The Journey from Tribal Knowledge to Solid Science: Building a Quality Program
Sunday, June 14 • 2:00–4:00 p.m. • Flores 1–2
Eric Jorgenson, Highland Brewing; Ben Chambers, Ninkasi Brewing Co.; Karen Fortmann, White Labs; Aaron Golston, Lagunitas Brewing Co.; Christine Hansen, E. & J. Gallo Winery
Many of our new and expanding breweries are coming from the success of making great beer, and consumer demand has defined their quality. Looking ahead as a brewery grows, how will a brewer move from tribal knowledge to creating a robust quality program? Can a brewery move from quality control through quality assurance to achieve quality improvement and innovation with ease and understanding? This special interest session provides insight into how and who at the breweries are making those quality programs happen. It’s all about the science of beer!
State of the Hop Industry
Monday, June 15 • 2:00–4:00 p.m. • Fiesta 3,4,6,8
Michael Roy, Roy Farms, Inc.; Jason Perrault, Perrault Farms, Inc.; Patricia Aron, MillerCoors; Christina Schoenberger, Joh. Barth & Sohn GmbH & Co. KG; Tim Kostelecky, John I Haas Inc.
As the craft beer industry matures and grows horizontally, the supporting hop industry is adapting to support the market needs. This special interest session will provide insight into the hop industry at many different levels. Featured speakers will discuss the state of the world hop market, advancements in hop breeding, improvements in sustainability, and advancements in hop agronomics, as well as industry hop usage and the hop flavor impact paradigm.
Dry Hop Aroma in Beer—A Review
Tuesday, June 16 • 10:30–11:30 a.m. • Fiesta 3,4,6,8
Christina Schoenberger, Joh. Barth & Sohn GmbH & Co. KG
Dry hopping is a crucial part of most craft beers. This originally British technique is used today in many different ways in all emerging craft beer markets around the globe. With this technique, dry hopping has become an important research field for many brewing universities. The two main aspects that researchers want to answer are: 1) What happens during dry hopping and how can dry hopping be carried out smartly and efficiently? and 2) Are there key flavor components in hops, maybe even variety-specific ones, that can explain the unique aroma and flavor of dry hopped beers? This review gives an overview on all relevant research findings to date in this context.
New and Alternate Methods of Analysis
Tuesday, June 16 • 3:15–3:45 p.m. • Fiesta 3,4,6,8
Karl Lakenburges, Anheuser-Busch, LLC; Mark Eurich, New Belgium Brewing Co.
Do you have a need for a new method that has not been published in the ASBC Methods of Analysis? Then join us for a chance to be involved in the core of what ASBC provides to its members: science that is proven, vetted, tested, peer reviewed, and endorsed by the brewing community. This session will give you the chance to make your voice heard about the technical direction of the ASBC.
Science of Sour Beer
Wednesday, June 17 • 8:30–10:30 a.m. • Flores 1–2
Gwen Conley, Port Brewing Co., Lost Abbey; Kara Taylor, White Labs; Kelly Tretter, New Belgium Brewing Co.
Want to understand the technical elements of sour? This special interest session will focus on how to assess for consistency and quality of sour beer. Three areas for discussion include microbiology, chemistry, and sensory. As brewing scientists, how do we test for success in this intriguing and growing segment of the beer industry?
Forum: “I’ve Always Wanted to Know…”
Wednesday, June 17 • 10:40–11:40 a.m. • Fiesta 3,4,6,8
Christina Schoenberger, Joh. Barth & Sohn GmbH & Co. KG
Do “hop hazes” exist? What are the most important chemical markers for shelf life? How does soil impact hop growth and aroma? Do you have a burning question that needs an answer? Attendees will be encouraged to submit questions prior to the session as well as bring up questions during the session. Join us for an open forum as our experts, and everyone else, attempt to answer your questions.
