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Display Title Program
Page Content This course will combine educational lecture and laboratory work to give attendees the tools to demystify the quality process. The course will take place at The Hotel Roanoke & Conference Center. Space is limited due to the special nature of this hands-on course.
Included with tuition:
- Lectures, group discussions, and hand-on exercises
- Light breakfast, lunch, snacks, and some dinners
- Tours and tastings at local breweries
- Transportation to offsite tours
*Preliminary Program Subject to Change
Monday – August 5
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8:30 am |
Registration, Breakfast |
| 9:00 am |
Introduction and Welcome
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Meet & greet for participants and instructors followed by an introduction & expectation discussion.
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- Speakers:
- Rob Christiansen, New Belgium Brewing Company
- Brian Wiersema, Virginia Tech
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| 10:00 am |
Microbiology Day 1 Yeast and More Yeast! |
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- Speakers:
- Katie Fromuth, Colorado State University
- Guy Stewart, New Belgium Brewing Company
- Topics Included:
- Physiology and Metabolism of Saccharomyces Cerevisiae
- Cell Counting Basics
- Yeast Health (viability and vitality)
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| 12:00 pm |
Lunch Provided |
| 1:00 pm |
Microbiology Day 1 Continued |
| 4:00 pm |
Day 1 Wrap Up |
| 5:00 pm |
Tour and Tasting at Big Lick Brewing Company plus Dinner |
Tuesday – August 6
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| 7:30 am |
Breakfast |
| 8:00 am |
Microbiology Day 2 Propagation and Pitching, Contamination
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- Speakers:
- Katie Fromuth, Colorado State University
- Guy Stewart, New Belgium Brewing Company
- Topics Included:
- Analysis of Yeast Stats and what it Means in Your Brewery
- Yeast Pitching Basics
- Propagation
- Cone to Cone Pitching
- How and When to Harvest Yeast
- 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
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| 12:00 pm |
Lunch Provided |
| 1:00 pm |
Microbiology Day 2 Propagation and Pitching, Contamination continued |
| 4:00 pm |
Day 2 Wrap Up |
| 5:00 pm |
Tour and Tasting at Parkway Brewing Company plus Dinner |
Wednesday – August 7
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| 8:00 am |
Sensory Program Development |
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- Speaker:
- Lindsay Barr, DraughtLab, LLC
- Topics Included:
- Introduction to Sensory Analysis
- Overview of Flavor and Sensory Evaluation
- Overview of Sensory Principles
- Sensory Program Parameters
- Building a Sensory Program
- Panelist Selection
- Sensory Laboratory Space
- Panelist Training
- Introduction to Attribute Training
- Activity – Flavor Training
- Sensory Evaluation in Quality Control
- Maintenance of Product Quality
- Measuring Quality
- Sensory Evaluation Throughout the Process
- Sampling Plans
- Documentations and Reaction Plans
- Statistical Quality Control
- Sensory Methods
- Discrimination Testing
- Threshold Testing
- Shelf Life Analysis
- 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
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| 12:00 pm |
Lunch Provided |
| 1:00 pm |
Sensory Program Development continued |
| 3:30 pm |
Day 3 Wrap Up |
| 4:00 pm |
Open night to explore Roanoke |
Thursday – August 8
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| 8:00 am |
Brewing Chemistry Methods |
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- Speakers:
- Jeff Irby, New Belgium Brewing Company
- Kim Bacigalupa, Sierra Nevada Brewing
- Topics Included:
- Safety
- Good Laboratory Techniques
- MOA Overview and Standards Calculation
- Sampling, Degassing, and Sampling Stability
- Specific Gravity and Calculated Values
- Exercise: Pipetting and Building a Calibration Curve
- pH and Titratable Acidity
- Spectrophotometer – Wort and Beer Methods
- Tristimulus
- Alcohol
- SO2
- Gluten
- Physical Stability and Turbidity
- Gas Chromatography
- Liquid Chromatography
- VDKs
- IAAs versus IBUs
- DMS
- Fermentation Volatiles
- Exercise – Chromatography Lab Visit
- Foam
- Metals
- Beer Flavor and Fishbones
- Flavor Stability
- Method Validation, Control Samples, and Proficiency Schemes
- Lab Design, Maintenance, and Outsourcing
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| 12:00 pm |
Lunch Provided |
| 1:00 pm |
Brewing Chemistry Methods continued |
| 3:30 pm |
Day 4 Wrap Up |
| 4:30 pm |
Bus departs for tour and dinner at Ballast Point Brewing Company |
| 9:30 pm |
Bus returns to The Hotel Roanoke & Conference Center |
Friday – August 9
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| 7:30 am |
Breakfast |
| 8:00 am |
Raw Materials |
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- Speaker:
- Patricia Aron, Rahr Malting Co.
- Topics Included:
- Hop Quality – Basics for Craft Brewers
- Malt COA Interpretation – Breaking down the Numbers
- Activity – Troubleshooting Potential Contaminants
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| 11:30 am |
Lunch provided |
| 12:15 pm |
Packaging Quality: Why Paperboard Matters |
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- Speaker:
- Brooke Gushen, New Belgium Brewing Company
- Topics Included:
- Packaging Supplier Quality
- Setting Expectations with Suppliers
- Regular Visits
- Quality Expectations
- Using Data to Hold Suppliers Accountable
- Building Partnership to Maximize Supplier Relationships
- In-process Quality
- Critical Parameters to Monitor for Package Ops
- Total Package Oxygen
- Fill Volume
- Can Seams
- Voice of the Customer
- Using Feedback to Improve Quality of Product
- Activity – Group problem solving exercises based on customer complaints
- Review and Discussion of problem solving case studies, “Real” Results
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| 4:30 pm |
Day 5 Wrap Up |
| 5:30 pm |
Tasting at Deschutes Brewery Tasting Room (optional) |
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