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Technical Sessions and Posters
1. Global impacts of water scarcity—Culture of cooperation. Benjamin Moline, Molson Coors Brewing Company
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2. Sustainable treatment of high-strength brewery effluent at Bell’s Brewery: Operational efficiencies and life-cycle cost of ownership. Evan Meffert, Bell's Brewery, Inc.
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3. Creating a man-made wetland to process brewery wastewater. Karlos Knott, Bayou Teche Brewing
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4. Brewer’s spent grain—Waste material as potential raw material for a healthy diet. Julia Steiner, Technische Universität München
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6. Sensory and instrumental analyses of compounds affecting the kire (crispness) of beer. Seiko Miyashita, Asahi Breweries, Ltd.
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7. Modern approaches to beer taster training. Bill Simpson, Cara Technology Limited
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8. The suitability of the tetrad test as a replacement for the triangle test in the brewing industry. Hannah Lemar, Campden BRI
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9. Selection and development of new brewing yeasts with superior industrial phenotypes. Alicia Gutierrez Linares, KU Leuven CMPG & VIB Lab for Systems Biology
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10. A large set of newly created interspecific yeast hybrids increases aromatic diversity in lager beers. Stijn Mertens, KU Leuven/VIB
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11. A new take on the oldest biotechnology: Engineering brewer's yeast for production of hop-derived terpenes. Charles Denby, LBNL
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12. Self-cloning brewing yeast—New dimension of beer fermentation? Susann Fischer, Chair of Brewing and Beverage Technology, Technische Universität München
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13. Impact of malt-specific pro- and antioxidants on the formation of dimethyl sulfoxide. Matthias Baldus, Technische Universität Berlin
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14. Barley starch—It’s not about quantity but the quality (Does size matter?). Glen Fox, The University of Queensland
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15. Understanding metabolite variation in barley, malt, and beer and association to flavor and flavor stability: A metabolomics approach. Adam Heuberger, Colorado State University
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16. The lifestyle of beer-spoiling lactic acid bacteria is based on digging in the plasmid pool. Rudi F. Vogel, Technische Universität München
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17. Characterization of beta-glucan formation by Lactobacillus brevis TMW1.2112 isolated from slimy spoiled beer. Marion E Fraunhofer, Technische Universität München
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18. Genome comparisons of Lactobacillus and Pediococcus reveal genetic markers of brewery adaptation. Barry Ziola, University of Saskatchewan
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19. Influence of time, temperature, and hop oil content on aroma extraction during dry-hopping. Sebastian Hinz, Barth Haas Group
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20. The impact of solution-state equilibria on the rate of alpha-acid isomerization. Paul Hughes, Oregon State University
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21. Direct ESI-MS quantitation of bittering acids, isomerization, and oxidation products in hops and beer. Andre Venter, Western Michigan University
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22. Bitterness assessment in dry-hopped beers based on sensory and analytical analysis. Willi Mitter, Hopsteiner
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23. Improving brewhouse efficiency by adjusting mash water, lauter, and sparge volumes. Eddie Gutierrez, Saint Arnold Brewing Company
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25. The comparison of DP enzyme release and persistence with the production of yeast-fermentable sugars during a modified IoB 65°C and Congress mashes. Glen Fox, University of Queensland
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26. Yeast stress when fermenting at high gravity—Sources, damage and the cellular response. Chris Powell, University of Nottingham
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27. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae. Matthew Bochman, Indiana University
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28. Serial repitched fermentations: Two case studies. Maria Josey, Heriot Watt University
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29. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) for brewing microbiology. Anneleen Decloedt, Ghent University
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30. Recent developments in detection and identification methods for beer spoilage lactic acid bacteria. Koji Suzuki, Asahi Breweries, Ltd.
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31. Investigation of Lachancea thermotolerans as a novel, single-strain brewing yeast. Claire Svendsen, North Carolina State University
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32. Isolation and identification of antibacterial compounds against Gram-negative anaerobic bacteria from beer. Hajime Nakata, Sapporo Breweries Ltd., Frontier Laboratories of Value Creation
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33. Hop swelling behavior during dry-hopping. Jörg Engstle, Chair of Process Systems Engineering, Technische Universität München
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34. Assessing the role of four key process variables in the dry-hopping of beer. Christian Holbrook, New Belgium Brewing Company
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35. The influence of hop oil content and composition on hop aroma intensity in dry-hopped beer. Daniel Vollmer, Anheuser-Busch Inbev
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36. Impact of hop pellet processing in regard to flavor contribution in dry-hopped beers. Christina Schoenberger, Barth Haas Group
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37. Process engineering opportunities and impact of relevant parameters in alcohol-free beer production with a focus on thermal dealcoholization. Magdalena Mueller, Technische Universität München
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38. A simplified discussion and explanation of the impact of proper tuning of PID loops on your process. Stephen Carter, LT Software Solutions, Inc
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39. Working with performance metrics for beer packaging-line operational efficiency improvement. Jaime Jurado, Abita Brewing Company
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40. Scalping of hop volatiles from beer into crown cork liner polymers and can coatings. Frank-Jürgen Methner, Technische Universität Berlin
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41. Addition of xylanase and beta-gulucanase under optimal conditions improves the filtration efficiency in rye-malt brewing. Hideki Maeda, Research Laboratories for Alcoholic Beverage Technologies, Kirin Company, Limited
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42. Use of different filtration and stabilization methods for dry-hopped beers and their influence on beer quality parameters (turbidity, foam, and sensory). Christoph Neugrodda, Chair of Brewing and Beverage Technology, Technische Universität München
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43. Challenges in beer membrane filtration—Impact of volatiles on filtration performance of polymer membranes. Michael Kupetz, Chair of Brewing and Beverage Technology, Technische Universität München
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44. Characterization of polymeric beer ingredients for evaluation of palate fullness. Georg Krebs, Chair of Brewing and Beverage Technology, Technische Universität München
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45. Can analytical and sensory assessment be used to accurately predict the sensory characteristics of hops in finished beers? Chris Smart, Campden BRI
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46. The IBU, pH, dry-hopping, ABV, and perceived bitterness—A half century of evolution in the brewing industry has affected the relevance of the IBU. Kurt Driesner, Urban Chestnut Brewing Company
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47. Hops (Humulus lupulus) provide important sources of thiol precursors: A key ingredient to obtain fruity beers. Laurent Dagan, Nyseos
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48. A role of harvest timing in aroma characteristics and related compounds in Saaz hops. Takako Inui, Beer Development Department, Suntory Beer Ltd.
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49. The varietal aroma of ‘Sorachi Ace’: Identification and characterization of unique flavor compounds. Ayako Sanekata, Sapporo Breweries Ltd.
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50. Analyzing hoppy beer flavor—The winding road of a research tool merging into brewery quality control. Nils Rettberg, VLB Berlin
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51. Brewing innovation—Why you need it and how you can get it. Alastair Pringle, Pringle-Scott LLC
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52. Optimization of energy supply and recovery system in the brewing process. Kohei Yamada, Suntory Beer Limited
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53. Lean manufacturing and kaizen in the brewing industry. Jason Wilson, Back Forty Beer Company
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54. Do your asset failures come as a surprise? It’s time to change your maintenance strategy and turn maintenance into a contributor to your profitability. Louis Houle, Systemex Industrial Consutling
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55. Influence of high molecular weight proteins and polypeptides on smoothness of beer. Masaru Kato, Research Laboratories for Alcoholic Beverage Technologies, Kirin Co., Ltd.
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56. Influence of Fusarium avenaceum on barley malt—Monitoring the changes in the protein profile of barley during the malting process. Cajetan Geißinger, Chair of Brewing and Beverage Technology, Technische Universität München
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57. Influence of the grist fractions on the final beer quality. Martin Zarnkow, Research Institute Weihenstephan for Brewing and Food Quality, Technische Universität München-Weihen
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58. The kinetics and chemistry of beer aging—A critical review. Margaux Huismann, International Centre for Brewing and Distilling
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59. Sulfite and thioredoxin: An approach for potentially increasing the free thiol concentration in beer for improvement of flavor stability. Marianne N. Lund, University of Copenhagen
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60. Chasing staling aldehydes—A unique application of HS-SPME-GC-MS/MS in brewing. Jörg Maxminer, Research and Teaching Institute for Brewing in Berlin (VLB)
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61. Utilizing gas chromatography with time-of-flight mass spectrometry to monitor the aging process in bottled beer. Elizabeth Humston-Fulmer, Leco Corporation
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62. Brewing intensification through the lens of the craft brewer. Graham Stewart, International Centre for Brewing and Distilling (ICBD), Heriot Watt University
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63. Tasting the past: The unearthing of the chemistry of medieval beer. Lee Eales, University of Sheffield
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64. The beginnings of beer in the ancient world. Travis Rupp, Avery Brewing Company
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65. A holistic examination of beer bitterness. Christina Hahn, Oregon State University
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66. Hop oil extracts add more to beer than hop aroma! Investigating the impact of hop essential oils on bitterness perception. Olayide Oladokun, University of Nottingham
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67. Influence of beer color on bitterness perception: A consumer-sensory study. Joseph Spearot, Yards Brewing Company and Dogfish Head Craft Brewery
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68. Identification of a precursor of 2-mercapto-3-methyl-1-butanol in beer. Shigekuni Noba, Asahi Breweries, Ltd.
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69. Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes. Linjiang Zhu, Jiangnan University
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70. An investigation of process controls and microbes for the degradation of gluten proteins in wort. Brett Taubman, Appalachian State University
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71. Application of metabolomics to understand the contribution of barley to beer chemistry and flavor. Harmonie Akers, Colorado State University
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72. Aiding the brewer in the struggle against dissolved oxygen with the Anton Paar Cbox. Nick Bigham, Rahr & Sons Brewery
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73. Characterization of the difference between the aroma profiles of beer brewed from sorghum and barley malts. Drew Budner, Coastal Carolina University
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74. Beeromics: Untargeted chemical profiling reveals a novel contextual understanding of beer properties. Duncan Cameron, University of Sheffield
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75. Establishment and practical comparison of methods to measure lactic acid and acetic acid in sour wort and sour beers. Lucas Chadwick, Bell's Brewery Inc.
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76. Analysis and applications of free amino nitrogen in craft beer using the ninhydrin method. Jeffrey Cohen, Stone Brewing
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77. The chemical fingerprint of beer from a single experiment with minimum sample preparation—A rapid quantitive molecular analysis by 1H NMR spectroscopy. John Edwards, Process NMR Associates
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78. Depletion of water as a source for the beer brewery through freeze crystallization. Lars Erlbeck, University of Applied Science
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79. The use of novel, fluorescent biosensors to measure Aspergillus niger prolyl endoprotease activity and substrates in beer over time. Matthew Farber, University of the Sciences
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80. Non-invasive, selective measurement for CO2 in package expands brewers’ quality control toolbox. Roland Folz, Pentair
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81. Effects of proteolytic malt modification on beer quality. Martina Gastl, Technische Universität München-Weihenstephan Lerhstuhl für Brau- und Getränketechnologie
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82. Untargeted metabolomic profiling of an amber ale fermented with four different yeast strains. Karen Fortmann, White Labs
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83. Determination of lower boiling volatiles in beer by headspace GC/MS: 2015 BCOJ collaborative work. Sayuri Kato, Kirin Company, Ltd.
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84. Volatilome profiling of brewing yeasts toward their potential in craft brewing. Meike Kliche, Technical University of Munich
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85. Update on an alternative method to measure alpha-acid utlization: Isomerized alpha-acids in beer and subsequent spectrophotometric measurement. Scott Lafontaine, Oregon State University
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86. Assaying hops and beers with SFE followed by flash LC or UHPLC. Phillip Liescheski, Teledyne Isco
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87. Gas chromatographic-flame ionization investigation of 1,2-propylene glycol in packaged and in-process beer samples. Laura Marques, Molson Coors Canada
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88. Comparison of the aroma profiles of hops by TD-GC-TOF MS and soft electron ionization. Laura McGregor, Markes International
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89. Determination of iron concentrations in beer through key steps in the brewing and packaging processes using iron analysis by ferrozine. Natalie Nienaber, Stone Brewing
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90. The forcing test to estimate beer stability—Influencing parameters and optimization potential. Roland Pahl, VLB Berlin
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91. Determination of alpha- and beta-acid concentrations in type-90 hop pellets by near infrared (NIR) spectroscopy and chemometric analysis. James Redwine, Kalsec, Inc.
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92. Dynamic light scattering and the confirmation of nanobomb theory in primary gushing. David Riveros, KULeuven
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93. Unraveling the complexity of Belgian beers. Miguel Roncoroni, KU Leuven
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95. Gushing prediction based on headspace pressure growth. Petr Kosin, Budejovicky Budvar, N.C.
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96. What is unique in Belgian dry-hopped beers? Carlos Silva Ferreira, Université catholique de Louvain
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97. Tales from the brewing analytics lab: Past problems rising again along with new issues to investigate. Darrin Smith, Eastern Kentucky University
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99. Studies of cell wall degradation in different barley varieties—The effect of subtrate structure and enzymatic activity. Daniele Stock Leh, Technische Universität München
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100. Detection of storage-dependent hop oxidation by direct thermal desorption of hop solids for use with GC-FID and GC-MS. Brett Taubman, Appalachian State University
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101. In-line coagulation monitoring of beer haze using spectrally resolved back scattering sensors in beer. Tobias Teumer, University of Applied Science
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102. The hop disintegrator—A solution providing more work safety and product quality. Michael Dillenburger, Dillenburger & Hertel GmbH
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103. Blocking layers in the lautering filter cake—Influence of particle size and shape. Jörg Engstle, Chair for Process Systems Engineering
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104. Combining in-line instrumentation and data monitoring to improve brewhouse and brewery efficiency. Daniel Gore, Anton Paar GmbH
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105. Input error prevention system at Asahi Breweries, Ltd.. Kazumasa Kosuga, Asahi Breweries, Ltd.
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106. How to pick the best solution for your brewery floor. Bob Rudow, Argelith Ceramic Tiles, Inc.
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107. The brand new, fully automated 8-l-small-scale brewhouse of the Weihenstephan research brewery. Christoph Neugrodda, Technische Universität München, Weihenstephan
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108. Gentle and smart—Final wort treatment by means of a dynamic coolship. Michael Kurzweil, ZIEMANN HOLVRIEKA GmbH
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109. Surface-active technology provides a step change in the use of single-phase acid cleaner with CIP of cellar tanks under CO2 atmosphere. Oscar Medina, Ecolab
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110. Effective does not always mean efficient—New approaches to cleaning fermentation and storage tanks. Matthias Schneider, Lechler GmbH
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111. Cleaning of mash loaded woven filter media by pulsed and continuous jets. Julia Steiner, Technische Universität München - Chair of Brewing and Beverage Technology
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112. New world cooperage, changing the way the spirit lives again. Joe Carbott, Schoolcraft Brewery
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113. Design for maintainability: The new secret cost reduction for breweries. Louis Houle, Systemex Industrial Consulting
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114. Don’t stunt your growth! Make sure you control the risks associated with critical utilities. Louis Houle, Systemex Industrial Consulting
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116. Alcohol-free wheat beer: Optimizing the brewing process and product quality with sour wort. Birgit Schnitzenbaumer, Doehler GmbH
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117. Innovation in beer clarification and stabilization using DE-based adsorbents. Nathan Dias, Imerys Filtration Minerals
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118. Flash pasteurization: How long is the optimal heat-holding time/temperature for achieving the best beer quality? Henri Fischer, Krones, Inc.
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119. Beer haze stabilization made simpler. Wilbert Heijne, DSM
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120. Pectin and gallotannin/pectin combination as alternative fining agents to reduce maturation time and improve filtration performance. Thomas Kunz, Technische Universität Berlin, Chair of Brewing Science
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121. Novel options for stabilization of beer. Kiel Moore, Ashland Inc.
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122. True sample-to-results molecular analysis of multiple species associated with beer spoilage. Peter Trabold, Rheonix Corporation
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123. First approved results in developing a new filter aid based on viscose fibers. Fred Scheer, Krones Inc.
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124. NBB-PCR—A reliable, fast, and universal enrichment broth for PCR detection of beer spoiling microorganisms. Sabine Mueller, Doehler GmbH
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125. Screening for 34 pesticides in hops using GC-MS/MS. Robert Clifford, Shimadzu Scientific Instruments
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126. Analysis of “the big four” heavy metals in hops by graphite furnace atomic absorption and cold vapor mercury. Robert Clifford, Shimadzu Scientific Instruments
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127. High-sensitivity analysis of pesticides in dried hop cones and hop pellets by liquid chromatography-triple quadrupole mass spectrometry. Robert Clifford, Shimadzu Scientific Instruments
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129. Comparison of characteristics of taste and polyphenols in beer using different hop varieties. Takamasa Hasegawa, Suntory Beer Ltd.
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130. Dry-hopping’s effect on beer foam. John Maye, Hopsteiner
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131. Loral HBC 291—A new flavor hop variety. Tim Kostelecky, John I. Haas, Inc.
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132. A novel approach to increase hop efficiency. Rick Ray, Rice Bran Technology
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134. Maximizing hop polyphenols extraction during the boiling process. Salvatore Sparacio, SIMATEC Beer Plant Engineering & Manufacturing
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135. Development of a new quantitation method for polyfunctional thiols and its application for investigation of the characteristic aroma of “flavor hops”. Koji Takazumi, Frontier Laboratories of Value Creation, Sapporo Breweries Ltd.
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136. Development of a novel hop extract comprising humulinic acids as principal constituents. Yoshimasa Taniguchi, Central Laboratories for Key Technologies, Kirin Company, Limited
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137. Fifty ways of green—Hop dosing strategies and their equipment. Udo Funk, ZIEMANN HOLVRIEKA GmbH
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138. Effects in beer hopped with German Perle and Czech Saaz pellet hops with three different HSI values. Sebastian Hinz, Barth Haas Group
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139. Malt contributions to beverage flavor. Cynthia Almaguer, Technische Universität München – Lehrstuhl für Brau- und Getränketechnologie
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140. Response surface and kinetic modeling of the oxidation of dimethyl sulfide in malt model solutions. Matthias Baldus, Technische Universität Berlin
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141. Cold extraction of malt components and their use in brewing applications. Dan Bies, Briess Malt & Ingredients Co.
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143. First evidence of cysteinylated and glutathionylated precursors of 3-mercaptohexan-1-ol in malts: Toward a better aromatic potential management? Laurent Dagan, Nyseos
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144. No barley, no beer: Why the U.S. needs to support growers to keep raising malting barley. Steven Edwardson, North Dakota Barley Council
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145. Malting barley evaluation—Influence of the mashing procedure on malt quality criteria. Martina Gastl, Technische Universität München-Weihenstephan Lehrstuhl für Brau- und Getränketechnologie
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146. Specialty malt acidity. Jordon Geurts, Briess Malt & Ingredients
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147. Barley beer flavor—An Oregon promise. Dustin Herb, Oregon State University
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148. Effects of L-cysteine on malt quality during germination. Shumin Hu, Tsingtao Brewery Co. Ltd.
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149. OptiScreen—Base investigations for a mycotoxin screening sensor system usable in industrial grain sorting. Thomas Kunz, Technische Universität Berlin, Chair of Brewing Science
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150. Special malt production—Selective steering of the roasting process to reduce prooxidative effects of roasted malt. Thomas Kunz, Technische Universität Berlin, Chair of Brewing Science
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151. Rapid performance assessment of barley and malt in the malting and brewing process by near infrared diffuse reflectance spectroscopy. Yueshu Li, Canadian Malting Barley Technical Centre
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152. Quality potential of a new Canadian hulless malting barley variety. Yueshu Li, Canadian Malting Barley Technical Centre
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153. Prediction of wort-sensitive protein from malt. Yang He, Tsingtao Brewery Co. Ltd.
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154. Effects of fungicide and plant growth regulator applications on the quality of barley and malt. Tricia McMillan, Canadian Grain Commission
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155. Effect of crop residue, nitrogen rate, and fungicide application on malt barley productivity and malting quality. Thomas Turkington, Agriculture and Agri-Food Canada
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156. Effect of seed source on malting quality and yield of malting barley. Thomas Turkington, Agriculture and Agri-Food Canada
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157. Control of Fusarium sp. growth on barley and malt by means of chlorine dioxide. Kris Krüger, Sealed Air Corporation
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158. Malting conditions for the evaluation of rye (Secale cereale) genotypes. Yujuan Wang, North Dakota State University
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159. Prospective of demand for malting barley and malt quality for the global brewing industry. Peter Watts, Canadian Malting Barley Technical Centre
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160. Small malt-plant technology and first results—Set up and operations of a craft malthouse. Sebastian Wolfrum, Bull Durham Beer Co. and Epiphany Craft Malt
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161. The interaction between barley protein composition and starch structure: Effects on in vitro digestion of starch. Wenwen Yu, University of Queensland
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162. Comparison of brewing performance using 100% unmalted grains: Barley, wheat, oat, and rye. Shiwen Zhuang, Technical University of Denmark
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163. Hop phytoestrogens and intestinal health following estrogen loss. Alison Hamm, Colorado State University
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165. Non-alcoholic beer: Only the inactive descendant of alcohol-containing beer? Growing evidence of physiological effects of non-alcoholic beer by ingredients other than alcohol. Malaika Fischer, ERDINGER Weissbraeu
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166. A novel pasteurizer treatment program allows full warranty coverage for polypropylene mat top belts in brewery pasteurizers—and it’s green and sustainable. Jack Bland, ChemTreat
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168. Heat shrink sleeve label technologies. Ben Ritter, Accraply, Inc.
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169. Hop tea sensory method. Amanda Benson, Deschutes Brewery
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170. Identifying and controlling the formation of compounds that affect the metallic flavor of beer. Norio Doi, Asahi Breweries Ltd.
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171. The language of hops—How to assess hop flavor in hops and beer. Georg Drexler, Barth Haas Group
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172. Aligning sensory and analytical best practices for monitoring beer flavor stability. Boris Gadzov, FlavorActiV Ltd
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173. The use of a functional carbohydrate to positively impact the sensory characteristics of beer. Scott Helstad, Cargill, Inc. Corn Milling North America
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174. Evaluating real sensorial stability. Petr Kosin, Budejovicky Budvar, N.C.
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175. The hot steep sensory method: A rapid and standardized sensory evaluation method for malt flavor. Cassandra Liscomb, Briess Malt & Ingredients Co.
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176. Sensory thresholds of hop volatile compounds in beer. Meghan Peltz, Sierra Nevada Brewing Co.
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177. Mechanism for fishy aftertaste formation in beer and seafood pairing. Hiroyuki Yoshimoto, Research Laboratories for Alcoholic Beverage Technologies, Kirin Company, Limited
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178. Comparison of conventional aerobic and high-rate anaerobic digester systems for brewery wastewater treatment. Manaf Farhan, EMG International, LLC.
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179. High-rate anaerobic digester systems for brewery wastewater treatment and electricity generation. Manaf Farhan, EMG International, LLC.
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180. Treating brewery wastewater with new physical/chemical technology. Jason Fox, ClearCove, Inc.
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182. How integrated process controls with digital in-line instrumentation supports cost control and quality management in the cloud of IoT/Industry 4.0. Holger Schmidt, Endress+Hauser Messtechnik GmbH
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183. Sustainability of malt barley production in the U.S. Collin Watters, Montana Wheat and Barley Committee
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185. Desiccant dehumidification in breweries: Mold and fungus prevention, food safety, and energy savings. David Summers, Alfa Laval Kathabar Inc.
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186. High-performance graphics—Leading the brewer to faster and more reliable actions in critical situations. Martin Lutz, ProLeiT Corp.
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187. Taxonomic study of a novel beer-spoilage Lactobacillus species closely related to Lactobacillus rossiae. Yuki Asakawa, Asahi Breweries, Ltd.
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188. Tasting terroir: Sensory and alcohol analysis of locally isolated wild yeast. Michael Balla, The College of Saint Rose
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189. The impact of yeast assimilable nitrogen concentration and composition on fermentation kinetics and hydrogen sulfide production during cider fermentation. Tom Boudreau, Virginia Tech
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190. Elucidation and biodiversity of bacterial communities within the phyllosphere of Humulus lupulus L. Scott Britton, Duvel Moortgat, NV
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191. A rapid viability validation method of flash-pasteurized yeast using Cellometer image cytometry. Leo Chan, Nexcelom Bioscience
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193. Intracellular gas bubble formation by the genus Saccharomyces is related to gas release. Lukas Marthinus Du Plooy, University of the Free State
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194. Evaluation of culture medias (YM and YNB) and copper sulfate concentrations for wild yeast detection. Maydelin Espinosa, Molson Coors Brewing Company
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195. Dynamic fermentation: Optimizing yeast viability and system performance. Alyce Hartvigsen, Alfa Laval Copenhagen A/S
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196. Elucidation of the ester formation mechanism in top-fermenting yeast. Chie Hayashi, Suntory Beer Limited
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197. Application of Plackett-Burman experimental design for investigating the effect of wort amino acids on lager yeast fermentation performance and beer flavor production. Yang He, Tsingtao Brewing Ltd.
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198. Rapid and simple method to assess the beer-spoilage potential of yeasts. Kyoko Hiratsuka, Kirin Company, Limited
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199. Yeast uptake of iron, copper, and manganese and the subsequent impact on the flavor stability of beer. David Jenkins, University of Nottingham
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200. Metabolism of maltotriose and higher molecular weight glucose polymers by yeast in the Brettanomyces family. Kent Johnson, Westminster College - Salt Lake City
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201. The potential of MALDI-TOF MS for sensotyping of brewing yeasts. Alexander Lauterbach, Lehrstuhl für Technische Mikrobiologie, Technische Universität München
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203. Generation of novel strains of low-alcohol–producing brewing yeast by selection for alcohol dehydrogenase-defective mutants. Bryant Lo Re, Westminster College - Salt Lake City
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206. Mechanical characterization of individual brewing yeast cells using MEMS: Cell rupture force and stiffness. Andrew MacIntosh, Dalhousie University Process Engineering and Applied Science department
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207. Characterization of fermentations using wild mixed cultures and the effect of bittering hops. Matthew McCarroll, Southern Illinois University
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208. Screening for the brewing ability of non-Saccharomyces yeasts and optimization of fermentation performance of one Torulaspora delbrueckii strain found to be suitable for beer production. Martin Zarnkow, Research Center Weihenstephan for Brewing and Food quality, Technische Universität München
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209. Mitochondrial development during brewery yeast handling. Eoin Moynihan, University Of Nottingham
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210. Capturing terroir: Isolation and characterization of local wild yeast. Kari Murad, The College of Saint Rose
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211. Role of glutathione synthesis and recycling on fermentation efficiency and flavor compound production. Christian Paumi, Eastern Kentucky University
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212. Compositional and ultrastructural characterization of the SMA strain of Saccharomyces pastorianus. Chantel Swart, University of the Free State
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213. Establishment of the method to control fermentation temperature precisely in cylindroconical tanks. Katsuyuki Seki, Asahi Breweries, Ltd.
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214. A new lab-scale method for determining pasteurization requirements in breweries using the highly tolerant surrogate organism Zygosaccharomyces bailii. Chris Smart, Campden BRI
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215. Sapporo’s consistent endeavor for improvement of beer foam stability. Takeshi Nakamura, Frontier Laboratories of Value Creation, Sapporo Breweries Ltd.
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216. Application of near-infrared spectroscopy (NIRs) for on-line determination of critical process parameters and their potential use for a novel feedforward control strategy. Lucas Vann, North Carolina State University
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218. Protocol optimization of recovering and culturing yeast from bottled beer. Helene Ver Eecke, Metropolitan State University of Denver
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219. Adding citrus flavor and sweetness to beer using wine yeast. Dandan Wei, Research Laboratories for Alcoholic Beverage Technologies, Kirin Company, Limited
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220. Phenotypic microarray: A high-throughput screening tool for evaluation of desirable brewing traits in novel yeast strains. Stuart Wilkinson, University of Nottingham. International Centre for Brewing Science (ICBS)
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221. Harnessing flavor diversity in yeast strains from the Allegheny Mountains. Matthew Winans, West Virginia University
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222. Validation of yeast cell analysis using automated image cytometry. Andrew Yourick, Colorado State University
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223. Evaluation of degermed corn grits as adjunct in high-gravity beer brewing. Linjiang Zhu, Jiangnan University
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224. Determining the effects on yeast cell size and count when varying orifice tube size using the Coulter principle. Ashley Lovering, Micromeritics Instrument Corporation
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225. Novel automated method used to measure malt diastatic power. Liisa Otama, Thermo Fisher Scientific
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226. New automated robotic analyzer for IBU, pH, color, and FAN, all according to ASBC Methods. Unit fully automates the manual, time-consuming laboratory test. Mark Payne, Skalar
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227. Classification of beer types using metabolic profiling. Yusuke Takemori, Shimadzu Corporation
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228. Rapid and precise analysis of alcohols and diacetyl in beer using the latest gas chromatograph technologies. Yusuke Takemori, Shimadzu Corporation
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229. Fast and reliable screening and identification of the most relevant beer spoilage bacteria plus detection of spoilage yeasts in beer by real-time PCR. Sarah Borg, BIOTECON Diagnostics
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231. Flavored brand flexibility in new and operating facilities, meeting the challenge of increasing brand flavor and style diversity. Joe Kolodzinski, Symbiont Science, Engineering and Construction, Inc.
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232. Connecting the brewhouse with the office—MES solution for a brewery. Jay Johnson, Krones Inc.
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233. Beverage gas dissolution utilizing pre-centrifuge. Brian Loughrey, ProBrew/TechniBlend
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234. Equal percentage flow characteristics using a butterfly valve. David Schmelig, David Alan Products, LLC
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235. The use of ozone technology in brewery cleaning and sanitation operations: Opportunities for streamlining clean-in-place systems. John Lindam, Ozone Tech Systems OTS AB
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236. Enzymatic diacetyl control without compromising beer quality. Tove Bladt, DuPont Nutrition Biosciences ApS
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239. Detection of glass bottle defects prior to filling. Jeff DeVoy, HEUFT USA, Inc.
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240. Use of microscopic pressurized shockwaves generated by controlled cavitation as a non-shear method for increased extraction of alpha-acids and conversion into IBUs. Santiago Gomez, Apotek Solutions, LLC
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241. The Montana MiniMalter: A tool for applied brewing research. Thomas Blake, Western Feedstock Technologies
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242. Craft malting—Extend your creativity. Johannes Preiß, Kaspar Schulz
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243. Packaging evaluation in quality control of beverages—Growing importance of packaging evaluation in combination with the quality control of bottled beverages. Johann Angres, Steinfurth, Inc.
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244. Applications of machine learning and graphical databases on human sensory and production data for detection, prediction, back-tracing, and mitigation of flaws, taints, and contaminations. Zachary Bushman, Analytical Flavor Systems
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245. Beer flaw identification using a novel sensory data collection and processing technique. Jason Cohen, Analytical Flavor Systems
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246. The Beer Flavor Map: A new tool for bringing modern science to flavor analysis. Nicole Garneau, Flavor Lab, LLC
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247. Incorporating hop flavoring into retail cider. Lindsey Kirchner, Kalsec, Inc.
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248. Flavor standards for beer mix products. Craig Thomas, Cara Technology Limited
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250. Onsite, distributed resource recovery at craft and large-scale breweries. Baji Gobburi, Cambrian Innovation
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251. Management of surplus yeast in modern breweries. Alexander Gertsman, Flottweg Separation Technology
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252. Alternative approach for continuous (main) beer fermentation. Konrad Mueller-Auffermann, Krones AG
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253. A new PCR-based method for the early detection and identification of spoilage yeast in wine, beer, and alcohol-free beverages. Vincent Ulve, Pall GeneDisc Technologies
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254. What we now know about flavor perception. Karl Siebert, Cornell University
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Symposia
Brewery Convention of Japan
The progress of brewing technology and new product development in Japan. Takeshi Nakamura, Sapporo Breweries Ltd.
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Selective removal of myrcene and improved utilization of alpha-acids by pre-incubation of aroma hops. Hisato Imashuku, Asahi Breweries, Ltd.
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Development of a novel culture-independent method for comprehensive detection and identification of beer-spoilage microorganisms. Masaki Shimokawa, Asahi Breweries, Ltd.
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European Brewery Convention
The EBC Brewing Science Group—Challenges and outlook. Carsten Zufall, Cerveceria Polar, C. A.
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Moving EBC from autonomy to effective integration within the context of Brussels based associations. John Brauer, The Brewers of Europe aisbl.
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Hop analysis: International cooperation and new challenges by craft beer. Martin Biendl, Hopsteiner HHV GmbH
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Institute of Brewing and Distilling
The legal status of gluten-free beer. Joy Dubost, Beer Institute
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Gluten detection methods—Advancements and considerations. Lindsay Barr, New Belgium Brewing Co.
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Ultra-low gluten barley—Kebari. Crispin Howitt, CSIRO Agriculture Flagship
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Degradation of immunostimulatory gluten peptides in traditional barley malt beer using a proline-specific endopeptidase. Sylvie van Zandycke, DSM Food Specialties
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Production of gluten-free beers using transglutaminase. Birgit Schnitzenbaumer, Döhler
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Producing a gluten-reduced beer using silica gel treatment. Kenneth Berg, PQ Corporation
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Beyond the beer: The story of the development, production, and stewardship of malted barley based beers made with gluten specific protease. Joe Casey, Craft Brew Alliance
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Workshops
Brewery and Laboratory Safety
Brewery & Laboratory Safety
Mark Jaeggi, Monsanto; Jody Seaman, MillerCoors | View Presentation
Safety Risks in Brewing Labs
Jamie Wenham, Sierra Nevada Brewing Co. | View Presentation
Brewing Fundamentals: Wort Boiling, Practical Science and Techniques
Theory of Heat Exchange
Ashton Lewis, Paul Mueller Company | View Presentation
Heating and Boiling Wort
John Mallett, Bell's Brewery | View Presentation
Brew Kettle Cleaning
Chad Thompson, Ecolab | View Presentation
Hops and Their Evaluation Within Today's Ever-Changing Brewing World
Crop Improvement Program
Paul D. Matthews, Hopsteiner | View Presentation
Hop Breeding: Why, how, and the impact of new variety evaluation and selection
Jason Perrault, Select Botanicals Group LLC | View Presentation
Instrumental Evaluation of Hops
Tom Shellhammer, Oregon State University | View Presentation
Hygienic Design, Sustainable Cleaning, and Validation
Microbiological assessment of compressed gases, ambient air, and surfaces in the brewery
Wade Begrow, Bell's Brewery | View Presentation
Principals of Cleaning & Sanitizing In The Modern Brewery
Jim Diamantis, The Vincit Group | View Presentation
Facility Design: Make it and keep it hygienic
Bryan Downer, Central States Industrial | View Presentation
Managing the Herd
Truly local beer and the wild world of wild yeast
Matthew L. Bochman, Wild Pitch Yeast, LLC | View Presentation
A Sensory Lexicon of Barrel-Aged Beers
Time, Temperature, and Barrels and Their Effects on Major Beer
Compounds
Molly Browning, Trophy Brewing Company | View Presentation
Bourbon Barrel aged Beer Flavor Analysis
Steve Gonzalez, Stone Brewing | View Presentation
The History of Barrels and Modern Barrel-aging
Chad Yakobson, Crooked Stave Artisan Beer | View Presentation
Sour Beers
The Art & Science of Sour
Beer Production
Rob Christiansen, Lauren Salazar, and Kelly Tretter, New Belgium Brewing Co.; Andy Parker, Avery Brewing Co. | View Presentation
Supplier Partnerships
Establishing a Supplier Quality Program
Aaron Golston, Lagunitas Brewing Company | View Presentation
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Global Conversations
Brewing Water: Taking Control and Flavor Impacts
Brewing and Water Treatment
Steve Corbett, H2O Engineering, Inc. | View Presentation
Brew Water Experiment
Aaron Justus, Ballast Point Brewing | View Presentation
A Study of Mash pH and its effects on Yield and Fermentability
John Palmer, Palmer Brewing Solutions, Inc. | View Presentation
Beverage Consumer Trends
Beverage Consumer Trends
Jenny Zegler, Mintel | View Presentation
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