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President's Message |
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 I would like to announce that based on the feedback from members and our new fiscal reality,
The MBAA Communicator will be changing to a bi-weekly format in 2010. Please send your announcements to
MBAA headquarters as you have done in the past. The new year will bring new and exciting events to MBAA. We look forward to the launch of our new membership drive, a back-to-back meeting with ASBC in June as part of Brewing Summit 2010, and
working on joint agreements with other brewing associations. The Executive Committee thanks all those who contribute to the success of our Association.
I would like to wish everyone a happy holiday season!
—Jim Diamantis
MBAA President
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Attend the Brewery Packaging Technology Course for Free – Apply by January 15, 2010 |
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March 7–18, 2010 * University of Wisconsin * Madison, WI
MBAA members are eligible to
apply for the William A. Hipp Scholarship. If selected, your tuition to the MBAA Brewery Packaging Technology Course will be waived! Applications must be received by January 15, 2010. This course will strengthen your technical knowledge of brewery packaging operations. More than 35 topics are covered in-depth, allowing you to explore all phases of the packaging process. Space is limited –
register today!
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Call for Papers Deadline January 22, 2010 |
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The Call for Papers for the 2010 MBAA Convention in Providence, RI, has opened! The convention will run June 18–20. Abstracts are now being accepted for oral and poster presentations on subjects from brewhouse engineering to brewery microbiology, packaging, and everything in between. Presentations must be received by January 22, 2010, to be considered.
Review the submission instructions and submit your abstract today!
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New
Technical Quarterly Papers Published |
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 The following papers have been published in the MBAA
Technical Quarterly.
"Flavor Stability of Alternative Malt-based Beverages," by Moritz Krahl, Martin Zarnkow, Felicitas Stürmer, and Thomas Becker
Abstract
In recent years the market share for alternative malt-based beverages has grown as consumers look for alternative, new, and refreshing products. To date, however, no information has been gathered about the flavor stability of such beverages. In this work, stale flavor compounds in commercial and pilot-scale malt-based beverages were analyzed and compared with appropriate sensory results. The study showed that the aging of flavored malt-based beverages can be described by changes in the contents of 3-methylbutanal, 2-furfural, benzaldehyde, phenylacetaldehyde, hexadienal, heptanal, methional, and
b-damascenone, with an index increase from 4.097 µmol/L in fresh samples to 4.899 µmol/L in aged samples. The aging indicator value determined for novel malt-based beverages was confirmed in pilot-scale lactic acid-fermented beverages. In unfermented malt beers, the aging process can be described by the sum of the Strecker aldehydes 2- and 3-methylbutanal and phenylacetaldehyde and the thermal indicator methylfurfural. During simulated aging, an increase of 181 nmol/L was observed.
"Crosspure Polymer—The Future of Diatomaceous Earth-free Filtration," by John Foley, Andrew Fratianni, Helmut Meffert, Gero Spika, and Uwe Schnell
Abstract
BASF, in cooperation with breweries in Europe, has succeeded in demonstrating that Crosspure polymer is an effective technical and economic alternative to diatomaceous earth (DE) filtration and colloidal stabilization. The innovative product works in a manner similar to diatomaceous earth filtration (precoat filtration) combined with stabilization by polyvinylpolypyrrolidone (PVPP). The product is designed to be regenerated repeatedly so that a brewery can eliminate much of its inventory of filtration and stabilization aids. For these trials, various commercial lager beers were filtered and stabilized using Crosspure filter aid on an 8.2- or 45-m2 candle filter. Beer filtered with Crosspure achieved the target specifications for clarity, stability, and organoleptic qualities, and these analytical targets were maintained after several regenerations. Degrees Plato, alcohol, color, and turbidity were equal for beers filtered with either Crosspure or DE plus PVPP. For Crosspure, differential pressure during filtration remained within acceptable limits and was unchanged after several regenerations. The forcing test indicated that Crosspure-treated beers would have longer shelf-life stability when measured based on haze formation. When compared with DE plus single-use PVPP, operating costs for filter systems using Crosspure were up to 80% lower.
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Editor's Note |
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Due to the upcoming holiday season, The MBAA Communicator will not be distributed on December 24 or 31. Look for the next issue of all your beer-related industry and District news on January 7.
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