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 email@example.com
Melbourne – Rob Greenaway
Phone 039439 3215 firstname.lastname@example.org
Sydney – Gary Blomeley
Phone 02 9888 5884 email@example.com
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: firstname.lastname@example.org 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
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
How to Know if Cleaning is Effective
12.00 – 12.30 Lunch
13.15 – 14.00 How to Sanitize Effectively Sopura
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)
PERTH 31 MARCH 2011
The Monk Brewery
33 South Terrace
MELBOURNE 6 APRIL 2011
True South Brewery
298 Beach Rd
BLACK ROCK VICTORIA
SYDNEY 11TH APRIL 2011
Lord Nelson Brewery Hotel
19 Kent St.
THE ROCKS SYDNEY NSW