Agenda. Dundee, Scotland. Preliminary. Distilled Spirits. October 24-26, Hannah MacLure Centre Abertay University
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1 Agenda Preliminary Dundee, Scotland Hannah MacLure Centre Abertay University October 24-26, West Douglas Avenue Milwaukee, WI USA Fax
2 Ethanol Technology Institute Staff Graeme Walker, Ph.D, DSc Scientific Director Nadya Antoniades Administrative Director Liz Ward, Ph.D. Registration Coordinator Ethanol Technology Institute 6120 West Douglas Avenue Milwaukee, WI USA Fax Hotel Information Malmaison Hotel, Dundee Reservations can be made by contacting the hotel directly as below, and quoting the booking code: events.dundee@malmaison.com Contact : Shannon Hunter Phone : or Booking code : Dundee Information Facility Visits Diageo Cameronbridge Grain Distillery, Windygates, Fife Diageo Pilot Distillery R & D and Bottling Hall, Leven, Fife
3 Tuesday OCT 24, :30-08:45 REGISTRATION & NETWORKING BREAKFAST 08:45-09:00 09:00-09:15 09:15-10:00 10:00-10:45 10:45-11:15 11:15-12:00 12:00-12:45 12:45-13:30 13:30-14:15 Welcome Angus Ballard, Lallemand Biofuels & Distilled Spirits (USA) Introduction to the Agenda Graeme Walker, Abertay University & Ethanol Technology Institute (Scotland) The Global Distilled Spirits Industry Raw Materials for Worldwide Distilled Spirits Douglas Murray, Diageo (Scotland) Malting and Malt Processing in the Distillery James Bryce, Heriot-Watt University (Scotland) Wheat & Maize Receiving, Storage and Milling Robert Piggot, Lallemand Biofuels & Distilled Spirits (Canada) Mash Preparation for Whisky Production 14:15-15:00 Enzymes for Cereal Processing Craig Pilgrim, Lallemand Biofuels & Distilled Spirits (USA) 15:00-15:30 15:30-16:15 16:15-17:00 Sugar & Fruit Feedstocks for Distilled Spirits Robert Piggot, Lallemand Biofuels & Distilled Spirits (Canada) Physiology of Alcohol-Producing Yeasts Graeme Walker, Abertay University & Ethanol Technology Institute (Scotland) 17:00-17:30 General Discussion 18:00-22:00 Drinks Reception and Dinner Bar One (Abertay Students Centre)
4 Wednesday OCT 25, :00-09:00 NETWORKING 09:00-09:45 09:45-10:30 10:30-11:00 11:00-11:45 11:45-12:30 12:30-13:15 13:15-14:00 14:00-14:15 Distillery Yeast Management & Handling Alan Smart, Lallemand Biofuels & Distilled Spirits (Scotland) Microbial Contamination & Control in Distilleries Chris Richards, Lallemand Biofuels & Distilled Spirits (USA) Theory of Distillation for Potable Spirits Tara Vigil, KATZEN International (USA) Batch & Continuous Alcohol Distillation Processes Alan Wolstenholme, Calendonian Solutions (Scotland) Flavour Distillation for Grain Whisky Douglas Murray, Diageo (Scotland) COACHES 1 & 2 TO CAMERONBRIDGE & LEVEN (Diageo) WITH PACKED Cameronbridge (Coach 1) & Leven (Coach 2): Arrival and Security Check-in TECHNICAL VISITS GROUP A (Coach No 1) GROUP B (Coach No 2) 14:15-16:00 16:00-16:15 16:15-17:45 18:00-19:00 Cameronbridge Distillery Visit Coach 1 to Diageo, Leven Pilot Distillery / Bottling Hall Visit Coach 1 to St Andrews Diageo Leven - Pilot Distillery / Bottling Hall Visit Coach 2 to Diageo, Cameronbridge Cameronbridge Distillery Visit Coach 2 to St Andrews 19:30-23:30 23:30 Cocktails & Dinner - Old Course Hotel, St Andrews COACH TO DUNDEE (Malmaison Hotel)
5 Thursday OCT 26, :30-09:00 09:00-09:45 09:45-10:30 10:30-11:00 11:00-11:45 11:45-12:30 12:30-13:30 13:30-14:15 14:15-15:00 15:00-15:30 NETWORKING Gin & Vodka Production Kirsty Black, Arbikie Distillery (Scotland) Rum Production Shernell Layne, Lallemand Biofuels & Distilled Spirits (Barbados) Distilled Spirits Maturation Matthew Crow, Diageo (Scotland) Key Analytical Methods for Distilled Spirits Robert Fotheringham, Chivas Brothers (Scotland) Distilled Spirits: Quality Management Craft Distilling: Challenges & Opportunities Annie Hill, Heriot-Watt University (Scotland) 15:30-16:15 16:15-17:00 17:00-17:15 Management of Distillery Residues Stuart MacBeath, Veolia (Scotland) Reflections on the Distillery Industry Sir Geoff Palmer, Heriot-Watt University (Scotland) Review of the School & Presentation of Certificates
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