MBAA Annual Conference Oral Presentation Abstracts

MBAA
2013 Technical Quarterly  
1. Using spectrophotometry to improve the brewing process of smaller craft breweries. R. Blankemeier, Stone Brewing Co., Escondido, CA With more and more craft breweries opening, the quality and consistency of their beers comes into question. Establishing baseline specifications using simple analytical equipment is essential for maintaining brand and style consistency-even for small craft breweries with limited monetary resources. Establishing baseline specifications for core beer brands is
more » ... rtant to carry quality and consistency throughout the growth of brewing capacity. The UV-Vis spectrophotometer is an essential tool to determine empirical specifications of beer and wort. The objective of this presentation is to introduce smaller craft breweries to the UV-Vis spectrophotometer, the cost of running assays, and the cost benefit of utilizing this essential piece of analytical equipment. In addition, this presentation will cover the specifics of bitterness, color, free amino nitrogen, vicinal diketones, oxidative precursors, betaglucans, and polyphenol assays and using those tests to help optimize the brewing process and diagnose issues. Included are studies that smaller craft breweries can use to determine the return on investment of purchasing and utilizing a UV-Vis spectrophotometer in their daily brewing process. Rick Blankemeier left the world of natural gas process engineering for the realm of craft beer and hasn't looked back. Rick helped establish the standard operating procedures for QA and QC at Stone, as well as for the barrel and small-batch program. Rick has given presentations and seminars on quality assurance and spectrophotometry at Southern California MBAA technical meetings and the 2013 Craft Brewers Conference. Rick holds bachelor's and master's degrees in chemical engineering from the University of Colorado at Boulder. He currently works as the quality assurance analyst at Stone Brewing Co., specializing in small-batch and barrel-aged beer. Some considerations on mash pH prediction. A. J. Delange, Mad Fox Brewing Company, Falls Church, VA Clearly it would be advantageous if brewers could enter parameters describing their malts and water, the amounts of each, and the amounts of any salt, acid, or base additions into a spreadsheet or "app" and have it return a reliable mash pH prediction. This represents the holy grail for home brewers but would clearly be of value to craft and larger commercial brewers as well. In this presentation we offer a proton deficit/surfeit model in which the predicted pH is the pH at which the total of individual mash component proton deficits equals the total proton surfeit. We explore methods for determining (modeling) the proton surfeit/deficit for each relevant mash component. Among these are a Henderson-Hasselbalch-based model for carbonate and phosphate and, for malts, a simple (three term) Taylor series representation of their titration curves about the distilled water mash pH. Some experimental data are given. While the models for many of the mash components may be sufficiently robust, this is not true for all of them. For example, calcium carbonate and lime additions do not deliver the alkalinity that stoichiometry predicts. A theoretical explanation as to why this may be so is presented. Larger difficulties may lie in obtaining data that accurately reflect the actual acidity or alkalinity of malts encountered in the brewhouse on a particular day. These are discussed, with emphasis on the laborious and time-consuming nature of properly done malt titrations. Variations between lab and brewhouse handling, between malt batches, and the fact that thermodynamic equilibrium is never reached in the mash tun are noted. We conclude that while accurate mash pH prediction may be feasible it may, depending on required accuracy, not be practical. A. J. deLange is a retired electrical engineer with more than 40 years of experience in signal processing, RF engineering, estimation, and analysis. He is also a home brewer with more than 25 years of experience who has particularly enjoyed applying the disciplines of his professional life to his hobby. He has a keen interest in brewing water chemistry and beer color analysis and has published and lectured on those subjects in the United States and abroad. He is a member of MBAA and ASBC. He has undergraduate and graduate degrees in electrical engineering from Cornell University and was employed by Zeta Associates in Fairfax, VA. He consults for Mad Fox Brewing Company in Falls Church, VA. 3. The influence of decoction mashing procedure on beer characteristics. Y. Ishizuka, T. Maruhashi, Y. Hida, and K. Oka, Suntory Liquors Limited, Osaka, Japan Nitrogen compounds in mash contribute not only to beer taste and foam quality, but also affect the brewing process, provide the nitrogen source for yeast fermentation, and can affect beer filterability. Therefore, the control of protein modification during malting and mashing is very important, and we must consider optimizing the mashing procedures depending on malt quality, and vice versa. It has become popular to use malts with relatively high protein modification because they are both easy to use and economical. However, this may cause low fullness or an unpleasant aftertaste if the mashing method is not carefully considered. At the MBAA Annual Conference in 2010, we reported that decoction beer had better fullness and bitter quality than infusion beer when relatively low protein modified malt was used. At WBC 2012, we reported that the components of nitrogen compounds present in mash could also be controlled by the decoction mashing procedure (mashing-in temperature, rest temperature, or rate of temperature increase) and that, based on these results, it appears that high molecular weight nitrogen compounds are a good indicator of bitter quality and foam cling. As mentioned above, decoction mashing procedure influences beer characteristics when relatively low protein modified malt is used. Furthermore, the mashing procedure used after decoction may also change the degradation of nitrogen compounds and affect Maillard reaction products at the mash and wort boiling stage. In this study, we investigate the influences of mashing temperature, before and after the addition of decoction mash to residual mash, and http://dx.112 MBAA TQ vol. 50, no. 3 • 2013 MBAA Abstracts discuss the effects of mashing procedure on beer characteristics, focusing on nitrogen compounds and Maillard reaction products that result from enzyme reactions during the mashing process. Yusuke Ishizuka graduated with a master's degree in environmental studies from the University of Tokyo in 2011. After joining Suntory, he worked for two years in the Beer Development Department of Suntory Liquors Limited. 4. Factors and new approaches for optimizing lautering operations. T. Audet, AB InBev, St. Louis, MO Use of lauter tuns for wort separation is an essential step in the recovery of extract converted in the mashing process. The factors affecting lautering are vast, and often only a few fundamental factors are considered. The presentation will first examine pre-lauter tun factors that can have a significant effect on extract efficiency. The presentation will then outline factors involved in the actual lautering process that affect extract efficiency. Finally, a review of innovative approaches to the operation of lauter tubs and resulting improvements in performance will be considered. For all parts of the presentation examples from Anheuser-Busch InBev lauter tun installations will be used. Travis Audet has been brewing professionally since 1994 and has been a proud member of MBAA since 1997. He has worked in brew pubs, craft breweries, brewing research and development, and regional breweries in both Canada and the United States. Currently, Travis is a brewing specialist for Anheuser-Busch InBev (AB-I) based in St. Louis, MO. In his current role, he serves breweries in the AB-I North American zone, assisting in process improvement and optimization in all areas of brewing from raw materials to bright beer tanks. Travis has a degree in natural resources from the University of Maine, holds an Institute of Brewing and Distilling Diploma Brewer Certification, and is a current candidate for the Master Brewer Certification. In service to MBAA, Travis has held multiple voluntary roles, including district officer positions, Membership Committee chair, Board of Governors representative, and, currently, Education Committee chair.
doi:10.1094/tq-50-3-0905-01 fatcat:ndm4vqracrgxfggxb47ult5sq4