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District Ontario
One-Day Technical Conference
January 25 & 26, 2007
PROGRAM
December 15th is the last day to get the "Early Bird" rate at the Weston Bristol Place. Book now and save $30.00 plus taxes on your hotel room.
The Weston Bristol Place
single or double room $164.00 + appl. taxes
ph: 416-675-9444, fax: 416-675-4426
Special “Early Bird” rate of $134.00 if you book prior to December 15, 2006
Presentation Overview
Registration Forms and Information are available on this website.
Hard copies will be mailed to Members in early December.
Hope to see you there! |
Thursday Pre-Program:
Hosted by the MBAC Education Committee
- Seminar & workshop – 1:00 pm – 4:00 pm
(Hosted by the MBAC Education Committee)
“Quality Control in the Brewery”
- Beer Stube - 8:00 pm - midnight
Friday Technical Presentations:
- “Optimal Beer Dispense Engineering at the Tavern”
Mr. Jaime Jurado, The Gambrinus Company
Much of the world’s social history has been framed around the inn and pub. Bar owners and managers often take for granted that the beer in the glass came from a keg, and that the requirements for gentle transport of the sensitive liquid are similar to what one would expect from many costlier materials: the product is shear-sensitive, highly sensitive to bacterial infection, and carbonation levels and target dispense temperature in the beer must be maintained. The customer demands the beer to be served in a tight temperature range, with a nice head of foam. After a quick overview of the scope of draft beer sales, we will explore, as brewers and brewery engineers, key design aspects of beer draft dispense systems, and look at cleaning and dispense parameters as well as the issue of loss minimization and reduction of 'shrinkage'- a common euphemism for beer poured but not paid for! The presentation includes a simple kinetics-based model and closes with a brief look at analytical calculations related to carbonation and bubbles from a Stefan-Maxwell perspective, and poured beer foam from the lens of a familiar engineering model.
- “S88 for the entire Brewery”
Mr. Mark K Carmount, Rockwell
Mr. David A Chappell, Procter & Gamble
In the beginning of the 1990’s a standard known as ISA S88 was developed and published that focused on batch processes, such as the ones we typically find in a Brew House. Since then, the standard has continued to evolve and has been implemented successfully within Brew Houses all around the world.
As part of the S88 evolution a new ISA committee has been created that is working on applying the S88 standard to packaging. This committee began as a group sponsored by the WBF called Make2Pack, for Manufacturing to Packaging, and has evolved into the S88.05 committee.
The goals of the S88.05 committee are to improve the functionality of automated manufacturing and to reduce the costs in defining and delivering these automated systems. One of the approaches being used is to identify common methods of automation across all of manufacturing that encourage modular and reusable components.
This presentation will introduce the S88 standard and highlight some of the key concepts as well as some proposed clarifications. We will look at real world Brew House examples and illustrate the power of this standard. From there we will discuss how these standards and methodologies may be applied to the packaging world, and then in turn illustrate how one design philosophy may be applied across the entire brewery.
- “Impact of different tank outlets at fermenter tanks on the product quality”
Mr. Thomas Wuensche - Tuchenhagen
Horizontal tank outlet pipes at CCTs do not only generate particular problems for the product quality of fermented products, but also induce process technological challenges on the microbiological situation after tank cleaning.
- As horizontal pipes are in the majority of cases neither insulated nor temperature-controlled, an undefined fermentation process takes place.
- The content in the horizontal pipe does not take part in the mass transfer process with the content of the CCT, while the pressure applied is at maximum.
- Yeast cells trapped in this area tend to autolysis with excretion of amino acids, short chained fatty acids and proteinase A , which are not wanted in the final product. Excretion of these substances results in limited foam stability and off flavor.
- “Efficient energy use in the brewhouse”
Dr. Thomas Buehler - Huppmann AG
It is a fact that every production process can be considered in relationship with energy and environmental technology aspects. This applies also to the brewing process. To save energy, there are numerous possibilities which can be relatively easily implemented and which are rapidly recouped.
The primary rule with all measures is that no compromises must be made with regards to quality. Instead, the aim should rather be to improve the quality of the beers brewed. Huppmann offers a range of concepts to reduce energy consumption in the brewhouse that can be adapted to the specific technology in place at a brewery. The paper will present possibilities and highlight the savings and quality improvements achieved in individual projects.
- “Non-chemical Treatment of Cooling Tower Water –
Has it’s time finally come?”
Mr. Don Toporowski – Envirotower
There is a number of emerging technology companies that treat cooling tower water without chemicals including EnviroTower. These technologies save energy and water and eliminate the costs and environmental hazards associated with chemical water treatment. We also have a number of very large government grants likely coming available shortly that we would be happy to share with any brewer willing to participate in a pilot with us on a very large scale.
- “Ethanol Manufacturing – “Who's Taking All the Corn? Develop in Bio Fuels.”
Mr. Mike Fletcher - Iogen
An overview of the ethanol industry with a focus on technology employed and recent growth. Implications for the brewing industry and for workers in the brewing industry. What parts of a brewery (people and plant) can become an ethanol plant. Developments and technical explanation in cellulose ethanol. Use of ethanol in vehicles and aviation. The presentation closes by touching on environmental implications, comparisons to petroleum fuels and government policy.
- Keynote: Brewers Association of Canada –
“Canadian Brewing Industry Issues Update”
Dr. Terry Dowhanick, Labatt/Inbev
An overview of Canadian regulatory issues as seen by the Product Quality Committee of the Brewers Association of Canada.
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