3. Long-term system sustainability considerations for small brewing operations when transitioning from operator tended brewing to a semi or fully automated brewhouse.

Stephen Carter, LT Software Solutions

Hops I

Thursday, October 8 • 10:00–11:15 a.m. • Grand 6–8

Moderator: John Bryce, MBAA

4. Pretreatment of hop pellets before hop dosage into the brewing process. Yutaka Yamaguchi, Suntory Beer Ltd.

5. Use of microscopic pressurized shockwaves generated by controlled cavitation as a non-shear method for increased extraction of alpha acids and oils from hops. Santiago Gomez, Apotek Solutions, LLC

6. Hop growing and processing in the northeast United States. Steven Miller, Cornell University

Packaging (Bottles, Draft and Cans)

Thursday, October 8 • 1:45–3:30 p.m. • River Terrace 2

Moderator: Bob Seaman, D. G. Yuengling & Son

7. Overview of can transfers: General knowledge, best practices, and troubleshooting. Matt Bilski, Ecolab

8. Vapor space tunnel pasteurizer corrosion completely eliminated with the use of a “non-oxidizing” biocide to control pasteurizer bacteria. Brian Ornay, Nalco—An Ecolab Company

9. Palletized cans. Scott Brendecke, Ball Container

10. The science of packaging quality: The oxygen edition. Lauren Torres, Bell's Brewery

Brewhouse Operations I

Thursday, October 8 • 1:45–3:30 p.m. • Grand 6–8

Moderator: John Bryce, MBAA

11. The importance of maintenance with respect to quality and sanitation. Dirk Loeffler, Loeffler Chemical Corp.

12. Brewhouse expansions and upgrades—How to avoid trouble and disinvestments. Sebastian Kappler, Esau & Hueber GmbH

13. How craft brewers can move from hoses and flow panels to mix proof valves and valve manifolds for a more sustainable operation. Roland Folz, Pentair

14. Minimize O₂ pickup from fermenter to bottle with portable and inline instrumentation. Luke Erdody, Florida Beer

Engineering II

Thursday, October 8 • 3:45–5:00 p.m. • River Terrace 2

Moderator: Vince Coonce, Breiss Malt & Ingredients Co.

15. Ten things you need to know about your pumps. Todd Rausch, M.G. Newell Corp.

16. Glycol chiller essentials: A comprehensive look at chiller components, critical design integrations, and opportunities for reducing ownership cost. Ryan Stockinger, Arcadia Ales

17. Technological chances and challenges of a wide product diversification for brewing equipment. Christian Pfeiffer, Kaspar Schulz Brauereimaschinenfabrik

Yeast, Fermentation, and Microbiology I

Friday, October 9 • 8:00–9:45 a.m. • Grand 6–8

Moderator: Jaime Schier, Harpoon Brewery

18. Behavior of hydrogen sulfide during late-stage fermentation using all malt wort. Hiroshi Nakamura, Suntory Beer Ltd.

19. Image-based cytometric analysis of fluorescent viability and vitality staining methods for Saccharomyces cerevisiae. Leo Chan, Nexcelom Bioscience

20. Preventative measures for cross-contamination in breweries. Nick Mader, Fremont Brewing Company

21. Influence of heat treatment for an optimal protein-particle distribution. Konrad Müller Auffermann, Krones AG

Enzymes, Finishing, and Stability

Friday, October 9 • 8:00–9:45 a.m. • River Terrace 2

Moderator: Mark Sammartino, MBAA

22. Reduction of carbon footprint using a proline-specific endoprotease (PSEP) during beer production. Sylvie Van Zandycke, DSM Food Specialties

23. The use of tannic acid in the brewing process as a stabilizing agent. Joe Formanek, Ajinomoto North America

24. Commercial enzymes in brewing. Iliana Yanez, DuPont

25. Early detection and risk-based analysis of Lactobacillus and Pediococcus contamination enables preventive quality and environmental monitoring programs at the brewery. Kristen Kahle, Invisible Sentinel, Inc.

Brewhouse Operations II

Friday, October 9 • 10:00–11:45 a.m. • River Terrace 2

Moderator: Lars Larson, Trumer USA

26. Optimizing the utilization of brewhouse resources through enhanced data visualization: connecting operations from start to finish. Kathryn Kuhr, PerkinElmer

27. Novel approach of a universal milling system considering any brewing grains and each mashing-in strategy and mash filtration system. Tobias Becher, Ziemann International GmbH

28. Surface forces and their effect on lautering. Jörg Engstle, Technische Universität München

29. Scaling and logistics rethought: Multi-function mash-tun, kettle, and whirlpool. David Schroeder, Simatec Impiantibirra

Brewery Safety

Friday, October 9 • 2:15–3:30 p.m. • River Terrace 1

Moderator: Al Marzi, Harpoon Brewery

30. Safe boiler operations. Dave Baughman, Allied Boiler & Supply, Inc.

31. CO₂ safety monitoring in breweries. Joshua Pringle, CO2 Meter, Inc.

77. Keg and valve safety. Mark Carpenter, Franke Beverage Systems, Inc.

Hops II

Friday, October 9 • 2:15–3:30 p.m. • Grand 6–8

Moderator: Roy Johnson, John I. Haas, Inc.

33. Methods for characterization of different hop products for dry hopping. Jörg Engstle, Technische Universität München

34. The behavior of linalool during beer aging. Andreas Gahr, Hopfenveredlung St. Johann GmbH & Co. KG

35. Formation of humulinones in hops and hop pellets and its implication for dry-hopped beers. John Paul Maye, Hopsteiner

Malt and Grains

Friday, October 9 • 2:15–3:30 p.m. • River Terrace 2

Moderator: John Palmer, How to Brew

36. Barley production: Factors in crop management, business, and risk assessment which growers utilize in planting decisions. Steven Edwardson, North Dakota Barley Council

37. The influence of the combination of malt and yeast on beer characteristics. Anna Shimmura, Suntory Beer Ltd.

38. Specialty malt acidity. Jordan Geurts, Briess Malting

Sustainability I

Friday, October 9 • 3:45–5:30 p.m. • River Terrace 2

Moderator: Walter Heeb, MillerCoors

39. New wastewater treatment technology for breweries. Alex Wright, ClearCove Systems

49. Biogas energy applications that can reduce organic wastes and positively impact your brewery’s sustainability goals. Jeffrey Van Voorhis, Symbiont Science, Engineering and Construction, Inc.

41. High-rate anaerobic digester systems for brewery wastewater treatment and electricity generation: System commissioning and start-up. Manaf Farhan, EMG International, LLC

42. Observations on sustainability. Lee Smith, Ecolab

Sensory

Friday, October 9 • 3:45–5:30 p.m. • Grand 6–8

Moderator: Lindsay Guerdrum, New Belgium Brewing Co.

43. Beer fermentative flavor visualization by principal component analysis. Xiangdong Zhao, Lehrstuhl für Brau- und Getränketechnologie

44. Formation of dimethyl sulfide during beer storage via bisulfite reduction of dimethyl sulfoxide. Matthias Baldus, Technische Universität Berlin

45. Using the Brix/TA ratio to determine sensory perception in sour beers. Kara Taylor, White Labs

46. Bringing modern science into flavor analysis. Nicole Garneau, Flavor Lab, LLC

Sustainability II

Saturday, October 10 • 8:30–10:15 a.m. • River Terrace 2

Moderator: Scott Shirley, Harpoon Brewery

47. A low-cost, self-contained and low-attention wastewater BOD5 reduction technology for breweries. Scott Bury, The Dow Chemical Company

48. Modification of existing digester systems at breweries to handle overloading and production growth. Manaf Farhan, EMG International, LLC

40. Financial and process design tools applied to brewery effluent treatment. Jaime Jurado, Abita Brewing Company

50. Practical primary water treatment for breweries. Michael Henk, U.S. Water Services, Inc.

Yeast, Fermentation, and Microbiology II

Saturday, October 10 • 8:30–10:15 a.m. • Grand 6–8

Moderator: Tim Hawn, Dogfish Head Brewery.

51. Developing a screening system for the brewing ability of non-Saccharomyces yeasts. Maximilian Michel, Research Center Weihenstephan for Brewing and Food quality, TU München

54. Recovering beer from yeast in a large craft brewery using a ceramic membrane cross flow system with a novel membrane design. David Schleef, Pall Food and Beverage

76. Isolating interesting wild Saccharomyces yeast strain for brewing applications. Jasper Akerboom, Lost Rhino Brewing Company
78. Identification of microparticles in complex liquid matrixes (beer). Kurt Marshall, VLB Berlin

DisplayTitle Technical Sessions

Engineering I