Statistical Process Control I
Sunday, June 14 • 10:15 a.m.–12:00 p.m. • Flores 1–2
Gina Shellhammer, GSJ Consulting; Paul Pettinger, New Belgium Brewing Co.
Learn to define and calculate standard deviation, explain the connection between the central limit theorem and the use of normal distribution in control charting, and differentiate between common and assignable cause. This workshop is geared toward beginners and novices who want to learn more about process control and statistics. At the conclusion of this workshop, you will learn how to construct a control chart utilizing Excel, describe how changes in mean and variation affect a control chart, predict the effect of different sampling plans when assignable cause variation is present, and be able to modify your control chart for varying sampling sizes.
Download the SPC I Worksheet
The Science Behind Packaging Quality
Monday, June 15 • 8:30–10:30 a.m. • Flores 1–2
Lauren Torres, Bell’s Brewery; Scott Brendecke, Ball Corporation
Shadow the process of beer packaging from the manufacturing facility to the consumer. Discover the science behind how storage of empty packages, seaming of can-ends, crowning of bottles, and filling affect the flavor of your product. Learn to recognize what steps should be followed and to quantify how you can minimize oxidative flavor changes.
Statistical Process Control II
Tuesday, June 16 • 8:30–10:15 a.m. • Flores 1–2
Eric Samp, MillerCoors
Process control is the next frontier in a QA/QC program. Understanding variation in your process from a raw material and equipment perspective can provide insight into issues before they happen. This workshop is geared toward those already with a basic knowledge of process control and statistics. In this advanced session, industry specialists will showcase the tools and methods that are needed to work more challenging problems and turn them into solutions. Speakers will cover hypothesis testing, analysis of variance (ANOVA), repeatability and reproducibility, and most importantly practical examples of using these tools in a brewery. This workshop will teach you how to effectively test problems and use data to make informed decisions.
What's the Difference? Understanding and Selecting Sensory Difference Test Methods
Tuesday, June 16 • 1:30–3:30 p.m. • Flores 1–2
Meghan Peltz, Oregon State University; Lindsay Guerdrum, New Belgium Brewing Co.; Cindy-Lou Lakenburges, Anheuser-Busch, LLC
Statistics are at the core of sensory as a scientific discipline. They guide how panel leaders evoke a panel while taking bias into account, take appropriate measurements according to the desired outcome, analyze the data using appropriate statistical tools, and interpret valid data. Sensory science is applied statistics and as such, panel leaders require a wide statistical knowledge base including: running suitable tests, understanding biases, and determining outliers. In this workshop, the principles of sensory science will be applied by focusing on the most commonly used, and abused, sensory test: the difference test. Participants will walk away from this workshop knowing when to run a difference test, which one to choose, and how to utilize the panel while minimizing bias.
