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Keynote Speaker
Big Shoes to Fill
Technical Sessions
1. Semantic lexicons: A natural language approach to the quantitative predictive modeling of descriptive beer sensory analysis. Yizhou Ma, Analytical Flavor Systems
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2. More than just a "flavouring preparation": The role of volatiles in hop essential oil fractions in the modulation of sensory characteristics in beer. Margaux Huismann, Heriot-Watt University
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3. A rapid method to determine the detection threshold of flavor compounds in beer. Bill Simpson, Cara Technology Limited
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4. Application of dry-hopping to modify the aroma of alcohol-free beer. Sabrina Brendel, Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich
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5. Wort sugar utilization during a nine-generation serial repitching experiment. Aaron Smith, Westminster College
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6. House mixed cultures: Genetic and metabolic diversity across America. Blake Tyers, Creature Comforts Brewing Co.
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7. The novel use of artificial intelligence (AI) to predict the quality of propagated yeast before pitching. Lindsey Male, Aberystwyth University
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8. Modeling yeast in suspension during laboratory and commercial fermentations to detect aberrant fermentation processes. Arthur Rudolph, University of Florida
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9. Malt TN and its effect on esterification. Katherine Witrick, Southern Illinois University
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10. Identifying and diagnosing the source of unfilterable beer haze. Margaux Huismann, Heriot-Watt University
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11. Understanding the chemical drivers of the International Bitterness Unit in highly hopped beer. Thomas Shellhammer, Oregon State University
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12. Initial targeted analysis of key aroma compounds from distinct barley and sorghum grain bills. Drew Budner, Coastal Carolina University
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13. Mechanism of alpha-acid isomerization and approaches to control of iso-alpha-acid stereochemistry. Paul Hughes, Oregon State University
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14. The impact on hop-derived volatile compounds in beer by dry-hopping at different points of fermentation using different strains of hops and yeast. Stacey Williams, New Belgium Brewing Co.
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15. Behavior of hop-derived volatile thiols during the harvest period in European and American flavor hops. Mitsuhiro Uemoto, Sapporo Breweries Ltd.
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16. Evaluating kilning temperature on the aroma quality of hops. Lindsey Rubottom, Oregon State University
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17. Getting deep into the steep: Mass spectrometry metabolomics of hot steep malt extracts and association to sensory. Adam Heuberger, Colorado State University
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18. Process analyses of malt production—Influence on gelatinization temperature. Cajetan Geissinger, Technische Univ
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19. Modernizing of malt quality testing towards functional tests of malt quality. Evan Evans, The Tassie Beer Dr
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20. The effect of steeping regime on barley malt quality and its impacts on breeding program selection. Hannah Turner, Montana State University
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21. Dimethyl sulfide in beer: The potential role of hops. Laurent Dagan, NYSEOS
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22. Lifting the cloak on Lactobacillus acetotolerans. Michael Billon, Allagash Brewing Co
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23. Why aging is so different in dry-hopped beers: Fate of their bitterness, flavors, and polyphenols after two years of storage. Carlos Silva Ferreira, Université Catholique de Louvain
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24. Introducing woody character in beer via the use of oak wood extracts. Gert De Rouck, KU Leuven - Technology campus Ghent
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25. Flavor control of nonalcoholic beer by components that affect aftertaste sharpness. Kyosuke Kojima, Kirin Co., Ltd.
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27. Exploring the diversity of hop-derived bitter acids in beer using data-independent acquisition (DIA). Nils Rettberg, VLB Berlin
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28. Development of detection medium for genus Pectinatus and identification of factors affecting its beer spoilage risks. Nobuchika Takesue, Asahi Breweries, Ltd.
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29. Impact of fermentation parameters and hops on the flavor expression of beer yeasts. Gabriela Montandon, Fermentis - SI Lesaffre
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30. Nutrient and substrate content in yeast cultivation media impact on aerobic cell production, fermentation performance, and beer quality. Maria Moutsoglou, Sierra Nevada Brewing Co
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31. What’s the point of yeast mitochondria anyway?. Chris Powell, University of Nottingham
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32. New England IPA (NEIPA)—The hop aroma champion. Martin Biendl, Hopsteiner HHV GmbH
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34. Influence of post-fermentation processes on hop aroma molecules in beer. Dona Ferizi, Totally Natural Solutions Ltd
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35. Investigating the potential for reusing "spent" dry hops in the brew kettle. Dean Hauser, Oregon State University
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36. Rapid and accurate identification of beer-spoilage microorganisms using nanopore-based sequencing technology that potentially revolutionize the microbiology QC tests in breweries. Yohanes Kurniawan, Food Safety Laboratories, Asahi Group Holdings, Ltd.
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38. Applications of vacuum fermentation: Pushing the boundaries of the brewing industry. Mario Guadalupe, University of Florida
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40. Exploration of the flavor space—Using design of experiments (DOE) to model the sensory impact of post-fermentation additions. Becca Ransohoff, MadTree Brewing
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41. Hops varieties analyzed with sensory and analytical best practices. Boris Gadzov, FlavorActiV Limited
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42. A novel image cytometry-based Lactobacillus counting method for the production of kettle sour beer. Kelsey McCulley, Nexcelom Bioscience
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43. Copy number change of bottom fermenting yeast contribution to brewing characteristics. Tomoko Takahashi, Asahi Breweries, Ltd.
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45. Factorial analysis of variance of the inhibiting effects of iso-alpha acid, alpha acid, and sulfur dioxide on the growth of beer-spoilage bacteria in beer. Nobuyuki Hayashi, Kirin Co., Ltd.
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Research Council Talks
46. Assessment of PHS resistance candidate gene variation in barley, Hordeum vulgare L. Mike Giroux, Montana State University
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47. Patterns of Fungal Distribution in Fusarium Infected Barley, Rye and Triticale Grain and Malt. Zhao Jin, Department of Plant Sciences, North Dakota State University
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48. Physiological heterogeneity in daughter yeast cells. Toby Pendlebury, International Centre for Brewing Science, University of Nottingham
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49. Development of Portable GCMS Methods for in-Situ Monitoring of the Malting Process and Early Detection of Barley Contaminatio. Neil Fitzgerald, Marist College
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Posters
33. A comparison of single-stage and two-stage dry-hopping regimes. Dean Hauser, Oregon State University
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39. Mashbill and aging time effects on sensory attributes of American whiskeys. Amanda Stewart, Virginia Tech
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51. Quantitative determination of fusel alcohols, ethyl acetate, dimethyl sulfide, and vicinal diketones in craft beer during a nine generation serial repitching experiment. Bobby Bruggeman, Westminster College
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52. The rapid analysis of propylene glycol in beer by headspace gas chromatography. Ian Farrell, Dogfish Head Brewery
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53. Investigating the relationship between dry hopping, over-attenuation, and vicinal diketones. Daniel Frasco, Thermo Fisher Scientific
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54. Monitoring of brewing process with GC-MS. Gail Harkey, LECO Corporation
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55. What we can learn about beer aging by comparing analytical methods. Cajetan Geissinger, Technische Univ
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56. Three challenges related to flavored malt beverage analysis in a traditional brewery lab. Laura Marques, Molson Coors Canada
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57. Implementation of an in-house malt reference material preparation procedure for the metrological quality control of malt chemistry analysis. Mawill Rodriguez, Canada Malting Co Ltd
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58. Simultaneous determination of hop aroma compounds in beer using SPME-GC-MS: 2019 BCOJ Collaborative Work. Takayuki Watanabe, Sapporo Holdings Ltd
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59. Elemental analysis of beer using microwave plasma atomic emission spectroscopy. Samrat Thapa, University of Lynchburg
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60. Measurement of uncertainty for β-glucan in the analytical laboratory. Jodi Wong, Canada Malting Co Ltd
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62. Malt quality analysis and novel enzyme utilization technology to control the carbohydrate content of beer. Maiko Hinode, Asahi Breweries,Ltd. Research Laboratories for Alcohol Beverages
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63. The contribution of staling aldehydes to the flavor (in)stability of hoppy ales. Nils Rettberg, VLB Berlin
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64. Application of a novel mass spectrometry method to discover influence of genetic, environmental, and processing factors affecting expression in hops. Harmonie Bettenhausen, Colorado State University
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65. Odor-active compounds in different hop varieties—The Sensomics approach. Sabrina Brendel, Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich
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66. Does terroir exist in Cascade hops grown in the Midwest. Timothy Hinze, Shimadzu Scientific Instruments
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67. Impact of kiln temperatures on the enzymatic potential of hops. Scott Lafontaine, Oregon State University
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68. Investigating the relationship between hops drying parameters and hops aromatic essential oils. David Mabie, Univ of Nebraska - Lincoln
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71. New England IPA haze and hop polyphenols. Robert Smith, Hopsteiner
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72. Dry hopping and vicinal diketones: Observations of hop-induced refermentation and associated diacetyl production. Arnbjorn Stokholm, Oregon State University
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73. Genetic and chemical analysis of the lineage of feral hops from British Columbia, Canada. Ji Yang, Langara College
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74. Aroma compounds in a pale ale beer produced with a hop and wood pellet. Mark Zunkel, Joh. Barth & Sohn GmbH & Co. KG
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75. Development of a "peptide" modification technology for improving the mouthfeel of beer. Masaru Kato, Research Laboratories for Alcoholic Beverage Technologies, Kirin Co., Ltd.
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76. Modification of beer aftertaste by controlling maltodextrin branch level. Mayura Mochizuki, Research Laboratories for Alcoholic Beverage Technologies, Kirin Co., Ltd.
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77. The influence of variety, geography, kilning regime, and storage on malt lipoxygenase activity. Bobby Monsour, Rahr Corporation
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78. Processing a historic malting variety for modern day malting and brewing. Eric Perry, Canada Malting Co Ltd
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79. De novo expression of barley ubiquitous β-amylase (Bmy2) in barley grains during micromalting. Marcus Vinje, USDA ARS Cereal Crops Research Unit
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80. Suppression of citrus deterioration odor by ingredients contained in a lemon liqueur. Naoya Chiba, Kirin Co., Ltd.
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81. Electronic tongue evaluation of astringent taste in beer treated with polyvinylpolypyrrolidone (PVPP). Kiel Moore, Ashland Specialty Ingredients GP
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84. Training of assessors to evaluate hop-derived flavor characteristics in beer. Bill Simpson, Cara Technology Limited
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85. Sensory evaluation of carbon dioxide in the brewery. Bill Simpson, Cara Technology Limited
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86. Can barley variety influence beer flavor?. Susan Stewart, The University of Adelaide
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87. Establishing dimethyl sulfide detection thresholds in various beer styles. Karli van Simaeys, Oregon State University
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89. Production of low-alcohol and alcohol-free beer with Pichia kluyveri yeast. Simon Carlsen, Chr. Hansen A/S
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90. Just peachy: Characterizing the fermentations of Florida peach cultivar UFSun tree-ripened on thinned versus unthinned trees. Savanna Curtis, University of Florida
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91. A high-density yeast propagation system for brewing yeast. Dan Donnelly, Dandonnellytek Limited
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92. Genome sequencing and analysis of ale and lager yeasts reveals evolutionarily conserved genome architectures. Riddhiman Garge, Center for Systems and Synthetic Biology
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94. Kombucha: Relating kombucha cultures to product composition. Keisha Harrison, Oregon State University
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95. Evaluating the potential for dry-hopping to introduce unwanted microbes into beer. Keisha Harrison, Oregon State University
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97. Evaluation of potential food safety risks in dry-hopped beer. Kaylyn Kirkpatrick, Cornell University, Department of Food Science
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98. The temperature effect on the flocculence of S. pastorianus throughout a fermentation, using a modified "Helm’s test" to measure flocculation. Devanshu Mehta, University of Florida
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99. Cider production from high-tannin cultivars: Improved fermentation management strategies. Amy Moore, Virginia Tech
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101. Growth characteristics of beer spoilage Lactobacillus curtus and development of its detection medium. Ken-ichi Okumura, Asahi Breweries, Ltd.
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102. The utilization of controlled spoilage studies to determine microbial tolerance limits. Kim Syring, Surly Brewing Company
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103. Yeasts effect on acetaldehyde production in fruited wheat beer during secondary fermentation. Devin Tani, White Labs
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104. Brewing yeast from the Far East: Saccharomyces arboricola and the hybrids. Matthew Winans, West Virginia University
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105. Yeast atlas of America. Matthew Winans, West Virginia University
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Workshops
Discussion of Barrel-age Practices and Stability in Package
Barrel aging
Andrew Parker, Avery Brewing Company; Mark Wilson, Abita Brewing Co. | View Presentation
From Bytes to BeeR: Leveraging the Statistical Programming Language R in Brewing Data Science
Trent Leslie, MadTree Brewing; Lucas Chadwick, Bell's Brewery, Inc.; Drew Russey, Saint Arnold Brewing Co
Overview | View Presentation
Instructions | View Presentation
R Basics: Functions and Packages | View Presentation
ASBC2019_Rworkshop_Modeling the Freshening Power of the Hop (2).nb.html | View Presentation
ASBC2019_Rworkshop_Modeling the Freshening Power of the Hop (2).RMD | View Presentation
ujbc_a_1469081_sm5496.txt | 
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https://www.asbcnet.org/events/archives/2019meeting/program/Documents/BytestoBeeR/Annotated%20R%20functions.R | View Presentation
control_chart_data.csv | View Presentation
control_chart_script_general.R | View Presentation
Hop Selection: An Imperfect Science
Introduction
Amaey Mundkur, John I. Haas | View Presentation
Creating a Formal Hop Selection Program
Ben Bailey, Troegs Brewing Co. | View Presentation
Hop Selection: An Imperfect Science
Patricia Aron, Rahr Corporation | View Presentation
Hops Selection: Breeder Perspective
Michael Ferguson, John I Haas Inc. | View Presentation
Hop Sourcing and Selection for a Brewing Collective
Timothy Matthews, Oskar Blues Brewery
Sensory Methods of Analysis Dive-in
Sensory Methods of Analysis Dive-In
Bob Galligan, Surly Brewing Company; Victor Algazzali, John I. Haas, Inc.; Kaylyn Kirkpatrick, Cornell University, Department of Food Science | View Presentation
Understanding Biotransformation and the Impact on Flavor/Aroma of Beer
Biotransformation: Brewer’s Perspective
Andrew Reyes, Sierra Nevada Brewing Company | View Presentation
Yeast and Hop Interactions: A Review
Brittney Berg, Lallemand Brewing
Unveiling the Magic and Mystery behind Malting and Brewing with Novel and Alternative Grains
Gluten-free
Twila Henley, Grouse Malting and Roasting Company
Malting and Brewing with Novel and Alternative Grains
Jordon Geurts, Briess Malt & Ingredients Co. | View Presentation
Rye for Malting, Brewing & Distilling
Aaron MacLeod, Hartwick College Center for Craft Food and Beverage
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