District Philadelphia Technical Weekend

Starts:  Sep 23, 2016 17:00 (ET)
Ends:  Sep 24, 2016 22:00 (ET)
Associated with  District Philadelphia

MBAA District Philadelphia

Philly Technical Meeting 2016

Friday & Saturday, September 23rd -  24th

at the Wyndham Philadelphia Historic District

Join the MBAA Philadelphia District for our annual Philly Technical Meeting on Friday & Saturday, September 23rd & 24th.  As always the event will be held at the Wyndham Philadelphia Historic District.  This years technical presentations will cover topics on Quality Assurance and Quality Control in the brewery.

Schedule of Events:***Some Times and Place May Change***

Friday, September 23rd - Welcome Reception & Happy Hour at 2nd Story Brewing Company

• Happy Hour at 2nd Story Brewing Company*Approximate start/end time 5PM - 8PM

• 2nd Story Brewing Company is located at 117 Chestnut Street, Philadelphia, PA 19106

• Please note that we are not allowed to bring outside beer to the Happy Hour Event  held at 2nd Story Brewing Company but it is welcomed at the Technical Conference on Saturday

  

Saturday, September 24th - Technical Meeting at the Wyndham Philadelphia Historic District

• Morning Registration to be held outside the Franklin/Jefferson Rooms *Start/End time 8AM - 9AM  

• Morning Meetings to be held in the Franklin/Jefferson Rooms *Start/End time 9AM - 11:45AM

• Lunch to be held in the Hancock/Sherman Room *Start/End time Noon - 1:30PM

• Afternoon Meetings to continue in the Franklin/Jefferson Rooms *Start/End time 1:30PM - 4:15PM

• Happy Hour at the Wyndham Philadelphia *Start/End time 4:30PM - 6:30PM

• Outside beer and swag donations for the Technical Conference are always appreciated!!!!


Speakers & Session Topics:

Designing a brewery quality program - Ben Bailey

No brewery is too small to benefit from a focus on quality, but the quality needs of a small brewpub can be very different from a regional brewery or one distributing to 50 states.  By focusing on tests which provide the most useful, practical information; one can build a quality program that is both relatively inexpensive tailored to the brewery’s current needs and expandable to adapt for future growth.  Quality testing will not only enable every brewery to make better beer, but provide tools to save substantial amounts of money.

Ben Bailey began his career at Live Oak Brewing Co. in Austin, TX, in 1998, washing kegs and working his way to packaging and filtration. He left to attend the University of Munich at Weihenstephan where he earned his diploma as a brewmaster. After returning from Weihenstephan, he began working at MillerCoors as a Quality Engineer. In 2010, he became the Quality Assurance Manager at Trӧegs Brewing Co. The same year, he received the Inge Russell Best Paper Award from MBAA; and, in 2014, received the Best Poster Award at the Brewing Summit. He has been an avid member of MBAA since 2010. 

The Food Safety Management Act (FSMA) - Mary Pellettieri

There is much to absorb in the new federal regulation for food safety - "The Food Safety Management Act (FMSA)" -enacted in 2015. This is the first general sweeping act for food safety in the US since 1938 and it will impact the brewing industry. With the focus on prevention, the act is not unlike other programs that some brewers may have put into place, like HACCP or SQF standards. The difference now is this act requires the preventative controls to be in place for all facilities (very small plants have time yet) that will prevent any physical, chemical or microbiological substances from entering the food chain. Though breweries won a reprieve for the spent grain portion of the law in 2014, the requirements for traceability and tracking, as well as establishing a clear risk-based food safety assessment, don't go away. We will discuss the basic requirements under this new law, some of the common areas brewers forget to consider when conducting risk assessment, basic records all breweries should have, and how to handle a food regulator at a facility.

 Mary has worked extensively in beer and beverage for over 25 years as a quality manager, R&D specialist, and risk assessor. Formally working with Goose Island Brewery, and then for MillerCoors, Mary was active in the MBAA and served as President until 2014 when she took a leave of absence. She actively consults for small breweries, while getting her own brand started in the Non Alcoholic mixer market (Top Note Tonics). Mary wrote the book "Quality Management: Essential Planning for Breweries" for the Brewers Association which was published in 2015. Her unique view point as a brewer and as a food producer gives her insights to the new FSMA regulations.


Common off flavors in the brewery and how to manage them - Amaey J. Mundkur

Sensory training and programs have been an integral part of the quality system of large brewing companies for decades. Structured sensory programs have helped these breweries troubleshoot process and flavor problems they encounter while maintaining production of beer with high quality and of excellent consistency. Sensory has also helped these breweries design and tweak recipes for beers they produce or would like to produce. As quality and consistency have become increasingly important points of emphasis for the burgeoning craft brewing industry, larger craft brewing companies have adopted robust sensory programs that rely heavily upon sensory skills. Setting up a sensory program can seem intimidating, however if built methodically can become one of the brewery’s best and most cost effective quality tools.

This talk will outline the common flavor inputs into the production of beer, from raw materials, to process, packaging and storage and how to manage them in a small brewery environment. It is equally important to understand both positive and negative flavor characteristics that affect the quality of the beer. Also discussed will be the first steps that a small to medium sized brewery can take to start building their sensory capability to better understand and manage these flavors in their beer.

Amaey’s first foray into beer was as a homebrewer during his time in Australia in 2003. After graduating with a BSc in genetics and evolutionary biology from The Pennsylvania State University in 2004, he joined SABMiller India. He worked there as a technical brewer where he received advanced training in beer off-flavors and sensory. He later moved to the USA where he helped a start-up brewery with their fermentation and conditioning regimes and trained with them on beer flavor.

In 2014, he achieved a Masters in Brewing and Distilling from Heriot Watt University, Scotland. His Master’s thesis work focused on management and quality for Natural Selection Brewing.  He was recruited by Dr. Bill Simpson, the founder of Cara Technology, FlavorActiv and AROXA™. Since joining Cara Technology, Amaey continues to train and attend courses on panel training. He works with both macro and craft beer companies in his role.

He focuses on the use of sensory training to improve process and therefore produce higher quality beer. He is a Certified Cicerone® and is currently studying for the Advanced Cicerone exam. He is a member of the Master Brewers Association of the Americas, The Institute of Brewing and Distilling, and the American Society of Brewing Chemists. He is a committee member on the ASBC sensory subcommittee. He will begin his role as a judge for the World Beer Cup and the Great American Beer Festival in 2018. 

 

Double Seam Inspection - Mike Reazor

This presentation will showcase how and why to perform seam quality checks, as well as some trouble shooting information. A discussion of the formation of seams will be discussed followed by an opportunity to answer questions. If time allows, some hands-on training of seam inspection will be exhibited.

Mike Reazor has worked for the last 8 years in the Beverage Division of Crown, Cork, and Seal. He has the title of CES (customer equipment service- namely Seamers). Before Crown, he worked for a private food can manufacturer, Can Corp of America, and a pet food canning location, Menu Foods. He has worked with cans and seamers for 33 yrs.

The Yeastie Boys:  You gotta fight…for your right… to quality - Matt Farber

As a craft brewer, you are responsible for management of well over 10 Trillion employees (yeast).  If treated well through comfortable working conditions, adequate (nutrient) compensation, and appropriate time between shifts, then your employees (yeast) will work most effectively, creating the best product possible.  With a discussion of textbook theory, scientific data, and local brewery practices, this presentation offers a critical look at brewery conditions which promote yeast quality.  How to propagate yeast from Freezer to Fermenter will be discussed along with best practices for maintaining yeast through multiple pitches.

Matthew Farber, PhD is the Program Director of the Brewing Science Certificate program at the University of the Sciences in Philadelphia where he is also an Assistant Professor of Biology.  He received a BS in Biology from Seton Hall University and a PhD in Molecular and Cellular Biology from the University of Pittsburgh.  His research focuses on innovative applications of biotechnology for the improvement of beer production, currently with a focus on proteases.  He is a member of the ASBC Innovation Task Force; he organized and developed the 2015 ASBC LABS workshop on Yeast Quality; and he is currently working to establish ASBC Student Chapters to further promote opportunities for students in Brewing Science.

Bacteria and Yeast Detection in a Brewery - Chris Reilly

Breweries packaging and sending beer into distribution can rest assured that their products stay as they intended when they left the brewery by incorporating a number of quality parameters.  High on the list of these parameters is a Microbiology program. Harnessing microbes to convert malt sugars from wort into beer is an amazing transformation but ensuring contaminating organisms are kept at bay via monitoring and proper CIP assurance is just as crucial. I will discuss aspects of aseptic sampling techniques, microbiological media selection and format, as well as equipment and techniques used to detect various beer spoilers in a brewery setting.

Christopher Reilly is the QA/QC Lab Manager and Barrel Program Manager, aka Director of Dichotomy at Weyerbacher Brewing Co. In other words, his primary role is to: Make sure our standard beers won’t sour as well as to make sour beer. Chris was a brewer and cellarman at Weyerbacher before setting up the lab program. Prior to this he worked as a Clinical Lab Scientist/Med Tech at a number of Philly area hospitals while homebrewing on the side. After catching the brewing bug he decided that taking home a six-pack of beer after work was more enjoyable than the possibility of accidentally taking home a pathogen. Chris earned his Certificate in Brewing from the UC Davis Master Brewers program and his B.S. degree in General Science and Clinical Laboratory Sciences/Medical Technology from King’s College.

Chris resides in Quakertown, Pa with his wife and two toddlers. When he is not sciencing at work Chris enjoys exploring the concepts of agronomy, forest farming and agroecology. Oh and he’s a metric system advocate.

Registration Link:

Interested in attending? Register Here!!!

• Outside beer and swag donations to the event are always appreciated!!!!

 

Ready to Book your Room? 

Wyndham Philadelphia Historic District - 400 Arch Street, Philadelphia, PA 19106

Make Your Room Reservations Here! ***Book Now to Get the MBAA Room Rate***

 

Our Sponsors:***If you would like to sponsor the District Philly Technical Meeting please reach out to our Vice President Ben Bailey at bbailey@troegs.com***

YOU CAN NOW SPONSOR DISTRICT PHILADELPHIA'S TECHNICAL WEEKEND ONLINE!!! SIGN UP HERE!!! 

We send a HUGE THANK YOU to our sponsors. Without your support, we wouldn't be able to bring in so many great speakers!

Gold: Thank you to... Country Malt GroupJ. Lorber Co. & Siemens

 



 

Silver: Thank you to Anton Paar, Aroxa, Brewers Supply Group, DSMGastrograph, K & G Data Solutions: Brew Q Quality Software, Pall Corporation Shimadzu Corporation & USciences: Brewing Science Program


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Bronze: Thank you to ChemStation, GEA, HopsteinerInvisible SentinelThomas ScientificPentair, Pro Refrigeration, Inc., & Weber Scientific



                

Honorable Mention: Thank you to Alfa Laval, Fruitwood Orchards Honey, & HACH Company

Location

Wyndham Philadelphia Historic District
400 Arch Street
Philadelphia, PA 19106
Event Image

Contact

Marisa Egan
(267)566-4138
marisae@victorybeer.com