Podcasts
Listen to exclusive interviews with leaders in the brewing industry where they share their career journey, pivotal moments in their work, and offer listeners perspectives on the future of the brewing industry.
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Core Concepts
WBC Core Concepts were designed to help participants enhance their knowledge and prepare for the 2024 congress. They serve as excellent resources to compliment multiple sessions presented at WBC.
Malting Technology & Processes
This webinar provides an overview of the malting process from barley intake to finished malt quality with a goal of providing foundational knowledge about malting technology. Viewers will learn about the three main steps of malting (steeping, germination, and kilning), definitions of key terms, and the impacts of process on the biochemical pathways that take barley to malt.
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Navigating WBC
Gain insights into what to expect at the World Brewing Congress and how to make the most out of your experience while at WBC. You’ll hear pro-tips from Sylvie Van Zandycke, ASBC President, and Laura Burns, Master Brewers Technical Committee Chair, about their first-hand experiences, and learn about the scientific program, networking opportunities and how to best prepare for this global business event.
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Research Partnerships for Breweries and Universities
Our speakers will describe the research process, including typical commitments from both the academic and brewery perspective, what to expect during the experience, and the impact the research project will have on your organization. This webinar aims to give brewers the confidence and baseline knowledge to approach a university and research team to solve a problem or explore innovative ideas.
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Presentations & Posters
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Presentations
American Single-Malt Whiskey, An Emerging Category with overlap and Implications to the Brewing Industry
Bulleit American Single Malt
Ramsay Borthwick, English Ales Brewing
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Technical Session: Alternative Beverages
Exploring the Chemical and Sensory Profiles of Japanese and American Sakes
Rahul Sen, University of Arkansas
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Using Consumers as a Sustainable Innovation tool in New Product Development & Innovations
Imagen Ramsey, Carlsberg Research Laboratory
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ASBC Method Templates and Example Spreadsheets to Simplify Data Management for Craft Brewers
Andrew Heard, Saint Arnold
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Research in the Brewery: How to Create an Experimental Design and Report Data
Molly Browning, Lallemand Brewing
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Technical Session: Analytical 1
Effect of Amino Acid Treatments on Copper Complexation and Polyfunctional Thiol Stability in Beer
Morgan Vincent, Penn State University
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Expanded Proteomic Analysis Using Single-grain Malting and Single-grain Mashing for Improved Barley, Malting, and Beer Production
Christopher Caboche, University of Queensland
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Technical Session: Analytical II
Foam Quality: Foam-active and Foam-stabilizing Fractions
Chistoph Neugrodda, TUM Chair of Brewing and Beverage Technology
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Technical Session: Analytical III
Characterization of Arabinoxylan and β-glucan Molar Mass in Bottom-fermented Beers: Relevance Towards Filtration Performance
Chrysovalantis Karatairis, Technical University of Munich
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Co2 Quality in an Unpredictable Market
Siegfried Mueller, ISBT
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Data Analytics - Machine Learning - Artificial Intelligence, a Brewers Perspective
Travis Audet, Slant Six Consulting
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Brewery Plant Integration & Automation: Practical Case Studies of Growth and Efficiency Gains
Integration in a Legacy Plant
Kevin Martini, Bell's Brewery
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Nitro-Boosted Breweries: Reducing CO2 usage in Packaging
Nitrogen Generators for Brewery Applications
Rob Lear, Parker Hannifin
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Best Practices for Crafting No and Low-Alc Beers
Best Practices for Crafting No- and Low-alc Beers: Role Process Authority
Martha Kimber, Eurofins
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Hops of the Future - Brewing Perspective
The Impact of On-Farm Growing Practices on new Zealand Hop Varieties
Susan Wheeler, Hop Revolution
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The Japanese Hops Environment
Tomonori Kano, Kirin Holdings Company, Limited
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Hops of the Future: Canada
Jeff Demaniuk, Olds College
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Taproom Talk
Brewing Beyond Boundaries: Trials & Triumphs in the Triad of Beverage Innovation
Janet Johanson, BevSource; Jeff Cornell, Molson Coors; Omar Ansari, Surly Brewing Co.; Irina Lorenzi, Naomi Whittel Brands; & Becki Schweitz, STAUBER
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Sustainable Agricultural Production of Grain Ingredients for Brewing - Winter Barley and Kernza
Kernza Performance in Malting, Brewing, & Distilling
Juan Media, Rahr Corporation
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Water Quality Benefits of Perennial and Winter Annual Grains
Jacob Jungers, University of Minnesota
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Introduction to Kernza® Perennial Grain
Evan Craine, The Land Institute
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The Market Side of Kernza® and Winter Barley
Katharine Chute, Forever Green Initiative
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The Path to Sustainable Malt: Innovations in Malting Technology and Process
Sustainable Malting
Xiang Yin, Boortmalt
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Technical Session: Barley
Proteomics for grain and malt quality prediction within a contrasting set of barley genotypes and environments
Maany Ramanan, University of California, Davis
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Technical Session: Hops
Deconstructing the Chemical Composition of a Hop Cone – a 21st Century Fractionation Approach
Scott Lafontaine, University of Arkansas
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Enzymatic Activity of German Hop Cultivars with Respect to Variety, Crop Year, and Separated Hop Cone Parts
Philip Wistock, Technische Universität Berlin
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Technical Session: Hops - Hop Quality
Hops in Harmony: Optimizing Harvest Timing For quality and Flavor
Tiffany Pitra, Yakima Chief Hops
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The Influence of Hop Drying Parameters on Aroma Hop Quality in American Deep Bed Drying
Lindsey Rubottom, Hop Valley Brewing Company
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Technical Session: Hops - Hop Creep
Controlling Hop Creep of Dry Hopped Beer Using Exogenous Enzyme Addition to Forestall the Endogenous Dextrin Degrading Enzymes of Humulus Lupulus (Hop)
Matthew Cottrell, Lord Hobo Brewing Company
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Technical Session: Malt
Navigating the FAN Challenges in Pursuing the Perfect Malt
Xiang Yin, Boortmalt
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Technical Session: Other Ingredients (Adjuncts & Water)
Examining and Addressing the Existential Risk to Beverage Producers' Essential Ingredient - Water
Charles Skypeck, Brewers Association
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On the Effect of Varying Barley Malt and Rice Portions in Non-alcoholic Beer Production
Christian Schubert, VLB Berlin & University of Arkansas
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IBD Session
A Resilient Workforce: Lessons Learned and How the Brewing Industry Is Shaping for the Future
Scott Ungermann, Scott Ungermann Consulting; Barbara Stone, Abstrax Hops; Kaylyn Kirkpatrick, Brewers Association; & Charlie Bamforth, Univeristy of California
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Closing Keynote with Willie Rahr
Weathering the Storm: Balancing Short Term Demands and Disruptions Against Long Term Goals to Create an Enduring and Sustainable Business
Willie Rahr, Rahr Corporation
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TTB Session
Methods of Analysis in the Brewing Industry
Curt Eilers, Beer Program Manager, TTB; Nicole Shyong, Chemist, TTB
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Smoky Hop Preparedness Workshop: Are You Ready for the Next Wildfire Smoke Event?
Smoky Hop Preparedness Workshop: Are You Ready for the Next Wildfire Smoke Event?
Tiffany Pitra, Yakima Cheif Hops; Daniel LePage, Creature Comforts Brewing Company; & Jeff Dailey, John l Haas
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Technical Session: Hops - Sensory
Chemical and Sensory Evaluation of Hop Varieties: Insights into the Relationship Between Aroma Properties and Growing Regions Using Two-dimensional Gas Chromatography
Marcos Ojeda, Abstract Tech
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Technical Session: Low and No Alcohol Beer - Flavor
Evaluating Commercially Available Yeast Strains for Their Application and Flavor Profiles in Non-alcoholic Beer
Andrew Maust, University of Arkansas
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Novel High-glucose Worts as a Tool to Optimize Fermentation Performance of Non-saccharomyces Yeast(nsy) in Non-alcoholic Beer (NAB) Production
Mohini Basu, Penn State University
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Taproom Talk
Approachable Ways to Meet the Shifting Demands of Global Sustainability
Dana Sedin, New Belgium Brewing Co.; Jonas Borrit, NIRAS A/S; Mandi McKay, Sierra Nevada Brewing Co.; Bryan Selders, Dogfish Head Brewings and Eats
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Food Safety: Requirements, Programs, Experiences & Culture in Brewing
Training in the Brewery: A food safety fundamental
Karen Stangl, Two Roads Brewing Co.
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Technical Session: Yeast I
Development of New Co-fermentation Strategies Based on Enzymatic Activities of Lager and Ale Yeasts to Enhance Polyfunctional Thiol Release from Glutathionyl, G-glucys- and Cys- precursors
Eduardo Liza Diaz, Fementis by Lesaffre
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Technical Session: Yeast II
The Inhibition of Diastatic Yeasts by Saccharomyces Cerevisiae Killer Toxins to Prevent Hyperattenuation
Paul Rowley, University of Idaho
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Technical Session: Low and No Alcohol Beer - Stability and Food Safety
Beyond Ethanol: The Role of Natural Antimicrobials to Safeguard Low and Non-alcoholic Beer from Pathogenic Bacteria and General Microbial Spoilage
Audrey Carpenter, Chinova Bioworks
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Posters
P-007 The Effect of Tea and Sugar Composition on the Fermentation of Kombucha
Drew Budner, Ph.D., Department of Chemistry, Coastal Carolina University
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P-001 Enhancement of Dry-hopped Cider Aroma Through Selection of Apple Cultivar, Hop Variety and Yeast Strain
Natalia Svedlund, Technische Universität Berlin, Institute of Food Technology and Food Chemistry
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P-022 A New Method for Measurement of ABV, Density, and Caloric Content of Beverages
Nathan Anderson, ABV Technology, Inc., St. Paul, Minnesota
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P-019 Improving Data Collection in Cider Production: Evaluation of Winemaking Assays for Phenolics and Tannin in Unfermented Apple Juice
Sam Clayton, University of Minnesota
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P-017Quantitative Benchtop NMR as a Viable Method for Measuring %ABV in Non-alcoholic Beer and Kombucha
Neil Fitzgerald, Department of Chemistry, Biochemistry, & Physics, Marist College
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P-050 Monitoring Cooker Operations Using Raman Spectroscopy
Abby Long, Heaven Hill, Inc
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P-013 Analysis of Aroma and Metabolite Components using GC-MS and LC-MS, and a Case Study of Craft Beer Development from Wild Yeast Based on the Analytical Results
Yusuke Takemori, Shimadzu Corporation
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P-090 Kirin's Environmental Initiatives: GHG Reduction and Workplace Improvement by Heat Pump
Shohei Iwasaki, Kirin Brewery Co., Ltd.
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P-027 The Future of Fire - Powering Breweries with Practical High Tempature Heat Pumps
David Kyrejko, The Engine Room Brewing, Distilling
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P-036 Crafting Distinctive NAB: Worty Flavor Mitigation through Kettle Souring and Dry Hopping Techniques
Matthew J. Winans, Fermentis Research & Development
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P-037 Potential Control of the Effect of Sustainable Raw Material Selection on the Brewing Process
Akane Yamamoto, Asahi Breweries, Ltd.
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P-085 Development of prediction model for evaluating the influence of the brewing process on beer flavor by machine learning
Kana Yamamoto, Institute for Future Beverages, Kirin Holding Co., Ltd.
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P-062 The Chemical, Physical, and Sensory Evaluation of Greenhouse-Cultivated Florida Hops
Santiago Cardenas Pinto, Food Science and Human Nutrition Department, University of Florida
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P-044 Hop Product α-acid Utilization in Brewing Whirlpool Additions
John Hogsett, Yakima Chief Hops
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P-089 Triticale Malt Quality: Better (Or Worse) Than Wheat and Rye?
Jacob Humphries, School of Life and Environmental Sciences, The University of Sydney
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P-072 Understanding Thiol Release in Beer Brewing - A Deep Dive into Hop Varieties and Yeast Interactions
Julia Jennings, John I. Haas, Inc.
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P-066 Adding Water-boiled Hops (WBH) During Fermentation Process to Improve Bitterness Yield
Ikumi Katsumata, Product & Technology Innovation Department, SAPPORO BREWERIES LTD.
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P-061 Influence of Dark Rye Malt on the Aroma of Beer
Ytaro Minobe, Asahi Breweries, Ltd.
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P-057 Determination of Variety Dependent Thiol Impact Based on LC-MS-MS Analysis of Different Hop Samples Collected Worldwide
Chirstina Schmidt, Hopsteiner - HHV GmbH
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P-048 Characterization of recombinant barley D-enzyme and its ability to influence wort sugar profiles
Marcus A. Vinje, USDA-ARS Cereal Crops Research Unit
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P-095 Biotransformation of hop compounds in beer brewing case study
Jinjing Wang, Jiangang University
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P-010 Application of Evaporative Extraction™ to Create Novel Brewing Ingredients
Dr. Ian L. Ward, Aroma Sciences LLC
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P-080 Results of an ASBC Community Anonymous Survey on Industry Experiences and Issues with Cans and Can Liners
Kevin M. McCabe, Ph.D., Double Strand Consulting
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P-0015 Initial Investigation of the Aroma and Flavor Profile of Buckwheat Beer
Drew Budner, Ph.D., Department of Chemistry, Coastal Carolina University
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P-081 New Approach in Linking Human and Instruments Sensory in Beer Production
Dr. Borris Gadzov, FlavorActiV
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P-067 Examining the Impact of Different Cultivar Impacts Flavor
Bernardo Guimarães, Department of Food Science, University of Arkansas
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P-087 Aroma Analysis with Electronic Nose Technology and PCA for Comparative Analysis of New Products Against Existing Marketplace
Dr. Katia Jorge, FlavorActiV
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P-059 An Evaluation of Humulinone Bitterness in Beer Brewed with a Standardized Extract
Daniel King, Kalsec Inc.
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P-086 Allulose in Craft Beer - Brewing Differentiated Taste Experiences with Innovation and Accessibility
Margaux Mora, Ingredion Incorporated Bridgewater
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P-058 Use of Hop Extracts & Advanced Hop Products For Improved Sustainability
Jacob Kirkendall, Kalsec Inc.
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P-042 Energy and Water Reduction in the Mashing Process to Improve Sustainability in Breweries
Armindo Ribeiro Gaspar, Novonesis
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P-030 The Energy Puzzle - How GEAs New Wort Boiling System Can Support Brewers On Reaching Their Susstainability Targets
Dr. Mark Schneeberger, GEA Brewery Systems GMbH
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P-091 Enhancing Brewery Sustainability - Machine Learning-Optimized Cleaning Program for Beer Membrance Filtration
Rik Schuurman, Pentair
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P-003 - Valorisation of Spent Gin Botanicals (SGB) as a Sustainable Bioresource Material
Ekene Umego, Technological University Dublin
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P-097 - Bioprospecting of a North Carolina Wild Strain of Torulaspora delbrueckii
Raymond S. Baek, College of Agriculture and Life Science, North Carolina State University
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P-102 Sour Beer Production with GY7B: A unique L. thermotolerans strain
Matthew Farberm, PhD, Rowan University
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P-103 When Did You Last Clean the Cold Liquor Tank?
Matthew Farberm, PhD, Rowan University
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P-109 Killer Yeast Sensitivity in Beer Fermentations
Morris Hatice, Molson Coors
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P-070 Addition of spirulina (Arthrospira platensis) on a controlled fermentation system, effect on the fermentation rate, color, volitle compounds, and yeast behavior
Andrew J. MacIntosh, University of Florida
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P-008 Brewing with Wild Appalachian Yeast Species for Low-and No-alcohol Beer Production
Stephen Moxley, Appalachian State University
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P-099 survival of Pathogens in Non-Alcoholic Beers
Grzegorz Rachon, Campden BRI
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P-028 An accurate model for the pasteurization of beer with yeast acsospores
Christopher Raleigh, International Centre for Brewing Science, University of Nottingham
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P-108 Beer Spoiling Yeasts - Stress Response and Implications for Beer Flavour
Giulia E. Roselli, School of Biosciences, University of Nottingham
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Evidence in Lager Yeasts of a β-lyase Activity More Efficient to Break Down y-GluCys-than Cys-S-Conjugates into Odorant Polyfunctional Thiols
Margaux Simon, Université catholique de Louvain
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P-009 Creating a Process for Challenge Testing Non-alcoholic Beer
Benjamin Stanwood, Rahr Technical Center
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