American Society of Brewing ChemistsEventsMeeting Archives2015 MeetingProgram & EventsTechnical Sessions

bannerTechnical Sessions

  1. Sensory
  2. Industrial Yeast Management
  3. Hop Aroma
  4. Flavor and Product Stability I
  5. Foam
  6. Yeast and Microbiology
  7. Malt and Grain
  8. Methods of Analysis
  9. Hop Flavor and Analytics
  10. Fermentation
  11. Flavor and Product Stability II

Technical Session 1 - Sensory

Sunday, June 14 • 10:15 a.m.–12:00 p.m. • Fiesta 3,4,6,8

  1. L. Guerdrum. A contemporary tool for a new age in brewing: Bringing modern science into everyday flavor analysis
  2. J. Hort. Measuring the emotional response to beer: The long and the short of it!
  3. B. Gadzov. Beer quality and stability on the market
  4. A. G. Barlow. New methods of sensory evaluation: Their implications and applications for drinkability assessment and beer–food pairing based upon statistical and consumer studies

Technical Session 2 - Industrial Yeast Management

Sunday, June 14 • 2:00–3:15 p.m. • Fiesta 3,4,6,8

  1. A. R. Bhat. Evaluating a portable yeast pitching skid for reliable and accurate pitching for craft breweries
  2. J. Carvell. Practical experiences with an automated yeast cell counter using methylene blue in breweries
  3. K. McCulley. Rapid yeast viability detection method in complex brewing samples using the Cellometer X2 image cytometry

Technical Session 3 - Hop Aroma

Monday, June 15 • 8:30–10:15 p.m. • Fiesta 3,4,6,8

  1. D. C. Sharp. Contributions from the β-glucosidase activity of brewing yeast to hoppy beer aroma
  2. T. Praet. Sesquiterpene oxidation products as key impact compounds for “kettle hop” aroma
  3. D. M. Vollmer. The influence of oil content on aroma in beer dry-hopped with Cascade
  4. J. Wei. Measurement of terpene alcohols and their stereoisomers in beer and the applications for improving beer hop aroma

Technical Session 4 - Flavor and Product Stability I

Monday, June 15 • 10:45 a.m.–12:00 p.m. • Fiesta 3,4,6,8

  1. A. L. Heuberger. Non-volatile metabolites associated with flavor stability in beer
  2. N. Doi. What compound is primarily responsible for the metallic flavor in beer?
  3. N. Rettberg. Permeation of volatile organic compounds into packaged beer—Tools for practice oriented simulation and analysis

Technical Session 5 - Foam

Monday, June 15 • 10:45 a.m.–12:00 p.m. • Flores 1–2

  1. Y. Katayama. Improvement of wort foam stability by yeast-derived substances
  2. C. Neugrodda. Influence of hop products and natural foam enhancer on beer foam
  3. Y. Zhou. The influence of beer protein components and content on beer colloidal and foam quality

Technical Session 6 - Yeast and Microbiology

Monday, June 15 • 2:00–3:45 p.m. • Flores 1–2

  1. T. Kato. Fermentation ability of bottom fermenting yeast exhibiting defective entry into the quiescent state
  2. J. Bergsveinson. Search for genetic markers for lactic acid bacteria beer-spoilage and the role of dissolved CO2/pressure on bacterial growth in beer
  3. S. Deckers. Gushing Task Force: Round table on “primary gushing”
  4. C. Geissinger. Fusarium species on barley malt—Visual assessment as an appropriate tool?

Technical Session 7 - Malt and Grain

Tuesday, June 16 • 8:30–10:15 a.m. • Fiesta 3,4,6,8

  1. C. L. Almaguer. From raw materials to malts: Influence of the malting parameters on malt aroma development
  2. D. W. Herb. Barley contributions to beer flavor I: Effect of variety, location, and genotype × environment interaction on beer flavor
  3. C. I. Nnamchi. Influence of added commercial enzyme preparations and mashing temperature on extract recovery of laboratory malted Nigerian grown pearl millet and wheat
  4. K. L. Christiansen. Overcoming pre-harvest sprout damaged malt: The effects of enzyme addition

Technical Session 8 - Methods of Analysis

Tuesday, June 16 • 1:30–3:15 p.m. • Fiesta 3,4,6,8

  1. D. Sedin. Development of a GC method for the analysis of twelve key fermentation derived volatiles utilizing deuterated internal standards, SPME, and SIM
  2. C. A. Hughey. Beeromics: From QC to IDs of differentially expressed compounds
  3. A. R. Spevacek. NMR metabolomics reveals molecular details of the brewing process
  4. F. Verkoelen. The evolution of CO2 measurement within the brewing industry: What does it bring to breweries and what will be the next step?

Technical Session 9 - Hop Flavor and Analytics

Wednesday, June 17 • 8:30–10:15 a.m. • Fiesta 3,4,6,8

  1. M. Biendl. Hard resins: The complementary bitter fraction present in hops, pellets, and ethanol extract
  2. G. Hasman. Direct ESI-MS quantitation of bittering acids, isomerization, and oxidation products in hops and beer for calculation of the hop storage index and international bitterness units
  3. C. Schoenberger. The influence of mode of dry hopping on flavor stability of dry-hopped beers
  4. M. C. Qian. Key aroma compounds in “Centennial,” “Citra,” and “Nelson Sauvin” hop identified by aroma extract dilution analysis

Technical Session 10 - Fermentation

Wednesday, June 17 • 1:00–2:15 p.m. • Flores 1–2

  1. Y. Muraoka. Very high gravity brewing: Effects of the processes on fermentation in 30°Plato wort
  2. A. Speers. Monitoring of industrial ale and lager brewing fermentations
  3. T. Irie. Analysis of sugar attenuation with a curve-fitting method and its application for industrial fermentation control

Technical Session 11 - Flavor and Product Stability II

Wednesday, June 17 • 1:00–2:15 p.m. • Fiesta 3,4,6,8

  1. G. Zhou. Study on proanthocyanidins-rich beer
  2. B. M. Titus. The effects of polyphenols extracted during dry hopping on beer flavor stability
  3. D. J. Cook. A novel beer fining and stabilizing agent extracted from hops