The Latest Brewing Science and Technology

Pre-congress Courses

Beer Canning and Double Seaming Technology

Organized by MBAA
Advance (by June 19, 2012): $169
Standard (after June 19, 2012): $189

Beer packaging has included metal cans since the early 1930s. Cans have steadily increased their presence in the beer market and are now the most common form of packaged beer in the United States of America. Craft brewers are discovering some of the benefits of canned beer: low oxygen pick up, complete protection from UV light, simpler line layouts, and savings on shipping costs due to reduced package weight. This course teaches you everything about beer canning from can and endmanufacture through line layouts, can handling, common defects, filling, double seaming on both large and small equipment, common QA checks for maintaining can integrity, and product quality.

David Schuerman, Ball Can Company
Randy llman, KHS
Ashley Martin, Widmer Bros. Brewing Company
Darryl Hoffinger, Widmer Bros. Brewing Company
James Gordon, Cask Brewing Systems

Beer Steward Seminar: Understanding Beer

Organized by MBAA
Advance (by June 19, 2012) $295
Standard (after June 19, 2012) $325

The MBAA Beer Steward Program is aimed at educating beer professionals about beer after it leaves the brewery and enters the wholesale and retail markets. The program entails attendance at the seminar, study of the Beer Steward Handbook, and successful completion of the program’s online examination. The seminar is an all-day flavor- and sensory-intensive class that will walk you through understanding basic sensory systems, a sensory tour of the brewing process, learning how presentation lets customers sense with their eyes, and exploring beer’s four major flavor-driven groups to which all styles (lager or ale) belong. The seminar culminates with a final flavor-intensive section on pairing beer with foods. The seminar is limited to 50 spaces.

Rick Seemueller
Bill White

Design of Experiments/Response Surface Modeling

Organized by ASBC
Advance (by June 19, 2012) $149
Standard (after June 19, 2012) $169

It is widely recognized that most real systems (such as unit operations, analytical methods, or product composition to property relationships) are affected by multiple factors. One variable at a time experimentation does not work well with this situation, as it ignores large regions of possible interest and is not mathematically capable of detecting interactions between factors (such as enhancement or suppression). Combinatorial experiment designs enable efficient collection of the data most useful for gaining an understanding of system behavior and optimization. Constructing a mathematical model that describes system behavior is done with response surface methodology (RSM). Modeling is typically performed with a multivariate regression procedure such as multiple linear regression or (preferably) partial least squares regression. Evaluating model validity and quality will be described and examples will be presented.

Karl Siebert, Cornell University

Sensory Application and Quality Control

Organized by ASBC
Advance (by June 19, 2012) $189
Standard (after June 19, 2012) $209

Maintaining beer quality and consistency can strongly benefit from a sensory evaluation program in your brewery. This workshop will give you the fundamental tools needed to build your own testing program customized to your brewery needs. We will address testing methods for both production consistency and shelf-life stability, including industry examples. Hands-on exercises and interactive tastings will support the presented methods. We will finish the day with a panel of experts (the staff of instructors). This will allow you to ask questions of a team of individuals who currently work in the brewing industry. The course is limited to 50 spaces.

Annette Fritsch, Boston Beer Company
Teri Horner, MillerCoors
Amanda Benson, Deschutes Brewery
Lauren Woods Salazar, New Belgium
Cathy Haddock, Sierra Nevada
Gwen Conley, Port Brewing Company and The Lost Abbey

Setting Up a Brewery Quality Assurance Program

Organized by MBAA
Advance (by June 19, 2012) $169
Standard (after June 19, 2012) $189

Brewers of all sizes strive to bring to market beers of consistently high quality. This course is designed to help brewers understand the facets of monitoring process quality from brewing microbiology to fundamental lab checks. The experienced instructors will show you how to set up product specifications, sampling plans, requirements for a basic laboratory, micro-checks, and a sensory program with a demonstration of sensory training. The course packs everything you need to know about setting up a quality assurance program. The course is limited to 50 spaces.

Lynn Kruger, Siebel Institute of Technology
Jonathan Dicks, The Wolf Group
Mona Wolf, The Wolf Group
Jaime Schier, Harpoon Brewing Company
Jeff Edgerton, BridgePort Brewing Company


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