​​SweetWater Brewing Company - Saturday, June 11, 2011

​SweetWater Brewing Co
195 Ottley Drive Northeast
Atlanta, GA 30324
 

 Slideshow

 
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Agenda

9:30 - 9:50 am

Meet and Greet/registration

9:50 - 10:20 am

District Business meeting - New member welcomes

10:20- 10:30 am

Break

10:30 - 11:15 am

Jim Hoeft - Grain and Malt

11:15 - 11:25 am

Break

11:25 - 12:10 pm

Paul Chlup - Centrifuge studies

12:10  -  2:00 pm

Bierstube/lunch/tours

 Speakers

 Dr. Paul Chlup, Sweetwater Brewing

Jim Hoeft, Cargill Malt
Worldwide Barley Situation 

Dr. Paul Chlup Bio

Paul Chlup has worked in the brewing industry for several years, firstly in production and research roles and now currently as Quality man

ager for Sweetwater Brewing Company in Atlanta, GA. His qualifications include both the Master of Science and Ph.D. in Brewing and Distilling degrees, obtained from Heriot-Watt University in Edinburgh, UK. Paul also holds the Master Brewer Diploma from the University of California, Davis and has attended workshops in Sensory Panel Management with the Siebel Institute. Paul's primary area of research was in centrifugation processes and he has published widely in journals such as Journal of Brewing and Journal of American Society of Brewing Chemists and Technical Quarterly, often in collaboration with Dr Graham Stewart. His work in centrifugation has been warmly accepted in the numerous presentations he has given in Europe, the United Kingdom, Australia and the United States. Paul continues to engage and participate in technical sessions and discussions regarding brewing processes with organizations such as the MBAA.

 

Jim Hoeft Bio

After attending the Siebel Diploma course in 1996 Jim began his brewing career at the James Brewing Company in Minneapolis, MN. He served as the Operations Manager, Financial Officer, and eventually President. In 2004 he transitioned to Cargill's Malting group were he currently works with brewers across the southeast and north central parts of the USA. Jim is a judge at the Great American Beer Festival. He likes to begin the day with a Hefeweizen, lunch with an IPA, Pils for dinner, and finishes the day with a well aged Barley Wine. Cheers!
Hoeft holds a BA in Chemistry from St. Olaf College, Northfield, MN.

Chlup Abstract

Centrifuges have a number of applications during the brewing process in order to increase brewery throughput as they decrease clarification times and improve tank use efficiency. However, the cropping of yeast with a centrifuge at the end of primary fermentation is its principal function. This presentation focuses on the effect of a disc stack centrifuge on yeast and beer physical stability. An ale yeast strain was subjected to different operating conditions during centrifugation. Yeast viability decreased due to processing conditions during yeast cropping with a centrifuge. A relationship has been established that mannan, an unfilterable haze constituent, as a function of G-force and centrifugation cycle, was released from the yeast cell wall whilst beer haze increased. Furthermore, yeast intracellular glycogen and trehalose levels were depleted.

 

 

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