​​​​​​​​​​​​​Brewing CO2 Series| ASBC 

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Brewers stand united amidst myriad challenges during the COVID-19 pandemic. This three-part webinar series is an in-depth discussion of brewing CO2 and the current shortage affecting the industry.​


  • Part 1 — a 'Supercritical' Ingredient, Utility, and Byproduct

    Brewing CO2 — a 'Supercritical' Ingredient, Utility, and Byproduct

    Broadcast Date: December 3, 2020


    Program Summary


    In this conversational webcast, hear from industry leaders as they discuss their response to the current instability in the United States CO2 supply chain.

    Has the CO2 ​shortage impacted your brewery? Led by industry experts, this session will examine how the CO2 shortage is affecting the different facets of brewing and how your brewery can survive the challenges this poses. Join us for this interactive session as we find answers to the following questions:

    1. Given the impacts of the CO2 shortage, what can be done to support your operations?
    2. How can you assess the safety and quality of your new CO2 source?
    3. How can the conservation of CO2 help mitigate issues for your business?
    4. How the source of CO2 can impact your production?


    About the Presenters



    Gabriel Domínguez

    Gabriel Domínguez
    Pentair

    Gabriel Domínguez is a professional chemical engineer with both a master's degree in business and administration and Blackbelt Six Sigma in manufacturing, a brewing equipment salesman for a profession, a Master Brewers member since 2004, and an active beverages technologist for ISBT.​​


    Ken Grossman

    Ken Grossman
    Sierra Nevada Brewing Co.

    Ken Grossman founded Sierra Nevada Brewing Co. in 1980, with the goal of providing his customers with the kind of beer he likes to drink. He is known throughout the beer industry for his uncompromising approach to quality, financial savviness, and firm belief that a rising tide lifts all boats. Sierra ​Nevada Brewing Co. is a steadfastly family-owned and operated business, run on Grossman’s philosophy of environmental, social, and economic health, and is considered one of the premier craft breweries in the United States.


    Tony McCrimmon

    Tony McCrimmon
    Brewery Safety Consulting

    As an OSHA trainer, Tony McCrimmon has managed lockout programs for many tasks and has gained experience to help identify various lockout hazards. He is a member of the Brewers Association Safety Subcommittee, a GABF and WBC Team member for 25 years, a BJCP Judge, homebrewer, and has visited 100's of breweries throughout the 50 states and Washington, D.C.

    McCrimmon served as the Western North America Regional Manager for a gas monitoring equipment manufacturer and managed the CO2 and hazardous gas monitoring equipment program for the largest U.S. brewing chain. He has guided gas detection and monitoring programs and confined space entry across many industries, including oil and gas and brewing.

    Tony is a member of the BA Safety Subcommittee, MBAA Safety Committee, and the Colorado Brewers Guild. He has provided safety topic training for these organizations at Conferences and meetings, including many Craft Brewer Conferences. He has helped many home brewing friends with their safety programs as they turned professional, and coached many brewers across all 50 states and Washington, D.C. during visits.


    Mike McManus

    Mike McManus
    Industrial Arts Brewing Company

    Mike McManus began his professional brewing career with Brewery Ommegang, where during his ten-year tenure he held numerous production positions including leadership of New Beer development and Innovation.

    As the first employee hired at Industrial Arts Brewing Company, Mike has developed a diverse portfolio of outstanding Hop forward Ales and Drinkable Lagers while leading an ever-expanding production team to sustain the company’s rapid growth. Industrial Arts Brewing Company has focused on state-of-the-art production practices since opening, including reduction of C02 usage by employing Nitrogen generation onsite as well as natural carbonation of the cellared beer.


    Walker Modic

    Walker Modic
    Bell's Brewery, Inc.

    Walker Modic is the Environmental and Social Sustainability Manager at Bell’s Brewery where he oversees environmental engineering, environmental compliance, byproduct utilization, and natural resource utilization. Before joining Bell’s in 2013, he was the head brewer at a small regional brewpub in Cambridge, Massachusetts. Prior to starting a career in beer he worked at the U.S. Environmental Protection Agency’s National Health and Environmental Effects Research Laboratory and received the EPA’s award for Scientific and Technological Achievement for his research on the effects of Atrazine. He holds a MA in Sustainability and Environmental Management from Harvard University and an​ MS in Molecular and Structural Biochemistry from North Carolina State University.



    About the Moderator



    John Mallett

    John Mallett
    Bell's Brewery

    John Mallett has directed a production at Bell’s Brewery in Kalamazoo MI since 2001. John serves on many brewing Technical Committees, the current president of Master Brewers Association, and previously served on Brewer's Association Board of Directors including the Brewers Association, Master Brewers Association of the Americas, the American Malting Barley Association, and the Hop Quality Group. He has lectured and written extensively on beer and brewing over his 30+ years in the industry. In 2002, John was the recipient of the Institute for Brewing Studies Russell Schehrer Award for brewing innovation. He is the author of Malt; A Practical Guide from Field to Brewhouse.


    On-Demand Video





  • Part 2 — ​Safety and Monitoring And Production Best Practices​​​​​​​

    ​​Brewing CO2 — Safety & Monitoring and Production Best Practices

    Broadcast Date: February 23, 202111:00am - 12:30pm Central


    Program Summary


    • CO2 monitoring, what it is, what instruments to use and where, why it is important
    • Briefly reinforce safety message and importance in operations.
    • Quality – Ensuring low beer dissolved oxygen by managing CO2/N2 purity.
      • Practical considerations (i.e. hose handling during bulk tank fill)
      • Max O2 limits to deliver <20 ppb – rules of thumb
    • Balanced CO2 Systems
    • Moving from CO2 bung buckets to professional brewing practices
      • Foam traps
      • Proper Tank Venting
      • HVAC / Corrosiveness of CO2 considerations
    • Tank Purging best practices


    About the Presenters



    Brian Godfrey
    TRC Companies

    Brian Godfrey is a Senior EHS Specialist–Safety Lead for the Central Region for TRC Companies. He focuses on the environment, health, and safety primarily in the food and beverage industry. Brian has worked in the safety arena for almost 20 years.

    He currently serves as the Master Brewers Safety Committee Chair and is a member of the Brewers Association Safety Technical Subcommittee.


    Tony McCrimmon
    Brewery Safety Consulting

    As an OSHA trainer, Tony McCrimmon has managed lockout programs for many tasks and has gained experience to help identify various lockout hazards. He is a member of the Brewers Association Safety Subcommittee, a GABF and WBC Team member for 25 years, a BJCP Judge, homebrewer, and has visited 100's of breweries throughout the 50 states and Washington, D.C.

    McCrimmon served as the Western North America Regional Manager for a gas monitoring equipment manufacturer, and managed the CO2 and hazardous gas monitoring equipment program for the largest U.S. brewing chain. He has guided gas detection and monitoring programs and confined space entry across many industries, including oil and gas and brewing.

    Tony is a member of the BA Safety Subcommittee, MBAA Safety Committee, and the Colorado Brewers Guild. He has provided safety topic training for these organizations at Conferences and meetings, including many Craft Brewer Conferences. He has helped many home brewing friends with their safety programs as they turned professional, and coached many brewers across all 50 states and Washington, D.C. during visits.


    Travis Audet
    Anheuser-Bush

    Travis Audet has been brewing professionally since 1994 and is a proud member of Master Brewers Association. He has worked in brewpubs, craft breweries, brewing research and development, and regional breweries in both Canada and the United States. Currently, Travis is a Zone Technical Expert in Brewing for Anheuser-Busch InBev (AB-I) based in St. Louis, MO. In his current role, he serves breweries in the AB-I North American zone, assisting in process optimization in brewing. Travis has a degree in Natural Resources from the University of Maine and also has earned the Master Brewer Certification from the Institute of Brewing and Distilling. In service to MBAA, Travis has held multiple voluntary roles, including district officer positions, Membership Committee Chair, Board of Governors Representative, and Education Committee Chair.


    Gabriel Domínguez
    Pentair

    Gabriel Domínguez is a professional chemical engineer with both a master's degree in business and administration and Blackbelt Six Sigma in manufacturing, a brewing equipment salesman for a profession, a Master Brewers member since 2004, and an active beverages technologist for ISBT.​


    John Greivell
    Lesman Instruments

    John Greivell has been involved in the environmental health and safety field since 1990, working in the areas of RCRA remediation, emergency response, confined space entry, site-specific safety plan development, and the planning of monitoring strategies for these types of projects.

    Since 1996, John leads the sales team at RAECO-LIC LLC, a company that specializes in industrial hygiene, environmental, pro​cess and safety monitoring, and measuring technologies and systems. Since its merger with Lesman Instruments Company, he has served as vice president of sales. He is an active member of the American Industrial Hygiene Association.

    John has been a guest lecturer at the UW System and has given technical presentations for local and state safety and industrial hygiene groups on a variety of monitoring technologies, applications, and best practices.



    Anthony Stone
    Tampa Bay Brewing Company​
    ​​Anthony Stone began his brewing career at Boundary Bay Brewing Company in his hometown of Bellingham, WA in 2005.  During his 8 years there they grew to be the largest brewpub in the country for several years.  In 2012 he was awarded the Glen Hay Falconer scholarship to the American Brewers Guild Intensive Brewing Science and Engineering course which he completed that same year.  In 2013 he moved to Bend Oregon where he worked as a brewer at Deschutes Brewing.  At Deschutes he was the brewing department lead for cask beer and safety and was one of the brewers who worked on their barrel program.   In 2015 he passed module 1 of the Institute of Brewing and Distilling Diploma in Brewing.  As a member of the Deschutes safety committee, he somehow got onto the MBAA safety committee where he tries to bring a focus on smaller brewing companies that don't have safety professionals.   In 2018 Anthony moved to Florida and he is currently the head brewer at Tampa Bay Brewing Company which operates both a brewpub and a production brewery.  When he isn't at the brewery, he is at home picking up the Legos left on the floor by his two sons. 


    On-Demand Video


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  • Part 3 — Supply Chains and Sensory/Quality
    ​​

    Brewing CO2 — Supply Chains and Sensory/Quality

    Broadcast Date: March 2, 2021 |11:00am - 12:30pm Central


    Program Summary


    1. Understand the Sources of Industrial CO2 Production
      1. Production Process
      2. % of total US Liquid CO2 represented by each
      3. General regions of concentration by production processes
      4. Number of operative facilities
      5. Number of operative facilities capturing CO2
    2. Understand the forces that can affect the reliability of your CO2
      1. Industries that consume large amounts of CO2
      2. Contracted Vendor
        1. The Big 5
        2. Regional variety of production sources under contract w/ Vendor
        3. Regional quantity of contracted CO2
    3. Understand the supply chain factors that affect the quality
      1. Production method
      2. Receiving CO2
      3. Storing/Vaporizing CO2
    4. Considerations when signing a New CO2 contract
    5. Future Considerations
    6. Important to make sure CO2 entering the brewery is free of contaminants that might have an effect on beer quality
    7. Overview for establishing sensory checks to monitor CO2 quality
    8. Practical considerations and safety concerns


    ​​

    About the Presenters


    Walker Modic

    Walker Modic
    Bell's Brewery, Inc.

    Walker Modic is the Environmental and Social Sustainability Manager at Bell’s Brewery where he oversees environmental engineering, environmental compliance, byproduct utilization, and natural resource utilization. Before joining Bell’s in 2013, he was the head brewer at a small regional brewpub in Cambridge, Massachusetts. Prior to starting a career in beer he worked at the U.S. Environmental Protection Agency’s National Health and Environmental Effects Research Laboratory and received the EPA’s award for Scientific and Technological Achievement for his research on the effects of Atrazine. He holds a MA in Sustainability and Environmental Management from Harvard University and an​ MS in Molecular and Structural Biochemistry from North Carolina State University.​


    John Mallet

    John Mallet
    Bell's Brewery

    John Mallet has directed a production at Bell’s Brewery in Kalamazoo MI since 2001. John serves on many brewing Technical Committees, the current president of Master Brewers Association, and previously served on Brewer's Association Board of Directors including the Brewer​s Association, Master Brewers Association of the Americas, the American Malting Barley Association, and the Hop Quality Group. He has lectured and written extensively on beer and brewing over his 30+ years in the industry. In 2002, John was the recipient of the Institute for Brewing Studies Russell Schehrer Award for brewing innovation. He is the author of Malt; A Practical Guide from Field to Brewhouse.​


    ​Jacob Fuentes

    ​Jacob Fuentes
    New Belgium Brewing

    ​Jacob Fuentes is a Sensory Technician at New Belgium Brewing with over seven years of brewing experience. He received a B.A in Biology and Environmental Science from Coe College. Jacob currently manages New Belgium’s daily panel, tracks panelist validation, and helps with research and development. He was involved/participated in last year’s hop selection, fueling​ his growing passion for raw ingredients.​


    ​Becca Ransohoff

    ​Becca Ransohoff
    Mad(Tree)

    ​Becca Ransohoff started her career following a passion for chemistry. After spending four years at Earlham College, Becca returned to Cincinnati with her bachelor’s degree in chemistry and geology to work for the University of Cincinnati researching biogeochemistry (it's a real thing). After a year in the lab, she decided to return to school and received a Masters degree in organometallic chemistry at UC, all the while developing her skills as a beer drinker and homebrewer. Becca left academia to pursue a career in the brewing industry and found her calling as a Mad(Tree) scientist in 2016.​


    Andrew Reyes

    Andrew Reyes
    Sierra Nevada Brewing Company

    Andrew Reyes is the sensory supervisor for the Sierra Nevada Brewing Company. He received his B.S. in Biochemistry from CSU Chico and currently manages the sensory programs at the brewery in Chico, CA, and Mills River, NC. His group is involved in supporting quality assurance, research & development and innovation, and new product efforts at both sites.​


    Lauren Torres

    Lauren Torres
    Bell’s Brewery

    Lauren Torres began her career in the brewing industry shortly after graduating from Kalamazoo College with a BA in chemistry. Lauren currently has the pleasure of leading a fantastic team of individuals while serving in the role of Lab Manager at Bell’s Brewery. Lauren has gained experience in the chemistry, microbiology, and sensory areas of the brewing laboratory. She has been a crucial player in building quality and laboratory programs at Bell’s. Outside of the brewery, Lauren has assisted in teaching with the Siebel Institute of Technology’s Quality Course and has presented at the local and national level at the ASBC, ASQ, CBC, and MBAA conferences. Additionally, Lauren has been fortunate to enough participate as a judge in various professional beer competitions locally and internationally. Finally, Lauren was the recipient of the North American Brewers Association scholarship in 2017.​​



    ​​On-Demand Video​



    ​​
  • Part 4 — Conservation and New Technologies​​​

    Brewing CO2 — Conservation and New Technologies

    Broadcast Date: March 9, 202111:00am - 12:30pm Central


    ​About the Presenters


    Bob Wilson

    Bob Wilson
    AirCapture, LLC.

    Bob Wilson is a Co-Founder & Head of Sales and Strategy. Bob has spent the last 10 years commercializing cutting-edge technologies such as early IoT energy efficiency software, solid oxide fuel cells, direct air capture (DAC) units, and CO2 storage. Having worked for nearly 20 years in the energy, environment, and climate spaces he has come to realize that the only way to avoid the most catastrophic effects of climate change is by sucking CO2 out of the air, and DAC is the most promising technology capable of doing that. AirCapture, a leader in the direct air capture industry, based in Oakland, California --- Puts atmospheric CO2 to work. Our onsite, modular, DAC units harvest CO2 from the air, or fermentation tanks, then make it available on-demand, for use in breweries, greenhouses, and food processing. ​


    Thorstein Holt

    Thorstein Holt
    Holtec Gas Systems, LLC

    Thorstein Holt is originally from Norway and earned his Master’s degree in 1984 from the Norwegian Institute of Technology in Trondheim with the thesis “Separation of Gases in Membrane Systems”. He did his military service as a diver in the Royal Norwegian Navy. His first job was as a process engineer with Permea/Monsanto in Norway during which time he commissioned many nitrogen generators located on offshore platforms. He was relocated to the US in 1989 before Per​mea was sold to Air Products in 1991. Thorstein stayed with Air Products until 1996 when he was hired to work in a new venture in cooperation with Carbotech, Germany. Thorstein acted as Technical Manager for CarboTech in the US and was responsible for designing both Pressur​e-Swing Adsorption and Membrane type nitrogen generators Thorstein founded Holtec in 1999. By focusing on research and development, Holtec has developed the most efficient and economical nitrogen generators on the market with the result being products that consistently win customer praise for both performance and reliability.


    ​​​Jason Perkins

    ​Jason Perkins
    Allagash Brewing

    ​Jason Perkins is the Brewmaster at Allagash Brewing, where he has worked for 21+ years. Prior to that, he worked at Gritty Mcduff's in Freeport Maine, and Kettle House Brewing in Missoula MT. He is currently a member of the Brewers Association board of directors, as well as the chair of the BA technical committee.


    ​Charlie Berger

    ​Charlie Berger
    Denver Beer Company

    ​Charlie Berger is the co-founder of Denver Beer Company, a craft brewery located in the heart of Denver, Colorado. Founded in 2011, Denver Beer Co serves seasonal ales, lagers, and barrel-aged beers in taprooms and open-air beer gardens in the heart of Denver. Denver Beer Co.’s menus rotate on a weekly basis and typically include unique twists on traditional beer recipes. Denver Beer Co. has four locations including its flagship Platte Street brewery and taproom in the heart of Denver, taprooms in Arvada and on S. Downing St, as well as a large-scale production facility in Denver. Charlie oversees and manages financial strategy, business development, and brewing operations for Denver Beer Co. Since 2019, Charlie has implemented and overseen a CO2 recovery project at the production brewery that has successfully proven a model for small-scale CO2 capture in craft breweries.

    Charlie Berger was born and raised in Denver and is a fifth-generation Coloradoan. Charlie holds a Bachelor of Arts from Colgate University in Economics and Geography and an International Diploma in Brewing Technology from the Siebel Institute of Technology and the Doemans Brewing Academy in Munich, Germany.


    Dion Quinn

    Dion Quinn
    Foth Production Solutions

    Dion Quinn has 31 years of utility and brewing experience with the last 25 years working in the food, brewing, and consumer products industries, including assignments in the US, China, and United Kingdom. Extensive utility experience is complemented by in-depth brewing process knowledge as well as process operations experience. He has performed tasks as the Subject Matter Expert (SME) for carbon dioxide, nitrogen, water, and compressed air systems and has extensive experience i​n ammonia refrigeration, steam, boiler water treatment, heat recovery, industrial HVAC, and vacuu​m systems. While serving as CO2 SME, he developed the concept of using site-generated nitrogen mixed with CO2 for use in packaging to off-set purchased CO2. Dion Quinn has worked for the last 10 years for Foth Production Solutions.​


    ​Scott Jennings

    ​Scott Jennings
    Sierra Nevada Brewing Company​

    ​Scott Jennings is the Innovation Brewmaster at Sierra Nevada Brewing Company. After earning his Diploma Brewmaster degree at VLB-Berlin, Germany, he started in 2001 at Sierra Nevada Brewing Company in Chico, California as a shift Brewer. From 2005-2012 he was Head Brewer of Research and Development. In 2013 he was transferred to North Carolina to help design and build Sierra’s new brewery in Mills River, where he helped complete and commission the new brewery and then served as Brewmaster until 2020. Recently he has returned to his roots and is once again focused on brewing research and innovation.


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This web event is a collaborative effort by three major brewing organizations including the Master Brewers Association of the Americas​, ​American Society of Brewing Chemists, and Brewers Association. A more in-depth seminar covering specific CO2 related issues will be offered as a companion event in early 2021.​​




Questions? Contact Bryan Mowry at ASBC