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​​WBC Rewind​

Core Concepts

WBC Core Concepts were designed to help participants enhance their knowledge and prepare for the 2024 congress. They serve as excellent resources to compliment multiple sessions presented at WBC.

Malting Technology & Processes

This webinar provides an overview of the malting process from barley intake to finished malt quality with a goal of providing foundational knowledge about malting technology. Viewers will learn about the three main steps of malting (steeping, germination, and kilning), definitions of key terms, and the impacts of process on the biochemical pathways that take barley to malt.

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Navigating WBC

Gain insights into what to expect at the World Brewing Congress and how to make the most out of your experience while at WBC. You’ll hear pro-tips from Sylvie Van Zandycke, ASBC President, and Laura Burns, Master Brewers Technical Committee Chair, about their first-hand experiences, and learn about the scientific program, networking opportunities and how to best prepare for this global business event.

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Research Partnerships for Breweries and Universities

Our speakers will describe the research process, including typical commitments from both the academic and brewery perspective, what to expect during the experience, and the impact the resear​ch project will have on your organization. This webinar aims to give brewers the confidence and baseline knowledge to approach a university and research team to solve a problem or explore innovative ideas.

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Presentations & Posters

Jump To...

Presentations Alternative Beverages Analytical Brewery Operations Brewing Ingredients Professionalism & Outreach Sensory Sustainability Yeast & Microbiology

Posters Alternative Beverages Analytical Brewery Operations Brewing Ingredients Packaging Sensory Sustainability Yeast & Microbiology

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Presentations

Alternative Beverages

American Single-Malt Whiskey, An Emerging Category with overlap and Implications to the Brewing Industry

Bulleit American Single Malt

Ramsay Borthwick, English Ales Brewing

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Technical Session: Alternative Beverages

Exploring the Chemical and Sensory Profiles of Japanese and American Sakes

Rahul Sen, University of Arkansas

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Using Consumers as a Sustainable Innovation tool in New Product Development & Innovations

Imagen Ramsey, Carlsberg Research Laboratory

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Analytical

ASBC Method Templates and Example Spreadsheets to Simplify Data Management for Craft Brewers

Andrew Heard, Saint Arnold

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Research in the Brewery: How to Create an Experimental Design and Report Data

Molly Browning, Lallemand Brewing

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Technical Session: Analytical 1

Effect of Amino Acid Treatments on Copper Complexation and Polyfunctional Thiol Stability in Beer

Morgan Vincent, Penn State University

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Expanded Proteomic Analysis Using Single-grain Malting and Single-grain Mashing for Improved Barley, Malting, and Beer Production

Christopher Caboche, University of Queensland

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Technical Session: Analytical II

Foam Quality: Foam-active and Foam-stabilizing Fractions

Chistoph Neugrodda, TUM Chair of Brewing and Beverage Technology

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Technical Session: Analytical III

Characterization of Arabinoxylan and β-glucan Molar Mass in Bottom-fermented Beers: Relevance Towards Filtration Performance

Chrysovalantis Karatairis, Technical University of Munich

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Co² Quality in an Unpredictable Market

Siegfried Mueller, ISBT

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Data Analytics - Machine Learning - Artificial Intelligence, a Brewers Perspective

Travis Audet, Slant Six Consulting

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Brewery Operations

Brewery Plant Integration & Automation: Practical Case Studies of Growth and Efficiency Gains

Integration in a Legacy Plant

Kevin Martini, Bell's Brewery

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Nitro-Boosted Breweries: Reducing CO² usage in Packaging

Nitrogen Generators for Brewery Applications

Rob Lear, Parker Hannifin

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Brewing

Best Practices for Crafting No and Low-Alc Beers

Best Practices for Crafting No- and Low-alc Beers: Role Process Authority

Martha Kimber, Eurofins

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Hops of the Future - Brewing Perspective

The Impact of On-Farm Growing Practices on new Zealand Hop Varieties

Susan Wheeler, Hop Revolution

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The Japanese Hops Environment

Tomonori Kano, Kirin Holdings Company, Limited

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Hops of the Future: Canada

Jeff Demaniuk, Olds College

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Taproom Talk

Brewing Beyond Boundaries: Trials & Triumphs in the Triad of Beverage Innovation

Janet Johanson, BevSource; ​ Jeff Cornell, Molson Coors; Omar Ansari, Surly Brewing Co.; Irina Lorenzi, Naomi Whittel Brands; & Becki Schweitz, STAUBER

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Ingredients

Sustainable Agricultural Production of Grain Ingredients for Brewing - Winter Barley and Kernza

Kernza Performance in Malting, Brewing, & Distilling

Juan Media, Rahr Corporation

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Water Quality Benefits of Perennial and Winter Annual Grains

Jacob Jungers, University of Minnesota

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Introduction to Kernza® Perennial Grain

Evan Craine, The Land Institute

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The Market Side of Kernza® and Winter Barley

Katharine Chute, Forever Green Initiative

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The Path to Sustainable Malt: Innovations in Malting Technology and Process

Sustainable Malting

Xiang Yin, Boortmalt

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Technical Session: Barley

Proteomics for grain and malt quality prediction within a contrasting set of barley genotypes and environments

Maany Ramanan, University of California, Davis

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Technical Session: Hops

Deconstructing the Chemical Composition of a Hop Cone – a 21st Century Fractionation Approach

Scott Lafontaine, University of Arkansas

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Enzymatic Activity of German Hop Cultivars with Respect to Variety, Crop Year, and Separated Hop Cone Parts

Philip Wistock, Technische Universität Berlin

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Technical Session: Hops - Hop Quality

Hops in Harmony: Optimizing Harvest Timing For quality and Flavor

Tiffany Pitra, Yakima Chief Hops

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The Influence of Hop Drying Parameters on Aroma Hop Quality in American Deep Bed Drying

Lindsey Rubottom, Hop Valley Brewing Company

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Technical Session: Hops - Hop Creep

Controlling Hop Creep of Dry Hopped Beer Using Exogenous Enzyme Addition to Forestall the Endogenous Dextrin Degrading Enzymes of Humulus Lupulus (Hop)

Matthew Cottrell, Lord Hobo Brewing Company

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Technical Session: Malt

Navigating the FAN Challenges in Pursuing the Perfect Malt

Xiang Yin, Boortmalt

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Technical Session: Other Ingredients (Adjuncts & Water)

Examining and Addressing the Existential Risk to Beverage Producers' Essential Ingredient - Water

Charles Skypeck, Brewers Association

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On the Effect of Varying Barley Malt and Rice Portions in Non-alcoholic Beer Production

Christian Schubert, VLB Berlin & University of Arkansas

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Professionalism & Outreach

IBD Session

A Resilient Workforce: Lessons Learned and How the Brewing Industry Is Shaping for the Future

Scott Ungermann, Scott Urgermann Consulting; Barbara Stone, Abstrax Hops; Kaylyn Kirkpatrick Brewers Association; & Charlie Bamforth, University of California

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Closing Keynote with Willie Rahr

Weathering the Storm: Balancing Short Term Demands and Disruptions Against Long Term Goals to Create an Enduring and Sustainable Business

Willie Rahr, Rahr Corporation

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TTB Session

Methods of Analysis in the Brewing Industry

Curt Eilers, Beer Program Manager,​ TTB; Nicole Shyong, Chemist, TTB

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Sensory

Smoky Hop Preparedness Workshop: Are You Ready for the Next Wildfire Smoke Event?

Smoky Hop Preparedness Workshop: Are You Ready for the Next Wildfire Smoke Event?

Tiffany Pitra, Daniel LePage & Jeff Dailey

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Technical Session: Hops - Sensory

Chemical and Sensory Evaluation of Hop Varieties: Insights into the Relationship Between Aroma Properties and Growing Regions Using Two-dimensional Gas Chromatography

Marcos Ojeda, Abstract Tech

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Technical Session: Low and No Alcohol Beer - Flavor

Evaluating Commercially Available Yeast Strains for Their Application and Flavor Profiles in Non-alcoholic Beer

Andrew Maust, University of Arkansas

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Novel High-glucose Worts as a Tool to Optimize Fermentation Performance of Non-saccharomyces Yeast(nsy) in Non-alcoholic Beer (NAB) Production

Mohini Basu, Penn State University

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Sustainability

Taproom Talk

Approachable Ways to Meet the Shifting Demands of Global Sustainability

Dana Sedin, New Belgium Brewi​ng co.; Jonas Borrit, NIRAS A/S; Mandi McKay, Sierra Nevada Co.; Bryan Selders, Dogfish Head Brewings and Eats

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Yeast & Microbiology

Food Safety: Requirements, Programs, Experiences & Culture in Brewing

Training in the Brewery: A food safety fundamental

Karen Stangl, Two Roads Brewing Co.

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Technical Session: Yeast I

Development of New Co-fermentation Strategies Based on Enzymatic Activities of Lager and Ale Yeasts to Enhance Polyfunctional Thiol Release from Glutathionyl, G-glucys- and Cys- precursors

Eduardo Liza Diaz, Fementis by Lesaffre

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Technical Session: Yeast II

The Inhibition of Diastatic Yeasts by Saccharomyces Cerevisiae Killer Toxins to Prevent Hyperattenuation

Paul Rowley, Univeristy of Idaho

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Technical Session: Low and No Alcohol Beer - Stability and Food Safety

Beyond Ethanol: The Role of Natural Antimicrobials to Safeguard Low and Non-alcoholic Beer from Pathogenic Bacteria and General Microbial Spoilage

Audrey Carpenter, Chinova Bioworks

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Posters

Alternative Beverages

P-007 The Effect of Tea and Sugar Composition on the Fermentation of Kombucha

Drew Budner, Ph.D., Department of Chemistry, Coastal Carolina University

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P-001 Enhancement of Dry-hopped Cider Aroma Through Selection of Apple Cultivar, Hop Variety and Yeast Strain

Natalia Svedlund, Technische Universität Berlin, Institute of Food Technology and Food Chemistry

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Analytical

P-022 A New Method for Measurement of ABV, Density, and Caloric Content of Beverages

Nathan Anderson, ABV Technology, Inc., St. Paul, Minnesota

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P-019 Improving Data Collection in Cider Production: Evaluation of Winemaking Assays for Phenolics and Tannin in Unfermented Apple Juice

Sam Clayton, University of Minnesota

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P-017Quantitative Benchtop NMR as a Viable Method for Measuring %ABV in Non-alcoholic Beer and Kombucha

Neil Fitzgerald, Department of Chemistry, Biochemistry, & Physics, Marist College

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P-050 Monitoring Cooker Operations Using Raman Spectroscopy

Abby Long, Heaven Hill, Inc

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P-013 Analysis of Aroma and Metabolite Components using GC-MS and LC-MS, and a Case Study of Craft Beer Development from Wild Yeast Based on the Analytical Results

Yusuke Takemori, Shimadzu Corporation

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Brewery Operations

P-090 Kirin's Environmental Initiatives: GHG Reduction and Workplace Improvement by Heat Pump

Shohei Iwasaki, Kirin Brewery Co., Ltd.

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P-027 The Future of Fire - Powering Breweries with Practical High Tempature Heat Pumps

David Kyrejko, The Engine Room Brewing, Distilling

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Brewing

P-036 Crafting Distinctive NAB: Worty Flavor Mitigation through Kettle Souring and Dry Hopping Techniques

Matthew J. Winans, Fermentis Research & Development

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P-037 Potential Control of the Effect of Sustainable Raw Material Selection on the Brewing Process

Akane Yamamoto, Asahi Breweries, Ltd.

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P-085 Development of prediction model for evaluating the influence of the brewing process on beer flavor by machine learning

Kana Yamamoto, Institute for Future Beverages, Kirin Holding Co., Ltd.

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Ingredients

P-062 The Chemical, Physical, and Sensory Evaluation of Greenhouse-Cultivated Florida Hops

Santiago Cardenas Pinto, Food Science and Human Nutrition Department, University of Florida

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P-044 Hop Product α-acid Utilization in Brewing Whirlpool Additions

John Hogsett, Yakima Chief Hops

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P-089 Triticale Malt Quality: Better (Or Worse) Than Wheat and Rye?

Jacob Humphries, School of Life and Environmental Sciences, The University of Sydney

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P-072 Understanding Thiol Release in Beer Brewing - A Deep Dive into Hop Varieties and Yeast Interactions

Julia Jennings, John I. Haas, Inc.

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P-066 Adding Water-boiled Hops (WBH) During Fermentation Process to Improve Bitterness Yield

Ikumi Katsumata, Product & Technology Innovation Department, SAPPORO BREWERIES LTD.

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P-061 Influence of Dark Rye Malt on the Aroma of Beer

Ytaro Minobe, Asahi Breweries, Ltd.

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P-057 Determination of Variety Dependent Thiol Impact Based on LC-MS-MS Analysis of Different Hop Samples Collected Worldwide

Chirstina Schmidt, Hopsteiner - HHV GmbH

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P-048 Characterization of recombinant barley D-enzyme and its ability to influence wort sugar profiles

Marcus A. Vinje, USDA-ARS Cereal Crops Research Unit

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P-095 Biotransformation of hop compounds in beer brewing case study

Jinjing Wang, Jiangang University

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P-010 Application of Evaporative Extraction™ to Create Novel Brewing Ingredients

Dr. Ian L. Ward, Aroma Sciences LLC

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Packaging

P-080 Results of an ASBC Community Anonymous Survey on Industry Experiences and Issues with Cans and Can Liners

Kevin M. McCabe, Ph.D., Double Strand Consulting

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Sensory

P-0015 Initial Investigation of the Aroma and Flavor Profile of Buckwheat Beer

Drew Budner, Ph.D., Department of Chemistry, Coastal Carolina University

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P-081 New Approach in Linking Human and Instruments Sensory in Beer Production

Dr. Borris Gadzov, FlavorActiV

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P-067 Examining the Impact of Different Cultivar Impacts Flavor

Bernardo Guimarães, Department of Food Science, University of Arkansas

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P-087 Aroma Analysis with Electronic Nose Technology and PCA for Comparative Analysis of New Products Against Existing Marketplace

Dr. Katia Jorge, FlavorActiV

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P-059 An Evaluation of Humulinone Bitterness in Beer Brewed with a Standardized Extract

Daniel King, Kalsec Inc.

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P-086 Allulose in Craft Beer - Brewing Differentiated Taste Experiences with Innovation and Accessibility

Margaux Mora, Ingredion Incorporated Bridgewater

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Sustainability

P-058 Use of Hop Extracts & Advanced Hop Products For Improved Sustainability

Jacob Kirkendall, Kalsec Inc.

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P-042 Energy and Water Reduction in the Mashing Process to Improve Sustainability in Breweries

Armindo Ribeiro Gaspar, Novonesis

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P-030 The Energy Puzzle - How GEAs New Wort Boiling System Can Support Brewers On Reaching Their Susstainability Targets

Dr. Mark Schneeberger, GEA Brewery Systems GMbH

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P-091 Enhancing Brewery Sustainability - Machine Learning-Optimized Cleaning Program for Beer Membrance Filtration

Rik Schuurman, Pentair

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P-003 - Valorisation of Spent Gin Botanicals (SGB) as a Sustainable Bioresource Material

Ekene Umego, Technological University Dublin

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Yeast & Microbiology

P-097 Bioprospecting of a North Carolina Wild Strain of Torulaspora delbrueckii

Raymond S. Baek, College of Agriculture and Life Science, North Carolina State University

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P-102 Sour Beer Production with GY7B: A unique L. thermotolerans strain

Matthew Farberm, PhD, Rowan University

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P-103 When Did You Last Clean the Cold Liquor Tank?

Matthew Farberm, PhD, Rowan University

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P-109 Killer Yeast Sensitivity in Beer Fermentations

Morris Hatice, Molson Coors

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P-070 Addition of spirulina (Arthrospira platensis) on a controlled fermentation system, effect on the fermentation rate, color, volitle compounds, and yeast behavior

Andrew J. MacIntosh, University of Florida

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P-008 Brewing with Wild Appalachian Yeast Species for Low-and No-alcohol Beer Production

Stephen Moxley, Appalachian State University

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P-099 survival of Pathogens in Non-Alcoholic Beers

Grzegorz Rachon, Campden BRI

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P-028 An accurate model for the pasteurization of beer with yeast acsospores

Christopher Raleigh, International Centre for Brewing Science, University of Nottingham

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P-108 Beer Spoiling Yeasts - Stress Response and Implications for Beer Flavour

Giulia E. Roselli, School of Biosciences, University of Nottingham

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Evidence in Lager Yeasts of a β-lyase Activity More Efficient to Break Down y-GluCys-than Cys-S-Conjugates into Odorant Polyfunctional Thiols

Margaux Simon, Université catholique de Louvain

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P-009 Creating a Process for Challenge Testing Non-alcoholic Beer

Benjamin Stanwood, Rahr Technical Center

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