Opening Session and Keynote
The Ups and Downs in Brewing Technology
Wednesday, June 4 - 8:00 a.m.-9:45 a.m.
Level 4, Red Lacquer Ballroom
Brewers in the United States and Europe are needlessly disposing of excellent qualities of barley malt, a wide range of hop varieties, adjustable composition of brewing liquor, and a great many yeast strains, both bottom and top fermenting. Modern brewery equipment allows a considerable reduction of former process times. More favorable yet, different conditions demand corrections, like the composition of the malt grist, and adaptation of individual processes to meet in modern times the character of classical beers as well as to pursue innovative developments.
Professor Ludwig Narziss is an internationally recognized authority in brewing science. He has authored a number of definitive books on brewing. From 1958 to 1964 he was the first brewmaster of Munich’s Löwenbräu AG. In 1962 he was appointed Chair of Brewing Technology at Weihenstephan. He retired as a professor in 1992. In 2007, he received the German Federal Cross of Merit.
The Opening Keynote is sponsored in part by New Glarus Brewing Co.
Technical Subcommittee Meetings
Wednesday, June 6 - 11:45 a.m.-1:00 p.m.
Each meeting is specific to a technical subcommittee run from 2013 to 2014 and will provide an overview of the subcommittee’s results and recommendations. The meetings are open to all, and your feedback and participation are essential to ensuring the quality of the methods being tested.
Locations
Craft Brew — Red Lacquer Ballroom
Craft Brewers Glass Quality — Salon 12
Glucan Test for Beta Glucan in Beer — Empire Ballroom
Immunoassay Method for DON in Barley — Empire Ballroom
International Hop Standards — Empire Ballroom
Microbiology — Crystal Room
Packaging — Crystal Room
Sensory Science — Red Lacquer Ballroom
VDK Analysis by GC-ECD — Crystal Room
Analytical Forum
Wort Contamination by Hydrophobins: How to Detect and What to Do
Thursday, June 5 - 8:00 a.m.-9:45 a.m.
Lobby Level, Empire Ballroom
Christina Schoenberger, Barth-Haas Innovation & GTF (Gushing Task Force); Guy Derdelinckx, KU Leuven; Martina Gastl, TU Munchen; Daniel Hagmeyer, Microtrac-Europe GmbH; Roland Pahl, VLBerlin; Jean Titze, Döhler GmbH; Tuija Sarlin, VTT Technical Research Centre of Finland
It is now understood that primary gushing is linked to physico-chemical properties of CO2 that are expressed in the presence of typical amphiphilic proteins. Therefore, after a period of more or less 40 years of searching, the time has come to adopt a Cartesian attitude towards lots of malts susceptible to contamination by class II hydrophobins and to analyze them with rigor and appropriate methods. If the use of wort and beers contaminated by hydrophobins is not desirable in production, the evolution of scientific knowledge allows responsible and dynamic management of such lots. Indeed, preventive treatments of wort and curative treatment as conditioning in appropriate containers can help to solve the problem. A panel of experts from the scientific and industrial world will present the latest insights and newest results that are available to make the right decisions in case of primary gushing risk.
Pearls of Wisdom
The Great Hop Debate: Myths and Revelations
Thursday, June 5 - 4:00 p.m.-5:45 p.m.
Level 4, Red Lacquer Ballroom
Tom Shellhammer, Oregon State University; Patrick Ting, HopTing Resources; Matthew Brynildson, Firestone Walker Brewing Co.; John Mallett, Bell’s Brewery; Patti Aron, MillerCoors
Holy hops! We’ve got a great panel of experts, from researchers to front-line brewers just waiting to converse about their favorite subject—hops. Tom Shellhammer, professor of brewing science at Oregon State University, and Patrick Ting, world-renowned hop chemist, will team together for a lively, friendly, somewhat controversial debate against a team of not one but two recipients of the Russell Schehrer Award for Innovation in Brewing —Matthew Brynildson, brewmaster at Firestone Walker Brewing Co., and John Mallett, director of operations at Bell’s Brewery. Come one, come all! This year’s Pearls of Wisdom is sure to entertain!
Special Session
Emerging Issues/New and Alternate Methods of Analysis
Friday, June 6 - 10:00 a.m.-11:45 a.m.
Level 4, Red Lacquer Ballroom
Joe Palausky, Boulevard Brewing Company; Dave Maradyn, Novozymes North America, Inc.
We want your opinions! Join us for questions and concerns related to emerging issues in the brewing industry. Do you have a need for a new method that has not been published in the ASBC Methods of Analysis? Do you have a best practice in performing a method that you want to have validated and published? This is your chance to be involved with the core of what ASBC provides to its members: science that is proven, vetted, tested, peer reviewed, and endorsed by the brewing community. This session will present results of the 2014 online poll and give you the chance to make your voice heard on the technical direction of ASBC. This is time specifically set aside in the ASBC program for you to come and provide your opinion and requests for the ASBC Technical Committee’s priorities. Don’t miss this opportunity!
Closing Session
What’s the Buzz?
Friday, June 6 - 4:00 p.m.-5:45 p.m.
Level 4, Red Lacquer Ballroom
The closing session is an excellent capstone to the ASBC Annual Meeting. Your feedback during this interactive session will shape ASBC’s strategies for addressing industry issues, solving scientific and technical challenges, and building a better ASBC. Live polling will help turn your responses into actions. This is a great forum to share your thoughts, ideas, and criticisms, and its success is dependent on your participation. It’s one of the easiest ways to get involved in the ASBC community, focused on the Science of Beer.
