Yeast, Fermentation, and Microbiology
Thursday, June 5 - 10:00 a.m.-11:45 a.m.
Level 4, Red Lacquer Ballroom
Moderator: Kara Taylor
10:00 a.m.: M-1. Hiroki Fujiwara. Development of fed-batch culture method of brewing yeast
10:25 a.m.: M-2. Henry Maca. A unique system for propagating high fermentative capacity yeast, enhanced with “yeast propagation management” capabilities
10:50 a.m.: M-3. Graham Stewart. The concept of nature–nurture applied to brewer’s yeast and wort fermentation
11:15 a.m.: M-4. Yosuke Tajika. The control of higher alcohol and ester production in high-temperature fermentation
Engineering
Thursday, June 5 - 4:00 p.m.-5:45 p.m.
Level 4, Grand Ballroom
Moderator: Tim Hawn
4:00 p.m.: M-5. Eric Gore. Corrosion of process piping and equipment in breweries
4:25 p.m.: M-6. Ashton Lewis. Vacuum really does suck
4:50 p.m.: M-7. Kevin McEnery. Considerations for brewery automation
5:15 p.m.: M-8. Iain Whitehead. Yeast production and multivariate statistical process control: Utilization of on-line data for statistical control of yeast propagation as a batch-wise process
Sustainability I
Friday, June 6 - 2:00 p.m.-3:45 p.m.
Level 4, Grand Ballroom
Moderator: Fred Scheer
2:00 a.m.: M-72. Tom Bachman. Waste-to-energy—Biomass benefits at Sierra Nevada Brewing Company
2:25 a.m.: M-10. Marlon Cabrera. The true history of Cervecera de Puerto Rico winner of Uptime Awards 2013 Best Green Reliability Program
2:50 a.m.: M-11. Manaf Farhan. Optimizing performance of existing brewery anaerobic digester systems for organic content removal, biogas production, and electricity generation
3:15 a.m.: M-12. Jeff Hutchison. Identifying hidden opportunities in your operations: Benefits of a total plant approach
Raw Materials I
Friday, June 6 - 4:00 p.m.-5:45 p.m.
Level 4, Grand Ballroom
Moderator: Roy Johnson
4:00 p.m.:
M-20. Graeme Walker. Faba beer? Potential of Faba bean starch as a brewing adjunct
4:25 p.m.:
M-17. Steve Gonzalez. Bourbon barrel aging optimization
4:50 p.m.:
M-18. Val Peacock. Brewing trials with the new Alsatian hop varieties Aramis and Triskel
5:15 p.m.:
M-19. Tatiana Praet. The hunt for “hoppy” compounds: Formation and flavor-activity of hop-derived sesquiterpene oxidation products
Brewery Safety
Saturday, June 7 - 8:00 a.m.-9:45 a.m.
Level 3, Crystal Room
Moderator: Steven "Wally" Waltersdorf
8:00 a.m.: M-21. Dirk Loeffler. Chemical safety and hazardous interactions between products and equipment
8:25 a.m.: M-22. Dale Rothenberger. Is there trouble brewing for craft brewers? Workplace and environmental safety are areas of your business you need to address
8:50 a.m.: M-23. Virgil McDonald. Meeting the challenge of establishing a research brewery
9:15 a.m.: M-24. Brad Rush. Building a better tomorrow: What today’s brewery employees need to know to be successful
Finishing and Stability
Saturday, June 7 - 8:00 a.m.-9:45 a.m.
Level 4, Grand Ballroom
Moderator: Walter Heeb
8:00 a.m.: M-25. Jeroen Baert. A springboard to understanding beer flavor stability: The role of bound-state aldehydes.
8:25 a.m.: M-26. Henri Fischer. Flash pasteurization—Advantages, weak points, remarkable points
8:50 a.m.: M-27. Frank-Jurgen Methner. Practical aspects to minimize the risk of oxidation and haze formation during beer production
9:15 a.m.: M-28. Daniel Weber. Controlling yeast and priming parameters for bottle conditioning
Raw Materials II
Saturday, June 7 - 10:00 a.m.-11:45 a.m.
Level 4, State Ballroom
Moderator: Doug Wilson
10:00 a.m.: M-14. Martina Gastl. Open up a new era in evaluation of spring barley varieties
10:25 a.m.: M-13. Michael Davis. Biotechnology and malting barley variety development—GM barley?
10:50 a.m.: M-15. Yusuke Ishizuka. The influence of protein characteristics of malt on beer quality
11:15 a.m.: M-16. Junya Yamadera. A novel malting method for improvement in bitter quality of beer
Sustainability II
Saturday, June 7 - 10:00 a.m.-11:45 a.m.
Level 3, Crystal Room
Moderator: Nolan Michael
10:00 a.m.: M-33. Stephen O'Sullivan. Sustainability—From an equipment manufacturer's standpoint
10:25 a.m.: M-34. Timothy Rynders. A New Belgium case study: Anaerobic membranes for process waste treatment?—Are breweries ready for membranes? Can they really save you money?
10:50 a.m.: M-35. Andrew Welford. Diatomaceous earth spent filter cake recycling: Waste or a resource?
11:15 a.m.: M-36. Mark Wilson. Exploring energy efficiencies in scaling up to a larger brewhouse
Brewhouse Operations
Saturday, June 7 - 10:00 a.m.-11:45 a.m.
Level 4, Grand Ballroom
Moderator: John Palmer
10:00 a.m.: M-29. Thomas Becher. Experience-based simplification of the lautering process—Scientific results of a flow optimization at the lauter tun
10:25 a.m.: M-30. Jörg Engstle. Characterization of horizontal layers of the lautering filter cake
10:50 a.m.: M-31. Matthias Kern. Development of a combined mashing and lautering system using direct steam and inert gas
11:15 a.m.: M-32. Eric Samp. A practical approach to controlling the formation of trans-2 nonenal and sensory perception of papery off-notes in packaged beer, a six sigma approach
Packaging (Bottles, Draft and Cans)
Saturday, June 7 - 1:00 p.m.-2:45 p.m.
Level 4, State Ballroom
Moderator: Michael Skroblin
1:00 p.m.: M-37. Chris Baugh. Bottle finish design and its effect on sheared finish package failure
1:25 p.m.: M-38. David Duff. An explanation for corrosion in highly efficient stainless-steel tunnel pasteurizers and the options for reducing the corrosive environment and protecting the stainless steel
1:50 p.m.: M-39. Johannes Tippmann. Investigations on draught hopping
2:15 p.m.: M-40. Ken Grantham. Proper maintenance of keg spears with regards to safety of personnel and equipment
Sensory
Saturday, June 7 - 1:00 p.m.-2:45 p.m.
Level 3, Crystal Room
Moderator: Richard Michaels
1:00 p.m.: M-83. Ron Duszanskyj. Formation of color and flavour compounds in crystal malt
1:25 p.m.: M-41. Javier Gomez-Lopez. Astringent: A case study in product development
1:50 p.m.: M-84. Karl Ockert. A MBAA Beer Steward method of classifying beer by flavor instead of style
2:15 p.m.: M-44. Andres Tipler. A novel gas chromatographic system to characterize volatile components in beer and its ingredients
