Fermentation
Wednesday, June 4 - 10:00 a.m.-11:45 a.m.
Level 3, Crystal Room
Moderator: Kimberly Bacigalupo
10:00 a.m.: A-1. Chris Powell. The relationship between very high-gravity fermentations, yeast stress, and key performance indicators
10:25 a.m.: A-2. Chris Boulton. Proposals for improvements in the design and operation of high-capacity cylindroconical fermentation and conditioning vessels
10:50 a.m.: A-3. Chunfeng Liu. Biogenic amines during brewing process
Sensory I
Wednesday, June 4 - 10:00 a.m.-11:45 a.m.
Level 4, Red Lacquer Ballroom
Moderator: Cindy-Lou Lakenburges
10:00 a.m.: A-5. Karl Siebert. Chemesthesis: The third part of flavor perception
10:25 a.m.: A-6. Masaaki Habara. Accelerated test and quality assessment of tastes by using e-tongue
10:50 a.m.: A-7. Joanne Hort. Beyond bubbles: The contribution of carbonation to flavor perception in beer and variation in individual response
11:15 a.m.: A-8. Curtis Eaton. Happiness from hoppiness? Comparing emotional response to sensory properties of beer between the U.K. and Spain
Quality
Wednesday, June 4 - 1:00 p.m.-2:45 p.m.
Level 3, Crystal Room
Moderator: Brad Rush
1:00 p.m.: A-9. Christoph Neugrodda. Comparison of foam analysis methods and the impact of beer components
1:25 p.m.: A-10. Guy Derdelinckx. Primary gushing of beer under the magnifying glass of "exact science"
1:50 p.m.: A-11. Alicia Munoz Insa. Lightstruck flavor reduction by increasing polyphenol content in beer
2:15 p.m.: A-12. Norio Doi. Mechanism of dimethyl trisulfide formation in stored beer
Regulations and Guidelines
Wednesday, June 4 - 1:00 p.m.-2:45 p.m.
Level 4, Red Lacquer Ballroom
Moderator: Grant Ruehle
1:00 p.m.: A-13. Patricia Pratt. Food Safety Modernization Act—Potential implications for the brewing industry
1:25 p.m.: A-14. Johannes Tippmann. Standards on draught beer in Germany
1:50 p.m.: A-15. Crispin Howitt. Development of ultra-low-gluten barley for brewing and food applications for subjects with gluten intolerance or coeliac disease
2:15 p.m.: A-16. Brett Taubman. Determination of prolamin concentrations in malt beverages using the RIDASCREEN gliadin competitive enzyme immunoassay
Malt
Wednesday, June 4 - 3:00 p.m.-4:45 p.m.
Level 4, Red Lacquer Ballroom
Moderator: Mont Stuart
3:00 p.m.: A-17. Evan Evans. Malt screening for premature yeast flocculation (PYF) based on QPCR detection of the microbial genera associated with or causal of PYF
3:25 p.m.: A-18. Aaron MacLeod. Levels of starch degrading enzymes in new malting barley varieties grown in western Canada and their relationship with grain protein
3:50 p.m.: A-19. Jean Titze. Sour wort concentrate as an efficient alternative to traditional biological acidification or the use of acidified malt
4:15 p.m.: A-20. Yueshu Li. What can we expect from newer Canadian malting barley varieties?
Stability
Wednesday, June 4 - 3:00 p.m.-4:45 p.m.
Level 3, Crystal Room
Moderator: Patricia Aron
3:00 p.m.: A-21. Leif-Alexander Garbe. The occurrence of trihydroxy fatty acids in beer—myths, facts, recent findings, and future trends
3:25 p.m.: A-22. Jörg Maxminer. A comparison of electron spin resonance (ESR) spectroscopy with other staling indices to assess the impacts of brewhouse gallotannin addition on beer flavor stability
3:50 p.m.: A-23. Marianne Lund. What is the fate of 1-hydroxyethyl radicals in beer? Do thiol-containing proteins and peptides play an antioxidative role?
4:15 p.m.: A-24. Ruslan Hofmann. Turbidity identification: Approach to differentiate the nature of beer deposits
Yeast
Thursday, June 5 - 8:00 a.m.-9:45 a.m.
Level 4, Red Lacquer Ballroom
Moderator: Nikita Penn
8:00 a.m.: A-25. John Sheppard. What brewers should know about viability, vitality, and overall brewing fitness: A mini-review
8:25 a.m.: A-26. Konrad Müller-Auffermann. An alternative method for determining yeast vitality
8:50 a.m.: A-27. Dan Driscoll. Leveraging next generation sequencing in brewing quality control
9:15 a.m.: A-28. Kei Asada. Characteristic analyses of a special bottom-fermenting yeast with a fruity elegant flavor
Sensory II
Thursday, June 5 - 10:00 a.m.-11:45 a.m.
Lobby Level, Empire Ballroom
Moderator: Suzanne Thompson
10:00 a.m.: A-29. Luis Castro.Correlation between sensory analysis and volatile composition of beer using multivariate analysis: Effect of the beer matrix on the sensory perception and volatile fraction behavior
10:25 a.m.: A-30. Laura Marques. The use of electron paramagnetic resonance (EPR) technology for advancing sensory beer flavor stability predictions and brewery improvements
10:50 a.m.: A-31. Qi Li. Hydrogen bonding associations in dilution beer with high-gravity brewing
11:15 a.m.: A-32. Konrad Neumann. Tracking oxidative degradation of linoleic acid by incorporation of isotope labels in aroma active products cis- and trans-4,5-epoxy-2E-decenal
Raw Materials
Thursday, June 5 - 2:00 p.m.-3:45 p.m.
Level 4, Red Lacquer Ballroom
Moderator: Aaron MacLeod
2:00 p.m.: A-33. Brad Rush. Understanding raw materials and their impact on the finished product
2:25 p.m.: A-34. Katrina Christiansen. Playing second fiddle: Making wheat malt user-friendly
2:50 p.m.: A-35. Konrad Müller-Auffermann. Characterization of the fermentation performances and properties of bottom-fermenting, industrial relevant yeast stems
3:15 p.m.: A-36. Rachel Hotchko. A survey of common lactones found in commercially produced dry-hopped beers
Hops
Friday, June 6 - 8:00 a.m.-9:25 a.m.
Level 4, Red Lacquer Ballroom
Moderator: Tom Nielsen
8:00 a.m.: A-37. Victor Algazzali. Bitterness intensity of hop acid oxidation products—Humulinones and hulupones
8:25 a.m.: A-39. Thomas Shellhammer. Varietal dependency of hop-derived water-soluble flavor precursors in beer
8:50 a.m.: A-40. Mark Zunkel. Characterization of Hallertau Mittelfrüh, Citra, and Topaz hops and their impact on the aroma properties of three single-hopped beers using whirlpool hopping
Analytical
Friday, June 6 - 2:00 p.m.-3:45 p.m.
Level 4, Red Lacquer Ballroom
Moderator: Joe Palausky
2:00 p.m.: A-41. Matthew Farber. Biotechnology, biosensors, and beer: The measurement of proteases relevant to brewing
2:25 p.m.: A-42. Kei Saeki. Analysis of beer foam stability-affecting vacuolar protease PrA and its relevant proteins
2:50 p.m.: A-43. Christopher Holtz. Turbidity-causing substances fatty acids and starch: Investigations in synthetic wort
3:15 p.m.: A-44. Nils Rettberg. Lipid analysis in brewing—A case study
