Challenging Your Perception of Beer Fort Myers, FL, has long been home to great innovators—for instance, scientist and inventor Thomas Edison and engineer and industrialist Henry Ford were clever enough to have their winter homes in beautiful Fort Myers. I bring this up because these two men are legendary when it comes to research and innovation that resulted in “disruptive technologies” that changed marketplaces, something Graham Stewart spoke of at last year’s meeting in relation to brewing innovations. One of the things I’ve always valued about our meetings is that it’s a great forum to advance new ideas, examine old problems in new ways, and challenge existing paradigms and perceptions. This year we have planned a meeting that has a strong core of 10 technical sessions composed of 46 oral presentations and 29 posters from around the globe, 3 engaging workshops, and 2 pre-annual meeting short courses that provide a deeper dive into two new topics. We have not one, but two featured speakers who will get you thinking about the roles of perception in various aspects of brewing science, along with challenging paradigms about how we approach problem solving. And, we are bringing back our popular Pearls of Wisdom format featuring worldclass brewing scientists in spirited debate. Come discover Fort Myers and what helped inspire Edison and Ford. As a meeting attendee, not only will you get the best and latest research in brewing science, we plan to challenge your ways of thinking just as those two great men challenged their industries decades ago. Don’t miss it! Jeffery Cornell, Program Committee Chair
Registration Registration may be made in one of the following ways: Online: www.asbcnet.org/annualmeeting By fax or mail: Complete the attached registration form. Fax: +1.651.454.0766 Mail: ASBC Annual Meeting Registration 3340 Pilot Knob Road St. Paul, MN 55121, U.S.A.
Register by May 12, 2011, and SAVE! ASBC Members SAVE! ASBC Members receive member pricing—a $115 savings! Not already a member? Save when you sign up for Meeting Registration + 1 year of membership.
Cancellation/Refund Policy Registration cancellations must be made in writing and received by ASBC no later than May 12, 2011. 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 May 12, 2011, are not subject to a refund. 2
Pre-annual Meeting Short Courses Haze and Colloidal Stabilization* Karl Siebert, Cornell University; Al Worley, optek-Danulat, Inc. Saturday, June 11, 1:00 – 5:00 p.m. • Course Fee: $175 Haze in beer can have a number of causes. Most frequently it is due to protein–polyphenol interaction, and brewers normally treat beer to delay haze formation beyond the intended product shelf life. Because consumers are more certain of what they see than of what they taste, the presence of haze can make a lasting negative impression. This short course will cover the physics of light scattering (suspended particles, colloids, and light deflection), the chemistry of haze particles (proteins, polyphenols, and other causes), laboratory and in-line haze measurement (scattering angles, filters, wavelengths, and calibration), human visual perception of turbidity (thresholds and above), stabilization of beer to prevent or delay haze formation (cold conditioning, fining, adsorbents, and enzymes), and production of beers with stable clouds.
Enzymes in Brewing—Theory and Practical Considerations* David Maradyn, Novozymes North America, Inc.; Alex Speers, Dalhousie University; TBA Saturday, June 11, 1:00 – 5:00 p.m. • Course Fee: $175 Life, whether plant or animal, involves a complex network of enzymatic reactions. The brewing process is also based on a myriad of enzymatic activities without which the brewing of beer would not be possible. For example, the purpose of malting barley is to allow for the endogenous enzymes in the grain to become activated and for new enzymes to be created. These enzymes are needed to convert starch into sugars for yeast metabolism, degrade complex proteins into simple amino acids for yeast nutrition, and break down and solublize plant cell-wall materials. This short course will start with a review of endogenous enzymes in the brewing process: what they are, where they come from, and why they are important in the brewing of beer. The next topic will cover practical aspects, considerations, and learnings from the use of exogenous enzymes in a brewery setting. The third topic will cover new and novel applications of exogenous enzyme use: brewing with high inclusion of adjunct materials, brewing with nontraditional raw materials, reducing fermentation time, increasing flavor stability, and improving colloidal stability. Lectures will be given by active members of the brewing community working in academia, breweries, and allied industries. At the conclusion of the lectures, time will be allocated for a forum-style question-and-answer session to give participants the opportunity to ask additional questions they may have about aspects of enzymes in brewing.
Keynote & Guest Speakers Opening General Session and Keynote Impact of Multimodal Sensory Input on Perception of Beer Flavor Jeannine Delwiche, PepsiCo Sunday, June 12 The theme of the 2011 ASBC Annual Meeting is Beer: A Matter of Science and Perception. With her extensive background in sensory and perception science, Jeannine Delwiche, Research Fellow LTR at PepsiCo, will offer her insights to set the stage for the meeting. She will share her own and others’ research to show the role of cross-modal perception and how beer appearance, temperature, and mouthfeel can influence perceived flavor. This intriguing area touches many areas relevant to the science of beer, including product design, color, foam quality, aroma, and flavor.