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ASBC Newsletter
VOLUME 61, Number 2, 2001
The themes of the President’s Column this year have been “celebrate,” “volunteer,” “cooperate,” and now “utilize.” Utilize your membership in our Society. “What does the ASBC have to offer?” you might ask.
A recent membership survey showed that the majority of you joined or kept your membership in the ASBC current in order to:
- keep current on the latest scientific and technical information,
- contact/network with colleagues,
- receive the Journal, and
- keep current on industry trends.
These are excellent reasons to belong to the ASBC. Because these were the top reasons listed by the members, we must be doing a fairly good job. Is there more that we should be doing? Probably. But there is also more that you can be doing in between annual meetings to utilize what the ASBC has to offer.
Did you get your ASBC E-newscapsule? This was the first of its kind to members (only) of the ASBC. How did you like it? You can provide feedback to us via the Internet. How? Have you visited the Web site? Have you participated in a discussion? Try it—provide feedback—get involved in discussions: the link is www.scisoc.org/asbc. Let us know how we’re doing and what more you want us to do.
ASBCnet is fairly new. The Board of Directors has appropriated funds to increase the information available to our members on that site. I recently visited and found discussion rooms: one for malt, one for hops, one for analytical technology, and one for yeast. There are a total of three questions posted, two in the Malt Room and one in the Yeast Room. People “out there” are asking us for answers. Who will be the first to respond?
You will find transcripts of previous workshops, the Newsletter, abstract forms, registration forms, and information on the annual meetings—past, present, and future. Everything you’ve always wanted to know about your organization is available through the click of a mouse, and if it’s not there, you are invited to send your comments and suggestions to asbc@scisoc.org. If you do nothing more than visit the site to send a comment or suggestion, the Society will benefit. Use it to give us your impressions of the new ASBC E-newscapsule. Send a message after you’ve read this column.
The Internet site can and will become more meaningful to all members only if they use it. I’ve encouraged you to participate in the ASBC. This is yet another way—do it on-line!
This is the “Annual Meeting” issue of the Newsletter, and as you read on, you will see that a fabulous event is planned. There will be 23 oral presentations, at least 42 posters, four workshops, and an inviting and interesting exhibit area. Karen DeVries and her Program Committee have done a marvelous job in soliciting for the technical portion of our meeting. On the social side, the St. Paul staff has planned the normal stuff in very extraordinary venues. We will also be welcoming Allen Fahden, author of Innovation on Demand—not to be missed. I personally know how busy Karen is, and I’ll take this opportunity to thank her, her committee, and the staff in St. Paul in writing for the experiences we will have in Victoria. Our biggest problem in Victoria? Not enough hours in a day!
On the “guest” side of the meeting, I’ve been most fortunate to have Louise McCaig volunteer as my official “spouse.” She, with advice from Diane Cutaia and Paula Munroe and the help of staff member Kathy Aro, has put together what promises to be a memorable time for our guests.
I am looking forward to the meeting and to seeing as many of you as possible in Victoria, where our themes will be Celebrate, Volunteer, Cooperate, and Utilize.
—Nona M. Mundy
President
CONTENTS
- ASBC E-Newscapsules Launched
- New International Calibration Standards for HPLC Analysis of Isomerized alpha-Acids
- International ASBC Check Sample and Proficiency Service NEW Improved Beer Analysis, MORE analyses, MORE methods FOUR rounds per year, each round one six-bottle pack
- Highlights of the ASBC Board of Directors Meeting
- Keynote Speaker Allen Fahden
- Report of the Nominating Committee
- Local Section News
- ASBC 2001 Annual Meeting Guest Program Tour Information
- Welcome to the ASBC Booth Exhibits
- Industry News
- Active ASBC Corporate Members
- New Active ASBC Members
- Upcoming Events
- Call for Papers
ASBC E-Newscapsules Launched
ASBC is an innovative leader in gathering and disseminating scientific and technical information to professionals in the brewing industry. Much information is available through ASBC’s journals, books, annual meeting, short courses, and ASBCnet. The Society, which realizes that communication is vital in the information age in which we live, has recently added E-newscapsules to its information resources.
These short, easy-to-read E-mails link to ASBCnet for further information when applicable. E-newscapsules have been developed based on many objectives outlined in the Strategic Plan. This added member benefit is appropriate for an association dedicated to providing information in a timely manner to members all over the world.
To be sure you don’t miss a single issue of ASBC’s E-newscapsules, make sure that ASBC has your E-mail address. Send an E-mail to Cheryl Sundquist (csundquist@scisoc.org) with your name and the E-mail address where you wish to receive the E-newscapsule and other ASBC correspondence.
Don’t worry about being overloaded with E-mails. ASBC knows that your time is valuable and will send only news and association updates you can use. If you have suggestions for items to include or other comments about ASBC’s new E-newscapsules, please send them to Susan Kohn (skohn@scisoc.org).
New International Calibration Standards for HPLC Analysis of Isomerized alpha-Acids
International ASBC Check Sample and Proficiency Service NEW Improved Beer Analysis, MORE analyses, MORE methods FOUR rounds per year, each round one six-bottle pack
NEW Improved Beer Analysis, MORE analyses,
MORE methods FOUR rounds per year,
each round one six-bottle pack
Improve your brewing operation, check your laboratory accuracy, and monitor the quality of your finished products by subscribing to the popular ASBC Check Sample and Proficiency Service. All analytical results are statistically analyzed, assembled into a report, and returned to all on a confidential coded basis, thus enabling you to compare your results with those of other breweries worldwide.
The wide range of optional analyses that may be chosen for each quarterly sample include: specific gravity, foam, air, color, bitterness, ash, iron, copper, sodium, calcium, carbon dioxide, sulfur dioxide, sulfate, chloride, oxalate, total acidity, pH, real extract, residual fermentable extract, alcohol, reducing sugars, diacetyl, and protein. Although 60 methods from the ASBC Methods of Analysis are recommended for these analyses, EBC and IOB optional methods are listed as well.
The annual subscription fee is $525 (including shipping in the U.S.). Elsewhere, add postage as follows: Canada $150, Mexico $200, other countries $300. For more information, visit www.scisoc.org/asbc (click on “Services”) or contact the check sample coordinator at +1 (651) 454-7250.
Highlights of the ASBC Board of Directors Meeting
The ASBC Board of Directors met on Saturday, March 31, and Sunday, April 1, in Savannah, GA. President Nona Mundy called the meeting to order at 8:00 a.m. The minutes of the previous board meeting were reviewed, and corrections were noted.
The Board reviewed the reports from each of the members and committee chairpersons. President-elect Rob Maruyama reported on a study conducted by the St. Paul staff on the ASBC membership profile and commented that our membership is becoming more diverse in the various disciplines within the brewing industry. This diversity exemplifies the interest in brewing quality that extends beyond the once-typical realm of researchers and quality technicians.
Dirk Bendiak, vice-president, brought forward the names of Miyoko Ono, Al Haunold, and Takashi Inoue for the Award of Distinction and Tony Cutaia for an Honorary Life Membership, as recommended by the Awards Committee. The Board approved these nominations, and the awards will be presented at the banquet in Victoria. Past-president David Ryder announced the Nominating Committee’s choices for this year’s incoming president-elect, vice-president, and treasurer. The nominees were Dirk Bendiak, Suzanne Thompson, and Scott Heisel, respectively. The Board approved these selections. The Board discussed the possible formation of an ASBC student scholarship fund program and continuation of the student travel funds program, designed to encourage student participation in the ASBC. Policies are being developed for the solicitation and implementation of these programs.
The Society’s financial condition is good, with a positive net profit for the year. Executive Officer Steve Nelson explained the difficulties various scientific societies have been experiencing recently and said that it is a tribute to the ASBC to be financially sound in these tough times.
Jim Murphey, Technical Committee Chairman, spoke on the progress of the technical subcommittees and announced that a method utilizing the enzyme beta-amylase, supplied by Megazyme, was approved for adoption into the Malt Analysis section of the Methods of Analysis. Jim also recognized the work of the International Committee for Iso-alpha-Acid Standards in fulfilling their mandate for the production and subsequent sale of iso-alpha-acid standards through the ASBC and EBC (adopting the method published in the Journal by John Paul Maye). The ASBC will ask the international committee to remain intact to ensure the success of the program and to monitor the stability of the standards.
Discussions were held regarding the possible formation of a Water Analysis Check Service and a DON Analysis Check Service. There was also interest in developing a Craft Brewer’s Subcommittee that could better address the specific needs of the craft brewing industry. Jim Murphey will contact various craft brewers for input into this prospective project.
Progress continues in the organization of this year’s ASBC Annual Meeting in Victoria, BC. Program Committee Chairman Karen DeVries announced that interest in the event is high and that the schedule will include 23 oral presentations, 44 posters presentations, four workshops, and a packaging seminar developed with the help of the Master Brewers Association of the Americas (MBAA).
The Board spent much of its time during the meeting discussing the strategic plans of the ASBC and identifying many of the critical factors that will have a major influence on the organization in the years to come. It is imperative that we recognize the changes in our industry and membership and for the ASBC to adapt itself to provide the best benefit to our members. Due to the importance of this issue, the Board will hold a separate meeting for strategic planning this summer.
The next regular ASBC Board of Director’s meeting will be held at the Annual Meeting in Victoria on June 22.
Tim Kostelecky
Secretary
Keynote Speaker Allen Fahden
Wednesday, June 27 3:20-4:20 p.m.
Come meet Allen Fahden, international author, speaker, strategic consultant, and corporate trainer on innovation and creativity. Mr. Fahden’s dynamic presentation will discuss how the process of individual profiling can be used to stimulate innovation and create work style techniques that help sell products and services. This profile system consists of identifying people as Creators, Advancers, Refiners, or Executors and recognizing the work processes associated with each.
The system has been highly successful around the world. Many organizations, including Coca-Cola, Hewlett-Packard, the Associated Press, Nissan, 3M, Maytag, Cargill, and Eastman-Kodak have adopted Mr. Fahden's book, seminars, and methods.
Mr. Fahden is the author the highly acclaimed book Innovation on Demand and coauthor of the best-selling Innovate With C.A.R.E. Profile. His work has been featured in People Magazine and many business periodicals and on ABC News, BBC TV, and countless television and radio broadcasts.
Report of the Nominating Committee
The ASBC Nominating Committee, comprising David Ryder (chair), Inge Russell, John Grigsby, and David Hysert, conferenced on March 9. Of the recommendations submitted to the committee for president-elect, vice-president, and treasurer, the following nominees were submitted to the Board for approval: for president-elect, Dirk Bendiak, Molson Breweries, Etobicoke, ON; for vice president, Suzanne Thompson, Miller Brewing Co., Milwaukee, WI; and for treasurer, Scott Heisel, American Malting Barley Assoc., Milwaukee, WI.
President-Elect
Dirk S. Bendiak received his B.Sc. degree in genetics from the University of Alberta (1975) and his Ph.D. degree 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, fermentation, and yeast handling concerns. In 1995 he began as corporate operation specialist for Molson Canada, delving into areas of brewing and packaging troubleshooting. Since June 1999, he has been back in the brewing department as the microbiology and brewing specialist working on optimization of yeast propagation, yeast management practices, and microbiological issues. In March 2000, he began as corporate brewer responsible for licensee brewing, CIP issues, malt issues, and brewhouse capability studies. Bendiak has served as Program Committee chair for ASBC and as a Technical Committee member. He is also a member of MBAA, the American Society of Microbiologists, and the Canadian Genetics Society and an associate member of the Institute of Brewing.
Vice-President
Suzanne Y. Thompson is sensory manager at Miller Brewing Company, Milwaukee, WI. She has 20 years of sensory experience in the brewing industry. At Miller, she is responsible for establishing and administering company-wide sensory programs that include descriptive panels, quality assurance panels, and consumer panels. Thompson received a B.S. degree in food science from the University of Wisconsin-Madison in 1980. She served the ASBC as secretary from 1996 to 1998, has been an active participant of several subcommittees, and chaired the Difference-from-Control Sensory Test Subcommittee in 1999. She has lead several taste training sessions at the Annual Meeting and is currently the ASBC Newsletter editor. Thompson is also a member of the Institute of Food Technologists and the American Society for Testing and Materials.
Treasurer
Scott E. Heisel is the technical director of the American Malting Barley Association, Inc. (AMBA). Milwaukee, WI. He received B.S. degrees in biochemistry and in agronomy from the University of Wisconsin-Madison in 1982. In 1986, he received his M.S. degree in agronomy. He worked for several years at the USDA/ARS Barley and Malt Laboratory and has published several papers on characterizing various enzymes of germinated barley and the use of biochemical techniques to identify barley varieties. Heisel joined AMBA in April of 1987. He is a member of the American Association of Cereal Chemists. As a member of ASBC, Heisel has served as the chairman of Local Section Four and has moderated technical sessions. He chaired the Subcommittee on Deoxynivalenol in Barley and Malt and currently serves as the liaison officer to the AACC.
Local Section News
Local Section 1—New York
Local Section 1 will have a joint meeting with MBAA on Mar. 15 at Anheuser-Busch Brewery in Newark, NJ. The meeting will include a technical speaker, yet to be announced.
-Dennis Lenahan
Local Section 4—Milwaukee/Chicago
ASBC Local Section 4 held a family night event on Feb. 9 at the Milwaukee Admirals’ game. The event was a success even though the Milwaukee Admirals lost to the Chicago Wolves. Due to the inclement weather, there were a few no shows, but we did manage to have 30 people in attendance. Thanks to Miller Brewing Company, Breiss Malting Company, and Froedert Malting Company, the local ASBC had wonderful raffle prizes to give away. Dave Kuske, Local Section 4 event coordinator, did a fabulous job of obtaining prizes as well as organizing a great event. Section 4 has a joint meeting with MBA scheduled for Mar. 15. This is a bus trip to Flossmoor Station Brewing Company in Flossmoor, IL.
-Jim Goking
Local Section 7—Northwest
The next meeting of Section 7 will be held with the MBAA in Hood River, OR, on May 18-19, with golf and a brewery tour on the 18th and the business meeting and technical sessions on the 19th. ASBC Northwest Section will elect new officers at the business meeting.
-Daniel Christopher
Local Section 8—Wild West
The 18th meeting of ASBC Local Section 8 “Wild West” was held in Colorado Springs at the Rocky Mountain Microbrewing Symposium on Feb. 16. The symposium covered a wide range of topics, from “International Brewing Innovations,” presented by Jorg Finkeldey of Steinecker Inc., to practical workshops entitled the Brewing Process, Raw Materials Evaluation for Microbrewers, and Making Sense of Process Data. ASBC Local Section 8 “Wild West” had a presentation booth, in which members handed out ASBC material and literature and took orders for the ASBC Craft Laboratory Manual, along with answering many questions. The symposium concluded with a Belgian beer tasting hosted by the “Wild West” section.
-Mike Joyce
 Mike Joyce, “Wild West” Section 8 treasurer, conducting the February busi-ness meeting and outlining local section plans for the remainder of 2001. The meeting was held in conjunction with the Eighth Annual Rocky Mountain Microbrewing Symposium in Colorado Springs, CO. |
 About 125 attendees at the Rocky Mountain Microbrewing Symposium tasted six different Belgian beer styles at the ASBC “Wild West” Local Section 8 meeting on Feb. 16. |
ASBC 2001 Annual Meeting Guest Program Tour Information
The ASBC 2001 Guest Program is composed of tours of some of Victoria’s most beautiful and famous locations. Participants will learn about Victoria’s past and present while enjoying some of the most beautiful settings in the world. Refer to the ASBC Program for a full schedule and registration form.
Monday, June 25—
Butchart Gardens followed by Tea at The Fairmont Empress Hotel
Visitors of Butchart Gardens will be amazed by the beautiful flowers that make up this world-renowned marvel of exquisite flowering plants. Upon arriving at The Fairmont Empress, visitors will be treated to Afternoon Tea in the Tea Lobby of The Fairmont Empress Hotel, a famous tradition since 1908. Because many consider Afternoon Tea a full meal, the tour of Butchart Gardens will not include lunch.
Tuesday, June 26—
Eclectic blend of Victoria Favorites
Visitors will travel to the Craigdarroch Castle which features the best collection of residential stained and leaded glass on the West Coast, magnificent woodwork, and period furnishings. Following the castle visit, guests will tour to the Raven Hill Herb Farm. This is an internationally renowned working garden featuring fragrant herbs artistically and formally combined with flowers and vegetables. Guests will enjoy an herbal luncheon. On the return to Victoria, guests will stop at the Old Growth Rain Forest. Easy walking trails will draw you into the beauty of one of Victoria’s most beautiful natural locations.
Wednesday, June 27—Optional Tours Oak Bay Tour, Lunch, and Shopping
Oak Bay is Victoria’s “little bit of Old England” renowned for its spectacular scenic views, beautiful gardens, and unique shopping spots. With quaint old English charm, Oak Bay has something for everyone.
Marine and Whale Watching Tour
Southern Vancouver Island is home to killer whales and a host of other wildlife such as porpoises, eagles, and sea lions. Enjoy a smooth and stable ride onboard a twin-hull vessel equipped with inside and outside seating, spacious observation decks and a full onboard washroom. Lunch is on own.
Chemainus, “the little town that did,” and Lunch at a Country Cafe
Chemainus is home to 34 world-famous larger than life murals depicting the early settlement and industry of the area. A different mural can be seen around every corner, vividly illustrating the history of the valley. This quaint coastal community has a wonderful collection of interesting shops and galleries featuring everything from a modern sawmill to local crafts, renowned art and antiques.
Welcome to the ASBC Booth Exhibits
The following list shows companies participating as of April 3, 2001, and a description of their products or services. The exhibits will be in Carson Hall ABC of the Victoria Conference Centre in Victoria, BC, from 11:00 a.m. to 1:00 p.m. and 3:00 to 5:00 p.m. Sunday, June 24; 10:00 a.m. to noon Monday, June 25; and 10:00 a.m. to 1:00 p.m. Tuesday, June 26.
These exhibiting companies will be joined by additional exhibitors. Show your support for their valuable contributions to the meeting and the industry by visiting the exhibits at every opportunity. Come each day to learn of industry resources, review the technical posters, enjoy beer hospitality and the Tuesday buffet luncheon. In addition, special gift incentives will be redeemable only in the exhibit hall
Alltech, Inc., 3031 Catnip Hill Pike, Nicholasville KY 40356; 859/887-3224, Fax 859/887-3228. Alltech provides training for the alcohol industry, including an M.S. degree in brewing and distilling in conjunction with Heriot Watt University; consulting; and processing aids, yeast, and other supplies for the brewing and distillation industry. Additional company branches serve the feed industry.
Anton PAAR USA, 10201 Maple Leaf Ct., Ashland VA 23005; 804/550-1051; website: www.apaarusa.com. Anton PAAR will show its complete line of density, specific gravity, and concentration analyzers, including the new beer alcolyzer. The beer alcolyzer uses a patented NIR device to measure the alcohol content of beer. Calibration is performed using alcohol and water. When combined with a PAAR density meter, the system generates all relevant parameters, such as OG, SG, real extract, degree of fermentation, and percent alcohol.
Bruker Instruments, Inc., 19 Fortune Dr., Billerica MA 01821; 978/663-7406. Bruker will demonstrate the shelf life prediction of beer using the Bruker automated lagtime EPR system.
Diagnostix, 400 Matheson Blvd E #15, Mississauga ON, L4Z 1N8 Canada; 800/282-4075, Fax: 905/890-6024; website: www.diagnostix.ca. The Diagnostix new quantitative EZ-Quant 0.5 ppm plate kit for barley and malt is designed to help growers, elevators, maltsters, and brewers establish an accurate and repeatable test for DON at the 0.5 ppm cut-off. Customers can send in samples for comparison or to run an evaluation of Diagnostix's FGIS-approved kit.
Ecolab, Inc., 370 Wabasha St N, St. Paul MN 55102; 651/293-2549; website: www.ecolab.com. Ecolab provides a complete line of advanced cleaners, sanitizers and conveyor lubricants for brewhouse and packaging.
Foss North America, Inc., 7682 Executive Dr., Eden Prairie MN 55344; 952/974-9892; www.fossnorthamerica.com. Foss North America offers a complete line of analytical solutions for beer malt production. The SCABA and Rapitec beer analyzers give precise information about the characteristics of your product throughout the production process. Foss also offers instruments for continuous process control, image analysis of rice and barley, extraction of fat in grains, protein analysis, sprout damage, at-line grain analysis, and analysis of raw materials and intermediates. Foss products help in the quality and process control from raw materials to finished products.
GUSMERCELLULO, 1165 Globe Avenue, PO Box 1129, Mountainside NJ 07092-0129; 908/301-1811, Fax: 908/301-1812. For over 75 years, GusmerCellulo has been a supplier of quality assurance instruments and supplies to the brewing industry in the Americas. Some of the partners that GusmerCellulo will be featuring include Aber in-line lab yeast analyzers, Haffmans CO2 and lab instruments, Mettler Toledo DO and pH instruments, and optek-Danulat turbidity and color instruments. GusmerCellulo will also be representing filtration media and fining agent suppliers such as AB Vickers, BASF Divergan (PVPP), Cellulo filter sheets and fibers, and PQ Britesorb silica beer stabilizers.
International Specialty Products, 1361 Alps Rd., Wayne NJ 07470; 973/628-3006; website: ispcorp.com. ISP is a leading supplier of PVPP (Polyclar) clarification and stabilization aids, and now, prescription stabilization with the Polyclar Plus family of micronized PVPP and xerogel composites and combined protein and polyphenol removal.
Ionics Instrument Business Group, 6060 Spine Rd., Boulder CO 80301; 303/444-2009. Ionics Instruments will exhibit the Sievers model 355 sulfur chemiluminescence detector (SCD), used in brewing laboratories to detect sulfur compounds that contribute to flavor, aroma, and color. The SCD is extremely sensitive, has a linear response greater than three orders of magnitude, and is not subject to hydrocarbon quenching. An optional flame ionization detector (FID) adapter can be used inline with the SCD, providing the user with FID and SCD information from one injection. Both headspace and liquid injection techniques can be used for sample introduction with the SCD. The Sievers model 255 nitrogren chemiluminescence detector will also be exhibited.
Kalsec Inc., P.O. Box 50511 Kalamazoo MI 49005-0511; 800/323-9320, Fax: 616/349-9055; website: www.kalsec.com. Kalsec, the originator of tetrahydro-isohumulone and hexahydro-isohumulone, is the world's leading producer of isomerized and reduced hop extracts. These specialty extracts provide brewers around the world with the tools to obtain: Precise bitterness control, lightstability, foam enhancement, cost effectiveness, and Flexibility in the processing of their products. Kalsec's individually selected hop oil fractions or hop oil blends give beers distinct character, tailored to the specific requirements of the brewery. Kalsec assures the highest quality of its products with unsurpassed uniformity. The Kalsec product line consists of: Isolone, Tetralone, Hexalone, KAE's, HAB's, and CPF's.
McDantim, Inc., PO Box 818, Helena MT 59624; 406/442-5153 and 888/735-5607, Fax: 406/442-5154; website: McDantim.com. McDantim specializes in mixed gas for beer dispense. McDantim and its sister company, Beverage Systems Ltd., in Rochester, England, are the only companies in the world that specialize in gas mixers for beer dispense. They have stayed in the forefront of mixed gas dispense for the last 10 years with over 600,000 of its blenders pouring beer around the world, and continue to do research into the effects of different gas combinations and quality beer dispense.
Orbisphere, 3 Main St., Buford GA 30518; 770//932-1400. Orbisphere will display a complete line of analyzers for measuring O2, CO2, N2 and other parameters of critical importance for the brewing industry. Its process (in-line) and portable devices provide fast, accurate readings with minimum maintenance and operator training. Orbisphere’s package analyzer, an industry standard, provides breweries worldwide with a tool to reduce TPO2 and improve product quality. Orbisphere maintains direct sales and support staff through North America and can provide customized training programs for any level of QA department staff.
Profamo, Inc., 4933 Featherbed Ln., Sarasota FL 34242; 941/346-3527. Profamo will exhibit its line of equipment from its various European manufacturing partners, including Dr. Thiedig’s Digox 5 dissolved oxygen meter, which combines the advantages of a nonmembrane dissolved oxygen meter with true portability and state-of-the-art data logging features; Steinfurth’s automatic and handheld CO2 meters, temperature loggers, and portable torque testers; Pfeuffer’s tannometer, viscomat and friabilimeter; Lg Automatic’s foam tester; the Integrity 1000 torque tester; and Rotech’s keg monitoring system.
Siebel Institute of Technology, 4055 W Peterson Ave., Chicago IL 60646; 773/279-0966; website: www.siebelinstitute.com or www.doemens.org. Siebel Institute will showcase the programs offered by the World Brewing Academy, a partnership of Doemen’s Academy and the Siebel Institute, and will also feature the programs and services offered by the individual schools, including contract services, custom education programs, and brewery/quality control products.
Skalar, Inc., 5600 Oakbrook Pkway. Suite 130, Norcross, GA 30093; 770/416-6717; website: www.skalar.com. The Skalar beer/wort analyzer reduces lab time reagent use and provides consistent results with fast, accurate, simultaneous analyses for numerous beer and wort applications. The analyzer provides fully automated wet chemistry analyzer for just a couple of applications simultaneously, or a comprehensive multi-parameter configuration of the Skalar beer/wort analysis system. The system is fully controlled by data system and optional true automated start-up/shut-down is available. Applications include alpha-amylase, diastatic power, beta-glucan, free amino nitrogen, polyphenols, diacetyl and viscosity, color, and pH. The Skalar total nitrogen/protein analyzer provides combustion and TCD detection.
Tekmar-Dohrmann, 4736 Socialville Foster Rd, Mason, OH 45040; 513/229-7000 or 800/543-4461; Fax: 513/229-7050; website: www.tekmar.com. Tekmar-Dohrmann is the premier manufacturer of gas chromatography introduction systems and automated total organic carbon analyzers for food, flavor, beverage, environmental, pharmaceutical, biomedical, and petrochemical laboratories. Products include purge and trap concentrators and autosamplers, static headspace analyzers, TOC analyzers (combustion and UV/persulfate), whole air concentrators, and thermal desorption instruments. We are also a distributor of quality laboratory accessories such as homogenizers, stirrers, mixers, and analytical mills.
Industry News
Siebel Institute and Doemens Academy Partner to Form The World Brewing Academy
The Siebel Institute of Technology of Chicago, IL, and Doemens Brewing Academy of Munich, Germany, have partnered to form a multinational brewing institute, The World Brewing Academy (WBA). A unique feature of the WBA will be to provide students the opportunity and choice of studying at either the Chicago or the Munich campus, or at both campuses, in order to gain a truly international education. Initial offerings will be a two-week course “Consise Course in Brewing Technology” and a 12-week International Brewing Diploma Program. The Siebel Institute and Doemens Academy will continue to offer their own separate educational and research programs, as well as hosting the courses offered by the WBA.
EBC Adopts Simplified Version of Method EBC 7.5 and 7.6
The EBC Analysis Committee has tested and adopted a simplified version of Methods EBC 7.5 and 7.6, “Determination of the LCV (Lead Conductance Value) of Hop Pellets by a Simplified Version of Method EBC 7.5” and ”Determination of the LCV (Lead Conductance Value) of Hop Extracts by a Simplified Version of Method EBC 7.6.” Both new methods allow for direct conductometric titration of the ether phase instead of preparing a “stock solution.” The collaborative trials were carried out in winter 1999/2000 and will be published in the 2001 update of Analytica-EBC.
Call for Papers for Institute and Guild of Brewing—Asia Pacific, 27th Convention
The Institute and Guild of Brewing—Asia Pacific Co. Ltd. (formerly the Institute of Brewing—Asia Pacific Section) will hold its 27th convention in Adelaide, South Australia, March 17-22, 2002. The editorial subcommittee is currently seeking offers of papers and posters for the convention.
Papers and posters should incorporate original information or new ideas on existing information. Any topic that may be considered of interest to the brewing and allied industries will be considered, although preference will be given to those of a scientific or technical nature.
Offers should preferably be made on the form available on the Web site at www.iobasiapac.org.au, but offers by facsimile or post will be considered. Acceptance of offers will close on June 30, 2001.
Queries regarding offers should be directed to: The Editor, Institute & Guild of Brewing Asia Pacific Co. Ltd., PO Box 259, Palmyra, Western Australia 6157, Australia; Phone: +61 8 9339 4375, Fax: +61 8 9339 4375, E-mail: editor@iobasiapac.org.au.
Lallemand Aquires AB Vickers
Lallemand Inc. recently completed the acquisition of AB Vickers from BTP Chemicals PLC, a subsidiary of Clariant. AB Vickers, based in Burton on Trent, England, is a long-established business engaged in the production and supply of brewing aids and beer clarification agents. It has a long history in brewing and works with breweries in over 40 countries around the world. Lallemand Inc. is a Canadian-based company specializing in yeast and bacteria technology applied to baking, fermented beverages, and human health and nutrition, as well as animal health and nutrition.
Jean Chagnon, president of Lallemand Inc., said that "the purchase of AB Vickers underlines Lallemand’s strategy of strengthening relationships with the global brewing industry and developing added-value solutions for these customers. It ties in very well with the acquisition last year of the Siebel Institute of Technology and gives Lallemand a strong presence as a supplier to the world-wide brewing industry. All AB Vickers personnel are retained and great confidence is placed in its strong management, commercial and technical team."
"The parallel synergies with Lallemand will undoubtedly benefit AB Vickers," said Norman Phillips, managing director of AB Vickers, "and we look forward to the future with added confidence."
AB Vickers will form part of the Lallemand Fermented Beverage Division, which is based in Toulouse, France.
Active ASBC Corporate Members
A. Gusmer Co., Cranford, NJ
Altek Co., Torrington, CT
Anheuser-Busch Inc., St. Louis, MO
Anton PAAR USA, Ashland, VA
APS Analytical Standards Inc., Redwood City, CA
Asia Pacific Breweries Pte., Ltd., Ibrahim, Singapore
Assn. of Brewers, Boulder, CO
Beer Ind. Assoc. Shandong China, Jinan, Peoples Rep of China
Bio-Chem Lab. Inc., Grand Rapids, MI
Boston Beer Co., Cincinnati, OH
Boulevard Brewing Co., Kansas City, MO
Brewing Research Intl., Redhill, Surrey, England
Briess Malting Co., Chilton, WI
Bruker Instruments Inc., Billerica, MA
Brulotte Farms, Inc., Toppenish, WA
Burns Philp R&D, Pty. Ltd., Sydney, NSW Australia
Busch Agricultural Resources, Inc., Fort Collins, CO
Cargill Malt Co., Jefferson, WI
Carlsberg Research Center, Valby Copenhagen, Denmark
Casco Inc., Etobicoke, ON, Canada
Cerveceria Polar CA, Caracas, Venezuela
Cerveceria y Malteria Quilmes, Quilmes BA, Argentina
Cervejarias Kaiser Brasil Ltda., Queimados, RJ, Brazil
Coors Brewing Co., Golden, CO
DB Breweries Ltd., Otahuhu, Auckland, NZ
Diversey Lever Inc., Dexter, MI
Empresas Polar, Miami, FL
Fabricas Nacionales de Cerveza, Montevideo, Uruguay
Firestone Walker Brewing Co., Los Olivos, CA
Froedtert Malt, Milwaukee,WI
Guangzhou Malting Co. Ltd., Guangzhou, People’s Republic of China
Heineken, Aalsmeer, Netherlands
High Falls Brewing Co., Rochester, NY
INIFAP, Chapingo, Mexico
J Boag & Son Brewing Ltd., Launceston, TAS, Australia
J E Siebel Sons, Division of Quest Intl., Hoffman Estates, IL
John I Haas Inc., Yakima, WA
Kalsec Inc., Kalamazoo, MI
Karl Strauss Breweries, San Diego, CA
Kirin Brewery Co. Ltd., Tokyo, Japan
Kirin Brewery Co. Ltd., Fukuoka, Amagi Fukuoka, Japan
Labatt Breweries of Canada, London, ON
Lupofresh Inc., Wapato, WA
Millennium Specialty Chemicals, Baltimore, MD
Miller Brewing Co., Milwaukee, WI
Minnesota Malting Co., Cannon Falls, MN
Mitco Inc., Grand Rapids, MI
Molson Breweries, Etobicoke, ON, Canada
Moosehead Breweries ltd., Saint John, NB, Canada
Morris Hanbury USA Inc., Yakima, WA
NDC Infrared Engineering, Irwindale, CA
Novo Nordisk BioChem Inc., Franklinton, NC
Orbisphere Lab, Buford, GA
Pabst Brewing Co., Milwaukee, WI
Pacific Western Brewing Co., Burnaby, BC, Canada
Peavey Grain Co., Minneapolis, MN
The PQ Corp., Conshohocken, PA
Pure Malt Products Ltd., East Lothian, Scotland
R-Biopharm Inc., Marshall, MI
Rahr Malting Co., Shakopee, MN
Rascher & Betzold, West Paterson, NJ
Sierra Nevada Brewing Co., Chico, CA
Sievers Instruments, Inc., Boulder, CO
Union de Cervecerias Peruanas, Lima, Peru
Vicam LP, Watertown, MA
World Minerals Inc., Lompoc, CA
Yakima Chief Inc., Sunnyside, WA
New Active ASBC Members
Andrews, Bill M., head brewer, Molson Canada, Etobicoke, ON, Canada
Benedict, Charles, brewing market manager, Inverness, CA
Browne, Gregory C., head brewer, Flatlanders Restaurant and Brewery, Lincolnshire, IL
Castillo Zaghi, Raul Eduardo, director are de cerveza, Cerveceria Centro Americana SA, Guatemala City, Guatemala
Ding, Larissa, chemist, The PQ Corp., Conshohocken, PA
Dougan, Gregg F., sales manager, Munger Co. Inc., Saint Louis, MO
Heissinger, Heinrich K., vice president brewing research and technology, Saint Louis, MO
Jurado, Jaime, director of brewing operations, The Gambrinus Co., San Antonio, TX
Liu, Weicheng, Beijing City, Peoples Republic of China
Lowes, Jonathan P., packaging supervisor, Molson Breweries of Canada, St. Johns, NF, Canada
Merfeld, David W., brewer, Ellensburg, WA
Miyake, Hidekazu, president, Miyake Industries Co. Ltd., Tokyo, Japan
Ozaki, Kazutaka K., deputy manager, Asahi Breweries Ltd., Ibaraki, Japan
Pekkarinen, Anja, student, USDA ARS CCRU, Madison, WI
Radzanowski, David J., administrator educational services, Northbrook, IL
Schier, Jaime, quality control manager, Mass Bay Brewing Co., Boston, MA
Stordahl, Carrie, director QR&D operations, Coors Brewing Co., Golden, CO
Swindall, Paul, development brewer, Molson Breweries, Etobicoke, ON, Canada
Thix, Andre F., group sales director, Micro Matic Intl. SA, Troisvierges, Luxembourg
Tilley, Gordon W., vice president-operations, Portland, OR
Watari, Junji, general manager, Sapporo Breweries Ltd., Yaizu Shizuoka, Japan
White, Christine S., manager, Coors Brewing Co., Golden, CO
White, Philip A., student, Oxford Brookes University, Oxford, United Kingdom
Wurtz, Traci E., supervisor QA/QC laboratory, Yakima Chief Inc., Sunnyside, WA
Upcoming Events
28th Congress of the European Brewery Convention
May 12-17, 2001
Budapest, Hungary
Miller Symposium
“Cognition and Chemical Senses: Associations,
Expectations and Interactions”
June 13-15, 2001
Lincolnshire, IL
ASBC Annual Meeting
June 23-27, 2001
Victoria, BC, Canada
Empress Hotel and Victoria Conference Centre
MBAA Annual Convention
Nov. 4-7, 2001
Guadalahara, Mexico
Institute & Guild of Brewing—Asia Pacific, 27th Convention
March 17-22, 2002
Adelaide, South Australia
Call for Papers
EBC Symposium: Flavour and Flavour Stability
Nancy, France, Oct. 29-30, 2001
The European Brewery Convention (EBC) will hold a two-day symposium entitled “Flavour and Flavour Stability” on Oct. 29-30, 2001 in Nancy, France. The general chairman is Dr. Patrick Boivin from I.F.B.M., France. Its purpose is to present and discuss ‘the state of the art’ and to share learnings and experiences. Participants will include brewing and malting experts (production, technical, quality and R&D), brewing and malting suppliers, and scientists. The program will consist of invited/submitted papers (20-30 min long), together with formal/informal discussion and question and answer sessions.
The following subject areas will be addressed:
Raw Materials: Barley, Malt, Hops
Processes: Malting: from storage of barley to storage of malt, Brewing: from storage to packaging, Storage of beer
New Analyses: Sensory analysis of beer, Chemical analysis of raw material and beer
Equipment and Packaging
Anyone wishing to contribute to this symposium is invited to inform the Secretariat General of EBC (P.O. Box 510, 2380 BB Zoeterwoude, The Netherlands; phone: +31 71 5456047 / 5456614, fax: +31 71 5410013, E-mail: secretariat@ebc-nl.com, Web site: www.ebc-nl.com). Speakers should indicate the subject they would like to present and submit a preliminary title of their proposed paper with a short abstract (max. 10 lines). Please reply before June 1, 2001. In the event of too many proposals being submitted, EBC may be forced to reject some despite their quality.
The symposium language is English, and all papers must be presented in that language. All contributions will be published in the series of EBC Monographs.
Anyone wishing to participate as a delegate in this symposium is invited to inform the EBC Secretariat at the address given above. A registration fee will charged to anyone not presenting a paper. Details will be announced in due course.
A technical visit to the Malting and Brewing Departments at I.F.B.M. will be organized on Wed., Oct. 31.
© Copyright 2001 by the American Society of Brewing Chemists.
All rights reserved.