Technical Sessions

Engineering I

Thursday, October 8 • 10:00–11:15 a.m.
Moderator: Darren Goodlin, Goodlin Process Solutions LLC

1. Warm beer filling: An energy efficient concept. Henri Fischer, Krones Inc. 
2. 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 Solutions 
3. Considerations for brewery automation. Kevin McEnery, McEnery Automation

Hops I

Thursday, October 8 • 10:00–11:15 a.m.
Moderator: John Bryce, MBAA

4. Pre-treatment of hop pellets before hop dosage into the brewing process. Yutaka Yamaguchi, Suntory Beer Ltd.
5. 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
6. 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.
Moderator: Bob Seaman, D. G. Yuengling & Son

7. Overview of can transfers: general knowledge, best practices, and troubleshooting. Matt Bilski, Ecolab
8. 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
9. 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.
Moderator: John Bryce, MBAA

11. The importance of maintenance with respect to quality and sanitation. Dirk Loeffler, Loeffler Chemical Corp.
12. Brewhouse expansions and upgrades—How to avoid trouble and disinvestments. Sebastian Kappler, Esau & Hueber GmbH 
13. 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 
14. Minimize O2 pickup from fermenter to bottle with portable and inline instrumentation. Luke Erdody, Florida Beer

Engineering II

Thursday, October 8 • 3:45–5:00 p.m.
Moderator: Vince Coonce, Breiss Malt & Ingredients Co.

15. Ten things you need to know about your pumps. Todd Rausch, M.G. Newell Corp.
16. Glycol chiller essentials: A comprehensive look at chiller components, critical design integrations, and opportunities for reducing ownership cost. Ryan Stockinger, Arcadia Ales
17. Technological chances and challenges of a wide product diversification for brewing equipment. Johannes Preiß, Kaspar Schulz Brauereimaschinenfabrik

Yeast, Fermentation, and Microbiology I

Friday, October 9 • 8:00–9:45 a.m.
Moderator: Jaime Schier, Harpoon Brewery

18. Behavior of hydrogen sulfide during late-stage fermentation using all malt wort. Hiroshi Nakamura, Suntory Beer Ltd.
19. Image-based cytometric analysis of fluorescent viability and vitality staining methods for Saccharomyces cerevisiae. Leo Chan, Nexcelom Bioscience
20. Preventative measures for cross-contamination in breweries. Nick Mader, Fremont Brewing Company
21. 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.
Moderator: Mark Sammartino, MBAA

22. Reduction of carbon footprint using a proline-specific endoprotease (PSEP) during beer production. Sylvie Van Zandycke, DSM Food Specialties
23. The use of tannic acid in the brewing process as a stabilizing agent. Joe Formanek, Ajinomoto North America 
24. Commercial enzymes in brewing. Iliana Yanez, DuPont
25. Early detection and risk-based analysis of Lactobacillus and Pediococcus 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.
Moderator: Lars Larson, Trumer USA

26. Optimizing the utilization of brewhouse resources through enhanced data visualization: connecting operations from start to finish. Kathryn Kuhr, PerkinElmer
27. 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
28. Surface forces and their effect on lautering. Jörg Engstle, Technische Universität München
29. Scaling and logistics rethought: Multi-function mash-tun, kettle, and whirlpool. David Schroeder, Simatec Impiantibirra

Brewery Safety

Friday, October 9 • 2:15–3:30 p.m.
Moderator: Al Marzi, Harpoon Brewery

30. Safe boiler operations. Dave Baughman, Allied Boiler & Supply, Inc.
31. CO2 safety monitoring in breweries. Joshua Pringle, CO2 Meter, Inc.
32. Evaluating safety management systems in U.S. microbreweries. Reva Golden, Colorado State University

Hops II

Friday, October 9 • 2:15–3:30 p.m.
Moderator: Roy Johnson, John I. Haas, Inc.

33. Methods for characterization of different hop products for dry hopping. Jörg Engstle, Technische Universität München
34. The behavior of linalool during beer aging. Andreas Gahr, Hopfenveredlung St. Johann GmbH & Co. KG
35. 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.
Moderator: John Palmer, How to Brew

36. Barley production: Factors in crop management, business, and risk assessment which growers utilize in planting decisions. Steven Edwardson, North Dakota Barley Council
37. The influence of the combination of malt and yeast on beer characteristics. Anna Shimmura, Suntory Beer Ltd.
38. Specialty malt acidity. Bob Hansen, Briess Malting

Sustainability I

Friday, October 9 • 4:00–5:45 p.m.
Moderator: Walter Heeb, MillerCoors

39. New wastewater treatment technology for breweries. Alex Wright, ClearCove Systems
40. Financial and process design tools applied to brewery effluent treatment. Jaime Jurado, Abita Brewing Company
41. High-rate anaerobic digester systems for brewery wastewater treatment and electricity generation: System commissioning and start-up. Manaf Farhan, EMG International, LLC 
42. Observations on sustainability. Lee Smith, Ecolab 

Sensory

Friday, October 9 • 4:00–5:45 p.m.
Moderator: Lindsay Guerdrum, New Belgium Brewing Co.

43. Beer fermentative flavor visualization by principal component analysis. Xiangdong Zhao, Lehrstuhl für Brau- und Getränketechnologie
44. Formation of dimethyl sulfide during beer storage via bisulfite reduction of dimethyl sulfoxide. Matthias Baldus, Technische Universität Berlin 
45. Using the Brix/TA ratio to determine sensory perception in sour beers. Kara Taylor, White Labs
46. Bringing modern science into flavor analysis. Nicole Garneau, Denver Museum of Nature & Science

Sustainability II

Saturday, October 10 • 8:30–10:15 a.m.
Moderator: Scott Shirley, Harpoon Brewery

47. A low-cost, self-contained and low-attention wastewater BOD5 reduction technology for breweries. Scott Bury, The Dow Chemical Company
48. Modification of existing digester systems at breweries to handle overloading and production growth. Manaf Farhan, EMG International, LLC
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.
50. 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.
Moderator: Jason Perkins, Allagash Brewing Co.

51. Developing a screening system for the brewing ability of non-Saccharomyces yeasts. Maximilian Michel, Research Center Weihenstephan for Brewing and Food quality, TU München
52. Comprehensive identification of beer and beverage spoiling bacteria and yeast species of the years 2012 and 2013. Jennifer Koob, Research Center Weihenstephan for Brewing and Food Quality
53. Biochemically-Enhanced Yeast Fermentation and Beer Quality Improvement. William Roudebush, University of South Carolina School of Medicine Greenville
54. 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

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