2017 Master Brewers Conference
 
Preconference Courses and Workshops​

Hazard Analysis and Critical Control Point (HACCP) Course

Tuesday, October 10–Wednesday, October 11 • 8:00 a.m. – 5:00 p.m.
Course fee: $479 Member, $579 Nonmember

Tatiana Lorca, Ecolab, Inc.; Brian Wiersema, Virginia Tech Food Science & Technology

Hazard Analysis and Critical Control Point (HACCP) is a scientific, systematic, and preventive approach to identifying, analyzing, and controlling significant food safety hazards within a food production system from raw material acquisition through to consumption of a finished product. HACCP is a regulatory requirement for some food industries and has become a condition of doing business for many parts of the food supply chain. Although HACCP is designed to be very general and does not address the specific details for beer or spirit manufacturing, many breweries have implemented HACCP in their facilities. This course was developed with the assistance of Master Brewers members and is intended to help brewers understand and apply HACCP within their operations. The workshop will also cover the basics of the U.S. Food Safety Modernization Act (FSMA) as it applies to the brewing and alcoholic beverage industry. Join colleagues from the brewing industry and learn how to develop and implement a practical HACCP program within a brewery operation. The course is delivered in collaboration with Ecolab, Inc., and is accredited by the International HACCP Alliance.

Learn more about the Master Brewers HACCP Course.

How to Use qPCR in Your Brewery QC

Wednesday, October 11 • 8:00 a.m. – 12:00 p.m.
Workshop fee: $99

Gudrun Vogeser, PIKA Weihenstephan GmbH

In this hands-on course participants will learn the full qPCR testing workflow used in brewery quality control, including performing DNA extraction and analyzing a brewery sample using qPCR to detect beer spoilage bacteria. This course will give participants an idea about the basic equipment and space needed to establish a workplace for real time PCR analysis, demonstrate how to organize a working area, provide handling recommendations and how to avoid DNA contamination, perform a sample preparation pre PCR with 4e Detection Kits, run a real time PCR on an Open qPCR instrument, and explore differences in results from PCR analysis and conventional microbiology.

If they choose to do so, participants may bring their own brewery samples to work on in the class. It is recommended they preferably bring material they think is really spoiler-positive for lactic acid bacteria, including:

  • previously enriched sample material,
  • material that is microscopically visibly contaminated, or
  • turbid beer or a beer sample from a cask with strange taste, etc.

Only a few mL of volume per sample is needed, so accepted samples include one bottle of beer, a few mL of liquid enrichment, or an agar plate with colonies. Samples are for personal use; please do not bring more than 1-2 samples. Samples will be provided for people who do not bring their own.


Process Piping Considerations and Design

Wednesday, October 11 • 1:00 – 6:00 p.m.
Workshop fee: $99

Speakers: Bryan Downer, Sani-Matic, Inc.; Ashton Lewis, BSG CraftBrewing; Patrick Lombard, Briem Engineering; Dave Medlar, GEA Tuchenhagen US, LLC; Craig Zeni, Fristam Pumps USA

Moderator: Travis Audet, AB InBev

This preconference course is a great opportunity to become more informed on an essential part of the brewing process. As facility complexity and needed throughput increase, breweries often find solid process design can be an enabler towards greater consistency and throughput. Process piping that is installed optimally is easily maintained, ensures micro stability, diminishes the risk of contamination, and delivers reduced product loss while improving safety. Whether you are a part of a small brewery looking to make the jump from a few hoses or a part of an established brewery looking to take the next step toward best practices, this course will have something for all. Areas covered will include stainless steel selection and care, welding and repairs, pump and valve selection, CIP considerations, and piping layout. Don’t miss this information-packed preconference course certain to deliver lots of practical content for you to bring back to your facility.




Brewing Resources

Ask the Brewmasters Technical Quarterly MBAA Webinars MBAA Podcasts Food Safety Brewery Safety Member Directory