Wyndham Philadelphia Historic District
400 Arch Street
Philadelphia PA 19106
Book Your Room Below (Must Book Before September 5th!!!)
http://www.wyndham.com/groupevents2014/47153_MASTERBREWERS/main.wnt
Schedule:
Friday, September 26, 2014 – Welcome Reception @ Manayunk Brewing Co.
- Shuttle to leave Wyndham from 5:30-6:30PM for Manayunk brewing Co.
- Dinner, Drinks and Festivities between 6:30PM and 9:30PM
- Shuttle to return brewers to Wyndham from 9:30PM-10:30PM
Can only make it Friday for the Welcome Reception? The cost is only $25!
Please let us know ahead of time if you will only be attending Friday night...
Saturday, September 27, 2014 – Technical Meeting @ Wyndham Philadelphia
Morning Sessions: Franklin-Jefferson Room
Coffee and Pastries to be served.
9:00a-10:15a:
Malting 101: The Fundamentals of Malting
Joeseph D. Hertich
Retired, Anheuser-Busch, Inc.
Malting 101 is an introductory presentation intended to provide brewers with the foundation knowledge that they require to gain a working understanding of their most important raw material. After a brief review of the underlying fundamentals of the malt contributions to beer and how those contributions are created during the malting process, the presentation takes a tour through the history of malting technology and a step by step explanation of today’s malt plant equipment and process operations
10:15a-11:30a
What Can Malt Do for you?
Mary Jane Maurice
Director of Quality Assurance, MaltEurop
What can malt do for you? You already know that malt is the heart and body of beer. But what are the sensory, appearance, and nutritional aspects of malt? How can this very biologically complex system be harnessed to make your beer great for your customer? Can you really say beer is good food (even if the government won’t let you)? Barley and malts made from other small grains will also be discussed, with plenty of time left for conversation.
11:30a-12:45p
Malt Analysis
Matthew Letki
National Sales Manager, Country Malt
12:45p-2:00p
Lunch
2:00p-3:15p
The Effect of Malt Quality and Malting Process on Beer Flavor Stability
Xiang Yin
Technical Director, Cargill Malt
Out of the key mechanisms of the formation of staling compounds in beer (ketones and aldehydes), several initiate from the precursors and enzymes that are present in malt. Typical examples are the lipoxygenase (LOX) mediated oxidation of unsaturated fatty acids and Strecker degradation/Maillard reaction of amino acids from malt. This presentation will give an overview of how the malt quality and malting process parameters impact the formation of the staling compound in beer. In addition to measurement of malt LOX, electron paramagnetic resonance (EPR) was used to evaluate malt as a potential source of free radicals. A number of production North American malts were surveyed to determine the major factors involved in the evolution of free radicals of boiled wort. Important factors were shown to include soluble protein, FAN, wort color, variety and malt house employed. It is generally recognized that while LOX is a critical factor in the generation of papery/cardboard notes in light/adjunct beers, Strecker degradation of amino acid in all malt beers appears to be the dominant mechanism of beer staling. Preventative measures are discussed in regards to improvement of beer flavor stability.
3:15p-4:30p
Craft Malt: Going with the grain
Mark Brault, Josh Oliver & Scott Welsh
Deer Creek Malt House
The brewing industry has evolved rapidly in the past 30 years, but the malt supply chain evolution has lagged behind. Craft brewers are seeking barley malts with different quality attributes to those currently available in North America, and all-malt brewer and large adjunct brewer barley needs have diverged. Consequently, the demand for “craft malt” has grown and will proliferate as craft production increases. Craft maltsters are spurring brewing innovation and leading the charge to help bridge the supply gap for local craft brewers.
4:30p – 5:30p
Round Table Discussion
All Speakers
5:30p-8:00p
Hospitality Suite: Brewers, please brings your beers to share!
Brewers!!! Beer for drinking and Swag for raffles are very much appreciated!!!
Cost to attend:
Cost to attend only the Friday night Welcome Reception is $25!!!
Members cost to attend is $55 if you pre-register below!!!
Members after pre-registration and Non-Members cost to attend is $75!!!
2 Year MBAA Members (Employed by a Brewery or Students Only) Free!!!
REGISTER ONLINE HERE
NOTE: Individuals who register but fail to attend the meeting will still be responsible for the registration fee.
Please RSVP by Wednesday September 17, 2014
About our speakers:
Joseph D. Hertich
Joseph D. Hertrich is a retired Group Director, Brewing Raw Materials at Anheuser-Busch, Inc. Prior to joining Anheuser-Busch, Mr. Hertrich held various corporate and plant positions in brewing and malting with The Stroh Brewery Company, the Pabst Brewing Company, and the Christian Schmidt Brewing Company over a 43 year career in the US brewing industry.
Mary-Jane Maurice
Mary-Jane graduated from Mount Mary College in Milwaukee, Wisconsin with degrees in Chemistry and Spanish in 1990. She started out as a bench chemist at Fleischmann-Kurth Malting in 1990 as a bench chemist. In 2000, she was promoted to Director of Quality Assurance for Froedtert Malt. She has worked for the same company for the past 24 years, even though it has had six different names during this period.
Mary-Jane’s proudest professional accomplishment is receiving a Malting Diploma with Distinction from the Maltsters’ Association of Great Britain in 2004. She is the only American to hold this diploma, and is one of only 99 to ever pass all of its requirements.
Matthew Letki
Matthew Letki first joined the Brewing industry in 1992 and held a number Brewpub and Production Brewery roles including Gordon Biersch and Steam Whistle in Toronto. In 2006 Matt joined Canada Malting and currently holds the role of National Sales Manager, responsible for bulk malt sales across North America. Matt holds a Diploma in Brewing from the University of Sunderland and holds the Diploma Brewer qualification from the Institute of Brewing & Distilling.
Xiang S Yin
Xiang S Yin is the Global Technical and Innovation Director for Cargill Malt based in Minnesota. His working experience covers geographies like China, UK, Canada, and USA. In his 22 years with Cargill, he has served as Technical Services Director for Prairie Malt (a Cargill JV), Technical Solutions Manager for the Malt Americas, and the Malt Global Technical Director.
Xiang has been active in the brewing professional communities including services as Governor of the MBAA W Canadian District and the Madison MBAA course lecturer, and for the ASBC as the President, Asia Liaison Officer, Foundation Chair, and a journal editor. He was elected as a Fellow of the IBD in 2013. He is the author or coauthor of over 50 scientific and technical papers and patents.
Xiang obtained his engineering degree in fermentation technology in China, and received his Ph.D. from the Heriot-Watt, followed by post-doctoral training in Edinburgh and Winnipeg. He was an associate professor at the Wuxi University of Light Industry (Jiangnan University now) in China for three years before joining Prairie Malt in Canada. He holds a 4th-dan black belt for taekwondo.
Mark Brault, Josh Oliver & Scott Welsh of Deer Creek Malthouse
“Local Craft Malt for the Philadelphia Region”
(Established in 2012)
Located in Glen Mills, PA
Our mission is simple… Provide local craft brewers and distillers with high quality and sustainably farmed, artisan malts that bring truly local character and innovation to our region’s craft beverage tradition.
Co-Owners:
t
Josh Oliver
Scott Welsh
Mark: Mark is a biologist, homebrewer, and craft beverage fan who has lived in the greater Philadelphia area for the last fifteen years. He has a diverse background from research to commercialization through work experience in the biotechnology and pharmaceutical industries. He has a MS in Immunology & Microbiology, and a MBA in Strategic Management. Mark is President and Chief Maltster and oversees end-to-end operations at Deer Creek Malthouse.
Josh: Josh is a chemist and "beer geek" who grew up in Chester County. Josh has worked in the specialty chemical's industry in a variety of roles from scientist to sales, and he has been homebrewing since 1999. Josh is Vice President and CMO at Deer Creek
Mal
thouse.
