2013 ASBC Annual Meeting Registration Brochure

American Society of Brewing Chemists Annual Meeting May 19–22, 2013 Hilton El Conquistador Tucson, Arizona, U.S.A.

www.asbcnet.org/annualmeeting

Photo by: Rick Machle © Metropolitan Tucson Convention & Visitors Bureau

A Message from the Program Committee Program Committee

Christine White Molson Coors Brewing Co. Patricia Aron MillerCoors Kimberly Bacigalupo Sierra Nevada Brewing Co. Scott Britton Brewery Ommegang/Duvel Moortgat USA Ltd. Robert Christiansen Avery Brewing Co. Jeffery Cornell AC Golden Brewing Co. John Engel MillerCoors Cecil Giarratano MillerCoors Christine Hansen Cornell University Mary-Jane Maurice Malteurop North America Inc. Christina Schoenberger Barth Innovations

ASBC has quickly discovered you can never get too much Tucson! The last meeting held in beautiful Tucson, Arizona, was one of the best ever—and this year the Program Committee is working to exceed your expectations!

In addition to an impressive program that provides the science of beer through 75+ presentations and posters, workshops, and two pre-meeting courses, you will have more opportunities than ever before to network.

Our venue in Tucson guarantees numerous occasions to meet, collaborate, and share a beer with your colleagues. A new opportunity to do so this year will be the Lunch & Learns. This is a chance to grab a bite to eat and engage in open table discussions with other attendees. In addition to the open topics, discussion sessions focused on common methods on gas chromatography and spectrophotometry from ASBC Methods of Analysis are being planned.

The 2013 ASBC Annual Meeting will certainly reflect the current growth and expansion in the brewing industry, from workshops on cider to indigenous (distilled) spirits. The meeting will provide the latest knowledge on topics such as gluten-free beer and water quality. Pre-meeting short courses give you answers to “What makes a successful beer?” and “How do we become/stay sustainable?” The poster and exhibit sessions will offer you the latest research and the connections to companies providing solutions and innovations.

All this plus sunshine, breathtaking scenery, and the chance to meet with the friends you only see at ASBC. Find out for yourself why you can never get too much Tucson!

Christine White Program Committee Chair

Charles Fred Strachan Sierra Nevada Brewing Co. Kelly Tretter New Belgium Brewing Co. Sylvie Van Zandycke DSM Food Specialties Steven Wright Spiritech Solutions

Photos by: Gill Kenny © Metropolitan Tucson Convention & Visitors Bureau

Opening Session and Keynote What’s NEXT: 4 Steps for Innovating for the Future Susannah Thompson, Navigate International Sunday, May 19

Many people wonder: what’s next in our industry? The answer is within our own command, and the future belongs to those who create it. In the opening keynote, Susannah Thompson, innovation practice leader, will deliver four simple steps to provoke each of us to consider how we can unlock the promise of innovation.

Workshops All about Cider: A Tale of Microbes from a Cider Master’s Perspective Bruce Nissen, Crispin Cider; Jason Pratt, MillerCoors

Hops: The Age-Old Seasoning and Flavoring “Soul of Beer” Organized by VLB Berlin

The influence of hops on the flavor and stability characteristics of beer is under ongoing research. In this workshop, chaired by Roland Folz, the latest developments and research results on how to preserve fine quality—from the hop yard to the final beer—will be presented and discussed, touching on economic impacts as well as analytical and technological challenges. Join us for a global view on analytical streams, including upcoming methodologies focusing on time-saving and higher throughput applications for quality assurance purposes.

Furthermore, presentations on technological advances linked to new analytical results within the hop supply chain will be detailed up to the effect of the process in the final beer, including research excursions to aroma transfer by dry-hopping and sensorial approaches in different consumer presentations/packaging.

Indigenous Spirits Journey

Organized by Patricia Aron, MillerCoors

Steve Wright, Spiritech Solutions Inc.

Workshop Fee: $25

Workshop Fee: $25

This workshop will provide an overview of cider and pear fermentation. Various aspects of the fermentation process will be discussed, including raw material impact, processing variability, and issues concerning the impact of microbes! From crisp cider, sweet cider, and bright cider, to filtered, unfiltered, and pasteurized, you’ll hear it all. Join microbiologist Jason Pratt and head cider master Bruce Nissen for an educational workshop detailing insights on craft cider production. The workshop will conclude with a tasting—all in the spirit of learning.

Join Steve Wright on a “spirited” journey of popular indigenous distilled spirits of the Americas. From north to south, beginning in Canada and finishing in Chile, you will be introduced to the origins and traditions, as well as the science and technology, of a variety of distilled spirits. Here you will learn the impacts of various substrates, unique fermentation styles, and different maturation techniques on the composition, aroma, and taste of some of your (or at least some of Steve’s) favorite spirits. Of course, you will have the opportunity to indulge in tasting some of the popular spirits to aid in “digesting” what you have learned. Because space is limited there will be a small charge for attending this workshop, so sign up early.

Continuous Learnings on Barrel-Aged Beers: A Journey through a Fishbone Diagram Greg Casey, MillerCoors

Participants in this workshop will join Greg in the construction of one of his famous “Fishbones,” start to finish. Information on products, brewing materials, brewing technology, and quality will be collected to aid in the development of a barrel-aged beer paradigm. Insights to this paradigm will be discussed in this interactive workshop. Learnings and identified details will then be used by the group to construct a fishbone diagram covering barrel-aged beer production.

Gluten Workshop Organized by Lindsay Guerdrum, New Belgium Brewing Co.; Sylvie Van Zandycke, DSM Food Specialties

Celiac disease affects about 1% of the Western population, both children and adults, making it one of the largest food sensitivities in the world. It has been estimated that as many as 1 in 133 persons living in the United States has celiac disease; this does not include the vast number of Americans that are gluten-intolerant. It has been assumed that because beer is derived from material containing the prolamin fractions responsible for triggering an immune response, it is unsuitable for the gluten-intolerant and those with celiac disease to drink. Here we will discuss the definition of gluten-free as defined by the FDA and TTB, the methods of detection, and current research, as well as the stance that the regulatory agencies are taking. We will end the session with a tasting of some gluten-free beers that are available on the market.

Media Selection Organized by Scott Britton, Brewery Ommegang

In the 1989 film “Field of Dreams” the novice farmer, played by Kevin Costner, hears a voice that whispers, “If you build it, they will come.” Similarly, in the brewing industry many ask themselves, “If I plate it, will it grow?” The main objectives of this workshop are to demonstrate the best practices surrounding the standard plate count method and to demystify the science behind media selection.

There will also be an opportunity to review some basic techniques in microscopy and have an open dialog regarding the pros/cons and best practices surrounding these topics.

Personalized Genomics for Brewing Yeasts Barbara Dunn, Stanford University

This workshop will take you on a journey deep inside yeast DNA and the relevant information to be gathered from yeast genomics.

This workshop will include background information, methods of analysis, and a round table discussion with other scientists who are involved with the subject. In the current era of increasing accessibility (and decreasing price) of high throughput DNA sequencing, it is now feasible to determine the whole genome sequence for each different yeast strain used in a given brewery, whether it is a lager, ale, or another hybrid yeast used to produce beer. The knowledge gained from these sequences, especially the identification of uniquely absent and/or uniquely present DNA regions in a given strain, can be utilized—even among very closely-related yeasts—to design primers for PCR-type analyses that allow unique strain identification and/or detection of contamination of a culture by any of the other resident yeast strains.

Quality Management Rob Fraser, Sierra Nevada Brewing Co.

All breweries, large or small, strive to make the best quality beer possible. This workshop will focus on the common quality challenges each of these breweries face and provide an open forum for discussion of ideas and solutions that may impact or have impacted quality in a positive way. Topics to be discussed will include lab instrumentation, in-line instrumentation, HACCP, package coding, lab data management, brewery sanitizers, glass quality, and more. This session is geared for quality managers, experienced lab technicians, brewers, and packaging managers.

Water Quality and Beer Styles Patricia Pratt, MillerCoors

This workshop demonstrates the linkages between water chemistry and water quality as well as their impact on beer flavor and styles. An array of waters and different beers will be tasted to highlight water’s impactful nature. Join us for a discussion on what makes beers in different regions and geographies uniquely flavorful!

Special Sessions Pearls of Wisdom Sunday, May 19

What can you expect during a Pearls of Wisdom session? Just about anything! Controversial topics, outrageous points-of-view, and audience participation are all guaranteed. The debates start off with the presentation of a motion and its supporting evidence. This is followed by the opponent presenting counterevidence. Once the presenters conclude, the floor is open to audience participation.

Lunch & Learn: ASBC Methods of Analysis and You Organized by Robert Christiansen, Avery Brewing Company

Closing Session Wednesday, May 22

The Closing Session is an excellent capstone to the ASBC Annual Meeting. This interactive session will provide you with a recap of the entire meeting, a look at future issues for the industry, and plans for what ASBC can do to help meet these challenges.

Emerging Issues David Maradyn, Novozymes North America, Inc.; John Engel, MillerCoors; Cynthia Henson, USDA-ARS; Bob Smith, Hopsteiner; Tom Shellhammer, Oregon State University

Join us for a session on questions and concerns related to current emerging issues pertinent to the brewing industry. A panel of experts from the malting, brewing, and hops industries, as well as academia, will take questions from the audience, giving attendees the chance to fully explore and understand the issues most important to their business.

What’s the Buzz?

The floor will be opened for you to voice your thoughts about ASBC and your experiences at the meeting. Make plans to join us for a great end-of-the-meeting synopsis and a look forward at ASBC strategies and activities.

Events Orientation and Mixer Saturday, May 18

Grab a beer, meet other attendees, have your questions answered, and learn what you can do at the ASBC Annual Meeting. First-time attendees and students will gain the most from this event. The meeting orientation and mixer is free, but please indicate your intent to attend when registering.

Sunday, May 19; Monday, May 20; Wednesday, May 22

Welcome Reception

Wondering what the ASBC Methods of Analysis can do for you and your brewery or distillery? These unbelievably helpful tools can help you learn more about your product, leading to higher quality, increased productivity, and better overall knowledge in your brewery. Join us at lunch as the most useful and common methods are reviewed on a GC and spectrophotometer. Boxed lunches will be provided.

Bring the first full day of the meeting to a close with the Welcome Reception, an evening filled with great food and beer, as well as the company of friends and the opportunity to make new acquaintances. This fun-filled event will run from 7:00 to 9:30 p.m. Single-day attendees and guests must purchase a ticket to attend this event.

Technical Subcommittee Meetings Sunday, May 19–Wednesday, May 22

Attend any of the ASBC Technical Subcommittee meetings held throughout the annual meeting. Each is specific to a technical subcommittee run from 2012 to 2013 and will provide an overview of the committee’s results and recommendations. The meetings are open to all, and your feedback and participation are essential to ensuring the quality of the methods being tested. Check the schedule for subcommittees that will be meeting.

Sunday, May 19

Closing Reception

Wednesday, May 22

Celebrate the conclusion of a great meeting at the Closing Reception.

Relax with a cold beverage for some extra spicy fun with friends.

The reception will be held from 6:30 to 9:30 p.m. Exhibitors and single-day attendees, as well as guests, must purchase a ticket to attend this event.

Guest Offering—Slump Your Own Plate Tour Sunday, May 19, 1:00–4:00 p.m.

Guests can take the Slump Your Own Plate tour at the Sonoran Glass School. At this hands-on introduction to glass fusing, you will learn how to cut sheet glass and then, on a clear glass base, create a design that is fused in a kiln then slumped into a mold.

Every SYOP is unique! The link to register for this tour can be found at www.asbcnet.org/annualmeeting/travel.

ASBC Annual Meeting Registration Form May 19–22, 2013 Hilton El Conquistador • Tucson, Arizona, U.S.A. Advance registration deadline—April 18, 2013 Register online at www.asbcnet.org/annualmeeting Complete the following information. Please print clearly to ensure correct spelling on name badge.

Registrant is o Male o Female o Mr.

o Mrs.

o Ms.

o Dr.

o Professor

First Name _____________________________________ Middle Initial __________

Last/Surname ___________________________________________________________ Name Preferred on Badge (first name only) ___________________________________ Job Title _______________________________________________________________ Date of Birth (optional) __________________________________________________

Month Day Year

Information below is o New Address

o Alternate Address

Employer/Company/Institution _____________________________________________ Company Address _______________________________________________________ Street

_______________________________________________________________________

_______________________________________________________________________ City

State/Province

_______________________________________________________________________

Zip/Postal Code

Country

Office Telephone ________________________________________________________ Mobile Telephone ________________________________________________________ Facsimile _______________________________________________________________ E-mail _________________________________________________________________

Profile Data Please complete the following: Title

Select One A ❏ President; Vice President; Other Corporate Official B ❏ Director; Manager; Department Head; Supervisor of R&D or Quality Assurance Control C ❏ Chemist; Technologist; Biologist; Microbiologist; Lab Assistant; Technician D ❏ Plant Manager; Superintendent Engineer; Other with Production or Process Responsibilities E ❏ Professor; Post-doctorate; Graduate Student; Scientist of University/College F ❏ Director; Executive of Association; Publisher; Patent Lawyer; Staff Member G ❏ Technical Sales/Service H ❏ Independent Consultant I ❏ Retired J ❏ Other ________________________________

Business/Industry Type

Select as many as apply

A ❏ Brewing – Please also check the most appropriate sub-category A1 ❏ Major Brewery (with multi-plant operations) A2 ❏ Regional Brewery A3 ❏ Microbrewery A4 ❏ Brewpub A5 ❏ Contract Brewery A6 ❏ Wholesaler A7 ❏ Importer A8 ❏ Other ________________________________ B ❏ Barley and Malting C ❏ Brewing Adjuncts D ❏ Hops/Hops Products E ❏ Brewing Supplies, Process Aids and Non-major Raw Material Ingredients F ❏ Brewing Equipment G ❏ Packaging Materials H ❏ Packaging Equipment I ❏ Utilities Equipment J ❏ Engineering Services K ❏ Laboratory Equipment/Instruments/Supplies L ❏ Consulting N ❏ Government, Educational & Private Institutions, Research Organizations O ❏ Professional Association, Publisher, Service Organization P ❏ Library Q ❏ Retired R ❏ Other ________________________________

Area of Responsibility

Emergency Contact:

Select One

Name _________________________________________________________________ Telephone (May 19–22, 2013) ______________________________________________

By registering for the 2013 ASBC Annual Meeting, you guarantee that you are 21 years of age or older. Minors under age 21 will not be allowed to attend any of the Annual Meeting’s program or functions, including but not limited to the hospitality room, exhibit hall, and receptions. Please note, you must be able to produce current, valid identification at any point during the event upon request.

A B C D E F G H I J K L

❏ Brewing ❏ Packaging ❏ Quality Assurance ❏ Plant Engineering ❏ Purchasing ❏ Research & Development ❏ Environmental, Health & Safety ❏ Regulatory ❏ Education ❏ Sales & Marketing ❏ Distribution ❏ Other ________________________________

Reverse Side Must Be Completed To Register. Thanks!

t t

Exhibitor fee includes the welcome reception, luncheons, and entrance to the technical sessions. It does not include the closing reception ($89).

Exhibitors must register by fax or mail.

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Member/Nonmember fees include the welcome reception, luncheons, entrance to the technical sessions, and the closing reception.

Payment Information ❏ Check enclosed, payable to ASBC (U.S. funds only drawn from U.S. bank) When you provide a check as payment, you authorize us to use information from your check to make a one-time electronic fund transfer from your account or to process the payment as a check transaction. Funds may be withdrawn from your account the same day we deposit payment and you may not receive your check back from your financial institution.

Single Day fee includes lunch on day of attendance. Single Day fee does not include Welcome or Closing Reception ($89 each). Single Day registrants must register by fax or mail.

❏ Charge: ❏ VISA ❏ American Express ❏ MasterCard

Registration Fees

Card No. ___________________________________________________ Expiration Date _______ /_______

Registrations postmarked or faxed by date listed charged accordingly.

Registration (in U.S. dollars)

Advance Standard Amount

by April 18 after April 18

ASBC Member $685 $705 ________ Special for New Members Only*: Registration & 1 Year Membership $795 $815 ________ Nonmember $805 $825 ________ Retired Member $435 $435 ________ Student Member $275 $295 ________ Student Registration & 1 Year Membership** $330 $350 ________ Exhibitor*** $425 $445 ________ Single Day (select one) $325 $345 ________ ❏ Sunday ❏ Monday ❏ Tuesday ❏ Wednesday Guest**** (includes access to hospitality room) $45 $45 ________

________

Workshops/Demonstration—Check only if planning to attend.

❏ Indigenous Spirits Journey $25 $25 ❏ All About Cider

Cardholder Signature (required): _________________________________________________________

❏ Check here if you require special meals or accommodations to fully participate in this meeting.

Please specify. _____________________________________________

* Excludes current members and those whose membership lapsed within the past 12 months.

** Students registering with meeting plus membership

___________________________________________ Faculty Member

*** Each

exhibiting company is entitled to two (2) compli- mentary registrations. Each person must complete a registration form. The fee for each additional exhibitor member is $425 Advance/$445 Standard. Exhibitors must

register by mail or fax.

**** Guests

Pre-annual Meeting Short Courses

Establishing a Successful Sustainability Metric and Tracking Program $175 What Makes a Beer Successful? $175

_________________________________________________________

must have a faculty member sign here to qualify:

Tickets for Guests, Single-Day, Exhibitors

Welcome Reception (Sunday, May 19) _____ × $89 Needed for Sunday Single-Day and Guests Closing Reception (Wednesday, May 22) Needed for Exhibitors, Single-Day, and Guests _____ × $89

Special Events ❏ Meeting Orientation and Mixer Free

Cardholder Name (please print):

________ ________ ________ ________

ASBC Student Travel Fund

Guests must register in advance. Guests wishing to attend any of the receptions must purchase tickets in advance or onsite. Guests must have name badges to attend hospitality.

Co-workers and business associates are not considered guests and must pay registration fees. ___________________________________________ First and Last Name of Registrant’s Guest

To assist university students attending ASBC’s annual meetings, you may contribute to the Student Travel Fund. Indicate amount here. $________

Total Registration Fees Enclosed $________

Cancellation/Refund Policy Registration cancellations must be made in writing and received by ASBC no later than April 18, 2013, and are subject to a $100 processing fee; ticketed events will be fully refunded. Ticketed events and meeting registration cancellations received after April 18, 2013, are not subject to a refund.

Mail or fax form, payment and business card to:

Housing Reservations

ASBC Annual Meeting Registration 3340 Pilot Knob Road, St. Paul, MN 55121 U.S.A. Telephone: +1.651.454.7250 • Fax: +1.651.454.0766

Reservations may be made online at www.asbcnet.org/annualmeeting or by calling toll-free 1.800.325.7832 (United States), or +1.520.544.5085. Inform the operator that you are attending the 2013ASBC Annual Meeting.

Faxed forms must include credit card information to be processed.

Pre-Meeting Short Courses and Events Establishing a Successful Sustainability Metric and Tracking Program Cheri Chastain, Sierra Nevada Brewing Co. Saturday, May 18, 1:00 – 5:00 p.m. • Course Fee: $175

This course will explore the sustainability-specific metrics that are suitable for a brewery. Learn from Sierra Nevada Brewing Co. sustainability coordinator Cheri Chastain what to track, where to find the data you need, and what to do with it once you’ve gotten started.

Cheri will share what tracking metrics Sierra Nevada has in place and how they have helped drive efficiency improvements. To get the most out of this workshop, come prepared with your brewery’s most recent electricity, natural gas, water, trash, and recycling invoices. This workshop will have a hands-on section that will help you get started building your brewery’s metrics. A simple excel spreadsheet and attention to your monthly utility use/cost is all you need to get started!

What Makes a Beer Successful?

Roy Desrochers, GEI Consultants, Inc. Saturday, May 18, 1:00 – 5:00 p.m. • Course Fee: $175

Beer flavor drives market leadership, yet understanding the complex technical issues associated with measuring beer flavor and understanding the sensory results can be a challenge. A set of objective and technical criteria, called the Flavor Leadership Criteria, have been developed to assess the market-leading potential of a beer’s flavor. This workshop will provide a detailed foundation in the sensory analysis of beer and explore the technical aspects of each of the Flavor Leadership Criteria.

Biosphere 2 Tour

Saturday, May 18, 1:15 – 5:00 p.m. • $55 + tax per person

Visit the beautiful Biosphere 2, named one of the must-see “Wonders of the World” by Time-Life Books. Get a historical overview of the project, learn about past and current research, and experience the Biosphere 2 biological systems up close. The link to register for this tour can be found at www.asbcnet.org/annualmeeting/travel.

Exhibition

One of the best hotels in Tucson, AZ, the Hilton Tucson El Conquistador Resort is a beautiful property set at the base of the Santa Catalina Mountains. Inspired by the splendor of its pristine Courtesy of the Hilton Tucson El Conquistador Resort. natural canyon views and lush desert surroundings, this full-service Tucson hotel is the perfect location for the ASBC Annual Meeting.

Hilton Tucson El Conquistador Resort 10000 N. Oracle Road Tucson, AZ 85704, U.S.A. Phone: +1.520.544.1705 Fax: +1.520.544.1224 Website: www.hiltonelconquistador.com Rates: $119 single/double per room Check-in: 4:00 p.m. Check-out: 12:00 p.m.

Housing Reservations Online: www.asbcnet.org/annualmeeting/travel Phone: 1.800.325.7832 (United States) or +1.520.544.5085 Inform the reservationist that you are attending the 2013 ASBC Annual Meeting or refer to the group code: ASB. Indicate any special needs you may have when making your reservation. All reservation inquiries should be made directly to the hotel. Hotel registration must be completed by April 18, 2013.

Airport–Hotel Transfer Service Sign up for the hotel’s airport transfer service to get a guaranteed ride to and from the meeting. The link for this service can be found on the meeting website www.asbcnet.org/annualmeeting/travel.

Registration

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Exhibitors Suppliers of lab equipment, analytical instruments, education, and services for the brewing industry will display their latest advancements at the ASBC Annual Meeting.

2013 Exhibitors American Tartaric Products Anton Paar USA Bruker BioSpin Corporation Cargill, Inc. C.W. Brabender® Instruments, Inc. DSM Food Specialties Ecolab GEA Westfalia Separator Gusmer Enterprises, Inc. Hach Company

Hotel Accommodations

Optek-Danulat, Inc. Pall Corporation Pentair Haffmans PerkinElmer Inc. Profamo, Inc. Siebel Institute & World Brewing Academy Skalar, Inc. Steinfurth, Inc. Thermo Scientific

Interested in Exhibiting?

Contact Cindy Anderson at +1.651.994.3848 or canderson@scisoc.org.

Register by April 18, 2013, and Save!

Registration may be done in one of the following ways: Online: www.asbcnet.org/annualmeeting By fax or mail: Complete the enclosed registration form.

Fax: +1.651.454.0766 Mail: ASBC Annual Meeting Registration 3340 Pilot Knob Road St. Paul, MN 55121, U.S.A. ASBC Members SAVE! ASBC Members receive member pricing—a $120 savings! Not a member? Sign up for Meeting Registration + 1 year membership and save!

Cancellation/Refund Policy Registration cancellations must be made in writing and received

by ASBC no later than April 18, 2013. Cancellations received by this date are subject to a $100 processing fee; ticketed events will be fully refunded. Ticket events and meeting registration cancellations received after April 18, 2013, are not subject to a refund.

American Society of Brewing Chemists 3340 Pilot Knob Road St. Paul, MN 55121 United States of America

ASBC

2013 Annual Meeting May 19–22 Tucson, Arizona

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Register by April 18, 2013, and save!

Register online at: www.asbcnet.org/annualmeeting

Courtesy of the Hilton Tucson El Conquistador Golf & Tennis Resort

ASBC 2013