An Examination of Pilot Brewing Operations
Friday, October 13: 1:45–3:30 p.m.
Speakers: Brian Faivre, Deschutes Brewery; Michael Miziorko, BSG Craftbrewing; Johannes Tippmann, TU Munchen
Moderator: Chris Williams, Sleeman Breweries Ltd.
Pilot brewing has been part of the brewing landscape for generations, but recently there seems to be increased activity around the use of small-scale brewing systems for experimentation. This workshop will examine pilot operations from three perspectives: brewery, industry supplier, and academic institution. Discussion will center on the types of systems used, the research objectives, research outcomes, and relevance of results. This program should provide valuable information to researchers, those actively working with pilot brewing plants, those considering such systems, and those interested in small-scale brewing technology.
Brewing Engineering
Friday, October 13: 3:45–5:30 p.m.
Speakers: Dave Duff, Barry-Wehmiller Co.; Darren Goodlin, Goodlin Process Solutions LLC; Johannes Tippmann, TU Munchen
Moderator: Fred Scheer, Krones Inc.
This engineering workshop is an immersion into the science and technology of brewery systems and engineering design of brewery systems. The overall objective of this workshop, beyond the exchange of years of knowledge and involved networking, is for participants to leave with a greater understanding of why processes occur or are needed and how engineering technology principles define the groundwork for brewery utility system design and operation.
A Discussion on Packaging Quality Assurance
Saturday, October 14: 8:30–10:15 a.m.
Speakers: Steve Bradt, Micro Matic Packaging; David Garab, CFT Packaging USA
Moderator: Andy Tveekrem, Market Garden Brewery
This workshop will bring a glass expert, a can expert, and a keg expert together to discuss, share, and view QA metrics and procedures for their specific brewery packages, including their HACCP-related notes. Panelists will discuss authoritatively what breweries can and should do to ensure packaging integrity for the downstream customer. The focus is to share important deliverables that attendees can take back and implement.
Food Safety
Friday, October 13: 3:45–5:30 p.m.
Speakers: Dustin Helsel, Founders Brewing Co.; Tatiana Lorca, Ecolab, Inc.; Mary Jane Maurice, Malteurop North America; Daniel Voce, F.X. Matt Brewing Co.
Moderator: Brian Wiersema, Virginia Tech
The topic of food safety for breweries is one that is becoming very prevalent as pressures increase from regulatory agencies and customers. We have assembled a panel covering the spectrum of brewery sizes as well as an industry expert to help us translate the requirements for breweries. The panel will answer some of the biggest questions on topics such as their experiences with FDA inspections thus far, GMP/GBP and prerequisite programs, HACCP, training programs, anticipated roadblocks, and cultural barriers. Attendees will benefit from well-rounded answers of various points of view from brewers at different stages in their journey with food safety. There will also be an open period to address questions from the audience.
PCR Curious? Part I: Principle of PCR Analyses
Friday, October 13: 8:00–9:45 a.m.
Speaker: Lily Chen and Josh Perfetto, Chai Biotechnology; Jermaine Lindsey, Invisible Sentinel; Peter Trabold, Rheonix; Gudrun Vogeser, PIKA Weihenstephan GmbH
Moderator: Tobin Eppard, MillerCoors LLC
PCR as a brewery QC method will be briefly explained. Emphasis will be placed on the usability of PCR results throughout the whole production process as well as on the different PCR techniques currently available. A number of PCR test kit suppliers will explain how their testing methods work.
PCR Curious? Part II: PCR Users Panel and Demonstration
Friday, October 13: 10:00–11:45 a.m.
Speakers: Wade Begrow, Founders Brewing Co.; Joe Kinney, F.X. Matt Brewing Co.; Tony Rau, Odell Brewing; Gudrun Vogeser, PIKA Weihenstephan GmbH
Moderator: Rich Michaels, F.X. Matt Brewing Co.
A panel of brewers will discuss their experiences with routine PCR testing and share information about when, where, and how PCR fits into their QC program. The equipment required for various PCR techniques, from traditional to automated applications, will be explained and demonstrated.
Practical Tools of Engineering Economics Applied to Brewery CapEx Decisions
Saturday, October 14: 8:30–10:15 a.m.
Speaker: Jaime Jurado, Abita Brewing Co.
Simple mathematical techniques often illuminate which decisions make the most sense and can guide us in prudent use of investment funds. Pragmatic examples are presented that illustrate application of robust tools applied to evaluating hardware investments including life cycle cost calculation, ROI/payback, adjusting for present worth, and annual budgeting calculation.
Yeast Propagation—How to Nurture Happy Yeast!
Thursday, October 12: 9:45–11:30 a.m.
Speakers: Helmut Kuehnl, Esau & Hueber GmbH; Graham Stewart, GGStewart Associates; Hiroyuki Yoshimoto, Kirin Company, Limited
Moderator: David Ryder, University of Wisconsin
For a number of decades we have spoken about the need to ensure that the yeast we use in fermentation is “happy.” But what is happy yeast? Many things can go wrong in fermentation: under-aeration of the wort, under/over pitching of the yeast, poor temperature control, yeast stress through high osmotic conditions (higher gravity fermentations) and (lack of) ethanol tolerance, and static dead zones in the fermenter. How do we ensure the yeast we have propagated is the healthiest it can be in order to stand the very best chance of successfully using it over a number of generation cycles? This workshop aims to answer those questions. Acclaimed international yeast experts will join us to cover a wide range of topics associated with successful yeast propagation and, in fact, this is the very first time that these experts will all be assembled in the same place in the same workshop. Professor Graham Stewart will speak to the need to propagate yeast, differences between yeast growth and yeast fermentation, maintenance of yeast strains in culture collections, sequences in yeast propagation procedures, and stresses imposed on yeast strains during and between propagation cycles. Dr. Hiroyuki Yoshimoto from Kirin Company will speak to the differences between propagating top-fermenting and bottom-fermenting yeast strains, the importance of the correct nutrients during yeast propagation, and the use of fed batch culture systems rather than the more traditional yeast propagation methods. Helmut Kuehnl from Esau-Hueber will describe the need for properly designed yeast propagation systems to guarantee the healthiest propagated yeast. This international panel guarantees vital technical discussion and lively debate. The yeast propagation workshop is not to be missed by any serious brewer!
