Prof Charles Bamforth, Distinguished Professor Emeritus, UC Davis Senior Quality Adviser, Sierra Nevada Brewing Company

Dr Charlie Bamforth has been part of the brewing industry since 1978. Formerly with the Brewing Research Foundation (International) and Bass in the UK, he was lead professor of brewing at UC Davis for 20 years from 1999. He is Distinguished Professor Emeritus at UC Davis and also Honorary Professor with the University of Nottingham in England, as well as Senior Quality Advisor to Sierra Nevada Brewing Company. He is the author of numerous articles, papers and books on beer and soccer.

Richard Boughton Brewmaster & CEO, FlavorActiV

Richard began his career as corporate brewmaster within a global brewing Group before investing in and joining FlavorActiV as CEO. Today Richard steers FlavorActiV's globally located team, providing leading-edge sensory and freshness quality systems for the world’s leading multi-beverage brand owners.

name

Roger Bussell IBD Asia Pacific Section Secretary 2001- 2010

Education Birmingham University Brewing School, UK
BSc Biochemistry 1960-1963
post-graduate Diploma in Malting & Brewing 1964


Employment Harp Lager Brewery, Alton, Hampshire, UK
Assistant brewer July 1964 – June 1967


New Zealand Brewery, Auckland, NZ
Assistant brewer August 1967 – June 1968


Courage Breweries, Melbourne, Victoria
Brewing Superintendent then Head Brewer & finally Production Manager
July 1968 – December 1978 & then Courage UK to April 1979


Swan Brewery, Perth, WA
September 1979 – February 1991 Technical Brewer & then Chief Brewer


Joe White Maltings Ltd, Adelaide, SA
Plant Manager April 1991 – August 1998


Secretary, Institute of Brewing & Distilling Asia Pacific Section
July 2001 to June 2010
Beer Judging Judged at the Australian International Beer Awards 1993 – 2002, the last two years as Chief Judge. 2007 inaugural WA Beer Awards on committee as advisor.

Jaydeep Chatterjee Senior Application Specialist -Brewing, International Flavors & Fragrances (IFF)

Jaydeep Chatterjee graduated from Jadavpur University, India, with a degree in Food Technology and Biochemical Engineering. He is a Master Brewer from IBD and has over 25 years' experience in brewing and biotechnology industry. Jaydeep joined DuPont in 2016 and is based out of Thailand. He has worked in Asia Pacific, Europe, Middle East and Africa. His primary area of expertise is raw material optimization and experimenting with beers using locally grown raw materials.

Prof Michelle Colgrave Edith Cowan University

Michelle Colgrave is a Professor of Food and Agricultural Proteomics at CSIRO and holds a joint appointment at Edith Cowan University. Michelle uses proteomics, the study of proteins, using mass spectrometry (MS), to help identify key proteins that will benefit Australia's food and agriculture industries and improve human health. Professor Colgrave’s contributions include the identification of novel proteins, characterisation of their function and post-translational modifications, as well as development of MS-based quantitative assays for food and beverage products.

Alan Williamson Commercial Director Of Sales, Bairds Malt

Alan has a Law degree from Glasgow University and then qualified as a Chartered Accountant with PWC.
Having worked in the industry for over 20 years for Diageo and SAB Miller in finance and procurement roles, Alan joined Bairds in 2018 after working for Schill Malz in Germany and our sister company, Canada Malting.

Insa Errey Operations Reliability Leader, Lion

Insa has a bachelor’s degree of Chemical and Bimolecular Engineer, and an IBD Diploma in brewing. During her time at Lion Insa has taken on various roles of Packaging Team Leader, Improvement Engineering roles, Operations Project Lead and most recently moving to NZ as Operations Reliability Leader. Insa has worked on numerous projects with the highlights being the commissioning and optimisation of Tooheys and XXXX waste water treatment plants and the creation of Tooheys Greenhouse Gas Reduction Strategy which expanded to Insa leading and implementing a network energy reduction collaboration.

Dr Evan Evans Consultant, University of Adelaide

Evan graduated with a B.Agr.Sc. in 1986, followed by a Ph.D. in 1990, both at the University of Melbourne. In 1992, he joined the University of Adelaide where he developed his interest in malting barley and brewing. Between 2002-2013 he relocated to the University of Tasmania working towards improving malt quality to improve beer quality and the efficiency of the brewing process. Dr Evans has authored more than 50 peer reviewed papers on brewing and malt quality issues. In 2005, Dr Evans was made a Fellow of the Institute of Brewing and Distilling.

Dr Alexander Feiner Plant Science and Breeding, Hopsteiner

Grown up on a hop farm in Germany, Dr. Alexander Feiner started his studies of Agricultural Management at the University of Applied Science Weihenstephan, Germany, in 2005. Followed by a six-month internship at the Hopsteiner Research Station in Yakima, USA, in 2010, he started his MSc. in Agricultural Management at the Technical University Munich. After finishing his studies in 2012, he became Head of Hopsteiner Breeding in Europe. In 2014 he began his PhD at the Martin-Luther-University Halle and at the Leibniz Institute of Plant Biochemistry working on metabolomics and genetics in hop, which he successfully completed in 2020.

Prof Glen Fox Anheuser-Busch Endowed Professor Malting & Brewing Science, University of California

Professor Glen Fox is the Anheuser-Busch Endowed Professor of Malting and Brewing Science at the University of California, USA. He has many years experience working with barley breeding programmes, and malting and brewing industries in Australia and overseas. With these companies his worked focused on the influence of barley quality on malting and brewing quality. He is a Fellow of the Institute of Brewing and Distilling. Professor Fox has over 250 book chapters, journal articles and conference presentations. He has also supervised over 50 post-graduates students mostly in the area of barley and malt quality.

Dr Mark Goldsmith Senior Manager - Raw Materials, Carlton & United Breweries

Mark is a fellow of the IBD with over 25 years of brewing experience working with Carlton United Breweries, Foster’s, SAB Miller and Anheuser-Bush InBev. He has worked in quality assurance, production, R & D and brewery support. Mark gained his PhD for an investigation into the mechanism and control of lightstruck formation in beer and won the Eric Kneen Memorial Award in 2006 for recognition of excellence in scientific publication from the Journal of the American Society of Brewing Chemists. He is currently the Brewing Materials Manager for CUB and also a member of the Barley Australia Board.

Tully Hadley Chair - IBD Asia Pacific Section Board of Management

Tully Hadley is the current Chair of The Board of Management of the IBD Asia Pacific Section. He has been a board director since 2017 having previously served on the IBD Asia Pacific Section Strategic Planning Committee. Tully has been an IBD member since 2003, and holds his General Certificate, Diploma and Masters in Brewing through the IBD. Tully commenced his brewing career at the Matilda Bay Brewery in Fremantle and has since worked in multiple breweries around Australia as well as internationally with SABMiller and AB Inbev. Tully is currently the Director of Food Safety and Quality at Lion.

Bert Hanssen, Board Member Research and Development - OneCircle

Bert is one of the founding fathers of OneCircle (formerly Lightweight Containers).
He is the inventor and developer of KeyKeg®, the leading one way PET keg, and actively participated in its market launch and market development with major brands.
Bert has over 25 years of experience in the packaging industry and graduated as an aeronautical engineer in plastic materials design and manufacturing at the Delft University of Technology.
Since 2016 Bert has been the driving person behind the product’s sustainability and its fit in the circular economy making OneCircle at the forefront thereof.

Alyce Hartvigsen Iso-mix & Fermentation Manager, Alfa Laval Copenhagen A/s

Alyce Hartvigsen was born in the United States, and received her B.SC. in Chemical Engineering at Case Western Reserve University in 1988. She moved to Denmark in 1997, and since 2012 she has worked with Alfa Laval as Iso-Mix and Fermentation Manager in the Brewery Systems department, focusing on developing and promoting applications for rotary jet mixing within the brewing industry. She works closely with end-users in the commissioning and process optimization of the systems, and with several colleagues has developed the Iso-Mix External Drive (IMXD) system for optimization of the dry hopping process in larger beer volumes.

Philippe Janssens Technical Manager for Brewing, Fermentis

Philippe Janssens is Fermentis’ Technical Manager for Brewing. He is Belgian, graduated from the Catholic University of Louvain -la- Neuve as a Bio- Engineer, followed by a Masters in Malting & Brewing Science. Philippe has acquired a long experience of more than 30 years in the brewing industry. First as a brewer in Africa and Belgium where he ran the pilot facility of ABInBev for the longest part of his career. Secondly as a Patent Engineer for ABInBev and for private practice; and finally as a business development manager in the hop industry for about 7 years. Philippe joined Fermentis, a Business unit of Lesaffre group, as “Technical Manager, Brewer” in 2016.

Axel Jany International Customer Consultant, Weyermann Speciality Malts

Axel Jany is the teamleader of the International Customer Consultants at Weyermann® Specialty Malts in Bamberg, Germany. As a trained brewer and maltster with a brewmaster degree from VLB Berlin, Axel has over 32 years of professional brewing experience and he is the technical link between the Weyermann® customers around the globe and the famous malthouse in Bamberg. Axel and his team offer customer support, such as recipe development as well as gving brewing and distilling advise. As a certified Doemens beer sommelier, he also judges at international beer events.

Katie Jessup Product Development Specialist, Carlton & United Breweries

Katie Jessup graduated from the University of Melbourne with a Bachelor of Chemical Engineering (Honours) and a Diploma in Modern Languages (German). She started her career as a graduate engineer in the SAB Miller Graduate Program, during which she completed her Diploma of Brewing and received the JJ Morrison Scholarship from the IBD. Following this she worked at the Carlton and United Breweries Abbotsford site as a Brewing Area Manager and Brewing Engineer. More recently she has taken on the position of Product Development Specialist working in the Zone Innovation and Technology team and is completing her Master Brewer qualification.

Jatin Kala Murdoch University, Perth

Dr Jatin Kala is a climate scientist with a PhD from Murdoch University in Western Australia and his research focus is on how the land and the atmosphere interact with each other. He uses state of the art land surface models coupled to atmospheric models to answer various scientific questions on this topic.

Andrew Klein Master of Ceremony

Andrew is one of Australia’s leading Professional Conference MCs and a Pitching & Presentation Skills speaker, trainer and writer, working on conferences (back in the ‘good old days’ when OS travel was allowed!!!) around the Asia-Pacific region as well as the US and South Africa. Since March 2020, he now works from his home office or local studios! A former corporate lawyer, Andrew quit the law in the late 90’s before starting up his own business as a corporate trainer and speaker. As an MC, Andrew brings his casual yet corporate style to proceedings and is well-known on the conference circuit for his revealing speaker introductions, his improvisational skills and ability to adapt to different audiences. Having worked (pre-Covid) on several virtual events, appeared on TV many times and presented countless webinars, he has, like all of us, been on a steep learning curve the past year and has since hosted a wide variety of conferences and events online. He is now very comfortable to say he is “Virtually an MC". Andrew’s hobbies include shaving his head, walking his dog Pebbles and trying to convince his wife and 3 kids that he has a real job.

Sarah Laing Associate Director Brewing & Quality, Carlton & United Breweries

Sarah Laing is the Associate Director of Brewing & Quality – Australia for Carlton & United Breweries. A brewer, Chartered Chemical Engineer and Registered Professional Engineer Queensland (RPEQ), Sarah project managed the $13M brewing upgrade of Yatala Brewery in 2018, which included installation of beer dealcoholisation capability. Sarah holds a Diploma of Brewing with the IBD and Graduate Diploma of Integrated Water Management from the University of Queensland.

Aldo Lentini Senior Industry Technology Manager, Novozymes

Aldo has a Ph.D. in Bio-Organic Chemistry and Biochemistry specializing in Carbohydrates, Proteins and Biological Enzyme Technology. Has had over 32 years’ experience within the brewing/beverage industry (Beer, Cider, Wine, Spirits, Juices) specializing in Raw Materials, Brewhouse, Fermentation, Yeast Management, Flavour Development/Control/Stability. Providing technical brewing support (NPD and Process innovation and improvement projects) and Quality Management systems within Australia and Internationally. Aldo is also a Fellow of the Institute of Brewing and Distilling and on the Examiners Board. Currently Aldo is the Senior Industry Technology Manager – Beverages (Brewing, Distilling, Wine and Juice) for Novozymes - Asia Pacific region.

James Ludford-Brooks Senior Process Associate, Beca

James Ludford-Brooks CPeng MIChemE is an engineering manager with over 20 years’ experience in delivering sustainable hygienic process engineering solutions from concept to completion, specializing in hygienic process engineering design & management in Brewing and Distilling.

Barry McGuire Balladong, Wadjuk, Nyungar Representative

Barry McGuire is a Balladong, Wadjuk, Noongar who is highly regarded as a public speaker, facilitator and negotiator. Barry has worked as a consultant and cultural advisor for Local, State, and Federal Government. In addition to his role as Managing Director of Redspear Safety and Chairman to Safespear Pty Ltd. He is currently a member of the cultural advisory board to the Chevron Corporation and he is a Director to the Spear Foundation a not for profit organisation providing cultural understanding and support to organisations working with the Aboriginal community in the metro areas. This allows him to exercise his passion for sharing cultural understanding and safety across all nations of Australia.

David Medlyn Technical Brewer, Coopers Brewery

David Medlyn graduated as an electrical engineer in Adelaide in 1989 and started his brewing journey with Coopers in 1994 as a control systems specialist. David helped Coopers automate their brewhouse, lager cellar and homebrew extract evaporation plant at Leabrook where he discovered his passion for brewing. He then assisted Coopers greatly in their move to the current Regency Park site where he joined full time in 2002. Starting within their engineering team he has led many process improvement and automation projects while gaining his IBD Brewing Diploma in 2005. He has been Cooper’s Technical Brewer since 2012.

Dr Garry Menz Brewing Manager - Cascade, Carlton & United Breweries

Garry Menz is the Brewing Manager at Cascade Brewery in Tasmania. He has been with CUB for 10 years in various roles in brewing and quality across multiple breweries. He is an IBD Master Brewer, and completed a PhD in Brewing Microbiology at Federation University. He holds a Bachelor of Applied Science (Food Science & Technology) (Honours) and a Bachelor of Management (Marketing).

Andrew Mieleniewski Global BDM, Briggs Of Burton Plc

Andrew leads the business development and technical sales for Briggs' business globally. Andrew is a professional engineer with 30 years' experience in the food and drink industries. Andrew holds an MEng in Chemical Engineering from the University of Nottingham and is a Chartered Engineer with the Institute of Chemical Engineers.

David Moody Barley Breeder, Intergrain Pty Ltd

David Moody is a barley breeder from the company InterGrain, based in Perth, Western Australia. David has a 30-year career in plant breeding and plant genetics, the majority of which has focused on barley variety development. He has become Australia’s most successful barley breeder, with approximately 60% of the national area in Australia sown to his varieties. David’s research interests are in the areas of malting quality, crop physiology, stress tolerance and farming systems. He has a Bachelor of Agricultural Science degree and an Honours Degree in Agricultural Biochemistry from the University of Adelaide.

Matt Morisey General Manager - Operations, Gage Roads Brewing Company

Matt has been in the brewing industry for 20 years the past ten have been with Gage Roads and is currently the General Manager - Operations. Matt’s brewing experience started at Matilda Bay as part of the quality team and across a decade branched out to several operational roles. As side from brewing Matthew has held operational and technical roles in other industries. He holds a Bachelor’s of Science from Murdoch University and recently completed a Diploma of Leadership and Management.

Douglas Murray President, IBD/Diageo Plc

Involved in the Spirits industry since 1972 initially in Scotch but now all types of distilled spirits. Expert in spirit drinks production from raw materials to final product. President and Fellow of the Institute of Brewing and Distilling and a member of the board of examiners. Keeper of the Quaich. Based at Diageo Global Technical Centre in Scotland, where his knowledge is used to deliver innovation and technical developments for distilled and matured spirits within the Global business. His work has a truly global remit. Master Distiller and Blender for Diageo.

Dr Timothy Hobley, Technical University of Denmark

Associate professor Timothy Hobley gained his Ph.D. degree in Chemical Engineering from the University of Melbourne in 1997. Subsequently he was a post-doctoral researcher in Lund, Sweden before moving to the Technical University of Denmark in 1999, where he is currently employed at the National Food Institute. During his career he has conducted research in fermentation and downstream processing, which in later years has been combined to study the beer brewing process, particularly the development of new unit operations and the processing of brewing by-products. The work is based in the department's microbrewery which is approved for food production...

Dr Mitchell Nye-Wood Research Assistant, Edith Cowan University

Dr Mitchell Nye-Wood is an early career biomedical scientist researching proteins in food and agricultural products at Edith Cowan University, Perth WA. He has recently used cutting edge mass spectrometry based proteomics to identify the proteins present in barley and malt, and observe the differences in abundance that exist between varieties.

Jason Perrault CEO, Yakima Chief Ranches, Llc

Jason Perrault is a hop breeder and farmer from the Yakima Valley. He is currently CEO of both Perrault Farms and Yakima Chief Ranches. As a fourth-generation farmer, Jason is deeply devoted to bringing long term sustainability and value to the hop industry through innovative breeding and management that will positively impact future generations. As a breeder for Yakima Chief Ranches and their partner company Hop Breeding Company, he is proud to have played an active role in the development of several novel hop brands including Simcoe®, Palisade®, Warrior®, Ahtanum®, Citra®, Mosaic®, Ekuanot®, Loral®, Sabro™, and Pahto™.

Dr Grzegorz Rachon Project Manager, Campden BRI

Grzegorz Rachon was awarded Masters Degree in Food Technology and Nutrition at the University of Life Sciences in Lublin (Poland) in 1998. 20 years later he becomes Doctor of Agriculture and Food, completing the AFTP (Advanced Food Training Partnership) at the University of Reading and the University of Birmingham (United Kingdom). Grzegorz has over 15 years of industry experience in Food, Drink and Pharmaceutical microbiology working for Leatherhead Food Research, Nelsons Natural World and Thermo Fisher Scientific - Oxoid. Currently, he is employed by the Campden BRI in Brewing Division at Nutfield site as a Project Manager/Microbiologist and he is responsible for hygiene auditing, process validation trials and stability of traditional (beer, cider) and novel beverages like Kombucha, water kefir.

Ralf Scheibner Department Manager Membrane Filtration at GEA Group AG

Study of process technology at the University of Karlsruhe (TH) finalized with degree diploma engineer (Dipl. Ing. Verfahrenstechnik). After professional engagement on the enduser side for membrane and MBR technology, joined GEA Wiegand GmbH in the department process engineering for membrane filtration units in the year 2002 as project engineer. Takeover of the membrane department at GEA Wiegand in the year 2010.
.

Richard Searle General Manager Australia, Micro Matic Pty Ltd

Richard Searle joined Micro Matic in September 2017 as General Manager, Australia; responsible for sales and service in Australia, New Zealand and the southern Asia Pacific region. Richard graduated from Heriot-Watt, with MSc. Brewing, joining Charles Wells Brewery in 1988. Working in brewing and packaging, he obtained IBD Master Brewer and moved to Australia in 1997. Based in Sydney, for over 20 years he has worked for many key suppliers to the industry. With Micro Matic, he continues to support the IBD, of which he has been a member for 30 years, as a member of the NSW Regional Committee.

Phil Sexton Founder and CEO Matilda Bay Brewing

Phil joined the brewing industry (Swan) in 1975 after completing a BSc at the University of Western Australia. He completed an MSc (Malting, Brewing and Fermentation Science) at the University of Birmingham (England) in 1981 and co-founded the Matilda Bay Brewing Company in 1983. Around the same time, he commenced external Oenology and Viticulture studies at Charles Sturt University and commenced planting the Devils Lair Vineyard in Margaret River. After the public takeover of Matilda Bay by Carlton and United Breweries (1990), Phil stood down as Executive Chairman and focussed upon Devils Lair as well as some restaurant, bar and coffee interests in Perth. In 1994-96, Phil moved to Portland Oregon to help a friend resuscitate the Bridgeport Brewery as well as expand a much larger brewery in Texas. Bridgeport IPA evolved out of this project. Returning to Australia, he sold Devils Lair and moved to the Yarra Valley to commence planting vineyards that are now the centrepiece of his Giant Steps/Innocent Bystander business based in Healesville. While developing the Yarra Valley vineyards, Phil joined some of his Matilda Bay colleagues and friends to become the Starbucks franchisees for Australasia; a project that ran aground late one night in a bar in Seattle while they were at “Starbucks School”…and emerged the following morning as a new project (Little Creatures) to build a specialized craft brewery in Perth “to attend to unfinished business after the Matilda Bay takeover”. Little Creatures focussed upon naturally conditioned ales, arguing that this is what craft brewing needed to differentiate itself from large-scale commercial brewers. Little Creatures went on to build an open fermenter brewery (White Rabbit) in Healesville alongside Phil’s winery (so he could watch over) and in 2013, was acquired by Lion, where it now forms centre stage in their craft-brewing group. A side project during the late 90’s saw Phil assisting friends in the design and establishment of the Trumer Brauerei in Berkley Ca. A beer still nominated as his favourite (alongside Sierra Pale and, curiously, Budweiser (“now that’s skill and art…seriously”). Nowadays, Phil lives in the Yarra Valley and remains focussed upon (still) trying to prove that you can make a profit in the wine industry (so far, he hasn’t), drinks craft beer, listens to music and dreams of the day he can go sailing. He has no idea how he has ended up involved in/driving the revitalisation of Matilda Bay (2019) apart from it being “unfinished business”.

Roy Spee Sales Manager CO2 & Biogassystems at Pentair Haffmans

Roy studied Industrial Engineering at the Institute of Advanced Technology in Tilburg the The Netherlands and obtained an MBA at the University of Hasselt in Belgium. Prior to my job at Pentair Haffmans I worked in The Oil & gas industry at Weir The Netherlands and in the Feed industry at Geelen Counterflow covering the Asia/Pacific region. At this moment, I work 12 years for Pentair Haffmans and I have a global responsibility for the product line CO2 recovery for breweries.

Doug Stewart Maltings Manager - Coopers Brewery

Dr Doug Stewart graduated from the University of Sydney with a degree in Agricultural Science and was awarded the Sydney University Medal. He went on to complete a PhD at the same institution, receiving the Queen’s Trust Award at the completion of his doctorate. Doug completed post-doctoral studies at Michigan State University and the University of Adelaide involved with starch metabolism and the impact of malt quality on beer filtration, respectively. He was awarded the Institute of Brewing Centenary Scholarship in 1999 to study at Brewing Research International, Nutfield, Surrey.

Dr Stewart joined Coopers original maltings, Adelaide Malting Company, in 2000 as Quality Manager. The business transitioned to Joe White Maltings, where Doug progressed to General Manager Technical, undertaking a range of duties over 15 years, including production, research and development and responsibility for the technical and technical sales aspects of the business.

Doug moved to Coopers Brewery in 2014 for the new maltings project. Now with the maltings complete, he is responsible for all aspects of procurement, operations and sales and marketing.

Dr Stewart was made a Fellow of the Institute of Brewing and Distilling in 2015.

Sue Stewart Research Fello School of Agriculture, Food and Wine, University of Adelaide

Dr Stewart began her professional life in Veterinary Science research before moving into crop research 22 years ago. Sue was initially involved in wheat genomics, before moving to barley breeding and research in 2009 where she was responsible for the identification and characterisation of novel germplasm that led to the release of the barley variety ‘Admiral’, a new low carbon footprint barley variety. Currently Dr Stewart is working on the malt flavour and aroma project at the University of Adelaide that commenced in August 2018. This project aims to identify the compound group(s) responsible for the differences in flavour of malt from different barley varieties.

Sean Symons IBD Convention Chair

Sean began brewing for the Hahn Brewing company in Sydney Australia in 1996-2002 before transferring to the Tooheys brewery, part of the Lion Group where he held role of Brewing and Packaging team leader until 2006. He then moved to Vietnam and built the microbrewery Louisiane Brewhouse in Nha Trang, before returning to Australia in 2008 as Process Improvement Leader at the Castlemaine XXXX Brewing in Brisbane Australia, and Brewing Manager of the Swan Brewery in Perth until March 2013. He has held the position of Chief Judge of the Royal Perth Beer Show from 2010 until 2015. He currently serves on the committee of the Perth Royal Beer show, and is committee chairman for the IBD Convention 2021 in Perth Australia. Sean is currently Head brewer and founder of White Lakes Brewing company in Perth, Western Australia, he holds a Bachelor of Environmental Science from the University of Sydney and a Diploma in Brewing.

Danielle Tromp Technical Specialist, Pall Corporation

Danielle is the Technical Specialist for Food & Beverage ANZ at Pall Corporation. Danielle received a Bachelor of Biological Sciences from La Trobe University and pursued Honours and PhD studies in Microbiology prior to being appointed Associate Lecturer at La Trobe University. After 9 years in academia, Danielle transitioned to a Laboratory Supervisor role at a dairy manufacturing plant. With an interest in improving microbiological quality in a high-risk facility, Danielle refined the microbiological testing plan, developing a comprehensive environmental monitoring and raw material testing program. Keen to broaden her knowledge into the beverage industry, Danielle joined Pall in 2017.

Dr Colin Court Senior Program Leader RD&E AP & GC, Ecolab Pty Ltd

Dr. Colin Court is responsible for driving Ecolab’s innovation in food and beverage segments throughout Asia Pacific and Greater China. His specialties include the brewery and beverage industries as well as antimicrobial, conveyor lubrication and CIP applications. Colin’s qualifications include B.Sc (Chemistry, 1st Class Honours) & Ph.D. (Physical Chemistry). Colin joined Ecolab in early 2000 as a Research & Development Chemist. Since joining Ecolab, he has filled numerous Australia/New Zealand and Asia Pacific innovation leadership roles, including Manager of Ecolab’s China Technical Centre in Shanghai. Currently his title is Senior Program Leader R&D.

Prof Graeme Walker Abertay University

Graeme Walker completed his PhD in Yeast Physiology in 1978 from Heriot-Watt University and was conferred DSc by Abertay University in 2004. He has been an active member of the Institute of Brewing & Distilling since 1973 and was elected as Fellow of the IBD in 2009. Graeme is Professor of Zymology at Abertay University in Dundee, Scotland where he directs a yeast research group focusing on brewing and distilling related topics. Martina Daute, the co-author of this presentation, is a PhD student at Abertay University working in collaboration with the Scotch Whisky Research Institute.

Emma Walker Whisky Technical Expert, Diageo

Dr Emma Walker is a Whisky Technical Specialist at Diageo - one of 12 Master Blenders responsible for Diageo’s Scotch Whisky portfolio. After completing her PhD in Chemistry, Emma joined the Whisky Specialist Team, spending 4 years learning about whisky flavour from fermentation to blending before working in Production; managing the quality labs at Leven SPA and Cameronbridge Distillery, then managing Knockando Distillery. Emma returned to the Whisky Specialist Team, working on Johnnie Walker Blue Label and Johnnie Walker Innovations, before leading the Whisky Specialist Team for 1 year, and now leading Strategic and Technical Whisky project delivery.

Stuart Whytcross Co-owner & Grower, Voyager Craft Malt

Stuart is a registered grain grower, having managed farming practices to produce high quality cereal grains for the past 25 years on his family’s property in Barellan. As Co-Founder and director of Voyager Craft Malt, Stuart has been able to bring together his passion for Agriculture, Education and Craft Beer and Spirits in a highly unique and innovative business. Stuart’s passion for his hometown and region is no more evident in role of project coordinator, and founder of the Not for Profit Barellan Beer Project, set up to raise funds for his community and give identity to the town’s main commodity of cereal gain.

Colin Wilson Managing Director, Totally Natural Solutions Ltd

Colin Wilson obtained a Chemistry degree from Edinburgh University and completed a Masters in Chemical Technology and Management, before commencing an industrial career specialising in natural product chemistry. In 2016 he was made a Fellow of the Royal Society of Chemistry. In 2005, as Operations Director for Botanix Ltd, a Barth Haas company, he implemented world-class manufacturing systems to this specialist hop company. In 2013, he established Totally Natural Solutions Ltd, a UK based natural hop extracts company. This innovative business specialises in providing brewers with high quality, natural hop aroma and flavour extracts for late and dry hopping.

Leonie Wong BDM - Food & Beverage, Siemens

Leonie Wong is responsible for Food and Beverage Business Development in Australia and New Zealand for Siemens. Leonie holds a Bachelor of Engineering (Infomechatronics) from Queensland University of Technology. Her involvement in this market encompasses working with consultants, OEM’s, integrators and manufacturers to have access and understanding of the technologies and proven solutions that Siemens can offer in this space. She facilitates ideation and co-creation workshops to help translate the concepts of Digitalization and Industry 4.0 into actionable plans that will allow manufacturers to adapt to the evolving marketplace, transform and lead in their respective fields.

The world has turned upside down in many ways when it comes to brewing. Who would have foreseen the day when people would consider beers loaded with gunk to be things of beauty? At least they are beers, though. What gives with the churning out of alternative beverages from our breweries? Is anything fair game in the pursuit of profit? What genuinely is a healthy choice when it comes to adult beverages? Who are the neo-prohibitionists of the modern era? Will consolidation and acquisition ease off? And how much more momentum is there in the “craft” sector? Where and when is the next technological leap going to be taken? Do we foresee truly disruptive change, or will we inch forward with gradual process evolution? What can we expect in the brewing word post-Covid? What are the key underpinning requirements for tomorrow’s brewing world? How will the brewers of tomorrow be educated?

"Barley breeding companies must address sustainability in terms of breeding business longevity, farmer profitability and environmental management, and the requirements of customers demanding a lower environmental footprint from the agricultural supply chain. These objectives must be achieved during a period of significant climate change.
Fortunately, both the business model for plant breeding in Australia and new technologies are available to support the innovation required to address these issues.
The End Point Royalties (EPRs) has provided successful breeding companies with the capacity to invest in new technologies to support variety development. Foremost amongst these technologies are the “omics” – genomics, phenomics and proteomics which will be complemented with the potential use of gene editing technologies.
In this paper, the research being conducted by InterGrain supporting the development and use of these technologies will be described. These research outputs will ensure genetic gains from breeding can be maintained in the long term, future varieties released are adapted to a changed climate, and these varieties suit the quality requirements of the malting and brewing industries including a requirement for lower energy use during processing."

Over the past decade hop usage in brewing has changed dramatically. Research on the compounds driving hop flavor and aroma has increased as a result thus dramatically improving our knowledge of the subject. Production of these compounds by the hop plant is via complex pathways that are primarily determined by the genetics of the plant. Hop geneticists are therefore able to select for these traits of interest in an effort to improve or enhance hop flavor and aroma via plant breeding. This presentation will discuss the process of breeding new hop varieties and will outline the philosophies, processes and tactics involved with bringing new hop varieties to brewers. Five experimental hop varieties will be featured that are all creating marked differentiation in hops and brewing. The presentation will focus on the stories of each of these hops, the technical breeding lineage as well as current examples of some of the impacts these hops have had on beer and the brewing industry.

Dry hopped beers continue to enjoy popularity worldwide, and an increasing number of larger brewers are implementing the practice. However, there are a number of process challenges associated with the automation and scale-up of dry hopping techniques in larger breweries. These include introduction of the hop pellets into the fermentation/maturation tanks without excessive oxygen pick-up, effective extraction of the aroma compounds into large volumes of beer, removal of the hop particles from the product while minimizing product loss, and efficient CIP of the system. While a number of commercial dry-hopping solutions have been offered in recent years, most exhibit capacity limitations, are difficult to clean by automated CIP process and are challenging to integrate into automated modern breweries. Using Alfa Laval’s Iso-Mix External Drive (IMXD) System, a growing number of breweries have succeeded in optimizing the dry hopping of larger beer volumes, enjoying shorter in hop residence times, significant reductions in product losses and the elimination of process issues such as blockages from hop slugs. During the development and implementation of the IMXD technology, Alfa Laval has accumulated valuable experience with the dry hopping process, particularly on a large scale. In this presentation, we will discuss the particular challenges of dry hopping, how IMXD can be used to optimize the process, and the considerations required to ensure successful implementation of the IMXD system at a particular site.

The major goal of hop breeding is to develop new competitive varieties for an efficient and resource-saving hop industry. Resistance to diseases, pests and changing climatic conditions as well as consistency in yield and quality are specific breeding targets. An important tool to master these requirements is the implementation of molecular genetics and metabolomics. Studying the relationship between metabolite content levels and trait expression enables the identification of molecular processes involved in resistance against abiotic and biotic stress. For example, downy mildew caused by Pseudoperonospora humuli generates significant losses in hop cone yield and quality as well as potential crown death. Therefore, in the present study, a F1 hop population was inoculated with the fungus P. humuli under ex situ conditions. The inoculation led to both variation in specialized metabolites and downy mildew resistance. Following an untargeted metabolomics approach and using correlation analysis, a small number of metabolites with potential protective function against downy mildew were identified. These metabolites were even correlated in the mock plant set suggesting that downy mildew resistance is established prior contact with the pathogen. The genome-wide association study detected a co-localization of the major downy mildew resistance locus and the correlated metabolite markers, providing evidence that the main contribution to resistance is mediated by these metabolites, in a heritable way. This kind of novel metabolic and genetic markers provide a better understanding of the underlying resistance mechanism for a precise selection of crossing partners and progeny in hop breeding in the future.

Hop Oil extracts are widely used throughout the brewing industry to add hop aroma and flavour efficiently to beer. They are used post fermentation to add standardised hop aroma profiles consistently. Totally Natural Solutions in collaboration with Coopers Brewery have looked at the sensory effects and value creation of additions of hop oil extract into primary and secondary fermentation, whilst retaining process control and consistent final beer sensory profile. With the continued rise of innovative beer styles in craft brewing and dry hopping prevalence, the use of hop oils to deliver true fermented hop character is a valuable innovation. Reduction in dry hopping beer losses as well as better utilisation make for a more sustainable hop industry. The opportunity to further innovate with the influence of yeast strain and malt variety across a range of beer styles was investigated to optimise point of addition and dose rates to deliver desirable hop character."

Craft brewing and craft distilling is developing and growing together. Brewers do barrel aged beers in used spirit barrels and even some distillers are using new barrels which contained stout before the whisky enters the barrel. Also, more craft breweries look into distilling spirits to broaden their product portfolio.
A distillery adjacent to the brewery can of course distill beers, but with the brewer’s knowledge of mashing and lautering, as well as already having this equipment to prepare a whisky mash, a craft whisky production might be a more valuable business addition.
With the ongoing worldwide Gin and Whisky trend, how does a start up craft distillery create a quality spirit, while adhering to the “3 year in a barrel” rule for calling it Whisky?
Weyermann does not only produce malts for breweries (and brews on a 2.5 hl pilot brewery on a daily basis), but also operates a 300 liter pot whisky distillery on site. A single malt whisky newmake or white dog benefits very much from quality ingredients. With the use of flavourful specialty malts, a craft distillery can offer a high-quality product at a time, where other whiskys might need another few more years in the barrel.
The aim of our Weyermann distillery is to gain knowledge, develop whisky recipes for craft distilleries and use the facility as a hands-on training and seminar site for customers around the globe.
The paper will describe firsthand experience distilling set ups for brewers, shows recipes and results.

The operation of a malt whisky distillery has traditionally required manual supervision of the operations of mashing, fermenting, and distillation. The heavy manual supervision leads to added costs and inconsistencies in operation and therefore manufacturers have looked to automate these operations. One area of particular focus is the control of the distillation in the pot stills with the operator supervising the heating to the still (to prevent carry over of liquid into the condenser) and manually controlling the separation of different ‘cuts’ of the distillate. Dividing the distillate into separate cuts (‘foreshots’,’spirit cut’, and ‘feints’) takes place in a routing and sampling station known as a ‘spirit safe’. Operator experience combined with manually sampling the distillate (dilution test, thermometer reading, and spirit density measurement via hydrometer) is used to determine the cuts and requires the presence of an operator at the spirit safe for most of the operation. The presentation describes how the application of in-line instrumentation to the operation and control of the pot still operation in conjunction with an automated control system has allowed the operation of the stills and the separation of the cuts to become an automated operation and enabled improvements in product quality and reductions in manning in Scottish malt whisky distilleries. Automation of the pot still operation is a prerequisite to implement more complex still operations such as implementing energy saving technology such as Thermal Vapour Recompression (TVR).

The yeast species, Saccharomyces cerevisiae, represents the premier industrial microorganism for alcohol fermentations and for brewing and distilling, many different strains of S. cerevisiae are selected based on efficiency of substrate conversion to alcohol, and for flavour attributes. However, several diverse non-S. cerevisiae yeast species can be exploited to contribute interesting flavour and aroma characteristics to alcoholic beverages. These include yeasts such as: Brettanomyces and Saccharomycodes spp. for production of specialty “sour” and low-alcohol beers, respectively; Metchnikowia and Torulaspora spp. for commercial wine production; and Kluyveromyces spp. in cheese whey fermentations for production of distilled spirits. For whisky production from cereal substrates, especially in Scottish distilleries, a limited number of commercial strains of S. cerevisiae predominate due to their rapid alcohol production properties and for reasons of tradition. There is currently scope to employ more flavoursome yeasts for certain distilled spirits and this presentation will focus on our research to evaluate non-Saccharomyces yeasts for Scotch whisky fermentations to impart desirable aroma and flavour congeners. Results will be presented from trial fermentations using diverse yeast species together with analytical and sensory data of subsequent distillates. This presentation will highlight the opportunities of exploiting yeast biodiversity for production of distilled spirits and will discuss the fermentation challenges compared with the use of more conventional distilling yeast strains.

Acknowledgements: We thank John Grigor from Abertay

Draught beer is the most profitable and environmentally sustainable way of connecting your customers, both retailers and end consumers, with Brewery Quality beer. However studies have shown that up to fifty percent of Draught beer can be negatively affected by quality issues in Trade, from poor hygiene (equipment and glasses), temperature and gas pressure. These problems if not addressed will only be amplified by the continuing current trends to smaller venues requiring larger choice of beverages on tap and leading to lower through-put per tap. The growth of mid-strength / non-alcohol beers and live yeast, mixed culture or flavoured beverages, add their own hygiene and quality issues. This paper reviews the current challenges and trends in Draught beer dispense, including the continued move to smaller twenty litre slim kegs (which will be further boosted by recent changes to Australian excise rules) and the various technologies that are available and being adopted to meet them.

Consumer demand for lower alcohol products is an innovation driver in the brewing today industry. The presentation will present techniques to produce low alcoholic beers. Fermentis have researched techniques for producing low alcohol beer without using post-fermentation physical separation. Firstly, the presentation will present the selection criteria and results obtained with a new maltose negative Saccharomyces cerevisiae var. chevalieri yeast. Secondly it will present brewing techniques and results achieved using conventional maltose positive Saccharomyces pastorianus and Saccharomyces cerevisiae. Finally, it will compare these two approaches and make recommendations on their implementation in industrial and small-scale breweries.

Today we see intense competition between beer brands but also with the beer category versus other beverages, for ""market share of throat."" While many beverages remain flavour stable for months, we know beer and juices lose freshness due to flavour change within a few weeks of packaging. Previous technical papers have reported on possible causes and solutions from process optimisation, plant design and materiaIs specifications.
This paper will focus on learnings gained from several brewery studies involving the measurement of free radicaIs. While the technology of electron spin resonance (ESR) is not new, its application to deliver increased shelf-life as measured by expert sensory panels is novel. The author will present data collected from several breweries highlighting the process stages before fermentation and not just afterwards where the sharpest focus is usually applied.
In contrast to most previous ESR studies, this paper will show the correlation between radicaIs and sensory values and provide the reader with a stepwise approach to extending shelf life by retaining freshness and flavour stability to safeguard shelf life.

Whisky has been made in Scotland for centuries, and creating whisky is the perfect balance between art and science, tradition and progress.
At every stage of the whisky making process, skilled craftspeople balance traditional techniques and generations of knowledge and experience, with new production methods while building greater scientific understanding of the development of flavour at every stage

• From the distilleries in fermentation and distillation,
• To maturation in hand crafted casks,
• Analysis of spirit and whisky using scientific techniques and organoleptic assessment,
• To creating whiskies, through balancing scientific understanding of flavour creation with the artistic understanding of layering and combining diverse flavours and styles.

I will discuss the flavour creation in our different distilleries, from creating lighter style spirit to smoky complex flavours, and how these flavours develop in maturation in different cask types, and how we bring these flavours together to produce diverse flavours and whiskies for our customers around the world."

This presentation on flavour creating is based on innovation and research carried out over the last 45 years. The presentation guides the distiller through the various operational opportunities that impact on the final style and flavour of the spirit beverage being produced. The topics cover raw materials preparation, milling, mashing, fermentation and distillation before moving into the area of cask selection and maturation. The talk concentrates on flavour from a scotch whisky perception but is equally relevant to all other types of distilled spirit. The opportunities range from initial design features to more subtle changes that can be done to existing plant operational procedures.

Over the last 30 years the Distilling market in UK (Scotland) has grown from requiring 300,000 tonnes per annum to the primary UK malt market consuming ~900,000 tonnes today.
This focus on distilling malt production has resulted UK plant breeders developing malting barley lines that are low protein accumulators, non GN producers that are capable of producing highly modified malt that is capable of supplying high extract/high spirit yield potential.
Scottish single malt is legally defined as the spirit production of a single distillery that is produced using only 3 ingredients, water, malted barley & yeast which is matured in an oak cask for a minimum of 3 years within a warehouse in Scotland.
In the past, flavour exploration focussed on the relationship between the barrel and spirit. Most recently, Distillers have been resurrecting heritage varieties by partnering with maltsters and growers to bring these niche varieties back to life.
We can also see the influences of other drinks industries beginning to immerge. From the introduction of speciality malts to whisky that are most commonly used in beers to the idea of terroir that’s largely associated with the production of wine. As Maltsters we play a large part in facilitating these ideas and connecting the dots from farm to spirit.

Benjamin Franklin did not say “Beer is proof that God loves us”, but he did say, recognizing Daniel Defoe, that “In this world nothing can be said to be certain, except death and taxes”. Franklin was obviously missing out one other thing that we can be sure of: the flavor of beer changes with time. It can be argued that this can be a good thing – e.g. in very alcoholic beers and in products deliberately aged in wood. For most beers, however, it is undesirable. So how much do we really know about how the shelf life of beer can be genuinely enhanced? Can a brewer really aspire to having flavor robust beer? And in what ways have so many of the prior studies been naïve and unhelpful? Critical inspection of so much of the literature in this challenging area reveals serious problems with the organoleptic methodology. Just what is the reality?

Barley protein content is considered critical in selecting suitable loads for malting. While a single value for protein content is used such as 10.0%, this number is made up of hundreds of individual proteins. The proteins undergo modifications as well as new proteins being expressed during malting. Our study explores changes in the proteome of a single variety during the malting process between two malthouses. Barley expressed protein such as LTP and Serpins were present during the malting process and these survive into beer, albeit with slight modifications to the protein structure. There were significant new proteins expressed during steep and germination with enzymes being synthesized including alpha-amylase, limit dextrinase and some proteases. The bigger differences was usually between the stages of malting, ie steeping, germination and kilning while there were less differences in between the malthouses the proteins expressed, although the abundance of individuals proteins varied between malthouses. We constantly reply on total malt protein and soluble wort protein to give an indicate of malt modification. But these don’t give any indication of the abundance of hundreds of proteins that will contribute to beer processing and beer quality. While the technology is not readily available for routine testing of malt and beer, the use of proteomics continues to improve our understanding of the changes in protein composition during malting and brewing and quality.

What is meant by flavour? This is a very complex question that many people have tried to explain. Flavour is essentially our combined perception of taste, aroma and mouth feel (tactile) properties. It adds to our enjoyment of beer which involves detection of a large number of contributing chemicals through interactions with olfactory and taste receptors in the nose and mouth. It is known is that you can impart flavour to beer by altering the malting regime, the choice of yeast and hop or specialty malt. Although barley malt is the material backbone of all beers, barley variety has largely been overlooked with respect to the factors contributing to flavour difference. However, Maris Otter, a variety bred at Cambridge, UK and released in 1965 produces beer with distinct flavour. A brewing trial completed by the Brewing Research Institute (UK) for Robin Appel (2013) established that Maris Otter had a nutty character not present in several contemporary varieties of the time. However, the source of this flavour has not yet been determined. Maris Otter is still grown today and is highly sort after despite a significant premium paid by craft brewers and home brewers. The objective of this project is to determine if barley variety can lead to detectable differences in beer flavour. The malt was nano-brewed to produce wort resulting in ̴700 mL beer. The finished beer was assessed by the Coopers Brewery tasting panel for sensory evaluation, along with wort made from the same varieties. Samples were then analysed by GC-MS to describe the differences detected by the tasting panel could be explained by differences in their chemical profiles.

Barley is rich in protein, carbohydrates, dietary fibre, minerals, and vitamins. It is also the basic raw material used for brewing. Malting is a complex process that aims to modify the physical structure of the barley grain and stimulate enzyme production or release leading to cell-wall degradation and protein solubilisation with minimal starch breakdown. Malt flavour, colour and composition differ by variety (genotype), but also by environment. In this study, two LC-MS/MS approaches employing multiple reaction monitoring (MRM) and a data-independent acquisition strategy were used to quantify the complex protein mixtures present in four barley varieties that yielded different flavour profiles. The grain proteomes were characterised by high resolution LC-MS/MS with proteins identified from the Poaceae subset of proteins from the Uniprot-KB database. Subsequently, a quantitative LC-MS approach termed Sequential Window Acquisition of All Theoretical Mass Spectra (SWATH-MS) was employed to measure the protein level differences between these barley varieties and associate these with sensory and metabolomic data. Keywords: barley, malting, flavour, proteins, proteomics, mass spectrometry (MS), data-independent acquisition (DIA) MS

Coopers Brewery have commissioned the retrofitting of eight fermenters with Krones Poseidon dynamic fermentation alongside an identical set of eight cylindroconical vessels. A comparative study of beer fermentation has been conducted using an ale yeast with low flocculation and a lager yeast with high flocculation. Performance had been assessed in regard to:

• attenuation rate,
• yeast health and cropping,
• diacetyl production and reduction,
• management of cold break and turbidity,
• management of dry hopping,
• ester profile and flavour,

High gelatinizing adjuncts are often used in brewing to reduce costs and adapt features such as drinkability, flavor, taste and mouthfeel to brand-typical expectations. The most common high gelatinizing adjuncts are corn (maize), rice, sorghum and cassava. Traditionally these adjuncts require an exclusive cereal cooking step for starch gelatinization before it is added to the mash tun (Decoction mashing), which leads to an increase in time, costs, manpower and complexity. To improve the level of Brewhouse efficiency as well as lower mash cycle times, costs and complexity in the mashing process, a novel enzyme, such as Ceremix Flex® is utilized to allow for infusion mashing containing both these high gelatinizing adjuncts together with malted barley. The resulting wort has a similar sugar profile to that achieved when using decoction mashing. Besides running an infusion mashing of the mixed malt/adjunct mash, Ceremix Flex® also enables the brewer to run parallel streams of the adjunct and malt mash which in the extreme case are then united in the boiling kettle. This paper discusses the use of and the outcome of using Ceremix Flex® during mashing, when producing worts from various types of solid adjuncts and at different malt to adjunct ratios.

Non-alcoholic beers have taken off in Europe and are gaining interest elsewhere in the world. Dealcoholisation of beer via vacuum stripping is commonly utilised technology for production of non-alcoholic beer. Implementation of a vacuum stripping beer dealcoholisation process requires up front decisions on beer recipe, desired hazardous area rating, allowable utility consumption and intended use of the alcohol by-product. Clear understanding of these parameters is necessary for making a technical determination of suitability of dealcoholisation vendor package plants. Carlton & United Breweries installed beer dealcoholisation capability at their Yatala Brewery in 2018. This paper covers the safety and environmental factors used in the design, construction and operation of the Yatala project. The safety items to be covered include IECEx hazardous area certification, compliance to AS/NZS 60079 Explosive atmospheres, hazardous area zoning, flammability of alcohol product, coolant selection and management, layout, access and ergonomics and requirement for HAZOP. The environmental design items covered include use of the alcohol for either energy recovery or sale, and consumption of the utilities steam, electricity, coolant and water.

DuPont Nutrition & Biosciences is a pioneer in providing enzymatic solutions to the Food & Beverages industry, as well as a wide range of other industries, such as animal nutrition, biorefineries and detergents industry. Keeping United Nations Sustainable Development Goals, DuPont is addressing seven of the goals through cost effective enzymatic solutions. The seven goals where DuPont is focusing are zero hunger, sustainable cities and communities, good health and wellbeing, clean water and sanitation, affordable and clean energy, responsible consumption and climate action. DuPont carries an extensive portfolio of Brewing and Distilling enzymes currently offering solutions for:

• Efficient starch liquefaction,
• Raw material optimization and free amino nitrogen generation
• Filtration enhancement through viscosity reduction,
• Saccharification and attenuation improvement
• Diacetyl control and
• Malting enhancement.

The DuPont team of brew masters and brewing experts is continuously working with brewers to reduce greenhouse gas emissions, save water and energy, brewing great and consistent tasting beers using locally grown, unmalted raw materials. Moreover, with these solutions, brewers may also address some of the most pressing UN sustainability goals. Future innovations from the DuPont brewing enzymes team will focus more on addressing UN sustainability goals and flavor design and control. Follow us on https://www.dupontnutritionandbiosciences.com/brewing.html "

As health and wellbeing trends change, organic produce segments are becoming increasingly important to the consumer and their health lifestyle. In order to maintain share of throat amongst this segment, CUB identified an opportunity to strengthen the Pure Blonde Portfolio by introducing an 'Organic' claim to the brand.
The Abbotsford brewery embarked on a project to integrate organic production into its main brewing and cider facility, with the aim of utilising as much of the current infrastructure, asset base and workforce as possible, to brew and package an organic beer and cider. The project was approached in three distinct phases, the first being to develop both the beer and cider at a pilot scale, the second to achieve organic certification and finally to be able to produce these on an industrial scale.

Reconnecting with your plant - rapid data capture techniques to enable engineering projects
Data is everywhere, but how do we capture and use it to our advantage? To be useful, data is often required to be obtained from multiple sources and interpreted to magnify the result.
Whether you have established engineering standards, drawings and up to date layouts, or find yourself in need of better plant information as you continue to grow organically, there are simple, cost effective solutions available to benchmark your current plant and build for the future.
Beca will demonstrate how rapid data capture tools can be used to enable projects for existing and greenfield projects, as well as providing plant operational teams with relevant technical and operational information in real time, to deal with plant trouble shooting and maintenance. Practical examples from projects executed by Beca across brewing and distilling will include:

• 360 imaging and GPS location with 'Roundme'
• 3D scanning - Basic BLK review and accurate laser point cloud survey scanning to create interactive, dimensionally accurate plant and Asset Information Models
• Site remote viewing, interactive site induction and hazard register development, utilising 'Fulcrum' geolocation application
• Realtime process visualisation between 3D model, Process &Instrumentation Diagrams (P&ID’s) and Plant Control Systems
• Plant Capacity and Logistics modelling

When you're marching, you're not fighting - these technologies contribute to significantly less travel time and reduced environmental impact during design and ongoing operation, allowing collaborative working over extended distances, and brings multidisciplinary teams together to provide the optimum results and connectivity for organisations across the globe.

Brewers and distillers of all sizes need to innovate in order to provide a quality product. Innovation is not limited to creative recipe development but also should be considered in the manufacturing process. Incorporating technology into your operations drives efficiency, quality and productivity when done properly, and the challenge is how to identify the best technological innovations for you. How do you identify the innovations that are right for your operation and turn them into reality with the right return on investment? Digital transformation is something that can and should be embraced by everyone in your business. Siemens has been supporting companies with navigating the digital transformation journey and this presentation will share our stories of supporting manufacturers both big and small with adopting Industry 4.0 and address:

• What is Industry 4.0 and digitalization and why it will help companies not just survive, but thrive
• How do you go from an idea to a reality
• How do you overcome resistance to change
• Data and digital twins
• Case study of Constellation Brands Nava Brewery

Key words: Digital Transformation, Industry 4.0, digital twin, data, change management, automation"

GEA will give an overview on the latest development for the new GEA AromaPlus membrane technology to dealcoholize beers to ≤ 0,5% abv or down to ≤ 0,05% abv with no thermal stress and high retention of flavor compounds. The consumption of alcohol-free and low alcohol beer is believed to see continuous growth due to consumers seeking for alternatives to alcoholic or unhealthy sugary beverages. Dealcoholized beer can be produced through two primary methods as either biological methods (e.g. stopped fermentation) or technical methods with thermal dealcoholization (e.g. evaporation or distillation under vaccum) and cross flow membrane filtration. The membrane based approach can be using nanofiltration or preferably reverse osmosis to produce dealcoholized beer at cold operating temperatures. The new GEA AromaPlus membrane process ensures preservation of the vital ingredients responsible for beer’s sensory characteristics such as flavor and color. The GEA AromaPlus development launched on BrauBeviale 2016 is involving a specially selected reverse osmosis membrane for the cold dealcoholization of beer with preserving most of the natural beer flavours while delivering an optimized performance. That AromaPlus technology now enables brewers first time to produce non-alcoholic beers < 0.05% abv with the natural beer aroma.

Gifted 50 acres of his family’s fourth generation farm for his twelfth birthday, Stuart has been growing a diverse range of cereal grains for the past 25 years. A keen interest in beer and spirits saw him and his childhood friend and farming neighbour, Brad Woolner, establish Australia’s first on-farm craft malthouse, five years ago in the Riverina NSW. Voyager Craft Malt now supplies more than 100 breweries, distilleries and bakeries across Australia with a vast array of sprouted and malted products, all grown sustainably in close proximity to their custom designed Malt house. This presentation will touch briefly on the Voyager Craft Malt story and their unique and sustainable on-farm malting process. Delving deeper into what craft malting is by highlighting successful partnerships and collaborations between brewers, farmers, maltsters and consumers who grow and create a range of innovative malted products for specialty beers and spirits. Finally Stuart will discuss the promising future of craft malting in Australia and the opportunities that exist for brewers to engage with their local growers and maltsters to discover malt provenance and grain terroir.

Coeliac disease (CD) affects ~70 million people globally. When CD patients ingest gluten, it triggers an inappropriate auto-immune reaction resulting in intestinal inflammation and damage. The only treatment is lifelong avoidance of dietary gluten. The worldwide market for gluten-free products is predicted to grow by ~25% to over US$7 billion by 2022. Gluten-free foods are commonplace as baked goods, snacks and beverages such as beer. For a beer to be deemed “gluten-free”, it can be brewed with a gluten-free starting material (e.g. millet or sorghum). Another option that has been employed is the use of enzymes such as prolyl endoprotease and/or proprietary processing that aim to degrade or remove the gluten proteins via filtration. Current antibody-based methods (ELISA) for gluten measurement can be non-specific or show cross-reactivity. The use of ELISA to measure hydrolysed gluten, as present in fermented products such as beer, is a topic of hot debate. Liquid chromatography mass spectrometry (LC-MS) offers an alternative for detection of the presence/absence and quantitation of gluten in beer. In this presentation, a novel ultra-low gluten (ULG) barley variety in which the hordein (gluten) content was reduced to below 5 ppm using traditional breeding strategies will be described. By employing advanced proteomics analysis, it was possible to select the lines which showed the lowest gluten content and validate the low gluten content of the finished product. Moreover, our recent findings using LC-MS enabled the detection of hydrolysed gluten in gluten-reduced beers that are labelled as (20 ppm as judged by ELISA. Keywords: barley, gluten, Coeliac disease (CD) proteins, proteomics, mass spectrometry (MS), data-independent acquisition (DIA) MS

This investigation presents a holistic and comprehensive assessment of the step-wise changes in barley quality during the malting process for multiple batches of two Australian malting varieties (Buloke and Gairdner), in two modern, commercial-scale pneumatic malthouses. The study analysed and compared malting plant and variety with respect to basic changes in malt quality for protein (total protein, KI and FAN), fermentability (AAL and DP enzyme levels), extract yield, along with the filtration indicators (lautering efficiency, viscosity and b-glucan). Novel and intriguing observations were observed between barley and malt KI, DP enzyme kilning thermostability and the relationship between lautering efficiency, viscosity and b-glucan. Overall, comparing the two malt plants, it was observed that although malt batches and varieties followed different malting pathways, the finished and kilned malt ended up with satisfactory malt quality in terms of FAN, viscosity, friability, fermentability and extract. The patterns do however indicate there were potential opportunities for maltstsers to improve the targeting of malt quality specifications.

Following the successful launch of Pure Blonde Organic Lager, CUB has partnered with Wedgetail Food & Fibre and Kilter Rural to produce a local source of organic malting barley. Together with Boortmalt we have built a certified local organic malt barley supply chain to provide a high quality sustainable alternative to imported malt. Farm management practices used to grow organic crops and the points of difference to traditional cropping are described. The use of modern technology, land regeneration for organic crops and highly efficient irrigation practices maximising the return on water assets are also discussed.

Peroxysulphonated oleic acid (PSOA) is a novel, patented peracid chemistry developed by Ecolab. PSOA is a renewably sourced (palm or tallow-based) multi-functional compound with bleaching, surfactant, and antimicrobial properties. Among the numerous potential applications of PSOA is as a sanitizing and disinfectant agent for the food and beverage industry. When combined with other peracids PSOA formulations have high efficacy against a broad spectrum of microflora including yeasts and molds. These combinations are also especially effective against biofilms.
Sanitizing formulations that include PSOA have improved chemical effluent profiles over most traditional peracid formulations, as they contain no phosphorus, reduced levels of petroleum derived materials, and have a negligible impact on anaerobic waste water treatment systems. The pH of sanitizing formulations containing PSOA is generally less than 3, resulting in the improved ability to remove mineral stone. As well as having a favorable environmental profile and superior kill rates over a wide spectrum of organisms, PSOA based sanitizers show little or no effect on beer head retention, chill haze, product pH or beer taste. They also have a much reduced odour compared to the fatty acid based sanitisers prevalent in the brewery industry today.

Gage Roads has a commitment to producing the highest quality products in Australia.
After a strategic review, the brewery decided to invest in upgraded filling capability to aseptic filling equipment for both bottles and cans. This is an ambitious goal for a brewery producing 15 million litres annually but we stand by our motto of “Brewed by Fussy Bastards”! The brewery also exclusively supplies products to one of the world’s premier stadiums - Optus Stadium.
To achieve this goal we extensively modified the site to accommodate the installation of a new bottle and can filler with addition to integrate the can filler into the existing automated packaging line.
We have seen a marked improvement in the organoleptic profile of beer being produced with the new equipment. The products are also having improved shelf stability.
Additionally, with our passion to continually improve product quality we also installed flash pasteurisation to replace the tunnel pasteurisation and upgraded our centrifuge to improve liquid quality and yield.
For extra complexity this upgrade occurred during the height of the Australia summer where beer consumption increases dramatically with associated production increase to meet consumer demand. To achieve this was an exceptional feat without disruption to the supply chain for our products."

Long shelf-life in beer is directly linked to a product free of any beer-spoilage microorganisms. While large brewing companies operate their own microbiological testing laboratories, microbial control is often difficult for small to midsized breweries as microbiological testing is performed by external laboratories on a less frequent basis. This exposes small and midsized breweries to greater risk of recalls and complaints due to microbial contamination, which is a major disadvantage in comparison to large brewing companies. As the detection, identification and removal of spoilage microorganisms is critical for process control and prevention of economic loss, the disadvantage to small and midsized breweries can be overcome by combining rapid analytical methods with intelligent quality control strategies. Specific PCR technologies are engineered towards easy operation and require no detailed scientific knowledge of handling and identifying microorganisms. Analysis costs are low and results are more reliable and achieved faster in comparison to traditional methods. While filters can provide microbial protection for finished product, appropriate CIP processes and filter handling practices are also crucial for effective quality control. Monitoring the performance of filters, in addition to appropriate cleaning, sanitization and storage of filters during periods of non-use are important aspects of process control. This paper describes how to establish an effective quality control strategy, including sampling plans for microbial contamination for small and midsized brewers, based on utilization of modern PCR technology.

Current recommendations for beer pasteurisation are based on the study in 1951 by Del Vecchio and co-workers. In this work, 14 beer spoilage bacteria were screened for their ability to grow or survive in ale and stout together with the determination of their thermo tolerance at 60°C. Using a capillary tube method, the D-value (decimal reduction time) and z-value (temperature resistance coefficient) of the three thermo tolerant bacteria (Acetobacter pasteurianus, Lactobacillus brevis and Lactobacillus hilgardii) were determined. Validation of pasteurisation at a range of pasteurisation units (PU) in packaged product were performed in a tunnel pasteuriser. This study showed that eight of the 14 microorganisms were able to grow in both beer styles, whilst different thermo tolerances were observed amongst the spoilage bacteria. Effective pasteurisation of the selected microorganisms was achieved at significantly lower PU values than those recommended by the European Brewery Convention Manual of Good Practice. In package pasteurisation conducted at 1.6 PU resulted in greater than an 8-log reduction in viable cell numbers, resulting in ‘commercial sterility’. Although this study demonstrated that successful pasteurisation was achieved for vegetative cells at significantly lower PU values than those recommended, further studies are required to demonstrate the optimal level of pasteurisation for spore forming bacteria and for yeast.

Extremely large amounts of brewers spent grains are produced each year, all year round and over the whole world. With the increasing focus on environmental sustainability and feeding the growing population, there is an accelerating interest in using spent grains to produce foods, drinks and ingredients, rather than animal food or waste. For processing spent grains to be economically sustainable, new technologies are also needed, such as the recently reported rotary drum press. In this presentation, we extend our recent work and investigate how the rotary drum press can be used to produce a filtrate and a filter cake, in which functional compounds have been enriched. Brewers spent grain (100-600 kg) generated from production of beer with special malts was sourced from two local microbreweries. Two rotary drum presses (1 tonne/h) were used sequentially, one with a 750 micron and 1000 micron filter followed by one with a 100 micron and 300 micron filter to give enrichment of selective components. The concentrations of protein, sugars and amino acids were measured, which can be used to identify applications of the fractions as food ingredients.

CO2mpactBrew is a plug-and-play, containerized, CO2 recovery solution especially designed for small and mid-size breweries. It offers fast installation and easy relocate within a short time without compromising on quality and reliability. By recovering your own CO2, you eliminate emissions (odors) from your fermentation process, which might oth¬erwise require additional precautions, and CO2 availability in time, based on your own known source. Process description The gas from the fermentation vessels are led to the brewery’s installed foam trap before the raw gas is washed in a water scrubber, in order to remove any alcohols and sugar aerosols. The gas is then compressed in three stages to approx. 39-46 bar(g) / 565-667 psig by two CO2 compressors, and led into a high-pressure water scrubber to remove oxygenates such as alcohol, acetaldehyde, and acetyl acetate. Prior to liquefaction, the gas is dried in the dehydrator and finally purified in the distillation column reducing the O2 content to 5 ppm. The liquid CO2 is now flashed to approx.17 bar(g) / 246 psig, the vapour fraction is lead back to the 2-stage compression while the liquid CO2 is finally led to storage at approx. 15 bar(g) @ -27°C / 218 psig @ -16.6°F. Cooling is carried out using the brewery’s main refrigeration plant to supply the after coolers and condenser on the plant. Advantages sum-up

• Reducing CO2 footprint by recovering your own CO2
• Self-sufficient CO2 production
• Known CO2 source
• Plug-and-play solution
• Simple and limited maintenance
• No hazardous refrigerant system inside container
• 40’ high cube container setup
• O2 5 ppm
• Eliminates emissions (odor) from fermentation
• Remote service for efficient production

Keywords: Sustainable CO2, utilize own CO2, CO2 for small breweries, CO2 recovery, containerized CO2 technology"

PROBLEM The use of plastic kegs in the beverage industry is close to 65,000 tonnes. The recycling rate of plastics in Europe is approximately 42%. In Australia the plastics recycling rate in 2018 was 9.4%. In Australia, plastic kegs end up in commercial plastic waste streams, with no clear path to product circularity.
PURPOSE To demonstrate that innovative product design can help to facilitate a circular solution, and in some circumstances plastic can be more sustainable than steel.
METHOD

1. Life Cycle Analysis (LCA) Plastic Kegs Vs Steel Kegs. Compare a well designed plastic keg vs steel kegs under varying logistics conditions.
2. Case Studies of plastic circularity solutions in Europe.
3. Case Study of Paper Cup Recycling in Australia.
4. Case Study. Design and material selection impacts of use in supply chain and end of life product circularity.
5. Sustainability benefits of using recycled plastics vs. virgin plastic material in new products.

RESULTS

1. Product design and material selection plays an important role in the circulatory and recyclability of plastic kegs.
2. Plastic kegs offer Brewers a better overall sustainable outcome when used in conjunction with steel kegs.
3. EU and Australian regulations have a large impact on plastic product design.
4. Innovative solutions providers are already facilitating circular economy solutions in Australia.
5. Demand for recycled plastics needs to be lead by government.

CONCLUSION Plastics are a viable and important packaging material and offers advantages over steel and glass. Used plastic is a material resource that can be used in the manufacture of further products. Sustainability and circularity requires the help of the global community with a common goal to leave the world a better place."

Global climate models are used to make projections of future climate change over the next 20 to 100 years. However, these models generally have very coarse spatial resolutions of 100 to 250 km, and this has limited value for decision making at the regional scale, as important factors such as land-use and topography are not adequately resolved. Fortunately, regional climate models can be used to downscale these global models down to resolutions of 5 to 10 km, and this allows for an improved representation of atmospheric processes which matter at the regional scale, such as sea-breeze, localized storms, etc. In this talk, I will present regional climate projections of future climate change for different regions of Australia from regional climate simulations using state-of-the art regional climate models. I will discuss implications for agriculture and how this may affect the brewing industry.

Lion’s breweries have collaborated to develop and implement an industry best practice approach to energy efficiency. Leveraging internal frameworks to drive quantifiably improved energy efficiencies across the Lion network. The approach focuses on three key areas.

Focus area one: People engagement and culture change: Establishment of a site-based multidisciplinary Power Rangers team. The Power Rangers are all about culture and ensuring everyone on site understands the importance of being energy efficient and what each person can do to be energy wise.

Focus area two: Run the business: driving energy awareness through reactive environmental visual measures at site tiered meetings. These visual measures are reviewed daily, driving energy improvement in all areas of the brewery.

Focus area three:Improve the business: “Lion Energy Development” (LED) team is a multidisciplinary team established to support each site drive energy efficiency across Lion. The LED Team have identified and routinely review key energy KPIs for benchmarking energy efficiency across the network. Through these initiatives, the LED team identify knowledge gaps across the network, and then engage with subject matter experts to develop knowledge packs for a focused and standardised improvement.