Technical Sessions

Session Topics

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1. Eco-Awareness & Sustainability

Sunday, August 14  •  9:45–11:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 14

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 healthy diet. Julia Steiner, TU München

2. Sensory I

Sunday, August 14  •  9:45–11:30 a.m.
Tower Building, Second Level, Grand Ballroom

254. What we now know about flavor perception. Karl Siebert, Cornell University.

6. Sensory and instrumental analyses of compounds affecting the KIRE (crispness) of beer. Seiko Miyashita, Asahi Breweries, Ltd.

7. Modern approaches to beer taster training. Bill Simpson, Cara Technology Ltd.

8. The suitability of the tetrad test as a replacement for the triangle test in the brewing industry. Hannah Lemar, Campden BRI

3. Yeast Biotechnology

Sunday, August 14  •  9:45–11:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 15

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, KULeuven/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 yeastNew dimension of beer fermentation? Susann Fischer, TU München

4. Barley & Malt I

Sunday, August 14  •  2:00–3:15 p.m.
Tower Building, Second Level, Grand Ballroom

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

5. Lactic Acid Bacteria

Sunday, August 14  •  2:00–3:15 p.m.
Plaza Building, Concourse Level, Governor’s Square 15

16. The lifestyle of beer-spoiling lactic acid bacteria is based on digging in the plasmid pool. Rudi F. Vogel, TU München

17. Characterization of β-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

6. Hops I

Sunday, August 14  •  3:30–5:15 p.m.
Plaza Building, Concourse Level, Governor’s Square 15

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

7. Brew House Operations

Monday, August 15  •  8:15–9:30 a.m.
Tower Building, Second Level, Grand Ballroom

23. Improving brewhouse efficiency by adjusting mash water, lauter, and sparge volumes. Eddie Gutierrez, Saint Arnold Brewing Co.

103. Blocking layers in the lautering filter cakeInfluence of particle size and shape. Jörg Engstle, Chair for Process Systems Engineering

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

8. Yeast Stress & Performance

Monday, August 15  •  8:15–9:30 a.m.
Tower Building, Majestic Level, Majestic Ballroom

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 re-pitched fermentations: Two case studies. Maria Josey, Heriot-Watt University

9. Brewing Microbiology

Monday, August 15  •  9:45–11:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 14

29. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) for brewing microbiology. Anneleen Decloedt, Ghent University

30. Recent development 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

10. Dry Hopping

Monday, August 15  •  9:45–11:30 a.m.
Tower Building, Second Level, Grand Ballroom

33. Hop swelling behavior during dry hopping. Jörg Engstle, TU 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 flavour contribution in dry hopped beers. Christina Schoenberger, Barth Haas Group

11. Engineering and Packaging

Monday, August 15  •  9:45–11:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 15

37. Process engineering opportunities and impact of relevant parameters in alcohol free beer production with a focus on thermal dealcoholization. Magdalena Mueller, TU 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

104. Combining inline instrumentation and data monitoring to improve brewhouse and brewery efficiency. Daniel Gore, Anton Paar GmbH

12. Filtration

Tuesday, August 16  •  8:15–9:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 14

41. Addition of Xylanase and β gulucanase at optimal conditions improves the filtration efficiency in rye malt brewing. Hideki Maeda, Research Laboratories for Alcoholic Beverage Technologies, Kirin Company, Limited

42. Usage 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

43. Challenges in beer membrane filtration—Impact of volatiles on filtration performance of polymer membranes. Michael Kupetz, TU Munich/ Chair of Brewing and Beverage Technology

13. Sensory II

Tuesday, August 16  •  8:15–9:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 15

44. Characterization of polymeric beer ingredients for evaluation of palate fullness. Georg Krebs, Chair of Brewing and Beverage Technology, TU 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 bitternessA half century of evolution in the brewing industry has affected the relevance of the IBU. Kurt Driesner, Urban Chestnut Brewing Company

14. Hops II

Tuesday, August 16  •  9:45–11:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 14

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 on aroma characteristics and related compounds in Saaz hop. Takako Inui, 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 flavorThe winding road of a research tool merging into brewery quality control. Nils Rettberg, VLB Berlin

15. World Class Manufacturing

Tuesday, August 16  •  9:45–11:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 15

51. Brewing InnovationWhy you need it and how you can get it. Alastair Pringle, Pringle-Scott LLC

52. Optimization of energy supply and recovery system in brewing process. Kohei Yamada, Suntory Beer Ltd.

53. Lean manufacturing and kaizen in the brewing industry. Jason Wilson, Back Forty Beer Company

54. Do your asset failure 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

16. Barley & Malt II

Tuesday, August 16  •  2:00–3:15 p.m.
Plaza Building, Concourse Level, Governor’s Square 14

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 maltMonitoring the changes in the protein profile of barley during the malting process. Cajetan Geißinger, Chair of Brewing and Beverage Technology (TUM)

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

17. Beer Aging

Tuesday, August 16  •  3:30–5:15 p.m.
Plaza Building, Concourse Level, Governor’s Square 14

58. The kinetics and chemistry of beer ageing—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

18. Evolution of Brewing

Tuesday, August 16  •  3:30–5:15 p.m.
Plaza Building, Concourse Level, Governor’s Square 15

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

19. Beer Bitterness

Wednesday, August 17  •  8:15–9:30 a.m.
Tower Building, Second Level, Grand Ballroom

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

20. Mashing, Boiling, & Wort

Wednesday, August 17  •  8:15–9:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 14

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