1. Global impacts of water scarcity—Culture of cooperation. Benjamin Moline, Molson Coors Brewing Company
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.
3. Creating a man-made wetland to process brewery wastewater. Karlos Knott, Bayou Teche Brewing
4. Brewer’s spent grain—Waste material as potential raw material for a healthy diet. Julia Steiner, Technische Universität München
6. Sensory and instrumental analyses of compounds affecting KIRE (crispness) of beer. Seiko Miyashita, Asahi Breweries, Ltd.
7. Modern approaches to beer taster training. Bill Simpson, Cara Technology Limited
8. The suitability of the tetrad test as a replacement for the triangle test in the brewing industry. Hannah Lemar, Campden BRI
9. Selection and development of new brewing yeasts with superior industrial phenotypes. Alicia Gutierrez Linares, KU Leuven CMPG & VIB Lab for Systems Biology
10. A large set of newly created interspecific yeast hybrids increases aromatic diversity in lager beers. Stijn Mertens, KU Leuven/VIB
11. A new take on the oldest biotechnology: Engineering brewer's yeast for production of hop-derived terpenes. Charles Denby, LBNL
12. Self-cloning brewing yeast—New dimension of beer fermentation?. Susann Fischer, Chair of Brewing and Beverage Technology, Technische Universität München
13. Impact of malt-specific pro- and antioxidants on the formation of dimethyl sulfoxide. Matthias Baldus, Technische Universität Berlin
14. Barley starch—It’s not about quantity but the quality (Does size matter?). Glen Fox, The University of Queensland
15. Understanding metabolite variation in barley, malt, and beer and association to flavor and flavor stability: A metabolomics approach. Adam Heuberger, Colorado State University
16. The lifestyle of beer-spoiling lactic acid bacteria is based on digging in the plasmid pool. Rudi F. Vogel, Technische Universität München
17. Characterization of beta-glucan formation by Lactobacillus brevis TMW1.2112 isolated from slimy spoiled beer. Marion E Fraunhofer, Technische Universität München
18. Genome comparisons of Lactobacillus and Pediococcus reveal genetic markers of brewery adaptation. Barry Ziola, University of Saskatchewan
19. Influence of time, temperature, and hop oil content on aroma extraction during dry-hopping. Sebastian Hinz, Barth Haas Group
20. The impact of solution-state equilibria on the rate of alpha-acid isomerization. Paul Hughes, Oregon State University
21. Direct ESI-MS quantitation of bittering acids, isomerization, and oxidation products in hops and beer. Andre Venter, Western Michigan University
22. Bitterness assessment in dry-hopped beers based on sensory and analytical analysis. Willi Mitter, Hopsteiner
23. Improving brewhouse efficiency by adjusting mash water, lauter, and sparge volumes. Eddie Gutierrez, Saint Arnold Brewing Company
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
26. Yeast stress when fermenting at high gravity—Sources, damage and the cellular response. Chris Powell, University of Nottingham
27. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae. Matthew Bochman, Indiana University
28. Serial repitched fermentations: Two case studies. Maria Josey, Heriot Watt University
29. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) for brewing microbiology. Anneleen Decloedt, Ghent University
30. Recent developments in detection and identification methods for beer spoilage lactic acid bacteria. Koji Suzuki, Asahi Breweries, Ltd.
31. Investigation of Lachancea thermotolerans as a novel, single-strain brewing yeast. Claire Svendsen, North Carolina State University
32. Isolation and identification of antibacterial compounds against Gram-negative anaerobic bacteria from beer. Hajime Nakata, Sapporo Breweries Ltd., Frontier Laboratories of Value Creation
33. Hop swelling behavior during dry-hopping. Jörg Engstle, Chair of Process Systems Engineering, Technische Universität München
34. Assessing the role of four key process variables in the dry-hopping of beer. Christian Holbrook, New Belgium Brewing Company
35. The influence of hop oil content and composition on hop aroma intensity in dry-hopped beer. Daniel Vollmer, Oregon State University
36. Impact of hop pellet processing in regard to flavor contribution in dry-hopped beers. Christina Schoenberger, Barth Haas Group
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
38. A simplified discussion and explanation of the impact of proper tuning of PID loops on your process. Stephen Carter, LT Software Solutions, Inc
39. Working with performance metrics for beer packaging-line operational efficiency improvement. Jaime Jurado, Abita Brewing Company
40. Scalping of hop volatiles from beer into crown cork liner polymers and can coatings. Frank-Jürgen Methner, Technische Universität Berlin
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
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
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
44. Characterization of polymeric beer ingredients for evaluation of palate fullness. Georg Krebs, Chair of Brewing and Beverage Technology, Technische Universität München
45. Can analytical and sensory assessment be used to accurately predict the sensory characteristics of hops in finished beers?. Chris Smart, Campden BRI
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
47. Hops (Humulus lupulus) provide important sources of thiol precursors: A key ingredient to obtain fruity beers. Laurent Dagan, Nyseos
48. A role of harvest timing in aroma characteristics and related compounds in Saaz hops. Takako Inui, Beer Development Department, Suntory Beer Ltd.
49. The varietal aroma of ‘Sorachi Ace’: Identification and characterization of unique flavor compounds. Ayako Sanekata, Sapporo Breweries Ltd.
50. Analyzing hoppy beer flavor—The winding road of a research tool merging into brewery quality control. Nils Rettberg, VLB Berlin
51. Brewing innovation—Why you need it and how you can get it. Alastair Pringle, Pringle-Scott LLC
52. Optimization of energy supply and recovery system in the brewing process. Kohei Yamada, Suntory Beer Limited
53. Lean manufacturing and kaizen in the brewing industry. Jason Wilson, Back Forty Beer Company
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
55. Influence of high molecular weight proteins and polypeptides on smoothness of beer. Masaru Kato, Research Laboratories for Alcoholic Beverage Technologies, Kirin Co., Ltd.
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
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
58. The kinetics and chemistry of beer aging—A critical review. Margaux Huismann, International Centre for Brewing and Distilling
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
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)
61. Utilizing gas chromatography with time-of-flight mass spectrometry to monitor the aging process in bottled beer. Elizabeth Humston-Fulmer, Leco Corporation
62. Brewing intensification through the lens of the craft brewer. Graham Stewart, International Centre for Brewing and Distilling (ICBD), Heriot Watt University
63. Tasting the past: The unearthing of the chemistry of medieval beer. Lee Eales, University of Sheffield
64. The beginnings of beer in the ancient world. Travis Rupp, Avery Brewing Company
65. A holistic examination of beer bitterness. Christina Hahn, Oregon State University
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
67. Influence of beer color on bitterness perception: A consumer-sensory study. Joseph Spearot, Yards Brewing Company and Dogfish Head Craft Brewery
68. Identification of a precursor of 2-mercapto-3-methyl-1-butanol in beer. Shigekuni Noba, Asahi Breweries, Ltd.
69. Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes. Linjiang Zhu, Jiangnan University
70. An investigation of process controls and microbes for the degradation of gluten proteins in wort. Brett Taubman, Appalachian State University
71. Application of metabolomics to understand the contribution of barley to beer chemistry and flavor. Harmonie Akers, Colorado State University
72. Aiding the brewer in the struggle against dissolved oxygen with the Anton Paar Cbox. Nick Bigham, Rahr & Sons Brewery
73. Characterization of the difference between the aroma profiles of beer brewed from sorghum and barley malts. Drew Budner, Coastal Carolina University
74. Beeromics: Untargeted chemical profiling reveals a novel contextual understanding of beer properties. Duncan Cameron, University of Sheffield
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.
76. Analysis and applications of free amino nitrogen in craft beer using the ninhydrin method. Jeffrey Cohen, Stone Brewing
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
78. Depletion of water as a source for the beer brewery through freeze crystallization. Lars Erlbeck, University of Applied Science
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
80. Non-invasive, selective measurement for CO2 in package expands brewers’ quality control toolbox. Roland Folz, Pentair
81. Effects of proteolytic malt modification on beer quality. Martina Gastl, Technische Universität München-Weihenstephan Lerhstuhl für Brau- und Getränketechnologie
82. Untargeted metabolomic profiling of an amber ale fermented with four different yeast strains. Karen Fortmann, White Labs
83. Determination of lower boiling volatiles in beer by headspace GC/MS: 2015 BCOJ collaborative work. Sayuri Kato, Kirin Company, Ltd.
84. Volatilome profiling of brewing yeasts toward their potential in craft brewing. Meike Kliche, Technical University of Munich
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
86. Assaying hops and beers with SFE followed by flash LC or UHPLC. Phillip Liescheski, Teledyne Isco
87. Gas chromatographic-flame ionization investigation of 1,2-propylene glycol in packaged and in-process beer samples. Laura Marques, Molson Coors Canada
88. Comparison of the aroma profiles of hops by TD-GC-TOF MS and soft electron ionization. Laura McGregor, Markes International
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
90. The forcing test to estimate beer stability—Influencing parameters and optimization potential. Roland Pahl, VLB Berlin
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.
92. Dynamic light scattering and the confirmation of nanobomb theory in primary gushing. David Riveros, KULeuven
93. Unraveling the complexity of Belgian beers. Miguel Roncoroni, KU Leuven
95. Gushing prediction based on headspace pressure growth. Petr Kosin, Budejovicky Budvar, N.C.
96. What is unique in Belgian dry-hopped beers?. Carlos Silva Ferreira, Université catholique de Louvain
97. Tales from the brewing analytics lab: Past problems rising again along with new issues to investigate. Darrin Smith, Eastern Kentucky University
99. Studies of cell wall degradation in different barley varieties—The effect of subtrate structure and enzymatic activity. Daniele Stock Leh, Technische Universität München
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
101. In-line coagulation monitoring of beer haze using spectrally resolved back scattering sensors in beer. Tobias Teumer, University of Applied Science
102. The hop disintegrator—A solution providing more work safety and product quality. Michael Dillenburger, Dillenburger & Hertel GmbH
103. Blocking layers in the lautering filter cake—Influence of particle size and shape. Jörg Engstle, Chair for Process Systems Engineering
104. Combining in-line instrumentation and data monitoring to improve brewhouse and brewery efficiency. Daniel Gore, Anton Paar GmbH
105. Input error prevention system at Asahi Breweries, Ltd. Kazumasa Kosuga, Asahi Breweries, Ltd.
106. How to pick the best solution for your brewery floor. Bob Rudow, Argelith Ceramic Tiles, Inc.
107. The brand new, fully automated 8-l-small-scale brewhouse of the Weihenstephan research brewery. Johannes Tippmann, Technische Universität München, Weihenstephan
108. Gentle and smart—Final wort treatment by means of a dynamic coolship. Michael Kurzweil, ZIEMANN HOLVRIEKA GmbH
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
110. Effective does not always mean efficient—New approaches to cleaning fermentation and storage tanks. Matthias Schneider, Lechler GmbH
111. Cleaning of mash loaded woven filter media by pulsed and continuous jets. Julia Steiner, Technische Universität München
112. New world cooperage, changing the way the spirit lives again. Joe Carbott, Schoolcraft Brewery
113. Design for maintainability: The new secret cost reduction for breweries. Louis Houle, Systemex Industrial Consulting
114. Don’t stunt your growth! Make sure you control the risks associated with critical utilities. Louis Houle, Systemex Industrial Consulting
116. Alcohol-free wheat beer: Optimizing the brewing process and product quality with sour wort. Birgit Schnitzenbaumer, Doehler GmbH
117. Innovation in beer clarification and stabilization using DE-based adsorbents. Nathan Dias, Imerys Filtration Minerals
118. Flash pasteurization: How long is the optimal heat-holding time/temperature for achieving the best beer quality?. Henri Fischer, Krones, Inc.
119. Beer haze stabilization made simpler. Wilbert Heijne, DSM
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
121. Novel options for stabilization of beer. Kiel Moore, Ashland Inc.
122. True sample-to-results molecular analysis of multiple species associated with beer spoilage. Peter Trabold, Rheonix Corporation
123. First approved results in developing a new filter aid based on viscose fibers. Fred Scheer, Krones Inc.
124. NBB-PCR—A reliable, fast, and universal enrichment broth for PCR detection of beer spoiling microorganisms. Sabine Mueller, Doehler GmbH
125. Screening for 34 pesticides in hops using GC-MS/MS. Robert Clifford, Shimadzu Scientific Instruments
126. Analysis of “the big four” heavy metals in hops by graphite furnace atomic absorption and cold vapor mercury. Robert Clifford, Shimadzu Scientific Instruments
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
129. Comparison of characteristics of taste and polyphenols in beer using different hop varieties. Takamasa Hasegawa, Suntory Beer Ltd.
130. Dry-hopping’s effect on beer foam. John Maye, Hopsteiner
131. Loral HBC 291—A new flavor hop variety. Tim Kostelecky, John I. Haas, Inc.
132. A novel approach to increase hop efficiency. Rick Ray, Rice Bran Technology
134. Maximizing hop polyphenols extraction during the boiling process. Salvatore Sparacio, SIMATEC Beer Plant Engineering & Manufacturing
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.
136. Development of a novel hop extract comprising humulinic acids as principal constituents. Yoshimasa Taniguchi, Central Laboratories for Key Technologies, Kirin Company, Limited
137. Fifty ways of green—Hop dosing strategies and their equipment. Udo Funk, ZIEMANN HOLVRIEKA GmbH
138. Effects in beer hopped with German Perle and Czech Saaz pellet hops with three different HSI values. Sebastian Hinz, Barth Haas Group
139. Malt contributions to beverage flavor. Cynthia Almaguer, Technische Universität München – Lehrstuhl für Brau- und Getränketechnologie
140. Response surface and kinetic modeling of the oxidation of dimethyl sulfide in malt model solutions. Matthias Baldus, Technische Universität Berlin
141. Cold extraction of malt components and their use in brewing applications. Dan Bies, Briess Malt & Ingredients Co.
143. First evidence of cysteinylated and glutathionylated precursors of 3-mercaptohexan-1-ol in malts: Toward a better aromatic potential management?. Laurent Dagan, Nyseos
144. No barley, no beer: Why the U.S. needs to support growers to keep raising malting barley. Steven Edwardson, North Dakota Barley Council
145. Malting barley evaluation—Influence of the mashing procedure on malt quality criteria. Martina Gastl, Technische Universität München-Weihenstephan Lehrstuhl für Brau- und Getränketechnologie
146. Specialty malt acidity. Jordon Geurts, Briess Malt & Ingredients
147. Barley beer flavor—An Oregon promise. Dustin Herb, Oregon State University
148. Effects of L-cysteine on malt quality during germination. Shumin Hu, Tsingtao Brewery Co. Ltd.
149. OptiScreen—Base investigations for a mycotoxin screening sensor system usable in industrial grain sorting. Thomas Kunz, Technische Universität Berlin, Chair of Brewing Science
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
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
152. Quality potential of a new Canadian hulless malting barley variety. Yueshu Li, Canadian Malting Barley Technical Centre
153. Prediction of wort-sensitive protein from malt. Jia Liu, Tsingtao Brewery Co. Ltd.
154. Effects of fungicide and plant growth regulator applications on the quality of barley and malt. Tricia McMillan, Canadian Grain Commission
155. Effect of crop residue, nitrogen rate, and fungicide application on malt barley productivity and malting quality. Thomas Turkington, Agriculture and Agri-Food Canada
156. Effect of seed source on malting quality and yield of malting barley. Thomas Turkington, Agriculture and Agri-Food Canada
157. Control of Fusarium sp. growth on barley and malt by means of chlorine dioxide. Kris Krüger, Sealed Air Corporation
158. Malting conditions for the evaluation of rye (Secale cereale) genotypes. Yujuan Wang, North Dakota State University
159. Prospective of demand for malting barley and malt quality for the global brewing industry. Peter Watts, Canadian Malting Barley Technical Centre
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
161. The interaction between barley protein composition and starch structure: Effects on in vitro digestion of starch. Wenwen Yu, University of Queensland
162. Comparison of brewing performance using 100% unmalted grains: Barley, wheat, oat, and rye. Shiwen Zhuang, Technical University of Denmark
163. Hop phytoestrogens and intestinal health following estrogen loss. Alison Hamm, Colorado State University
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. Johannes Scherr, Technische Universität München, Klinikum rechts der Isar, Präventive und rehabilitative Sportmedizin
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
168. Heat shrink sleeve label technologies. Ben Ritter, Accraply, Inc.
169. Hop tea sensory method. Amanda Benson, Deschutes Brewery
170. Identifying and controlling the formation of compounds that affect the metallic flavor of beer. Norio Doi, Asahi Breweries Ltd.
171. The language of hops—How to assess hop flavor in hops and beer. Georg Drexler, Barth Haas Group
172. Aligning sensory and analytical best practices for monitoring beer flavor stability. Boris Gadzov, FlavorActiV Ltd
173. The use of a functional carbohydrate to positively impact the sensory characteristics of beer. Scott Helstad, Cargill, Inc. Corn Milling North America
174. Evaluating real sensorial stability. Petr Kosin, Budejovicky Budvar, N.C.
175. The hot steep sensory method: A rapid and standardized sensory evaluation method for malt flavor. Cassandra Liscomb, Briess Malt & Ingredients Co.
176. Sensory thresholds of hop volatile compounds in beer. Meghan Peltz, Sierra Nevada Brewing Co.
177. Mechanism for fishy aftertaste formation in beer and seafood pairing. Hiroyuki Yoshimoto, Research Laboratories for Alcoholic Beverage Technologies, Kirin Company, Limited
178. Comparison of conventional aerobic and high-rate anaerobic digester systems for brewery wastewater treatment. Manaf Farhan, EMG International, LLC.
179. High-rate anaerobic digester systems for brewery wastewater treatment and electricity generation. Manaf Farhan, EMG International, LLC.
180. Treating brewery wastewater with new physical/chemical technology. Jason Fox, ClearCove, Inc.
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
183. Sustainability of malt barley production in the U.S. Collin Watters, Montana Wheat and Barley Committee
185. Desiccant dehumidification in breweries: Mold and fungus prevention, food safety, and energy savings. David Summers, Alfa Laval Kathabar Inc.
186. High-performance graphics—Leading the brewer to faster and more reliable actions in critical situations. Martin Lutz, ProLeiT Corp.
187. Taxonomic study of a novel beer-spoilage Lactobacillus species closely related to Lactobacillus rossiae. Yuki Asakawa, Asahi Breweries, Ltd.
188. Tasting terroir: Sensory and alcohol analysis of locally isolated wild yeast. Michael Balla, The College of Saint Rose
189. The impact of yeast assimilable nitrogen concentration and composition on fermentation kinetics and hydrogen sulfide production during cider fermentation. Tom Boudreau, Virginia Tech
190. Elucidation and biodiversity of bacterial communities within the phyllosphere of Humulus lupulus L. . Scott Britton, Duvel Moortgat, NV
191. A rapid viability validation method of flash-pasteurized yeast using Cellometer image cytometry. Leo Chan, Nexcelom Bioscience
193. Intracellular gas bubble formation by the genus Saccharomyces is related to gas release. Lukas Marthinus Du Plooy, University of the Free State
194. Evaluation of culture medias (YM and YNB) and copper sulfate concentrations for wild yeast detection. Madelyn Espinosa, Molson Coors Brewing Company
195. Dynamic fermentation: Optimizing yeast viability and system performance. Alyce Hartvigsen, Alfa Laval Copenhagen A/S
196. Elucidation of the ester formation mechanism in top-fermenting yeast. Chie Hayashi, Suntory Beer Limited
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.
198. Rapid and simple method to assess the beer-spoilage potential of yeasts. Kyoko Hiratsuka, Kirin Company, Limited
199. Yeast uptake of iron, copper, and manganese and the subsequent impact on the flavor stability of beer. David Jenkins, University of Nottingham
200. Metabolism of maltotriose and higher molecular weight glucose polymers by yeast in the Brettanomyces family. Kent Johnson, Westminster College - Salt Lake City
201. The potential of MALDI-TOF MS for sensotyping of brewing yeasts. Alexander Lauterbach, Lehrstuhl für Technische Mikrobiologie, Technische Universität München
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
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
207. Characterization of fermentations using wild mixed cultures and the effect of bittering hops. Matthew McCarroll, Southern Illinois University
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
209. Mitochondrial development during brewery yeast handling. Eoin Moynihan, University Of Nottingham
210. Capturing terroir: Isolation and characterization of local wild yeast. Kari Murad, The College of Saint Rose
211. Role of glutathione synthesis and recycling on fermentation efficiency and flavor compound production. Christian Paumi, Eastern Kentucky University
212. Compositional and ultrastructural characterization of the SMA strain of Saccharomyces pastorianus. Greg Potter, Dalhousie University
213. Establishment of the method to control fermentation temperature precisely in cylindroconical tanks. Katsuyuki Seki, Asahi Breweries, Ltd.
214. A new lab-scale method for determining pasteurization requirements in breweries using the highly tolerant surrogate organism Zygosaccharomyces bailii. Chris Smart, Campden BRI
215. Sapporo’s consistent endeavor for improvement of beer foam stability. Takeshi Nakamura, Frontier Laboratories of Value Creation, Sapporo Breweries Ltd.
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
218. Protocol optimization of recovering and culturing yeast from bottled beer. Helene Ver Eecke, Metropolitan State University of Denver
219. Adding citrus flavor and sweetness to beer using wine yeast. Dandan Wei, Research Laboratories for Alcoholic Beverage Technologies, Kirin Company, Limited
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)
221. Harnessing flavor diversity in yeast strains from the Allegheny Mountains. Matthew Winans, West Virginia University
222. Validation of yeast cell analysis using automated image cytometry. Andrew Yourick, Colorado State University
223. Evaluation of degermed corn grits as adjunct in high-gravity beer brewing. Linjiang Zhu, Jiangnan University
224. Determining the effects on yeast cell size and count when varying orifice tube size using the Coulter principle. Ashley Lovering, Micromeritics Instrument Corporation
225. Novel automated method used to measure malt diastatic power. Liisa Otama, Thermo Fisher Scientific
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
227. Classification of beer types using metabolic profiling. Yusuke Takemori, Shimadzu Corporation
228. Rapid and precise analysis of alcohols and diacetyl in beer using the latest gas chromatograph technologies. Yusuke Takemori, Shimadzu Corporation
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
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.
232. Connecting the brewhouse with the office—MES solution for a brewery. Jay Johnson, Krones Inc.
233. Beverage gas dissolution utilizing pre-centrifuge. Brian Loughrey, ProBrew/TechniBlend
234. Equal percentage flow characteristics using a butterfly valve. David Schmelig, David Alan Products, LLC
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
236. Enzymatic diacetyl control without compromising beer quality. Tove Bladt, DuPont Nutrition Biosciences ApS
239. Detection of glass bottle defects prior to filling. Jeff DeVoy, HEUFT USA, Inc.
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
241. The Montana MiniMalter: A tool for applied brewing research. Thomas Blake, Western Feedstock Technologies
242. Craft malting—Extend your creativity. Johannes Preiß, Kaspar Schulz
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.
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
245. Beer flaw identification using a novel sensory data collection and processing technique. Jason Cohen, Analytical Flavor Systems
246. The Beer Flavor Map: A new tool for bringing modern science to flavor analysis. Nicole Garneau, Flavor Lab, LLC
247. Incorporating hop flavoring into retail cider. Lindsey Kirchner, Kalsec, Inc.
248. Flavor standards for beer mix products. Craig Thomas, Cara Technology Limited
250. Onsite, distributed resource recovery at craft and large-scale breweries. Baji Gobburi, Cambrian Innovation
251. Management of surplus yeast in modern breweries. Alexander Gertsman, Flottweg Separation Technology
252. Alternative approach for continuous (main) beer fermentation. Konrad Mueller-Auffermann, Krones AG
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
254. What we now know about flavor perception. Karl Siebert, Cornell University