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Registration Materials

World Brewing Congress 2012 July 28 – August 1 Oregon Convention Center Portland, Oregon, U.S.A.

Portland Skyline from the International Rose Test Garden courtesy of Travel Portland / Richard Stanley

World Brewing Congress 2012 is hosted by

Welcome to Portland World Brewing Congress 2012 is being held in Portland, Oregon — the perfect city for this epic event. Portland has more microbreweries and brewpubs per capita than any city in America. Portland features 32 breweries in the city limits, 38 if you consider the entire metro area. In addition, this region is blessed with the best ingredients needed to make beer, as 14 varieties of hops and two-row barley are grown here. It’s no surprise then that Portland is fondly referred to as “Beervana!”

Master Brewers Association of the Americas

With active participation by: Brewery Convention of Japan European Brewery Convention Institute of Brewing & Distilling

Acknowledgements Planning Committee Co-chairs Kathy Kinton MillerCoors (retired) Karen DeVries Anheuser-Busch Inc. Technical Program Committee Co-chairs Christine White Molson Coors Brewing Company Susan Welch Malteurop North America Inc.


Portland Skyline courtesy of Travel Portland

About WBC The American Society of Brewing Chemists and the Master Brewers Association of the Americas, with active participation by the Brewery Convention of Japan, the European Brewery Convention, and the Institute of Brewing and Distilling, are coming together for the fourth time as an international brewing community to “Imagine Our Brewing Future: 2020.” World Brewing Congress 2012 builds on the experiences and successes of the past three congresses. The WBC 2012 Program Committee has been hard at work creating a program with an outstanding lineup of plenary speakers, invited symposia, technical sessions, posters, and workshops. Just like the earlier congresses that brought together representatives from over 600 companies in 44 countries, this promises to be a truly global event. With numerous opportunities to connect with colleagues at the exhibits and networking events, outstanding scientific sessions, and a future-focused program, you have a meeting not to be missed.

Invitation from the WBC Chairs We are very pleased to invite you to World Brewing Congress 2012 in Portland, Oregon, July 28 – August 1, 2012. For WBC 2012 the magic is in the numbers! • We’ll be imagining our brewing future in 2020. • Learning from the presenters of a record 250+ submitted abstracts. • Seeing cutting-edge products, technology, and services showcased by over 100 exhibitors. • Interacting at any of the 5 workshops that cover a wide range of topics pertinent to today’s issues. • Sharing insights with each of our 3 international brewing organization partners, BCOJ, IBD, and EBC, who have organized outstanding future-looking symposia on the technology, workforce, and technical resources needed for the future. • Listening to 2 keynote speakers who will share their thoughts on what the future holds in regard to our products, our processes, and our customers. • And finally, if you can come early or stay late, attending some of the 5 pre-congress courses and 5 field trips to expand your knowledge.

Table of Contents Schedule-at-a-Glance ........................................... 4 Program Highlights .............................................. 6 Networking ............................................................ 6 Keynote Presentations ......................................... 7 Workshops and Invited Symposia ...................... 8 Oral & Poster Technical Presentations ............ 10 WBC 2012 Exhibits ............................................ 17 Supplier Sessions ................................................ 17 Pre-congress Courses ......................................... 18 Field Trips and Tours ......................................... 20 Registration Information ................................... 22 General Information .......................................... 23 Hotel Information .............................................. 23

We invite you to take advantage of this unique opportunity to “work the numbers” with the best in the brewing industry. We look forward to seeing you at WBC 2012 in Portland, Oregon. WBC 2012 Planning Committee Co-chairs Kathy Kinton

Karen DeVries 3

Schedule–at-a-Glance All events are at the Oregon Convention Center unless otherwise noted. Portland Hilton (PH) and World Trade Center (WTC) will also host events.

Friday, July 27 8:00 – 5:30 8:15 – 5:30 10:00 – 6:00

Mount Hood and Brewpub Tour* Hops, Farm, and Field Tour* Oregon Wine Country Tour*

Saturday, July 28 8:00 – 5:00 8:00 – 5:00 8:00 – 5:00 8:00 – 5:00 1:00 – 5:00 2:00 – 5:00 2:00 – 6:00 7:00 – 10:00

Beer Canning and Double Seaming Technology (PH)* Beer Steward Seminar: Understanding Beer (PH)* Sensory Application and Quality Control (PH)* Setting Up a Brewery Quality Assurance Program (PH)* Design of Experiments/Response Surface Modeling (PH)* Registration Hospitality (PH) Welcome Reception (PH)**

Sunday, July 29 7:30 – 5:00 8:00 – 9:30 9:45 – 11:30 9:45 – 11:30 11:30 – 2:00 2:00 – 3:15 2:00 – 3:15 2:00 – 3:15 2:00 – 3:15 3:35 – 5:45 3:35 – 5:45 3:35 – 5:45 3:35 – 5:45

Registration Opening Session and Keynote Address BCOJ Invited Symposium: Technology for the Future Technical Session: Hops 1 Exhibits, Posters, Networking & Lunch Global Conversation: Raw Materials of the Future Global Conversation: Packaging of the Future Technical Session: Analytical 1 Technical Session: Yeast 1 Technical Session: Hops 2 Technical Session: Malt Technical Session: Quality Considerations Workshop: The Trilogy of Barrel Aging

All events are at the Oregon Convention Center unless otherwise noted. Portland Hilton (PH) and World Trade Center (WTC) will also host events. * Additional registration and fee required for this event. Additional for event. this event. ***Guests mustregistration purchase a and ticketfeetorequired attend this ** Guests must purchase a ticket to attend this event.

Hops in Hand photo by Greg Robeson/Oregon Bounty, courtesy of Travel Oregon


Monday, July 30 7:30 – 2:00 8:00 – 9:30 8:00 – 9:30 9:45 – 11:30 9:45 – 11:30 9:45 – 11:30 11:30 – 2:00 2:00 – 6:00 2:15 – 5:15 2:30 – 6:00

Registration EBC Invited Symposium: Resources for the Future Technical Session: Sustainability Technical Session: Sensory Global Conversation: Water & Energy in the Future Workshop: Confabulation into the Realm of Saccharomyces: Theoretical and Practical Exhibits, Posters, Networking & Lunch Open afternoon Craft Distillery Tour* City Tour*

Tuesday, July 31 7:30 – 5:00 8:00 – 9:30 8:00 – 9:30 8:00 – 9:30 9:45 – 11:30 9:45 – 11:30

Registration Technical Session: Analytical 2 Technical Session: Microbiology 1 Workshop: Inline Instrumentation Critical Process Control Points (CPCP) IBD Invited Symposium: Workforce of the Future Technical Session: Brewhouse Operations

11:30 – 2:00 2:00 – 3:15 2:00 – 3:15 2:00 – 3:15 2:00 – 3:15 3:35 – 5:45 3:35 – 5:45 3:35 – 5:45 7:00 – 10:00

Exhibits, Posters, Networking & Lunch Global Conversation: Innovation for the Future Technical Session: Engineering Technical Session: Hops 3 Technical Session: Yeast 2 Technical Session: Yeast 3 Technical Session: Packaging & Cleaning Workshop: Malting Barley for Today’s Brewers—A Brave New World The Global Gathering (WTC)

Wednesday, August 1 7:30 – 12:00 8:00 – 9:30 8:00 – 9:30 8:00 – 9:30 8:00 – 11:30 9:45 – 11:30 9:45 – 11:30 9:45 – 11:30 11:45 – 1:00

Registration Technical Session: Mashing Technical Session: Microbiology 2 Technical Session: Outside the Box Workshop: Hops for the Future Technical Session: Spent Grains Technical Session: Yeast 4 Technical Session: Finishing Closing Lunch and Keynote Address** 5

Program Highlights


WBC 2012 offers access to the latest brewing science and technology through a variety of sessions and formats, including plenary sessions, invited symposia, interactive workshops, supplier sessions, exhibits, and new this year:

Welcome Reception, Saturday, July 28

• Global Conversations

The Global Conversation discussion sessions will foster interaction through non-lecture based programming. Each Global Conversation discussion will focus on specific future-looking topics: Raw Materials of the Future, Packaging of the Future, Water/Energy of the Future, and Innovation for the Future.

• Poster Audio Companion Podcasts

Attendees will have the opportunity to preview the WBC 2012 posters via an audio companion podcast. These 2–3 minute recordings will be available to meeting attendees in the WBC 2012 mobile meeting app 2 weeks before the meeting.

7:00 – 10:00 p.m. Portland is known for its unique food cart culture, and you can experience this first-hand at the WBC 2012 Welcome Reception. This event is included in registration fees for regular attendees, exhibitors, students, and speaker/poster presenters. Guests must purchase a ticket to attend this event. Extra tickets may be purchased for $85.

The Global Gathering, Tuesday, July 31 7:00 – 10:00 p.m. This WBC 2012 event will celebrate the future on a global scale! The World Trade Center plaza will be the setting for this event. Guests, students, single-day registrants, and exhibitors must purchase a ticket to attend this event. Tickets may be purchased for $79.

• E–Proceedings

New this year the WBC 2012 proceedings will be an easy-to-use online resource containing nearly all of the posters and oral presentations from World Brewing Congress 2012. Posters can be magnified to focus on specific text, figures, images, tables, and graphs. Oral presentations will include the author’s full slide show complete with graphics. Citable abstracts of all presentations will be included.

Courtesy of Travel Portland


Keynote Presentations

Tim Boyle

Jack Uldrich

Director of Sustainability, Health, Safety, and Environment Columbia Sportswear

Global Futurist

Tim Boyle has served as president and chief executive officer of Columbia Sportswear Company since 1989 and oversees operations of the active outdoor company from its Portland, Oregon, headquarters. Tim’s career with Columbia Sportswear began in 1971 when, during his senior year at The University of Oregon, his father who had been running the company since 1964 died suddenly of a heart attack. In order to continue the aggressive expansion that had increased the company’s sales that year to $1 million, Gert Boyle, Tim’s mother, quickly enlisted Tim’s help. After struggling for two years to regain momentum, the company began to grow. By March 1998, when the company went public, sales had grown to $427 million and surpassed $1 billion in 2004. An alumnus of the University of Oregon, Tim serves on the Boards of Directors of Northwest Natural Gas Company and Craft Brewers Alliance, Inc.

Jack Uldrich is a renowned global futurist, independent scholar, sought-after business speaker, and best-selling author. His books include the best-selling and award-winning Into the Unknown: Leadership Lessons from Lewis & Clark’s Daring Westward Expedition and Jump the Curve: 50 Essential Strategies to Help Your Company Stay Ahead of Emerging Technologies. His most recent works include Higher Unlearning: 39 Post-Requisite Lessons for Achieving a Successful Future and Unlearning 101: 101 Lessons in Thinking Inside-Out the Box. Jack’s other written works have appeared in The Wall Street Journal, BusinessWeek, The Futurist, Future Quarterly Research, and hundreds of other newspapers and publications. In addition to speaking on future trends, change management, and leadership, Jack is a leading expert on how businesses adapt. He is noted for his ability to deliver provocative, new perspectives on competitive advantage, organizational change, and transformational leadership. 7

Workshops and Invited Symposia Confabulation into the Realm of Saccharomyces: Theoretical and Practical

Inline Instrumentation Critical Process Control Points (CPCP)

Some say “beer is magic in a glass.” As brewers and scientists, we venture to qualify and quantify parameters that create this magic. Be it lager, ale, Belgian specialty beer, or wine, it is the yeast that makes the difference. Join our international panel of experts as we confabulate theoretically and practically through the realm of Saccharomyces.

Those working in brewery maintenance, quality assurance, or brewery process design in any size brewery will gain a general understanding of the traditional locations of inline instrumentation and analyzers in the brewing process. When considering inline instrumentation selection and location, each location has its own challenges, from environmental and process influences and hydraulic conditions to the need for sanitation. (Additionally, the inline measurement has to be periodically validated and the accuracy of the measurement checked.) Other factors include reoccurring costs and skill set required to operate and maintain the instrument, the needed standard reference device, and consideration of the total cost of ownership (TCO). The tradeoffs to having inline measurements versus using a portable meter or offline options are important considerations when implementing any solution.

Hops for the Future

Photo by Greg Robeson/Oregon Bounty, courtesy of Travel Oregon


Hops are the spice of beer, and defining future spice is an opportunity for brewers. As the brewing landscape changes, so does the climate for hop acreage and variety. We have created a workshop that brings together hop research and the USDA/Washington State University breeding programs of the Northwest United States, interwoven with regulatory and analytical perspectives of the European hop industry. Defining the future of hops is shared from field to glass. At the end of the workshop we will experience the taste of single-variety hop beers: past, present, and future.

Malting Barley for Today’s Brewers — A Brave New World A panel of industry experts will present various barley-related issues that both challenge and create opportunities for the malting and brewing industries now and in the near future: • Sustainability — how maltsters and brewers can drive increased sustainability in the barley supply chain, from varietal development that focuses on ecological efficiencies to efficiencies in logistics, from grower to/through malthouse and brewery. • Marketing — how recent changes will dramatically change the way barley is marketed in North America. • New Technologies — options for gluten-free beer with malting barley. • New North American Varieties — new varietals including winter barley.

The Trilogy of Barrel Aging

EBC Invited Symposium: Resources for the Future

As brewers we often think of beer containing four main ingredients: malted barley, hops, water, and yeast. However, as brewers who use barrels, the barrel becomes a dynamic fifth element in our beer. The more we can appreciate and understand our barrel partner, the better our beer will be. Our expert panelists will dig deep into the three leading components of aging beer in oak: • The complexity of flavors the wood contributes. • The impact of material previously housed in the barrel. • The microflora offerings — present or absent.

Organized by European Brewery Convention John Brauer, European Brewery Convention; Carsten Zufall, Cerveceria Polar CA; Martin Biendl, Hopsteiner HHV GmbH

BCOJ Invited Symposium: Technology for the Future Organized by Brewery Convention of Japan Hiroyuki Yoshimoto, Kirin Brewery Company, Ltd.; Tomoo Ogata, Asahi Breweries, Ltd.; Takako Inui, Suntory Liquors Ltd.; Masahide Sato, Sapporo Breweries Ltd. This symposium will address the newest breakthrough technologies for the future. Topics will include the comprehensive diagnosis system for evaluation of yeast brewing performance, research on yeast brewing performance by genome engineering technology, regulation of complex hop aroma compounds through the brewing process by a food metabolomics approach, and studies on the effects of insufficient nutrition on off-flavors and its application to no- and less-malt beer production.

This symposium will give an update on EBC, the EBC Science Group, and the Brewers of Europe and the technical resources they provide. Technical topics include strategies to decrease LOX activity in pilsner malts to improve beer flavor stability and the influence of different hop products on key aroma and bitter taste molecules during beer aging.

IBD Invited Symposium: Workforce of the Future Organized by Institute of Brewing & Distilling Charlie Bamforth, University of California, Davis; Graham Stewart, GGStewart Associates; Katherine Smart, University of Nottingham This symposium will address the upcoming challenges of training and educating the workforce of the future in the brewing industry. What will they need to know? How do they learn? How will they be trained? What skill sets will be important? This is guaranteed to be a lively discussion, so come and share your insights. 9

Oral & Poster Technical Presentations Analytical A glimpse of craft beer over the past 6 years through large scale analytical testing A new and improved method for monitoring beer vicinal diketones as maturation markers A novel gas chromatographic system to characterize hop aroma Analysis of Michigan hops varieties and easy and direct typification by paper spray ionization mass spectrometry and principal component analysis Analysis of volatile thiols in beer with on-fiber derivatization and GC/MS determination Assessment of instruments for use in breweries Beverage antioxidative index (BAX)—An advantageous tool for the evaluation of beer flavor stability Brewing with barley: Comparing protease activities with the resulting proteins and peptides in beer using activity-based protein profiling and LC-MS/MS Carbohydrate analysis using HPLC with PAD, FLD, CAD and MS detectors Carbon dioxide solubility in wort and beer Comparing optical versus traditional measurement technology in the brewery Complex evaluation of technological changes—Impact on foam Determination of isoxanthohumol, xanthohumol, alpha and beta bitter acids, and trans- and cis-iso-alpha-acids in beer using HPLC with UV and electrochemical detection Determining flavors and “defects” in beer by headspace trap/gas chromatography/ mass spectrometry (HStrap/GC/MS) Development and validation of an assay method for phenolic flavor compounds in beer flavor standards Development of a fast and reliable microwave-based assay for measurement of malt color 10

Development of a microplate FAN method—Not always as straightforward as expected Ensuring product quality, efficiency, consistency and safety through advanced process analytics Fast GC-FID method for the analysis of primary hop essential oils Fate of mycotoxins during beer brewing Free and oxidized fatty acids: Comprehensive strategies for separation and quantification from hops, malt, wort, and beer Hop aroma analysis in beer using PDMS-stir bar sorptive extraction-GC-MS Indirect detection of microbial contamination in beer by chemical fingerprints “Just shoot”—Quick and easy determination of hop iso-alpha-acids in beer Matrix effect and practical considerations for accurate quantification of acetaldehyde and higher alcohols in beer using headspace GC-FID Modernizing and scaling down multiple brewery laboratory assays using a scanning multi-well spectrophotometer Monitoring flavor active epoxydecenals during beer storage at ppt levels Near real-time monitoring of carbohydrates during beer processing by a microchip capillary electrophoresis technology New insights on preservation of beer with a high oxygen reduction potential Owlstone’s FAIMS-based (“field asymmetric ion mobility spectrometry”) chemical analyzer quantifies diacetyl, contaminants, VOCs and much more in real-time right at the point of need Rapid determination of high molecular weight 1,3/1,4-beta-D-Glucan by a novel photometric method Recent discoveries in beer foam Resonance light scattering technique for the determination of proteinase A activity SBU—A new and rapid method for determining bitterness in beer Stale aldehyde analysis by in-solution PFBHA derivatization and SPME-GC-ECD

The effect of hop processing and exposure time on dry hop aroma extraction The measurement of carbon dioxide in packaged beer: A critical review Thermodynamic properties of primary gushing of beer Turbidity and haze identification in beer—An overview

The Food and Drug Act of 2010—What effects can we expect on the brewing industry? Utilizing ozone: Energy savings in automated CIP sanitization

Brewhouse Operations Brewing intensification—Successes and failures Compact brewhouse for up to ten brews/day and 250,000 hL/year Craft brewing on a shoestring Increasing brewhouse throughput whilst improving sustainability and product quality Maintaining purchased CO2 beverage gas purity levels to the published ISBT quality guidelines limits via multi-layer adsorption technology New results of procedural analysis methods for mash characterization Optimized conditions for pre-treatment of hops in the brewhouse to maximize utilization rate without a decrease of beer quality The false bottom’s free passage area—Important feature or negligible? The influence of nitrogen compounds on beer characteristics The mechanic principles of the whirlpool

A guide to understanding the brewery flash pasteurization process, determining the most appropriate operational requirements, and selecting the equipment that best fits your brewery application A small brewing plant for product development, whose initial cost could be reduced dramatically by using recycled equipment Beer clarification with modern centrifugal separators Energy conservation decisions germane to the small brewery Future brewery concepts and upcoming streams Integrated master planning Passivation of austenitic stainless steels for the purpose manufacturing and handling beer Removal of volatiles from beer by gas (N2) stripping coupled with high-vacuum Wort stripping: Based on thermal desorption, supports the classic boiling process with a more efficient evaporation and without using additional thermal energy


Enzymes, Extracts, Other Ingredients

A novel air ingress test method Clean—What does it mean? CCP control with ultraviolet: Where, when, how? What are the controls and solutions gained? Conveyor lubricant for stainless steel chains that saves water Keg cleaning and root cause analysis Sanitation challenges for the growing brewery

Brewing with unmalted barley and Ondea Pro® enzyme technology: The science and the economic potential Development of 100% wheat brewing by optimizing the selection of wheat raw materials and the enzyme composition Enzymatic production of gluten-free beers from conventional grains Optimization of the application of commercial enzymes in sorghum mashes Pitfalls and gains from applying xylanases in brewing

Engineering 11

Finishing and Stability Advances in beer filtration and stabilization—Reducing the costs and using a new engineered diatomaceous earth filter aid with silica gel absorption properties Analysis of the control factor concerning beer filterability and establishment of the method for controlling filterability Evaluation of pre-isomerized hop extracts and their influence on the long-term stability of beer by using a charge titration method Impact of filtration and filter aids on the iron content and haze formation Influencing factors of hydrogen bonding intensity in beer Laboratory tests of beer aging under aerobic and anaerobic conditions New approaches for kieselguhr-free filtration and characterization of filter aids Recent findings on the mechanism of chill haze—A physicochemical explanatory approach Strategies for dealing with peroxides The effectiveness of pre-combined colloidal stabilizers The foaming properties of pale and specialty malts The role of reference standards in modern brewing chemistry Thiols during production and storage of beer Use of tannins for beer stabilization during end-filtration

Hops A natural foam enhancer from hops A study of the functionality of hop epsilon-resins as a novel brewing product Analysis of hop-derived flavor compounds in the U.S. hops Comparative analysis of North Carolina and Pacific Northwest grown hops by brewing science students at Appalachian State University Contributions to hop aroma in beer from the water-soluble fraction of hops Degradation kinetics of iso-alpha-acids Development of new hops varieties in the Czech Republic and new opportunities in brewing 12

Development of SNP-based identification method of hop varieties Dry hopping—The history and its current importance Growing hops is stressful! HBC 369—A new flavor hop variety Hop and hop substances—Induction, reduction or suppression of gushing? Hop aroma and harvest maturity Hop oil analysis—The power of stable isotope dilution assays for quantification at trace levels Identification of hop cultivars using high resolution melt curve analysis Increasing the hop alpha-acids utilization by hop pre-isomerization and the evaluation of the bitter quality of beer Influence of fermentation compounds from yeast on the quality of hop aroma Phenolic profiling of lager beer during aging in relation to hopping technology The role of “unknown” hop proteins

Malt and Grains A comparative study of oat (Avena sativa L.) cultivars as brewing adjuncts g-Aminobutyric acid (GABA)—A practical indicator for the detection of heterogeneities during malting? Characteristics of ascorbate peroxidase in malt Developing an NIRS method for assessing black point in single kernels of malting barley Fermentability of Canadian two row malting barley varieties: Wort turbidity, density, and sugar content as measures of fermentation potential Hulless barley malt a dramatic difference—Less extract and more money for brewers Improvement of beer flavor stability through the LOX-less barley approach Limitations to predict malt quality by using malt friability analysis during breeding of malting barley Performance of LOX-1-less malting barley—Sapporo’s worldwide strategy for development of high quality malting barley varieties

Research on malting technology of hulless barley used for brewing hulless barley beer Studies on the kilning conditions of teff (Eragrostis tef) malt as alternative raw material for gluten free foods and beverages The relationship between barley starch structure and the sugar profile of wort Toward a DNA fingerprint to identify barley cultivars that fit specific brewers’ needs Trends in the incidence of Fusarium and Microdochium species in UK malting barley: Impacts for malting and brewing quality Varietal effect of teff (Eragrostis tef) on the dimethyl sulfide (DMS) content and enzyme activities of teff malt Wort amino acid composition of new Canadian malt barley varieties and their relationship with grain protein

Mashing About the influence of different mashing methods on the beer quality of classical beer styles Mashing without primary energy—The path to an autarchic brewery Monitoring of the mashing process by viscosity measurements

Microbiology Adaptation of Lactobacillus brevis to beer—Role of metal trace elements and membrane lipids Assessment of airborne microorganisms in a craft brewery Assessment of barley malt fungal communities using pyrosequencing Classification, identification and detection of beer spoiling microorganisms—A review Comparative genomics enables a genetic barcode to discriminate and score beerspoiling and non-spoiling Lactobacillus brevis Differentiation of Lactobacillus brevis strains along their beer-spoiling potential using MALDI-TOF MS

Effect of plasmid loss on the beer-spoiling phenotype of Pediococcus claussenii ATCC BAA-344T Effectiveness of a new automatic cell viability counter in comparison to established methods Exploration of matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS) as a fast identification tool for beer spoilage bacteria Fast and reliable identification and differentiation of beverage spoiling yeasts by MALDI-TOF MS Gene expression measurement by real time PCR, relevant for the synthesis and the degradation of acetate esters and 4-vinylguaiacol, in top fermenting yeast Identification of bacterial contaminants in beverages by MALDI-TOF MS Impact of Fusarium culmorum infection on barley malt protein fractions, on brewing process and beer quality Investigating the possibility to control brewery biofilms by inhibiting quorum sensing Investigation into the antibacterial activity of mesoporous zirconium phosphate against beer-spoilage bacteria Investigation of beer-spoilage ability of Dekkera/Brettanomyces yeasts and development of multiplex PCR method for beer-spoilage yeasts Methods for induction, separation and identification of haploid strains of industrial brewer’s yeast Optimizing hops gradient plates for assessing bacterial beer-spoilage potential Pediococcus claussenii genetic expression during growth in beer assessed by transcriptome sequencing (RNA-seq) Quantitative evaluation of biofilm composition using real-time PCR Quantitative real-time PCR analysis of putative beer-spoilage associated genes in Pediococcus claussenii and Lactobacillus brevis The application of antifungal protein (AFP) from Aspergillus giganteus to malting process and its effect on malt and corresponding beer 13

The spoilage of microbrewery beer from Bacillus species isolated from pelletized hops Using PCR in brewery routine makes you see microbiology from a new angle Visualizing fermentation in living yeast cells

New data on bisphenol A (BPA) concentrations in canned beers Science based environmental labeling for beer The effect of bottle conditioning on flavor stability and measured air levels


Quality Considerations

Arabinoxylans and fructans in the malting and brewing process Development of 0.00% alcohol beer, focusing on the characteristic bitterness and body of regular beer Functional food—International legislation on “health claims”? Global review of alcohol warning labeling requirements OSHA and proposed diacetyl limits in the workplace—What effects can we expect on the brewing industry? Silicon in lager beers and its balance during the brewing process The glycemic index—Chance or threat for the beverage industry?

35 years of malting and brewing—Experience with improvements in quality characteristics of raw materials and changes of technologies in maltery and brewhouse Mid-infrared sensors: Testing in-progress product quality at critical process control points (CPCP) in the brewing and packaging processes Primary gushing: The explosive love story between CO2 and hydrophobin The equipment to sample the fermenting beer from four positions in the cylindroconical vessel and its practical application to flavor improvement in the brewery

Outside the Box Novel beers produced using wine technologies Oat: Substrate for malted cereal fermented beverages Putting science to work in the brewery

Packaging (Bottles, Draft, Cans) Development of barrier materials for bio-based beverage packages Draught beer equipment and microbiology—Investigations to avoid microbiological contaminations Establishment of a new beer canning process based on dew-point temperature filling technology IBD Master Brewer Module 5 project: The construction and implementation of a packaging quality laboratory for a large craft brewery Improvement on the oxidative beer flavor stability using active packaging material— Advantages or disadvantages in comparison to SO2-addition LineMET—Efficiency analysis tool in bottling plants 14

Sensory A university course on fermentation science in a global society with a study abroad flavor Acceptance of off-flavors in beer by common consumers Beer and cheese: Does the marriage bring equal rights? Does better beer glassware enhance enjoyment of better beer—Or is that just a crock? Going the last mile: Better draft beer presentation Good sensory techniques for training a beer panel How accelerated ageing can help to assess the physiological state of yeast in bottlerefermentation beers Impact of fermentable and non-fermentable sugars on oxidative processes during brewing, SO2 formation, palate fullness and flavor stability Improving and controlling hop flavor in dry hopped bottom fermented beers by the use of activated carbon Influence of beer CO2 content on its drinkability Influence of maltodextrins on palate fullness of beer Re-inventing the wheel: The intimate sensory links between beer balance, flavor strength and drinkability

Sensory and chemical differences between naturally and artificially carbonated beer Sensory comprehensive evaluation of beer in China supermarket Sensory evaluation of Belgian and U.S. red/brown sour beers Sensory perceptions of people liking or disliking beer Volatile phenols: Emergence of specific profiles among Belgian special beers

Spent Grains A new approach for sustainable utilization of spent grains to develop a profitable process From spent grain to “bio-coal”—Is hydrothermal carbonization (HTC) an unvalued key technology? Treatment of spent grains by hydrothermal cleavage to purify dietary fibers Ultrasonic treatment of brewer’s spent grains for bioethanol production

Sustainability Anaerobic treatment of brewery wastewater: Examining twenty-five years of data and feedback Bag it up—Flexible vessels in brewing Brewery wastewater recycling: A case study Chemical free sustainable cooling water treatment at a Texas brewery Customizing sustainability through PET Data on energy and water use in breweries Energy efficient hop kilning system with integrated hop oil recovery from the exhaust air Guidelines for efficient water use in the brewery and bottled beverage industries High rate anaerobic digester systems for brewery wastewater treatment and electricity generation: Engineering design factors and cost benefit analysis Malt manufacture: Being practically sustainable Novel approaches to recycling of production waste from yeast propagation Optimizing brewing process heating energy management with modular on-demand boiler systems

Replacing COD in breweries with real-time online organics monitoring to prevent product loss, reduce water and energy consumption, and minimize waste treatment costs Reuse of brewery wastewater—Aerobic and anaerobic membrane bioreactors Sustainability for Anheuser-Busch Sustainable value creation with enzyme technology Techniques to reduce energy and water use in breweries

World-Class Manufacturing A new method for COD and COD peak alarm measurement in beer and soft drink plants Hygienic membrane process design as an advantage in the brewing guild for a secure beverage production—Viewpoint of an equipment and plant Identifying critical control points (CCP) and optimizing process and laboratory instrumentation to the brewing process Managing “by exception”: Integrating disparate process control and lab technologies into real-time recipe and specification management systems

Yeast and Fermentation A new method for estimating the premature yeast flocculation potential of malts using 180 mL scale fermentation A novel method of inducing and retaining cell cycle synchronization in cultures of Saccharomyces cerevisiae A technique to conclude the stage of fermentation from easy accessible on-line measurements An investigation of methylsulfonylmethane as a fermentation aid Activities of maltose and maltotriose fermentations in relation to their genes within Saccharomyces cerevisiae and the lager yeasts Application of near-infrared spectroscopy (NIRS) in the brewing industry for on-line determination of critical process parameters 15

Bottle conditioning of beer: Strategies to improve yeast refermentation performance Challenges in brewing higher alcohol kvass Construction of low acetaldehyde production brewing yeast with traditional mutagenisis strategy Control of sulfur volatile compounds synthesis in lager beer production Determination of fermentor shear through empirical and theoretical methods Differentiation of top- and bottom-fermenting brewing yeasts and insight into their metabolic status by MALDI-TOF MS Direct supplementation of yeast with lipids as a means to reduce sulfur dioxide formation Effects of non-sugar nutrient concentrations on fermentation and beer flavor Experiences with new fermentation test-tubes—Standardized small scale fermentation from wort to bottle Exploring and exploiting the natural phenotypic landscape of yeast Formation of styrene in wheat beer dependent on fermentation management and the release of cinnamic acid during mashing Genetic drift and variation in brewing yeast cultures Genetic roots of lager brewing yeast: Saccharomyces eubayanus and the Patagonian hypothesis Heterogeneous fermentation method in multi-filling cylindroconical vessels for high quality beer High throughput evaluation of industrial growth conditions for industrial Saccharomyces yeasts Impact of hops and yeast strains on production of hydrogen sulfide during fermentation: H2S production from five hop varieties with lager and ale yeast Impact of hops on production of hydrogen sulfide during fermentation: H2S production from different levels of elemental sulfur addition Large-scale systems biology approach to select and create novel yeast strains with superior fermentation characteristics 16

Mechanism of suppression of pyruvate and acetolactate formation by use of yeast with modified mitochondrial transportation system Methods and applications for the appropriate characterization of microorganisms Modeling and simulation on agitation by wort aeration and establishment of the dissolved oxygen control technique Modern brewery yeast management New insights into the mechanisms underpinning diacetyl formation and reduction in large-capacity cylindroconical fermentations Observation of flocculation protein during propagation of brewing yeasts Organic acids in the brewing process: A new approach in “drinkability” Practical yeast culturing for brewpubs to production brewing Standardized fermentation parameter for probiotic and non-probiotic lactic acid bacteria in barley malt wort “Static” storage of a spiced beer—When is the beer mature? Stress tolerance in group 1 and 2 lager brewing strains Sub-genomic co-operation in the hybrid lager yeast Saccharomyces pastorianus The effect on fermentation by-product of the amino acids in wort The evolution of the yeast monitor as critical process control instrument within modern breweries The Nalco yeast activity monitor: Brewing applications The new species Saccharomyces eubayanus may be one of the parent species of the hybrid lager yeast Saccharomyces carlsbergensis Threshold detection of premature yeast flocculation inducing malt using the miniature fermentation assay Understanding and evaluating the effect of wort boil time and trub levels on malt fermentability with the miniature fermentation method Use of structured problem solving methodology to improve acid wash yeast process Washing recovered yeast with chlorine dioxide

WBC 2012 Exhibits

Supplier Sessions

Representatives from an estimated 100+ leading industry suppliers will be available in the WBC 2012 Exhibit Hall. Discover the latest advancements and have your questions answered as you meet with exhibitors (list below current as of March 29, 2012) during the dedicated exhibit hours.

This time has been set aside for the companies listed below† to present the latest products and services, perform hands-on demonstrations, or have in-depth conversations with attendees interested in their products. Full descriptions will be posted on the WBC website and in the Program Book.

Exhibit Hours Sunday, July 29 11:30 a.m. – 2:00 p.m. Monday, July 30 11:30 a.m. – 2:00 p.m. Tuesday, July 31 11:30 a.m. – 2:00 p.m. 3M Purification, Inc. ABM Equipment Company Albert Handtmann Holding GmbH & Co. KG American Tartaric Products, Inc. Anton Paar USA ARIX Company Ashland Speciality Ingredients Brewers Supply Group Briggs of Burton,Inc. Bühler Inc. Burkert Fluid Control Systems Butterworth, Inc. ChemTreat Cloud-Sellers DCI, Inc. Desert King International Diversey, Inc. DSM Food Specialties DuPont Industrial Biosciences EMG International, Inc.

Endress & Hauser, Inc. Enzyme Development Corp. Esau & Hueber GmbH EUWA H. H. Eumann GmbH Fleetwood GoldcoWyard Flottweg Separation Technology, Inc. G-M-I, Inc. GEA Brewery Systems/ Process Engineering, Inc. GEA Tuchenhagen GEA Westfalia Separator GF Piping Systems GKD-USA, Inc. Golden Industrial Refrigeration Gusmer Enterprises, Inc. Hach Company Hamilton Company Hansen-Rice, Inc. Hop Growers of America/ Hop Research Council

The Institute of Brewing & Distilling Kagetec Industrial Flooring Kalsec, Inc. Kosme Krones, Inc. Lallemand, Inc. LOGIX Mettler Toledo Ingold Micro-Matic, Inc. Microbiologics, Inc. Netzsch Pumas North America, LLC NovaTech NovaBiotec® Dr. Fechter GmbH optek-Danulat, Inc. Pall Corporation Pentair Haffmans Perkin Elmer PermaCold Engineering, Inc. Plastic Kegs America

PQ Corporation Profamo, Inc. PureMalt Products Ltd S. S. Steiner, Inc. Separators, Inc. Sheldon Manufacturing, Inc. Siebel Institute and World Brewing Academy Siemens Industry, Inc. Skalar, Inc. SPX Steinfurth, Inc. Tensid-Chemie GmbH Thermo Scientific University of Nottingham Verde Environmental Services, LLC VLB Berlin Vorne Industries VTT Technical Research Centre of Finland Weyermann Specialty Malts

ABM Equipment Company Anton Paar USA Lallemand, Inc. NovaTech Plastic Kegs America Steinfurth, Inc. Verde Environmental Services, LLC Vorne Industries † These companies had reserved at the time of print. 17

Pre-congress Courses Beer Canning and Double Seaming Technology

Beer Steward Seminar: Understanding Beer

Organized by MBAA Advance (by June 19, 2012) Standard (after June 19, 2012)

Organized by MBAA Advance (by June 19, 2012) Standard (after June 19, 2012)

$169 $189

Beer packaging has included metal cans since the early 1930s. Cans have steadily increased their presence in the beer market and are now the most common form of packaged beer in the United States of America. Craft brewers are discovering some of the benefits of canned beer: low oxygen pick up, complete protection from UV light, simpler line layouts, and savings on shipping costs due to reduced package weight. This course teaches you everything about beer canning from can and endmanufacture through line layouts, can handling, common defects, filling, double seaming on both large and small equipment, common QA checks for maintaining can integrity, and product quality. Instructors: David Schuerman, Ball Can Company Randy Dillman, KHS Ashley Martin, Widmer Bros. Brewing Company Darryl Hoffinger, Widmer Bros. Brewing Company James Gordon, Cask Brewing Systems

$295 $325

The MBAA Beer Steward Program is aimed at educating beer professionals about beer after it leaves the brewery and enters the wholesale and retail markets. The program entails attendance at the seminar, study of the Beer Steward Handbook, and successful completion of the program’s online examination. The seminar is an all-day flavor- and sensory-intensive class that will walk you through understanding basic sensory systems, a sensory tour of the brewing process, learning how presentation lets customers sense with their eyes, and exploring beer’s four major flavor-driven groups to which all styles (lager or ale) belong. The seminar culminates with a final flavor-intensive section on pairing beer with foods. The seminar is limited to 50 spaces. Instructors: Rick Seemueller Bill White

Design of Experiments/Response Surface Modeling Organized by ASBC Advance (by June 19, 2012) Standard (after June 19, 2012)

$149 $169

It is widely recognized that most real systems (such as unit operations, analytical methods, or product composition to property relationships) are affected by © Shutterstock


multiple factors. One variable at a time experimentation does not work well with this situation, as it ignores large regions of possible interest and is not mathematically capable of detecting interactions between factors (such as enhancement or suppression). Combinatorial experiment designs enable efficient collection of the data most useful for gaining an understanding of system behavior and optimization. Constructing a mathematical model that describes system behavior is done with response surface methodology (RSM). Modeling is typically performed with a multivariate regression procedure such as multiple linear regression or (preferably) partial least squares regression. Evaluating model validity and quality will be described and examples will be presented. Instructor: Karl Seibert, Cornell University

Sensory Application and Quality Control Organized by ASBC Advance (by June 19, 2012) Standard (after June 19, 2012)

$189 $209

Maintaining beer quality and consistency can strongly benefit from a sensory evaluation program in your brewery. This workshop will give you the fundamental tools needed to build your own testing program customized to your brewery needs. We will address testing methods for both production consistency and shelf-life stability, including industry examples. Hands-on exercises and interactive tastings will support the presented methods. We will finish the day with a panel of experts (the staff of instructors). This will allow you to ask questions of a team of individuals who currently work in the brewing industry. The course is limited to 50 spaces.

Instructors: Annette Fritsch, Boston Beer Company Teri Horner, MillerCoors Amanda Benson, Deschutes Brewery Lauren Woods Salazar, New Belgium   Cathy Haddock, Sierra Nevada Gwen Conley, Port Brewing Company and The Lost Abbey

Setting Up a Brewery Quality Assurance Program Organized by MBAA Advance (by June 19, 2012) Standard (after June 19, 2012)

$169 $189

Brewers of all sizes strive to bring to market beers of consistently high quality. This course is designed to help brewers understand the facets of monitoring process quality from brewing microbiology to fundamental lab checks. The experienced instructors will show you how to set up product specifications, sampling plans, requirements for a basic laboratory, micro-checks, and a sensory program with a demonstration of sensory training. The course packs everything you need to know about setting up a quality assurance program. The course is limited to 50 spaces. Instructors: Lynn Kruger, Siebel Institute of Technology Roy Desrochers, GEI Consulting Jaime Schier, Harpoon Brewing Company Jeff Edgerton, BridgePort Brewing Company 19

Field Trips and Tours City Tour Monday, July 30, 2:30 – 6:00 $35 (45 person maximum) See all the many and varied attractions the “Rose City” has to offer onboard the Big Pink Sightseeing Trolley Tour. The trolley will pick up the tour at the Oregon Convention Center. This expertly narrated tour is an excellent way to experience Portland at your own pace with carefully chosen stops where you can hop off and see the sights and then reboard later. Spend the afternoon exploring all the highlights of Portland and then let the trolley take you back to the Hilton Portland.

Craft Distillery Tour* Monday, July 30, 2:15– 5:15 $35 (45 person maximum)

This tour will allow you to ask questions, sample spirits, and learn about the world of distilleries. The tour bus will pick you up at the Oregon Convention Center, and you will be able to explore two nearby distilleries. See how Bull Run Distilling Company uses pure water, raw grains, sugar, barrel aging, and a blend of art and science to produce craft-distilled rum, whiskey, and other spirits. From there, visit Clear Creek Distillery, which has used the traditional European pot still, along with techniques learned in Alsace and Switzerland, to make world-class eau de vie, grappa, and liqueurs for over 26 years. The bus will drop you off at the Hilton Portland.


Portland Skyline courtesy of Travel Portland

Oregon Wine Country Tour Friday, July 27, 10:00 – 6:00 $129 (40 person maximum) The Yamhill Valley is central to the burgeoning Oregon wine industry. It’s considered, by many, to be the new home of the pinot noir. Join us as we visit four different wineries and experience how traditions blend with modern values, including LEED-certified facilities and the production of organic wines. The tour includes transportation to and from the Hilton Portland, an experienced tour guide, lunch at a wine country bistro, and all tasting fees and gratuities.

Hops, Farm, and Field Tour

Mount Hood and Brewpub Tour

Friday, July 27, 8:15 – 5:30 $65 (45 person maximum)

Friday, July 27, 8:00 – 5:30 $79 (45 person maximum)

This tour will take you into the heart of the Oregon hops territory. The tour will make its first stop in Corvallis at Oregon State University. Most hop varieties favored today by craft brewers were developed by the USDA-ARS breeding program at Oregon State University. OSU also has a Fermentation Science program, which conducts research on how to evaluate and improve the flavor, aroma, and health properties of beer. Lunch will be provided.

The tour through the Columbia River Gorge and Hood River Valley begins at Multnomah Falls, the tallest waterfall in Oregon and the second tallest year-round waterfall in the United States. The next stop will be at Double Mountain Brewery in beautiful Hood River. Double Mountain was founded in 2007 and considers itself to be a “brewers’ brewery,” with an uncompromising focus on beer quality. Lunch will be served at the Hood River Marina on the Columbia River. From there you will be off to Logsdon Organic Farmhouse Ales. Their traditional brewery is located on a farm where they grow some of the hops they use in their hand-crafted beers. Your last stop will be at Mt. Hood — Oregon’s tallest peak, towering at 11,240 feet. Your tour includes transportation to and from the Hilton Portland, an experienced tour guide, lunch at a wine country bistro, and all tasting fees and gratuities.

On our way back from Corvallis the tour travels through some of Oregon’s hop-growing region. The group will stop and tour two hop farm facilities in the Hubbard, Oregon, area. There are currently 22 commercial hop farms in Oregon, many of which have been in the family for generations. Oregon is ranked second in hop production for the United States. The Oregon hop-growing region, situated around the 45th parallel with its mild temperate climate, is similar to that of the German hop-growing region. The tour will also be visiting Fobert Farms, which is home to one of the Oregon Hop Commission research plots. With the support of the Hop Research Council, the OHC works with the USDA and WSU public hop breeding programs to grow advanced selections in this hop yard. This provides a chance to see how these experimental hop varieties will grow in a commercial hop yard. If a variety has all the important brewing and agronomic characteristics, it is then released as a new public variety by either the USDA or WSU. Lunch is included.

Columbia River Gorge courtesy of Travel Portland / Mr. Janis Miglavs 21

Registration Information Registration Options Register online at Print and complete the registration form at

WBC 2012 Fees All WBC registration fees are in U.S. dollars (USD) Fee Schedule Early Regular/Onsite Regular $750 $795 Presenter $575 $620 Exhibitor $400 $400 Single Day $350 $400 Student $225 $250 Retired $425 $425 Guest $45 $45

Registration Advance registration is available until Thursday, June 19, 2012, midnight CDT (Central Daylight Time). To register online go to Or, fill out and return the enclosed registration form. For additional information, please contact WBC 2012 headquarters at +1.651.454.7250 or Regular, Exhibitor, Presenter, Single Day, and Retired registration fees give you entrance to the technical sessions, workshops, and exhibit hall. For more details on what is included with each registration type, visit the website or review the enclosed Registration Form. 22

By registering for WBC 2012, you guarantee that you are 21 years of age or older. Minors under the age of 21 will not be allowed to attend any of WBC’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 upon request at any point during the event. Exhibitor Registration Each exhibiting company is entitled to one complimentary exhibitor registration. Please see the Exhibitor Checklist on the WBC website for more information and to register each exhibitor individually using the Exhibitor Form. Student Rates Full-time students qualify for discounted registration rates. Registration Cancellation Policy Registration cancellations must be made in writing and received by WBC 2012 no later than June 28, 2012, and are subject to a $100 processing fee; ticketed events will be fully refunded. Ticketed events and meeting registration cancellations received after June 28, 2012, are not subject to a refund. WBC 2012 reserves the right to cancel any ticketed event should registrations not meet the minimum number of participants required. In the event of a WBC-cancelled event, WBC 2012 will fully refund registration fees for the cancelled ticketed event. International Attendees If you are from a country other than the United States, you will need a valid passport and/or visa to attend WBC 2012. We recommend that you make your application early to accommodate processing time. Registered attendees will receive an informational letter with the confirmation of registration.

General Information

Hotel Information The Hilton Portland and Executive Towers is the headquarters hotel for WBC 2012. Enjoy being near the rail lines that will take you to the convention center. And even more importantly, this will be networking central as attendees convene here to partake in the Congress Hospitality Lounge!

Emergency Information If you have a medical condition that the WBC Meeting Manager should be aware of, please fax your information to Tressa Patrias at +1.651.454.0766 or e-mail at This information should be received no later than June 30, 2012. This information is optional and will not be shared with anyone except in case of an emergency, and then only with emergency personnel.

Congress Hospitality Lounge The Congress Hospitality Lounge is open to all registered attendees and registered guests. No one under the age of 21 is permitted in the Congress Hospitality Lounge. The Congress Hospitality Lounge will be located in the Hilton Portland and Executive Towers.

Airport The airport servicing Portland, Oregon, is the Portland International Airport (PDX). The MAX light rail downtown courtesy of Travel Portland airport is located nine miles north of downtown Portland and is conveniently connected to the city center via MAX light rail train.

Hilton Portland and Executive Towers 921 SW Sixth St. Portland, OR 97204

Online Reservations: index.jhtml?WT.mc_id=POG Telephone: +1.503.226.1611 or toll free (U.S. and Canada) 1.800.445.8667 Rate: $170 Reservation Deadline: June 28, 2012 WBC has secured a discounted room block for attendees. Mention code “WBC� to receive the special rate. The discounted rate will be available until it fills or through June 28, 2012, whichever is earlier. 23

World Brewing Congress 2012 3340 Pilot Knob Road St. Paul, MN 55121 United States of America

World Brewing Congress 2012 July 28–August 1 Oregon Convention Center Portland, Oregon U.S.A. Hosted by:

Master Brewers Association of the Americas

With active participation by: Brewery Convention of Japan European Brewery Convention Institute of Brewing & Distilling

WBC 2012 Registration Brochure  

WBC 2012 Registration Brochure

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