Rocky Mountain District
MBAA-RMD Technical Day

New Belgium Brewery in Fort Collins

We encourage participation also from all MBAA members and the registration fee is only $10 for members and $30 for non-members. If you join, you can get the $10 price!

View the entire program (Adobe PDF)

Contacts: Finn B. Knudsen, Co-Chair
E-mail: ebcii.fbk@attglobal.net
Phone: +1.303.674.2251
Fax: +1.303.674.8323.

Hotel Contact: Jeff Biegert
E-Mail: #106;biegert@newbelgium.com

Abstracts

1. Brewing Developments - Middle Ages to the 20th Century
   By Gary Luther,
   Luther Consulting, Hartland, Wisconsin
   
   The founding members of Master Brewers Association of the Americas brewed applying knowledge brought principally from Europe. This library of knowledge was pieced together by European brewers through the centuries. The presentation discusses brewing technology and developments beginning with the 11th century and follows innovations to the 20th Century. Well known brewers and scientists such as Hansen, Balling, Plato, Thausing, Linde, Pasteur, Nathan, Siebel, and Henius are recognized. The paper will also gives a glimpse of brewing educational facilities and journals specific to brewing through the 19th Century.
2. Bicycles and Brewers: Developments at Davis
   By Charlie Bamforth, Ph.D., D.Sc.,
   Professor of Malting and Brewing Sciences at the University of California, Davis
   
   A new Brewing focus in the Food Science Major. Brand new buildings for a brand new brewery. A drive on health. These are among the diversity of new developments at Davis.
3. Building Brands and Brewers at the Coors Pilot Brewery
   By Tobin L. Eppard,
   Manager, Coors Brewery Institute,
   Coors Brewing Company, Golden, Colorado
   
   Abstract: Central to the philosophy of the Coors Brewing Company is the commitment to the development of talent - investing in People. The Coors Pilot brewery, a facility that is designed to develop and test new products and materials is also utilized as an effective teaching environment. This program will first present the working operations and focus of the Pilot facility, followed by a discussion of philosophies and processes regarding training Coors Master Brewers and Brewery Leadership.
4. Keeping Beer Microbiologically Stable and Food Safe
   By Michael Barney, Principal Microbiologist, Miller Brewing Company
   Faculty Member, Siebel Institute, Chicago, Ill
   
   Full strength beer is known to be a very food safe product that will not support the growth of pathogenic microorganisms. None-the-less there are still a number of microorganisms that spoil beer and may produce very obnoxious metabolites. These will be reviewed along with their effects on beer. Allowing spoiled product to get to the market can be very devastating to the brewer. There are a number of intrinsic and extrinsic properties of beer (including pH, alcohol content, hop components and carbonation) that inhibit the growth of pathogens. Compromising these factors can change the profile of microorganisms that can survive in beer and can theoretically allow for the growth of pathogens. Methods for producing microbiologically stable beer including pasteurization and filtration/aseptic filling will be discussed. Factors involved for keeping beer a food safe product will also be discussed in detail.
5. Cleaning and Sanitizing in the Brewery
   By Dana Johnson
   Birko Corporation, Henderson, Colorado
   
   The presentation will include an overview of brewery location soils and cleaning and sanitizing chemicals. Detailed CIP procedures complete with pictures of equipment before and after CIP will be shown. A new, alternative CIP method using "acid first" and acid alone and will be presented. A new term, calcium oxalate substrate (COS) will be introduced. The prevention and removal of COS and other biofilm formations will be discussed as well.
6. Hops, the spice of brewing
   By Ralph Olson ,General Manager/Owner
   Hopunion CBS, LLC., Yakima, WA
   
   The presentation centers on new varietal developments, where we are heading, what is the role of the hop breeder and how do they come up with their final selections. Then the presentation will look at diploid vs. triploid hops. Further it will show how varieties play a role in world production. Finally the presentation will discuss the differences between US and other countries on how hops are grown and prepared for use in the market place.