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Recap of the 2010 MBAA Convention |
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 The 2010 MBAA Convention was held in beautiful Providence, RI, at the Rhode Island Convention Center. This was also the first Brewing Summit - a back-to-back meeting with ASBC that included one day of joint programming. Attendees at the MBAA Convention enjoyed a two and a half day program that included 37 oral presentations and 10 workshops. Additionally 27 posters displayed excellent current research on the brewing industry's latest trends.
Read more...
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Brewing and Malting Science Course - Scholarship Deadline August 1 |
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The
MBAA
Brewing and Malting Science Course taking place October 31-November 11 is already filling up! Are you planning to attend? Submit your registration early to guarantee your seat. Over the two-week course, industry experts will take you through the technical side of the brewing and malting process. MBAA members are eligible to apply for the Hipp Scholarship to cover the cost of tuition. Applications must be received by August 1 to be eligible.
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New
Technical Quarterly Paper Published |
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"Maximizing Hop Aroma and Flavor Through Process Variables," by Van Havig,
has been published in the MBAA
Technical Quarterly.
Abstract
Craft brewers face the challenge of creating beers with high levels of bitterness and hop flavor and aroma from an extremely limited supply of aroma hops. This paper presents the findings of an experiment conducted by 35 breweries in the Rock Bottom Breweries group in which beers with identical recipes (the same gross malt and hop bill) were brewed, with the only variation in process being the time and manner of the finishing hop additions. Breweries were assigned one of four final hop procedures: 1) 1 lb of hops per bbl for 50 min of postboil kettle residence; 2) 1 lb of hops per bbl for 80 min of postboil kettle residence; 3) 0.5 lb of hops per bbl for 80 min of postboil kettle residence and 0.5 lb of hops per bbl as dry hops; or 4) 1 lb of hops per bbl as dry hops only, with no final kettle addition. In addition, the sulfate level in the brewing water of each beer was noted. The beers were then assessed by a sensory evaluation panel. We were able to show that process variables in terms of time and manner of hop addition had statistically significant effects on the perception of bitterness, hop aroma, hop flavor, citrus character, fruit character, grassy character, and malt. We also found a statistically significant negative correlation between the intensity of hop flavor and level of sulfate in the brewing water.
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Access to GEI Articles Now
Open |
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The MBAA Global Emerging Issues (GEI) Committee decided during its meeting at Brewing Summit 2010 to make GEI articles open access. This is in addition to the abstracts that were previously available. Come and
visit the site regularly, as we have very exciting topics on brewing coming up.
Thanks,
Fred Scheer
GEI Committee Chair
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District Texas Announces Summer Conference |
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MBAA District Texas welcomes its members and guests to the 2010 Summer Conference, July 30 - August 1, at the Inn of the Hills Resort in Kerrville, TX. The conference will include networking and social activities, a business meeting, and technical sessions. For details on the District Texas Summer Conference, please visit the
District website.
Michele M. Amsterdam
District President
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