Thursday, October 8 • 10:00–11:15 a.m. • River Terrace 2
Moderator: Darren Goodlin, Goodlin Process Solutions LLC
Warm beer filling: An energy efficient concept. Henri Fischer, Krones Inc.
Considerations for brewery automation. Kevin McEnery, McEnery Automation
3. Long-term system sustainability considerations for
small brewing operations when transitioning from operator tended brewing
to a semi or fully automated brewhouse.
Stephen Carter, LT Software
Thursday, October 8 • 10:00–11:15 a.m. • Grand 6–8
Moderator: John Bryce, MBAA
Pretreatment of hop pellets before hop dosage into the brewing process. Yutaka Yamaguchi, Suntory Beer Ltd.
Use of microscopic pressurized shockwaves generated by
controlled cavitation as a non-shear method for increased extraction of
alpha acids and oils from hops. Santiago Gomez, Apotek Solutions, LLC
Hop growing and processing in the northeast United States. Steven Miller, Cornell University
Packaging (Bottles, Draft and Cans)
Thursday, October 8 • 1:45–3:30 p.m. • River Terrace 2
Moderator: Bob Seaman, D. G. Yuengling & Son
Overview of can transfers: General knowledge, best practices, and troubleshooting. Matt Bilski, Ecolab
Vapor space tunnel pasteurizer corrosion completely eliminated with the use of a “non-oxidizing” biocide to control pasteurizer bacteria. Brian Ornay, Nalco—An Ecolab Company
Palletized cans. Scott Brendecke, Ball Container
10. The science of packaging quality: The oxygen edition. Lauren Torres, Bell's Brewery
Brewhouse Operations I
Thursday, October 8 • 1:45–3:30 p.m. • Grand 6–8
Moderator: John Bryce, MBAA
The importance of maintenance with respect to quality and sanitation. Dirk Loeffler, Loeffler Chemical Corp.
Brewhouse expansions and upgrades—How to avoid trouble and disinvestments. Sebastian Kappler, Esau & Hueber GmbH
How craft brewers can move from hoses and flow panels to mix proof valves and valve
manifolds for a more sustainable operation. Roland Folz, Pentair
pickup from fermenter to bottle with portable and inline instrumentation. Luke Erdody, Florida Beer
Thursday, October 8 • 3:45–5:00 p.m. • River Terrace 2
Moderator: Vince Coonce, Breiss Malt & Ingredients Co.
Ten things you need to know about your pumps. Todd Rausch, M.G. Newell Corp.
Glycol chiller essentials: A comprehensive look at chiller components, critical design integrations, and opportunities for reducing ownership cost. Ryan Stockinger, Arcadia Ales
Technological chances and challenges of a wide product
diversification for brewing equipment. Christian Pfeiffer, Kaspar Schulz
Yeast, Fermentation, and Microbiology I
Friday, October 9 • 8:00–9:45 a.m. • Grand 6–8
Moderator: Jaime Schier, Harpoon Brewery
Behavior of hydrogen sulfide during late-stage fermentation using all malt wort. Hiroshi Nakamura, Suntory Beer Ltd.
Image-based cytometric analysis of fluorescent
viability and vitality staining methods for Saccharomyces cerevisiae
Leo Chan, Nexcelom Bioscience
Preventative measures for cross-contamination in breweries. Nick Mader, Fremont Brewing Company
Influence of heat treatment for an optimal protein-particle distribution. Konrad Müller Auffermann, Krones AG
Enzymes, Finishing, and Stability
Friday, October 9 • 8:00–9:45 a.m. • River Terrace 2
Moderator: Mark Sammartino, MBAA
Reduction of carbon footprint using a proline-specific endoprotease (PSEP) during beer production. Sylvie Van Zandycke, DSM Food Specialties
The use of tannic acid in the brewing process as a stabilizing agent. Joe Formanek, Ajinomoto North America
Commercial enzymes in brewing. Iliana Yanez, DuPont
Early detection and risk-based analysis of
contamination enables preventive quality and environmental monitoring programs at the brewery. Kristen Kahle,
Invisible Sentinel, Inc.
Brewhouse Operations II
Friday, October 9 • 10:00–11:45 a.m. • River Terrace 2
Moderator: Lars Larson, Trumer USA
Optimizing the utilization of brewhouse resources through enhanced data visualization: connecting operations from start to finish. Kathryn Kuhr, PerkinElmer
Novel approach of a universal milling system considering any brewing grains and each mashing-in strategy and mash filtration system. Tobias Becher, Ziemann International GmbH
Surface forces and their effect on lautering. Jörg Engstle, Technische Universität München
Scaling and logistics rethought: Multi-function mash-tun, kettle, and whirlpool. David Schroeder, Simatec Impiantibirra
Friday, October 9 • 2:15–3:30 p.m. • River Terrace 1
Moderator: Al Marzi, Harpoon Brewery
Safe boiler operations. Dave Baughman, Allied Boiler & Supply, Inc.
safety monitoring in breweries. Joshua Pringle, CO2 Meter, Inc.
Keg and valve safety. Mark Carpenter, Franke Beverage Systems, Inc.
Friday, October 9 • 2:15–3:30 p.m. • Grand 6–8
Moderator: Roy Johnson, John I. Haas, Inc.
Methods for characterization of different hop products for dry hopping. Jörg Engstle, Technische Universität München
The behavior of linalool during beer aging. Andreas Gahr, Hopfenveredlung St. Johann GmbH & Co. KG
Formation of humulinones in hops and hop pellets and its implication for dry-hopped beers. John Paul Maye, Hopsteiner
Malt and Grains
Friday, October 9 • 2:15–3:30 p.m. • River Terrace 2
Moderator: John Palmer, How to Brew
Barley production: Factors in crop management, business, and risk assessment which growers utilize in planting decisions. Steven Edwardson, North Dakota Barley Council
The influence of the combination of malt and yeast on beer characteristics. Anna Shimmura, Suntory Beer Ltd.
Specialty malt acidity. Jordan Geurts, Briess Malting
Friday, October 9 • 3:45–5:30 p.m. • River Terrace 2
Moderator: Walter Heeb, MillerCoors
New wastewater treatment technology for breweries. Alex Wright, ClearCove Systems
49. Biogas energy applications that can reduce organic wastes and positively impact your brewery’s sustainability goals. Jeffrey Van Voorhis, Symbiont Science, Engineering and Construction, Inc.
High-rate anaerobic digester
systems for brewery wastewater treatment and electricity generation:
System commissioning and start-up. Manaf Farhan, EMG International, LLC
Observations on sustainability. Lee Smith, Ecolab
Friday, October 9 • 3:45–5:30 p.m. • Grand 6–8
Moderator: Lindsay Guerdrum, New Belgium Brewing Co.
Beer fermentative flavor visualization by principal component analysis. Xiangdong Zhao, Lehrstuhl für Brau- und Getränketechnologie
Formation of dimethyl sulfide during beer storage via bisulfite reduction of dimethyl sulfoxide. Matthias Baldus, Technische Universität Berlin
Using the Brix/TA ratio to determine sensory perception in sour beers. Kara Taylor, White Labs
Bringing modern science into flavor analysis. Nicole Garneau, Flavor Lab, LLC
Saturday, October 10 • 8:30–10:15 a.m. • River Terrace 2
Moderator: Scott Shirley, Harpoon Brewery
A low-cost, self-contained and low-attention wastewater BOD5 reduction technology for breweries. Scott Bury, The Dow Chemical Company
Modification of existing digester systems at breweries to handle overloading and production growth. Manaf Farhan, EMG International, LLC
40. Financial and process design tools applied to brewery effluent treatment. Jaime Jurado, Abita Brewing Company
Practical primary water treatment for breweries. Michael Henk, U.S. Water Services, Inc.
Yeast, Fermentation, and Microbiology II
Saturday, October 10 • 8:30–10:15 a.m. • Grand 6–8
Moderator: Tim Hawn, Dogfish Head Brewery.
Developing a screening system for the brewing ability of non-Saccharomyces
yeasts. Maximilian Michel, Research Center Weihenstephan for Brewing and Food quality, TU München
Recovering beer from yeast in a large craft brewery using a ceramic membrane cross flow system with a novel membrane design. David Schleef, Pall Food and Beverage
Isolating interesting wild Saccharomyces yeast strain for brewing applications. Jasper Akerboom, Lost Rhino Brewing Company
78. Identification of microparticles in complex liquid matrixes (beer). Kurt Marshall, VLB Berlin