Kegs: Cleaning, Sterilization, Filling and downstream effects on microbiology, sensory and other packaged quality parameters
Chris Nimptsch, Profamo Inc.
In(sides) and Out(sides) of Cans: Quality impacts of Exterior Over varnishes and Internal Can Coatings
Scott Brendecke, Ball Corporation
Practical safety considerations for the design of NAB/ alternative beverages
Karen Stangl, Two Roads Brewing
Flavoring Strategies for NAB: Using Extracts to enhance and differentiate flavor, aroma and mouthfeel
Patricia Aron, Rahr Malting Co.
NAB & AFB production using special yeast strains
Simon Carlsen, Chr. Hansen A/S
Developing SPME-GC Methods for Brewing Volatiles
Colton Myers, Restek Corporation
Rapid characterization of hops (Humulus lupulus) using DART-MS and chemometrics
Harmonie Bettenhausen, Hartwick College
Quantitative Analysis of Hop Oil Composition by Liquid Injection Using GC/MS with SCD
Jacqueline Brummett, Yakima Chief Hops
Investigating the Repitching Behavior of Lachancea thermotolerans strain BB202
Alexander Costantini, North Carolina State University
Investigation of Conditions for the Formation of 2-Acetyl-3,4,5,6-tetrahydropyridine and its Tautomers, a Novel Aroma Compound of Beer, and its Control during the Brewing Process
Keisuke Okada, Asahi Breweries Ltd
Impact of Copper on the Oxidative Stability of Hop-Derived Polyfunctional Thiols in Beer
Morgan Vincent, Penn State University
Bioprospecting wild yeasts in the brewery and beyond
Jaime Korner, Phillips Brewing LP
The relationship between yeast gene expression pattern and hop-derived aroma compounds profile in beer
Takumi Odate, Suntory Beer Ltd.
Adaptive laboratory evolution (ALE) reveals genetic targets for yeast improvement
Eugene Fletcher, Escarpment Laboratories
A Discussion of Malt-Induced Premature Yeast Flocculation (PYF)
Yang He, R&D Center of Tsingtao Brewing Ltd
An in-depth comparative study between commercial alternative brewing yeasts in low-alcohol and alcohol-free beer production
Jessika De Clippeleer, Ghent University
Combining Sensory and Analytical Tools (HS-SPME-GC-MS) to Elucidate Hop Biotransformation and the Aroma Imparted by Hops in Beer
Callie Cole, Fort Lewis College
Acrospire Detection in Malt Using Smartphone Imagery and Deep Learning
Ce Yang, University of Minnesota
The Cause of Dry Hop Creep: Native Plant Enzymes or Microbes
Connor Murphy, Point Park University
Cloning and Characterization of Phenolic Acid Decarboxylase Enzyme from Brettanomyces Yeast
Michael Lentz, Univ. of North Florida
Effects of Using Aged Hops in Combination with Various Flavor Compounds on the Aroma of Beer
Chisa Tanigawa, SAPPORO BREWEREIES LTD.
Validating a Hard Cider Flavor Wheel using Free Word Sorting and Exploratory Statistical Techniques
Martha Calvert, Virginia Tech
The Sensory Characterization of Commercial IPAs with Trained v. Untrained Panelists
Ricky Molitor, The Boston Beer Co
Natural Cider Fermentation of Virginia-grown GoldRush and Harrison Apples: Effects of Pre-fermentation Sulfite and Malic Acid Additions on Cider Chemistry and Sensory Outcomes
Isabelle Haser, Virginia Tech
The effect of water ionic concentrations of the fermentation of kombucha.
Drew Budner, Coastal Carolina University
Diastatic Activity During Harvest Maturity and the Effects of Kilning
John Hogsett, Yakima Chief Hops
Discovering New Beer Flavors: a Novel Popcorn-like Aroma Compound, 2-Acetyl-3,4,5,6-tetrahydropyridine (ATHP)
Shigekuni Noba, Asahi Quality & Innovations, Ltd.
Investigation of diastatic and non-diastatic mixed fermentations on flavor and aroma profiles.
Drew Budner, Coastal Carolina University
Combined effects of physicochemical grain characteristics on water absorption of barley
Tricia McMillan, Canadian Grain Commission
A Comprehensive Review of Tropical Flavored Thiols in Beer
Nick Harris, Berkeley Yeast
Unexpected effects of commercial beta-glucosidase addition to fermenting beers and mash
Scott Bailey-Hartsel, University of Wisconsin-Eau Claire
Undergraduate student interns: an untapped resource for brewers
Samantha White, University of Southern Maine (QC2)
The Importance of Sugar Composition to the Body of Non-Alcoholic and Low-Alcohol Beer
Akane Yamamoto, Asahi breweries, Ltd.
A Study of Biogenic Amines & Sour Beer Production
Molly Browning, Lallemand Brewing
Investigation of the iso-α-acids concentration to control the growth of the spore-forming bacteria in low bitterness units beer
Mikio Inada, Asahi Breweries, Ltd.
Directed Yeast Hybridization Improves Heat and Acid Tolerance
Phillip Jurek, Escarpment Labs
Metabolic Engineering As a Brewing Tool: The Rise of Customized Brewing Strains
Avi Shayevitz, Lallemand Inc.
How to Produce Better Non-alcoholic Beer: A Dive into Maltose Negative Saccharomyces cerevisiae Hybrids
Molly Browning, Lallemand Brewing
Applications of Nanopore Sequencing Technology to Microbiological QC in the Brewing Industry_A Review
Yohanes Kurniawan, Asahi Quality and Innovations
Methods for Detection and Identification of Beer-Spoilage Microbes, the Viable but Nonculturable State, the Utility of Real-Time Quantitative Polymerase Chain Reaction in Brewing
Ryanne Oldham, Jackie O's Brewery
Use of an integrating cavity spectrometer to easily determine beer SRM color without filtration, centrifugation or numerical correction
Scott Bailey-Hartsel, University of Wisconsin-Eau Claire
Evaluation of Free Amino Nitrogen Content and Malt Sensory Characteristics
Kyle Carmody, Virginia Tech
