2017 proceedings are open to Master Brewers members. If you are not a member, you can purchase access here.
Technical Sessions
1. A cloud-based database application to support brewhouse analytics for small craft breweries. John Hoxmeier, Gilded Goat Brewing Company
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2. Utilizing predictive analytics to improve quality and maximize capacity at Deschutes Brewery. Brian Faivre, Deschutes Brewery
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4. The transformation of old tradition—A novel brewhouse concept. Tobias Becher, Ziemann Holvrieka GmbH
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5. Small and efficient—Crafting a world-class performance culture. Kristopher Scholl, Craft Brew Alliance
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6. Layout of a standard brewing process data management. Martin Lutz, ProLeiT
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7. Reach your manufacturing goals for safety, quality, and productivity using continuous improvement kata. Justin Shingleton, Qkata Consulting, LLC
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8. Mechanical problems and their impact on sanitation. Dirk Loeffler, Loeffler Chemical Corporation
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9. Keg cleaning and brite tank cleaning using acid and detergent only. Dana Johnson, BIRKO Corporation
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10. The benefits of using a persulfonated oleic acid solution for cleaning bright beer tanks. Matthew Bilski, Ecolab, Inc.
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11. Efficacy of sanitizers in the brewery. Elliott Parcells, Bell's Brewery, Inc.
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12. Yeast laboratory basics for small to midsized breweries. John Giarratano, Inland Island Yeast Laboratories
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13. Dry hopping's correlation with diacetyl. Devin Tani, White Labs
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14. Real-time dynamic analysis of fermentation parameters to enhance fermentation control and yeast health. David Morris, Mimetics
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17. A new novel solution to pasteurizer safety and cleanliness—Vapor and water phase. Thomas Soukup, Clarity Water Technologies
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18. One-way kegs. Andrew Brewer, Petainer Manufacturing USA Inc.
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19. How RFID can improve your keg management and your beer quality and save you money on top!. Simon Arch, AEG Identifikationssysteme GmbH
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20. Spoilage risk-based analysis of Lactobacillus and Pediococcus brewery isolates in beers having diverse properties. Kristen Kahle, Invisible Sentinel
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21. Sour beers made easy. Joan Montasell, Lallemand
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22. Results of co-fermentation trials with S. cerevisiae and B. bruxellensis, and the organoleptic benefits from mixed culture fermentations. Nicholas Mader, Fremont Brewing Company
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23. Zinc in fermentation. Joe Kinney, F.X. Matt Brewing Co.
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24. Characterization and measuring attributes and defects in beer by headspace trap/gas chromatography/mass spectrometry (HStrap/GC/MS). Lee Marotta, PerkinElmer
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25. Brewhouse water and mash chemistry management at Ale Asylum. Joe Walts, Ale Asylum
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26. The effect of sulfate to chloride ratio on the flavor, aroma, and mouthfeel of a pilsner. Aaron Justus, Ballast Point Brewing Co.
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27. Craft brewer influence on craft distillation and the creation of unique spirit washes. Ryan Schmiege, Deschutes Brewery
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28. Internet of Things approach to increase starch and proteins in malt. Lawrence Worde, AizoOn
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29. A new analytical approach to malt aroma identification. Jens Voigt, Trier University of Applied Sciences
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30. Breeding and developing winter malting barley for the U.S. Midwest. Eric Stockinger, The Ohio State University
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31. Malting and brewing naked... oats. Jordon Geurts, Briess Malt & Ingredients
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100. How state-of-the-art automation can expand brewhouse capacity, improve quality, and provide critical data. Ryan Williams, Stone Technologies
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34. Process optimization by integration of utility plant into the process control system architecture. Martin Lutz, ProLeiT
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98. Developing a brewing process strategy to ensure the long-term success of your business. Allie Schwertner, Rockwell Automation
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35. Innovative malting process involving acidic steeping. Masako Sawada, Suntory Beer Limited
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36. Improving quality of malt by new malting process involving acidic steeping. Xiaoyuan Shan, Suntory Beer Limited
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37. Influence of high-molecular-weight polypeptides on the smoothness and mouthfeel of beer and applications for commercial beer products. Masaru Kato, Research Laboratories for Alcoholic Beverage Technologies, Kirin Co., Ltd.
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38. Malt roasting—An introduction to equipment, process, and production. Sebastian Wolfrum, Bull Durham Beer Co. and Epiphany Craft Malt
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40. Is boiler training really necessary, or how to relocate my brewery. Dave Baughman, Allied Boiler & Supply, Inc.
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41. Four ways to better manage small capital projects. Rob Bailey, Day & Zimmermann
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42. Brewery master planning—The importance of strategizing growth. Joseph Trombley, Barry Wehmiller Design Group
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43. Smell, taste, and the biology of flavor. Steven Munger, University of Florida
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44. Progress in malt sensory evaluation: ASBC Hot Steep Method. Cassie Liscomb, Briess Malt & Ingredients Co.
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45. Troubleshooting using sensory data. Anna Sauls, Highland Brewing Co.
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47. What are "auxiliary bitter compounds" in hops and how do they affect the quality of bitterness in beer?. Andreas Gahr, Hopfenveredlung St. Johann GmbH
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48. A comparison of dry-hop and distilled hop oil additions to the flavor, aroma, and essential oil composition of beer. Brett Taubman, Appalachian State University
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49. The use of hops in brewhouse and cold block. Rudolf Michel, GEA Brewery Systems GmbH
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52. Essential factors to consider in planning for biological pretreatment of wastewater at craft breweries. Matthew Seng, Baswood
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51. Critical decisions in selecting wastewater treatment technology—A third party view. Frank DeOrio, O’Brien & Gere
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54. Sustainable gas recovery solutions for brewers—Biomethane and green CO2. Jeff Tocio, Pentair
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87. Brewery effluent treatability study using a microcosm-scale constructed wetland system. Matt Huddleston, SynTerra Corporation
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Posters
56. Brewhouse ingredient delivery. Joseph Kolodzinski, Symbiont Science, Engineering and Construction, Inc.
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57. Use of industrial diatomite wastes from beer production to improve soil fertility and cereal yields. Gashaw Fetene, Jimma University
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58. Out of sight, out of mind—Can it affect your brewery? Yes!. Lee Zacharczuk, Ross Hartrick (1978) Limited
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59. The importance of cleanliness: An overview of CIP and COP systems. Blake Kinnett, M.G. Newell Corporation
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60. Use of hollow fiber membranes for carbonation or nitrogenation. Todd Rausch, M.G. Newell Corporation
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62. NMSBrew—A comprehensive brewery engineering program in a chemical and materials engineering department: Providing education, research, and service. David Rockstraw, New Mexico State University
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63. Revolutionary dry-hopping techniques for larger breweries. Alyce Hartvigsen, Alfa Laval Copenhagen A/S
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64. High Efficiency Brewing Systems (HEBS)—The craft brewer’s integrated mash filter brewhouse. Daniel Goldwyn, IDD Process and Packaging
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65. CO2-free (cold steam vapor) deaeration of water—A new revolutionary degassing technology. Floris Delée, Corosys Kellerworks LLC
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66. Automated measurement of alpha-amylase, beta-amylase, limit-dextrinase, xylanase, and beta-glucanase in malted barley. Art Bettge, Megazyme
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67. Brewing with 100% malted buckwheat: A gluten-free alternative incorporating extraneous enzymes. Kayelani Roy, Dalhousie University
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68. Investigations into the effects of freeze concentration on beer aroma. Hunter Bell, Coastal Carolina University
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70. foodproof real-time PCR—Convenient, safe, and fast state-of-the-art technology for the detection of spoilage bacteria and yeast and molds in craft beer. Benjamin Junge, BIOTECON Diagnostics
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71. Supercritical CO2 hop extract improves brewery process yield over hop pellets. Michael Visgil, John I. Haas, Inc.
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72. Sensory analysis of beer made with 2200 vs. 3700 PSI CO2 hop extracts. Victor Algazzali, John I. Haas, Inc.
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73. Craft malting—Germinating potential detected. Johannes Preiß, Kaspar Schulz GmbH
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74. Fairview—A varietal database to better integrate agricultural, brewing, and malting needs. Marie Jane Fallourd, Malteurop Group
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75. Use of barley genome resources to improve malting processes and malt qualities. Qisen Zhang, Export Grains Innovation Centre
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76. Initial investigation into gluten-free beer brewed from malted quinoa. Drew Budner, Coastal Carolina University
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77. Effects of specialty malts on the visual preception of beer and foam. Dan Bies, Briess Malt & Ingredients
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79. Development of a low carbohydrate beer using a high alcohol wort. Takuya Ohashi, Asahi Breweries, Ltd.
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81. Improvement of ease of opening small capacity cans of carbonated drink using Kansei (sensitivity) engineering. Ryoichi Seki, Asahi Breweries, Ltd., Containers and Packaging Laboratory
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82. An energy self-sufficient brewery—The flagship project becomes a reality. Tobias Becher, Ziemann Holvrieka GmbH
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83. Wastewater treatment and water reuse as a service: Increasing a brewery’s sustainability at no upfront cost. Wiliam Dean, Cambrian Innovation
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85. Risks and rewards of anaerobic digester systems for craft brewery wastewater treatment. Manaf Farhan, EMG International, Inc.
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86. Kona Longboard Lager—Life cycle analysis. Kris Scholl, Craft Brew Alliance
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88. Stop the water from the drain—Reuse of water in breweries. Jeff VanVoorhis, Symbiont Science, Engineering and Construction, Inc.
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90. Plant-based, sustainable heat transfer fluids demonstrate advanced performance across brewing processes. Jerome Menzia, DuPont Tate & Lyle Bio Products
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91. A novel concentration and viability detection method for Brettanomyces using image cytometry. Leo Chan, Nexcelom Bioscience
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92. A comparison of selected lactic acid bacteria for use in the production of sour wort and beer.. Timothy Lozen, Bell's Brewery, Inc.
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93. Investigating the behavior of monoterpene alcohols in fermentation and the relationship between monoterpene alcohols metabolism and fermentation parameter. Kuniyasu Tamaoka, Suntory Beer Limited
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94. Initial investigation into the effect of yeast strain on the aroma profiles of barley and sorghum beers. Brett Serafini, Coastal Carolina University
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95. Changes in carbohydrate metabolism in serially repitched yeast. Sam Dulski, Westminster College
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96. Optimization of premature yeast flocculation (PYF) factor assay. Jigar Brown, Rahr Malting Co.
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97. Review of active dry yeast and its real shelf life and consistency for breweries. Kevin Lane, Fermentis
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99. Growing hops in Florida: Year one trial results. Simon Bollin,
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Workshops
Yeast Propagation—How to Nurture Happy Yeast!
Yeast Propagation from the Carlsberg Flask to Yeast Management Center. Helmut Kuehnl, Esau & Hueber GmbH
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Brewer's Yeast Propagation - The Basic Principles. Graham Stewart, GGStewart Associates
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Brewer's Yeast Propagation - The Practical Use -. Hiroyuki Yoshimoto, Kirin Company, Limited
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PCR Curious? Part I: Principle of PCR Analyses
veriFLOW Technology . Jermaine Lindsey, Invisible Sentinel
Why your brewery should use Real-Time PCR. Josh Perfetto, Chai Biotechnology
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Automated Multiplexed PCR. Peter Trabold, Rheonix
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Using PCR as a Brewery QC Tool. Gudrun Vogeser, PIKA Weihenstephan
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PCR Curious? Part II: PCR Users Panel and Demonstration
PCR: Real-world examples from the brewing industry. Wade Begrow, Founders Brewing Co.
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An Examination of Pilot Brewing Operations
Deschutes Brewery Pilot Plant. Brian Faivre, Deschutes Brewery
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Rahr Technical Center Brewery. Michael Miziorko, BSG CraftBrewing
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Pilot Brewing in Weihenstephan. Johannes Tippmann, TU Munchen
Brewing Engineering
Pasteurization—Tunnel vs flash. Dave Duff, Barry-Wehmiller Co.
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Inline Instrumentation—The Total Costmitment of Ownership (TCO). Darren Goodlin, Goodlin Process Solutions LLC
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Basics on Flow Dynamics. Johannes Tippmann, TU Munchen
Food Safety
Food Safety: Requirements, Programs, Experiences & Culture in Brewing. Dustin Helsel, Founders Brewing Co., Tatiana Lorca, Ecolab, Inc., Mary Jane Maurice, Malteurop North America, Daniel Voce, F.X. Matt Brewing Co.
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Practical Tools of Engineering Economics Applied to Brewery CapEx Decisions
Practical Tools of Engineering Economics Applied to Brewery CapEx Decisions. Jaime Jurado, Abita Brewing Co.
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A Discussion on Packaging Quality Assurance
Draft Beer Packaging. Steve Bradt, Micro Matic Packaging
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Can quality assurance and quality control – Seam Integrity. Phil Nelson and Dave Riccillo, Pneumatic Scale Angelus
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Brewing Fundamentals
Centrifugation in the Brewery I
Modern Separators. Ken McCullough, GEA Mechanical Equipment US Inc.
Decanter and Sedicanter Centrifuge Applications for Breweries. Christian Pettit, Flottweg Seperation Technology Inc.
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Introduction to Centrifugation. Richard Schildwachter, Separators Inc.
Centrifugation in the Brewery II
Yeast Seperation Processing Optimization. Darren Goodlin, Goodlin Process Solutions LLC
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Dry hop removal with centrifugation. Alyce Hartvigsen, Alfa Laval Copenhagen A/S
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Wort recovery with Decanters. Rok Podobnikar, Alfa Laval Copenhagen A/S
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Opening Keynote
Finding Common Ground: Sifting through the Real, the Relevant and the Rhetoric. Andrew Thomas, Craft Brew Alliance
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Award of Merit Lecture
Cells, Colloids, Malt and Beer.
Alex Speers, Dalhousie University
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