Ontario District MBAC
One Day Technical Conference
January 28, 2005
SPEAKERS

Program

Technical Schedule

Report

Photo Album

Brewing Profitability Workshop (pdf)

Whiskies of the World; Insights into whisky-making and whisky tasting:
Steve Wright

Four great whisky styles; Canadian, Scotch, Irish and American, were compared and evaluated with a look at how historical events and local laws shaped the methods used in the crafting of these distinctive whisky styles. A formal whisky tasting was conducted to highlight the taste differences that have resulted from the unique methods used in the crafting of these great whiskies.

NIR applications in the Distilling Industry:
Don Livermore

The theory of NIR technology was discussed along with the types of instrumentation and a demonstration on the types of applications for the distilling industry such as incoming ingredient analysis, fermentation analysis, co-product analysis, and finished product analysis. Advantages and disadvantages of NIR with respect to future applications in the brewing and distilling industry was also discussed

"Improvements made in Keg washing and filling techniques":
Andy Brewer

Since Single valve kegs were introduced into the North American market in the 70's and 80's advances have been made in the techniques used to wash and fill kegs. These advances, when and where they should be used along with the newer equipment used to wash and fill kegs was discussed.

The lessons learned from the introduction of the single valve keg into the market in North America, with longer turn around of kegs out to trade, shared keg floats, were also addressed along with how these problems have been solved with different washing techniques including different ways of introducing the wash into the keg and different chemicals used.

Also discussed was the changes made in filling kegs to reduce beer loss and how to cope with Nitrogenised Beers. These above mentioned changes have changed the design of equipment used from small lines designed for Micro-Breweries to major lines of 1000 kegs per hour.

The future of kegging with Transponders fitted to kegs to help decide how to wash a returning keg was also discussed.

Packaging Material Properties that Effect Beer Flavor Stability:
George Crochiere

When thinking of flavour stability of packaged beer the first thing that comes to mind is the staling or oxidation and carbonation loss as these issues are always a concern in bottled beer. Occasional problems such as contamination by packaging or environmental materials can also raise a concern. These issues were discussed as well as the root of the problem (both flavour and analytical methods), some of the sources of the problems, and what measures are available to minimize the occurrence.

Viability and Vitality:  How do the values help you solve Fermentation Problems?:
Dr. Chris White

Many fermentation troubles are associated with low yeast viability and vitality.  Ways to diagnose fermentation problems associated with viability and vitality were discussed, and ways to improve yeast health were also covered. 

Package Quality/Pasteurizer Conditions:
Tom Soukup

Breweries have experienced quality issues related to package appearance with a variety of aluminum cans and 12 ounce bottles.

The efficiency of water conservation programs, changes in can coatings, standardization of pasteurizer treatments, and compliance with stringent environmental standards are but a few of the issues that have increased the potential for can spotting and staining, for crown rusting on bottles and for increased organic deposits in pasteurizers.

This speech discussed the systematic approach used to diagnose a problem, and the causative agents, as well as the corrective actions.

Energy Reduction in Canadian breweries:  Barry Elliot and Paul Swindall

This presentation was the first in a series on Utilities reduction in the Canadian brewing industry. This presentation focused on the current and planned energy reduction activities (fuel and electricity) at Labatt and Molson breweries.

KeyNote Address - Beer Naturally:
Dr. Harry White

Dr Harry White is the head of QA at Coors Brewing Limited in the United Kingdom. He has been in the brewing industry for 30 years and with Bass/CBL for most of that.

Beer Reverence and Beer Naturally are campaigns receiving broad industry support for the promotion of a healthy and positive appreciation of beer. This was a positive step forward for attendees to join in appreciating such efforts in support of the overall brewing industry.