The Latest Brewing Science and Technology

Program Highlights

Supplier Sessions

This time has been set aside for the companies listed below to present the latest products and services, perform hands-on demonstrations, or have in-depth conversations with attendees interested in their products. Full descriptions will be posted on the WBC website and in the Program Book.

ABM Equipment Company
Anton Paar USA
Lallemand, Inc.
NovaTech
Plastic Kegs America
Steinfurth, Inc.
Verde Environmental Services, LLC
Vorne Industries

Global Conversations

The Global Conversation discussion sessions will foster interaction through non-lecture based programming. Each Global Conversation discussion will focus on specific future-looking topics: Raw Materials of the Future, Packaging of the Future, Water/Energy of the Future, and Innovation for the Future.

Poster Audio Companion Podcasts

Attendees will have the opportunity to preview the WBC 2012 posters via an audio companion podcast. These 2–3 minute recordings will be available to meeting attendees in the WBC 2012 mobile meeting app 2 weeks before the meeting.

E–Proceedings

New this year the WBC 2012 proceedings will be an easy-to-use online resource containing nearly all of the posters and oral presentations from World Brewing Congress 2012. Posters can be magnified to focus on specific text, figures, images, tables, and graphs. Oral presentations will include the author’s full slide show complete with graphics. Citable abstracts of all presentations will be included.

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Keynote Presentations

Tim Boyle

President and Chief Executive Officer, Columbia Sportswear Company

Tim Boyle has served as president and chief executive officer of Columbia Sportswear Company since 1989 and oversees operations of the active outdoor company from its Portland, Oregon, headquarters.

Tim’s career with Columbia Sportswear began in 1971 when, during his senior year at The University of Oregon, his father who had been running the company since 1964 died suddenly of a heart attack. In order to continue the aggressive expansion that had increased the company’s sales that year to $1 million, Gert Boyle, Tim’s mother, quickly enlisted Tim’s help. After struggling for two years to regain momentum, the company began to grow. By March 1998, when the company went public, sales had grown to $427 million and surpassed $1 billion in 2004.

An alumnus of the University of Oregon, Tim serves on the Boards of Directors of Northwest Natural Gas Company and Craft Brewers Alliance, Inc.

Jack Uldrich

Global Futurist

Jack Uldrich is a renowned global futurist, independent scholar, sought-after business speaker, and best-selling author. His books include the best-selling and award-winning Into the Unknown: Leadership Lessons from Lewis & Clark’s Daring Westward Expedition and Jump the Curve: 50 Essential Strategies to Help Your Company Stay Ahead of Emerging Technologies. His most recent works include Higher Unlearning: 39 Post-Requisite Lessons for Achieving a Successful Future and Unlearning 101: 101 Lessons in Thinking Inside-Out the Box.

Jack’s other written works have appeared in The Wall Street Journal, BusinessWeek, The Futurist, Future Quarterly Research, and hundreds of other newspapers and publications. In addition to speaking on future trends, change management, and leadership, Jack is a leading expert on how businesses adapt. He is noted for his ability to deliver provocative, new perspectives on competitive advantage, organizational change, and transformational leadership.

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Workshops and Invited Symposia

Confabulation into the Realm of Saccharomyces: Theoretical and Practical

Some say “beer is magic in a glass.” As brewers and scientists, we venture to qualify and quantify parameters that create this magic. Be it lager, ale, Belgian specialty beer, or wine, it is the yeast that makes the difference. Join our international panel of experts as we confabulate theoretically and practically through the realm of Saccharomyces.

Hops for the Future

Hops are the spice of beer, and defining future spice is an opportunity for brewers. As the brewing landscape changes, so does the climate for hop acreage and variety. We have created a workshop that brings together hop research and the USDA/Washington State University breeding programs of the Northwest United States, interwoven with regulatory and analytical perspectives of the European hop industry. Defining the future of hops is shared from field to glass. At the end of the workshop we will experience the taste of single-variety hop beers: past, present, and future.

Inline Instrumentation Critical Process Control Points (CPCP)

Those working in brewery maintenance, quality assurance, or brewery process design in any size brewery will gain a general understanding of the traditional locations of inline instrumentation and analyzers in the brewing process. When considering inline instrumentation selection and location, each location has its own challenges, from environmental and process influences and hydraulic conditions to the need for sanitation. (Additionally, the inline measurement has to be periodically validated and the accuracy of the measurement checked.) Other factors include reoccurring costs and skill set required to operate and maintain the instrument, the needed standard reference device, and consideration of the total cost of ownership (TCO). The tradeoffs to having inline measurements versus using a portable meter or offline options are important considerations when implementing any solution.

Malting Barley for Today’s Brewers — A Brave New World

A panel of industry experts will present various barley-related issues that both challenge and create opportunities for the malting and brewing industries now and in the near future:

  • Sustainability — how maltsters and brewers can drive increased sustainability in the barley supply chain, from varietal development that focuses on ecological efficiencies to efficiencies in logistics, from grower to/through malthouse and brewery.
  • Marketing — how recent changes will dramatically change the way barley is marketed in North America.
  • New Technologies — options for gluten-free beer with malting barley.
  • New North American Varieties — new varietals including winter barley.

The Trilogy of Barrel Aging

As brewers we often think of beer containing four main ingredients: malted barley, hops, water, and yeast. However, as brewers who use barrels, the barrel becomes a dynamic fifth element in our beer. The more we can appreciate and understand our barrel partner, the better our beer will be. Our expert panelists will dig deep into the three leading components of aging beer in oak:

  • The complexity of flavors the wood contributes.
  • The impact of material previously housed in the barrel.
  • The microflora offerings — present or absent.

BCOJ Invited Symposium: Technology for the Future

Organized by Brewery Convention of Japan
Hiroyuki Yoshimoto, Kirin Brewery Company, Ltd.; Tomoo Ogata, Asahi Breweries, Ltd.; Takako Inui, Suntory Liquors Ltd.; Masahide Sato, Sapporo Breweries Ltd.

This symposium will address the newest breakthrough technologies for the future. Topics will include the comprehensive diagnosis system for evaluation of yeast brewing performance, research on yeast brewing performance by genome engineering technology, regulation of complex hop aroma compounds through the brewing process by a food metabolomics approach, and studies on the effects of insufficient nutrition on off-flavors and its application to no- and less-malt beer production.

EBC Invited Symposium: Resources for the Future

Organized by European Brewery Convention
John Brauer, European Brewery Convention; Carsten Zufall, Cerveceria Polar CA; Martin Biendl, Hopsteiner HHV GmbH

This symposium will give an update on EBC, the EBC Science Group, and the Brewers of Europe and the technical resources they provide. Technical topics include strategies to decrease LOX activity in pilsner malts to improve beer flavor stability and the influence of different hop products on key aroma and bitter taste molecules during beer aging.

IBD Invited Symposium: Workforce of the Future

Organized by Institute of Brewing & Distilling
Charlie Bamforth, University of California, Davis; Graham Stewart, GGStewart Associates; Katherine Smart, University of Nottingham

This symposium will address the upcoming challenges of training and educating the workforce of the future in the brewing industry. What will they need to know? How do they learn? How will they be trained? What skill sets will be important? This is guaranteed to be a lively discussion, so come and share your insights.

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Networking

Welcome Reception

Saturday, July 28, 7:00 – 10:00 p.m.
Portland is known for its unique food cart culture, and you can experience this first-hand at the WBC 2012 Welcome Reception. This event is included in registration fees for regular attendees, exhibitors, students, and speaker/poster presenters. Guests must purchase a ticket to attend this event. Extra tickets may be purchased for $85.

The Global Gathering

Tuesday, July 31, 7:00 – 10:00 p.m.
This WBC 2012 event will celebrate the future on a global scale! The World Trade Center plaza will be the setting for this event. Guests, students, single-day registrants, and exhibitors must purchase a ticket to attend this event. Tickets may be purchased for $79.

 

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