Workshops
Cross-Brewing Quality Assurance
Sunday, June 4, 10:15 a.m.–12:00 p.m.
Mark Eurich, New Belgium Brewing Co.; Annette Fritsch, Boston Beer Co.; Thomas Tweedy, Stone Brewing Co.; Lauren Zeidler, Ballast Point Brewing and Spirits
As the brewing industry grows, maintaining beer quality and consistency across multiple brewing locations is a growing challenge for many brewers, small and large. This interactive course will highlight quality programs directed at achieving this goal. We will address all avenues of quality, including sensory and flavor matching, quality measurements throughout the brewing process, and water quality. This workshop should leave you with the fundamental tools needed to maintain quality across multiple brewing locations. This workshop will include ample time to ask questions of both the panel of speakers as well as other workshop attendees.
Craft Distilling I - Technical Discussion
Sunday, June 4, 2:45–4:00 p.m.
Paul Hughes, Oregon State University; Elizabeth Rhoades, Diageo
Craft breweries are enjoying a period of explosive growth, and in the wake of such creative prosperity many are delving into the world of distilling. Though analogous to brewing, distilling can involve a specific set of regulatory, QA/QC, and process requirements. What are the hurdles involved with adding spirits to a brewery's portfolio, and how can a brewery environment be adapted to build and grow a distillery? Hear from industry experts as they share their experiences on such matters as quality assurance/control, barrel aging, and industry supply chain, as well as taste some of the great craft spirits that have emerged from this burgeoning industry.
Back to Basics: How to set up a Brewing Quality Lab
Sunday, June 4, 2:45–4:00 p.m.
Scott Britton, Duvel Moortgat, NV; Kimberly Hofecker, MillerCoors; Gina Shellhammer, GSJ Consulting
This workshop will explain how to set up a basic beer quality lab and develop a quality program. Discussions will cover how to design a lab space, which instruments are key, glassware, utilities, and what to plan for in case of brewery or lab expansion to increase flexibility. Speakers will go over how to set up methods, validate methods according to ASBC Methods of Analysis, collect data, and do basic statistical and meaningful data interpretation.
New Frontiers in Microbiology
Monday, June 5, 8:30–10:15 a.m.
Jessica Davis, The Bruery; Karen Fortmann, White Labs; Aimee Garlit, Dogfish Head Brewing Company; Elizabeth Nagle, Ballast Point Brewing
Microbiology for brewers has typically been about chasing spoilers, aseptic sampling, and various media for growth. Breweries are now using multiple flora for flavor development, aging on wood, providing fruit for secondary fermentation, creating mixed cultures, and allowing spontaneous fermentation. The new era creates opportunity for quality challenges and the long tale of a bug's life.
The U.S. Malt Scene: Hot Topics and Hip Approaches
Monday, June 5, 10:30 a.m.–12:30 p.m.
Cassie Liscomb, Briess Malt & Ingredients Co.; Chris Schooley, Troubadour Maltings; Chris Swersey, Brewers Association; Xiang Yin, Rahr Malting Co.
This workshop will cover the current state of the U.S. malting industry, featuring speakers embedded in the brewing and malting industries. The panel will address the growing divergence between adjunct and non-adjunct brewer needs in terms of malt quality parameters and overall usage. Hot topics to be discussed include malt innovation, emerging technical issues in barley growing and malting operations, progress in malt sensory analysis, and the state, struggles, and approaches of the craft malting industry.
Craft Distilling II - Tasting
Monday, June 5, 3:30–4:45 p.m.
Christina Hahn, Oregon State University; Margaux Huismann, Heriot-Watt University; Amaey Mundkur, Cara Technology Limited
As a growing number of breweries seek to enter the world of craft distilling, it will become increasingly vital for the industry to understand the origins of flavor in their products. What parallels exist between beer and spirits flavor, and what are the critical differences? How do raw materials, processes, and aging affect the way we perceive spirits? Join us in an interactive session of spirits sensory as we discover flavor contributions of spirits-specific raw materials, how various botanicals were foraged and analyzed to create a specific gin flavor profile, and how the aging process affects the sensory experience of bourbon.
Craft Distilling II includes a tasting component, which requires a $12 fee paid during meeting registration.
Hops I - Sensory Evaluation of Hops
Monday, June 5, 3:30–4:45 p.m.
Victor Algazzali, John I. Haas, Inc.; Tiffany Pitra, Hopsteiner
As novel hop varieties reach the market and acreage expands, it is becoming increasingly important to evaluate raw materials for quality and consistency. Various representatives from the industry will discuss topics such as hop sensory evaluation methods, implementation of sensory programs in the brewery, aroma evaluation throughout the hop selection process, and the application of sensory data. This interactive workshop will also allow attendees to participate in an interactive hands-on hop evaluation and data collection session—prepare to leave with lupulin covered hands!
Hops II - Interfacing with the Hop Industry
Tuesday, June 06, 8:30–10:15 a.m.
Darren Gamache, Virgil Gamache Farms Inc.; Timothy Kostelecky, John I. Haas, Inc.; Tiffany Pitra, Hopsteiner
This workshop will cover everything and anything hops. Given the tremendous emphasis on hop-forward beers-it is important for brewers and quality managers to understand the perspective of hop farmers and suppliers. Presenters will share their experiences on how best to interface with their portion of the business in such a way that maximizes benefits. A hop supplier will provide guidance around purchasing hops, evaluating hops, and using hops efficiently. A hop breeder will touch on new techniques and approaches to breeding and experimental evaluation. A hop farmer will discuss issues pertaining to hop quality from a growing perspective as well as how to maximize the efficacy of the relationship between farmer and brewer. Don't miss out on this workshop-go into the 2017 harvest with more knowledge to sniff out the best hops!
Technical Barrel Aging
Tuesday, June 06, 8:30–10:30 a.m.
Steve Anderson, Ballast Point Brewing Co.; James Conery, Sierra Nevada Brewing Co.; Dean Katzung, E. & J. Gallo Winery; Bruce Pan, E. & J. Gallo Winery; Christy Thomas, Vicard Generation 7; Lauren Zeidler, Ballast Point
How do barrel toasting and coopering impact oak flavor? What do I need to think about as I increase the volume of my barrel-aged beers? Can I predict how oak aging will affect my beer? What do I need to know about oxygen ingress? Are there benefits to using different types of barrels and oak? As beer barrel aging continues to grow in popularity, there is increased attention to oak flavor and aroma impact. This workshop brings together experts from the wine, coopering, and brewing industries to discuss oak chemistry and sensory qualities, blending decisions, and quality considerations when using barrels. Get all your oak questions answered, put your taste buds to work, and start thinking about barrel-aged beers in a different way.
Application of Chromatography to Brewing Analysis
Tuesday, June 06, 1:45–3:30 p.m.
Adam Heuberger, Colorado State University; Joseph Palausky, Boulevard Brewing Co.; Stacey Williams, New Belgium Brewing Co.
Liquid chromatography (LC) and gas chromatography (GC) instrumentation have become common tools found in brewing laboratories with applications ranging from quality assurance to advancing brewing science. This workshop will provide a basic introduction into chromatography, including the fundamentals of liquid and gas chromatography. Example applications from the ASBC Methods of Analysis along with other commonly used methods will be reviewed. In addition, advanced applications of GCMS including statistical data processing will be covered. A question and answer session will be held at the end of the workshop.
Building a Research Program for Craft Breweries
Tuesday, June 06, 1:45–3:30 p.m.
Lucas Chadwick, Bell's Brewery, Inc.; Katy Orr, Sierra Nevada Brewing Company; Nils Rettberg, VLB Berlin; Joe Williams, University of California—Davis
Building experiments to analyze specific process parameters can be challenging but it doesnít have to be. Utilizing existing literature and the scientific method, hypotheses can be created and tested in a systematic way that allows for the generation of usable data. The panel will present and discuss the creation of a basic research program utilizing existing capabilities within the brewery, outside laboratories, and university/industry partnerships. Additionally, the selection of an interdepartmental team to formulate a research hypothesis and proper setup of experiments will be presented within the context of case studies from the brewing industry. Process improvements donít have to be based on feelings or guesses; experiment, monitor, and repeat until the consistent results are achieved.
Executing and Understanding Sensory Thresholds in Beer
Wednesday, June 7, 9:00–11:00 a.m.
Scott Lafontaine, Oregon State University; Tom Shellhammer, Oregon State University
Sensory threshold measurements are carried out either to test the sensitivity of panelists to a certain compound or to understand the magnitude of impact an individual compound may have on beer flavor. This workshop will guide participants through the steps to carry out sensory threshold measurements using Sensory Analysis-9: Threshold of Added Substances—Ascending Method of Limits Test from the ASBC Methods of Analysis. Participants will learn about considerations in designing and executing the study and work through the statistical analyses of threshold data. We'll compare this approach to others, such as the ASTM E-1432, Standard Practice for Defining and Calculating Individual and Group Sensory Thresholds from Forced-Choice Data Sets of Intermediate Size. Participants will perform threshold measurements on diacetyl and acetaldehyde in beer and will leave the workshop knowing their own personal threshold concentrations for these two compounds.