DOCSLIB.ORG

Program Program

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Program Program See what SCIENCE can brew for you. 2015 ASBC Annual Meeting June 14–17 ■ La Quinta, CA Program ASBC is here for you! More Science, More Tools, More Resources ASBC can help you build your professional network, develop your skills, utilize SCIENCE-based approaches and solutions, and implement analytical, methods and procedures to ensure high quality and safety standards. Take full advantage of all ASBC has to offer: • ASBC Methods of Analysis • Brewing and Scientific Books • Check Sample Program • Journal of the ASBC and ASBC Buzz • Fishbone References for Applied Brewing Scientists • Scientific Tools Including Crimp Bars and Analytical Standards • Webinars ASBC is your complete toolbox for quality brewing through science. If you’re not a member, what are you waiting for…join today. Visit asbcnet.org to see all this and MORE! TABLE OF CONTENTS Welcome from the Program Committee Follow us on Twitter at #ASBC2015 Schedule-at-a-Glance ........................................ 2 Sponsors ............................................................ 4 Dear Attendees, General Information ........................................... 5 It is my extreme pleasure to welcome you to La Quinta, California, for the 2015 ASBC Annual Program Meeting: see what SCIENCE can brew for you. The Annual Meeting brings together professionals Saturday ...................................................... 6 and students from around the world to advance their science, network, and careers. Sunday......................................................... 7 The Program Committee has worked diligently this Monday ....................................................... 8 year to create a diverse and energizing program that will update your knowledge, broaden your skills, and challenge you to Tuesday ...................................................... 10 explore other arenas within the SCIENCE OF BEER. Wednesday ................................................ 11 The extensive selection of workshops, technical sessions, and special interest sessions will surely enlighten your mind. I encourage you to Abstracts .......................................................... 15 take advantage of the extended poster hours to view posters and discuss the great science being undertaken by our members. I also invite you Facilities Map ................................................... 40 to join me for the Opening Session and State of the Society Address at 8:30 a.m. on Sunday, where we will highlight ASBC’s accomplishments Posters ............................................................. 41 over the past year and discuss some of our future initiatives. Immediately following will be keynote speaker, Katherine Smart, (SABMiller Exhibition ......................................................... 42 PLC), who will discuss the contributions of brewers to some of the most impactful scientific discoveries in her talk entitled “Brewing Science— Exhibitor Descriptions ................................ 43 From Enviable Heritage to Impressive Future.” Recognition In addition to this year’s keynote speaker, we are excited to debut an expanded list of guest speakers. Don’t miss the thought-provoking Thank You Volunteers ................................. 46 presentations by Chris Swersey (Brewers Association), Jennifer Jo Wiseman (E. & J. Gallo Winery), and Christina Schoenberger (Joh. Awards ....................................................... 47 Barth & Sohn GmbH & Co. KG). Author Index .................................................... 48 Finally, have fun as you meet, connect, and enjoy a beer with your colleagues from around the world. I invite you to join me at the Orientation and Molecular Mixer, “The Buzz” Happy Hour, Luminosity: Reception under the Stars, and the “Top Cosmos” Challenge. After all, this meeting is about “brewing” up some good connections. I look forward to seeing familiar faces, making new friends, and hearing about the most recent advances in brewing science in La Quinta! If you see me, please stop me to say “Hi.” Scott J. Britton ASBC Program Committee Chair 1 SCHEDULE-AT-A-GLANCE Saturday, June 13 8:00 a.m.–5:00 p.m. Board of Directors Meeting Las Brisas 9:00 a.m.–12:00 p.m. Premeeting Workshop: Quality Parameters for Freshness and Fiesta 14 Flavor 1:30–4:30 p.m. Premeeting Workshop: Barrel Aging: Knock on Wood! Fiesta 14 2:00–5:00 p.m. Registration Desk Open The Studio 5:30–6:00 p.m. Orientation and Molecular Mixer Flores 2 Sunday, June 14 7:30–8:30 a.m. Speakers’ Breakfast Flores 1–2 7:30 a.m.–5:00 p.m. Registration Desk Open The Studio 8:30–10:00 a.m. Opening Session and Keynote: Brewing Science—From Enviable Fiesta 3,4,6,8 Heritage to Impressive Future 10:15 a.m.–12:00 p.m. Technical Session 1: Sensory Fiesta 3,4,6,8 10:15 a.m.–12:00 p.m. Workshop: Statistical Process Control I Flores 1–2 2:00–3:15 p.m. Technical Session 2: Industrial Yeast Management Fiesta 3,4,6,8 2:00–4:00 p.m. Special Interest Session: The Journey from Tribal Knowledge to Flores 1–2 Solid Science: Building a Quality Program 4:00–6:00 p.m. Exhibits Opening: “The Buzz” Happy Hour Fiesta 1,2,5,7,9,11,12 4:00–6:00 p.m. Posters Opening: “The Buzz” Happy Hour Fiesta 13–14 Monday, June 15 7:30 a.m.–5:00 p.m. Registration Desk Open The Studio 8:00 a.m.–5:00 p.m. Poster Viewing Hours Fiesta 13–14 8:30–10:15 a.m. Technical Session 3: Hop Aroma Fiesta 3,4,6,8 8:30–10:30 a.m. Workshop: The Science Behind Packaging Quality Flores 1–2 10:45 a.m.–12:00 p.m. Technical Session 4: Flavor and Product Stability I Fiesta 3,4,6,8 10:45 a.m.–12:00 p.m. Technical Session 5: Foam Flores 1–2 12:00–2:00 p.m. Exhibits and Lunch Fiesta 1,2,5,7,9,11,12 2:00–3:45 p.m. Technical Session 6: Yeast and Microbiology Flores 1–2 2:00–4:00 p.m. Special Interest Session: State of the Hop Industry Fiesta 3,4,6,8 4:15–5:00 p.m. Guest Speaker Session: Why Should Anyone Care About Quality Fiesta 3,4,6,8 Beer? 6:30–9:30 p.m. Luminosity: Reception under the Stars La Casa Complex 2 Tuesday, June 16 8:00 a.m.–5:00 p.m. Registration Desk Open The Studio 8:00 a.m.–1:30 p.m. Poster Viewing Hours Fiesta 13–14 8:30–10:15 a.m. Technical Session 7: Malt and Grain Fiesta 3,4,6,8 8:30–10:15 a.m. Workshop: Statistical Process Control II Flores 1–2 10:30–11:30 a.m. Special Interest Session: Dry Hop Aroma in Beer— Fiesta 3,4,6,8 A Review 11:30 a.m.–1:30 p.m. Exhibits and Lunch Fiesta 1,2,5,7,9,11,12 1:30–3:15 p.m. Technical Session 8: Methods of Analysis Fiesta 3,4,6,8 1:30–3:30 p.m. Workshop: What’s the Difference? Understanding and Selecting Flores 1–2 Sensory Difference Test Methods 3:15–3:45 p.m. New and Alternate Methods of Analysis Fiesta 3,4,6,8 Wednesday, June 17 8:30 a.m.–3:00 p.m. Registration Desk Open The Studio 8:30–10:15 a.m. Technical Session 9: Hop Flavor and Analytics Fiesta 13–14 8:30–10:30 a.m. Special Interest Session: Science of Sour Beer Fiesta 3,4,6,8 10:40–11:40 a.m. Special Interest Session: “I’ve Always Wanted to Know...” Fiesta 3,4,6,8 1:00–2:15 p.m. Technical Session 10: Fermentation Fiesta 13–14 1:00–2:15 p.m. Technical Session 11: Flavor and Product Stability II Fiesta 3,4,6,8 2:30–4:00 p.m. Closing Session with Guest Speaker: Sensory Thinking: An Fiesta 3,4,6,8 Essential Element to Innovation 4:00–5:00 p.m. “Top Cosmos” Challenge Hotel Waterfall 3 SPONSORS ELITE PREMIER CONTRIBUTING BEER SPONSORS 4 GENERAL INFORMATION Registration Hours Technical Subcommittee Meetings Location: The Studio Attend any of the technical subcommittee meetings held throughout the annual meeting and help ensure the ongoing Saturday, June 13 ................................................ 2:00–5:00 p.m. quality of the ASBC Methods of Analysis. Each meeting is Sunday, June 14 ...........................................7:30 a.m.–5:00 p.m. specific to a technical subcommittee run from 2014–2015 and will provide an overview of the committee’s results Monday, June 15 ..........................................7:30 a.m.–5:00 p.m. and recommendations. The meetings are open to all, and your feedback and participation are essential to the methods Tuesday, June 16 ......................................... 8:00 a.m.–5:00 p.m. program. Check the addendum for subcommittee meetings. Wednesday, June 17 .................................... 8:30 a.m.–3:00 p.m. Speaker Kiosk Please have your name badge with you at all times to ensure access to sessions and events. The speaker kiosk will be available for speakers to review their presentations the day before their scheduled session. The kiosk Hospitality Room Hours is located near the Registration Desk. Location: Diego Rivera Room Photo Release Saturday, June 13 .............................................. 3:00–11:00 p.m. Photographs will be taken at the 2015 ASBC Annual Meeting for use in promotional materials after the meeting Sunday, June 14 ................................................ 6:00–11:00 p.m. has concluded. By registering for this meeting, you agree to Monday, June 15 ................................................. 5:00–6:30 p.m. allow ASBC to use your photo. 9:00–11:00 p.m. Tuesday, June 16 ............................................... 5:00–11:00 p.m. Wednesday, June 17 .......................................... 5:00–11:00 p.m. Guests Guests wishing to attend the Luminosity Reception must purchase a ticket to attend. Guests do not have access to the technical program or the exhibit hall, and they must register and have a name badge to gain access to the hospitality room. Coworkers and business associates are not considered guests and must pay the appropriate registration fees. 5 PROGRAM Saturday, June 13 PROGRAM 8:00 a.m.–5:00 p.m. Board of Directors Meeting Las Brisas 9:00 a.m.–12:00 p.m.
Load more

Recommended publications
  • Wisconsin Veterans Museum Research Center Transcript of an Oral
    Wisconsin Veterans Museum Research Center Transcript of an Oral History Interview with JOEL C. MICKELSON Radar Repairman, Army Air Corps, World War II. 2000 OH 299 1 OH 299 Mickelson, Joel C., (1925-2011). Oral History Interview, 2000. User Copy: 1 sound cassette (ca. 57 min.), analog, 1 7/8 ips, mono. Master Copy: 1 sound cassette (ca. 57 min.), analog, 1 7/8 ips, mono. Video Recording: 1 videorecording (ca. 57 min.); ½ inch, color. Transcript: 0.1 linear ft. (1 folder). Abstract: Joel Mickelson, a Willmar, Minnesota native, discusses his World War II service with the Army Air Corps as a radar repairman in the Pacific theater of operations. Mickelson mentions being drafted and sent to basic training at Lincoln Air Base (Nebraska). He talks about radio school in South Dakota, reassignment to repair school at Truax Field (Wisconsin), and electronics training at Chanute Field (Illinois). After a furlough at home, he portrays the ship ride from California to Leyte (Philippines). Mickelson describes living in tents during the rainy season, taking Atabrine to prevent malaria, and developing tinnitus. He talks about maintaining aircraft radar equipment and being moved from Luzon to Lingayen Air Base to Clark Air Base. Mickelson touches on liberty in Manila and occasional visits from the Red Cross. While he was off duty, he tells of exploring a cave full of Japanese equipment and shooting a huge lizard. Transferred to Naha (Okinawa), he comments on working in the 39 th Squadron, 35 th Fighter Group office and being promoted to assistant for the director of communications.
    [Show full text]
  • Kirin Holdings Co. Ltd in Beer - World
    Kirin Holdings Co. Ltd in Beer - World June 2010 Scope of the Report Kirin Holdings - Beer © Euromonitor International Scope • 2009 figures are based on part-year estimates. • All forecast data are expressed in constant terms; inflationary effects are discounted. Conversely, all historical data are expressed in current terms; inflationary effects are taken into account. • Alcoholic Drinks coverage: Alcoholic Drinks 235 billion litres RTDs/ Wine Beer Spirits High-strength Cider/perry 27 bn litres 184 bn litres 19 bn litres Premixes 1.5 bn litres 4 bn litres Note: Figures may not add up due to rounding Disclaimer Learn More Much of the information in this briefing is of a statistical To find out more about Euromonitor International's complete nature and, while every attempt has been made to ensure range of business intelligence on industries, countries and accuracy and reliability, Euromonitor International cannot be consumers please visit www.euromonitor.com or contact your held responsible for omissions or errors local Euromonitor International office: Figures in tables and analyses are calculated from London + 44 (0)20 7251 8024 Vilnius +370 5 243 1577 unrounded data and may not sum. Analyses found in the Chicago +1 312 922 1115 Dubai +971 4 372 4363 briefings may not totally reflect the companies’ opinions, Singapore +65 6429 0590 Cape Town +27 21 552 0037 reader discretion is advised Shanghai +86 21 63726288 Santiago +56 2 915 7200 2 Kirin Holdings - Beer © Euromonitor International Strategic Evaluation Competitive Positioning Market Assessment Category and Geographic Opportunities Operations Brand Strategy Recommendations 3 Strategic Evaluation Kirin Holdings - Beer © Euromonitor International Kirin Company Facts Kirin Kirin has looked for overseas expansion Headquarters Tokyo, Japan • Kirin has expanded its presence internationally, particularly in Asia Pacific and Australasia.
    [Show full text]
  • A Room with a Brew: a Comparative Look at Homebrewing Laws in Japan & the United States
    University of Miami Law Review Volume 72 Number 4 Summer 2018 Article 10 7-2-2018 A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States Christopher J. Fraga Follow this and additional works at: https://repository.law.miami.edu/umlr Part of the Comparative and Foreign Law Commons Recommended Citation Christopher J. Fraga, A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States, 72 U. Miami L. Rev. 1239 (2018) Available at: https://repository.law.miami.edu/umlr/vol72/iss4/10 This Notes and Comments is brought to you for free and open access by the Journals at University of Miami School of Law Institutional Repository. It has been accepted for inclusion in University of Miami Law Review by an authorized editor of University of Miami School of Law Institutional Repository. For more information, please contact [email protected]. A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States CHRISTOPHER J. FRAGA* Following the enactment of Prohibition, it took the United States almost four decades to legalize homebrewing. Subsequently, the nation experienced a booming interest in beer. And not just beer, but good beer. Drinkers found them- selves invested in both quality and variety. This interest has matured into the craft beer industry. Even in holdover states, where state laws prohibited homebrewing far past 1979, the craft beer industry has experienced near exponential growth following the legalization of homebrewing. This has resulted in significant economic implications. Given these consider- ations, nations with restrictive homebrewing laws, like Ja- pan, should consider easing them.
    [Show full text]
  • HEART & MATTER: FERMENTATION in a TIME of CRISIS Aaron C
    HEART & MATTER: FERMENTATION IN A TIME OF CRISIS Aaron C. Delgaty A dissertation submitted to the faculty at the University of North Carolina at Chapel Hill in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the department of Anthropology. Chapel Hill 2020 Approved by: Christopher T. Nelson Margaret J. Wiener Peter Redfield Townsend Middleton Brad Weiss © 2020 Aaron C. Delgaty ALL RIGHTS RESERVED ii ABSTRACT Aaron C. Delgaty: Heart & Matter: Fermentation in a Time of Crisis (Under the direction of Christopher T. Nelson) In Heart & Matter, I explore contemporary artisan movements from the perspectives of the artisans that animate these movements, considering how people draw on this emergent category of alternate labor and identity to navigate crises of social, economic, and personal precariousness within the artisan industry. Moving from North Carolina to Okinawa, Tokyo to Chicago, my collaborators shared the quotidian anxiety of how to keep their crafts - and the businesses, livelihoods, and identities tied up in those crafts – relevant, viable, and even successful. Toward survival, my interlocutors engaged in practices of resilience, innovation, and collaboration, elemental threads that wove their working philosophies of craft. At the visceral intersection of ethnography and apprenticeship, I trace a working ethos of emergent artisanship that captures the hopes and anxieties, the successes and failures, the everyday lives and works of craftspeople confronting uncertain frontiers of vocation and taste. By way of introduction, Every Scar a Lesson outlines and demonstrates my primary methodology, an itinerant series of participant observations from the perspective of formal and informal apprenticeship, or what I call a wandering apprenticeship.
    [Show full text]
  • Outrigger Konotta Maldives Resort
    OUTRIGGER KONOTTA MALDIVES RESORT WE ARE PROUD TO PRESENT OUR OUTSTANDING WORLD CLASS ASIAN INSPIRED BEVERAGE MENU TO YOU, OUR VALUED GUEST. SAKE SAKE ALSO REFERRED TO AS A JAPANESE RICE WINE, IS MADE BY FERMENTING RICE THAT HAS BEEN POLISHED TO REMOVE THE BRAN. UNLIKE WINE, IN WHICH ALCOHOL (ETHANOL) IS PRODUCED BY FERMENTING SUGAR THAT IS NATURALLY PRESENT IN FRUIT, TYPICALLY GRAPES, SAKE IS PRODUCED BY A BREWING PROCESS MORE AKIN TO THAT OF BEER, WHERE STARCH IS CONVERTED INTO SUGARS WHICH FERMENT INTO ALCOHOL. SIRAKAWA-GO PURE RICE SPARKLING NIGORI-ZAKE 500ML 76 SECONDARY FERMENTATION IN A BOTTLE, WHICH GIVES A CLEAN TASTE AFTER THE SWEETNESS OF THE RICE AND THE RICHNESS OF NIGORI-ZAKE. THE PROCESS OF “SECONDARY FERMENTATION IN A BOTTLE” IS EQUIVALENT TO THE CHAMPAGNE METHOD FOR WINE. THE NATURALLY-PRODUCED FINE BUBBLES CREATE A FRESH AND PLEASANT TEXTURE. SWEET AND SEMI-RICH, PERFECT WITH APERITIVO; SEAFOOD; DESSERTS ZUIYO HONJUN JUNMAI SAKE 720ML 89 THIS SAKE IS BREWED BASED ON THE BLESSING BY THE KUMAMOTO PREFECTURE’S RICE AND AH SOU’S SPRING WATER; FULL BODIED AND VERY SMOOTH JUNMAI SAKE. THE FLAVOR OF GENTLE RICE UMAMI WILL HINT MILD, MELLOW SAKE WITH A NICE ACIDITY LEVEL. DRY AND FULLER BODY, GOOD WITH ALL CUISINES. ALL PRICES IN USD AND DOES NOT INCLUDE 10% SERVICE CHARGE AND 12% GST. LABEL IMAGES & VINTAGES MAY VARY SAKE OKUNOMATSU KINMON MAME-TARU HONJYOZO SAKE 300ML 99 FRANGRANT AND BALANCED, THIS SAKE HAS A WARM FLAVOR TO IT, AND IS WONDERFULLY BALANCED SEMI-DRY AND MEDIUM IN BODY, PAIRS WELL WITH ALL CUISINES OZEKI 'OSAKAYA CHOBEI' DAIGINJO SAKE 720ML 110 THE NOSE ON CHOBEI IS PURE STRAWBERRY AND CANDY GOODNESS.
    [Show full text]
  • Japanese Management| Theory Zero Not Theory Z
    University of Montana ScholarWorks at University of Montana Graduate Student Theses, Dissertations, & Professional Papers Graduate School 1983 Japanese management| Theory zero not theory Z Masashige Matsuo The University of Montana Follow this and additional works at: https://scholarworks.umt.edu/etd Let us know how access to this document benefits ou.y Recommended Citation Matsuo, Masashige, "Japanese management| Theory zero not theory Z" (1983). Graduate Student Theses, Dissertations, & Professional Papers. 2777. https://scholarworks.umt.edu/etd/2777 This Professional Paper is brought to you for free and open access by the Graduate School at ScholarWorks at University of Montana. It has been accepted for inclusion in Graduate Student Theses, Dissertations, & Professional Papers by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact [email protected]. COPYRIGHT ACT OF 1976 THIS IS AN UNPUBLISHED MANUSCRIPT IN WHICH COPYRIGHT SUB­ SISTS. ANY FURTHER REPRINTING OF ITS CONTENTS MUST BE APPROVED BY THE AUTHOR, MANSFIELD LIBRARY UNIVERSITY OF MONTANA DATE : 1 9 8 3 t JAPANESE MANAGEMENT Theory Zero not Theory Z by Masashige Matsuo B.A., Nihon University (Tokyo, Japan), 1981 A Professional Paper Presented in Partial Fulfillment of the Requirements for the Degree of Master of Business Administration UNIVERSITY OF MONTANA 1983 Approved by: (WUYTULL). Chairman, Boad of Examiners Date UMI Number: EP34247 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent on the quality of the copy submitted. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted.
    [Show full text]
  • FAB Short-List Revealed As Global Gathering of Airport Food & Beverage Operators in Dallas Nears - the Moodie Davitt Report - the Moodie…
    6/12/2019 FAB short-list revealed as global gathering of airport food & beverage operators in Dallas nears - The Moodie Davitt Report - The Moodie… FAB short-list revealed as global gathering of airport food & beverage operators in Dallas nears by The Moodie Davitt Report News Room Source: ©The Moodie Davitt Report 24 May 2019 INTERNATIONAL. A high-class roll-call of food & beverage operations is today revealed in the short-list for the annual Airport FAB Awards to be named in Dallas next month. The Airport Food & Beverage (FAB) Conference & Awards, organised by The Moodie Davitt Report, will be hosted by Dallas Fort Worth International Airport at The Westin Galleria Dallas on 26-27 June. FAB is owned and organised by The Moodie Davitt Report with sister title The Foodie Report. The only industry event dedicated solely to the airport F&B sector, FAB attracts senior representatives from the world’s leading airports, food & beverage concessionaires and brands. “This year’s FAB Awards attracted a record 302 entries, 18% up on last year’s record level. But it was the diversity and quality of entries in FAB 2019 that really impressed.” As announced, HMSHost/Autogrill and SSP Group are Platinum Partners for FAB 2019. Other confirmed sponsors so far include Areas (Gold) Lagardère Travel Retail (Silver) and HWH Hospitality Investments (Bronze). Chick-fil-A is lunch partner; while other partners include Booster Juice, Crews, Grab, High Flying Foods, Jackmont Hospitality, MAG Hospitality, Reco-Air, Robolab (Yanu), Tea Forté, Travel Food Services and TRG Concessions. https://www.moodiedavittreport.com/fab-short-list-revealed-as-global-gathering-of-airport-food-beverage-operators-in-dallas-nears/ 1/11 6/12/2019 FAB short-list revealed as global gathering of airport food & beverage operators in Dallas nears - The Moodie Davitt Report - The Moodie… The Moodie Davitt Report Founder & Chairman Martin Moodie said: “This year’s FAB Awards attracted a record 302 entries, 18% up on last year’s record level.
    [Show full text]
  • Draft Menu Next up Blond Ale, Pilsners, Wheats and Ciders Pale Ale & India Pale Ale (In No Particular Order)
    Draft Menu Next Up Blond Ale, Pilsners, Wheats and Ciders Pale Ale & India Pale Ale (In no particular order) Hobo $6 Hops of Wrath $6 Dust Bowl Brewing, Turlock, CA Dust Bowl Brewing, Turlock, CA Panic $6 Pilsner, 20oz., 5.3% India Pale Ale, 20oz., 6.6% Track 7 Brewing, Sacramento, CA India Pale Ale, 20oz., 7.0% Paulaner Hefeweizen $6 Galactic Wrath $7 Paulaner Brauerei, Munich, Germany Dust Bowl Brewing, Turlock, CA Lupulin River $7 German Hefe Weizen, 20oz., 4.9% India Pale Ale with Grapefruit, 20oz., 7.7% Knee Deep Brewing, Auburn, CA Imperal IPA, 20oz, 8.0% Honcho Hefe $6 Big Swell $6 Weissbier $6 Mother Earth Brewing Co., Vista, CA Maui Brewing Co., Kihei, HI Erdinger, Munich, Germany Hefeweizen, 20oz., 5.5% India Pale Ale, 20oz., 6.8% Hefeweizen, 20oz, 5.3% Outcider $6 Alesmith IPA $7 Blackberry Sour $9 2 Towns Cider Company, Corvallis, OR AleSmith, San Diego, CA Hard Cider, 13oz, 6.0% Almanac Brewing, San Francisco, CA India Pale Ale, 20oz., 7.25% Sour Ale aged with Blackberries, 10oz, 7.0% February 19, 2016 Centennial $6 Duet $7 Belgian & Sour Founders Brewing, Grand Rapids, MI Alpine Brewing Company, Alpine, CA India Pale Ale, 20oz., 7.2% India Pale Ale, 20oz., 7.0% Pitchers Frank J IPA $7 Aurora Hoppyalis $7 Horny Devil $7 Ruhstaller, Sacramento, CA Karl Strauss Brewing, San Diego, CA Any beer served in our 20oz. glass is also available in AleSmith, San Diego, CA India Pale Ale, 20oz, 7.6% India Pale Ale, 20oz., 7.0% 60oz. pitchers. The price is the price of the 20oz.
    [Show full text]
  • Official Brewery Guide
    Official Brewery Guide 1 Table of Contents “My friends will be there. It’ll be a pretty good party.” - Mikkel, Mikkeller 3–About the Guide 4–MBCT Pick Up Beer Guide 5–3 Sons Brewing Co 6–18th Street Brewing Co 7–Æblerov 8–Anglo-Japanese Brewing Co (AJB) 9–Alvarado Street Brewery 10–Amager Bryghus 11–Arizona Wilderness 12–Beavertown 13–Bottle Logic 14–Brewski 15–Burnt Mill 16–Claimstake 17–de Garde 18–Devil Craft 19–Garage Project 20–Gigantic 21–Great Notion 22–Gweilo 23–Jester King 24–Kyoto Brewing Co 25–Lervig 26–LIC Beer Project 27–Mahrs Bräu 28–Mikkeller 29–Mikkeller Baghaven 30–Mikkeller San Diego 31–Mikkeller NYC 32–MINOH 33–Omnipollo 34–Oxbow Brewing Company 35–Pasteur Street Brewing Company 36–Sailor’s Grave 37–Shiga Kogen 38–Superstition Meadery 39–Taihu 40–To Øl 41–The Veil Brewing Co 42–Voodoo 43–Warpigs 44–Yorocco About “It’s great.” - Henok, Omnipollo About the Brewers Guide: 世界にはワクワクするような素晴らしいブリュワリーが溢れている！ しかしながら、日本語での説明がないから、結局何が なんだか分からない…。 そこで、世界中のブリュワリーが一堂に会すまたとないこの瞬間を、もっともっと楽しんでもらえ るよう、 オフィシャルブリュワリーガイドをご用 意しました！ 総勢41ブリュワリーは、ユニークで個性的な、とびきりのビールを引っさげてMBCTにやってきます。 ブリュワーにビール を注いでもらう前に、このブリュワリーガイドで彼らのことをもう一歩知ってみて！ バックグラウンドを知って飲むビールは きっともっと美 味しく感じるはず。 About MBCT Pick Up Beers: 二日間で328種類にものぼるビールがサーブされます！！なのですが、それはなかなかの数。 そしてその中の多くはとっても レアなんですが、数が多すぎてどれかわからない…そこで私たちの友人であるTwo Fingers（池袋）の親愛なるステフ （@sekainobeer）とナオ（@nao.live）に、必飲大注目のビールを各セッションで10個ずつ選んでもらいました。 ４セッション全てを二人のガイドに沿って試していくと、もれなく全てのブリュワリーから一つのビールを試せて、世界で起 こっているビールの”今”をバッチリ楽しめること間違いなし。 ４セッション全部に行きたくなってきた？ゴールドチケットは残りわずか、絶賛発売中です！MBCTに向けチケットはどん どん売れているので、まだの人は早めにチケットをGETしてください！それでは、MBCTで！
    [Show full text]
  • Starters Desserts Entrees Wine
    STARTERS LOCAL LETTUCES Radish, Fermented Cucumbers, Fried Sunflower Seeds, Grana Padano, Champagne Vinaigrette $10 FARMER’S CHEESE GNUDI Carrots, Peas, Reduced Whey, Fried Green Shallots, Dill $12 CHICKEN GIZZARDS Charred Ramps, Rhubarb Agrodolce, Piloncillo Butter $11 PAN-SEARED SCALLOPS Braised Mushrooms, Green Garlic, Mint, Fish Demi $15 MILK BRAISED & GRILLED PORK BELLY Charred Asparagus, Fava Beans, Honeycomb, Brodo $14 CHARCUTERIE Salumi, Chicken Liver Parfait, Pork Rillons, Pickles, Grilled Sourdough $18 KENNEBEC FRIES $6 ENTREES RAMP SOCCA CAKE Artichokes, Peas, Fava Beans, Fennel Tops, Asparagus $15 PAN-ROASTED BONE-IN SKATE WING Spring Onions, Sunchokes, Shaved Rhubarb, Spinach, Bagna Càuda Vinaigrette $18 GRILLED SLAGEL FARMS BEEF BURGER Bacon, Hooks 4 Yr. Cheddar, B&b Pickles, Smoked Red Onion, Beef Fat Mayo, Fries $15 GRILLED CAMERON FARMS HALF CHICKEN Turnips, Peas, Watercress, Schmaltz Jus $24 SLAGEL FARMS DRY-AGED BEEF Smoked Beef Tongue, Beets, Roasted Cremini Mushrooms, Rafini, Garlic & Anchovy Vinaigrette $26 DESSERTS CHEESE PLATE 3 Types, Jam, Almonds, Toast Chef Dennis Stover $15 WINE WHITES REDS 2014 AVINYO PETILLANT 2014 DOMAINE DE LA BASTIDE Penedes , Spain Cotes du Rhone, Red Blend, France $10 $10 2014 GARCIAREVALO CASAMARO 2012 FAMILIA BARBERIS Verdejo, Rueda , Spain Malbec, Mendoza, Argentina $10 $10 2013 THE PATH 2012 THOMAS HENRY Chardonay Sonoma , CA Cabernet Sauvignon, California $10 $10 BEERS BREWERY / BEER / COUNTRY / ABV / STYLE / POUR / PRICE Mikkeller / ARH HVAD?! (GRAND MARNIER BARREL) / DENMARK /
    [Show full text]
  • Brewing and Craft Beer
    beverages Brewing and Craft Beer Edited by Luis F. Guido Printed Edition of the Special Issue Published in Beverages www.mdpi.com/journal/beverages Brewing and Craft Beer Brewing and Craft Beer Special Issue Editor Lu´ıs Ferreira Guido MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editor Lu´ıs Ferreira Guido University of Porto Portugal Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Beverages (ISSN 2306-5710) from 2018 to 2019 (available at: https://www.mdpi.com/journal/beverages/ special issues/Craft Beer) For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03921-489-1 (Pbk) ISBN 978-3-03921-490-7 (PDF) c 2019 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Special Issue Editor ...................................... vii Preface to ”Brewing and Craft Beer” ................................... ix Luis F. Guido Brewing and Craft Beer Reprinted from: beverages 2019, 5, 51, doi:10.3390/beverages5030051 ................
    [Show full text]
  • A Case Study of Hashima Island
    University of Cape Town The ‘Social Life’ of industrial ruins: a case study of Hashima Island By Insoo Hong July 2015 The copyright of this thesis vests in the author. No quotation from it or information derived from it is to be published without full acknowledgement of the source. The thesis is to be used for private study or non- commercial research purposes only. Published by the University of Cape Town (UCT) in terms of the non-exclusive license granted to UCT by the author. University of Cape Town The ‘social life’ of industrial ruins: a case study of Hashima Island Insoo Hong HNGINS002 A minor dissertation submitted in partial fulfilment of the requirements for the degree of Master of Philosophy in African Studies with a specialisation in Heritage and Public Culture Faculty of the Humanities University of Cape Town 2015 i DECLARATION This work has not been previously submitted in whole, or in part, for the award of any degree. It is my own work. Each significant contribution to, and quotation in this dissertation from the work, or works, of other peoplepp has been attributed and has been cited and referenced. ii ABSTRATION The inscription of a strange-looking industrial site- coalmine on Hashima- on the World Heritage Site has proved to be the most publicly contested debate of heritage making work between Japan and Korea The debate about this place brings up poignant questions with regard to not only the significance of this heritage, but also the subsequent use of this island. The failure of reconciliation between countries especially, but also of reparation, restitution since the end of the Second World War and the issues of identity and memory have been brought to the fore.
    [Show full text]