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Abstracts
1. Warm beer filling: An energy efficient concept. Henri Fischer, Krones Inc.
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2. Considerations for brewery automation. Kevin McEnery, McEnery Automation
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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
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4. Pretreatment of hop pellets before hop dosage into the brewing process. Yutaka Yamaguchi, Suntory Beer Ltd.
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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
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6. Hop growing and processing in the northeast United States. Steven Miller, Cornell University
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7. Overview of can transfers: General knowledge, best practices, and troubleshooting. Matt Bilski, Ecolab
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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
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9. Palletized cans. Scott Brendecke, Ball Container
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10. The science of packaging quality: The oxygen edition. Lauren Torres, Bell's Brewery
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11. The importance of maintenance with respect to quality and sanitation. Dirk Loeffler, Loeffler Chemical Corp.
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12. Brewhouse expansions and upgrades—How to avoid trouble and disinvestments. Sebastian Kappler, Esau & Hueber GmbH
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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
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15. Ten things you need to know about your pumps. Todd Rausch, M.G. Newell Corp.
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16. Glycol chiller essentials: A comprehensive look at chiller components, critical design integrations, and opportunities for reducing ownership cost. Ryan Stockinger, Arcadia Ales
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17. Technological chances and challenges of a wide product diversification for brewing equipment. Christian Pfeiffer, Kaspar Schulz Brauereimaschinenfabrik
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18. Behavior of hydrogen sulfide during late-stage fermentation using all malt wort. Hiroshi Nakamura, Suntory Beer Ltd.
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19. Image-based cytometric analysis of fluorescent viability and vitality staining methods for Saccharomyces cerevisiae. Leo Chan, Nexcelom Bioscience
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20. Preventative measures for cross-contamination in breweries. Nick Mader, Fremont Brewing Company
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21. Influence of heat treatment for an optimal protein-particle distribution. Konrad Müller Auffermann, Krones AG
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22. Reduction of carbon footprint using a proline-specific endoprotease (PSEP) during beer production. Sylvie Van Zandycke, DSM Food Specialties
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23. The use of tannic acid in the brewing process as a stabilizing agent. Joe Formanek, Ajinomoto North America
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24. Commercial enzymes in brewing. Iliana Yanez, DuPont
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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.
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26. Optimizing the utilization of brewhouse resources through enhanced data visualization: connecting operations from start to finish. Kathryn Kuhr, PerkinElmer
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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
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28. Surface forces and their effect on lautering. Jörg Engstle, Technische Universität München
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29. Scaling and logistics rethought: Multi-function mash-tun, kettle, and whirlpool. David Schroeder, Simatec Impiantibirra
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30. Safe boiler operations. Dave Baughman, Allied Boiler & Supply, Inc.
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31. CO2 safety monitoring in breweries. Joshua Pringle, CO2 Meter, Inc.
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33. Methods for characterization of different hop products for dry hopping. Jörg Engstle, Technische Universität München
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34. The behavior of linalool during beer aging. Andreas Gahr, Hopfenveredlung St. Johann GmbH & Co. KG
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35. Formation of humulinones in hops and hop pellets and its implication for dry-hopped beers. John Paul Maye, Hopsteiner
—2015 Best Paper Honorable Mention
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36. Barley production: Factors in crop management, business, and risk assessment which growers utilize in planting decisions. Steven Edwardson, North Dakota Barley Council
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37. The influence of the combination of malt and yeast on beer characteristics. Anna Shimmura, Suntory Beer Ltd.
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38. Specialty malt acidity. Jordan Geurts, Briess Malting
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39. New wastewater treatment technology for breweries. Alex Wright, ClearCove Systems
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40. Financial and process design tools applied to brewery effluent treatment. Jaime Jurado, Abita Brewing Company
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41. High-rate anaerobic digester systems for brewery wastewater treatment and electricity generation: System commissioning and start-up. Manaf Farhan, EMG International, LLC
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42. Observations on sustainability. Lee Smith, Ecolab
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43. Beer fermentative flavor visualization by principal component analysis. Xiangdong Zhao, Lehrstuhl für Brau- und Getränketechnologie
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44. Formation of dimethyl sulfide during beer storage via bisulfite reduction of dimethyl sulfoxide. Matthias Baldus, Technische Universität Berlin
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45. Using the Brix/TA ratio to determine sensory perception in sour beers. Kara Taylor, White Labs
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46. Bringing modern science into flavor analysis. Nicole Garneau, Flavor Lab, LLC
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47. A low-cost, self-contained and low-attention wastewater BOD5 reduction technology for breweries. Scott Bury, The Dow Chemical Company
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48. Modification of existing digester systems at breweries to handle overloading and production growth. Manaf Farhan, EMG International, LLC
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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.
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50. Practical primary water treatment for breweries. Michael Henk, U.S. Water Services, Inc.
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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
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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
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55. Succeding of fines in spent grain cakes—Truth or legend? Jörg Engstle, Technische Universität München
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56. Reduction of hot-side aeration by way of a whirlpool paddle in a kettle. David Schroeder, Simatec Impiantibirra
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57. The importance of cleanliness—An overview of CIP and COP systems. Aaron Sprowl, M.G. Newell Corp.
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58. Real-time PCR: A multipurpose tool to increase quality of craft beer. Markus Fandke, BIOTECON Diagnostics GmbH
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59. Beer monitor basic: A new, economical method for in-line alcohol measurement in the brewery. John Northrop, Anton Paar GmbH
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60. Depletion of ions through freezing concentration for water desalination. Kerstin Rudolph, Technische Universität Berlin
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61. Colloidal stabilization by silica at different temperatures. Kenneth Berg, PQ Corporation
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62. Pectin: A natural plant-derived alternative fining agent for the brewing process. Thomas Kunz, Technische Universität Berlin
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63. Optimized beer filtration with the latest generation membrane filter. Roland Folz, Pentair
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64. Increasing bitter substance yield by recycling hot trub and yeast washing solution. Thomas Kunz, Technische Universität Berlin
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65. A laboratory-scale approach for the quantification of whirlpool hop utilization. Royce Dansby-Sparks, University of North Georgia
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67. An overview of hop products for the production of wort and beer. Phillip Davidson, S.S. Steiner
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68. Determining mash pH from malt measurement. A. J. DeLange, Consultant
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69. Weight reduction of paper-based 6-can and 24-can packages. Yusuke Aida, Kirin Company, Ltd.
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70. Panel demographics: What makes a great panel? Sue Langstaff, FlavorActiV Ltd.
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71. Flaw detection and identification through data science and machine learning. Jason Cohen, Analytical Flavor Systems
—2015 Best Poster Award
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72. Identification and prediction of flaw, taint, and contamination causes using machine learning and artificial intelligence on sensory data and biochemical and metabolic pathway tracing. Zachary Bushman, Analytical Flavor Systems LLC.
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73. Sustainable solution for packaging hall conveyer track lubrication. Flavio Reis, Sealed Air Corp.
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74. Independence from utility expenses: Generate clean energy and water on-site. Baji Gobburi, Cambrian Innovation
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76. Isolating interesting wild Saccharomyces yeast strain for brewing applications. Jasper Akerboom, Lost Rhino Brewing Company
—2015 Best Paper Award
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77. Keg and valve safety. Mark Carpenter, Franke Beverage Systems, Inc.
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78. Identification of micro particles in complex liquid matrixes (beer). Kurt Marshall, VLB Berlin
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Workshops
Advanced Extract Options for Brewers
Advanced Extract Options for Brewers. Brian Buffin, Kalsec, Inc.; Mike Babb, Kalsec, Inc.; Mark Schulze, Kalsec, Inc.; Joe Snyder, Kalsec, Inc.; Ross Turner, PureMalt Products, Ltd.; Ron Duszanskyj, PureMalt Products, Ltd.; Jonathan Davis, GLCC Co.
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Beer Safety from Field to Growler
Beer Safety from Field to Growler. Tatiana Lorca, Ecolab Inc.
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Brewery Maintenance Success
Workshop: Brewery Maintenance Success. Clay Bush, Stratum Consulting Partners, Inc.
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Workshop: Brewery Maintenance Success. Jim Helmke, D. G. Yuengling & Son
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Maintenance Memory: 35 years at the Chico Brewery. Stephen Russell, Sierra Nevada Brewing Co.
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Brewhouse Automation
Inline Instrumentation: The total committment of ownership. Darren Goodlin, Goodlin Process Solutions LLC
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Brewhouse Automation with BOTEC F1 Process Control System. Matthias Lichtenauer, Krones Inc.
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Brewhouse Automation: Are you ready? Doug MacNair, Harpoon Brewery; Stephen Carter, LT Software Solutions
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Flavor First: Innovations in Barley and Malting for Today’s Brewer
Accelerating the Development of Malting Barley Varieties in North America. Mike Davis, American Malting Barley Association
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Barley Contributions to Beer Flavor. Patrick Hayes, Oregon State University
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Glass Quality Workshop
Glass Containers. Brad Rush, Boston Beer Co.
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Craft Brewers Glass Quality Group. Shawn Theriot, Deschutes Brewery
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Wort Separation: Mash Filter vs. Lauter Tun
Wort Separation: Mash Filter vs. Lauter Ton. Leon Fyfe, Craft Brew Alliance
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Brewing Fundamentals
Fermentation: Practical Science and Techniques
Fermentation: Practical Science and Techniques I
An introduction to Fermentation. Graham Stewart, GGStewart Associates;
What's on the Menu? Fundamentals of Yeast Nutrition. Dawn Maskell, International Centre of Brewing and Distilling, Heriot-Watt University
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Yeast Settling: Shutting Down the Party. Alex Speers, International Centre of Brewing and Distilling, Heriot-Watt University
Fermentation: Practical Science and Techniques II
Traditional and Alternative Fermentation Techniques
Travis Audet, AB InBev
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Fermentation and Flavor: A perspective on sources and influence Mark Sammartino, Master Brewers Association of the Americas
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Fermentation-Physical Plant. Ashton Lewis, Paul Mueller Company
Yeast Propagation. Helmut Kuehnl, Esau & Hueber
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Keynote Speakers
Opening Session
A bottle a day keeps the doctor away: The facts and fallacies about the health effects of beer. Carol A. Westbrook, Geisinger Health Systems, Wilkes-Barre, PA
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Closing Session
What does scientific policy have to do with a pint? Joy Dubost, Beer Institute, Washington, D.C.
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