chair
Kirin Brewery Co., Ltd.
1-17-1 Namamugi, Tsurumi, Yokohama, 230-8628
Tel: 045-503-8296
Fax: 045-503-8285

Koichi Harayama
Asahi Breweries Ltd.
1-1-21, Moriya, Kitasoma, Ibaraki, 302-0106
Tel: 0297-46-1511
Fax: 0297-46-1514

Tomoo Ogata
Asahi Breweries Ltd.
1-1-21, Moriya, Kitasoma, Ibaraki, 302-0106
Tel: 0297-46-1511
Fax: 0297-46-1514

Kazutaka Ozaki
Asahi Breweries Ltd.
1-1-21, Moriya, Kitasoma, Ibaraki, 302-0106
Tel: 0297-46-1511
Fax: 0297-46-1514

Masamitsu Arakaki
Orion Breweries Ltd.
2-2-1, Agarie, Nago, Okinawa, 905
Tel: 0980-52-2136
Fax: 0980-52-6317

Akira Taira
Orion Breweries Ltd.
2-2-1, Agarie, Nago, Okinawa, 905
Tel: 0980-52-2136
Fax: 0980-52-6317

Masaru Shimabukuro
Orion Breweries Ltd.
2-2-1, Agarie, Nago, Okinawa, 905
Tel: 0980-52-2136
Fax: 0980-52-6317

Kyoji Kawasaki
Suntory Ltd.
1-1-1, Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka, 618-8503
Tel: 075-962-7314
Fax: 075-96.2-8915

Tomoo Ogata
Asahi Breweries Ltd.
1-1-21, Moriya, Kitasoma, Ibaraki, 302-0106
Tel: 0297-46-1511
Fax: 0297-46-1514

Yutaka Fukuoka
Kirin Brewery Co., Ltd.
1-17-1 Namamugi, Tsurumi, Yokohama, 230-8628
Tel: 045-503-8296
Fax: 045-503-8285

Norio Kodama
Brewers Association of Japan
2-8-18, Kyobashi, Chuo-ku, Tokyo, 104
Tel: 03-3561-6386
Fax: 03-3561-8380

New Active ASBC Members

Soren Abildgaard, Laboratory Manager, Brewery Group, Aarhus, Denmark
John C. Allshouse, Bottle Shop Supervisor, Denver, CO
James K. Anderson, Sr. Brewing Chemist, Samuel Adams Brewery Co Ltd., Cincinnati, OH
Christian M. August, Brewmaster, Firestone Walker Brewing Co., Los Olivos, CA
David P. Barr, Applications Scientist, Bruker Instruments Inc., Billerica, MA
Heather E. Beale, Microbiologist, Molson Breweries, Etobicoke, Canada
Michael J. Berezowski, Quality Analyst, St. Louis, MO
Carl D. Betlan, Student/Manager, Univ. of California, Food Science & Tech. Dept., Davis, CA
Dawn E. Bittner, Fermentation Scientist, Corvallis, OR
David Q. Blossman, President, Abita Brewing Co. Inc., Abita Springs, LA
David R. Bright, Coors, Edinburgh, Scotland
John P. Carvell, Sales Director, Aber Instruments Ltd., Aberystwyth, Wales
Joseph P. Ciccone, Senior Research Associate, Groton, MA
James C. Copeland, President, Oxyrase Inc., Mansfield, OH
Eugenio De La Mora, Quality Assurance Manager, Mexico, DF
Kevin E. Donahue, Manager, Neutronics Inc., Exton, PA
David C. Dunham, Plant Supervisor, Hops Extract Co

ASBC Newsletter VOLUME 58, NUMBER 3 - 1998

Malt Specifications--Can They Predict Brewhouse Performance?

Hops Workshop--What Can the ASBC Do?

Yeast Workshop

Taste Training Session

New Analytical Technology Workshop

Local Section 2--St. Louis

Local Section 4--Milwaukee/Chicago

Local Section 6--Canada

Local Section 7--Northwest

Local Section 8--Wild West

A Thank You Note

Annual Report of Brewery Convention of Japan (BCOJ)

1997 Annual Report of the BCOJ Program Committee

1998 BCOJ Committee Listings

ASBC Newsletter
VOLUME 58, NUMBER 3 - 1998