Topic: Dr. John Paul Maye is Technical Director at Hopsteiner with over 25 years of experience in the hop industry. He received his Ph.D. degree in Organic Chemistry at Purdue University in 1994, and started work as a hop chemist in 1993. He has developed many new products and applications for hops both inside and outside the brewing industry and has many publications and patents. Over the last few years his research has focused on dry hopping and it’s said he’s personally responsible for killing the IBU test method for dry hopped beers. Today he will talk about his research into New England IPAs.
Bio: Dr. John Paul Maye, Technical Director at Hopsteiner, will share his amazing research into the New England IPA, a.k.a. Hazy IPAs. His research group conducted numerous analysis on a dozen NEIPAs and compared their results to that of west coast IPA. Some of the tests include High Performance Liquid Chromatography to measure various hop compounds in these beers, IBU, Bitterness, Foam and a number of tests on the haze. This presentation will explain why these beers have massive hop flavor yet are not very bitter and why the perceived bitterness does not correlate with the IBU test results. He will also explain why many of these beers taste fruity or juicy. Finally, he will discuss the numerous tests he conducted on the haze to determine what it is and what secrets it is hiding.
Topic: Matt Linske & Justin LeVaughn will focus on using classical microbiology (plating) techniques to determine CIP efficacy and track down contamination issues in the brew house.
Bio: Matt’s first experience with craft beer was like many others, as a consumer and home brewer. While attending college at the University of Wisconsin – Madison, the opportunity to start a career in the craft brewing industry was made possible by “Introduction to Zymology,” a course offered through the Microbiology department which focused on the history and science of brewing. After graduating with a Bachelor of Science in Bacteriology, he traveled across the US in search of work, which eventually landed him in Lexington, KY as the Lead Microbiologist for Brewing and Distilling Analytical Services, LLC in 2012. In his current position, he manages the day to day operations of the lab and helps brewers hunt down and identify microorganisms contaminating in process and packaged beer through classic techniques and new technologies.
Topic: Hot side brewing water balance Level I – An empirical and practical approach to getting it right and the owner is going to love you.
Bio: Bob Seaman is presently the Plant Manager and Quality Manager for Yuengling’s Mill Creek and Mahantango Street breweries. He began his brewing career in 1994 after leaving the nuclear power industry as an Instrumentation and Controls technician and engineer career that began in 1987, to pursue his passion of brewing. In 1994 Bob attended the American Brewers Guild apprenticeship program under Dr. Michael Lewis. He apprenticed at Mountain Valley Brewpub in Suffern, NY under Jay Misson. In 1995 Bob accepted a position at The Lion Brewery in Wilkes-Barre, PA as a Brewing Supervisor. He then attended Siebel Institute of Technology in the Long Course in Brewing Technology in 1996. Over the next 10 years Bob went on to hold positions of Assistant Brewmaster, Plant Engineer, Packaging Manager and Director of Packaging and Engineering at The Lion Brewery. In 2004 Bob accepted a position as Packaging Team Leader and then Packaging Reliability Engineer at Miller Brewing Company in Eden, NC. In 2007 Bob joined D.G. Yuengling and Son and presently lives in Orwigsburg, PA with his wife and 4 children.
Topic: “A discussion on grain handling and the effects it has on Mill Grinding, and Lautering.” Topic includes discussion of “Street View” of raw material inspection, pneumatic transfer of malt, mill settings, visual grist analysis. The presentation explains how to identify and troubleshoot malt entering the mill and understand the results seen in Grist Analysis and in Lautering.
Bio: Kevin Sibbett recently marked 30 years of service with D.G. Yuengling & Son, Inc., having joined the company in 1988 as a second generational employee. After starting off as a Utility worker doing such jobs as hand sorting returnable bottles, and hammering wooden bungs into kegs, he settled into the cold side of brewing working in the Cellars. In 2001, Kevin was selected to be part of the startup crew for Yuengling’s new Mill Creek Facility becoming a Brewer. It was here that he continued to expand his knowledge and completed such trainings as the MBAA Brewing and Malting Science Course at Madison, Wisconsin. In 2013 Kevin was promoted to his current position as Lead Brewer. In this role he oversees the day to day operations of three brewing shifts with responsibilities ranging from receiving raw materials through to the finishing of Bright Beer.
Topic: As breweries grow and capital expenditure becomes necessary, the approach to decision making is key to avoiding the many possible pitfalls. This presentation is designed to share my experiences as Brewing Project Manager for 2 large cellar expansions at Tröegs in 2014 and 2017 and a few small projects in between. Catching mistakes early in the process can save from headaches down the road. I’ll go through the design phase, build phase, and commissioning phase providing valuable takeaways from each one in hopes to make your next brewery project as efficient as possible.
Bio: Shaun graduated from Siebel Institute of Technology in 2011. He was hired by Tröegs soon after graduation as a packaging line operator. He became a brewer in 2012. Shaun has been Brewing Project Manager since 2014 where he manages Cap Ex projects, optimizes production processes, and manages the Cellar Trainer who trains all of Tröegs brewers and writes SOP’s. Shaun has been a member of the MBAA since 2015.