Purchase or Master Brewers Membership is required to access presentations. Purchase the proceedings here.
Technical Sessions and Posters
1. Global impacts of water scarcity—Culture of cooperation. Benjamin Moline, Molson Coors Brewing Company
View Abstract | 
View Presentation
2. Sustainable treatment of high-strength brewery effluent at Bell’s Brewery: Operational efficiencies and life-cycle cost of ownership. Evan Meffert, Bell's Brewery, Inc.
View Abstract | View Presentation
3. Creating a man-made wetland to process brewery wastewater. Karlos Knott, Bayou Teche Brewing
View Abstract | View Presentation
4. Brewer’s spent grain—Waste material as potential raw material for a healthy diet. Julia Steiner, Technische Universität München
View Abstract
6. Sensory and instrumental analyses of compounds affecting the kire (crispness) of beer. Seiko Miyashita, Asahi Breweries, Ltd.
View Abstract | View Presentation
7. Modern approaches to beer taster training. Bill Simpson, Cara Technology Limited
View Abstract | View Presentation
8. The suitability of the tetrad test as a replacement for the triangle test in the brewing industry. Hannah Lemar, Campden BRI
View Abstract | View Presentation
9. Selection and development of new brewing yeasts with superior industrial phenotypes. Alicia Gutierrez Linares, KU Leuven CMPG & VIB Lab for Systems Biology
View Abstract
10. A large set of newly created interspecific yeast hybrids increases aromatic diversity in lager beers. Stijn Mertens, KU Leuven/VIB
View Abstract
11. A new take on the oldest biotechnology: Engineering brewer's yeast for production of hop-derived terpenes. Charles Denby, LBNL
View Abstract
12. Self-cloning brewing yeast—New dimension of beer fermentation? Susann Fischer, Chair of Brewing and Beverage Technology, Technische Universität München
View Abstract
13. Impact of malt-specific pro- and antioxidants on the formation of dimethyl sulfoxide. Matthias Baldus, Technische Universität Berlin
View Abstract
14. Barley starch—It’s not about quantity but the quality (Does size matter?). Glen Fox, The University of Queensland
View Abstract
15. Understanding metabolite variation in barley, malt, and beer and association to flavor and flavor stability: A metabolomics approach. Adam Heuberger, Colorado State University
View Abstract
16. The lifestyle of beer-spoiling lactic acid bacteria is based on digging in the plasmid pool. Rudi F. Vogel, Technische Universität München
View Abstract
17. Characterization of beta-glucan formation by Lactobacillus brevis TMW1.2112 isolated from slimy spoiled beer. Marion E Fraunhofer, Technische Universität München
View Abstract
18. Genome comparisons of Lactobacillus and Pediococcus reveal genetic markers of brewery adaptation. Barry Ziola, University of Saskatchewan
View Abstract | View Presentation
19. Influence of time, temperature, and hop oil content on aroma extraction during dry-hopping. Sebastian Hinz, Barth Haas Group
View Abstract | View Presentation
20. The impact of solution-state equilibria on the rate of alpha-acid isomerization. Paul Hughes, Oregon State University
View Abstract
21. Direct ESI-MS quantitation of bittering acids, isomerization, and oxidation products in hops and beer. Andre Venter, Western Michigan University
View Abstract
22. Bitterness assessment in dry-hopped beers based on sensory and analytical analysis. Willi Mitter, Hopsteiner
View Abstract | View Presentation
23. Improving brewhouse efficiency by adjusting mash water, lauter, and sparge volumes. Eddie Gutierrez, Saint Arnold Brewing Company
View Abstract | View Presentation
25. The comparison of DP enzyme release and persistence with the production of yeast-fermentable sugars during a modified IoB 65°C and Congress mashes. Glen Fox, University of Queensland
View Abstract | 
View Presentation
26. Yeast stress when fermenting at high gravity—Sources, damage and the cellular response. Chris Powell, University of Nottingham
View Abstract
27. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae. Matthew Bochman, Indiana University
View Abstract | View Presentation
28. Serial repitched fermentations: Two case studies. Maria Josey, Heriot Watt University
View Abstract | View Presentation
29. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) for brewing microbiology. Anneleen Decloedt, Ghent University
View Abstract | View Presentation
30. Recent developments in detection and identification methods for beer spoilage lactic acid bacteria. Koji Suzuki, Asahi Breweries, Ltd.
View Abstract | View Presentation
31. Investigation of Lachancea thermotolerans as a novel, single-strain brewing yeast. Claire Svendsen, North Carolina State University
View Abstract | View Presentation
32. Isolation and identification of antibacterial compounds against Gram-negative anaerobic bacteria from beer. Hajime Nakata, Sapporo Breweries Ltd., Frontier Laboratories of Value Creation
View Abstract
33. Hop swelling behavior during dry-hopping. Jörg Engstle, Chair of Process Systems Engineering, Technische Universität München
View Abstract
34. Assessing the role of four key process variables in the dry-hopping of beer. Christian Holbrook, New Belgium Brewing Company
View Abstract | View Presentation
35. The influence of hop oil content and composition on hop aroma intensity in dry-hopped beer. Daniel Vollmer, Anheuser-Busch Inbev
View Abstract
36. Impact of hop pellet processing in regard to flavor contribution in dry-hopped beers. Christina Schoenberger, Barth Haas Group
View Abstract | View Presentation
37. Process engineering opportunities and impact of relevant parameters in alcohol-free beer production with a focus on thermal dealcoholization. Magdalena Mueller, Technische Universität München
View Abstract
38. A simplified discussion and explanation of the impact of proper tuning of PID loops on your process. Stephen Carter, LT Software Solutions, Inc
View Abstract | View Presentation
39. Working with performance metrics for beer packaging-line operational efficiency improvement. Jaime Jurado, Abita Brewing Company
View Abstract
40. Scalping of hop volatiles from beer into crown cork liner polymers and can coatings. Frank-Jürgen Methner, Technische Universität Berlin
View Abstract | View Presentation
41. Addition of xylanase and beta-gulucanase under optimal conditions improves the filtration efficiency in rye-malt brewing. Hideki Maeda, Research Laboratories for Alcoholic Beverage Technologies, Kirin Company, Limited
View Abstract | View Presentation
42. Use of different filtration and stabilization methods for dry-hopped beers and their influence on beer quality parameters (turbidity, foam, and sensory). Christoph Neugrodda, Chair of Brewing and Beverage Technology, Technische Universität München
View Abstract
43. Challenges in beer membrane filtration—Impact of volatiles on filtration performance of polymer membranes. Michael Kupetz, Chair of Brewing and Beverage Technology, Technische Universität München
View Abstract
44. Characterization of polymeric beer ingredients for evaluation of palate fullness. Georg Krebs, Chair of Brewing and Beverage Technology, Technische Universität München
View Abstract
45. Can analytical and sensory assessment be used to accurately predict the sensory characteristics of hops in finished beers? Chris Smart, Campden BRI
View Abstract | View Presentation
46. The IBU, pH, dry-hopping, ABV, and perceived bitterness—A half century of evolution in the brewing industry has affected the relevance of the IBU. Kurt Driesner, Urban Chestnut Brewing Company
View Abstract | View Presentation
47. Hops (Humulus lupulus) provide important sources of thiol precursors: A key ingredient to obtain fruity beers. Laurent Dagan, Nyseos
View Abstract | View Presentation
48. A role of harvest timing in aroma characteristics and related compounds in Saaz hops. Takako Inui, Beer Development Department, Suntory Beer Ltd.
View Abstract | View Presentation
49. The varietal aroma of ‘Sorachi Ace’: Identification and characterization of unique flavor compounds. Ayako Sanekata, Sapporo Breweries Ltd.
View Abstract
50. Analyzing hoppy beer flavor—The winding road of a research tool merging into brewery quality control. Nils Rettberg, VLB Berlin
View Abstract
51. Brewing innovation—Why you need it and how you can get it. Alastair Pringle, Pringle-Scott LLC
View Abstract
52. Optimization of energy supply and recovery system in the brewing process. Kohei Yamada, Suntory Beer Limited
View Abstract | View Presentation
53. Lean manufacturing and kaizen in the brewing industry. Jason Wilson, Back Forty Beer Company
View Abstract
54. Do your asset failures come as a surprise? It’s time to change your maintenance strategy and turn maintenance into a contributor to your profitability. Louis Houle, Systemex Industrial Consutling
View Abstract | View Presentation
55. Influence of high molecular weight proteins and polypeptides on smoothness of beer. Masaru Kato, Research Laboratories for Alcoholic Beverage Technologies, Kirin Co., Ltd.
View Abstract | View Presentation
56. Influence of Fusarium avenaceum on barley malt—Monitoring the changes in the protein profile of barley during the malting process. Cajetan Geißinger, Chair of Brewing and Beverage Technology, Technische Universität München
View Abstract
57. Influence of the grist fractions on the final beer quality. Martin Zarnkow, Research Institute Weihenstephan for Brewing and Food Quality, Technische Universität München-Weihen
View Abstract
58. The kinetics and chemistry of beer aging—A critical review. Margaux Huismann, International Centre for Brewing and Distilling
View Abstract
59. Sulfite and thioredoxin: An approach for potentially increasing the free thiol concentration in beer for improvement of flavor stability. Marianne N. Lund, University of Copenhagen
View Abstract
60. Chasing staling aldehydes—A unique application of HS-SPME-GC-MS/MS in brewing. Jörg Maxminer, Research and Teaching Institute for Brewing in Berlin (VLB)
View Abstract
61. Utilizing gas chromatography with time-of-flight mass spectrometry to monitor the aging process in bottled beer. Elizabeth Humston-Fulmer, Leco Corporation
View Abstract | View Presentation
62. Brewing intensification through the lens of the craft brewer. Graham Stewart, International Centre for Brewing and Distilling (ICBD), Heriot Watt University
View Abstract
63. Tasting the past: The unearthing of the chemistry of medieval beer. Lee Eales, University of Sheffield
View Abstract
64. The beginnings of beer in the ancient world. Travis Rupp, Avery Brewing Company
View Abstract | View Presentation
65. A holistic examination of beer bitterness. Christina Hahn, Oregon State University
View Abstract
66. Hop oil extracts add more to beer than hop aroma! Investigating the impact of hop essential oils on bitterness perception. Olayide Oladokun, University of Nottingham
View Abstract
67. Influence of beer color on bitterness perception: A consumer-sensory study. Joseph Spearot, Yards Brewing Company and Dogfish Head Craft Brewery
View Abstract | View Presentation
68. Identification of a precursor of 2-mercapto-3-methyl-1-butanol in beer. Shigekuni Noba, Asahi Breweries, Ltd.
View Abstract | View Presentation
69. Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes. Linjiang Zhu, Jiangnan University
View Abstract | View Presentation
70. An investigation of process controls and microbes for the degradation of gluten proteins in wort. Brett Taubman, Appalachian State University
View Abstract | View Presentation
71. Application of metabolomics to understand the contribution of barley to beer chemistry and flavor. Harmonie Akers, Colorado State University
View Abstract
72. Aiding the brewer in the struggle against dissolved oxygen with the Anton Paar Cbox. Nick Bigham, Rahr & Sons Brewery
View Abstract | View Presentation
73. Characterization of the difference between the aroma profiles of beer brewed from sorghum and barley malts. Drew Budner, Coastal Carolina University
View Abstract | View Presentation
74. Beeromics: Untargeted chemical profiling reveals a novel contextual understanding of beer properties. Duncan Cameron, University of Sheffield
View Abstract | View Presentation
75. Establishment and practical comparison of methods to measure lactic acid and acetic acid in sour wort and sour beers. Lucas Chadwick, Bell's Brewery Inc.
View Abstract | View Presentation
76. Analysis and applications of free amino nitrogen in craft beer using the ninhydrin method. Jeffrey Cohen, Stone Brewing
View Abstract | View Presentation
77. The chemical fingerprint of beer from a single experiment with minimum sample preparation—A rapid quantitive molecular analysis by 1H NMR spectroscopy. John Edwards, Process NMR Associates
View Abstract | View Presentation
78. Depletion of water as a source for the beer brewery through freeze crystallization. Lars Erlbeck, University of Applied Science
View Abstract | View Presentation
79. The use of novel, fluorescent biosensors to measure Aspergillus niger prolyl endoprotease activity and substrates in beer over time. Matthew Farber, University of the Sciences
View Abstract | View Presentation
80. Non-invasive, selective measurement for CO2 in package expands brewers’ quality control toolbox. Roland Folz, Pentair
View Abstract | View Presentation
81. Effects of proteolytic malt modification on beer quality. Martina Gastl, Technische Universität München-Weihenstephan Lerhstuhl für Brau- und Getränketechnologie
View Abstract
82. Untargeted metabolomic profiling of an amber ale fermented with four different yeast strains. Karen Fortmann, White Labs
View Abstract | View Presentation
83. Determination of lower boiling volatiles in beer by headspace GC/MS: 2015 BCOJ collaborative work. Sayuri Kato, Kirin Company, Ltd.
View Abstract
84. Volatilome profiling of brewing yeasts toward their potential in craft brewing. Meike Kliche, Technical University of Munich
View Abstract
85. Update on an alternative method to measure alpha-acid utlization: Isomerized alpha-acids in beer and subsequent spectrophotometric measurement. Scott Lafontaine, Oregon State University
View Abstract | View Presentation
86. Assaying hops and beers with SFE followed by flash LC or UHPLC. Phillip Liescheski, Teledyne Isco
View Abstract | View Presentation
87. Gas chromatographic-flame ionization investigation of 1,2-propylene glycol in packaged and in-process beer samples. Laura Marques, Molson Coors Canada
View Abstract | View Presentation
88. Comparison of the aroma profiles of hops by TD-GC-TOF MS and soft electron ionization. Laura McGregor, Markes International
View Abstract | View Presentation
89. Determination of iron concentrations in beer through key steps in the brewing and packaging processes using iron analysis by ferrozine. Natalie Nienaber, Stone Brewing
View Abstract | View Presentation
90. The forcing test to estimate beer stability—Influencing parameters and optimization potential. Roland Pahl, VLB Berlin
View Abstract | View Presentation
91. Determination of alpha- and beta-acid concentrations in type-90 hop pellets by near infrared (NIR) spectroscopy and chemometric analysis. James Redwine, Kalsec, Inc.
View Abstract | View Presentation
92. Dynamic light scattering and the confirmation of nanobomb theory in primary gushing. David Riveros, KULeuven
View Abstract | View Presentation
93. Unraveling the complexity of Belgian beers. Miguel Roncoroni, KU Leuven
View Abstract | View Presentation
95. Gushing prediction based on headspace pressure growth. Petr Kosin, Budejovicky Budvar, N.C.
View Abstract | View Presentation
96. What is unique in Belgian dry-hopped beers? Carlos Silva Ferreira, Université catholique de Louvain
View Abstract
97. Tales from the brewing analytics lab: Past problems rising again along with new issues to investigate. Darrin Smith, Eastern Kentucky University
View Abstract | View Presentation
99. Studies of cell wall degradation in different barley varieties—The effect of subtrate structure and enzymatic activity. Daniele Stock Leh, Technische Universität München
View Abstract
100. Detection of storage-dependent hop oxidation by direct thermal desorption of hop solids for use with GC-FID and GC-MS. Brett Taubman, Appalachian State University
View Abstract | View Presentation
101. In-line coagulation monitoring of beer haze using spectrally resolved back scattering sensors in beer. Tobias Teumer, University of Applied Science
View Abstract | View Presentation
102. The hop disintegrator—A solution providing more work safety and product quality. Michael Dillenburger, Dillenburger & Hertel GmbH
View Abstract | View Presentation
103. Blocking layers in the lautering filter cake—Influence of particle size and shape. Jörg Engstle, Chair for Process Systems Engineering
View Abstract | View Presentation
104. Combining in-line instrumentation and data monitoring to improve brewhouse and brewery efficiency. Daniel Gore, Anton Paar GmbH
View Abstract | View Presentation
105. Input error prevention system at Asahi Breweries, Ltd.. Kazumasa Kosuga, Asahi Breweries, Ltd.
View Abstract
106. How to pick the best solution for your brewery floor. Bob Rudow, Argelith Ceramic Tiles, Inc.
View Abstract | View Presentation
107. The brand new, fully automated 8-l-small-scale brewhouse of the Weihenstephan research brewery. Christoph Neugrodda, Technische Universität München, Weihenstephan
View Abstract
108. Gentle and smart—Final wort treatment by means of a dynamic coolship. Michael Kurzweil, ZIEMANN HOLVRIEKA GmbH
View Abstract | View Presentation
109. Surface-active technology provides a step change in the use of single-phase acid cleaner with CIP of cellar tanks under CO2 atmosphere. Oscar Medina, Ecolab
View Abstract | View Presentation
110. Effective does not always mean efficient—New approaches to cleaning fermentation and storage tanks. Matthias Schneider, Lechler GmbH
View Abstract | View Presentation
111. Cleaning of mash loaded woven filter media by pulsed and continuous jets. Julia Steiner, Technische Universität München - Chair of Brewing and Beverage Technology
View Abstract
112. New world cooperage, changing the way the spirit lives again. Joe Carbott, Schoolcraft Brewery
View Abstract
113. Design for maintainability: The new secret cost reduction for breweries. Louis Houle, Systemex Industrial Consulting
View Abstract | View Presentation
114. Don’t stunt your growth! Make sure you control the risks associated with critical utilities. Louis Houle, Systemex Industrial Consulting
View Abstract | View Presentation
116. Alcohol-free wheat beer: Optimizing the brewing process and product quality with sour wort. Birgit Schnitzenbaumer, Doehler GmbH
View Abstract | View Presentation
117. Innovation in beer clarification and stabilization using DE-based adsorbents. Nathan Dias, Imerys Filtration Minerals
View Abstract | View Presentation
118. Flash pasteurization: How long is the optimal heat-holding time/temperature for achieving the best beer quality? Henri Fischer, Krones, Inc.
View Abstract | View Presentation
119. Beer haze stabilization made simpler. Wilbert Heijne, DSM
View Abstract | View Presentation
120. Pectin and gallotannin/pectin combination as alternative fining agents to reduce maturation time and improve filtration performance. Thomas Kunz, Technische Universität Berlin, Chair of Brewing Science
View Abstract | View Presentation
121. Novel options for stabilization of beer. Kiel Moore, Ashland Inc.
View Abstract | View Presentation
122. True sample-to-results molecular analysis of multiple species associated with beer spoilage. Peter Trabold, Rheonix Corporation
View Abstract | View Presentation
123. First approved results in developing a new filter aid based on viscose fibers. Fred Scheer, Krones Inc.
View Abstract | View Presentation
124. NBB-PCR—A reliable, fast, and universal enrichment broth for PCR detection of beer spoiling microorganisms. Sabine Mueller, Doehler GmbH
View Abstract | View Presentation
125. Screening for 34 pesticides in hops using GC-MS/MS. Robert Clifford, Shimadzu Scientific Instruments
View Abstract | View Presentation
126. Analysis of “the big four” heavy metals in hops by graphite furnace atomic absorption and cold vapor mercury. Robert Clifford, Shimadzu Scientific Instruments
View Abstract | View Presentation
127. High-sensitivity analysis of pesticides in dried hop cones and hop pellets by liquid chromatography-triple quadrupole mass spectrometry. Robert Clifford, Shimadzu Scientific Instruments
View Abstract | View Presentation
129. Comparison of characteristics of taste and polyphenols in beer using different hop varieties. Takamasa Hasegawa, Suntory Beer Ltd.
View Abstract | View Presentation
130. Dry-hopping’s effect on beer foam. John Maye, Hopsteiner
View Abstract | View Presentation
131. Loral HBC 291—A new flavor hop variety. Tim Kostelecky, John I. Haas, Inc.
View Abstract | View Presentation
132. A novel approach to increase hop efficiency. Rick Ray, Rice Bran Technology
View Abstract | View Presentation
134. Maximizing hop polyphenols extraction during the boiling process. Salvatore Sparacio, SIMATEC Beer Plant Engineering & Manufacturing
View Abstract | View Presentation
135. Development of a new quantitation method for polyfunctional thiols and its application for investigation of the characteristic aroma of “flavor hops”. Koji Takazumi, Frontier Laboratories of Value Creation, Sapporo Breweries Ltd.
View Abstract | View Presentation
136. Development of a novel hop extract comprising humulinic acids as principal constituents. Yoshimasa Taniguchi, Central Laboratories for Key Technologies, Kirin Company, Limited
View Abstract
137. Fifty ways of green—Hop dosing strategies and their equipment. Udo Funk, ZIEMANN HOLVRIEKA GmbH
View Abstract | View Presentation
138. Effects in beer hopped with German Perle and Czech Saaz pellet hops with three different HSI values. Sebastian Hinz, Barth Haas Group
View Abstract | View Presentation
139. Malt contributions to beverage flavor. Cynthia Almaguer, Technische Universität München – Lehrstuhl für Brau- und Getränketechnologie
View Abstract
140. Response surface and kinetic modeling of the oxidation of dimethyl sulfide in malt model solutions. Matthias Baldus, Technische Universität Berlin
View Abstract
141. Cold extraction of malt components and their use in brewing applications. Dan Bies, Briess Malt & Ingredients Co.
View Abstract | View Presentation
143. First evidence of cysteinylated and glutathionylated precursors of 3-mercaptohexan-1-ol in malts: Toward a better aromatic potential management? Laurent Dagan, Nyseos
View Abstract | View Presentation
144. No barley, no beer: Why the U.S. needs to support growers to keep raising malting barley. Steven Edwardson, North Dakota Barley Council
View Abstract | View Presentation
145. Malting barley evaluation—Influence of the mashing procedure on malt quality criteria. Martina Gastl, Technische Universität München-Weihenstephan Lehrstuhl für Brau- und Getränketechnologie
View Abstract
146. Specialty malt acidity. Jordon Geurts, Briess Malt & Ingredients
View Abstract | View Presentation
147. Barley beer flavor—An Oregon promise. Dustin Herb, Oregon State University
View Abstract | View Presentation
148. Effects of L-cysteine on malt quality during germination. Shumin Hu, Tsingtao Brewery Co. Ltd.
View Abstract | View Presentation
149. OptiScreen—Base investigations for a mycotoxin screening sensor system usable in industrial grain sorting. Thomas Kunz, Technische Universität Berlin, Chair of Brewing Science
View Abstract | View Presentation
150. Special malt production—Selective steering of the roasting process to reduce prooxidative effects of roasted malt. Thomas Kunz, Technische Universität Berlin, Chair of Brewing Science
View Abstract | View Presentation
151. Rapid performance assessment of barley and malt in the malting and brewing process by near infrared diffuse reflectance spectroscopy. Yueshu Li, Canadian Malting Barley Technical Centre
View Abstract | View Presentation
152. Quality potential of a new Canadian hulless malting barley variety. Yueshu Li, Canadian Malting Barley Technical Centre
View Abstract | View Presentation
153. Prediction of wort-sensitive protein from malt. Yang He, Tsingtao Brewery Co. Ltd.
View Abstract
154. Effects of fungicide and plant growth regulator applications on the quality of barley and malt. Tricia McMillan, Canadian Grain Commission
View Abstract
155. Effect of crop residue, nitrogen rate, and fungicide application on malt barley productivity and malting quality. Thomas Turkington, Agriculture and Agri-Food Canada
View Abstract | View Presentation
156. Effect of seed source on malting quality and yield of malting barley. Thomas Turkington, Agriculture and Agri-Food Canada
View Abstract | View Presentation
157. Control of Fusarium sp. growth on barley and malt by means of chlorine dioxide. Kris Krüger, Sealed Air Corporation
View Abstract | View Presentation
158. Malting conditions for the evaluation of rye (Secale cereale) genotypes. Yujuan Wang, North Dakota State University
View Abstract | View Presentation
159. Prospective of demand for malting barley and malt quality for the global brewing industry. Peter Watts, Canadian Malting Barley Technical Centre
View Abstract | View Presentation
160. Small malt-plant technology and first results—Set up and operations of a craft malthouse. Sebastian Wolfrum, Bull Durham Beer Co. and Epiphany Craft Malt
View Abstract | View Presentation
161. The interaction between barley protein composition and starch structure: Effects on in vitro digestion of starch. Wenwen Yu, University of Queensland
View Abstract | View Presentation
162. Comparison of brewing performance using 100% unmalted grains: Barley, wheat, oat, and rye. Shiwen Zhuang, Technical University of Denmark
View Abstract | View Presentation
163. Hop phytoestrogens and intestinal health following estrogen loss. Alison Hamm, Colorado State University
View Abstract
165. Non-alcoholic beer: Only the inactive descendant of alcohol-containing beer? Growing evidence of physiological effects of non-alcoholic beer by ingredients other than alcohol. Malaika Fischer, ERDINGER Weissbraeu
View Abstract | View Presentation
166. A novel pasteurizer treatment program allows full warranty coverage for polypropylene mat top belts in brewery pasteurizers—and it’s green and sustainable. Jack Bland, ChemTreat
View Abstract | View Presentation
168. Heat shrink sleeve label technologies. Ben Ritter, Accraply, Inc.
View Abstract
169. Hop tea sensory method. Amanda Benson, Deschutes Brewery
View Abstract | View Presentation
170. Identifying and controlling the formation of compounds that affect the metallic flavor of beer. Norio Doi, Asahi Breweries Ltd.
View Abstract | View Presentation
171. The language of hops—How to assess hop flavor in hops and beer. Georg Drexler, Barth Haas Group
View Abstract | View Presentation
172. Aligning sensory and analytical best practices for monitoring beer flavor stability. Boris Gadzov, FlavorActiV Ltd
View Abstract | View Presentation
173. The use of a functional carbohydrate to positively impact the sensory characteristics of beer. Scott Helstad, Cargill, Inc. Corn Milling North America
View Abstract | View Presentation
174. Evaluating real sensorial stability. Petr Kosin, Budejovicky Budvar, N.C.
View Abstract | View Presentation
175. The hot steep sensory method: A rapid and standardized sensory evaluation method for malt flavor. Cassandra Liscomb, Briess Malt & Ingredients Co.
View Abstract | View Presentation
176. Sensory thresholds of hop volatile compounds in beer. Meghan Peltz, Sierra Nevada Brewing Co.
View Abstract | View Presentation
177. Mechanism for fishy aftertaste formation in beer and seafood pairing. Hiroyuki Yoshimoto, Research Laboratories for Alcoholic Beverage Technologies, Kirin Company, Limited
View Abstract | View Presentation
178. Comparison of conventional aerobic and high-rate anaerobic digester systems for brewery wastewater treatment. Manaf Farhan, EMG International, LLC.
View Abstract
179. High-rate anaerobic digester systems for brewery wastewater treatment and electricity generation. Manaf Farhan, EMG International, LLC.
View Abstract
180. Treating brewery wastewater with new physical/chemical technology. Jason Fox, ClearCove, Inc.
View Abstract | View Presentation
182. How integrated process controls with digital in-line instrumentation supports cost control and quality management in the cloud of IoT/Industry 4.0. Holger Schmidt, Endress+Hauser Messtechnik GmbH
View Abstract | View Presentation
183. Sustainability of malt barley production in the U.S. Collin Watters, Montana Wheat and Barley Committee
View Abstract | View Presentation
185. Desiccant dehumidification in breweries: Mold and fungus prevention, food safety, and energy savings. David Summers, Alfa Laval Kathabar Inc.
View Abstract | View Presentation
186. High-performance graphics—Leading the brewer to faster and more reliable actions in critical situations. Martin Lutz, ProLeiT Corp.
View Abstract | View Presentation
187. Taxonomic study of a novel beer-spoilage Lactobacillus species closely related to Lactobacillus rossiae. Yuki Asakawa, Asahi Breweries, Ltd.
View Abstract | View Presentation
188. Tasting terroir: Sensory and alcohol analysis of locally isolated wild yeast. Michael Balla, The College of Saint Rose
View Abstract | View Presentation
189. The impact of yeast assimilable nitrogen concentration and composition on fermentation kinetics and hydrogen sulfide production during cider fermentation. Tom Boudreau, Virginia Tech
View Abstract | View Presentation
190. Elucidation and biodiversity of bacterial communities within the phyllosphere of Humulus lupulus L. Scott Britton, Duvel Moortgat, NV
View Abstract | View Presentation
191. A rapid viability validation method of flash-pasteurized yeast using Cellometer image cytometry. Leo Chan, Nexcelom Bioscience
View Abstract | View Presentation
193. Intracellular gas bubble formation by the genus Saccharomyces is related to gas release. Lukas Marthinus Du Plooy, University of the Free State
View Abstract | View Presentation
194. Evaluation of culture medias (YM and YNB) and copper sulfate concentrations for wild yeast detection. Maydelin Espinosa, Molson Coors Brewing Company
View Abstract | View Presentation
195. Dynamic fermentation: Optimizing yeast viability and system performance. Alyce Hartvigsen, Alfa Laval Copenhagen A/S
View Abstract | View Presentation
196. Elucidation of the ester formation mechanism in top-fermenting yeast. Chie Hayashi, Suntory Beer Limited
View Abstract | View Presentation
197. Application of Plackett-Burman experimental design for investigating the effect of wort amino acids on lager yeast fermentation performance and beer flavor production. Yang He, Tsingtao Brewing Ltd.
View Abstract | View Presentation
198. Rapid and simple method to assess the beer-spoilage potential of yeasts. Kyoko Hiratsuka, Kirin Company, Limited
View Abstract
199. Yeast uptake of iron, copper, and manganese and the subsequent impact on the flavor stability of beer. David Jenkins, University of Nottingham
View Abstract | View Presentation
200. Metabolism of maltotriose and higher molecular weight glucose polymers by yeast in the Brettanomyces family. Kent Johnson, Westminster College - Salt Lake City
View Abstract
201. The potential of MALDI-TOF MS for sensotyping of brewing yeasts. Alexander Lauterbach, Lehrstuhl für Technische Mikrobiologie, Technische Universität München
View Abstract
203. Generation of novel strains of low-alcohol–producing brewing yeast by selection for alcohol dehydrogenase-defective mutants. Bryant Lo Re, Westminster College - Salt Lake City
View Abstract | View Presentation
206. Mechanical characterization of individual brewing yeast cells using MEMS: Cell rupture force and stiffness. Andrew MacIntosh, Dalhousie University Process Engineering and Applied Science department
View Abstract | View Presentation
207. Characterization of fermentations using wild mixed cultures and the effect of bittering hops. Matthew McCarroll, Southern Illinois University
View Abstract
208. Screening for the brewing ability of non-Saccharomyces yeasts and optimization of fermentation performance of one Torulaspora delbrueckii strain found to be suitable for beer production. Martin Zarnkow, Research Center Weihenstephan for Brewing and Food quality, Technische Universität München
View Abstract
209. Mitochondrial development during brewery yeast handling. Eoin Moynihan, University Of Nottingham
View Abstract
210. Capturing terroir: Isolation and characterization of local wild yeast. Kari Murad, The College of Saint Rose
View Abstract | View Presentation
211. Role of glutathione synthesis and recycling on fermentation efficiency and flavor compound production. Christian Paumi, Eastern Kentucky University
View Abstract | View Presentation
212. Compositional and ultrastructural characterization of the SMA strain of Saccharomyces pastorianus. Chantel Swart, University of the Free State
View Abstract | View Presentation
213. Establishment of the method to control fermentation temperature precisely in cylindroconical tanks. Katsuyuki Seki, Asahi Breweries, Ltd.
View Abstract | View Presentation
214. A new lab-scale method for determining pasteurization requirements in breweries using the highly tolerant surrogate organism Zygosaccharomyces bailii. Chris Smart, Campden BRI
View Abstract | View Presentation
215. Sapporo’s consistent endeavor for improvement of beer foam stability. Takeshi Nakamura, Frontier Laboratories of Value Creation, Sapporo Breweries Ltd.
View Abstract
216. Application of near-infrared spectroscopy (NIRs) for on-line determination of critical process parameters and their potential use for a novel feedforward control strategy. Lucas Vann, North Carolina State University
View Abstract
218. Protocol optimization of recovering and culturing yeast from bottled beer. Helene Ver Eecke, Metropolitan State University of Denver
View Abstract
219. Adding citrus flavor and sweetness to beer using wine yeast. Dandan Wei, Research Laboratories for Alcoholic Beverage Technologies, Kirin Company, Limited
View Abstract
220. Phenotypic microarray: A high-throughput screening tool for evaluation of desirable brewing traits in novel yeast strains. Stuart Wilkinson, University of Nottingham. International Centre for Brewing Science (ICBS)
View Abstract | View Presentation
221. Harnessing flavor diversity in yeast strains from the Allegheny Mountains. Matthew Winans, West Virginia University
View Abstract
222. Validation of yeast cell analysis using automated image cytometry. Andrew Yourick, Colorado State University
View Abstract
223. Evaluation of degermed corn grits as adjunct in high-gravity beer brewing. Linjiang Zhu, Jiangnan University
View Abstract | View Presentation
224. Determining the effects on yeast cell size and count when varying orifice tube size using the Coulter principle. Ashley Lovering, Micromeritics Instrument Corporation
View Abstract | View Presentation
225. Novel automated method used to measure malt diastatic power. Liisa Otama, Thermo Fisher Scientific
View Abstract | View Presentation
226. New automated robotic analyzer for IBU, pH, color, and FAN, all according to ASBC Methods. Unit fully automates the manual, time-consuming laboratory test. Mark Payne, Skalar
View Abstract | View Presentation
227. Classification of beer types using metabolic profiling. Yusuke Takemori, Shimadzu Corporation
View Abstract
228. Rapid and precise analysis of alcohols and diacetyl in beer using the latest gas chromatograph technologies. Yusuke Takemori, Shimadzu Corporation
View Abstract
229. Fast and reliable screening and identification of the most relevant beer spoilage bacteria plus detection of spoilage yeasts in beer by real-time PCR. Sarah Borg, BIOTECON Diagnostics
View Abstract | View Presentation
231. Flavored brand flexibility in new and operating facilities, meeting the challenge of increasing brand flavor and style diversity. Joe Kolodzinski, Symbiont Science, Engineering and Construction, Inc.
View Abstract | View Presentation
232. Connecting the brewhouse with the office—MES solution for a brewery. Jay Johnson, Krones Inc.
View Abstract | View Presentation
233. Beverage gas dissolution utilizing pre-centrifuge. Brian Loughrey, ProBrew/TechniBlend
View Abstract
234. Equal percentage flow characteristics using a butterfly valve. David Schmelig, David Alan Products, LLC
View Abstract | View Presentation
235. The use of ozone technology in brewery cleaning and sanitation operations: Opportunities for streamlining clean-in-place systems. John Lindam, Ozone Tech Systems OTS AB
View Abstract | View Presentation
236. Enzymatic diacetyl control without compromising beer quality. Tove Bladt, DuPont Nutrition Biosciences ApS
View Abstract
239. Detection of glass bottle defects prior to filling. Jeff DeVoy, HEUFT USA, Inc.
View Abstract | View Presentation
240. Use of microscopic pressurized shockwaves generated by controlled cavitation as a non-shear method for increased extraction of alpha-acids and conversion into IBUs. Santiago Gomez, Apotek Solutions, LLC
View Abstract | View Presentation
241. The Montana MiniMalter: A tool for applied brewing research. Thomas Blake, Western Feedstock Technologies
View Abstract | View Presentation
242. Craft malting—Extend your creativity. Johannes Preiß, Kaspar Schulz
View Abstract | View Presentation
243. Packaging evaluation in quality control of beverages—Growing importance of packaging evaluation in combination with the quality control of bottled beverages. Johann Angres, Steinfurth, Inc.
View Abstract | View Presentation
244. Applications of machine learning and graphical databases on human sensory and production data for detection, prediction, back-tracing, and mitigation of flaws, taints, and contaminations. Zachary Bushman, Analytical Flavor Systems
View Abstract
245. Beer flaw identification using a novel sensory data collection and processing technique. Jason Cohen, Analytical Flavor Systems
View Abstract | View Presentation
246. The Beer Flavor Map: A new tool for bringing modern science to flavor analysis. Nicole Garneau, Flavor Lab, LLC
View Abstract | View Presentation
247. Incorporating hop flavoring into retail cider. Lindsey Kirchner, Kalsec, Inc.
View Abstract | View Presentation
248. Flavor standards for beer mix products. Craig Thomas, Cara Technology Limited
View Abstract | View Presentation
250. Onsite, distributed resource recovery at craft and large-scale breweries. Baji Gobburi, Cambrian Innovation
View Abstract | View Presentation
251. Management of surplus yeast in modern breweries. Alexander Gertsman, Flottweg Separation Technology
View Abstract | View Presentation
252. Alternative approach for continuous (main) beer fermentation. Konrad Mueller-Auffermann, Krones AG
View Abstract | View Presentation
253. A new PCR-based method for the early detection and identification of spoilage yeast in wine, beer, and alcohol-free beverages. Vincent Ulve, Pall GeneDisc Technologies
View Abstract
254. What we now know about flavor perception. Karl Siebert, Cornell University
View Abstract | View Presentation
back to top
Symposia
Brewery Convention of Japan
The progress of brewing technology and new product development in Japan. Takeshi Nakamura, Sapporo Breweries Ltd.
View Abstract
Selective removal of myrcene and improved utilization of alpha-acids by pre-incubation of aroma hops. Hisato Imashuku, Asahi Breweries, Ltd.
View Abstract | View Presentation
Development of a novel culture-independent method for comprehensive detection and identification of beer-spoilage microorganisms. Masaki Shimokawa, Asahi Breweries, Ltd.
View Abstract | View Presentation
European Brewery Convention
The EBC Brewing Science Group—Challenges and outlook. Carsten Zufall, Cerveceria Polar, C. A.
View Abstract | View Presentation
Moving EBC from autonomy to effective integration within the context of Brussels based associations. John Brauer, The Brewers of Europe aisbl.
View Abstract | View Presentation
Hop analysis: International cooperation and new challenges by craft beer. Martin Biendl, Hopsteiner HHV GmbH
View Abstract | View Presentation
Institute of Brewing and Distilling
The legal status of gluten-free beer. Joy Dubost, Beer Institute
View Abstract
Gluten detection methods—Advancements and considerations. Lindsay Barr, New Belgium Brewing Co.
View Abstract
Ultra-low gluten barley—Kebari. Crispin Howitt, CSIRO Agriculture Flagship
View Abstract | View Presentation
Degradation of immunostimulatory gluten peptides in traditional barley malt beer using a proline-specific endopeptidase. Sylvie van Zandycke, DSM Food Specialties
View Abstract
Production of gluten-free beers using transglutaminase. Birgit Schnitzenbaumer, Döhler
View Abstract | View Presentation
Producing a gluten-reduced beer using silica gel treatment. Kenneth Berg, PQ Corporation
View Abstract
Beyond the beer: The story of the development, production, and stewardship of malted barley based beers made with gluten specific protease. Joe Casey, Craft Brew Alliance
View Abstract
back to top
Workshops
Brewery and Laboratory Safety
Brewery & Laboratory Safety
Mark Jaeggi, Monsanto; Jody Seaman, MillerCoors | View Presentation
Safety Risks in Brewing Labs
Jamie Wenham, Sierra Nevada Brewing Co. | View Presentation
Brewing Fundamentals: Wort Boiling, Practical Science and Techniques
Theory of Heat Exchange
Ashton Lewis, Paul Mueller Company | View Presentation
Heating and Boiling Wort
John Mallett, Bell's Brewery | View Presentation
Brew Kettle Cleaning
Chad Thompson, Ecolab | View Presentation
Hops and Their Evaluation Within Today's Ever-Changing Brewing World
Crop Improvement Program
Paul D. Matthews, Hopsteiner | View Presentation
Hop Breeding: Why, how, and the impact of new variety evaluation and selection
Jason Perrault, Select Botanicals Group LLC | View Presentation
Instrumental Evaluation of Hops
Tom Shellhammer, Oregon State University | View Presentation
Hygienic Design, Sustainable Cleaning, and Validation
Microbiological assessment of compressed gases, ambient air, and surfaces in the brewery
Wade Begrow, Bell's Brewery | View Presentation
Principals of Cleaning & Sanitizing In The Modern Brewery
Jim Diamantis, The Vincit Group | View Presentation
Facility Design: Make it and keep it hygienic
Bryan Downer, Central States Industrial | View Presentation
Managing the Herd
Truly local beer and the wild world of wild yeast
Matthew L. Bochman, Wild Pitch Yeast, LLC | View Presentation
A Sensory Lexicon of Barrel-Aged Beers
Time, Temperature, and Barrels and Their Effects on Major Beer
Compounds
Molly Browning, Trophy Brewing Company | View Presentation
Bourbon Barrel aged Beer Flavor Analysis
Steve Gonzalez, Stone Brewing | View Presentation
The History of Barrels and Modern Barrel-aging
Chad Yakobson, Crooked Stave Artisan Beer | View Presentation
Sour Beers
The Art & Science of Sour
Beer Production
Rob Christiansen, Lauren Salazar, and Kelly Tretter, New Belgium Brewing Co.; Andy Parker, Avery Brewing Co. | View Presentation
Supplier Partnerships
Establishing a Supplier Quality Program
Aaron Golston, Lagunitas Brewing Company | View Presentation
back to top
Global Conversations
Brewing Water: Taking Control and Flavor Impacts
Brewing and Water Treatment
Steve Corbett, H2O Engineering, Inc. | View Presentation
Brew Water Experiment
Aaron Justus, Ballast Point Brewing | View Presentation
A Study of Mash pH and its effects on Yield and Fermentability
John Palmer, Palmer Brewing Solutions, Inc. | View Presentation
Beverage Consumer Trends
Beverage Consumer Trends
Jenny Zegler, Mintel | View Presentation
back to top
