15 March 2011

A notice of this symposium was published in the March IBD newsletter and details of the Program and Venues can be viewed below.

Respective dates are Perth 31st March (The Monk Brewery), Melbourne 6th April (True South Brewery) and Sydney 11th April (Lord Nelson Hotel). A similar session is being planned for Auckland later in April, NZ members will be advised separately.

In some cases the number of attendees may be limited so attendance will be on a first-come- first-served basis.

Cost per head is $30 for IBD members and $60 for non-members.

Full details of various Payment options can be found from the following link:http://www.ibdasiapac.com.au/technical-papers/payment-methods-for-ibd.pdf
and goto Asia Pacific Payment methods.

Registrations can be made to the Coordinators as per below. Each venue requires firm numbers in advance, so in each case registration will close 3 days prior to the event (unless the maximum number of attendees is reached prior).

Perth – Roger Bussell
Phone 08 9313 7093 rogerbus@multiline.com.au

Melbourne – Rob Greenaway
Phone 039439 3215 secretary@ibdasiapac.com.au

Sydney – Gary Blomeley
Phone 02 9888 5884 editor@ibdasiapac.com.au

If paying by EFT it is essential that you advise in the reference section, the State you will be attending either WA, VIC or NSW plus your name so we know that you have paid. (e.g. NSW – Blomeley G.)

Also please notify the relevant Coordinator that you are attending and that payment has been made.

This programme is targeted at Small to Craft brewers predominately but all are welcome to attend. As well as the technical presentations all day there will be a Q & A session after the formal presentations and we invite questions to be emailed through beforehand as well as any received from the floor. Any prior questions should be emailed to: mike.spencer@brewtique.com.au who will coordinate the answers. Morning tea, lunch and afternoon tea will be provided at each venue and we plan to also run a session at the end of the day where beer samples which demonstrate some of the problems discussed during the day will be provided.

The day will commence at 8.30 am and finish at about 5.15 with the opportunity for a beer or two afterwards.



From 08.00 Registration

08.30 – 08.45 Introduction President/Secretary/Editor/BOM Member

08.45 – 09.30 Why Cleaning is Important – Key Note Speaker

  • The Importance of proper cleaning and sanitation procedures in breweries.

  • The risks and costs of not having proper procedures (examples of brewery closures due to poor hygiene and/or inconsistent beer quality).

09.30 – 10.15 An Introduction to Beer Spoilage organisms & Flavour Taints in Beer– Ecolab D Lowry for NZ / Malcolm Swalwell in AUS

  • Beer spoilage organisms

  • Biofilms

  • At what stages of the brewing process can these bacteria be present and impacts on quality/flavour.

  • Chemical taints – detergent & sanitizer residues

10.15 to 10.30 Morning Tea


10.30 – 11.15 Designing Hygienic Plants Mike Spencer – Brewtique

  • What is a hygienic design?

  • Plant layout & design

  • Design faults – dead legs/’shadows’/sweeping bends/poorly draining vessels/flexible hoses/surface scratches/corrosion.

11.15 – 12.00 How to Clean Effectively

Ecolab Malcolm Swalwell in AUS / Greg Dixon in NZ

  • What chemicals to use in which parts of the brewery and their effects

  • Difference between cleaning and sanitising

  • Manual versus CIP cleaning.

  • Typical brewery soils – what they look like and how to remove

  • Chemical concentrations /time/Temperature/Mechanical action

  • CIP systems

  • How to Know if Cleaning is Effective

12.00 – 12.30 Lunch


13.15 – 14.00 How to Sanitize Effectively

  • Sanitizer options – PAA/Chlorine/Iodine/QAC’s

  • Cleaning & Sanitising of equipment externals, fillers, conveyors, hoses, walls, floors, drains etc.

14.00 – 14.45 How to Handle and Safely Store Chemical Cleaners Sopura

  • Chemical shelf life

  • Safe storage & handling of various different chemicals

  • Kits available to assist with storage, handling and spills

14.45 – 15.15 Q & A + Tea & Coffee

Participants will have the opportunity to raise any questions arising from the symposia with a panel of Presenters. Participants preferably to provide Questions in advance but questions will be taken from the floor.


15.30 – 17.30 Flavour tasting and Training

  • Tainted beer samples provided for tasting

  • Various samples will be supplied to demonstrate common faults in beer, many of which will demonstrate the impacts of failure to clean equipment properly.

17.30 – 18.30 Pre Dinner Networking Drinks

19.00 Networking Dinner (at participant’s cost)

The Monk Brewery
33 South Terrace

True South Brewery
298 Beach Rd

Lord Nelson Brewery Hotel
19 Kent St.

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