Pre-Congress Courses

All pre-congress courses require additional registration.

Packaging Test Methods

Friday, August 12, 2016  •  12:30–5:30 p.m.
Off-site: Meet in lobby by WBC field trip signage 

Fee: $129

Sandy Deweese, Todd Farley, and Ryan Kennedy, Ball Corporation

This workshop will be held off-site at Ball Corp. in Broomfield, Colorado. It will cover packaging-related issues that are of importance to brewers. The focus will mainly be on testing that can be performed at the brewery or filling location. Basic chemistry tests for evaluation of incoming packing material will be demonstrated and discussed. Sensory methods will be demonstrated that can be used to test the quality of packaging or other materials used in the brewing or filling process. Filled package measurement will be discussed, and the strengths and weaknesses for measuring pressure, package air, dissolved oxygen, and total package oxygen will be covered. Basic evaluation and causes of issues found with double seams on cans will also be covered. The last portion of the course will cover the process of getting the label from creation to the final printing and the different options available for breweries. Transportation from the Sheraton included. Please eat lunch prior to departure.​​
 

OSHA 10-Hour General Industry Course

Two-day course:
Friday, August 12
  •  12:30–6:15 p.m.
Saturday, August 13  •  9:00 a.m.–2:45 p.m.
Plaza Building, Concourse Level, Plaza Court 3

Fee: $395

Andrew Dagnan, Breckenridge Brewery; Jim Kuhr, Matt Brewing; Scott Millbower, Millbower LLC; Jim Stricker, Odell Brewing

This 10-hour OSHA General Industry Course is a two-day class designed for breweries. Students will learn about OSHA (Occupational Safety and Health Administration), what the rules are, how to comply with those rules, particular hazards in breweries, and best practices that will help breweries protect their employees. Subjects covered will be Intro to OSHA, Walking and Working Surfaces, Life Safety, Health and Safety, Personal Protective Equipment, Noise, Forklifts, Ergonomics, and Hazardous Materials. A light dinner will be included on Friday, and lunch will be included on Saturday.

The lead instructor, Scott Millbower, has been teaching OSHA Compliance Courses since 1989. He is a Certified Safety Specialist with a specialty in ergonomic, a hearing conservationist, a defensive driving instructor, a first aid/CPR instructor and an OSHA outreach compliance trainer in construction and general industry.

 

Experimental Design for Brewers

Saturday, August 13  •  8:00 a.m.12:00 p.m.
Tower Building, Second Level, Tower Court B

Fee: $129 - SOLD OUT

Eric Samp, MillerCoors

An introductory course for brewing professionals on how to conduct statistical experimental design, which focuses on conducting experiments with multiple factors simultaneously. In brewing, there are many variables that contribute to the outcome of the final product—fermentation temperatures, dissolved oxygen, saccharification temperatures, pH levels, and grist-liquor ratios are only a few. Many of these controllable factors greatly influence output variables, such as extract yield, ester levels, carbohydrate profiles, and colloidal stability. However, in many situations we do not fully know how each of these factors affect the various outcomes. Traditional approaches to testing only one variable at a time can be time-consuming and, in many cases, misleading, especially when synergistic effects are at play. The experimental design techniques covered in this workshop will provide brewers with the statistical tools necessary to construct tests with multiple factors using orthogonal two-level factorial designs. Discover how to determine the statistical significance of individual factors on responses, identify interactions, and interpret them when changing more than one factor at a time. In addition, reducing experimental test sizes by using fractionating full factorials will be covered along with interpretation of design resolution and techniques to determine it. Attend to gain a working knowledge of how to use factorial designs to help identify the key variables that influence a process and use that information to optimize and control your brewing processes for specific business objectives. Interactive exercises from real life brewing examples will be provided.
 
Participants must bring their own calculator for the hands-on exercises.
 

ASBC Lab-in-a-Fishbowl—Yeast Viability, Wort Gravity, and IBUs

Saturday, August 13  •  1:00–5:00 p.m.
Tower Building, Second Level, Tower Court A

Fee: $149

Patricia Aron, Rahr Corporation; Scott Britton, Duvel Moortgat, NV; Christine Hanson, EJ Gallo; Kelly Tretter, New Belgium Brewing Co.

Take a look inside “Lab-in-a-Fishbowl” as we compare methodologies on three fundamental brewing topics: 1) enumerating yeast and assessing their viability, 2) measuring wort gravity, and 3) evaluating IBUs and its bitterness implications. This workshop will provide an in-depth explanation and demonstration of the simple and low-cost ASBC method used to determine cell count, viability, and vitality with a microscope, hemocytometer, and commercially available dyes. In addition, we will also describe the various ways a brewer can measure wort gravity via hydrometer, refractometer, and a hand-held density meter. Lastly, we will also define the IBU, discuss the difference between measuring the iso-alpha acids and measuring bitterness units by spectrophotometer, and address how these analytical differences impact perceived bitterness. Join us for live demonstrations of these core methods.
 

Commercial Enzymes in Brewing

Saturday, August 13  •  1:00–5:00 p.m.
Tower Building, Second Level, Tower Court B

Fee: $129 - SOLD OUT

Wilbert Heijne and Sylvie Van Zandycke, DSM Food Specialties; David Maradyn, Novozymes North America; Jannik Munksgaard, DuPont Industrial Biosciences

This will be a 4-hour interactive session with three of the world’s foremost enzyme experts representing the three major enzyme companies in the world today. The program will consist of two major sections. The first section will be a review of enzymes: those occurring in nature and those available as commercial enzymes. The session will begin with a brief discussion on what enzymes are, how they interface brewing processes, and how they are controlled. This discussion will continue with an overview of naturally occurring enzymes within the malting and brewing process, followed by a discussion of each commercial enzyme classification along with a reflection upon experiences, dosages and expected outcomes from use. The handling, safety, and storage requirements will also be reviewed closing out the first half of the workshop. The second half of the workshop will be a review of real world challenges in brewing and how commercial enzymes can be used to address these challenges. This discussion is meant to be interactive, so bring your ideas, problems, and challenges for inclusion into this discussion. During the entire session participants will have the opportunity to engage the presenters on a series of questions as well as any question that may be of interest as it relates to the program, so come prepared to learn, relate, and push the limits of possibilities.
 

The Science of Beer and Food Pairing

Saturday, August 13  •  1:00–5:00 p.m.
Tower Building, Second Level, Tower Court D

Fee: $89 - SOLD OUT

Ray Daniels and Pat Fahey, Cicerone Certification Program; Adam Dulye and Julia Herz, Brewers Association; Nicole Garneau, Flavor Lab, LLC

In this workshop, we will discuss how the norms of food and beer pairings are being challenged through practical sensory-focused research. Crowdsourced data, accumulated from beer and food pairing events, will be presented in an attempt to add value to, debunk, or generate new hypotheses regarding food and beer pairing dogma. In addition to recent findings, we will cover practical food and beer pairing examples that elegantly display the science behind pairing decisions. The aim of this workshop is to make beer the model for other beverages in terms of the way we understand, discuss, and organize beer and food pairings.