July 31–August 4, 2017 Fort Collins, Colorado, U.S.A.
Course Organizers
- Rob Christiansen, New Belgium Brewing Company
- Jeff Callaway, Colorado State University
Industry experts will define the what, why, and how of quality brewing and measures that should be used by brewers large and small.
This first course offered by ASBC in conjunction with Colorado State University will combine educational lecture and laboratory work to give attendees the tools to demystify the quality process. This course will take place on the CSU campus, Gifford Building, Room 235. 502 W Lake St Fort Collins, CO 80523
Course Fee and Registration
ASBC Members: $1,745
Non-members: $1,795
Included with tuition:
- Lectures and hands on exercises
- Lunches
- Tours of New Belgium Brewing and Odell Brewery
- Dinner at Illegal Pete’s
- ASBC Local Area Brewing Science (LABS) Meeting and beer pairing dinner in Denver at Blue Moon’s new brewery
- Transportation to offsite tours, dinners, and LABS meeting.
Space is limited due to the special nature of this hands-on course. Registration is now closed.
Due to the nature of this course you must be at least 21 years old to participate.
Hotel Reservations
The closest hotel to the course location is the
Hilton Fort Collins (425 W Prospect Rd, Fort Collins, CO 80526) and is only a short 6 minute walk to the course. To reserve your room, call +1.970.482.2626 and request the New Belgium Brewery rate. There is currently limited availability at this hotel as Thursday night is sold out.
Click here to download a printer-friendly version of the most up-to-date schedule. As more details become available, this schedule will be updated accordingly.
Monday — July 31
Microbiology Day 1
Rob Christiansen, New Belgium Brewing Company;
Kelly Tretter, New Belgium Brewing Company;
and Scott Britton, Duvel
8:00 am - 4:00 pm
Introduction and Overall Scope of Course
Your course organizers will tell you what you can expect in the days ahead, outlining topics highlighted each day, as well as key outcomes for each of the ensuing exercises.
Yeast and more Yeast!
Key Learning Objectives:
- Physiology and Metabolism of Saccharomyces cerevisiae
- Cell Counting Basics
- Yeast health (viability and vitality)
- Analysis of Yeast stats and what is means in your brewery
- Beer Inclusion identification
- Yeast Pitching basics
- Propagation
- Cone to Cone Pitching
- How and when to harvest yeast
5:00 - 8:00 pm
Tour of New Belgium Brewing and Dinner
We'll bring you on a private tour of New Belgium Brewing's brewery in Fort Collins, Colorado. See the brewery at work and get a feel for how the brewery continuously produces high quality beer.
Tuesday — August 1
8:00 am - 4:00 pm
Microbiology Day 2
Rob Christiansen, New Belgium Brewing Company;
Kelly Tretter, New Belgium Brewing Company;
and Scott Britton, Duvel
Contamination
Key Learning Objectives:
- Contamination in Beer and Yeast
- Types of Media and why/how to use them
- Reading and identifying contamination on plates
- Identification techniques (PCR, MALDI-TOF, Sequencing)
- Where to start with a Micro program
- Resources for Micro in our Industry
Packaging Quality
Perry Dickerson, Left Hand Brewing Company
Packaging Quality
Key Learning Objectives:
- Packaging supplier quality
- Setting expectations with suppliers
- Using data to hold suppliers accountable
- Building partnerships to maximize supplier relationships
In-process quality
Key Learning Objectives:
- Critical parameters to monitor for package ops
Voice of the customer
Key Learning Objectives:
- Using feedback to improve the quality of your product
- Group problem solving exercises based on customer complaints
- Review/ discussion of problem solving exercises, “real” results
5:00 pm Tour of Odell Brewing and Social Hour
Wednesday — August 2
8:00 am - 4:00 pm
Introduction to Brewing Chemistry
Dana Sedin, New Belgium Brewing Company
and Kim Bacigalupo, Sierra Nevada Brewing Company
Chemistry in Brewing
Key Learning Objectives:
- Good Laboratory Techniques - Pipetting, glassware, balances, and cleaning
- Setting expectations with suppliers
- Sampling, degassing, and sample stability
- Conversions and ASBC Calculators
- Specific Gravity and Calculated Values
- Exercise: Pipet and building a calibration curve
- pH and Titratable Acidity
- What you can do with a spectrophotometer - Wort and Beer Methods
- Color and Tristimulus
- Exercise: Color, tristimulus, and IBUs
- Alcohol
- SO2
- Gluten
- Physical Stability and Turbidity
- Beer Inclusions
- Exercise: Microscopic staining for beer inclusions
- Chromatography – Introduction to GC and LC
- VDKs
- IAAs Versus BUs
- DMS
- Fermentation Volatiles
- Exercise: Chromatography Lab Visit
- Foam
- Metals
- Hop Aroma
- Off flavors, flavor thresholds, and fishbones
- Flavor Stability
- Method Validation and Proficiency Schemes
- Lab Design, maintenance, and outsourcing
Open night - no activities
There are quite a few pubs, taverns, and grill houses right next door. Feel free to explore the sights and sounds of Fort Collins, Colorado!
Thursday — August 3
8:00 am - 4:00 pm
Basic Sensory
Lindsay Barr, New Belgium Brewing Company
and Melissa Antone, Aroxa Sensory
Key Learning Objectives:
- Introduction to Sensory Analysis
- Overview of Flavor and Sensory Evaluation
- Overview of Sensory Principles
- Sensory Program Parameters
- Building a Sensory Program
- Panelist Training
- Introduction to Attribute Training
- Activity: Flavor Training
- Sensory Evaluation in Quality Control
- Maintenance of Product Quality
- Sensory Evaluation Throughout the Process
- Documentations and Reaction Plans
- Statistical Quality Control
- Sensory Methods
- Activity: Case studies and method selection
- Validation
- Measuring Panelist Acuity
- Measuring Panel Performance
- Activity: Validating and Utilizing Panelist Data
- Sensory Evaluation in New Product Development
- Descriptive Analysis Principles and Practices
- Activity: Running a Descriptive Analysis Panel
- Conclusion
6:00 pm Beer Dinner at Blue Moon Brewing in Denver!
This will also be a LABS meeting with food and beer paired to compliment the sensory lessons taught this day.
Friday — August 4
8:30am - 4:00 pm
Raw Materials
Christian Holbrook, New Belgium Brewing Company Raw Materials
As more details become available, this schedule will be updated accordingly
QA Management
Mary Burge, Kathinka Labs QA Management Systems
- Introduction to QA Management Systems
- Significance and Criticality
- Brief Overview of QA Management Systems
- Setting up Minimum Frequencies
- Understanding your risks
- What and when to check
- Tolerances
- Reaction Plans
- In House Controls & Monitoring
- Laboratory Maintenance
- Creation of laboratory maintenance plan
- Organization Tools
- Roles & Responsibilities
- Critical Tasks
- 5S
- Documentation and Controls
- SOP Management
- Internal Auditing
- Documentation Control
- Quality roles in Process Improvement and Root Cause Analysis
Cancellation Policy
Cancellations received by ASBC Headquarters on or before July 10, 2017, will be issued a credit equal to the registration fee less $100 processing fee. Notices of cancellation after July 10, 2017, will not be eligible for a refund or credit. ASBC reserves the right to cancel the course if a sufficient number of registrations are not received by July 10, 2017. If ASBC cancels this course, your registration fee will be refunded in full. In the event ASBC cancels this course, ASBC is not liable for any travel expenses including hotel, nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions.
Photo Release
Photographs will be taken at this course for use in promotional materials after the meeting has concluded. By registering for this course, you agree to allow ASBC to use your photo.
