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ASBC Newsletter
VOLUME 62, NUMBER 3 - 2002

As they say in the movies, thanks to all of the people who made this possible. It is a great honor to be your new ASBC president. I will try to do my best to live up to the excellent example set by Past-President Rob Maruyama. He has driven the ASBC strategic plan and continued to build the Society. I thank Rob for his guidance and the clear direction to the Board.

The annual meeting has just ended in Tucson, Arizona. The temperature was perfect at 6 a.m., although it did have a tendency to get progressively hotter during the day. This kept everyone at the meeting and all sessions full, offering great opportunities for discussion and networking.

I thank Karen DeVries and her Program Committee for their efforts in making this a very successful meeting. There were 16 oral papers, 30 posters, two different taste sessions on beer and wort, three workshops, four seminars, and a packaging seminar. Just a reminder to mark your calendars for the next annual meeting, June 7-11 at the Tamaya Resort in Albuquerque, New Mexico, where the weather should be a little cooler because of the altitude.

Thanks to all the other members of the Board of Directors for their efforts this year to make the Strategic Plan a reality. The real strength of the ASBC is the group of volunteers for all positions, from local section chairmen to the Technical Committee and the chairmen of technical subcommittees, who do the continuing technical work of the Society, and to the Publications Committee and the Editorial Board for the journals and newsletters. Thank you to all for your knowledge, skills, and time and especially for volunteering to serve.

A few members leave the Board and should be especially thanked: Nona Mundy, who helped to keep us so organized; Jim Murphey, who has been a guiding force for many years on the Technical Committee; Robert Stewart, for his continued direction on the Publications Committee; and Kenneth Berg, for his efforts as the Internet editor. Thanks again to all of you.

We welcome some new people to fill roles on the Board: Cindy-Lou Dull (Technical Committee chair), Mike Joyce (Publications Committee chair), and Mary Jane Maurice (Secretary). We welcome back Bob Jensen as Internet editor.

At the recognition luncheon, Rob Maruyama announced the Award of Distinction to Morten Meilgaard; three Honorary Life Memberships to Lydia Marinelli and retired Past-Presidents Peter Gales and Inge Russell; and the Eric Kneen Award to Dr. Robert Foster, II, Dr. Eric Samp, and Dr. Hugo Patino. Congratulations to all.

We continue to see growth and globalization of the industry and the expansion of most large brewers into other areas of the world. Recent examples include Coors in the United Kingdom, SAB in the United States, and Molson in Brazil. This points to a need for standard quality management systems worldwide, like ISO and HACCP. Also required is a standard way to monitor, measure, and trend information in process, in product, and from our suppliers.

Our society continues to build on the strengths of the organization, which are its quality people. Our people continue to use reliable and trustworthy data to make in-process decisions. Laboratory and in-process data are driving our businesses, and we continue to rely on laboratory and in-process numbers to make many of our instantaneous decisions.

We continue to see on-line or at-line measurement, monitoring, and control by various operators in our packaging and brewing areas. This continuing operator involvement has changed where the responsibility and authority for decisions and accountability lie. We now are giving the filler operator tools to control that process.

The gathering of basic knowledge and continued research is a goal of all in order to understand and control our brewing process. Our leadership must continue to support our efforts toward the basic understanding of our processes. The development of systems for control of all parameters is critical to the making of consistent beer.

People are a critical part of our society. The contacts made and the network of associates has lead to years of friendships. I certainly remember many of my first ASBC acquaintances by the lack of sleep at meetings, hours of interesting discussions, copious amounts of beer, and many new-found friends and associates.

As a little exercise, close your eyes, and picture a snow-capped mountain peak in the background with a plateau covered with wild flowers. In the foreground, see a hill, with a brook running around the hill coming to a stream at your feet. I am sure each picture is unique and different and yet has some similarity. This really speaks to the similarity and differences in the way that communication is interpreted. It also speaks to the uniqueness of each individual.

Opportunities for different perspectives exist each day as we bring our personal experiences to different situations in the workplace. We can each help in troubleshooting or problem solving where experience is required to develop many alternatives in brainstorming. We see opportunities to improve and continuing opportunities for developing better or best practices.

Special thanks to my wife and family for their continuous support during my many travels. Thanks again to all, and let’s have a good year and lots of fun as we work hard and play harder.

Dirk S. Bendiak
President

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CONTENTS

• 2002 ASBC Student Travel Grant Winners
• Board of Directors' Profiles
• ASBC Says Thank You to:
• Highlights of the ASBC Board of Directors Meetings
• Minutes of the ASBC General Business Meeting
• 2002 Annual Meeting Committee Reports
• President's Thank You
• ASBC Members Honored with Award of Distinction and Honorary Life Membership
• Winners of the Eric Kneen Award for 2002
• Call for Nominations for ASBC Awards
• Reports from Workshops and Seminars
• Active ASBC Corporate Members
• Local Section News
• New Active Members
• Industry News
• ASBC Past Presidents
• Upcoming Events

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2002 ASBC Student Travel Grant Winners

Two students, Petr Vesely, Institute of Chemical Technology of Prague, and Mark Roberts, University of Leeds, are the recipients of the 2002 ASBC Student Travel Fund Award. Each student was awarded $250 to assist in travel to the Tucson meeting. The travel grants cover partial expenses for students who are presenting a paper or poster at the annual meeting. All ASBC student members, graduate or undergraduate, who are at least 21 years of age are eligible to apply for these awards.

The Student Travel Grant Program provides all of us with an opportunity to get involved with developing future leaders. It may also provide future benefits to your company. One of these students may be a future member of your team. For information on how to help students by making a tax-deductible donation, contact Linda Schmitt, ASBC, 3340 Pilot Knob Road, St. Paul, MN 55121 (lschmitt@scisoc.org).

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Board of Directors' Profiles

Dirk S. Bendiak takes on his new role as president of the Board of Directors. 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, which have 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 and Guild of Brewing.

Suzanne Y. Thompson remains on the Board of Directors as president-elect. She is sensory manager at Miller Brewing Co., Milwaukee, WI. She has 21 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 has served the ASBC as secretary from 1996 to 1998 and as Newsletter editor from 2000 to 2001, has been an active participant of several subcommittees, chaired the Difference-from-Control Sensory Test subcommittee in 1999, and is currently the vice-president. Other contributions to the Society include leading several taste-training sessions at the Annual Meeting. She is also a member of the Institute of Food Technologists and American Society for Testing and Materials.

Incoming ASBC Board of Directors. Seated (left to right): Mary-Jane Maurice, secretary; Rob Maruyama, past-president; Dirk Bendiak, president; Suzanne Y. Thompson, president-elect; and Tim Kostelecky, vice-president. Standing: Michael Joyce, Publications Committee chair; Steven C. Nelson, executive officer; Karen DeVries, Program Committee chair; Cindy-Lou M. Dull, Technical Committee chair; and Scott E. Heisel, treasurer. Missing from photo: Katherine Smart, international director.

Tim Kostelecky remains on the Board as vice-president. He received a B.Sc. degree in biochemistry from Fort Lewis College, Durango, CO, and joined the Coors Brewing Company in 1976, where he held positions as brewing chemist in quality control, malting/brewing research, and brewing materials quality assurance. He worked with the hop quality program at Coors from 1988 to 1993. From 1994 to 1996, Tim was the founder/director of the Rocky Mountain Brewing Institute in Denver, CO, providing training, education, and consultation to brewers. Tim joined John I. Haas, Inc., in Yakima, WA, in 1996 as technical services manager. He is general manager of Haas Hop Products, Inc., in Washington DC. He has written articles for brewing publications such as Zymurgy and Brewing Techniques on the use of hops and hop products and has presented papers and posters for the ASBC and IoB (now IGB). Tim is a member of MBAA and has been an active member of ASBC since 1978. He has been involved as an ASBC subcommittee collaborator and was chairman of the ASBC Northwest Local Section 7 from 1998 to 2000. Tim and his wife, Sandy, transplanted from Colorado and plucked from eastern Washington state, now enjoy the bustle of northern Virginia.

Scott E. Heisel, ASBC treasurer, is the vice president and technical director of the American Malting Barley Association, Inc. (AMBA) in 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 also a member of the American Association of Cereal Chemists. As a member of ASBC, Mr. Heisel has served as the chairman of ASBC Local Section 4, chaired the Subcommittee on Deoxynivalenol in Barley and Malt, moderated technical sessions, and currently serves as the liaison officer to the AACC.

Incoming ASBC Board and spouses. Seated (left to right): Mary-Jane Maurice (secretary); Rob Maruyama (past-president); Dirk Bendiak (president); Jill Bendiak; Suzanne Y. Thompson (president-elect); and Dave Wedl. Standing: Michael Joyce (Publications Committee chair); Steve Nelson (executive officer); Cindy Starkweather-Nelson; Al DeVries; Karen DeVries (Program Committee chair); Tim Kostelecky (vice-president); Cindy-Lou M. Dull (Technical Committee chair); and Scott E. Heisel (treasurer).

Mary-Jane Maurice joins the Board as secretary. She is director of quality assurance for Froedtert Malt in Milwaukee, WI. Her responsibilities include management of all barley and malt analysis, performance of process audits, and data interpretation and problem solving for manufacturing. She received her B.S. degree in chemistry from Mount Mary College in 1990, and her entire career has been spent in the malting industry. Mary-Jane has served Local Section 4 as secretary, program chairman, and chairman. On the national level, she served on the Program Committee as poster coordinator for the Victoria meeting. Mary-Jane has also been a member of numerous subcommittees and has presented at the Chicago and Boston meetings. Other industry affiliations include MBAA membership, Quality Evaluation Subcommittee and Technical Committee participation at the American Malting Barley Association, Inc., and member of the board of directors for the Brewing and Malting Barley Research Institute (Canada). Mary-Jane is also on the faculty of the World Brewing Academy (formerly Siebel Institute of Technology) in Chicago, IL.

Rob Maruyama continues on the Board of Directors as past-president. Maruyama has served on the Board as Publications Committee chairman and most recently as president-elect. He graduated from the University of Colorado in Boulder in 1979 with a B.A. degree in molecular, cellular developmental biology and received an M.S. degree in environmental science and engineering from the Colorado School of Mines in 1993. He joined Coors in 1980. During his tenure at Coors, Maruyama was responsible for analytical methods development using gas chromatography and high-performance liquid chromatography, development of laboratory automation applications, and analytical project management. In 1994, he was named laboratory supervisor, where he was responsible for the organic laboratory operations, which supported Environmental Control and Container Manufacturing. Maruyama was promoted to manager of the Research and Quality Assurance Laboratory in 1995, where he was responsible for managing the analytical laboratory that supports Brewing Research and Development and Corporate Quality Assurance. In 1999, Maruyama was promoted to the position of director of product quality in the Golden Brewery Business Unit, where he is responsible for the quality control functions in brewing and packaging operations. In addition to his role in quality, he assumed the responsibilities for Golden’s environmental health and safety and process improvement and training in 2000.

Dirk Bendiak, incoming ASBC president, accepts gavel from Rob Maruyama, outgoing president.

President Maruyama presents plaque to outgoing Past-President Nona Mundy.

Cindy-Lou Dull joins the board as chair of the Technical Committee. She received a B.S. degree in dairy science from the University of Vermont in 1982 and earned an M.S. degree in food science from Cornell University in 1986. She began her career in rapid methods development for the food and forensics industries before finding her niche in the brewing industry. In 1992, she joined Corporate Research and Development at Anheuser-Busch, Inc., St. Louis, MO, as a microbiologist, with her efforts directed toward aseptic brewing issues and rapid methods evaluation. A member of the Technical Services Department since 1994, she has served in various capacities, most recently as a scientist in the Analytical Services Group and as liaison to corporate brewing customers. Joining ASBC in 1994, she has participated in several subcommittees, chaired the subcommittee for CLEN Medium for the Detection of Wild Yeast from 1996-1998, and has served as a member of the Technical Committee since 1999.

Mike Joyce joins the Board of Directors as the Publications Committee chair. He received his bachelor’s degree in chemistry from Metropolitan State University in Denver, CO, and has worked at Coors Brewing Co. since 1976. He is currently a malting/brewing chemist in the Product Control Laboratory in Golden, CO. He has been involved previously with ASBC as a subcommittee chairman and is currently the treasurer of ASBC Local Section 8.

Karen DeVries remains on the board as chair of the Program Committee. She is manager of the analytical services group in the Technical Services Department of Anheuser-Busch, Inc., St. Louis, MO. She received a B.S. degree in biochemistry from Southern Illinois University at Edwardsville. After working in the Biochemistry Department of Washington University Medical School and then in the Amino Acid Laboratory at Ralston Purina, she came to Anheuser-Busch. She was with Anheuser-Busch for 16 years in various capacities, including analytical chemist and methods development chemist, before being promoted to her current position. She has published two papers in the ASBC Journal, served as ASBC Newsletter editor from 1997 until 2000, and has participated on the ASBC Program Committee since 1999, when she was poster coordinator.

Katherine Smart joins the Board as the international director. She completed a B.Sc. (Hons) in biological sciences at Nottingham University and was awarded the Rainbow Research Scholarship to complete a Ph.D. in brewing yeast physiology at Bass Brewers, Burton-on-Trent. She then moved to Cambridge University to take up an appointment as research fellow in the Department of Plant Sciences, where she worked on bioactive surfaces, biofouling, and bacterial contamination of beverages. In 1992 at the age of 25, Katherine became a lecturer and then senior lecturer in microbiology and fermentation at Oxford Brookes University. Now the Scottish Courage Reader in Brewing Science and a fellow of the Institute and Guild of Brewing, Katherine has recently commenced a Royal Society Industrial Fellowship. She is also chief executive officer of Smart Brewing Services. Katherine is the chair of the International Section of the Institute and Guild of Brewing and is a member of the Products and Services and Section Representatives committees and Editorial Board. She serves on the ASBC Program Committee and Editorial Board and is chair of a technical subcommittee.

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ASBC Says Thank You to:

Contributors to the Student Travel Grant Program, for supporting future members of ASBC.

Dori Whitney and her staff at Brewers Digest, for taking most of the pictures from the annual meeting and preparing captions.

And a very special thank you to the following organizations for their significant contributions to the 2002 annual meeting.

Beer Sponsors
Anheuser-Busch, Inc.
Coors Brewing Company
Miller Brewing Company
Molson Breweries
New Belgium Brewing Company
Sierra Nevada Brewing Company

Coffee Sponsors
Anton PAAR USA
Bio-Chem Laboratories, Inc.
Brewery Convention of Japan (BCOJ)
Asahi Breweries Ltd.
Kirin Brewery Co., Ltd.
Sapporo Breweries, Ltd.
Suntory, Ltd.
Orion Breweries, Ltd.
Briess Malting Company
Bruker BioSpin Corp.
Busch Agricultural Resources, Inc.
Cargill Malt
Con Agra Malt
Ecolab Food and Beverage
Froedtert Malt
GusmerCellulo
John I Haas, Inc.
Kalsec Inc.
PQ Corporation
PureMalt Products Ltd.
Rahr Malting Co.
W.R. Grace & Co.
Yakima Chief, Inc.

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Highlights of the ASBC Board of Directors Meetings

June 7th, 2002

The ASBC Board of Directors met on Friday, June 7, in Tucson, Arizona, before the ASBC Annual Meeting.

President Rob Maruyama briefly discussed the activities and accomplishments of the ASBC during his tenure and started the meeting with a discussion of the collaborative efforts between the ASBC and the MBAA, on both the local and national levels. Of particular interest is the continuation of the joint seminars and workshops scheduled for the ASBC and MBAA Annual Meetings and the development of the upcoming World Brewing Congress (WBC 2004) in San Diego. The WBC 2004 will follow the success of the WBC 2000 in Orlando two years ago and will again be organized jointly by the ASBC and MBAA, with participation from other world brewing organizations, including the EBC, IoB, and BCOJ. The ASBC and MBAA will continue to work together to benefit from their different perspectives for professional development in the brewing industry.

Vice-President Elect Dirk Bendiak developed an ASBC Board of Directors “scorecard,” which can be used as a tool to keep the Board’s tasks on track and measure progress. This will be especially helpful in implementing the Board’s strategic plans. Dirk also discussed progress that is being made with the ASBC local sections in improving membership and participation. Most of the local sections are now joining forces with the MBAA district sections in planning joint meetings. This gives many brewers an opportunity to participate in the activities of both organizations with the convenience and economy of one meeting time and venue.

Sue Thompson, vice-president, notified the Board of the Awards Committee’s selections for special recognition this year. Lydia Marinelli and Pete Gales will receive Honorary Life Memberships to the ASBC, and Morton Meilgaard will be given the ASBC Award of Distinction. These honors will be presented at the Annual Meeting Recognition Luncheon. The Board congratulates these deserving recipients.

Past-President Nona Mundy reviewed the nominations for new ASBC officers for the election during the general business meeting on Sunday. The nominees are Sue Thompson, president-elect; Tim Kostelecky, vice-president; and Mary Jane Maurice, secretary. Nona also discussed the progress in the development of the ASBC Foundation and scholarship program. Dave Thomas will chair the board and the Foundation, which has already received donations and endowments. Strategies for solicitation are being developed, and information on the Foundation as well as an opportunity to donate will be available at the registration desk during the Annual Meeting.

In a continuing effort to ensure ASBC fiscal responsibility, Treasurer Scott Heisel is putting together a detailed multiyear budget plan for the Society. Scott covered topics such as advertising, special services, short courses, and various cost-saving measures. It is through its various revenue-generating programs that the ASBC can remain viable, and efforts are being made to continue the development of products and programs that are valuable to the industry.

Jim Murphey resigned from his role as Technical Committee Chair, and Cindy-Lou Dull has been appointed to the position. Jim has been a valuable asset to the ASBC with his many years of service and commitment, and he will be missed as a member of the Board. Cindy-Lou is a supremely qualified replacement and will be sure to liven up the Technical Committee with her assertive, gregarious style. Cindy-Lou’s first action on the Board was to recommend that, as a result of the completed collaboration for the method “Beer and Malt Beverage Color Using Tristimulus Analysis,” it should now be approved for inclusion in the ASBC Methods of Analysis.

Program Committee Chair Karen DeVries reported on the progress of the upcoming Annual Meeting. There will be a fine selection of oral and poster presentations, along with the typical technical subcommittee meetings. However, as part of the ASBC plan to provide programs of varying interest and high value, there will also be an enhanced selection of seminars and workshops. For those ASBC members who have regularly attended the Annual Meetings in the past, other changes in the program will also be evident. The Program Committee is confident that these new ideas will receive a favorable response. The Board expressed its appreciation to Karen for her hard work in organizing what is becoming one of the ASBC’s more difficult tasks.

Graham Steward has fulfilled his role as international director, and the Board thanks Graham for his efforts the past two years. It is especially important that the ASBC keep in touch with what is happening in the international arena, and the Board is actively pursuing a successor.

The Board meeting was closed in anticipation of an interesting and successful Annual Meeting in Tucson. It will meet again immediately following the Annual Meeting.

As my second year as ASBC secretary comes to a close, I will hand that responsibility to Mary Jane Maurice, whom I am sure will be elected secretary during the general business meeting. I believe I can speak for the Board of Directors in giving her a warm welcome to the group.

-Tim Kostelecky
(outgoing) Secretary

June 13th, 2002

The ASBC Board of Directors met on Thursday, June 13, in Tucson, Arizona, following the Annual Meeting.

President Dirk Bendiak opened with an update on the search for a new International Director to replace Graham Stewart at the conclusion of his two-year term. Graham has done a wonderful job of keeping us abreast of offshore developments. As directed by the Board, Dirk spoke with Katherine Smart of Oxford Brookes University regarding the opportunity. Katherine graciously consented to the appointment, which was unanimously approved by the Board.

As reported previously, the Global Beer Alliance (GBA) is a developing organization whose mission is “to promote beer culture and a positive image for beer through our knowledge of brewing science and technology at a global level.” ASBC, MBAA, and EBC have not yet entered into any agreements with the GBA. All three of the societies are currently examining the utility, administration, and governance of the GBA before making a firm commitment to become charter members. At present, the GBA maintains a website that will include links to members’ sites. Continuing discussion of this proposal is likely during the MBAA convention in October 2002.

The Board is pleased to report that planning for the World Brewing Congress 2004 in San Diego is on track. There is enthusiasm and cooperation from all of the sponsoring organizations. Participating societies are working together to develop a program that reflects the current issues of a global brewing industry. The production schedule will be finalized later this summer.

Dirk also reported that the local sections are weathering the consolidation in the industry rather well. Many of the sections are now conducting all of their meetings with MBAA districts. This tactic allows the sections to get a meeting space and draw speakers at a reasonable cost. Ongoing concerns that joint meetings will cause ASBC to lose its unique identity seem to be waning. The St. Paul staff is looking for ways to help local sections distinguish themselves when holding joint meetings and to recognize those members who have shown a commitment to the success of the sections. ASBC members should remember that local section membership is not included in the national dues. Local sections may use national’s IRS number as proof of nonprofit status as required for some reduced-fee checking accounts. The St. Paul staff will assist local sections as requested in this matter. Local section chairs will also receive a Procedure Manual that defines how meetings should be conducted. There is some interest in forming new sections in western Canada, Memphis, and southern California.

Karen DeVries, Program Committee chair, initiated a discussion regarding the recently concluded 2002 Annual Meeting. The new program format is “ahead of the curve” for scientific meetings and appears to have been well received by attendees. Significant progress was made in adapting to the new presentation technologies. The guidelines for oral presentations for 2003 will strongly encourage presenters to load their presentations onto an ASBC laptop to provide a smoother, more professional transition between speakers. Withdrawals by presenters are especially problematic in the new program format. The Program Committee is exploring ways to minimize the impact of unexpected withdrawals.

An important facet of the new program is the focus on subject-specific workshops and seminars. These events encourage discussion and networking in a more informal, creative atmosphere. These events were generally very well attended. The Program Committee is looking into advance registration for these offerings at the 2003 meeting. A defined head count is especially important when planning events that require handouts or sensory samples. The premeeting short course on chemometrics, run by Karl Siebert, was very well received.

An examination of current methods will be undertaken by the Technical Committee as a response to the discussion in the Environmental Concerns workshop. Possible revisions include the removal of hazardous chemicals and clarification of reagent and waste stream handling. Methods may also be examined for citation of outdated chemical suppliers. Members may be polled to determine which methods are of greatest concern.

Registration materials for 2003 will be refined to clarify event dress codes and to encourage all participants to attend the Business Meeting. There was discussion regarding venues for future meetings. Although some members would like to see a slightly shorter meeting, the committee is concerned that a shortened meeting may reduce the number of international presenters willing to make the long journey. ASBC will continue to look at new venues that provide excellent meeting facilities, interesting locales, and convenience. Sue Kay of Miller Brewing Company will replace Secretary Mary-Jane Maurice as Poster Coordinator in 2003.

Tim Kostelecky introduced a proposal by the Finance Committee on behalf of Treasurer Scott Heisel. The Finance Committee recommended that the ASBC transfer the operating reserve to US Bank by September 30, 2002. US Bank will manage the operating reserve using a specific fixed-to-equity ratio model. Changes to the model must be authorized by the Board of Directors. Quarterly adjustments to retain the desired fixed-to-equity ratio will be made by ASBC staff and the treasurer. The Board approved the proposal for implementation.

Cindy-Lou Dull reported on the activities of the Technical Committee. Tom Pugh, Keith Villa, and Bob Foster will join as new members of the committee upon the approval of their companies. There is renewed enthusiasm to move forward with subcommittee work. Several subcommittees have new chairs, and the objectives of other subcommittees have been refined. Executive Officer Steve Nelson will prepare a production schedule for the Methods of Analysis on CD for release at WBC 2004.

A discussion ensued concerning the relationship between the work of the Subcommittee on New and Alternate Methods of Analysis and that of the Emerging Issues Committee. Ideally, Emerging Issues is an ad hoc committee with the flexibility to respond in a timely manner to rapidly developing issues in the industry, funneling ideas to the other committees as needed. Emerging Issues should also provide assistance to the Program Committee as it seeks to focus on the “hot topics” during the Annual Meeting. Possible new methods for subcommittee work are ICP, the PAAR alcoholyzer, and grist analysis for craft brewers. Check Service topics discussed included a possible water check service, the low number of participants in the barley check service, and a scaled-down beer check service for craft brewers.

President-Elect Sue Thompson gave the Board feedback from the focus group meeting of young professionals. Discussion topics included the ability to search abstracts and older journals as well as across industry publications. Since travel has become more difficult, short courses and web- or CD-based learning are increasingly attractive. Other topics of interest include newscapsules containing business trends and mergers, a list of new graduates seeking employment, and interactive Q&A sessions and poster presentations. New members also appreciate more information on how to get involved and the continuation of a six-month follow-up by e-mail.

Mike Joyce is getting his feet wet as the new chair of the Publications Committee. The committee would like to encourage the electronic submission of Journal articles, a cost-effective and timely practice. Charlie Bamforth reports that journal submissions have been coming in steadily. Pete Gales has embraced the challenge of creating a Best Practices manual for the society. The format of this publication will be defined once the first drafts come in. Options include publication as a supplement to Methods of Analysis or as a stand-alone reference. Past-President Rob Maruyama spoke on behalf of the Internet Committee and asked the Editorial Board to study the implementation of Q&A sessions on ASBCnet.

-Mary-Jane Maurice
Secretary

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Minutes of the ASBC General Business Meeting

June 9, 2002

The general business meeting was called to order by President Rob Maruyama at 9:30 a.m. Rob welcomed everyone to the 67th Annual Meeting and read his “Report of the Office of President.” In this report, Rob stated that the focal point for the ASBC Board of Directors is the development of the strategic plan for the coming five years.

Rob thanked Karen DeVries for her work as Program Committee Chair, especially for her efforts in what is becoming a difficult responsibility in organizing the Annual Meeting with the many changes and programs now offered.

Rob also mentioned the progress being made in the development of the Global Beer Alliance. Some issues and perspectives still need to be clarified on the proposed cooperative agreement and the general structure of the organization.

Rob Stewart was thanked for his service on the Board as chair of the Publications Committee, a role that will be filled by Mike Joyce. Jim Murphey has resigned as Technical Committee chair, and Cindy-Lou Dull has been appointed to that responsibility. Rob congratulated both Mike and Cindy-Lou. He also expressed his appreciation to the St. Paul staff and the Board of Directors for their efforts in the past year.

Secretary Tim Kostelecky read the minutes of the 66th Annual Meeting held in Victoria, BC. After Dave Thomas noted a correction, a motion was made to accept the minutes, which was seconded and carried by membership affirmation.

Treasurer Scott Heisel read the treasurer’s report. For the fiscal year ending March 31, 2002, the ASBC had a net operating loss of $38,971 from income of $400,244 and expenses of $439,215. Total assets were $564,276, and liabilities were $513,387. The Annual Meeting in Victoria had a net profit of $18,078.

Nona Mundy, past-president, read the Constitution and By-Laws Committee report. An amendment to the by-laws was made to establish a foundation to administer an ASBC Foundation Scholarship program. The proposed amendment was presented in a recent newsletter and was passed by ASBC membership by paper ballot. There were no other changes to the Constitution and By-Laws during the year.

The Technical Committee report was given by Cindy-Lou Dull, who reported on the status of the technical subcommittees. The Technical Committee recommended that the method “Beer and Malt Beverage Color Using Tristimulus Analysis” be added to the ASBC Methods of Analysis.

President-Elect Dirk Bendiak gave the local sections report. He noted that each local section supplied a list of members to be included on the distribution list for the ASBC newscapsule. The activities and plans of each section were reviewed, and Dirk noted that many of the ASBC local sections are now holding joint meetings with the local district sections of the MBAA. This should enhance exposure to and participation in the ASBC local sections.

The liaison reports followed: AMBA by Scott Heisel for Mike Davis, BMBRI by Erin Armstrong, HRC by David Hysert, AACC by Sue Kay, ALAFACE by Rainer Haag, and MBAA by Rob Maruyama.

A motion was made to accept all reports as presented. This was seconded, and the motion carried.

Nona Mundy presented the Nominating Committee’s proposed slate for Society officers: Suzanne Thompson, president-elect; Tim Kostelecky, vice-president; and Mary Jane Maurice, secretary. Nona asked for nominations from the floor, and none were given. A motion to close the nominations was made and seconded. The motion carried. A motion was then made to accept the nominations and elect them by acclamation as Society officers. This was seconded, and the motion carried.

Rob Maruyama congratulated the new officers and made some concluding remarks and announcements. Rob ended the meeting, and a motion to adjourn was made, seconded, and carried.

-Tim Kostelecky
Secretary

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2002 Annual Meeting Committee Reports

REPORT OF THE OFFICE OF PRESIDENT

Making the strategic plan come to life was a focal point for the Board of Directors this year. Using the strategic plan that was drafted in 1999 as a template, the Board developed five areas of focus: beer to beverages, provider of information in traditional formats to provider in many formats, traditional governance to flexible governance, lecture style educator to interactive educator, and emerging issues. Our program at this Annual Meeting is the culmination of this work. I’m very excited about the changes Karen DeVries and her Program Committee put in place for our program. The program is a wonderful mix of technical presentations (oral and posters), workshops (craft brewers, analytical data to make process decisions, and environmental concerns), seminars (packaging, consumer issues, flavored alcohol beverages, yeast vitality/viability, and biosecurity), and taste seminars (beer styles and malt/congress wort). This program builds on the ASBC’s strengths and provides our members a broad range of learning opportunities.

The members of the Global Beer Alliance (GBA) are meeting today to discuss the different issues and perspectives that have been raised on the proposed Cooperative Agreement. One of the issues being discussed questions the need for a GBA alliance when most of the organizations already have individual cooperative agreements. The members are also discussing the issues facing the global brewing business and the value/synergy of our organizations. What type of organization is needed?

I want to thank Rob Stewart for his service on the Board as chair of the Publications Committee. Rob has helped the Board understand the opportunities available to the Publications Committee. Mike Joyce, from Coors, will be the incoming Publications Committee chair.

Sadly, Jim Murphey, Technical Committee chair, has tendered his resignation. Because of personal and business challenges, Jim has had to refocus and spend all of his energy on his business. He apologized for not being able to attend the meeting but hopes to reconnect with the ASBC in the future. Cindy-Lou Dull is the new Technical Committee chair.

Please congratulate Mike and Cindy-Lou on their new roles.

I want to thank the St. Paul staff for their professional support for the ASBC. They are great. Finally, I’d like to thank the current Board of Directors. This team is supportive, visionary, and committed to the success of the ASBC. Thank you.

-Rob Maruyama

Program Committee. Seated (left to right): Mike Davis, American Malting Barley Association; Karen DeVries (chair), Anheuser-Busch, Inc.; Tim Kostelecky, John I. Haas, Inc.; and Richard Wilson, Steiner Hops Ltd. Standing: Mary-Jane Maurice, Froedtert Malt Corp.; Barry Axcell, South African Breweries Ltd.; Katherine A. Smart, Oxford Brookes University; Rebecca Newman, Sierra Nevada Brewing Co.; John A. Engel, Miller Brewing Co.; and Jean-Pierre Dufour, University of Otago.

TREASURER’S REPORT

For the fiscal year ending March 31, 2002, the ASBC had a net operating loss of $38,971 from an income of $400,244 and expenses of $439,215.

The audited balance sheet reflects total assets of $564,276 and liabilities of $513,387. Operating reserves totaled $328,235, an increase of $17,124 from March 31, 2001. Membership equity ended the year at $50,889. Active members totaled 674 on March 31, 2002, a decrease of 19 from the previous year. Corporate members increased by one from April 1, 2001, to March 31, 2002. The Annual Meeting in Victoria showed a net profit of $18,078.

-Scott Heisel

PUBLICATIONS COMMITTEE REPORT

Below are reports of the editors of the ASBC Journal, Newsletter, and Internet.

Report from Charles Bamforth, Editor-in-Chief, Journal of the American Society of Brewing Chemists
Issue 60(2) will contain seven articles. A further nine have been accepted so far for 60(3) and 60(4). Eleven papers are back with authors and various degrees of attention are needed to make them suitable for publication. Seven papers are with referees.

The editor-in-chief is endeavoring to keep costs to a minimum without sacrificing efficiency by employing electronic handling as much as possible and selecting air mail rather than the hitherto-employed couriering whenever possible. Several submissions have been made electronically.

It would seem logical, at the appropriate time, to shift formally to online submissions and reviewing, the approach taken by the sister journal Cereal Chemistry.

After lengthy and much-valued service in the provision of Spanish abstracts for papers, Alfonso Navarro has now handed over the reins. We thank him sincerely for his efforts.

Thanks are due for the continued diligence of Ann King, Ina Pfefer, and Diane Bamforth.

Report from Joan Raumschuh, Editor, ASBC Newsletter
Vol. 62, No. 2, of the ASBC Newsletter was published after the Board of Directors meeting in March. The issue included highlights from the Board of Directors meeting, local section news, Nominating Committee report, and Annual Meeting program and industry news. The next issue, Vol. 62, No. 3, is to include the Annual Meeting highlights, ASBC committee reports, and liaison reports. The deadline is June 19, 2002.

I appreciate the opportunity to serve as the Newsletter editor. The work is made most enjoyable by the members of the organization. The dedication of the St. Paul office in putting together a quality publication is commendable.

Report from Bob Jensen, Internet Editor
ASBCnet is now residing on its very own domain, ASBCnet.org. This is not just a name change. ASBCnet is now being served from a faster, more reliable server and, because it has its own domain that is not separated from the scisoc address, it is now possible for ASBCnet to have e-commerce and password protection for the Journal. The timetable for implementing these functions is still late fall. AACC is the first group to go live with the e-series, paving the way for APS and ASBC.

The ASBC website continues to be a reasonably active site. Web statistics show that the site has an average of 7,000-8,000 visitors per month. The most requested pages besides the top page are the journal contents and journal search pages. Currently, the meetings pages are frequently visited, with a recorded 175 downloads of the registration form. The two most-requested articles (100 downloads each) from the current issue of the journal are (1) “Don’t Be Fobbed Off: The Substance of Beer Foam—A Review”; and (2) “Prediction of Confidence Limits for Diacetyl Concentration During Beer Fermentation.”

Aside from regular maintenance of the journal, directory, and newsletter pages, little has been added to ASBCnet over the past six months: 1995 and 1996 journal abstracts added to the search engine, a few postings to the placement service, and Annual Meeting abstracts and program.

Directions and planned additions to the site include the following: provide Annual Meeting posters online in PowerPoint format, implement password protection for the site, assign user names and passwords to all members, establish online forums, redesign the front page to accommodate the same notices that go out to members in the broadcast e-mail messages, and enable e-commerce.

Publications Committee. Seated (left to right): David Hysert, John I. Haas, Inc.; Michael Joyce (incoming chair), Coors Brewing Co.; Michael Barney, Miller Brewing Co.; and Paul Hughes, Heineken Technical Services BV. Standing: Karl Siebert, Cornell University; Hirotaka Kaneda, Sapporo Breweries, Ltd.; Alex Speers, Dalhousie University; Peter Gales (Best Practices editor); Tony Cutaia, Science Source LLC; John Paul May, John I. Haas, Inc.; Joan A. Raumschuh (Newsletter editor), Anheuser-Busch, Inc.; and Charlie Bamforth (Journal editor-in-chief) University of California-Davis.

Report from Robert Stewart, Chair, Publications Committee
One important initiative of the Publications Committee has been assessment of transferring the ASBC Methods of Analysis to CD-Rom. At the March Board of Directors meeting, a decision on the pathway was not firmly made, but it was agreed that the methods be available on CD-Rom for the World Brewing Congress (WBC) meeting in San Diego in 2004. The question of waiting for a Web-ready format and/or a new edition of the Methods of Analysis needs to be resolved in the near future. The preferred course would be to have the new edition available on CD-Rom for launch at the 2004 WBC meeting.

A second initiative on the translation of a subset of the Methods of Analysis to Spanish has been stalled because of difficult communication links with the translator in South America. It is recommended, therefore, that a search for a suitable translator be initiated and, further, that an informal poll of Spanish-speaking members be taken to prioritize the methods that need to be translated.

I appreciate the opportunity to serve as chair of the Publications Committee and look forward to further participation in the Society. My thanks to Board members for their efforts and the staff in St. Paul for their world-class facilitation. I look forward to seeing you all at ASBC annual meetings. My best wishes also to the in-coming chair, Mike Joyce.

The planning team for WBC 2004. Left to right: for ASBC, Dirk Bendiak, co-chair of the Technical Committee, and Rob Maruyama; co-chair of the Planning Committee; for MBAA, Mike Sutton, co-chair of the Technical Committee, and Brian Williams, co-chair of the Planning Committee.

NOMINATING COMMITTEE REPORT

The ASBC Nominating Committee comprised of Nona Mundy (chair), Michael Davis, David Hysert, and David Thomas, respectfully submit to the Board of Directors and to the membership of the ASBC the following slate of officers for 2002/2003: for president-elect, Suzanne Thompson, Miller Brewing Co., Milwaukee, WI; for vice-president, Tim Kostelecky, John I. Haas, Inc., Washington, DC; and for secretary, Mary Jane Maurice, Froedtert Malt, Milwaukee, WI.

-Nona Mundy

CONSTITUTION AND BYLAWS COMMITTEE REPORT

The committee this year was represented by Chair Nona Mundy, David Ryder, David Hysert, and David Thomas.

To establish a foundation to administer an ASBC Foundation Scholarship Program, Article 15, “The American Society of Brewing Chemists Foundation,” was added to the bylaws. The proposed amendment to the Constitution and bylaws establishing the ASBC Foundation was presented in the Vol. 61, No. 3 issue of the Newsletter. The membership passed the proposed amendment by paper ballot.

No other changes were required during the 2001/2002 year.

-Nona Mundy

TECHNICAL COMMITTEE REPORT

The Technical Committee and the subcommittee chairs conducted four collaborative studies during 2001/2002. As a result, one method is recommended for approval by the Board of Directors for inclusion in the Methods of Analysis. The recommendation comes from the Subcommittee on Beer Color Using Tristimulus Analysis. The efforts by chair Jeff Cornell are much appreciated!

The other three collaborative programs will continue for another year. These include Determination of Hop Essential Oils by Capillary Gas Chromatography, Methods for the Measurement of Yeast Vitality, and Selective Measurement of Acetohydroxy Acid Precursors of Vicinal Diketones, chaired by Steve Kenny, Tom Pugh, and Steve McCarthy, respectively. Thanks to each of them for their fine efforts during the last year and for their fortitude in continuing as chairs of these subcommittees for the next year.

In addition, the three standing subcommittees will continue. The chair of the Soluble Starch subcommittee will be passed on to Dan Christopher, as Mike Joyce takes on a new challenge as chair of the Publications Committee. A special thanks goes to Mike for his excellent work over the last three years. The subcommittee for Coordination of New and Alternate Methods of Analysis will once again be led by John Engel, whose diligence in seeking out methodology of value to the ASBC membership for the past three years is greatly appreciated. The International Methods subcommittee will continue, with a focus on ways to improve collaborative efforts amongst the international brewing-related organizations.

The check service managers, Stephen Kenny (Hop Analysis), John Barr (Malt and Barley Analysis) and Brian Simdars of the St. Paul office (Beer Analysis) have completed another successful year. There is no doubt that their efforts play an integral role in the Society.

My sincere thanks go to the Technical Committee members, John Grigsby (senior advisor), Chuck Carns, Dave Maradyn, and Paul Schwarz, for their dedication, hard work, and sense of humor over the course of the last year. I look forward to working with each of these fine individuals and the new members of the committee, Bob Foster, Tom Pugh, and Keith Villa, in the upcoming year!

-Cindy-Lou Dull

Technical Committee. Seated (left to right): Cindy-Lou Dull (chair), Anheuser-Busch, Inc., and Charles S. Carns, Miller Brewing Co. Standing: Paul Schwarz, North Dakota State University; David Maradyn, Labatt Brewing Co. Ltd.; and Koichi Harayama (BCOJ Analysis Committee chair), Asahi Breweries Ltd. Missing from photo: John Grigsby (senior advisor), retired Anheuser-Busch, Inc.; Claes-Goran Johansson (EBC liaison), Baltic Brewing; and James Murray (IGB liaison), Brewing Research International.

AACC LIAISON REPORT

The American Association of Cereal Chemists (AACC) continues to remain a premier educational and networking organization for over 4,000 professionals in the grain-based food industry worldwide. This was reflected in the strong participation at the annual meeting held last October in Charlotte, NC, in spite of its close proximity in time to September 11, 2001. The technical program included three and a half days of 90 oral papers, 15 symposia, and a record number of 220 posters. The health benefits of barley and online near-infrared spectroscopy were the focus of several presentations.

New at the meeting was a series of technical forums providing arenas for open discussions. The forums included challenges of incorporating healthy ingredients, tactics for increasing consumer awareness of the benefits of biotechnology, strategies for improving consumer confidence in food safety, and challenges and opportunities in conducting business globally.

Poster sessions were featured more prominently at the meeting in recognition of their value in scientific exchange by incorporating plenary poster sessions. With no competing sessions and a rotating slate of presenting authors, the opportunity for discussing research one-on-one with the authors was greatly increased.

The first annual student-run competition, sponsored by members of the grain industry, aimed at bringing students and professionals together via a challenging venture was held. The competition involved the formation of teams to develop new products containing at least one major cereal ingredient, selecting winners, and awarding prizes. AACC also hosted networking dinners in the evenings to provide opportunities for scientific exchanges in an informal setting, while sampling some of Charlotte’s finest dining spots. Seventy-nine students from 23 universities were recipients of a Student Travel Fund Award.

Committee work continued with the Publications Panel working to put 25 years of Cereal Chemistry back issues online and the Professional Development Panel identifying scientists’ needs during the first 10 years of their professional lives to determine how AACC can assist. Finally, the Approved Methods Committee granted first approval to several methods, including methods for genetically modified corn. The AACC Check Sample Service continued with 22 check samples and a new service featuring genetically modified corn and soybeans.

The 2002 AACC Annual Meeting convenes in Montreal, October 13-17, and will no doubt continue in the tradition of providing an excellent opportunity for learning and networking with recognized leaders in the grain-based food industry.

-Susan B. Kay

ALAFACE LIAISON REPORT

The 22nd Annual Convention was held in Panama City on September 6-7, 2001.

The Latin American Beer Industry is considering two possible positions regarding a Free Trade Area of the Americas (ALCA, its acronym in Spanish), which have been presented to the governing body of the Latin American Association of Breweries (ALAFACE, its acronym in Spanish), during their 31st ordinary meeting. One position is that the association should closely follow the agenda of the negotiations and try to reach the ultimate goal of a Free Trade Area of the Americas by December 2005; the other position is that the association should be more critical of the attitude of the industrialized countries regarding globalization and of the demands made toward Latin American countries. Both of these points of view clearly show that there is a desire for the Latin American private sector to actively participate in these negotiations.

The considerations moved ALAFACE to constitute an ad-hoc committee to try to establish a consensus of interests as a private sector with regard to this Agreement, keeping in mind the premise that the official negotiators should not agree to anything that is in contradiction to the general interests of those they represent. This is indispensable, but it was also made clear that if ALCA doesn’t indeed contribute to the reduction of poverty in our countries, we will be undersigning a failure.

The next Annual Convention will be held in Lima, Peru, on October 22-25 of the current year. The proposed discussion topics, which are of great interest to our industry, include the Latin American experience in developing beer; the moral values and the social responsibility of the brewing industry; the legal treatment of famous brands and commercial themes in the light of international treaties; the development of the right to compete, to concentrate, and to take the dominant position in comparative legislation; and the evolution of the tax system and its effect on the development of the beer market.

The reason that the convention will take place in Peru is that ALAFACE is celebrating the 40th anniversary of its foundation in Lima.

The 4th Technical Congress is scheduled for April 2003.

-Rainer Haag

AMBA LIAISON REPORT

The American Malting Barley Association, Inc. (AMBA), a nonprofit trade association comprised of 10 major brewing and malting companies, continues its efforts to meet its mission to help ensure an adequate supply of malting barley for our industry. This mission is primarily met through the development of malting barley varieties with improved agronomic and quality characteristics. Since barley development in the United States is primarily a public-sector endeavor, an adequate national infrastructure of personnel, facilities, and operating funds, as well as conducting the appropriate research, are necessary to continue the output of malting barley varieties. AMBA continues its direct grant program to federal and state institutions and provided $3.4 million in the last five years in support of barley research. AMBA has also played a major role in enhancing the national barley research infrastructure through its leadership of coalition efforts of barley, oat, and wheat groups to lobby Congress for increases in federal funding for “small grains” research. Federal funding of small grains research, which includes barley, has increased dramatically, with a $46.7 million cumulative increase in the same five-year period. Funding obtained this federal fiscal year includes $3 million approved by Congress for a first installment on a new $12 million replacement building for the USDA Cereal Crops Research Unit, Madison, Wisconsin; continued funding of $6.1 million for the U.S. Wheat and Barley Scab Initiative; $760,000 for the North American Barley Genome Project; and $600,000 to establish a Small Grains Genotyping Center at North Dakota State University.

AMBA worked with barley-grower organizations to obtain more favorable provisions for barley in the newly approved Farm Bill. In the last Farm Bill, the federal support payments for growing barley were lower than those for most crops because of its loan rate, and growers shifted substantial acreage to other crops. The new Farm Bill provides a loan rate for barley that is more balanced in relationship to other crops, which should provide an additional incentive to plant barley.

AMBA continues its efforts to improve its Quality Evaluation Program for screening experimental malting barley lines for suitable quality. Since the last ASBC meeting, three new six-row malting barley varieties have been added to the AMBA recommended list—Drummond, developed by North Dakota State University; Lacey, developed by the University of Minnesota; and Legacy, developed by Busch Agricultural Resources, Inc.

AMBA hosted a successful Barley Day for growers, cosponsored with the North Dakota Barley Council, on January 23, 2002, in Minot, North Dakota. The 34th biennial Barley Improvement Conference will be held January 8, 2003, in San Francisco. Everyone who is interested in barley research is invited to attend. This is part of AMBA’s information and promotion program, which includes numerous publications, such as its Gleanings Newsletter and a website at www.AMBAinc.org.

-Michael P. Davis

BCOJ LIAISON REPORT

Kiochi Harayama continues as chair of the Brewery Convention of Japan (BCOJ) Analysis Committee and his attendance at the ASBC Technical Committee meeting on June 8, 2002, in Tucson, Arizona, was very welcome. Other members of the 2001 BCOJ Analysis Committee included K. Ozaki (vice-chair, Asahi Breweries, Ltd.), M. Hashida (Asahi Breweries, Ltd.), T. Yonezawa (Kirin Brewery, Ltd.), M. Kawasaki (Kirin Brewery, Ltd.), A. Taira (Orion Breweries, Ltd.), M. Shimabukuro (Orion Breweries, Ltd.), T. Miyagi (Orion Breweries, Ltd.), Y. Nara (Sapporo Breweries Ltd.), S. Furusyo (Sapporo Breweries Ltd.), K. Oshita (Suntory, Ltd.), M. Komori (BAJ official member), and S. Uchiyama (BAJ official member).

Three BCOJ representatives attended two meetings of the International Subcommittee for Isomerized Hop alpha-Acids Standards in 2001. Also in 2001, three BCOJ laboratories participated in the collaborative work entitled “Collaborative Trial of Modified EBC 7.8 for Determination of Iso-alpha-Acids and Reduced Iso-alpha-Acids in Hop Products.”

The committee held four Analysis Committee meetings from April 2001 to March 2002 and published the book Sensory Evaluation Methods of BCOJ, which is composed of the translated versions of EBC and ASBC methods.

-Cindy-Lou Dull

BMBRI LIAISON REPORT

The Brewing Malting Barley Research Institute continues to support the development and evaluation of new malting barley varieties in Canada. Currently, there are nine member companies, including eight Canadian-based companies: Canada Malting Co. Ltd., Dominion Malting Ltd., Prairie Malt Ltd., Westcan Malting Ltd., Labatt Brewing Company Ltd., Molson Canada, Moosehead Breweries Ltd., and Sleeman Breweries Ltd.; and one U.S.-based company: Anheuser-Busch Inc.

The collaborative trials, part of the public evaluation system leading to variety registration, are organized by the BMBRI. There are nine collaborative sites again in 2002: four in Alberta, four in Saskatchewan, and one in Manitoba. There are 10 trial lines and five check varieties in the 2002 collaborative trials. The two-row entries include four first-year entries, one second-year entry, one third-year entry, and three check varieties—Harrington, AC Metcalfe, and CDC Kendall. The six-row entries include three first-year entries, one second-year entry, and two check varieties—CDC Sisler and Excel. The cooperative trials, which precede the collaborative trials and which BMBRI members are involved in analyzing, include 15 first-year entries and four second-year entries on the two-row malting side and 11 first-year entries and three second-year entries on the six-row malting side. The malting checks are the same as for the collaborative trials. A second year of plant-scale malting and brewing trials on CDC Copeland, a two-row malting barley variety registered in 1999, will take place with material from the 2002 crop.

Five malting barley lines were recommended for registration at the annual Prairie Registration Recommending Committee for Grain (PRRCG) meetings in February 2002. Two two-row lines were recommended: TR166 from the Crop Development Centre at the University of Saskatchewan (this line continues to be tested in a third year of collaborative trials) and TR262 from the Agriculture and Agri-Food Canada Brandon Research Centre in Manitoba. Three six-row lines were recommended: BT478 from the Crop Development Centre; BT954 (for Interim registration), a line developed by Busch Agricultural Resources Inc. and sponsored into Canadian trials by Agricore United; and BT965 (“Lacey”) from the University of Minnesota and sponsored by a Canadian barley breeder.

The review of the Canadian variety registration system by the Canadian Food Inspection Agency continues. Implementation of a revised system has been pushed back, probably to the fall of 2003. Regardless of the changes that are implemented, the BMBRI and its member companies will continue to actively participate in the evaluation of new malting barley lines from early stages through to precompetitive plant-scale malting and brewing trials.

The BMBRI is in the process of developing generic malt specifications as guidelines for malting barley breeders. These will complement the list of Desirable Quality Traits in Malting Barley updated last year (and posted on the BMBRI website, www.bmbri.ca). The BMBRI also continues to focus on better evaluation of hull adherence in both barley and malt during evaluation trials.

Four research projects are being funded this year by the BMBRI. Two are continuations of previously funded projects and two are new. These projects, as well as those funded over the past five years, are listed on the BMBRI’s website.

The BMBRI is now represented on the Barley Advisory Committee of the Western Grains Research Foundation (WGRF), which administers check-off money from Manitoba and Saskatchewan in support of barley- and wheat-breeding programs.

The BMBRI continues to be a sponsor of the Malting Barley Quality Competition, run by the Barley Development Council in western Canada. This competition is in its seventh year, and its purpose is to encourage the production of high-quality malting barley for the industry. The BMBRI is a gold sponsor of the 2002 competition.

In February 2003, the third Canadian Barley Symposium will take place in conjunction with the annual PRRCG meeting. The BMBRI is involved in developing the program for this meeting.

-Erin Armstrong

EBC LIAISON REPORT

Claes-Göran Johannson continued in his third year as European Brewery Convention (EBC) Analysis Committee chair. Although he was not able to attend the ASBC Technical Committee in Tucson, Arizona, other EBC Analysis Committee members Xavier Castane (vice-chair, Analysis Committee) and Steen Bech Sørensen participated in his absence. We look forward to strengthening the relationship between the EBC and the ASBC and the cooperative harmonization of international methods.

The Analysis Committee remains active in collaborative programs. A ring analysis of reduced iso-alpha-acids by HPLC, EBC method 7.4, has been conducted and obtained good results. It will be approved as an EBC method, with possible approval as an international method. Other methods tested include sensitive proteins, chill haze, and calcium in wort by atomic absorption spectroscopy. The methods for sensitive proteins and calcium in wort have been adopted by the EBC, whereas the status of the chill haze study is pending.

Subcommittee plans for collaborative trials in 2002/2003 include fermentability of malt, iso-alpha-acids by HPLC after isooctane extraction, alcohol by near-infrared reflectance, alcohol in low-alcohol beers by gas chromatography, carbon dioxide by manometric method, carbon dioxide by thermal conductivity sensor, and foam by the NIBEM method, using the NIBEM-T instrument.

Another ongoing activity includes the publication of Analytica Microbiologica’s third edition on CD-Rom. The Flavor Group of the IoB (now the IGB) is working under the ECB Analysis Committee since the reorganization of the British brewing organization. Its initial methods will likely focus on flavor stability issues. In addition, the IGB has proposed that EBC should take over the IoB methods. Hence, methods of the respective methods books are under review with the goal of having one set of methods for the European brewing industry.

-Cindy-Lou Dull

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.

The HRC membership currently comprises 13 members: six brewers (Busch Agricultural Resources, Inc.; Coors Brewing Company; Heineken NV; Miller Brewing Company; Molson Brewing Company; Sierra Nevada Brewing Company; and Suntory Limited), three hop dealers (John I. Haas, Inc.; S.S. Steiner; and Yakima Chief, Inc.), and three hop commissions (Idaho Hop Commission, Oregon Hop Commission, and Washington Hop Commission). The HRC is pleased to welcome a new brewing member since last year, Sierra Nevada Brewing Company. The current HRC officers are President Leen Verhagen, Heineken NV; Vice-President Kevin Riel, Washington Hop Commission; Secretary Robert Foster, Coors Brewing Company; and Treasurer Gayle Goschie, Oregon Hop Commission. Michelle Palacios continues as business manager of the HRC.

The HRC’s ongoing research program comprises breeding, including cultivar development, genetics, and physiology; hop chemistry, including analytical services and the chemistry of hop constituents that influence the flavor and physical properties of beer, especially hop polyphenols; pathology, including virus and fungal diseases and control of aphids, mites, and other insects; and plant protection, including coordination of data for registration of pesticides. The HRC is currently reviewing its five-year strategic plan.

Following are the major projects supported by the HRC:

• Development of hop germ plasm and commercial cultivar.
• Hop cultivar development, physiology, and chemistry.
• Antioxidant, anti-inflammatory, and anticancer properties of xanthohumol and its derivatives.
• Chemistry of hop polyphenols.
• Hop chemistry.
• Control of hop diseases caused by viruses and viruslike agents.
• Forecast of hop powdery mildew infection risk.
• Fungal and viral diseases of hops and their control.
• Management of diseases in hop production, especially hop powdery mildew.
• Integrated management of hop pests.
• Integrated management of insects and mites on hops.

The 2002 winter meeting of the HRC was held January 28-30, 2002, in Gleneden Beach, Oregon. The next meeting of the HRC will be held August 5-6, 2002, in Keizer, Oregon.

-David Hysert

MBAA LIAISON REPORT

During 2002, the ASBC and the MBAA worked together to continue the preparation for the World Brewing Congress (WBC) 2004 at the Hyatt Regency in San Diego. Technical Committee chairs were selected this year: Dirk Bendiak (ASBC) and Mike Sutton (MBAA). In addition to the WBC 2004 work, the MBAA and ASBC continued their cooperative work by codeveloping the flavor seminar for the MBAA Annual Meeting in Austin, Texas, and the packaging seminar at the ASBC Annual Meeting in Tucson.

The two organizations continued to work together to leverage our combined perspectives for professional development. Education and training opportunities that benefit both members will continue to be explored.

MBAA districts began, and in some cases continued, to open up their cooperation with local ASBC sections by having joint meetings. In most cases, at least one meeting a year was a joint meeting with ASBC.

This year, our two societies will work with the St. Paul staff and our Internet committees to share ASBC local section and MBAA district meeting dates, times, and technical agendas. Using the Internet will enable our local and district groups to communicate with a wider audience.

-Rob Maruyama

LOCAL SECTIONS REPORT

Section 1—New York. A joint meeting was held with the MBAA and the American Institute of Chemical Engineers this past year. Pamphlets on the ASBC have been distributed in an attempt to bolster membership.

Section 2—St. Louis. The local section has approximately 125 members, including 15 retirees and 50 with national membership. The dues are $15. Six meetings were held in 2001/2002. One was a joint meeting with MBAA. The meetings were again held at area restaurants, breweries, and microbreweries.

Section 3—North Central. The local section membership has 15 members, 15 national members, and 20 retirees. Four joint meetings with the MBAA were held over the past year.

Section 4—Milwaukee/Chicago. A list of all members is being compiled. The section is doing well financially. However, high banking fees are a cause of some concern.

Section 6—Canada. No update.

Section 7—Northwest. The local section membership added two new members to its ranks.

Section 8—Wild West. Two events were held this past year, one at the Rocky Mountain Microbrewer’s Symposium (hop evaluations, etc.) and the other at the Coors Brewery with a lecture given by Dr. Tom Shellhammer, Oregon Statue University, on positron emission tomography packaging materials.

General assessment of local sections. Many local sections are holding joint ASBC and MBAA meetings. Some say the MBAA helps to attract more microbrewery and brewpub attendees. Requests from the local sections included ASBC banners for display at local meetings, pins, written protocol for conducting meetings, subsidy from the national membership for speakers, aid in setting up checking accounts to minimize fees, and possible honorary lifetime membership for contributors to local sections.

New locations for local sections include Coors Shenandoah, Memphis, and Western Canada. These locations will be pursued.

Student Section—The procedure for the student advisor was written and reviewed on March 26, 2002. A revised version is now available. Clarifications were made on the roles and responsibilities of the advisor. An official invitation to Charlie Bamforth will be made to accept this contact position, to maintain the student listing and also to funnel the various activities that the university professors require.

-Dirk Bendiak
President-Elect

At the past-presidents’ meeting. Seated (left to right): Jim Munroe, Anheuser-Busch, Inc.; Rob McCaig, Molson Breweries; Nona Mundy, Anheuser-Busch, Inc.; and Dirk Bendiak, Molson Breweries. Standing: Peter Gales, Anheuser-Busch, Inc.; Dick Pyler, Coors Brewing Co.; Rob Maruyama, Coors Brewing Co.; Dave Diffor, Yakima Chief; Dave Thomas, Coors Brewing Co.; and Dave Hysert, John I. Haas, Inc. (We still have three Daves). Missing from photo: Sherman Chan, Rahr Malting Co.

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President's Thank You

What a year! I want to take a moment and say thanks. The past year has been a great experience for me, and I thank the Society for the opportunity to serve as President. It takes the efforts of many people to make the Society successful. I don’t want to miss anyone, so I’ll just thank everyone for their help, support, and commitment.

The Tucson meeting was a great success, and I know everyone learned something new. The program format provided attendees the opportunity to learn, grow, and interact with peers and colleagues. The technical presentations discussed state-of-the-art research, and the seminars and workshops enabled attendees to discuss and debate current issues. Great job!

ASBC’s success is built on its members’ commitment. For members who are already involved, please continue your support. For new members and those members who have not been actively involved with the Society, please join us this year. There are many ways to support the Society. Volunteering for ASBC activities is rewarding, challenging, and fun. Come join us.

Thank you.

Rob Maruyama
Outgoing President

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ASBC Members Honored with Award of Distinction and Honorary Life Membership

Awards were presented to several AACC members at the Recognition Luncheon. Morton C. Meilgaard received the Award of Distinction for exceptional lifetime achievement, contribution, and service to brewing science and the brewing industry. Honorary Life Memberships were presented to Peter Gales and Inge Russell for service as past-presidents, and to Lydia Marinelli for exceptional long-term service to the Society.

Morten C. Meilgaard—Award of Distinction

Dr. Meilgaard is an international consultant, currently with Brewing Research International in Nutfield, Surrey. He worked 50 years as a flavor specialist in the brewing industry, including 10 years as the V.P., Research and Development for the Stroh Brewery Co. in Detroit. He received his D.Sc. (Copenhagen, 1982) for a thesis on “Beer Flavour.” This consisted in “taking the flavor apart and putting it together again” and contains the flavor and thresholds of 225 beer constituents together with rules for their interaction.

Dr. Meilgaard was for many years the chairman of the Sensory Analysis Committee of the American Society of Brewing Chemists. He became chairman of a working group that produced the International Flavor Terminology for Beer, for which he designed the well-known Flavor Wheel. He is senior author of the textbook Sensory Analysis Techniques, now in its third edition at CRC Press. He has lectured widely on flavor questions and has published over 80 papers in peer-reviewed journals. From 1994 to 1998, he was visiting professor of sensory science at the Agricultural University of Denmark.

From 1957 to 1967, he was a brewery consultant with the Alfred Jørgensen Laboratory for Fermentation in Copenhagen, working at over 100 breweries worldwide. From 1967 to 1973, he was director of research and development for Cerveceria Cuauhtémoc, S.A., in Monterrey, Mexico.

Lydia J. Marinelli—Honorary Life Membership

Her ASBC contributions included coauthoring several papers on the determination of individual amino acids and carbohydrates in worts and beers; subcommittee chairmanships of the Sugars and Syrups, Free Amino Nitrogen, and Nitrosamines subcommittees; Technical Committee membership; and editor of Methods of Analysis.

She retired in 1992 from Miller Brewing Co. Her retirement activities have included work on Methods of Analysis and volunteer income tax assistance for AARPS, in addition to traveling and enjoying time for rose gardening and photography.

Peter W. Gales (right) receives Honorary Life Mem­bership from President Rob Maruyama (left).

ASBC President Rob Maruyama (fourth from left) with Paul Gata, director of Institute of Brewing Studies; Kathy Kinton, president of MBAA; Masachika Takashio, president of BCOJ; and Esko Pajunen, president of EBC at the Recognition Luncheon.

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Winners of the Eric Kneen Award for 2002

The Eric Kneen Award was presented this year to Robert T. Foster II, Eric J. Samp, and Hugo Patiño for their article "Multivariate Modeling of Sensory and Chemical Data to Understand Staling in Light Beer.” The article was published in the Journal of the American Society of Brewing Chemists, Vol. 59(4):201-210.

Bob Foster received his B.S. in chemistry in 1972 from Rockhurst College in Kansas City, Missouri. He joined the Coors Brewing Company in 1974 and has worked in brewing research and quality assurance. Currently, Foster is a research associate in the Brewing Research and Product Design Department. During a two-year absence and as a full-time employee, he also received a Ph.D. in brewing from Heriot-Watt University in Edinburgh, Scotland, in 1997. Foster has been involved in hops, flavor stability, and brewing and packaging oxidation research. Currently, he is also serving as secretary of the Hop Research Council. He is a member of the American Society of Brewing Chemists, the Institute of Brewing-Scottish Section, and the Master Brewers Association of the Americas. Foster has published reports on hops and flavor research in the Journal of the American Society of Brewing Chemists, the Technical Quarterly of the Master Brewers Association of the Americas, and the Journal of Agricultural and Food Chemistry. Along with his Ph.D. thesis publication, Foster also has a U.S. patent on a process for the isomerization of alpha-acids.

Eric Johann Samp graduated from Lake Superior State University with a B.S. degree in robotics engineering in 1989 and then finished an M.S. in manufacturing systems from Southern Illinois University in 1991. He completed a Ph.D. in applied statistics from the University of Northern Colorado in 1994. He spent one year as an assistant professor at UNC in the Applied Statistics Department, where he taught graduate-level courses in multivariate analysis, matrix theory, and linear models.

He started working for Coors Brewing Company in their glass manufacturing division as a quality engineer and, in 1998, began his brewing career as a quality assurance engineer in the Quality, Research and Development Department at Coors. Samp has been instrumental in developing an SPC program in the brewing processes as well as process optimization. He is also researching various chemometric methods applied to brewing processes. Samp currently works in the Corporate Brewing Process and Technology Design Group as the wort production technical leader.

Eric is a Certified Quality Engineer and Certified Quality Manager from the American Society for Quality where he is an active member in the Denver section.

Hugo Patiño is currently vice president of quality, research and development at Coors Brewing Co. His current responsibilities include all brewing and packaging research, development, and implementation activities and laboratory technical services, as well as the U.S. and international quality assurance function. Before joining Coors in 1984, he was assistant professor at the University of California-Davis, and, before that, he was in charge of brewing process engineering for the Cuauhtemoc Breweries in Mexico. Patiño is also past-president of the Master Brewers Association of the Americas, a member of the Editorial Board of the Journal of the Institute of Brewing, and a member of ASBC, as well as an active member of several other professional organizations in the food and beverage industries. He was born and raised in Monterrey, Mexico; came to the United States in 1982; and is now a U.S. citizen. He is involved in a number of community organizations focused on education in the U.S. Hispanic community.

Recipients of Awards
Winners of the Eric Kneen Memorial Award

2002  Robert T. Foster II, Eric J. Samp, and Hugo Patiño. Multivariate modeling of sensory and chemical data to understand staling in light beer. JASBC Vol. 59, No. 4:201-210.

2001  M. Uchida and M. Ono. Technological Approach to Improve Beer Flavor Stability: Adjustments of Wort Aeration in Modern Fermentation Systems Using the Electron Spin Resonance Method. JASBC Vol. 58, No. 1:30-37.

2000  J. P. Maye, S. Mulqueen, S. Weis, J. Xu, and M. Priest. Preparation of Isomerized alpha-Acid Standards for HPLC Analysis of Iso-alpha-Acids, rho-Iso-alpha-Acids, Tetrahydro-Iso-alpha-Acids, and Hexahydro-Iso-alpha-Acids. JASBC Vol. 57, No. 2:55-59.

1999  K. J. Siebert and P. Y. Lynn. Comparison of Polyphenol Interactions with Polyvinylpolypyrrolidone and Haze-Active Protein. JASBC Vol. 56, No. 1:24-31.

1998  K. J. Siebert and P. Y. Lynn. Mechanisms of Beer Colloidal Stabilization, JASBC Vol. 55, No. 2:73-78.

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.

Award of Distinction

Morton C. Meilgaard (2002)
Alfred Haunold (2001)
Takashi Inoue (2001)
Miyoko Ono (2001)
K. J. Siebert (1999)
G. H. Palmer (1998)
W. J. Olsen (1988)
E. Kneen (1982)
D. B. West (1981)

Honorary Life Memberships

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Call for Nominations for ASBC Awards

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

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.

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 or honors are welcome.

Award of Distinction

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

Please address your nominations and comments to one of the ASBC Awards Committee members:

Timothy J. Kostelecky, Chair
Sherman H. Chan
Peter W. Gales
Robert McCaig
Richard E. Pyler

American Society of Brewing Chemists, Inc.,
3340 Pilot Knob Road
St. Paul, MN 55121-2097, U.S.A.

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Reports from Workshops and Seminars

Craft Brewers Workshop

The second ASBC Craft Brewers Workshop was held in Tucson, Arizona, on June 10, 2002. The workshop was facilitated by Gina Kelly of the New Belgium Brewing Company and focused on the laboratory issues that confront craft brewers. There were about 25 attendees, who discussed a variety of topics as well as how the ASBC can better serve the craft brewing industry.

The first issue discussed revolved around lab equipment and instrument maintenance. Should one purchase service contracts or use “in-house” personnel to maintain equipment? How often is maintenance or recalibration of equipment performed versus accuracy of results, and what is the impact on the brewing process? For craft brewers, it becomes a balance between cost effectiveness and criticality to the process. Most agreed that one should evaluate each piece of equipment individually as to its importance in process tracking and process decisions. An additional advantage in using in-house maintenance (other than cost reduction) is that it gives the technician a better understanding of instrument operation.

This discussion led the group to the next question: When/why should external laboratory services be used? Many answers to this question were discussed. Overall, the use of external labs to check the accuracy of one’s lab results as well as to perform “specialty” analyses were the two most encountered reasons. Paul Gatza of the Association of Brewers stated that “many brewers find themselves using external lab services when there is a problem that needs to be solved in the brewery.” This is an issue that all brewers face in the laboratory: being “reactive” versus “proactive” to the needs of production. Amanda Clevenger of the New Belgium Brewery said one of the external lab services they utilize to verify lab accuracy is the BAPS check service from BRi, which compares results from labs around the world.

The use of standard lab procedures also aids in maintaining lab accuracy and consistency. Standard procedures, whether ASBC, EBC, or in-house methods, should be evaluated or rechecked periodically to certify the method results or to upgrade the written procedure. This is especially helpful for training purposes. Often methods include or omit shortcuts being used by technicians when procedures are updated, which can result in inconsistent data. Proper training of a new employee (or an existing employee being cross-trained) on a new procedure is essential to the lab’s focus to deliver critical information to production.

There are additional dilemmas craft brewers face in lab staffing: rotating jobs among analysts, specialized positions within the lab, and choosing the right trainee. Brewing experience and education can be critical measures in staffing a lab as well as passion for one’s job as a craft brewer. The lab is again challenged in auditing its personnel for accuracy and consistency. All who attended agreed that proper communication and job ownership are key in avoiding problems between the lab and production. Job ownership tools discussed included sample initialization for auditing technicians for resampling frequency, the use of calibration/spiked/ reference samples for method accuracy, and the use of check service samples to audit the lab technicians’ performance. In addition, lab auditing by prioritizing methods for production must be done. Is the data provided to production relevant to the brewmaster? Do not measure or analyze anything that you cannot use. With laboratory resources limited, many of those who attended said they do not like to focus on what the consumer will not notice but rather focus on attributes the consumer is seeking.

There are many challenges that the craft brewing labs face to ensure process and product consistency. Consistency of the product depends a lot on the consistency of the raw materials: water, barley malt, and hops. There are different methods by which to check raw material quality. The source vendor should provide specifications for the raw material purchased. Other measures include physical examination using smell and taste characteristics of the malt and hops. Proper training in raw material evaluation is essential to ensure consistency of the product. Consistency in laboratory data and raw materials are not enough for product consistency. In the workshop, it was evident that emphasis is put on communication for proper product and process control. Communication can be accomplished through data logging, lab/production meetings, tracking process changes and deviations, and setting specifications for an ideal standard process and product. The issue of inventory control was also recognized as a concern among craft brewers. Raw materials and finished product inventory is measured using weekly or quarterly checks by some and by using an inventory database by others. Inventory management can have a financial impact on production costs.

The final topic of the workshop was “What do the craft brewers want from the ASBC?” A variety of requests were discussed, including more training for QA procedures, alternative tests for instrumental methods (sensory methods for raw materials evaluation), crop information/environmental issues, and development of a malt/hops evaluation short course with localized training. It was also requested that ASBC check service samples be modified for craft brewers and include a water check service. With the expense of laboratory equipment and instrumentation, the craft brewers need alternative programs developed for more specific sample analysis as well as a sensory evaluation training program. In addition, the question of using the ASBC Technical Committee for collaboration among the craft brewers was raised. This workshop helped better define what the craft brewers would like from the ASBC. Because of limited budgets, it is unlikely that a large contingent of craft brewers would be able to travel for informative seminars or training. It was suggested that the ASBC could provide a seminar on sensory training that would travel to different regions (in conjunction with local ASBC/MBAA meetings) or to the craft brewers conference to establish a partnership in brewing education.

This workshop helped to review the needs of the craft brewing industry as well as to define what the ASBC can do to fulfill them. A joint committee between craft brewers and the ASBC should be established and should set up an agenda to provide training programs and services for the craft brewing segment of the industry.

-Greg Kreder

Workshop: Use of Analytical Data to Make Process Decisions for the Craft Brewer

A workshop addressing the use of analytical data to make process decisions for craft brewers was held in Tucson, Arizona, on June 11, 2002. Dr. Alastair Pringle of Anheuser-Busch led the informal presentation and discussion, which was attended by approximately 60 people representing both craft brewers and large national breweries. The focus of the workshop was the need for craft brewers to collect practical analytical information that will enable them to maintain or improve the quality of their products in a cost-effective manner.

The workshop was to address three questions:

• What should be measured?
• When should action be taken?
• How does the craft brewer solve common problems?

Because of the often-lively discussion and time constraints, the second item was deferred to a future meeting.

In the discussion on which parameters should be measured, it was stressed that measurements early in the brewing process are preferable to those on the finished product. This allows for the prevention of problems rather than reacting to poor product when it is too late to do anything about it. The objective of the discussion was to determine those tests that are practical for craft brewers on the basis of their analytical expertise and cost effectiveness. Each brewer needs to determine those parameters that are critical for the quality of his particular beers. This definition of quality and the tightness of specs can be based on the brewer’s or the consumers’ preferences and expectations. Some may want their craft beers to be the same time after time while others may accept or even expect some batch-to-batch variability. Once the critical parameters are determined, the tests needed to maintain the desired quality and consistency can be determined. One suggestion was that the ASBC recommend independent labs that could handle testing the craft brewer chooses not to do himself. Dr. Pringle’s presentation listed possible tests on the brewing ingredients, during the brewing process, and on the finished beer, which were discussed and added to by the workshop participants.

Water analyses discussed included sensory, alkalinity, and sodium content. The importance of routinely tasting the incoming water was stressed as well as monitoring the analyses available at no cost from the water company. One comment from an attendee was that what is really needed is information about seasonal variability.

Malt analyses included sensory analysis by malt chew, water extract (“malt tea”), or congress wort for atypical and off-flavors, and visual and sieve analyses for foreign matter and soundness of kernels. Again, much specific information addressing carbohydrate and protein modification and enzyme levels should be available from the malt suppliers. It was suggested by an attendee that friability meters are affordable by most craft brewers and can give critical information about malt modification. Another attendee said it was important that the craft brewer know when the malt was kilned, as malt has a limited shelf life. Still another questioned whether the craft brewer receives from the vendor the actual analyses on a particular batch of malt or only an average analysis. A maltster replied that most “baggers” are good about attaching the correct analyses to bags of malt. Other attendees noted the critical importance of malt moisture, color measurements on colored malts, and malt storage conditions. Another attendee noted that similar information is needed on adjunct grains and commented that craft brewers often run into problems when they try to use too much wheat in their beers.

Similarly for hops, sensory, visual, and vendor analyses make possible the detection of flavor defects, verification of variety, bittering potential, and degree of oxidation. It was reported that hop storage index, a measure of oxidation during storage, should be available from the supplier as well as the percentage of cohumulone in the hops. A hop supplier demonstrated the proper method for doing a hop “rub.” If done properly, a rub can give information about hop variety, moisture, hop oils, and any abuse.

One attendee made the more general suggestion that brewers should go back into historical brewing journals to find tests used by brewers for checking ingredient quality before more sophisticated analytical methods were available.

Analyses on yeast included those determining viability, presence of bacteria, and cell size and budding. It was stressed that craft brewers should choose a reliable yeast supplier, get fresh yeast regularly, and minimize the time yeast is held between collection from one brew to repitching into another. If yeast storage is needed, time and temperature of storage as well as keeping air out are critical to maintaining viability. An attendee suggested use of HLP as a yeast culture media in addition to the SBA and LMDA media suggested by Dr. Pringle. Stock yeast cultures could also be stored on agar slants under oil or under water if the craft brewer is so inclined. It was suggested that craft brewers would probably reduce their yeast problems by minimizing the number of yeast strains they use. It was also suggested by an attendee that examination of yeast with a simple light microscope can tell the craft brewer a lot about his yeast. Another attendee suggested that yeast morphology on culture plates (using WLN media) is more important than what can be seen under a microscope because it will detect mixed cultures that change beer flavor.

Testing during the brewing process was discussed in three parts: brewhouse, fermenting, and finishing.

Measurements in the brewhouse include time and temperatures in each process step, wort density and pH, and visual and sensory testing of the wort. These tests measure consistency in the process, need for water alkalinity adjustment or calcium addition, adequacy of kettle boil, and general absence of off-flavors.

Measurements during fermentation include temperature, density, cell counts, and real degree of fermentation, which look at process consistency, fermentation rate, initial pitch rate, peak yeast growth, amount of carryover to maturation, and final attenuation. An attendee suggested checking °Balling after 72 hours to make sure the fermentation is progressing as expected. Another attendee stated that 72 hours is too long to wait; 12 to 24 hours is better, even if the aroma of the fermenting wort is the only thing checked. Still another suggested that the craft brewer should ensure that wort aeration is done, either by direct observation via a sight glass or by dissolved oxygen measurement.

Measurements on the finished beer include density, diacetyl, pH, IBU, and sensory analysis. These can help ensure consistency in real extract and alcohol content, completeness of maturation, correct bitterness and flavor, and the absence of off-flavors. The “heat-cool-taste” method noting diacetyl by aroma or taste was discussed as a simple method for determining the completeness of maturation. An attendee noted that if the beer pH is >4.5, the craft brewer will probably have diacetyl problems because high pH is critical for diacetyl reduction by yeast.

Dr. Pringle’s presentation then turned to a discussion of common flavor problems in beer, their probable causes, and possible corrective actions. Problems listed included incorrect or harsh bitterness, dryness, fullness, cooked corn (DMS) flavor, sulfurous flavors, phenolic flavors, fruity, alcoholic, grassy flavor, oxidized flavors (cardboardy, ribes), rancid flavor, and metallic. One attendee commented that reducing DMS flavor, if a problem, can be achieved by having a more vigorous kettle boil, more evaporation, and shortening hot wort hold times. Another noted that high DMS can also be a sign of a bacterial infection. Other attendees added that off-notes can be contributed by contact with materials such as rubber gaskets, and these should be tested before use. Also, butyric acid or isovaleric acid (sweaty) taste can be caused by the use of old hops.

As the workshop was ending, several craft brewers commented on the importance and usefulness this workshop.

Copies of Dr. Pringle’s presentation, updated to included items suggested by the workshop participants, will be available by e-mail or on ASBCnet by the end of July 2002.

-Gerry Melm

Environmental Concerns Workshop

The Environmental Concerns Workshop was held on June 12, 2002, and was attended by 12 people, including Kathy Kinton (facilitator) and Joe Swims (scribe).

Before her presentation, Kathy asked everyone to identify their environmental responsibilities. These responsibilities included consulting, monitoring environmental contamination, environmental troubleshooting, hazardous material shipments, reducing the use of hazardous materials, disposal of hazardous materials, and maintaining a comprehensive inventory of chemical materials.

Kathy’s presentation was very thorough, covering 35 different topics. Several of the more thought-provoking topics were How Does Your Lab Operation Affect the Environment?, Community Right-to-Know, Can Methods Be Written or Revised To Be Environmentally Friendly?, Everyone Is Responsible for Compliance, and Liability. These topics were meant to make us think about what we are doing and how our actions affect us, our employers, and the environment.

A great deal of discussion was initiated when Kathy presented several issues or scenarios to each table for evaluation and comment. These topics are listed below:

1. The limits of your facility permit have changed to be more restrictive. The following items were listed as issues to be addressed: review hazardous waste rules, review/update chemical inventory, lab packs, and develop a metrics for reduction, consider purchasing smaller quantities, and the cost associated with these new restrictions.

2. A new procedure uses hazardous chemicals. Issues to be addressed were these: investigate cost-effective options, such as contracting the work to another lab or revising the method to use nonhazardous materials, education and training of lab personnel for handling hazardous materials, the environmental/safety issues that need to be considered.

3. What should you ask a vendor about a new instrument? Critical issues to be addressed included: cost, are hazardous materials required, hazardous waste disposal, are there radioactive sources, what regulatory issues are involved.

4. How do you prepare for an environmental audit? The critical issues to be addressed were: chemical inventory, storage, disposal, receiving and shipping, MSD sheets, training, hazardous waste record keeping, radioactive licenses, verify procedures with permits, hood functionality/records, accidents with records, overall procedures/practices.

5. How do you address concerns about an unfamiliar chemical? Issues to be addressed were the following items: obtain MSD sheets, what quantities are involved, it is important to control receiving, storage and inventory, compatibility, disposal, chemical approval process, ASBC method review.

6. How does one ensure that chemicals are not being dumped down the drain? The following items were listed as issues: set-up metrics for tracking/verification, develop procedures, awareness training.

Several comments, suggestions, and reminders were also mentioned:

Nonhazardous materials, such as sensory compounds, become hazardous when diluted with ethanol (flash point less than 140°F).

There is environmental overlap, but in general the DOT handles international rules, OSHA handles safety, and EPA handles the environment.

An “Emergency Response Guide Book” is available to assist us in identifying the hazards of materials and how to deal with spills/ releases.

DOT responsibilities stop at the point of rest (last destination of compound).

Prior to disposal, sealed radioactive sources and all radioactive signs must be removed.

EPA will test effluent, which may result in fines.

Insist on MSD sheets.

Hazardous materials must be registered with the fire department and hazardous response teams. Additional registration with local and federal organizations may be required.

-Joe Swims</p>

Packaging Seminar

The ASBC/MBAA Packaging Seminar was held in Tucson, Arizona, on June 10, 2002. Thirty-one persons were in attendance. The speakers were Tom Fetters, George Crochiere, and Chaz Benedict. Ray Klimovitz was the moderator. Summaries of the talks are given below.

Crowns and Other Closures
The replacement of a number of proprietary and complex closures with the simple crown at the turn of the century accelerated the growth of the small local breweries into regional and national brands. In turn, the search for convenience, uniformity, and cost savings led to a concerted research and development period during the 1960s that saw the introduction of twist crowns, plastic liners, and roll-on pilfer-proof (ROPP) closures as well as a number of other curious closures, each with its own perceived benefits.

During the 1970s and 1980s, the growth of cans and ROPPs led to a dramatic decrease in crown sales. In 1994, cans accounted for about 65% of the beer market (a 5% market loss since 1970), and glass was divided into 5% returnable ware, up from 3% in 1990, and 30% one-way, with much of that using aluminum ROPPs. Beverage Industry magazine reported that 16.5 billion crowns were used on beer and soft drinks in 1990 versus 13 billion ROPPs and 10 billion plastic closures. The new popularity of microbreweries that use glass bottles exclusively has cut into the aluminum can market share. Textured bottles, such as those used for Bud Ice, and Cobalt blue bottles for Sam Adams Triple Bock were other innovations.

Market trends continue to predict some new growth in popularity for the traditional long-neck bottle and the “premium” image of glass bottles, which appeal to up-scale consumers. Crowns and other closures still have a strong market presence and appeal strongly to the environmentalist consumer.

-Tom Fetters

Oxygen Ingress and Measurement in Bottled Product
The presentation began with the definition of total package oxygen, how it is determined, errors associated with making the measurement, practical considerations in measuring for oxygen content, and troubleshooting methods that can be employed based on data from packaged product. The focus shifted to oxygen ingress, why it occurs, influencing factors, and methods for quantification.

-Chaz Benedict

Barriers and Oxygen Scavengers in Beer Packaging
With the increased use of plastic closures in packaging for beer, oxygen barriers and scavengers are no longer the luxury they once were in crowns on glass bottles. Plastic bottles and closures can transmit much more oxygen, carbon dioxide, moisture, and contaminants such as TCA than glass and metal. The selection of the plastics, the construction, and the overall packaging process are much more critical. This paper addresses the closure, but the evaluation methods used and the critical issues are the same for plastic bottles.

The method used to determine oxygen ingress measures total package oxygen (TPO) in water packs over time. It is only by this method that we can evaluate the total effect of the packaging environment on the materials. This is critical for determining the net effect of barrier materials, scavenger activation and consumption, sealing performance, and moisture absorption. In addition, we recommend that oxygen chambers be used to accelerate tests instead of the traditional heat aging. Heat aging can surpass the usable temperatures of the sealants as well as “cook” the beer beyond recognition, leading to false failures in either case.

We start by looking at the various closure types, twist and pry crowns, aluminum ROPPs, and plastic two- and one-piece closures. There are sometimes subtle differences that may limit or expand liner and performance options.

Next are the sealants. From a manufacturing perspective, they can either be “in-shell molded” for all closures or inserted disks for aluminum or plastic closures. The inserted disks can be made of one material, such as PVC, LDPE, or EVA, or they can be of a multiple material construction containing barrier, foam, and scavenger layers.

The barrier materials used in this market include butyl rubber, EV-OH, Saran, nanocomposites, and aluminum. Each of these has strengths and weaknesses compared with the others and the traditional sealants such as PVC, EVA, and TPRs. Applied cost, hardness, flexibility, resilience, moisture, oxygen barrier, and sensitivity to moisture are all critical, and these factors are all used to determine where best to use each material.

Three oxygen scavengers are used in closures: ascorbates, sulfites, and iron. They can be very confusing materials to work with, evaluate, and understand. Issues such as scavenger shelf-life, activation, and capacity are critical to the successful use of any package component utilizing oxygen scavengers. Scavengers must be properly prepared and mixed into the appropriate carrier polymers. The processing conditions and placement can make the difference between extending beer shelf-life and corrosion inside the crowns, contaminated beer, or poor barrier properties.

One issue with oxygen scavengers is that they can make the oxygen-barrier properties of a relatively poor polymer look good until the scavenger runs out of capacity. Meanwhile, carbonation and moisture loss can be quite significant. In fact, if the objective of the scavenger were to remove oxygen from the headspace of the bottle immediately after filling, a carrier polymer with very poor barrier properties to moisture and oxygen would be beneficial, whereas a scavenger well mixed into a barrier polymer may never be activated and may remain inert long after the beer is consumed. The only way to determine the net effect of all the parameters involved is to fill bottles with water under commercial conditions and determine the TPO over time.

Before assuming that the new package your brewery is looking at will work because it has a scavenger or barrier, determine how good each component really is.

Determine the ingress through the bottle and closure separately in order to get the true ingress. A scavenger in one component can absorb oxygen in the bottle, making the TPO look better than it really is. This oxygen would have oxidized the beer before migrating into the scavenger-containing polymer.

How stable are the bottles, closures, and liners in a hot and humid warehouse or truck?

How consistently will the scavenger be activated?

Is there enough scavenger to last beyond the total shelf-life of your product?

What happens when the scavenger runs out of capacity?

Will the barrier properties be lost if the package gets hot?

Will the seal be lost when you stack pallets in the warehouse?

What is the effect of the new materials on flavor at the end of the shelf-life?

When someone claims that there will not be a problem because they are going to add just 1-3% of scavenger or barrier to the material you are already using, think about adding 1-3% of a new material to your beer.

Don’t forget to determine the barrier properties for carbonation, moisture, and alcohol as well as contaminants such as TCA, diesel fumes, and solvents under different storage conditions.

It is recommended that any evaluation of barrier- or scavenger-containing bottles and closures address the issues brought up here. It would also be helpful to the entire industry if standardized methods and protocols were established so that all suppliers and breweries could use common methods, equipment, data, and vocabulary.

Charts of the various compound and closure manufacturers that service this industry indicate which companies are offering which technologies.

-George Crochiere

Consumer Issues Seminar

The Consumer Issues Seminar was presented in Tucson, Arizona, on June 28, 2002, by John Engel and Rob Maruyama. Forty people attended.

The agenda for the seminar included background information on consumer issues, types of consumer issues, elements of an effective consumer concerns system, and some key takeaways and then wrapped up with questions and answers during a panel discussion.

Consumer issues (contacts or complaints, as they are often generalized) can be received from numerous sources, including distributors, consumers, trade surveys, sales figures, distributor visits, and employees. It was noted that not all issues or contacts made by consumers are negative. General groupings for consumer contacts include nutrition and health, praise, inquiries on promotions or other products, complaints, advertising, and product or package.

The pros and cons of having a functional consumer issues/ concerns system were discussed, and overall, most brewers feel a consumer issue or complaint system is an integral part of their quality system or program and provides a great compass to point brewers in the right direction and a way to neutralize a bad experience and save a customer.

Numerous metrics can be used to monitor consumer issues, concerns, or complaints. It was stressed that there is no right or wrong metric. Types of metrics used by various brewers around the world include a rate per barrel, a rate per case, parts per million, percent defective, right the first time, and percent increase or decrease versus last year.

Some large brewers maintain a consumer complaint index that summarizes all issues or concerns in a report or database format from which they can break down data by brewery location, packaging line, brand, and package.

Indexing complaints to individual plants, lines, and shifts helps the plant and its teams “own” their complaints. Once the teams are engaged, they aggressively begin to identify and control their process that can contribute to consumer complaints. Another benefit of having consumer issues summarized in an index or database is that the data can be used to direct and/or justify quality-related capital expenditures.

Whether a formal index or database is maintained, all breweries should have a formal policy for handling complaints. Key elements of a consumer complaint system involve a formal policy to document or log concerns, receive/evaluate samples, react to consumer dissatisfaction, provide closure to the complainant, and track/score complaint rates to establish a continuous improvement process focused on satisfying consumers.

The types of consumer issues/concerns that we as brewing chemists should be concerned about include defects and concerns related