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ASBC NEWSLETTER
VOLUME 63, NUMBER 2 - 2003
Hi to all. The Canadian winter is here in full force, but by the time you read this, we should be looking forward to spring and summer. Cross-country skiing has been very enjoyable.
Our Board met in February to continue to review and direct the activities of the Society to ensure that we meet our strategic goals and exceed our customer and member needs.
The Technical Committee under Cindy-Lou Dull has reviewed the subcommittee reports for this year. I am impressed by the amount and quality of work done. Thanks to all subcommittee chairs, technical committee members, and Cindy-Lou for their work this year. Thanks also to their managements for their time. Some of these committees have enough participants from around the globe to be international in status. I hope the new world of electronic contact has helped.
Special thanks to our Program Committee, directed by Karen DeVries, which has expanded the program for the Annual Meeting. We look forward to an excellent meeting. This year we will enjoy 17 oral and 16 poster presentations (more posters are always welcome). The inclusion of four workshops and six seminars continues our efforts to be more interactive and to initiate further discussions. Two taste training sessions are planned. Greg Casey is facilitating a full-day pre-meeting short course entitled Flavor Defects in Beer.
Our Emerging Issues group has been established and is investigating new and hot topics that the Board and various working groups should be aware of and begin to act upon. Thanks to the members of the ASBC Foundation who have worked hard to begin the scholarship process and continue to address the funding issues. A hops short course is in the planning stages, and the planning process for WBC 2004 (in San Diego) is on target at present.
The planning committee for WBC 2004 is hard at work. Kathy Kinton, past president of MBAA, has agreed to step in as co-chair with the passing of Brian Williams last January. She joins ASBC co-chair Rob Maruyama.
I want to thank all members of the ASBC Board of Directors and the St. Paul office staff for their efforts and professionalism. Their involvement in moving the Society forward involves a huge commitment by everyone. I want to thank all the members of ASBC for allowing me to be your president this year. I also want to remind and encourage everyone to participate in the Society, as it is a huge learning experience. Involvement in ASBC at the local section or national level provides many work-related skills. Organization and prioritization skills are paramount for doing these volunteer jobs while performing our regular jobs. Maintaining industry contacts through the years helps expand our mutual learning experiences and enhances the exchange of standard methodology and common brewing practices. ASBC experiences are worth it. We drive the understanding of new technology as it applies to brewing and of many novel and interesting new aspects of the science of brewing.
I look forward to more years of working with many of you worldwide. I just want to remind everyone again that the ASBC 2003 national meeting is scheduled for June 7-11 in the Tamaya Resort, Santa Ana Pueblo, just north of Albuquerque, NM. The pueblo will provide a unique experience. The temperatures should be a pleasant 80-90°F during the day, with evening temperatures in the 60s. I look forward to seeing you there.
Dirk S. Bendiak
President
CONTENTS
Highlights of the ASBC Board of Directors Meeting
Report of the Nominating Committee
Online Annual Meeting Registration Made Easy with ASBC Interactive
Winners of the Eric Kneen Award for 2003
Help ASBC, Earn a Place in History!
Information About ASBC Members
Local Section News
Local Section 1—New York
The ASBC New York Section met with MBAA on Dec. 4 at the Gaslight Brewpub for a joint meeting. MBAA held their district's election, and attendees tasted Christmas brews from around the world.
Dennis Lenahan
Chair
Local Section 2—St. Louis
Local Section 2 held a meeting Jan. 22 at the Anheuser-Busch Corporate Theater with 37 members in attendance. After dinner, Denny Galati from Michelob Ultra Brand Management gave a preview of the 2003 Anheuser-Busch Super Bowl commercials.
Kendra Bowen
Secretary
Local Section 3—North Central
On Feb. 20, a joint winter meeting of St. Paul-Minneapolis MBAA/ASBC was held at Summit Brewery Company in their Rathskellar. Over 100 people attended the event, including members, spouses, guests and many members of the Minnesota Craft Brewers Guild. Those in attendance enjoyed the fine beers of the host plus a buffet dinner supplied by Rahr Malting Co. Live entertainment was also present, courtesy of Minnesota Malting Co. A special guest speaker, Tim Tschida, a current Major League umpire, got the crowd ready for the upcoming baseball season with many interesting and amusing tales from his years behind the plate and in the field. Much socializing continued into the evening, and the MBAA District is proud to report that five new members joined the MBAA that night.
Gerri Kustelski
Secretary
Local Section 4—Milwaukee/Chicago
A joint meeting of Local Section 4 and the Milwaukee District of the MBAA was held on Jan. 16 at Stoudt Brothers Public House in Milwaukee, WI. New business items included approval of a $250 travel grant to the national ASBC for the national convention. An idea to sponsor a speaker for the Sept. 18 meeting was brought to the table since the majority of the presentations are presently sponsored by the MBAA. Finally, there was a reminder that the change of officers was coming up, and nominations for secretary would be taken at the next meeting. After the business meeting, Brad Rush from Briess Malting Co. presented "Brewer's Jeopardy," which tested everyone's knowledge of brewing, malting, and beer in general.
Local Section 4 also sponsored its annual Family Hockey Night with the Milwaukee Admirals on Feb. 28. The event was well received, with approximately 40 people attending, all of whom had a great time socializing and watching the Admirals beat the Utah Grizzlies.
Mike Scanzello
Secretary
Local Section 7—Northwest
ASBC Local Section 7 held a winter get-together and meeting at BridgePort Brewing Company on Feb. 9. Members of the local section were encouraged to attend and to invite potential members. The attendance at the meeting was excellent, with 15 members and 22 guests for a total of 37 attendees. A general business meeting was held, followed by PowerPoint presentations reviewing the benefits and services offered by the ASBC for the benefit of current and potential members. Tom Shellhammer, the head of the Fermentation Science Program at Oregon State University, was in attendance with 10 of his students. Tom gave a presentation outlining his program. ASBC literature was made available for perusal by attendees. The meeting concluded with tours of BridgePort Brewing Company. Our next meeting will be in combination with the NW MBAA at Hood River, OR, on May 2-3.
Jeff Edgerton
Chair
Local Section 8—Wild West
Local Section 8 hosted a joint meeting with the Master Brewers Association during November. The meeting was held at Coors Brewery in Golden, CO, and included a discussion on "Beer Stabilization and Colloidal Haze," presented by Karl Siebert from Cornell University. Afterward, the group went on a tour of the Coors pilot brewery. The next activity was at the Rocky Mountain Microbrewer's Symposium at the University of Colorado, Colorado Springs campus, on Feb. 21. During this event, ASBC hosted a technical lecture/discussion on the ASBC Methods for Craft Brewers manual and a demonstration of malt modification by friability. The Institute and Guild of Brewing's Tim O'Rourke will be in the Denver area during April, and we are planning a meeting and dinner.
Toby Eppard
Chair
Industry News
Association of Brewers Elects Craft Brewer
as New Chair for Board of Directors
A new Executive Committee for the Association of Brewers Board of Directors was elected at the first meeting of the Board of Directors in January of this year. Chuck Skypeck, vice president, managing partner, and head brewer of RPI/Boscos Brewing Company in Tennesse and a representative from the Institute for Brewing Studies Board of Advisors, was elected chairperson, replacing Ernie Otto.
Coming from the Association of Brewers membership and being a well-known and successful brewer, Skypeck's appointment gives craft brewers significant representation on the Association of Brewers Board of Directors.
The board meets four-times a year and provides strategic direction for the association. The next meeting will be held June 9 in Boulder, Colorado. For a complete list of the Board of Directors for the Association of Brewers, visit www.beertown.org.
Provisional Program of 29th EBC Congress Published
The provisional program of the 29th European Brewery Convention Congress has just been published. The Congress will be held in Dublin, Ireland, May 17-22, 2003. The Congress venue is the Royal Dublin Society Showgrounds in Ballsbridge, Dublin.
For further information, please contact the EBC Secretariat, P.O. Box 510, 2380 BB Zoeterwoude, The Netherlands (Tel. +31 71 545 6047/545 6614; Fax +31 71 541 0013; E-mail: secretariat@ebcnl.com). The program is also available on-line at www.ebc-nl.com.
Highlights of the ASBC Board of Directors Meeting
Ten members of the ASBC Board of Directors met on February 13 and 14 in San Diego, CA. Their meeting place, the Hyatt Regency Manchester will be the site of the World Brewing Congress in 2004. President Dirk Bendiak opened with an update on planning for WBC 2004. Plans are progressing on schedule, with the initial call for papers coming in the next few months. The major international brewing societies are working cooperatively to make this a truly world-class gathering.
The membership is undoubtedly aware of the "giant leap" into the twenty-first century that ASBC took during February. ASBC Interactive made its debut as a dynamic and convenient resource for information updates and purchase of ASBC offerings, as well as meeting registration and dues remittance. The Board and the St. Paul office welcome the input of the members regarding this exciting new program.
President-Elect Sue Thompson is working on banners for the local sections. It is hoped that the banners will promote the Society at joint ASBC/MBAA meetings. The Board would also like to offer the information contained in the monthly Newscapsules to be E-mailed to local section members, but this requires the sections to forward current membership lists to the St. Paul office. Another attempt will be made to reach out to students in related fields. Information will accompany the ASBC Foundation Scholarship materials that will be sent to professors this spring. Students should also be aware that ASBC does provide assistance in presenting research papers at its annual meeting through the Student Travel Grant Fund.
Vice-President Tim Kostelecky reported that the review of the internal procedures manual is underway. The Vice-President also heads up the Awards Committee. Honorary life memberships are awarded to past-presidents at the time of their retirement from the industry. The Society is fortunate that a number of the past-presidents have used their new freedom to be active contributors on various committees and during the annual meetings. Nominations may also be made for an Award of Distinction for a member's outstanding service to the industry and ASBC.
An Emerging Issues Committee has been formed that includes representatives from several disciplines. This committee is charged with identifying those topics with a potential impact on the industry. Ideas gathered here may result in the formation of ad-hoc groups, recommendations to the Technical Committee for collaborative testing, and future meeting topics and educational offerings. ASBC now has the ability to do electronic surveys that are easy and quick for the recipient to complete. If you receive a survey soliciting your feedback, please take the five minutes or less required to fill out the survey; this information helps the Board serve your present and anticipated needs.
Past-President Rob Maruyama presented the nominations for the 2003-2004 Board of Directors. The following slate of officers was approved by the Board and will be presented at the Annual Meeting: for president-elect, Tim Kostelecky, John I Haas, Inc.; for vice-president, Gregory Casey, Coors Brewing Company; and for treasurer, Rebecca Newman, Sierra Nevada Brewing Company.
Rob also reports that the planning for the Hops Short Course in Yakima, Washington, this September is progressing as planned.
Treasurer Scott Heisel informed the Board of the current financial status of the Society. In the third quarter statement for the fiscal year ending March 31, 2003, ASBC had a net operating loss of $15,437 from income of $331,487 and expenses of $346,924. This not a good situation, but the results are better than the budgeted deficit of $28,267 for the same period. The Board continues to look for ways to improve the financial health of the Society without sacrificing member services.
The ASBC Foundation Committee reports that contributions have increased considerably in the last year. Three more Gold sponsors (Anheuser-Busch, Coors, and Sierra Nevada) and numerous Silver and Bronze sponsors have been added. Personal contributions and the addition of an optional $10 donation to the membership renewal forms have also contributed to the momentum of the Foundation.
Cindy-Lou Dull and the Technical Committee are happy to report that all of the subcommittees are engaged in either preliminary or advanced testing. The committee holds a monthly conference call for status reports and discussion of pertinent issues. The Technical Committee is also instrumental in the preparation of the upcoming edition of the Methods of Analysis. As that project concludes, the focus will shift to possible improvements to the check services.
Mike Joyce and the Publications Committee have several projects in progress. The initial transformation of the Methods of Analysis to electronic format has been completed. The Board is currently proofreading the files for errors. The Journal of the ASBC has been published on schedule, but many of the presentations from the Tucson meeting have not yet been submitted. Electronic handling of submissions and manuscripts are already proving to be cost-effective. The Newsletter, edited by Joan Raumschuh, provides timely information on the Society and its activities. The next ASBC publication, a manual covering both theory and situational concepts in the industry, continues to develop under the leadership of Past-President Peter Gales.
Karen DeVries and the Program Committee are finalizing the program for the 2003 Annual Meeting in Albuquerque, NM. Greg Casey will conduct a full-day premeeting short course on flavor defects in beer. The program for the meeting provides a good balance between the traditional presentation of scientific research and interactive workshops and seminars for the enrichment of attendees. A brief synopsis of each workshop and seminar included with registration materials will help attendees make the tough choice between several interesting concurrent sessions.
Although International Director Katherine Smart was not able to join the meeting in person, she presented an excellent overview of industry-related news and meetings around the globe. The Board concluded with a brainstorming session, focusing on enhanced individual and corporate member value.
Mary-Jane Maurice
Secretary
Report of the Nominating Committee
The ASBC Nominating Committee, composed of Rob Maruyama (chair), David Hysert, Michael Davis, and David Ryder, respectfully submits to the Board of Directors and to the membership of the ASBC the following slate of officers for 2003-2004: for president-elect, Tim Kostelecky, John I Haas, Inc., Washington, DC; for vice-president, Gregory Casey, Coors Brewing Company, Golden, CO; and for treasurer, Rebecca Newman, Sierra Nevada Brewing Company, Chico, CA.
President-Elect
Tim Kostelecky 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. In 2000, he was appointed to the position of general manager for the Advanced Products Division of John I. Haas, Inc. 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. 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, was chair of the ASBC Northwest Local Section 7 from 1998 to 2000, and now serves as vice-president of the ASBC. Tim and his wife, Sandy, now enjoy the excitement of living in the Washington DC area.
Vice-President
Greg Casey graduated from the University of Guelph in 1979 with a B.Sc. degree in applied microbiology and went on to obtain a Ph.D. in 1984 in applied microbiology at the University of Saskatchewan. (His thesis was entitled "Ethanol Tolerance of Brewers Yeast in High Gravity Brewing.") Following two years as a NATO postdoctoral scientist at Carlsberg Laboratories in Copenhagen researching yeast chromosome fingerprinting and diacetyl production by lager yeasts, he returned to the University of Saskatchewan as an assistant professor in the Food Biotechnology Department (1986-1987). Since then, Greg has been employed as a senior research scientist with Anheuser-Busch in Saint Louis (1987-1991), senior project leader in charge of the Strain Development Laboratory at Red Star Yeast and Products in Milwaukee (1991-1992), and senior director responsible for the Corporate Laboratories of The Stroh Brewery Company in Detroit (1992-1999). Greg joined Coors Brewing Company in mid-1999 and since that time has served in the capacities of director of corporate quality assurance (1999-2003), director of brewing R&D (2002-2003) and, since this February, director of multisite optimization in brewing services.
Treasurer
Rebecca Newman has been involved with brewing technology since graduating from UC Davis in 1985. Her career began in quality assurance as a supervisor at Anheuser Busch, moved forward to the construction site of Hakusan Sake Brewery in the Napa Valley, and then went on to Sierra Nevada Brewing Co., a microbrewery on its way to becoming a regional brewery. Career highlights include articulation of new methods for traditional brewing practices, being the only woman ever trained in sake brewing practices, and lab design for new brewing operations. Analysis of raw materials, process-based sensory evaluation, and in-line quantification of production variables continue to challenge and invite her participation. Currently, Rebecca is director of quality assurance at Sierra Nevada Brewing Co. She is a member of the Northern California section of MBAA and has held various positions on the executive committee. She is also a member of the national MBAA, ASBC, and IFT.
Online Annual Meeting Registration Made Easy with ASBC Interactive
On a recent Monday morning, ASBC President Dirk Bendiak entered his login and password and, within minutes, completed his registration for the ASBC Annual Meeting, scheduled for June 7-11 in Santa Ana Pueblo, NM. "It was fast and simple to use," says Bendiak about his online registration experience. "I'd encourage anyone planning to attend the meeting to do the same."
Several ASBC members have already done so, and new registrations are coming in regularly from ASBC's website. "More and more people are comfortable with conducting business over the Internet," says Bendiak. "They realize it's safe and saves them time." In fact, ASBC has been receiving many positive comments from members, including one who said, "This is a great step for the organization, and will add tremendous member benefit….I am very happy to see that ASBC has taken this step. Way to go! I have already updated some of my personal information, and that feels wonderful."
While ASBC Interactive has been online for several weeks now, there are likely several members who have yet had the opportunity to give it a try. So here's a quick primer on ASBC Interactive and its capabilities, including online registration for events.
 ASBC interactive home page. |
Before You Start
Before using any of the online ASBC Interactive features, you'll need to visit the site and log in. In February, you received an e-mail from ASBC Headquarters that included your login name and a personal link to create a password. If we do not have your e-mail address, you were sent a letter requesting your e-mail address so your login name could be created and sent to you, along with the personal link to create your password.
Using those, go to the ASBC Interactive homepage and select "login." There you'll see lines for both your login name and your password. If you can't remember or do not have your login information, select the "Reset My Password" option in the lower right hand part of the screen and enter your e-mail address as indicated. The directions along with a link to enter a new password will then be sent immediately to your e-mail address.
 The "login" site. |
After you enter your login information, the same page will reappear only this time your name and member number will be shown in the upper left-hand part of the screen. Click on your name to see your member record as we have it in our database. You can update your record by selecting the "edit/view detail" button. Make any changes and choose the "submit" button at the bottom of the screen. Anytime your membership information changes (i.e. new e-mail address, different phone number, etc.), you can update your membership record in this manner, and the changes will be immediately recorded into the ASBC database. You can also change your login name by selecting "security" under your name and member number listing.
How ASBC Interactive Works
When you go to ASBC's website at www.asbcnet.org, the left-hand menu includes a link to "ASBC Interactive." Clicking on the link brings you to the Interactive homepage, where you'll find a variety of tools, including the following ones.
Directory
Click on this menu option to access an expanded, searchable version of the ASBC membership directory. A variety of search options are available, from a simple name search to more complex searches by title, location, or organization type. Use the speed search option to quickly search on a member's name or company or the search function for a more complex search. Click on your profile i.d. number on the left sidebar for a link to your own membership information. To update it, choose the gray edit/view detail button and "submit" when you are finished.
 The directory site. |
Events
Here's where online registrations for ASBC events take place, including the Annual Meeting. Click on this link and you'll see a list of events currently accepting online registrations. Follow the prompts to complete your registration, and remember that your credit card information is entirely secure and safe. Members automatically receive the member discount rate, and your online registration is immediately recorded in ASBC's database. Your registration is confirmed via e-mail.
 The events site. |
The Store
Click on "The Store" and you'll find ASBC references, books, and other resources available for purchase online. Browse for books or use the "Shop/Search" function to see a listing of books by "Departments" along with information on how to place your order. Member discounts are automatically given, and your credit card information and order processing are secure and safe. You will receive an e-mail confirmation of your order.
Event registrations and book orders are recorded on the same order form so you can move between the Events and The Store pages, ordering from each. A "Check Out Reminder" selection will appear in the upper right-hand menu to let you know that you have an order in process. Clicking on the button will bring you to the check out to complete your order. You must check out before you log off or you will lose your order.
 The store site. |
Communities
"Communities" is the place where ongoing ASBC discussion forums on topics and issues in brewing will be held. ASBC leadership, administration, and committees also will use the site to share information and conduct ASBC business. Members will be notified when general discussion forums go online and will be invited to participate in the conversation by logging on and joining in on the forums of interest to them.
 The communities site. |
As always, ASBC Headquarters staff is here to assist you. Should you encounter any problems with your password or username, you can follow the directions that will be sent to your e-mail address or simply contact Cheryl Sundquist at +1.651.994.3801 or csundquist@scisoc.org.
Winners of the Eric Kneen Award for 2003
This year's winners for the Eric Kneen Memorial Award are Paul Sadosky, Paul Schwarz, and Richard Horsley for their article entitled "Effect of Arabinoxylans, beta-Glucans, and Dextrins on the Viscosity and Membrane Filterability of a Beer Model Solution". The article was published in the Journal of the American Society of Brewing Chemists, Vol. 60:9(4):153-162. The awards will be presented at the Annual Meeting.
Paul Sadosky received a B.A. in psychology from Clemson University in 1991 and an M.S. in cereal science from North Dakota State University in 2000. He is a graduate of the 1995 Siebel Institute Diploma Course and worked as head brewer at Atlanta Brewing Company. As part of his M.S. program, he completed a malting internship with Busch Agricultural Resources in Moorhead, MN. He is currently a Ph.D. candidate at North Dakota State University, researching the effects of malting and mashing conditions on the molecular weights of arabinoxylan and beta-glucan in wort.
Paul Schwarz is an associate professor of plant sciences at North Dakota State University in Fargo, where he directs the barley and malt quality program. His responsibilities include quality assessment and mycotoxin testing of malting barley breeders' lines, crop quality assessment, and teaching and research. Schwarz has published numerous manuscripts on barley malt quality and malting and brewing. His recent research has been in the area of Fusarium head blight of barley, although he also has interests in barley cell wall polysaccharides and lipid metabolism.
Schwarz has worked at the Kurth Malting Corp., Milwaukee, WI, and has completed practical training/sabbatical at the A. Egger Bierbrauerei, Worb, Switzerland and the Coors Brewing Co., Golden, CO. He holds a B.S. in agronomy from the University of Wisconsin-Madison and a Ph.D. in cereal chemistry from North Dakota State University. He is a member of the American Chemical Society, American Society of Agronomy, American Association of Plant Biologists, and MBAA, and serves on the ASBC Technical Committee.
Rich Horsley is coordinator of the North Dakota State University Malting Barley Improvement Program, a six-rowed barley breeder, and a professor in the Department of Plant Sciences, North Dakota State University. He joined the faculty in 1988. Horsley received a B.S. in agronomy from the University of Minnesota, an M.S. in agronomy from North Dakota State University, and a Ph.D. in crop and weed sciences from North Dakota State University. His primary responsibilities are to oversee the expansion of the malting barley varietal development program in western North Dakota and to head the six-rowed barley-breeding project. The goals of his breeding project are to develop and release improved six-rowed barley varieties acceptable to growers in North Dakota and to those who use and process the grain. Horsley's research interests include identifying genes that contribute to agronomic, disease resistance, and malting quality traits of barley using molecular mapping techniques.
Book Review
By Keith R. Thomas, University of Sunderland, United Kingdom
Brewing, 2nd ed. by Michael J. Lewis and Tom W. Young, published by Kluwer Academic/Plenum Publishers, 2002. Price: U.S.$55.00, 56.00 EUR, 36.00 GBP.
Lewis and Young's second edition of Brewing is a welcome and overdue replacement to a well-known and often definitive test. The authors cite their many responses to the first edition as motivation to develop a broader and more comprehensive version. This does succeed in the second edition and benefits from the detailed input of both academic and practical consultations.
The majority of chapters remain the same as in edition one, with occasional improvements and additions of diagrams. Once again these chapters provide a sound basis for the brewing process, with clear expositions of critical steps such as extraction in mashing and metabolism in fermentation.
An essential inclusion in both editions of Brewing is background chemistry—a topic rarely engaged in by many practical brewers in small-scale production. The challenge of making this accessible is well provided in a concise but detailed second chapter. Many larger and more general science texts provide extensive detail in this area and succeed in draining interest in their main subject area. Brewing provides what is needed for the purpose without the difficulties of quantum theory or complex equilibrium calculations.
Edition two of Brewing builds on the provision of this background with an introduction to engineering, which, although "far short of a standard course," as claimed in the preface, is a sound grounding for one. New chapters follow on water and on analysis to provide an appropriate background to the brewing process.
Chapters on the brewing process follow these, with much of the content of edition one but with additional detail on carbonation and packaging. An extensive bibliography, provided to guide more detailed study, is generally up-to-date but does omit some recent and comprehensive yeast texts by Walker, Boulton and Quain, and Smart.
It is arguable that the sections on chemistry, engineering, and analysis should appear after the brewing process is discussed. For dedicated students, a consideration of preliminary material can allow a better understanding of their application to brewing. Such students will have the commitment to benefit from a logical ordering of material. Those choosing the book as an introduction or overview to the topic may be dissuaded from continuing.
I asked a number of students to comment and received positive responses: "bigger," "better," and "very readable" being common comments. Diagrams have appeared in essays; water chemistry is more confidently discussed. As a course text, Brewing two is well received. We look forward to the better beer it will provide.
Help ASBC, Earn a Place in History!
ASBC is moving forward on a new publication initiative. The book, entitled Brewing Chemistry and Technology in the Americas, will be a reflection of current best practices in brewing chemistry and thus will provide an overview of the technical issues underlying the production of American-style lager beers. One of the objectives is to provide short, readily understandable answers to complex questions. While the "nuts and bolts" of brewing are adequately covered in other publications, much of the underlying science has not been chronicled. The ASBC Methods of Analysis contains an excellent compilation of routine methods, but many of today's brewing chemists are involved with non-routine methods and issues. Likewise, research manuscripts published in the Journal of the ASBC provide insight into current technology, but it can be intimidating to sort through all current literature and often impossible to determine what is research and what is currently accepted practice. Thus, a summarization of current technology should prove very useful to brewing scientists, especially those seeking an overview perspective.
A Taste of the Topics
The book will contain topics such as the following:
- Characterization of lager beers in the Americas
- Health benefits associated with moderate consumption
- Simple tests to indicate changes in water supply
- Control measures in water purification
- Barley disease and control measures
- Effects of environmental factors on barley quality
- Malting adjustments to obtain target specifications
- GMO issues of concern to brewers
- Avoiding common mistakes in syrup calculations
- Syrup-related fermentation issues
- Hop-breeding techniques
- Evolving hop varieties and characteristics
- Brewers yeast: genetic engineering versus traditional practice
- Understanding yeast viability and vitality
- Practical methods to ensure yeast quality
- Nitrogenous requirements of yeast
- Current CO(2) purity issues
- Importance and control of fermentation volatiles
- Application of current methods to sensory issues
The membership of the ASBC is uniquely qualified to make this effort a success. Technical expertise and a willingness to help colleagues have always been hallmarks of ASBC members. These very qualities are exactly what is needed to make Brewing Chemistry and Technology in the Americas a success.
The general format will be one of questions and answers. To ensure maximum candor in responses, collaborators will be listed in alphabetical order; author names will not be associated with a given question. Each collaborator will be asked to provide a copyright release to the ASBC.
What Can You Do to Help?
First, for those individuals who have already been given a question to research, continue your efforts and submit your response as soon as possible.
Second, if you have not been approached but feel that you would be able make a meaningful contribution, feel free to state your particular area of expertise to enable coordination of efforts.
Forward all electronic contributions, questions, and suggestions to Peter Gales (gales2fly@msn.com).
Information About ASBC Members
New Active Members
Ahlgren, Simon, quality assurance analyst, New Belgium Brewing Co., Fort Collins, CO
Booth, Ryan, student, Salem, OR
Briggeman, Eric, head brewer, Big Buck Brewery & Steakhouse, Auburn Hills, MI
Bump, Christine, brewer, Honey Brook, PA
Donohue, Steve, head brewer, Stoddard's Brewhouse & Eatery, Campbell, CA
Giron, Alejo, research assistant, Corvallis, OR
Gittens, Steven P. C., production manager, Banks Barbados Breweries Ltd., St. Michael, Barbados
Grahn, Adam, production trainee, Molson Canada, Toronto, ON, Canada
Hayes, Joseph William, student, Davis, CA
Hickel, Sandy, brewing special projects coordinator, Redhook Ale Brewery Inc., Woodinville, WA
Hutchinson, Donald J., senior manager packaging research, Anheuser-Busch Inc., Saint Louis, MO
Joyce, Jack L., president/CEO, Rogue Ales, Newport, OR
Loyet, Dennis A., scientist, Anheuser-Busch Inc., Saint Louis, MO
Malowicki, Mark, student, Corvallis, OR
McLaughlin, Ian, fermentation science student, Corvallis, OR
Ortiz, Roman, chemist, Miller Brewing Co., Irwindale, CA
Pikus, Wojciech, Molson Inc., Etobicoke, ON, Canada
Reif, Kristopher, quality assurance analyst, New Belgium Brewing Co., Fort Collins, CO
Robinson, Jill B., laboratory technician, Boston Beer Co., Boston, MA
Robinson, Louise, Ph.D. student, University of Adelaide, Glen Osmond, SA, Australia
Scanzello, Michael, relief/project supervisor, Cargill Malt, Jefferson, WI
Tordenmalm, Stefan, business area manager, Perten Instruments, Huddinge, Sweden
Trujillo, Jason, quality assurance analyst, New Belgium Brewing Co., Fort Collins, CO
Wiester, Tom, Rockies Brewing Co., Boulder, CO
Wood, Grant, pilot plant brewer, Boston Beer Co., Boston, MA
Wu, Michael, president, C&T Electronic Inc., Burnaby, BC, Canada
Yokoi, Shigehisa, senior research brewer general manager, Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan
Welcome, Corporate Members
Alaskan Brewing Co., David D. Wilson, 5429 Shaune Dr., Juneau, AK 99801-9540; Phone: 907.780.5866; Fax: 907.780.4514; E-mail: info@Alaskanbeer.com; Website: www.alaskanbeer.com. Alaskan Brewing, founded in Juneau, AK, in 1986 by Geoff and Marcy Larson, is a privately held company with 58 employees. It produces approximately 80,000 BBL per year and is a regional craft brewer of ales, distributing to eight states on the West Coast (Alaska, Washington, Idaho, Montana, Wyoming, Oregon, northern Nevada, and California). Alaskan Brewing uses glacier-fed water and is an all-malt brewer. It produces four year-round products (Amber, Pale, ESB, Oatmeal Stout) and three seasonals (Summer Ale, Winter Ale, and Smoked Porter). Alaskan Brewing is focused on making internationally recognized quality malt beverages. It's the leading medal winner among craft brewers at the Great American Brewing Festival, with 24 medals (and third place among all brewers, behind AB and Coors), and has won numerous international medals, including six at the World Beer Cup and five at London's BIIA.
Analysis Laboratory, Linda D. Bruslind, lab director; 41854 Cut Off Dr., Lebanon, OR 97355-9150; Phone: 541.451.8571; E-mail: bruslind1@orst.edu; general E-mail: analabor@peak.org. Analysis Laboratory, founded in July 1997, performs chemical and microbiological analyses of beer and wine.
Foss North America, Shirley Anderson, corporate member; 7682 Executive Dr., Eden Prairie, MN 55344-3677; Phone: 952.974.9892; Fax: 952.974.9823, E-mail: sanderson@fossnorthamerica.com; company E-mail: info@fossnorthamerica.com, Website: www.foss.dk. Foss North America is the leading supplier of analytical equipment to the brewing industry.
Deceased Members
Philip Dakin, Dec. 12, 2002. He was an honorary member and a past president.
Harold H. Geller, Milwaukee, WI, Dec. 9, 2002. Geller was an honorary member and a past president.
John Peter McRae, Nov. 26, 2002. He was a life member as of 1985.
Brian Williams, La Verne, CA, Jan. 20, 2003. An active member, he was on the planning team for WBC 2004 at the time of his death.
Past Presidents
1934-35 Max Henius*
1935-36 F.M. DuPont*
1936-38 Robert Schwartz*
1938-40 George S. Bratton*
1940-42 Leo Wallerstein*
1942-44 Fred P. Siebel, Jr.*
1944-46 Bryn H. Nisson*
1946-48 Christian Rask*
1948-50 Philip P. Gray*
1950-52 Carroll A. Dayharsh
1952-53 Stephen Laufer*
1953-54 Lawrence E. Ehrnst*
1954-55 Kurt Becker*
1955-56 Ulysses C. Gramsch*
1956-57 Fred C. Baselt*
1957-58 William C. McFarlane*
1958-59 Eric Kneen*
1959-60 Mortimer W. Brenner*
1960-61 George E. Bredt*
1961-62 Allan D. Dickson*
1962-63 Irwin Stone*
1963-64 John B. Bockelmann
1964-65 Robert W. Rummele*
1965-66 Dwight B. West
1966-67 Philip E. Dakin*
1967-68 Robert I. Tenney
1968-69 J. Robert Piening
1969-70 William J. Olson*
1970-71 Leonard T. Saletan*
1971-72 G. Calvin Dyson, Jr.
1972-73 Vincent S. Bavisotto
1973-74 F. Lloyd Rigby
1974-75 Michael R. Sfat
1975-76 David J. Lubert*
1976-77 Donald D. Brumsted*
1977-78 Harold H. Geller*
1978-79 Paul K. Steinke*
1979-80 Ronald A. Latimer
1980-81 Arthur J. Rehberger
1981-82 Roger A. Carroll
1982-83 Kurt C. Duecker*
1983-84 William A. Hardwick, Jr.
1984-85 James McDougall
1985-86 Phillip D. Israel
1986-88 Charles W. Baker
1988-89 Richard L. Berndt*
1989-90 David W. Diffor
1990-91 Inge Russell
1991-92 Richard E. Pyler
1992-93 Peter W. Gales
1993-94 Sherman H. Chan
1994-95 James H. Munroe
1995-96 Rob McCaig
1996-97 Bruce Sebree
1997-98 Dave Thomas
1998-99 David Hysert
1999-00 David Ryder
2000-01 Nona Mundy
2001-02 Rob Maruyama
(*) Deceased
© Copyright 2003 by the American Society of Brewing Chemists.
All rights reserved.