Analytical
“Just shoot”—Quick and easy determination of hop iso-alpha-acids in beer - Poster
Michael Heidorn, Thermo Fisher Scientific, Dornierstr. 4, 82110 Germering, Germany
Co-author(s): Markus Martin and Frank Steiner, Thermo Fisher Scientific, Germering, Germany; Rainer Bauder, Thermo Fisher Scientific, Chelmsford, MA, USA
VIEW ABSTRACT 100 - VIEW PRESENTATION 100
A glimpse of craft beer over the past 6 years through large scale analytical testing - Poster
Kara M Taylor, White Labs
VIEW ABSTRACT 79 - VIEW PRESENTATION 79
A new and improved method for monitoring beer vicinal diketones as maturation markers - Poster
Greg Rahn, Hamilton College
Co-author(s): Tim Elgren, Hamilton College, USA; Mike Adler, The Matt Brewing Company, USA
VIEW ABSTRACT 80 - VIEW PRESENTATION 80
A novel gas chromatographic system to characterize hop aroma - Poster
Andrew Tipler, PerkinElmer, Shelton, CT, USA
Co-author(s): Lee Marotta and Tom Kwoka, PerkinElmer, Shelton, CT, USA
VIEW ABSTRACT 81 - No Presentation available.
Analysis of volatile thiols in beer with on-fiber derivatization and GC/MS determination - Poster
Minoru Kobayashi, Research & Development Laboratories for Brewing, Asahi Breweries, LTD. 1-21, Midori 1-Chome, Moriya-Shi, Ibaraki 302-0106
Co-author(s): Nana Yako, Susumu Masuda, and Masayuki Aizawa, R&D Laboratories for Brewing, Asahi Breweries, Ltd., Moriya-Shi, Japan
VIEW ABSTRACT 82 - VIEW PRESENTATION 82
Assessment of instruments for use in breweries - Poster
Catharine L O'Shaughnessy, Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, UK
Co-author(s): Karin Pawlowsky and Gordon Jackson, Campden BRI, Nutfield, UK
VIEW ABSTRACT 83 - VIEW PRESENTATION 83
Beverage antioxidative index (BAX)—An advantageous tool for the evaluation of beer flavor stability - Poster
Frank-Jürgen Methner, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
Co-author(s): Thomas Kunz and Christian Müller, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
VIEW ABSTRACT 84 - VIEW PRESENTATION 84
Carbohydrate analysis using HPLC with PAD, FLD, CAD, and MS detectors - Poster
David H Thomas, Thermo Fisher Scientific, Chelmsford, MA, USA
Co-author(s): Paul Ullucci and Ian Acworth, Thermo Fisher Scientific, Chelmsford, MA, USA
VIEW ABSTRACT 85 - No Presentation available.
Comparing optical versus traditional measurement technology in the brewery - Poster
Daniel L Gore, Anton Paar, Graz, Austria
Co-author(s): Keyvan Ghanaviztchi, Anton Paar, Graz, Austria
VIEW ABSTRACT 86 - VIEW PRESENTATION 86
Complex evaluation of technological changes—Impact on foam - Poster
Adam Broz, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
Co-author(s): Petr Kosin and Jan Savel, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
VIEW ABSTRACT 87 - VIEW PRESENTATION 87
Determination of isoxanthohumol, xanthohumol, alpha and beta bitter acids, and trans- and cis-iso-alpha-acids in beer using HPLC with UV and electrochemical detection - Poster
David H Thomas, Thermo Fisher Scientific, Chelmsford, MA, USA
Co-author(s): Paul Ullucci and Ian Acworth, Thermo Fisher Scientific, Chelmsford, MA, USA
VIEW ABSTRACT 88 - VIEW PRESENTATION 88
Determining flavors and “defects” in beer by headspace trap/gas chromatography/mass spectrometry (HStrap/GC/MS) - Poster
Lee D Marotta, PerkinElmer
Co-author(s): Andrew Tipler and Tom Kwoka, PerkinElmer, USA
VIEW ABSTRACT 89 - No Presentation available.
Development and validation of an assay method for phenolic flavor compounds in beer flavor standards - Poster
Boris Gadzov, FlavorActiV Limited, Sanderum House, Oakley Road, Chinnor, Oxfordshire, OX39 4TW, United Kingdom
Co-author(s): Mark Powell, Quay Pharmaceuticals Limited, Deeside, UK; Dale Smith, FlavorActiV Limited, Chinnor, UK
VIEW ABSTRACT 90 - VIEW PRESENTATION 90
Development of a fast and reliable microwave-based assay for measurement of malt color - Poster
Yin Li, Malteurop North America Inc, Milwaukee, Wisconsin, 53215
Co-author(s): Mary-Jane Maurice, Malteurop North America Inc., Milwaukee, WI, USA
VIEW ABSTRACT 91 - VIEW PRESENTATION 91
Development of a microplate FAN method—Not always as straightforward as expected - Poster
Mark R Schmitt, USDA Agricultural Research Service, Madison WI USA
Co-author(s): Allen Budde, USDA Agricultural Research Service (retired), USA
VIEW ABSTRACT 92 - VIEW PRESENTATION 92
Ensuring product quality, efficiency, consistency, and safety through advanced process analytics - Poster
John C Morgan, Mettler Toledo, Bedford, MA USA
Co-author(s): Brian Vaillancourt, Mettler Toledo, Bedford, MA, USA; Stefan Bardeck, Mettler Toledo, Urdorf, Switzerland
VIEW ABSTRACT 93 - VIEW PRESENTATION 93
Fast GC-FID method for the analysis of primary hop essential oils - Poster
Cheryl G Ermey, John I. Haas, Inc., Yakima, WA USA
Co-author(s): Joyce Carr, John I. Haas, Inc., Yakima, WA, USA
VIEW ABSTRACT 94 - VIEW PRESENTATION 94
Fate of mycotoxins during beer brewing - Poster
YASUSHI NAGATOMI, Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
Co-author(s): Tomonori Inoue, Atsuo Uyama, and Naoki Mochizuki, Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd., Moriya, Japan
VIEW ABSTRACT 95 - VIEW PRESENTATION 95
Free and oxidized fatty acids: Comprehensive strategies for separation and quantification from hops, malt, wort, and beer - Poster
Nils W Rettberg, TU Berlin / VLB Berlin
Co-author(s): Leif Garbe, TU Berlin/VLB Berlin, Germany
VIEW ABSTRACT 96 - VIEW PRESENTATION 96
Hop Aroma analysis in beer using PDMS-stir bar sorptive extraction-GC-MS - Poster
Yanping L Qian, Oregon State University, Corvallis, OR 97331, USA
Co-author(s): Tom Shellhammer and Michael Qian, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 97 - VIEW PRESENTATION 97
Identification of yeast by MALDI–TOF MS - Poster
Jana H Gierds, Research and Teaching Institute for Brewing, Berlin, Germany
Co-author(s): Isil Baki, Research and Teaching Institute for Brewing, Berlin, Germany; Christina Quandt, NovaBiotec Dr. Fechter GmbH, Berlin, Germany; Erik Pollmann, Johannes Bader, Roland Folz, and Diedrich Harms, Research and Teaching Institute for Brew
VIEW ABSTRACT 258 - VIEW PRESENTATION 258
Indirect detection of microbial contamination in beer by chemical fingerprints - Poster
Jennifer Koob, Research Center Weihenstephan for Brewing- and Food-Quality, TU Muenchen, Freising, Germany
Co-author(s): Robert Riedl, Mathias Hutzler, Mehmet Coelhan, and Fritz Jacob, Research Center Weihenstephan for Brewing- and Food-Quality, TU Muenchen, Freising, Germany
VIEW ABSTRACT 98 - VIEW PRESENTATION 98
Matrix effect and practical considerations for accurate quantification of acetaldehyde and higher alcohols in beer using headspace GC-FID - Poster
Qin Zhou, Oregon State University, Corvallis, OR 97331
Co-author(s): Yanping Qian and Michael Qian, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 99 - VIEW PRESENTATION 99
Near real-time monitoring of carbohydrates during beer processing by a microchip capillary electrophoresis technology - Poster
Dale M Willard, Carbo Analytics, LLC, Fort Collins, CO, USA
VIEW ABSTRACT 102 - VIEW PRESENTATION 102
New insights on preservation of beer with a high oxygen reduction potential - Poster
Frank Verkoelen, Pentair Haffmans, Venlo, the Netherlands
VIEW ABSTRACT 103 - VIEW PRESENTATION 103
Owlstone’s FAIMS-based (“field asymmetric ion mobility spectrometry”) chemical analyzer quantifies diacetyl, contaminants, VOCs, and much more in real-time right at the point of need - Poster
Steven Freshman, Owlstone Inc.
VIEW ABSTRACT 104 - VIEW PRESENTATION 104
Rapid determination of high molecular weight 1,3/1,4-beta-D-glucan by a novel photometric method - Poster
Liisa P Otama, Thermo Fisher Scientific, Vantaa, Finland
Co-author(s): Liisa Otama, Sari Hartikainen, and Annu Suoniemi-Kahara, Thermo Fisher Scientific, Vantaa, Finland
VIEW ABSTRACT 105 - VIEW PRESENTATION 105
Resonance light scattering technique for the determination of proteinase A activity - Poster
Qun Song, Jiangnan University,Wuxi,Jiangsu,China
Co-author(s): Jinjing Wang and Qi Li, Jiangnan University, Wuxi, China
VIEW ABSTRACT 106 - VIEW PRESENTATION 106
SBU—A new and rapid method for determining bitterness in beer - Poster
Philip C Wietstock, Technische Universität Berlin, Fachgebiet Brauwesen, Berlin, Berlin, Germany
Co-author(s): Thomas Shellhammer, Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 107 - VIEW PRESENTATION 107
Stale aldehyde analysis by in-solution PFBHA derivatization and SPME-GC-ECD - Poster
Qin Zhou, Oregon State University, Corvallis, OR 97331, USA
Co-author(s): Michael Qian, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 108 - VIEW PRESENTATION 108
The effect of hop processing and exposure time on dry hop aroma extraction - Poster
Peter H Wolfe, Oregon State University
Co-author(s): Thomas Shellhammer and Michael Qian, Oregon State University, OR, USA
VIEW ABSTRACT 109 - No Presentation available.
Thermodynamic properties of primary gushing of beer - Poster
Guy S Derdelinckx, KU Leuven, Department of Microbial and Molecular Systems (M²S), Malt and Beer Sciences (MBS) and Leuven Food Science and Nutr
Co-author(s): Mohammadreza Khalesi, Sylvie Deckers, and Kurt Gebruers, KU Leuven, Department of Microbial and Molecular Systems (M2S), Malt and Beer Sciences (MBS), and Leuven Food Science and Nutrition, Belgium; Vladimir Ilberg, Hochschule Wei
VIEW ABSTRACT 110 - No Presentation available.
Turbidity and haze identification in beer—An overview - Poster
Martina Gastl, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
Co-author(s): Elisabeth Wiesen, Barth Innovations, Nürnberg, Germany; Thomas Becker, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
VIEW ABSTRACT 111 - VIEW PRESENTATION 111
Brewhouse Operations
Compact brewhouse for up to ten brews/day and 250,000 hL/year - Poster
Fred M Scheer, KRONES Inc, Franklin, TN USA
VIEW ABSTRACT 112 - No Presentation available.
New results of procedural analysis methods for mash characterization - Poster
Johannes Tippmann, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, Freising, Bavaria, Germany
Co-author(s): Simon Henke, Jens Voigt, and Karl Sommer, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Verfahrenstechnik Disperser Systeme, Freising, Germany; Thomas Becker, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau
VIEW ABSTRACT 115 - VIEW PRESENTATION 115
The false bottom’s free passage area—Important feature or negligible? - Poster
Simon Henke, TU München - Chair of Process Engineering of disperse Systems, Weihenstephan
Co-author(s): Jens Voigt and Karl Sommer, TU München, Chair of Process Engineering of Disperse Systems, Weihenstephan, Germany
VIEW ABSTRACT 116 - VIEW PRESENTATION 116
The mechanical principles of the whirlpool - Poster
Udo Funk, GEA Brewery Systems
VIEW ABSTRACT 117 - VIEW PRESENTATION 117
Cleaning/Sanitation
Clean—What does it mean? CCP control with ultraviolet: Where, when, how? What are the controls and solutions gained? - Poster
Troy D Smith, Radiant Industrial Solutions, Houston, TX, USA
VIEW ABSTRACT 118 - No Presentation available.
Sanitation challenges for the growing brewery - Poster
Dirk Loeffler, Loeffler Chemical Corporation Atlanta, GA-USA
VIEW ABSTRACT 119 - VIEW PRESENTATION 119
The Food and Drug Act of 2010—What effects can we expect on the brewing industry? - Poster
DAVID J RADZANOWSKI, RADZAN ASSOCIATES, 2107 CARVER STREET, MADISON WI 53713-1115, USA
VIEW ABSTRACT 120 - VIEW PRESENTATION 120
Engineering
A guide to understanding the brewery flash pasteurization process, determining the most appropriate operational requirements, and selecting the equipment that best fits your brewery application - Poster
J. David Duff, FleetwoodGoldcoWyard
VIEW ABSTRACT 121 - No Presentation available.
A small brewing plant for product development whose initial cost could be reduced dramatically by using recycled equipment - Poster
Atsushi Suzuki, Orion Breweries, Ltd. 2-2-1 Agarie, Nago-city, Okinawa, Japan
VIEW ABSTRACT 122 - VIEW PRESENTATION 122
Beer clarification with modern centrifugal separators - Poster
Alexander Gertsman, Flottweg, Independence, KY, USA
VIEW ABSTRACT 123 - VIEW PRESENTATION 123
Removal of volatiles from beer by gas (N2) stripping coupled with high-vacuum - Poster
Luis F Castro, Washington State University
Co-author(s): Carolyn Ross, Washington State University, USA
VIEW ABSTRACT 125 - VIEW PRESENTATION 125
Wort stripping based on thermal desorption supports the classic boiling process with a more efficient evaporation and without using additional thermal energy - Poster
Roland Feilner, KRONES AG, Neutaubling - Germany
VIEW ABSTRACT 126 - VIEW PRESENTATION 126
Enzymes, Extracts, Other
Brewing with unmalted barley and Ondea Pro® enzyme technology: The science and the economic potential - Poster
Kevin S Redd, School of Plant Science, University of Tasmania, Private Bag 55, Hobart, TAS 7001, Australia
Co-author(s): Evan Evans and Anthony Koutoulis, School of Plant Science, University of Tasmania, Hobart, Australia; Gordon MacAulay, GrainGrowers Australia, North Ryde, Australia; Elvig Niels, Novozymes A/S, Bagsvaerd, Denmark
VIEW ABSTRACT 127 - No Presentation available.
Development of 100% wheat brewing by optimizing the selection of wheat raw materials and the enzyme composition - Poster
Katsuya Sasaki, Asahi Breweries, Ltd
Co-author(s): Nami Matsumura, Koichiro Takahashi, Kazuhiko Uemura, and Masayuki Aizawa, Asahi Breweries, Ltd., Japan
VIEW ABSTRACT 128 - VIEW PRESENTATION 128
Enzymatic production of gluten-free beers from conventional grains - Poster
Aaron Hanson, BunsenBrewers, Estacada, OR
VIEW ABSTRACT 129 - VIEW PRESENTATION 129
Optimization of the application of commercial enzymes in sorghum mashes - Poster
Birgit Schnitzenbaumer, School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
Co-author(s): Jean Titze and Elke Arendt, School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
VIEW ABSTRACT 130 - VIEW PRESENTATION 130
Pitfalls and gains from applying xylanases in brewing - Poster
Lars Boe Larsen, DuPont Nutrition and Health, Danisco A/S, Brabrand, DK-Denmark
Co-author(s): Jens Frisbak Sorensen, DuPont Industrial Biosciences, Danisco A/S, Brabrand, Denmark; Lone Broend Miller, DuPont Industrial Biosciences, Danisco A/S, Brabrand, Denmark
VIEW ABSTRACT 131 - VIEW PRESENTATION 131
Finishing and Stability
Impact of filtration and filter aids on the iron content and haze formation - Poster
Thomas Kunz, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
Co-author(s): Kristian Schubert, Jörg Kaspar, and Frank-Jürgen Methner, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
VIEW ABSTRACT 133 - No Presentation available.
Influencing factors of hydrogen bonding intensity in beer - Poster
Qi li, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University
Co-author(s): Chunfeng Liu, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, China; Jianjun Dong, R&D Center, Tsingtao Brewery Co. Ltd., Qingdao, China; Xiangsheng Yin, Cargill Malt, Wayzata, MN, USA
VIEW ABSTRACT 134 - No Presentation available.
Laboratory tests of beer aging under aerobic and anaerobic conditions - Poster
Petr Kosin, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
Co-author(s): Jan Savel and Adam Broz, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
VIEW ABSTRACT 135 - VIEW PRESENTATION 135
New approaches for kieselguhr-free filtration and characterization of filter aids - Poster
Alexander Scheidel, Technische Universität München Weihenstephan
Co-author(s): Jens Voigt, Technische Universität München Weihenstephan, Germany
VIEW ABSTRACT 136 - VIEW PRESENTATION 136
Recent findings on the mechanism of chill haze—A physico-chemical explanatory approach - Poster
Jean Titze, National University of Ireland, University College Cork, School of Food and Nutritional Science, Cork, Ireland
Co-author(s): Antonie Herrmann, Hochschule Weihenstephan-Triesdorf, Institut für Lebensmitteltechnologie, Freising, Germany; Vladimír Ilberg, Hochschule Weihenstephan-Triesdorf, Fakultät Gartenbau und Lebensmitteltechnologie, Freising, Germany
VIEW ABSTRACT 137 - VIEW PRESENTATION 137
Strategies for dealing with peroxides - Poster
Kirk T Smith, University of California, Davis, CA 95616, USA
Co-author(s): Charles Bamforth, University of California, Davis, CA, USA
VIEW ABSTRACT 138 - No Presentation available.
The effectiveness of pre-combined colloidal stabilizers - Poster
Kenneth A Berg, PQ Corporation
VIEW ABSTRACT 139 - VIEW PRESENTATION 139
The role of reference standards in modern brewing chemistry - Poster
John Laferty, ERC A Waters Co, Golden, CO, USA
VIEW ABSTRACT 140 - VIEW PRESENTATION 140
Use of tannins for beer stabilization during end-filtration - Poster
Stefan Hanke, Bitburger Braugruppe GmbH, 54634 Bitburg Germany
Co-author(s): Georg Stettner, Bitburger Braugruppe GmbH, Bitburg, Germany
VIEW ABSTRACT 141 - VIEW PRESENTATION 141
Hops
A natural foam enhancer from hops - Poster
John Paul Maye, S.S. Steiner, Inc., New York, NY, USA
Co-author(s): Robert Smith, S.S. Steiner, Inc., Yakima, WA, USA; Richard Wilson (deceased); Harald Schwarz, S.S. Steiner, Inc., New York, NY, USA
VIEW ABSTRACT 142 - VIEW PRESENTATION 142
Analysis of hop-derived flavor compounds in U.S. hops - Poster
Kiyoshi Takoi, SAPPORO BREWERIES LTD, 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
Co-author(s): Yutaka Itoga, Sapporo Breweries Ltd., Sorachi-Gun, Japan; Junji Takayanagi, Takayuki Kosugi, Toru Shioi, and Junji Watari, Sapporo Breweries Ltd., Yaizu, Japan
VIEW ABSTRACT 143 - VIEW PRESENTATION 143
Comparative analysis of North Carolina and Pacific Northwest grown hops by brewing science students at Appalachian State - Poster
Brett F Taubman, Appalachian State University, Boone, NC, USA
Co-author(s): Eric Allain, Seth Cohen, and Shea Tuberty, Appalachian State University, Boone, NC, USA
VIEW ABSTRACT 144 - No Presentation available.
Degradation kinetics of iso-alpha-acids - Poster
Mekonnen Gebremariam, Technical University Munich, chair of Brewing and Beverage Technology, Freising-Weihenstephan
Co-Author(s): Yarong Huang, Martin Krottenthaler, and Thomas Becker, Technical University Munich, Chair of Brewing and Beverage Technology, Freising-Weihenstephan, Germany
VIEW ABSTRACT 145 - VIEW PRESENTATION 145
Dry hopping—The history and its current importance - Poster
Christina Schönberger, Barth Innovations Nuremberg, Germany
Co-author(s): Andreas Gahr, Hopfenveredlung, St. Johann, Germany
VIEW ABSTRACT 146 - VIEW PRESENTATION 146
HBC 369—A new flavor hop variety - Poster
Gene Probasco, John I. Haas, Inc., Yakima, WA USA
Co-author(s): Jason Perrault, Select Botanicals Group, Toppenish, WA, USA; Scott Varnum, John I. Haas Inc., Yakima, WA, USA
VIEW ABSTRACT 147 - VIEW PRESENTATION 147
Hop and hop substances—Induction, reduction, or suppression of gushing? - Poster
Antonie Herrmann, Hochschule Weihenstephan-Triesdorf, Institut für Lebensmitteltechnologie, Freising, Germany
Co-author(s): Jean Titze, National University of Ireland, University College Cork, School of Food and Nutritional Science, Cork, Ireland; Christina Schönberger, Barth-Haas Group, Barth Innovations, Joh. Barth und Sohn, Nuremberg, Germany; Sylvie M. Decker
VIEW ABSTRACT 148 - VIEW PRESENTATION 148
Identification of hop cultivars using high resolution melt curve analysis - Poster
William A Deutschman, Westminster College, Salt Lake City, UT, USA
Co-author(s): Julie Kilpatrick and Brian Avery, Westminster College, Salt Lake City, UT, USA
VIEW ABSTRACT 149 - VIEW PRESENTATION 149
Malt and Grains
5% > extract and more $ for brewers—Hulless barley malt a dramatic difference - Poster
Brian G Rossnagel, University of Saskatchewan
Co-author(s): William Legge, Agriculture & Agri-Food Canada, Canada; Michael Edney, Canadian Grain Commission, Canada; Aaron Beattie and Graham Scoles, University of Saskatchewan, Canada
VIEW ABSTRACT 151 - VIEW PRESENTATION 151
Characteristics of ascorbate peroxidase in malt - Poster
Makoto Kanauchi, Miyagi University Taihaku-ku, Sendai-city, Miyagi, Japan
Co-author(s): Charles Bamforth, University of California, Davis, CA, USA
VIEW ABSTRACT 152 - VIEW PRESENTATION 152
Developing an NIRS method for assessing black point in single kernels of malting barley - Poster
Glen Fox, The University of Queensland, Toowoomba, Queensland, Australia
Co-author(s): Loraine Watson, University of Queensland, Toowoomba, Australia; Alison Kelly, DEEDI, Toowoomba, Australia; Cheng Dao Li, DAFWA, Perth, Australia; Wendy Lawson, DEEDI, Warwick, Australia
VIEW ABSTRACT 153 - VIEW PRESENTATION 153
Fermentability of Canadian two row malting barley varieties: Wort turbidity, density, and sugar content as measures of fermentation potential - Poster
Chris J Bourque, Dalhousie University, Halifax, Nova Scotia, Canada
Co-author(s): Alex Speers Dalhousie University, Halifax, NS, Canada
VIEW ABSTRACT 154 - VIEW PRESENTATION 154
Gamma-Aminobutyric acid (GABA)—A practical indicator for the detection of heterogeneities during malting? - Poster
Philip Wietstock, Technische Universität Berlin, Germany
Co-author(s): Christian Mueller, Technical University, Berlin, Germany; Maik Kleinwaechter and Dirk Selmar, Technical University, Braunschweig, Germany; Frank-Jürgen Methner, Technical University, Berlin, Germany
VIEW ABSTRACT 150 - VIEW PRESENTATION 150
Improvement of beer flavor stability through the LOX-less barley approach - Poster
Junhong YU, Tsingtao Brewery Co., Ltd, Qingdao, China
Co-author(s): Jianjun Dong, Shuxia Huang, Shuli Huang, Jia Liu, Zongming Chang, Yuhong Tian, and Junhuang Hao, Tsingtao Brewery Co., Ltd., Qingdao, China
VIEW ABSTRACT 155 - VIEW PRESENTATION 155
Limitations to predicting malt quality by using malt friability analysis during breeding of malting barley - Poster
Ramón Huerta Sr., Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Texcoco, Estado de México, México.
Co-author(s): Mauro Zamora, Salomón Solano, and Martha López, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Texcoco, México
VIEW ABSTRACT 156 - VIEW PRESENTATION 156
Research on malting technology of hulless barley used for brewing hulless barley beer - Poster
Guangtian Zhou, School of Food and Bio-engineering, Shandong Institute of Light Industry, 250353, Jinan, Shandong, China
Co-author(s): Song Wang, and Naibin Zhang, School of Food and Bio-engineering, Shandong Institute of Light Industry, Jinan, China; Zhihong Xu, Process and Equipment Engineering, Pöyry Shandong Engineering Consulting Co., Ltd. Jinan, China
VIEW ABSTRACT 157 - VIEW PRESENTATION 157
The relationship between barley starch structure and the sugar profile of wort - Poster
Shang Chu, The University of Queensland, Brisbane, Queensland, Australia
Co-author(s): Jovin Hasjim, University of Queensland, Brisbane, Australia; Kevin Redd and Evan Evans, University of Tasmania, Hobart, Australia; Glen Fox, University of Queensland, Brisbane, Australia; Robert Gilbert, University of Queensland, Brisbane, A
VIEW ABSTRACT 158 - No Presentation available.
Varietal effect of teff (Eragrostis tef) on the dimethyl sulfide (DMS) content and enzyme activities of teff malt - Poster
Mekonnen M Gebremariam, Institute of Brewing and Beverage Technology, Center of life and Food Sciences, TUM, Weihenstephan-Freising, Germany
Co-author(s): Martin Zarnkow and Thomas Becker, Institute of Brewing and Beverage Technology, Center of Life and Food Sciences, TUM, Weihenstephan-Freising, Germany
VIEW ABSTRACT 159 - VIEW PRESENTATION 159
Wort amino acid composition of new Canadian malt barley varieties and their relationship with grain protein - Poster
Aaron Macleod, Canadian Grain Commission, Winnipeg, Manitoba, Canada
Co-author(s): John O’Donovan and Kelly Turkington, Agriculture and Agri-Food Canada, Lacombe, AB, Canada; Michael Edney, Canadian Grain Commission, Winnipeg, MB, Canada
VIEW ABSTRACT 160 - VIEW PRESENTATION 160
Microbiology
Adaptation of Lactobacillus brevis to beer—Role of metal trace elements and membrane lipids - Poster
Patrick Preissler, Technische Universität München, Freising, Germany
Co-author(s): Jürgen Behr and Rudi Vogel, Technische Universität München, Freising, Germany
VIEW ABSTRACT 161 - No Presentation available.
Assessment of airborne microorganisms in a craft brewery - Poster
Amanda (Mandy) L Miller, Colorado State University, Fort Collins, CO USA
Co-author(s): Marisa Bunning, Martha Stone, Doreene Hyatt, and James ZumBrunnen, Colorado State University, Fort Collins, CO, USA
VIEW ABSTRACT 162 - VIEW PRESENTATION 162
Classification, identification, and detection of beer spoiling microorganisms—A review - Poster
Mathias Hutzler, Forschungszentrum Weihenstephan - TU Muenchen, Freising, Germany
Co-author(s): Robert Riedl, Jennifer Koob, and Fritz Jacob, Forschungszentrum Weihenstephan, TU Muenchen, Freising, Germany
VIEW ABSTRACT 164 - VIEW PRESENTATION 164
Differentiation of Lactobacillus brevis strains along their beer-spoiling potential using MALDI-TOF MS - Poster
Carola C Kern, Technische Universität München, Freising, Germany
Co-author(s): Patrick Preissler, Rudi Vogel, and Jürgen Behr, Technische Universität München, Freising, Germany
VIEW ABSTRACT 165 - No Presentation available.
Effect of plasmid loss on the beer-spoiling phenotype of Pediococcus claussenii ATCC BAA-344T - Poster
Barry Ziola, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Co-author(s): Emily Ewen and Vanessa Pittet, University of Saskatchewan, Saskatoon, SK, Canada
VIEW ABSTRACT 166 - VIEW PRESENTATION 166
Effectiveness of a new automatic cell viability counter in comparison to established methods - Poster
Thomas Kunz, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
Co-author(s): Cecilia Cruz Palma and Frank-Jürgen Methner, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
VIEW ABSTRACT 167 - VIEW PRESENTATION 167
Exploration of matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS) as a fast identification tool for beer spoilage bacteria - Poster
Anneleen Wieme, University College Ghent, Faculty Applied Bioscience Engineering, Laboratory of Brewing and Biochemistry, Ghent, Belgium
Co-author(s): Anita Van Landschoot, University College Ghent, Faculty of Applied Bioscience Engineering, Laboratory of Brewing and Biochemistry, Ghent, Belgium; Peter Vandamme, Ghent University, Faculty of Science, Laboratory of Microbiology, Ghent, Belgi
VIEW ABSTRACT 168 - VIEW PRESENTATION 168
Fast and reliable identification and differentiation of beverage spoiling yeasts by MALDI-TOF MS - Poster
Julia C Usbeck, Technische Universität München, Freising, Germany
Co-author(s): Carola Kern, Rudi Vogel, and Jürgen Behr, Technische Universität München, Freising, Germany
VIEW ABSTRACT 169 - No Presentation available.
Gene expression measurement by real time PCR, relevant for the synthesis and the degradation of acetate esters and 4-vinylguaiacol, in top fermenting yeast - Poster
Hubertus Schneiderbanger, Research Center Weihenstphan for Brewing and Food Quality, Freising, Germany
Co-author(s): Mathias Hutzler and Fritz Jacob, Research Center Weihenstephan for Brewing and Food Quality, Freising, Germany
VIEW ABSTRACT 170 - VIEW PRESENTATION 170
Identification of bacterial contaminants in beverages by MALDI-TOF MS - Poster
Carola C Kern, Technische Universität München, Freising, Germany
Co-author(s): Julia Usbeck, Rudi Vogel, and Jürgen Behr Technische Universität München, Freising, Germany
VIEW ABSTRACT 171 - No Presentation available.
Investigation of beer-spoilage ability of Dekkera/Brettanomyces yeasts and development of multiplex PCR method for beer-spoilage yeasts - Poster
Satoshi Shimotsu, Asahi Breweries, Ltd., Research & Development Laboratories for Brewing, Ibaraki, Japan
Co-author(s): Shizuka Asano, Kazumaru Iijima, Koji Suzuki, Hiromi Yamagishi, and Masayuki Aizawa, Asahi Breweries, Ltd., Research & Development Laboratories for Brewing, Ibaraki, Japan
VIEW ABSTRACT 172 - VIEW PRESENTATION 172
Methods for induction, separation, and identification of haploid strains of industrial brewer’s yeast - Poster
Weina Xu, Jiangnan University, Wuxi, Jiangsu Province, China
VIEW ABSTRACT 173 - VIEW PRESENTATION 173
Optimizing hops gradient plates for assessing bacterial beer-spoilage potential - Poster
Barry Ziola, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Co-author(s): Barry Bushell and Vanessa Pittet, University of Saskatchewan, Saskatoon, SK, Canada
VIEW ABSTRACT 174 - VIEW PRESENTATION 174
Quantitative real-time PCR analysis of putative beer-spoilage associated genes in Pediococcus claussenii and Lactobacillus brevis - Poster
Jordyn Bergsveinson, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Co-author(s): Vanessa Pittet and Barry Ziola, University of Saskatchewan, Saskatoon, SK, Canada
VIEW ABSTRACT 176 - VIEW PRESENTATION 176
The application of antifungal protein (AFP) from Aspergillus giganteus to the malting process and its effect on malt and corresponding beer - Poster
Deliang Wang, China National Institute of Food and Fermentation Industries
Co-author(s): Yue Yuan, Division of Food Sciences, Xinjiang Agricultural University, China; Zhiping Lin and Jiafeng Chao, Technical Research Center of Beijing Yanjing Brewery Group Co. Ltd., China
VIEW ABSTRACT 177 - VIEW PRESENTATION 177
The spoilage of microbrewery beer from Bacillus species isolated from pelletized hops - Poster
Nathan T Traw, Mother's Brewing Company, Springfield, MO, USA
VIEW ABSTRACT 178 - No Presentation available.
Using PCR in the brewery routine makes you see microbiology from a new angle - Poster
Gudrun J Vogeser, PIKA Weihenstephan GmbH, Bavaria, Germany
VIEW ABSTRACT 179 - VIEW PRESENTATION 179
Nutrition/Health
Arabinoxylans and fructans in the malting and brewing process - Poster
Moritz Krahl, Radeberger Gruppe, Frankfurt am Main, Germany
Co-author(s): Werner Back, TU München, Freising, Germany
VIEW ABSTRACT 180 - VIEW PRESENTATION 180
Development of 0.00% alcohol beer, focusing on the characteristic bitterness and body of regular beer - Poster
Takayuki Kosugi, Value Creation Department, SAPPORO BREWERIES LTD, 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
Co-author(s): Tsutomu Yamaki, Yoichi Kozaki, Kiyoshi Takoi, Toru Shioi, and Junji Watari, Value Creation Department, Sapporo Breweries Ltd., Yaizu, Japan
VIEW ABSTRACT 181 - VIEW PRESENTATION 181
OSHA and proposed diacetyl limits in the workplace—What effects can we expect on the brewing industry? - Poster
DAVID J RADZANOWSKI, RADZAN ASSOCIATES, 2107 CARVER STREET, MADISON WI 53713-1115, USA
VIEW ABSTRACT 184 - VIEW PRESENTATION 184
Silicon in lager beers and its balance during the brewing process - Poster
Pavel Dostalek, Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Prague, Prague 6, Czech Republic
Co-author(s): Rudolf Cejnar, Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic; Oto Mestek, Department of Analytical Chemistry, Institute of Chemical Technology, Prague, Czech Republic
VIEW ABSTRACT 185 - VIEW PRESENTATION 185
The glycemic index—Chance or threat for the beverage industry? - Poster
Moritz Krahl, Radeberger Gruppe, Frankfurt am Main, Germany
VIEW ABSTRACT 186 - VIEW PRESENTATION 186
Packaging (Bottles, Draft, Cans)
Development of barrier materials for bio-based beverage packages - Poster
Ali J Harlin, VTT Technical Research Centre of Finland
Co-author(s): Thomas Gädda, Mika Vähä-Nissi, and Annika Wilhelmson, VTT Technical Research Centre of Finland, Finland
VIEW ABSTRACT 187 - No Presentation available.
Draught beer equipment and microbiology—Investigations to avoid microbiological contamination - Poster
Johannes Tippmann, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, Freising, Bavaria, Germany
Co-author(s): Simon Henke, Jens Voigt, and Karl Sommer, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Verfahrenstechnik Disperser Systeme, Freising, Germany; Thomas Becker, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau
VIEW ABSTRACT 188 - VIEW PRESENTATION 188
IBD Master Brewer Module 5 project: The construction and implementation of a packaging quality laboratory for a large craft - Poster
Gregory S Deuhs, Craft Brewers Alliance
VIEW ABSTRACT 190 - VIEW PRESENTATION 190
Improvement on the oxidative beer flavor stability using active packaging material—Advantages or disadvantages in comparison to SO2-addition - Poster
Victoria Schiwek, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
Co-author(s): Thomas Kunz, Constanze Ruff, and Frank-Jürgen Methner, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
VIEW ABSTRACT 191 - No Presentation available.
LineMET—Efficiency analysis tool in bottling plants - Poster
Stefan Flad, Chair of Food packaging technologie - TUM, Freising, Germany
Co-author(s): Tobias Voigt, Chair of Food Packaging Technologie, TUM, Freising, Germany
VIEW ABSTRACT 192 - VIEW PRESENTATION 192
New data on bisphenol A (BPA) concentrations in canned beers - Poster
Leif A Garbe, TU Berlin / VLB Berlin, Germany
Co-author(s): Xu-Liang Cao, Bureau of Chemical Safety – Health Canada, Ottawa, ON, Canada; Julie Zech, VLB Berlin/TU Berlin, Germany
VIEW ABSTRACT 193 - VIEW PRESENTATION 193
Sensory
A university course on fermentation science in a global society with a study abroad flavor - Poster
Casey C Raymond, Department of Chemistry, SUNY Oswego, Oswego, NY, USA
Co-author(s): Jeffery Schneider, Department of Chemistry, SUNY Oswego, Oswego, NY, USA
VIEW ABSTRACT 196 - VIEW PRESENTATION 196
Acceptance of off-flavors in beer by common consumers - Poster
Moritz Krahl, Radeberger Gruppe, Frankfurt, Germany
Co-author(s): Stefan Hanke, Bitburger Braugruppe, Bitburg, Germany
VIEW ABSTRACT 197 - VIEW PRESENTATION 197
Good sensory techniques for training a beer panel - Poster
Mona B Wolf , The Wolf Group, Cincinnati, OH, USA
Co-author(s): Jill Rolfes, The Wolf Group, Cincinnati, OH, USA
VIEW ABSTRACT 200 - VIEW PRESENTATION 200
How accelerated aging can help to assess the physiological state of yeast in bottle-refermentation beers - Poster
Caroline Scholtes, Université catholique de Louvain, Earth and Life Institute (ELIM), Louvain-la-Neuve,Belgium
Co-author(s): Etienne Bodart, Florence Peeters, Laurent Melotte, and Sonia Collin, Université Catholique de Louvain, Earth and Life Institute (ELIM), Louvain-la-Neuve, Belgium
VIEW ABSTRACT 201 - VIEW PRESENTATION 201
Improving and controlling hop flavor in dry hopped bottom fermented beers by the use of activated carbon - Poster
Andreas Brandl, Doemens Academy GmbH, Stefanusstr. 8, 82166 Gräfelfing, Germany
Co-author(s): Christina Schönberger, Joh. Barth und Sohn, Nürnberg, Germany; Urs Wellhoener, Boston Beer Company, Breinigsville, PA, USA
VIEW ABSTRACT 202 - VIEW PRESENTATION 202
Influence of beer CO2 content on its drinkability - Poster
Petr Kosin, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
Co-author(s): Jan Savel and Adam Broz, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
VIEW ABSTRACT 203 - VIEW PRESENTATION 203
Kinetic characterization of beer aging and rapid prediction method for beer flavor stability - Poster
Li Hong, Pearl River Brewery Co., Ltd., Guangzhou?510308
Co-author(s): Fang Guiquan and Li Huiping, Pearl River Brewery Co., Ltd., Guangzhou, P.R. China; Li Lin, South China University of Technology, Guangzhou, P.R. China; He Xi, Pearl River Brewery Co., Ltd., Guangzhou, P.R. China;Zhang Wujiu,
VIEW ABSTRACT 260 - VIEW PRESENTATION 260
Re-inventing the wheel: The intimate sensory links between beer balance, flavor strength, and drinkability - Poster
Alex G. Barlow, ALL BEER, Sheffield, United Kingdom
VIEW ABSTRACT 204 - VIEW PRESENTATION 204
Sensory and chemical differences between naturally and artificially carbonated beer - Poster
Eric J Allain, Appalachian State University, Boone, NC, USA
Co-author(s): Ben Hogue, Seth Cohen, Brett Taubman, and Shea Tuberty, Appalachian State University, Boone, NC, USA
VIEW ABSTRACT 205 - No Presentation available.
Sensory comprehensive evaluation on beer in China supermarket - Poster
Chunfeng Liu, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University,
Co-author(s): Jianjun Dong, R & D Center, Tsingtao Brewery Co. Ltd., Qingdao, China; Xiangsheng Yin, Cargill Malt, Wayzata, MN, USA; Qi Li, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, China
VIEW ABSTRACT 206 - No Presentation available.
Sensory perceptions of people liking or disliking beer - Poster
Hiroko Kanauchi, Miyagi University, Taihaku-ku Sendai Miyagi Japan
Co-author(s): Makoto Kanauchi, Yoshie Abe, and Akira Morita, Miyagi University, Sendai, Japan; Charles Bamforth, University of California Davis, Davis, CA, USA
VIEW ABSTRACT 207 - VIEW PRESENTATION 207
Volatile phenols: Emergence of specific profiles among Belgian specialty beers - Poster
Caroline Scholtes, Université catholique de Louvain, Earth and Life Institute (ELIM), Louvain-la-Neuve, Belgium
Co-author(s): Masatatsu Shiba, Asahi Breweries Ltd., Ibaraki, Japan; Thomas Haube, Sabrina Nizet, and Sonia Collin, Université Catholique de Louvain, Earth and Life Institute (ELIM), Louvain-la-Neuve, Belgium
VIEW ABSTRACT 208 - VIEW PRESENTATION 208
Sustainability
Bag it up—Flexible vessels in brewing - Poster
Troels Prahl, White Labs Inc., San Diego, CA, USA
VIEW ABSTRACT 210 - VIEW PRESENTATION 210
Chemical free sustainable cooling water treatment at a Texas brewery - Poster
Philip Vella, VRTX Technologies, Schertz, TX USA
Co-author(s): Peter Koestler, The Gambrinus Company, San Antonio, TX, USA
VIEW ABSTRACT 211 - VIEW PRESENTATION 211
Customizing sustainability through PET - Poster
Nigel Pritchard , Petainer - Peterborough, United Kingdom PE1 2TN
VIEW ABSTRACT 212 - No Presentation available.
Data on energy and water use in breweries - Poster
Gordon Jackson, Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, UK
Co-author(s): Conor Donoghue and Anastassia Johnson, Campden BRI, Nutfield, UK; Fons Pennartz, KWA Business Consultants, Amersfoort, Netherlands
VIEW ABSTRACT 213 - VIEW PRESENTATION 213
Energy efficient hop kilning system with integrated hop oil recovery from the exhaust air - Poster
Ruslan Hofmann, VLB Berlin e.v., Berlin, Germany
Co-author(s): Roland Folz, VLB Berlin e.v., Berlin, Germany
VIEW ABSTRACT 214 - VIEW PRESENTATION 214
Guidelines for efficient water use in the brewery and bottled beverage industries - Poster
Steve Froggett, Froggett & Associates, LLC
Co-author(s): Joseph Cotruvo, Joe Cotruvo & Associates, LLC, USA; Richard Canady, Risk Science Innovation and Application Center of Excellence, International Life Sciences Institute – Research Foundation, USA
VIEW ABSTRACT 215 - VIEW PRESENTATION 215
Novel approaches to recycling of production waste from yeast propagation - Poster
Neva Parker, White Labs, Inc, San Diego, California, USA
VIEW ABSTRACT 216 - VIEW PRESENTATION 216
Optimizing brewing process heating energy management with modular on-demand boiler systems - Poster
Jason P Smith, Miura North America, Inc.
VIEW ABSTRACT 217 - No Presentation available.
Reuse of brewery wastewater—Aerobic and anaerobic membrane bioreactors - Poster
Bill Musiak, Pentair X-Flow, Rockford, IL USA
VIEW ABSTRACT 219 - VIEW PRESENTATION 219
Sustainability for Anheuser-Busch - Poster
Gene R Bocis Jr., Anheuser-Busch, Inc, St. Louis, MO, USA
VIEW ABSTRACT 220 - VIEW PRESENTATION 220
Sustainable value creation with enzyme technology - Poster
Sylvie Van Zandycke, DSM Food Specialties, South Bend, IN, USA
Co-author(s): Ron Duszanskyj, DSM Food Specialties, Delft, Netherlands; Marlos Fernandes, DSM Food Specialties, Sao Paulo, Brazil; Jeroen van Roon, DSM Food Specialties, Delft, Netherlands
VIEW ABSTRACT 221 - VIEW PRESENTATION 221
Techniques to reduce energy and water use in breweries - Poster
Gordon Jackson, Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, UK
Co-author(s): Gordon Jackson and Conor Donoghue, Campden BRI, Nutfield, UK
VIEW ABSTRACT 222 - VIEW PRESENTATION 222
Technical Session 01: Hops I
Contributions to hop aroma in beer from the water-soluble fraction of hops - Oral
Thomas H Shellhammer, Oregon State University, Corvallis, OR, USA
Co-author(s): Daniel Sharp, Yanping Qian, and Michael Qian, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 4 - VIEW PRESENTATION 4
Hop aroma and harvest maturity - Oral
Daniel C Sharp, Oregon State University, Corvallis, OR USA
Co-author(s): Yanping Qian, Shaun Townsend, and Thomas Shellhammer, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 2 - VIEW PRESENTATION 2
Influence of fermentation compounds from yeast on the quality of hop aroma - Oral
Hitoshi Takemura, Kirin Brewery Company, Limited
VIEW ABSTRACT 1 - VIEW PRESENTATION 1
Phenolic profiling of lager beer during aging in relation to hopping technology - Oral
Patricia M Aron, MillerCoors, Milwaukee, WI USA
Co-author(s): Thomas Shellhammer, Oregon State University, Corvallis, OR, USA; David Ryder, MillerCoors, Milwaukee, WI, USA
VIEW ABSTRACT 3 - VIEW PRESENTATION 3
Technical Session 02: Analytical I
Analysis of Michigan hop varieties and easy and direct typification by paper spray ionization mass spectrometry and principal component analysis - Oral
Andre R Venter, Western Michigan University
Co-author(s): Kari Blain, Western Michigan University, MI, USA
VIEW ABSTRACT 7 - VIEW PRESENTATION 7
Brewing with barley: Comparing protease activities with the resulting proteins and peptides in beer using activity-based protein profiling and LC-MS/MS - Oral
Lone Baekgaard, R&D, Novozymes A/S, Bagsvaerd, Denmark
Co-author(s): Renier van der Hoorn and Joji Villamor, Plant Chemetics Lab, Max Planck Institute for Plant Breeding Research, Cologne, Germany; Christian Jørgensen, Carsten Sönksen, and Niels Elvig, R&D, Novozymes A/S, Bagsvaerd, Denmark; Stefan Kreisz, Carlsberg Research Laboratory, Copenhagen V., Denmark; Hans-Peter Heldt Hansen, R&D, Novozymes A/S, Bagsvaerd, Denmark
VIEW ABSTRACT 5 - VIEW PRESENTATION 5
Monitoring flavor active epoxydecenals during beer storage at ppt levels - Oral
Nils W Rettberg, TU Berlin / VLB Berlin
Co-author(s): Konrad Neumann and Leif Garbe, TU Berlin/VLB Berlin, Germany
VIEW ABSTRACT 6 - VIEW PRESENTATION 6
Technical Session 03: Yeast I
“Static” Storage of a spiced beer—When is the beer mature? - Oral
Urs Wellhoener, Boston Beer Company, Boston, MA, USA
Co-author(s): Annette Fritsch, Boston Beer Company, Boston, MA, USA
VIEW ABSTRACT 10 - VIEW PRESENTATION 10
Heterogeneous fermentation method in multi-filling cylindroconical vessels for high quality beer - Oral
Yuichi Nakamura, Asahi breweries, LTD.
Co-author(s): Hisao Koizumi, Asahi Breweries, Ltd., Japan
VIEW ABSTRACT 8 - VIEW PRESENTATION 8
New insights into the mechanisms underpinning diacetyl formation and reduction in large-capacity cylindroconical fermentations - Oral
Christopher A Boulton, University of Nottingham
Co-author(s): Joseph Sebastian, University of Nottingham, UK
VIEW ABSTRACT 9 - VIEW PRESENTATION 9
Technical Session 04: Hops II
A study of the functionality of hop epsilon-resins as a novel brewing product - Oral
Cynthia Almaguer, TU-München, Germany
Co-author(s): Martina Gastl, Michael Dresel, Thomas Hofmann, and Thomas Becker, TU-München, Germany
VIEW ABSTRACT 14 - No Presentation available.
Hop oil analysis—The power of stable isotope dilution assays for quantification at trace levels - Oral
Leif A Garbe, TU Berlin / VLB Berlin
Co-author(s): Nils Rettberg, TU Berlin/VLB Berlin, Germany
VIEW ABSTRACT 12 - VIEW PRESENTATION 12
Increasing the hop alpha-acids utilization by hop pre-isomerization and the evaluation of the bitter quality of beer - Oral
Seiichi Takishita, Asahi Breweries, Ltd.
Co-author(s): Hisato Imashuku, Asahi Breweries, Ltd., Japan; Martin Krottenthaler, Hochschule Weihenstephan-Triesdorf, Germany; Thomas Becker, Technische Universität München, Germany
VIEW ABSTRACT 11 - VIEW PRESENTATION 11
The role of “unknown” hop proteins - Oral
Martina Gastl, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
Co-author(s): Christoph Neugrodda and Thomas Becker, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
VIEW ABSTRACT 13 - No Presentation available.
Technical Session 05: Malts and Grain
A comparative study of oat (Avena sativa L.) cultivars as brewing adjuncts - Oral
Birgit Schnitzenbaumer, School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
Co-author(s): Jean Titze and Elke Arendt, School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
VIEW ABSTRACT 18 - VIEW PRESENTATION 18
Performance of LOX-1-less malting barley—Sapporo’s worldwide strategy for development of high quality malting barley varieties - Oral
Wataru Saito, SAPPORO BREWERIES LTD., JAPAN
Co-author(s): Takehiro Hoki, Tetsuya Saito, Tomokazu Takaoka, Shinichiro Yoshida, Masayuki Shimase, Kiyoshi Takoi, Naohiko Hirota, and Makoto Kihara, Sapporo Breweries Ltd., Japan; Brian Rossnagel, Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, Canada; Jason Eglinton School of Agriculture, Food and Wine, Waite Campus, University of Adelaide, Australia; Shinji Yamada, Sapporo Breweries Ltd., Japan
VIEW ABSTRACT 15 - VIEW PRESENTATION 15
Studies on the kilning conditions of teff (Eragrostis tef) malt as alternative raw material for gluten free foods and beverages - Oral
Mekonnen M Gebremariam, Institute for Brewing and Beverage Technology, Technische Universität München, Freising, Germany
Co-author(s): Martin Zarnkow and Thomas Becker, Institute for Brewing and Beverage Technology, Technische Universität München, Freising, Germany
VIEW ABSTRACT 17 - VIEW PRESENTATION 17
Toward a DNA fingerprint to identify barley cultivars that fit specific brewers’ needs - Oral
Richard D Horsley, North Dakota State University, Department of Plant Sciences, Fargo, ND USA
Co-author(s): Magan Lewis, North Dakota State University, Department of Plant Sciences, Fargo, ND, USA; Fabio Pedraza-Garcia, Seeds 2000, Breckenridge, CO, USA; Ana Correa-Morales, North Dakota State University, Department of Plant Sciences, Fargo, ND, USA; Shiaoman Chao, USDA-ARS, Cereal Crops Research Unit, Fargo, ND, USA; Ronshuang Lin, University of Maryland, College Park, MD, USA; Paul Schwarz, North Dakota State University, Department of Plant Sciences, Fargo, ND, USA
VIEW ABSTRACT 19 - VIEW PRESENTATION 19
Trends in the incidence of Fusarium and Microdochium species in UK malting barley: Impacts for malting and brewing quality - Oral
David J Cook, University of Nottingham, UK
Co-author(s): Linda Nielsen, University of Nottingham, UK; Simon Edwards, Harper Adams University College, UK; Rumiana Ray, University of Nottingham, UK
VIEW ABSTRACT 16 - VIEW PRESENTATION 16
Technical Session 06: Quality Considerations
35 years of malting and brewing—Experience with improvements in quality characteristics of raw materials and changes in technologies in maltery and brewhouse - Oral
Udo Kattein, Technische Universität München - retired
Co-author(s): Sebastian Kappler, Technische Universität München, Germany
VIEW ABSTRACT 23 - VIEW PRESENTATION 23
Mid-infrared sensors: Testing in-progress product quality at critical process control points (CPCP) in the brewing and packaging processes - Oral
Robert K O'Leary, VitalSensors Technologies LLC
VIEW ABSTRACT 22 - VIEW PRESENTATION 22
Primary gushing: The explosive love story between CO2 and hydrophobin - Oral
Christina Schönberger, Barth-Haas Group, Barth Innovations, Joh. Barth und Sohn
Co-author(s): Sylvie Deckers, KU Leuven, Department M2S, Malt & Beer Sciences and LFoRCe, Belgium; Jean Titze, National University of Ireland, University College Cork, School of Food and Nutritional Sciences, Ireland; Vladimir Ilberg, Hochschule Weihenstephan-Triesdorf, Fakultät Gartenbau und Lebensmitteltechnologie, Germany; Guy Derdelinckx, KU Leuven, Department M2S, Malt & Beer Sciences and LFoRCe, Belgium
VIEW ABSTRACT 21 - VIEW PRESENTATION 21
The equipment to sample the fermenting beer from four positions in the cylindroconical vessel and its practical application to flavor improvement in the brewery - Oral
Hisao Koizumi, Asahi Breweries,Ltd.,Suita Brewery,Japan
Co-author(s): Yuichi Nakamura, Asahi Breweries, Ltd., Suita Brewery, Japan
VIEW ABSTRACT 20 - VIEW PRESENTATION 20
Technical Session 07: Sustainability
Brewery wastewater recycling: A case study - Oral
Michael Eumann, EUWA Water Treatment Plants, Gaertringen, Baden-Wurttemberg, Germany
VIEW ABSTRACT 26 - VIEW PRESENTATION 26
High rate anaerobic digester systems for brewery wastewater treatment and electricity generation: Engineering design factors and cost benefit analysis - Oral
Manaf H Farhan, EMG International, Inc., Media, PA, USA
Co-author(s): James Kuhr, The F.X. Matt Brewing Company, Utica, NY, USA; Yassar Farhan, EMG International, Inc., Media, PA, USA
VIEW ABSTRACT 24 - VIEW PRESENTATION 24
Malt manufacture: Being practically sustainable - Oral
Nigel L Davies, Manufacturing and Technical Director, Muntons, UK
VIEW ABSTRACT 25 - VIEW PRESENTATION 25
Technical Session 08: Sensory
Going the last mile: Better draft beer presentation - Oral
Michael J Lewis, UC Davis Extension, Davis, CA, USA
VIEW ABSTRACT 28 - No Presentation available.
Impact of fermentable and non-fermentable sugars on oxidative processes during brewing, SO2 formation, palate fullness, and flavor stability - Oral
Thomas Kunz, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
Co-author(s): Torsten Seewald, Niklas Brandt, Christof Reinhardt, and Frank-Jürgen Methner, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
VIEW ABSTRACT 27 - VIEW PRESENTATION 27
Influence of maltodextrins on palate fullness of beer - Oral
Heinrich Rübsam, Institute of Brewing and Beverage Technology, TUM-Weihenstephan,Freising. Germany
Co-author(s): Martina Gastl, Institute of Brewing and Beverage Technology, TUM-Weihenstephan, Freising, Germany; Martin Krottenthaler, Hochschule Weihenstephan-Triesdorf, Freising, Germany; Thomas Becker, Institute of Brewing and Beverage Technology, TUM-Weihenstephan, Germany
VIEW ABSTRACT 29 - VIEW PRESENTATION 29
Sensory evaluation of Belgian and U.S. red/brown sour beers - Oral
Jeff E Clawson, Oregon State University, Corvallis, Oregon, USA
Co-author(s): Victor Algazzali, Yanping Qian, Michael Qian, and Thomas Shellhammer, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 30 - VIEW PRESENTATION 30
Technical Session 09: Analytical II
Carbon dioxide solubility in wort and beer - Oral
Alex R Speers, Dalhousie University, Halifax, N.S., Canada
Co-author(s): Andrew MacIntosh, Dalhousie University, Halifax, NS, Canada
VIEW ABSTRACT 33 - VIEW PRESENTATION 33
Recent discoveries in beer foam - Oral
Karl J Siebert, Dept. of Food Science, Cornell University, Geneva, NY, USA
VIEW ABSTRACT 31 - VIEW PRESENTATION 31
The measurement of carbon dioxide in packaged beer: A critical review - Oral
Donald J Hutchinson, Anheuser-Busch Inbev, Stl Louis, MO, USA
VIEW ABSTRACT 32 - VIEW PRESENTATION 32
Technical Session 10: Microbiology I
Pediococcus claussenii genetic expression during growth in beer assessed by transcriptome sequencing (RNA-seq) - Oral
Vanessa Pittet, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Co-author(s): Trevor Phister, University of Nottingham, Nottingham, UK; Barry Ziola, University of Saskatchewan, Saskatoon, SK, Canada
VIEW ABSTRACT 35 - VIEW PRESENTATION 35
Impact of Fusarium culmorum infection on barley malt protein fractions, brewing process, and beer quality - Oral
Pedro Oliveira, University College Cork, Cork City, Ireland
VIEW ABSTRACT 61 - VIEW PRESENTATION 61
Investigation into the antibacterial activity of mesoporous zirconium phosphate against beer-spoilage bacteria - Oral
Guangtian Zhou, School of Food and Bio-engineering,Shandong Institute of Light Industry, 250353, Jinan, Shandong, China
Co-author(s): Xinxia Ge, School of Food and Bioengineering, Shandong Institute of Light Industry, Jinan, China; Wen He and Xiaoyong Du, Key Laboratory of Glass and Functional Ceramics, Shandong Polytechnic University, Jinan, China; Xiaolei Dong, School of Food and Bioengineering, Shandong Institute of Light Industry, Jinan, China
VIEW ABSTRACT 34 - No Presentation available.
Technical Session 11: Brewhouse Operations
Brewing intensification—Successes and failures - Oral
Graham G Stewart, GGStewart Associates
Co-author(s): James P. Murray, Better Lines Co. Ltd., Galashiels, Scotland
VIEW ABSTRACT 39 - No Presentation available.
Optimized conditions for pre-treatment of hops in the brewhouse to maximize utilization rate without a decrease in beer quality - Oral
Sebastian Kappler, Technische Universität München, Institute for brewing and beverage technology
Co-author(s): Martin Zarnkow and Thomas Becker, Technische Universität München, Institute for Brewing and Beverage Technology, Germany
VIEW ABSTRACT 40 - No Presentation available.
The influence of nitrogen compounds on beer characteristics - Oral
Taichi Maruhashi, Suntory Liquors Limited, Osaka, Japan
Co-author(s): Tetsuya Arita, Yutaka Yamaguchi, Yoshinori Hida, and Kaneo Oka, Suntory Liquors Limited, Osaka, Japan
VIEW ABSTRACT 37 - VIEW PRESENTATION 37
Technical Session 12: Engineering
Future brewery concepts and upcoming streams - Oral
Roland Folz, VLB-Berlin, Seestr. 13, 13353 Berlin, Germany
VIEW ABSTRACT 41 - No Presentation available.
Passivation of austenitic stainless steels for the purpose of manufacturing and handling beer - Oral
Harvey Claussen, The Zythos Project LLC, Portland, OR, USA
VIEW ABSTRACT 43 - VIEW PRESENTATION 43
Technical Session 13: Hops III
Development of new hops varieties in the Czech Republic and new opportunities in brewing - Oral
Jiri Smetana, ARIX Co. (Zatec, Czech Republic)
VIEW ABSTRACT 46 - VIEW PRESENTATION 46
Development of SNP-based identification method of hop varieties - Oral
Hiromasa Yamauchi, Suntory Business Expert Ltd., 57 Imaikami-cho, Nakahara-ku, Kawasaki, Japan
Co-author(s): Yuri Mukouzaka, Susumu Furukubo, Kazuhiko Nakashima, and Takayuki Taniguchi, Suntory Business Expert Ltd., Kawasaki, Japan; Masami Harada, Suntory Holdings Ltd., Tokyo, Japan
VIEW ABSTRACT 44 - VIEW PRESENTATION 44
Growing hops is stressful! - Oral
Douglas B Walsh, Washington State University, Prosser, WA, USA
VIEW ABSTRACT 45 - VIEW PRESENTATION 45
Technical Session 14: Yeast II
Bottle conditioning of beer: Strategies to improve yeast refermentation performance - Oral
Tinne Dekoninck, Catholic University of Leuven, Heverlee, Belgium
Co-author(s): Filip Delvaux and Freddy Delvaux, Catholic University of Leuven, Heverlee, Belgium
VIEW ABSTRACT 48 - VIEW PRESENTATION 48
Effects of non-sugar nutrient concentrations on fermentation and beer flavor - Oral
Takeshi Kawakubo, Company
Co-author(s): Kentaro Iwasaki, Yuichiro Mese, Nobuyuki Hayashi, and Hiroyuki Yoshimoto, Kirin Brewery Company, Japan
VIEW ABSTRACT 47 - VIEW PRESENTATION 47
Genetic roots of lager-brewing yeast: Saccharomyces eubayanus and the Patagonian hypothesis - Oral
Diego Libkind, INIBIOMA, Bariloche, ARgentina
VIEW ABSTRACT 49 - No Presentation available.
Technical Session 15: Cleaning & Packaging
A novel air ingress test method - Oral
Eric J Samp, MillerCoors, Golden CO USA
Co-author(s): Eric Maskwa, MillerCoors, Milwaukee, WI, USA; Chaz Benedict, Hach Company, Loveland, CO, USA; Kendal Nichols, MillerCoors, Eden, NC, USA
VIEW ABSTRACT 53 - VIEW PRESENTATION 53
Conveyor lubricant for stainless steel chains that saves water - Oral
Chad A Thompson, Ecolab
Co-author(s): Don Rich, New Belgium Brewing, USA
VIEW ABSTRACT 51 - VIEW PRESENTATION 51
Utilizing ozone: Energy savings in automated CIP sanitization - Oral
Lars C Larson, Trumer Brauerei, Berkeley, CA, USA
Co-author(s): Darren Moser, Trumer Brauerei, Berkeley, CA, USA
VIEW ABSTRACT 52 - No Presentation available.
Technical Session 15: Cleaning and Packaging
Keg cleaning and root cause analysis - Oral
Jeffrey S Hutchison, Ecolab, St. Paul, MN, USA
VIEW ABSTRACT 50 - VIEW PRESENTATION 50
Technical Session 16: Yeast III
Mechanism of suppression of pyruvate and acetolactate formation by use of yeast of modified mitochondrial transportation system - Oral
Hiroshi Kitagaki, National Saga University
VIEW ABSTRACT 57 - VIEW PRESENTATION 57
Observation of flocculation protein during propagation of brewing yeasts - Oral
KEI ASADA, SAPPORO BREWERIES LTD., Yaizu, Shizuoka, Japan
Co-author(s): Ryouichi Fukuda and Akinori Ohta, University of Tokyo, Tokyo, Japan; Masahide Sato and Tatsuro Shigyo, Sapporo Breweries Ltd., Yaizu, Japan
VIEW ABSTRACT 54 - No Presentation available.
Standardized fermentation parameter for probiotic and non-probiotic lactic acid bacteria in barley malt wort - Oral
Martin Zarnkow, TU München
Co-author(s): Thomas Becker, TU München, Germany
VIEW ABSTRACT 56 - VIEW PRESENTATION 56
The effect on fermentation by-products of the amino acids in wort - Oral
Takuya Hashimoto, Suntory Liquors Limited, Osaka, Japan
Co-author(s): Taichi Maruhashi, Yutaka Yamaguchi, Yoshinori Hida, and Kaneo Oka, Suntory Liquors Limited, Osaka, Japan
VIEW ABSTRACT 55 - VIEW PRESENTATION 55
Technical Session 17: Mashing
About the influence of different mashing methods on the beer quality of classical beer styles - Oral
Jens Voigt, Technische Universität München Weihenstephan
Co-author(s): Andreas Richter and Thomas Kraus-Weyermann, Weyermann Specialty Malts, Bamberg, Germany
VIEW ABSTRACT 58 - VIEW PRESENTATION 58
Mashing without primary energy—The path to an autarchic brewery - Oral
Peter Gattermeyer, Krones AG, Freising - Germany
VIEW ABSTRACT 59 - VIEW PRESENTATION 59
Monitoring of the mashing process by viscosity measurements - Oral
Simon Henke, TU München - Chair of Process Engineering of disperse Systems, Weihenstephan
Co-author(s): Jens Voigt and Karl Sommer, TU München, Chair of Process Engineering of Disperse Systems, Weihenstephan, Germany
VIEW ABSTRACT 60 - No Presentation available.
Technical Session 18: Microbiology II
Comparative genomics enables a genetic barcode to discriminate and score beer-spoiling and non-spoiling Lactobacillus brevis - Oral
Rudi F Vogel, Technische Universität München, Freising, Germany
Co-author(s): Patrick Preissler, Angel Angelov, and Wolfgang Liebl, Technische Universität München, Freising, Germany
VIEW ABSTRACT 36 - VIEW PRESENTATION 36
Investigating the possibility to control brewery biofilms by inhibiting quorum sensing - Oral
Erna Storgårds, VTT Technical Research Centre of Finland
Co-author(s): Outi Priha and Riikka Juvonen, VTT Technical Research Centre of Finland, Finland; Kaisa Tapani, Sinebrychoff, Finland
VIEW ABSTRACT 63 - No Presentation available.
Quantitative evaluation of biofilm composition using real-time PCR - Oral
Robert Riedl, Research Center Weihenstephan for Brewing- and Food-Quality,TU Muenchen, Freising, Germany
Co-author(s): Jennifer Koob, Mathias Hutzler, and Fritz Jacob, Research Center Weihenstephan for Brewing and Food Quality, TU Muenchen, Freising, Germany
VIEW ABSTRACT 175 - VIEW PRESENTATION 175
Technical Session 19: Outside the Box
Energy conservation decisions germane to the small brewery - Oral
Jaime Jurado, Susquehanna Brewing Company, Pittston, PA, USA
VIEW ABSTRACT 124 - No Presentation available.
Oat: Substrate for malted cereal fermented beverages - Oral
Alicia Muñoz Insa, Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Germany
Co-author(s): Martina Gastl, Martin Zarnkow, and Thomas Becker, Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Germany
VIEW ABSTRACT 66 - VIEW PRESENTATION 66
Putting science to work in the brewery - Oral
Alastair T Pringle , Pringle-Scott LLC, St. Louis, MO USA
Co-author(s): Anthony Cutaia, Science Source Consulting LLC, St. Louis MO, USA
VIEW ABSTRACT 65 - VIEW PRESENTATION 65
Technical Session 20: Finishing and Stability
Analysis of the control factor concerning beer filterability and establishment of the method for controlling filterability - Oral
Tomoyuki Nakahama, Suntory Liquors Ltd., Ohra-gun, Gunma, Japan
Co-author(s): Seisuke Takaoka, and Haruyoshi Sotome, Suntory Liquors Ltd., Ohra-gun, Japan
VIEW ABSTRACT 67 - VIEW PRESENTATION 67
Evaluation of pre-isomerized hop extracts and their influence on the long-term stability of beer by using a charge titration method - Oral
Jean Titze, National University of Ireland, University College Cork, School of Food and Nutritional Science, Cork, Ireland
Co-author(s): Jörg Kaspar, Technische Universität Berlin, Institute of Technology, Chair of Brewing Sciences, Berlin, Germany; Pedro Oliveira, National University of Ireland, University College Cork, School of Food and Nutritional Science, Cork, Ireland; Christina Schönberger, Barth-Haas Group, Barth Innovations, Joh. Barth und Sohn, Nuremberg, Germany; Vladimír Ilberg, Hochschule Weihenstephan-Triesdorf, Fakultät Gartenbau und Lebensmitteltechnologie, Freising, Germany; Elke K. Arendt, National University of Ireland, University College Cork, School of Food and Nutritional Science, Cork, Ireland
VIEW ABSTRACT 70 - VIEW PRESENTATION 70
The foaming properties of pale and specialty malts - Oral
Alexander L Combe, University of California, Davis, CA, USA
Co-author(s): Charles Bamforth, University of California, Davis, CA, USA
VIEW ABSTRACT 68 - VIEW PRESENTATION 68
Thiols during production and storage of beer - Oral
Marianne Lund, University of Copenhagen
Co-author(s): Signe Hoff, René Lametsch, and Mogens Andersen, University of Copenhagen, Denmark
VIEW ABSTRACT 69 - VIEW PRESENTATION 69
Technical Session 21: Spent Grains
A new approach for sustainable utilization of spent grains to develop a profitable process - Oral
Benjamin Haeffner, TU München - Chair of Process Engineering of Disperse Systems , Weihenstephan
Co-author(s): Jens Voigt and Karl Sommer, TU München, Chair of Process Engineering of Disperse Systems, Weihenstephan, Germany
VIEW ABSTRACT 71 - VIEW PRESENTATION 71
From spent grain to “bio-coal”—Is hydrothermal carbonization (HTC) an unvalued key technology? - Oral
Heinz Dauth, Münster University of Applied Sciences, Steinfurt, Germany
Co-author(s): Juergen Mueller, Tobias Bosse, and Peter Dettmann, Münster University of Applied Sciences, Steinfurt, Germany
VIEW ABSTRACT 74 - No Presentation available.
Treatment of spent grains by hydrothermal cleavage to purify dietary fibers - Oral
Julia Steiner, TU München, Freising, Germany
Co-author(s): Martin Zarnkow and Thomas Becker, TU München, Freising, Germany
VIEW ABSTRACT 73 - VIEW PRESENTATION 73
Ultrasonic treatment of brewer’s spent grains for bioethanol production - Oral
Jason Bennett, University of Abertay, Dundee, Scotland UK
Co-author(s): Graeme Walker and David Bremner, University of Abertay, Dundee, Scotland
VIEW ABSTRACT 72 - VIEW PRESENTATION 72
Technical Session 22: Yeast IV
A novel method of inducing and retaining cell cycle synchronization in cultures of Saccharomyces cerevisiae - Oral
Johnathon B Layfield, NC State University, Raleigh, NC, USA
Co-author(s): Lucas Vann and John Sheppard, NC State University, Raleigh, NC, USA
VIEW ABSTRACT 228 - VIEW PRESENTATION 228
Genetic drift and variation in brewing yeast cultures - Oral
Chris D Powell, The University of Nottingham, UK
Co-author(s): Thien-Khiem Nguyen, University of Nottingham, UK
VIEW ABSTRACT 78 - No Presentation available.
Large-scale systems biology approach to select and create novel yeast strains with superior fermentation characteristics - Oral
Kevin J Verstrepen, CMPG Laboratory for Genetics and Genomics, 3001 Leuven, Belgium
VIEW ABSTRACT 77 - VIEW PRESENTATION 77
Sub-genomic cooperation in the hybrid lager yeast Saccharomyces pastorianus - Oral
Brian Gibson, VTT, Espoo, Finland
Co-author(s): Virve Vidgren, VTT, Espoo, Finland; Jari Rautio, Plexpress, Helsinki, Finland; John Londesborough, VTT, Espoo, Finland
VIEW ABSTRACT 76 - No Presentation available.
World Class Manufacturing
A new method for COD and COD peak alarm measurements in beer and soft drink plants - Poster
Daniel Gore, Anton Paar, Graz, Austria
Co-author(s): Josef Bloder, Anton Paar, Graz, Austria
VIEW ABSTRACT 223 - VIEW PRESENTATION 223
Hygienic membrane process design as an advantage in the brewing guild for secure beverage production—From the viewpoint of an equipment and plant manufacturer - Poster
Jörg Zacharias, KRONES AG, Neutraubling, Germany
Co-author(s): Dirk Scheu, Krones AG, Neutraubling, Germany
VIEW ABSTRACT 224 - VIEW PRESENTATION 224
Identifying critical control points (CCP) and optimizing process and laboratory instrumentation to the brewing process - Poster
Daniel Gore, Anton Paar, Graz, Austria
Co-author(s): Keyvan Ghanaviztchi and Peter Brugger, Anton Paar, Graz, Austria
VIEW ABSTRACT 225 - VIEW PRESENTATION 225
Yeast and Fermentation
A new method for estimating the premature yeast flocculation potential of malts using 180 mL scale fermentation - Poster
Yasuhiro Muraoka, Frontier Laboratories of Value Creation, SAPPORO BREWERIES LTD., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
Co-author(s): Masahide Sato and Tatsuro Shigyo, Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., Yaizu, Japan
VIEW ABSTRACT 227 - VIEW PRESENTATION 227
A technique to conclude the stage of fermentation from easy, accessible on-line measurements - Poster
Martin S Lutz, ProLeiT AG, Herzogenaurach, Germany
VIEW ABSTRACT 229 - VIEW PRESENTATION 229
An investigation of methylsulfonylmethane as a fermentation aid - Poster
Eryn Bottens, Oregon State University, Corvallis, OR, USA
Co-author(s): Jeb Hollabaugh and Thomas Shellhammer, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 231 - VIEW PRESENTATION 231
Application of near-infrared spectroscopy (NIRS) in the brewing industry for on-line determination of critical process parameters - Poster
Lucas Vann, North Carolina State University, Raleigh, NC, USA
Co-author(s): Johnathon Layfield and John Sheppard, North Carolina State University, Raleigh, NC, USA
VIEW ABSTRACT 232 - VIEW PRESENTATION 232
Challenges in brewing higher alcohol kvass - Poster
Alex Gertsman, Flottweg, Independence, KY, USA
VIEW ABSTRACT 233 - VIEW PRESENTATION 233
Construction of low acetaldehyde production brewing yeast with traditional mutagenesis strategy - Poster
jinjing wang, jiangnan university, wuxi, jiangsu, china
Co-author(s): Qi Li, Jiangnan University, Wuxi, China
VIEW ABSTRACT 234 - VIEW PRESENTATION 234
Control of sulfur volatile compound synthesis in lager beer production - Poster
Jessica Herrera, Instituto de Biotecnología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey N.L., México
Co-author(s): Luis Damas, Cuauhtémoc Moctezuma, Monterrey, México; Clara Leal, Instituto de Biotecnología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey México; Juan Cabada, Cuauhtémoc Moctezuma, Monterrey, México; Luis Ga
VIEW ABSTRACT 235 - VIEW PRESENTATION 235
Determination of fermentor shear through empirical and theoretical methods - Poster
Andrew J MacIntosh, Dalhousie University, Halifax, N.S., Canada
Co-author(s): Alexander McKinnon and Alex Speers, Dalhousie University, Halifax, NS, Canada
VIEW ABSTRACT 236 - VIEW PRESENTATION 236
Differentiation of top- and bottom-fermenting brewing yeasts and insight into their metabolic status by MALDI-TOF MS - Poster
Julia C Usbeck, Technische Universität München, Freising, Germany
Co-author(s): Jürgen Behr and Rudi Vogel, Technische Universität München, Freising, Germany
VIEW ABSTRACT 237 - No Presentation available.
Direct supplementation of yeast with lipids as a means to reduce sulfur dioxide formation - Poster
Michael M James, MillerCoors, Milwaukee, WI, USA
VIEW ABSTRACT 238 - VIEW PRESENTATION 238
Experiences with new fermentation test-tubes—Standardized small scale fermentation from wort to bottle - Poster
Thomas Tyrell, Versuchs- und Lehranstalt für Brauerei, Berlin, Germany
Co-author(s): Steve Eglin, Technische University, Dresden, Germany; Rolf Exner, Eckert & Wellmann GmbH, Berlin, Germany; Roland Folz and Christoph Uhde, Versuchs- und Lehranstalt für Brauerei, Berlin, Germany
VIEW ABSTRACT 239 - VIEW PRESENTATION 239
Exploring and exploiting the natural phenotypic landscape of yeast - Poster
Jan Steensels, CMPG Laboratory for Genetics and Genomics
Co-author(s): Kevin Verstrepen, CMPG Laboratory for Genetics and Genomics, Belgium
VIEW ABSTRACT 240 - VIEW PRESENTATION 240
Formation of styrene in wheat beer dependent on fermentation management and the release of cinnamic acid during mashing - Poster
Frank-Jurgen Methner, TU Berlin
Co-author(s): Katrin Schwarz, TU Berlin, Germany
VIEW ABSTRACT 241 - VIEW PRESENTATION 241
High throughput evaluation of industrial growth conditions for industrial Saccharomyces yeasts - Poster
Anita Van Landschoot, University College Ghent, Ghent, Belgium
Co-author(s): Sylvie Vandoorne and Dana Vanderputten, University College Ghent, Ghent, Belgium; Gary Prescott, BioTek Instruments Inc., Luzern, Switzerland
VIEW ABSTRACT 242 - VIEW PRESENTATION 242
Impact of hops and yeast strains on production of hydrogen sulfide during fermentation: H2S production from five hop varieties with lager and ale yeast - Poster
Seung K Park, Kyung Hee University, Yongin-Si, Gyeongi-Do, Korea
Co-author(s): Beom Seon Lee and Joo Seok Bang, Kyung Hee University, Yongin-Si, Korea
VIEW ABSTRACT 243 - VIEW PRESENTATION 243
Impact of hops on production of hydrogen sulfide during fermentation: H2S production from different levels of elemental sulfur - Poster
Seung K Park, Kyung Hee University, Yongin-Si, Gyeonggi-Do, Korea
Co-author(s): Beom Seon Lee and Joo Seok Bang, Kyung Hee University, Yongin-Si, Korea
VIEW ABSTRACT 244 - VIEW PRESENTATION 244
Investigating the influence of wort amino acid composition on fermentability using a model solution - Poster
Blanca Gómez G., Laboratorio Tecnológico del Uruguay (LATU)
Co-author(s): Aaron MacLeod, Grain Research Laboratory, Canadian Grain Commission, Canada; Tania De León, Laboratorio Tecnológico del Uruguay (LATU), Uruguay; Michael J. Edney, Grain Research Laboratory, Canadian Grain Commission, Canada
VIEW ABSTRACT 245 - VIEW PRESENTATION 245
Methods and applications for the appropriate characterization of microorganisms - Poster
Konrad Müller-Auffermann, Forschungszentrum Weihenstephan, 85354 Freising, Germany
Co-author(s): Friedrich Jacob, Forschungszentrum Weihenstephan, Freising, Germany
VIEW ABSTRACT 246 - VIEW PRESENTATION 246
Modern brewery yeast management - Poster
Helmut Kuhnl, Esau & Hueber, Schrobenhausen, Germany
VIEW ABSTRACT 248 - VIEW PRESENTATION 248
Organic acids in the brewing process—A new approach in “drinkability” - Poster
Thomas Tyrell, VLB Berlin, Germany
VIEW ABSTRACT 249 - No Presentation available.
Practical yeast culturing for brewpubs to productions brewing - Poster
Derek Stepanski, The Saint Louis Brewery, St. Louis, MO, USA
VIEW ABSTRACT 250 - VIEW PRESENTATION 250
Stress tolerance in group 1 and 2 lager brewing strains - Poster
Chris D Powell, The University of Nottingham, UK
Co-author(s): Tobias Fischborn, Lallemand Inc., Canada
VIEW ABSTRACT 251 - No Presentation available.
The evolution of the yeast monitor as a critical process control instrument within modern breweries - Poster
John P Carvell, Aber Instruments Aberystwyth UK
Co-author(s): Christopher Boulton, University of Nottingham, Nottingham, UK
VIEW ABSTRACT 252 - VIEW PRESENTATION 252
The Nalco yeast activity monitor: Brewing applications - Poster
michael bradley, nalco company, naperville, IL, USA
VIEW ABSTRACT 253 - VIEW PRESENTATION 253
Threshold detection of premature yeast flocculation inducing malt using the miniature fermentation assay - Poster
Joshua Adler, Dalhousie University, Nova Scotia, Canada
Co-author(s): Alex Speers, Dalhousie University, NS, Canada
VIEW ABSTRACT 254 - VIEW PRESENTATION 254
Understanding and evaluating the effect of wort boil time and trub levels on malt fermentability with the miniature fermentation - Poster
ANKITA MISHRA, Dalhousie University, Halifax, Nova scotia, Canada
Co-author(s): Alex Speers, Dalhousie University, Halifax, NS, Canada
VIEW ABSTRACT 255 - VIEW PRESENTATION 255
Use of structured problem solving methodology to improve acid wash yeast process - Poster
Sarah M Willis, MillerCoors LLC, Milwaukee, WI, USA
Co-author(s): Vince Coonce, Liana Turner, Amina Daar, Kamran Amini, Daniel Pearson, and Gustavo Charry-Parra, MillerCoors, Milwaukee, WI, USA
VIEW ABSTRACT 256 - VIEW PRESENTATION 256
BCOJ Symposium: Technology for the Future
Yeast comprehensive analysis system for evaluating fermentation performance
Hiroyuki Yoshimoto, Kirin Brewery Company, Limited, Japan
VIEW ABSTRACT S-1 - VIEW PRESENTATION S-1
Research of brewer's yeast based on genome information
Tomoo Ogata, Asahi Breweries, Ltd., Moriya, Japan
VIEW ABSTRACT S-2 - VIEW PRESENTATION S-2
Study on the attractive hop aroma for beer
Takako Inui, Suntory Liquors Limited, Osaka, Japan
VIEW ABSTRACT S-3 - VIEW PRESENTATION S-3
The effects of insufficient nutrition on flavor compounds production, propagation and fermentation of yeast
Masahide Sato, Sapporo Breweries Ltd., Shizuoka, Japan
Co-authors: Atsushi Tanigawa, Sapporo Breweries Ltd., Shizuoka, Japan; Takeshi Arai, Sapporo Breweries Ltd., Oita, Japan; Tatsuro Shigyo, Sapporo Breweries Ltd., Shizuoka, Japan
VIEW ABSTRACT S-4 - VIEW PRESENTATION S-4
EBC Symposium: Resources for the Future
Visualizing fermentation in living yeast cells
Sebastian Meier,
Carlsberg Laboratory, Copenhagen, Denmark
Co-authors: Magnus Karlsson, Pernille Jensen, and Mathilde Lerche, Albeda Research, Copenhagen, Denmark; Jens Duus, Carlsberg Laboratory, Copenhagen, Denmark
VIEW ABSTRACT S-5 - VIEW PRESENTATION S-5
Influence of different hop products on the cis/trans ratio of iso-alpha-acids in beer and changes in key aroma and bitter taste molecules during beer aging
Biendl Martin,
Hopsteiner HHV m.b.H., Mainburg, Germany
Co-authors: Christina Schmidt and Andreas Stephan, Bitburger Braugruppe GmbH, Bitburg, Germany; Christian Vogt and Thomas Hofmann, Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Germany
VIEW ABSTRACT S-6 - No presentation available.
