Posters will be available for viewing throughout congress hours in the Plaza Foyer and Plaza Court 2 and 3.
|Sunday, August 14:
||Poster Speaker Breakfast
||11:30 a.m.–2:00 p.m.
||12:30–1:00 p.m. Authors present at odd-numbered posters|
1:00–1:30 p.m. Authors present at even-numbered posters
|Monday, August 15:
||11:30 a.m.–2:00 p.m.
||12:30–1:00 p.m. Authors present at even-numbered posters|
1:00–1:30 p.m. Authors present at odd-numbered posters
|Tuesday, August 16:
||11:30 a.m.–2:00 p.m.
||12:30–1:00 p.m. Authors present at odd-numbered posters|
1:00–1:30 p.m. Authors present at even-numbered posters
Click the abstract number to view abstract details.
71. Application of metabolomics to understand a 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 difference between the aroma profiles of beer brewed from sorghum and barley malt. 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 Co.
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 beer brewery through freeze crystallisation. 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, TUM—Weihenstephan Lerhstuhl für Brau- und Getränketechnologie
82. Untargeted metabolomic profiling of an amber ale fermented with four different yeast strains. Karen Fortman, 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 towards 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 ionisation. 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, Katholieke Universiteit Leuven
95. Gushing prediction based on the 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 substrate 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
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-brew house of the Weihenstephan Research Brewery. Christoph Neugrodda, Technical University of Munich, Weihenstephan
108. Gentle and smart—Final wort treatment by means of a dynamic coolship. Michael Kurzweil, ZIEMANN HOLVRIEKA GmbH
Cleaning / Sanitation
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
Enzymes, Extracts, Other Ingredients
116. Alcohol-free wheat beer: Optimizing the brewing process and product quality with sour wort. Birgit Schnitzenbaumer, Doehler GmbH
Finishing and Stability
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? Roland Feilner, Krones Ag
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 of developing a new filter aid on the base of viscose fibres. Joerg Zacharias, Krones AG
215. Sapporo's consistent endeavor for improvement of beer foam stability. Takeshi Nakamura, Sapporo Breweries Ltd.
124. NBB-PCR—A reliable, fast and universal enrichment broth for the 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 hops cones and hops pellets by liquid chromatography-triple quadrupole mass spectrometry. Robert Clifford, Shimadzu Scientific Instruments
128. Hop acid composition of dry hopped beers. Cheryl Ermey, John I. Haas, Inc.
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 Brewing Plant
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 Innovations
Malt and Grains
139. Malt contributions to beverage flavor. Cynthia Almaguer, TUM – 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 United States 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, TUM-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 the 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. Yang He, 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
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 & first results—Set up and operations of a craft malthouse. Sebastian Wolfrum, Bull Durham Beer Co. / 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
Nutrition / Health
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
Packaging (Bottles, Draft, and Cans)
40. Scalping of hop volatiles from beer into crown cork liner polymers and can coatings. Frank-Jürgen Methner, Technische Universität Berlin
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 flavour 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 inline 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
114. Don’t stunt your growth! Make sure you control the risks associated with critical utilities. Louis Houle, Systemex Industrial Consutling
185. Desiccant dehumidification in breweries: Mold and fungus prevention, food safety and energy savings. David Summers, Alfa Laval Kathabar Inc.
World Class Manufacturing
186. High performance graphics—Lleading the brewer to faster and more reliable actions in critical situations. Martin Lutz, ProLeiT Corp
Yeast, Fermentation, and Microbiology
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&YNB) and copper sulfate concentrations for wild yeast detection. Maydelin 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 flavour 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 suitable for beer production. Martin Zarnkow, Research Center Weihenstephan for Brewing and Food quality, TU 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. Chantel Swart, University of the Free State
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 pasteurisation requirements in breweries using the highly tolerant surrogate organism Zygosaccharomyces bailii. Chris Smart, Campden BRI
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 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. 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”. Matthias Lichtenauer, KRONES AG
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 IBU's. 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 on 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