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President's Message |
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Message From Current MBBA President, Rob McCaig
Our Annual Conference in Minneapolis is just around the corner. It has been a
very hectic year for the MBAA. We have seen the very successful launch of the
Beer Steward Certification programs, the installation of a new Technical
Director, Karl Ockert, a new District in Europe, delivery of MBAA training for
the IBD Diploma in brewing, as well as several dozen other new initiatives
designed to provide value to the members, their companies and the industry in
general. We are one of the fortunate few brewing organizations to be showing
steady growth and that speaks to the work done by past and present Board of
Governors and National Executive Committees in crafting and implementation of
the Vision and Mission Statement for the MBAA.
I would like to take the opportunity to thank fellow Executive members,
Scientific Society staff (Amy, Steve and Jody, in particular) and the members
throughout my term as President for their support, encouragement and friendship.
All of you made a difficult job much easier for me.
Cheers,
Rob
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Featured News |
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IBD Exam Review Courses
You can now prepare to take the IBD Diploma in Brewing examination with MBAA.
The 2012 review courses will cover
Module 1: Materials and
Wort Production (March 5–9) and
Module 2: Yeast and Beer
(March 12–16). This is your chance to demonstrate your proficiency of brewing
science and technology principles to your peers, colleagues, and potential
employers. Be prepared, register today!
Scientists Find Lager Beer's Missing Link — in Patagonia
How did lager beer come to be?
According to a recent report in the LA Times, after pondering the question
for decades, scientists have found that an elusive species of yeast isolated in
the forests of Argentina was key in the invention of the crisp-tasting German
beer 600 years ago. It took a five-year search around the world before a
scientific team discovered, identified and named the organism, a species of wild
yeast called Saccharomyces eubayanus that lives on beech trees.
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Technical Tips |
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Mix N' Mash: Chocolate Malts
A wide variety of Chocolate Malts are available to today's craft brewer, but all
Chocolate Malts are made by darkly roasting kilned malt. Typical styles are Pale
Chocolate Malt, Chocolate Malt and Dark Chocolate Malt. A staple in Stouts,
Porters and other dark beers, Chocolate Malts are named more for their beautiful
dark brown color than flavor. Rich roasted coffee, chocolate, dark toasted
flavor, and even burnt toasted dryness are all descriptors associated with
Chocolate Malt. And they can be very smooth or finish somewhat dry.
Chocolate Malts are available in a range of colors:
• Pale Chocolate 200-250º Lovibond
• Chocolate 300-400º Lovibond
• Dark Chocolate 400-450º Lovibond
The rich, wide variety of flavors and colors that Chocolate Malts contribute
make them an exceptionally versatile member of your malt toolbox. Use up to 10%
to achieve rich flavor in Porters, Stouts and other dark beers, around 5% in
Brown Ales, Scotch Ales and Dunkels, and just 1-2% in any beer style to add
color and subtle flavor.
Because Chocolate Malts can be used at very small percentages to add a touch of
flavor or color, they're a good malt to keep around when you're pilot brewing a
new style or need to tweak the flavor or color of a seasonal brew.
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MBAA Annual Conference
News |
Early Registration Deadline
September 8
You only have two days to save on early
registration for the 2011 MBAA Annual
Conference.
Register by September 8 to experience
three days of workshops, technical sessions
and discussions about our favorite topic:
beer! Check out the
daily schedule of this year’s event to
plan what workshops you will attend!
The Minneapolis Annual Conference
and Looking Ahead
 Preparations
are being made for an exciting, informative
and enjoyable MBAA Annual Conference in
Minneapolis, Minnesota this coming October.
The Conference starts with two
pre-conference classes on Thursday, October
13. The Pub Brewers Mini Camp hosted by Jen
Talley of Squatters Brewpub concentrates on
providing useful and practical information
to brewers operating small brewpub sized
operations. The MBAA Beer Steward
Certificate program’s Understanding Beer
Flavor Seminar is an all day sensory class
focusing on how to detect and describe
positive beer flavors, how to present beer
to your customers for best impact, and how
to pair your beers with different foods. The
course will be taught by retired AB Senior
Assistant Brewmaster Steve Presley. The
Conference itself kicks off with the
Minnesota-themed “Camp Wannamingle” opening
reception and is followed by two days of
presentations, posters, an educational track
dedicated to grains, and a variety of
workshops focused on different aspects of
brewing and packaging. Plenty to learn and
plenty of colleagues to meet and connect
with, this is what the MBAA is all about.
Visit the MBAA website for more details
on the
conference’s program. Looking ahead, the
World Brewing Congress, a collaboration of
the MBAA and the ASBC along with several
international brewing associations, will be
held in July 2012 in the craft brewing mecca
of Portland, Oregon. Portland has 50
breweries in the metropolitan area, hop
fields within close proximity in the
Willamette Valley just a few miles south,
Great Western Malting Company a few miles
north, and a world class wine industry west
of the city towards the Pacific Ocean. If
that was not enough, the nation’s largest
outdoor beer fest, the Oregon Brewers
Festival, will coincide across the river
from the Oregon Convention Center, the
location of the WBC. Plan to put the
World Brewing Congress on your calendar
for next year and check the website for
program details coming this spring.
Cheers!
Karl Ockert
MBAA Technical Director |
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District News |
District Ontario Annual Golf
Tournament
 One
of the best attended events for MBAA
District Ontario! The Annual Golf
Tournament will be held on Friday, September
9 at Springfield Gold & Country Club. The
fun starts at 1:00 p.m. with a shotgun
start, dinner is served at 6:15 p.m. and
prizes for everyone! If you are planning on
attending next year please register early.
(Event is full.)
Iron Brewer Competition & Social
The
Iron Brewer Competition & Social will
start at 2:00 p.m. on Friday, September 30
at Black Oak Brewing Co. Ltd. in Toronto,
Ontario. Twenty brewing spots have been
filled and they will compete for the top
three spots. Dinner is served at 6:00 p.m.
Friends, food & fun! No better way to
celebrate our short summers. Judging is open
to anyone, all welcome!
District Northwest Fall Meeting
MBAA District Northwest will hold its Fall
Meeting in Renton, WA November 4-5, 2011.
The theme of the meeting is
"Cask-Conditioned Beer," featuring
presentations by two English brewing
industry veterans and a number of brewers
and publicans from Washington and Oregon,
plus a mini cask festival on Friday night
and tours of local craft beer destinations
and brewing facilities on Saturday
afternoon. Details at can be found on the
Northwest District website.
Upcoming District Mid-South Meeting
We are looking forward to seeing you on
Saturday, September 17, 2011, in
Chattanooga, TN.
Be sure to book your hotel and receive
the special rates associated with the
meeting. Guest cask ales will be available
to supplement the interactive session to be
shared by our speaker. Additionally,
remember to mark your calendars for the
2-day Technical Conference. Hosted by
Highland Brewing Company in Asheville, NC,
on November 11 and 12, 2011, there will be
at least 5 speakers and a workshop. |
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