January 2018 Program Meeting

Brewing Beer the Six Sigma Way

When:  Tuesday, January 9, 2018

Where:
Ramada Plaza Hotel & Conference Center (formerly Best Western Kelly Inn)
2705 Annapolis Lane North
Plymouth, MN 55441

Before Noon on 1/3/18– Early Bird Discount

$30 Members/ $40 Non-Members / $10 No Meal Option

After Noon on 1/3/2018 – Regular Price

$35 Members/ $45 Non-Members / $10 No Meal Option

Registration Closes Friday 1/5/2018 @ Noon for Regular Registration (w/meal) and Tuesday 1/8/18 @ Noon for the No Meal Option

**IMPORTANT**
Only personal checks or cash will be accepted at the door.

register button

Agenda
5:00 P.M.  Registration & Networking
5:45 P.M.  Welcome, Announcements
6:00 P.M.  Dinner
6:40 P.M.  Presentation
7:50 P.M.  Closing Notes

About Our Presentation

Do you enjoy beer? Do you brew your own, or know someone who does? Six Sigma methods are very useful for reducing variation in the brewing process, leading to better and more repeatable results. This presentation will introduce the application of Six Sigma methods to the process of brewing beer, from a home brewer’s perspective. This will include use of the DMAIC steps to guide process development, variation reduction and a process for developing new recipes. Many home brewers learn the process from books or videos that tell them what to do, but not what the ramifications of what happens when they stray from the prescribed recipe and process. Thus, the brewer learns through trial and error, instead of a systematic approach. The home brewing literature is also very light on developing recipes, and contains nothing on recipe optimization using Design of Experiments. This presentation will show the presenter’s experiences with this, and strategies to screen out insignificant recipe variables, and optimize the significant ones. In addition, the brewing literature does not include variation reduction methods which are needed to reduce the noise in the process, so that subtle differences in treatments can be observed. This presentation will address these issues with the use of the following Six Sigma tools: Project Charter, Input-Process-Output charts, Process Maps, Fishbone (Ishikawa) diagrams, Measurement System Analysis, Basic Statistical Methods, Design of Experiment and Statistical Process Control. Furthermore, the use of Lean tools such as the Standard Work Combination Sheet, Spaghetti Diagram and Loading Charts will be used to analyze the home brewing process and look for ways to reduce waste.

About Our Presenter

Dan Dodge has an extensive history of Continuous Improvement with over 24 years of experience spanning industries including Semiconductors, Aerospace, and Biomedical. He has earned Six Sigma Green Belt and Black Belt certification from companies he worked for, in addition to becoming a Certified Six Sigma Black Belt from ASQ. While at Donaldson Company, Dan was the Black Belt for the company, where he developed and delivered Yellow Belt and Green Belt training and led Black Belt projects.

Dan is also a Lean Practitioner who has been a leader or facilitator of over 25 Kaizen events. He is an experienced Project Manager who holds a Project Management Professional certification from the Project Management Institute since 2011. He is currently a Senior Project Analyst at Beckman Coulter, and serves as the Danaher Business System Leader for Immunoassay Instrument R&D. He holds a Bachelor of Science degree in Astronomy-Physics from the University of Wisconsin and an MBA from the Carlson School of Management at the University of Minnesota.

Meeting Location

Ramada Plaza Hotel & Conference Center (formerly Best Western Kelly Inn)
2705 Annapolis Lane North
Plymouth, MN 55441