B. A. RUSH (1); (1) The Boston Beer Company, Cincinnati, OH, U.S.A.
Raw Materials
Thursday, June 5 - 2:00 p.m.-3:45 p.m.
Level 4, Red Lacquer Ballroom
In today’s business environment, it’s important to understand the
variables that are present in producing an agricultural product and how
they can impact the finished sensory characteristics of a product. This
presentation will walk through the research that the Boston Beer Company
has put forth in understanding the essential oils in lemon peel and
their impact on the finished product. Areas that have been researched
include the variation of essential oil content in the lemon peel
throughout the growing season. Other research conducted is looking at
the essential oil content and how it is recovered into the finished
product. Additional work has been conducted on the overall sensory
characteristics of a product and how the essential oils content have an
impact in the overall sensory experience. This research is just the
beginning to better understand the important properties of an
agricultural product and how to better utilize ideal conditions to
produce a consistent raw material that will deliver a consistent product
to the consumer.
Brad Rush, manager of supplier quality, joined the Samuel Adams
Brewing Company in 2007. Brad holds a B.S. degree in environmental
analysis from Carroll College in Waukesha, WI; certificate in quality
engineering from the Milwaukee School of Engineering; six sigma green
belt certification from Lakeshore Technical College; and a diploma in
advanced management and leadership from the University of
Wisconsin–Madison School of Business. Brad has also studied with the
American Brewers Guild and Institute of Brewing. Brad joined the Boston
Beer Company as the quality manager for the Cincinnati brewery and
managed the Packaging and Analytical Quality groups. In his current role
he is in charge of the supplier quality program for Boston Beer and
supports co-manufacture operations throughout North America. His
previous experience includes a strong background in brewing, research,
and operations at Jacob Leinenkugel Brewing Company and Miller Brewing
Company, as well as hands-on quality analysis with an emphasis in
sensory evaluation and quality.
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