MBAA Workshops

Bitterness Units
Engineering
Food Safety I
Food Safety II
Growing Pains I
Growing Pains II
Sustainability
Stability and Hazing
Yeast and Fermentation

Achieving Beer Characteristics through Yeast Strain Selection and Fermentation Management

Friday, June 6 - 8:00 a.m.-9:45 a.m.
Lobby Level, Empire Ballroom

Presenters: Neva Parker, White Labs, Inc.; David S. Ryder, PhD, MillerCoors; Katherine A. Smart, SABMiller PLC; Yosuke Tajika, Asahi Breweries, Ltd.
Moderators: Leon Fyfe, Craft Brew Alliance; Vincent M. Coonce, MillerCoors

A simple living organism, brewer’s yeast is far from simple and brings to life a brewer’s vision. The uniqueness of every beer is directly tied to the brewer’s selection and management of yeast. Whether you utilize your house strain and manipulate your process to produce a variety of beers, or you wish to diversify and exploit specific attributes of different strains, this workshop is for you. Yeast typing and associated beer qualities will be presented in conjunction with the influence of different fermentation parameters such as: temperature, pitch rate, DO, gravity, and pH. Join this workshop and gain insight into producing different beers with the same yeast, or the same beer with different yeasts.

Brewing Engineering

Friday, June 6 - 4:00 p.m.-5:45 p.m.
Lobby Level, Empire Ballroom

Tobias Ziemann, Ziemann International GmbH; Ulrich Walk, Krones AG Germany; Ashton Lewis, Paul Mueller Co.; Fred Scheer, Krones Inc.

Industry experts from Krones, Ziemann, and Paul Mueller Co. will provide in-depth reviews of mash kettle, lauter tun, and boil kettle layouts and characteristics, as well as the broader topic of thermodynamics in brewing.

Beer Stability and Hazing

Thursday, June 5 - 4:00 p.m.-5:45 p.m.
Lobby Level, Empire Ballroom

Martina Gastl, Technische Universitat Munchen; Frank-Jürgen Methner, Technische Universität Berlin; John Guzman, Brewers Supply Group; Benjamin Bailey, Troegs Brewing Company

Beer stability and hazing can ruin a brewer's day, not to mention his or her beer. Join panelists from TU Berlin, TU Munich, and BSG as they share the latest research findings on the problem of haze formation from both transition metals and protein. The workshop will also provide analytics for brewers to determine quantity and types of haze as well as the tool kit of products available to address them. Ben Bailey, quality director of Troegs Brewing Company, will tell his brewery's tale of coping with growth-related challenges, specifically around hazing issues.

Growing Pains of a Successful Brewery, Part 1

Friday, June 6 - 10:00 a.m.-11:45 a.m.
Level 4, Grand Ballroom

Presenters: Gregg Norris, GEA Process Engineering, Inc.; Tim Matthews, Oskar Blues Brewery; Eric Baumann, Oskar Blues Brewery; Jeremy Marshall, Lagunitas Brewing Co.; Larry Sidor, Crux Fermentation Project
Moderator: Mitch Steele, Stone Brewing Co.

What does it take to grow from a 5-barrel to a 20-barrel brewhouse or from a 50-barrel brewhouse to a 100-barrel brewhouse? From kegs to bottles and cans and multi-state distribution? Join this workshop to hear from brewers who have been there—and from suppliers who are part of those transitions. In the first part of this two-session workshop, a panel will discuss scaling up of an existing brewery, covering topics such as equipment additions, packaging changes, engineering, and flavor matching.

Growing Pains of a Successful Brewery, Part 2

Saturday, June 7 - 1:00 p.m.-2:45 p.m.
Level 4, Grand Ballroom

Presenters: Ruth Martin, Sierra Nevada Brewing Co.; Mary Rait, Craft Brewers Alliance; Connie Green, Stone Brewing Co.; Josh Deth, Revolution Brewing
Moderator: Andy Tveekrem, Market Garden Brewery

In the second part of the two-session workshop on building a successful brewery, the panel will discuss the business side of growth, including human resources, implementation of a safety program, cash flow management, distribution, and raw material supply.

Sustainability: Zeroing in on Zero Waste

Saturday, June 7 - 8:00 a.m.-9:45 a.m.
Level 4, State Ballroom

Cheri Chastain, Sierra Nevada Brewing Co.; Ian Hughes, Goose Island Beer Company; Eric Larkin, Allagash Brewing Company

Are you thinking about the waste leaving your brewery and wondering what to do about it? Did you know that you can significantly cut your utilities costs by reducing the material you send to the landfill? Learn from three breweries of various sizes on how they are working toward zero waste within their breweries and why it is an important part of their overall operations. Sierra Nevada Brewing Co. recently achieved Platinum Zero Waste Certification through the U.S. Zero Waste Business Council and they will share their journey and how they were able to achieve this certification—it's really not as hard as you might think! Allagash Brewing Co. and Goose Island will join Sierra Nevada in sharing how to get started, the mechanics of doing a waste audit, how to track your progress, and solutions for effective communication with employees.

The Truth about Bitterness Units

Friday, June 6 - 10:00 a.m.-11:45 a.m.
Lobby Level, Empire Ballroom

Presenters: Val Peacock, Hop Solutions, Inc.; Tom Nielsen, Sierra Nevada Brewing Company; Tom Shellhammer, Oregon State University; Patti Aron, MillerCoors
Moderator: Matt Brynildson, Firestone Walker Brewing Company

A panel of brewers and industry experts evaluate the venerable and often misquoted bitterness units (BU) measurement. How did the BU develop as a measure of hop flavor in beer and what exactly does it detect? How does dry hopping influence the BU measurement and what are some of the alternative detection methods evolving in the lab? What are factors downstream in the process that affect BUs in the final beer? Using tasting samples, the workshop will also look at how other variables (i.e., pH and gravity) can affect the perceived bitterness in beer at the same BU measurement.

MBAA–ASBC Joint Workshop

Food Safety I

Thursday, June 5 - 10:00 a.m.-11:45 a.m.
Level 4, Grand Ballroom

Patrick Staggs, Crown Beverage Packaging; Patricia Pratt, MillerCoors; Rob Fraser, Sierra Nevada Brewing Co.; Chuck Eckermann, MillerCoors; Johannes Tippmann. TU Munchen

With the recent passage of the Food Safety Modernization Act (FSMA), food manufacturing facilities, including those in the brewing industry, will be required to comply with applicable food laws. Seven Proposed Rules have been published within the Regulatory Framework of FSMA. All seven will be published in final form by the end of June 2015. Being prepared is not only important for compliance but is also good due diligence. As brewers, we have an obligation to our consumers to ensure that the beers we produce are safe and within the guidelines of food safety and regulatory requirements.

The goal of this two-part workshop is to help you prepare to meet this obligation. It will provide an update on the first, second, and fourth proposed FSMA law, “Rules for Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food,” specifically its inclusion of spent grains from brewers, as well as “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals.”

In this first part of two, the workshop will cover the overall state of the industry, FDA regulations, shifting cultural behaviors, and mastering a cleaning schedule. This workshop will outline important components of a food safety program for brewers. Do not miss Part II on Friday for more!

Food Safety II

Friday, June 6 - 8:00 a.m.-9:45 a.m.
Level 4, Grand Ballroom

Ron Vail, AIB; Shawn Theriot, Deschutes Brewery; Tatiana Lorca, Ecolab, Inc.

The goal of this two-part workshop is to help you prepare to meet the obligation of the FSMA. We will cover “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food,” specifically its inclusion of spent grains from brewers, as well as “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals.”

In this second part of two, the workshop will cover HACCP, verification vs. validation, and business cases and auditing. In addition, a lively discussion with a brewery food safety expert will guide you through preparing for a successful food safety audit from the U.S. Food and Drug Administration (FDA).

You will walk away from this workshop knowing the components of an effective food safety program that you can put into action immediately. Join us as we share the key to how you can change your brewery culture to enable a successful food safety program.
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