M-1. Hiroki Fujiwara. Development of fed-batch culture method of brewing yeast
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M-2. Henry Maca. A unique system for propagating high fermentative capacity yeast, enhanced with “yeast propagation management” capabilities
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M-3. Graham Stewart. The concept of nature–nurture applied to brewer’s yeast and wort fermentation
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M-4. Yosuke Tajika. The control of higher alcohol and ester production in high-temperature fermentation
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M-5. Eric Gore. Corrosion of process piping and equipment in breweries
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M-6. Ashton Lewis. Vacuum really does suck
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M-7. Kevin McEnery. Considerations for brewery automation
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M-8. Iain Whitehead. Yeast production and multivariate statistical process control: Utilization of on-line data for statistical control of yeast propagation as a batch-wise process
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M-10. Marlon Cabrera. The true history of Cervecera de Puerto
Rico winner of Uptime Awards 2013 Best Green Reliability Program
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M-11. Manaf Farhan. Optimizing performance of existing
brewery anaerobic digester systems for organic content removal, biogas
production, and electricity generation
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M-12. Jeff Hutchison. Identifying hidden opportunities in your operations: Benefits of a total plant approach
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M-13. Michael Davis. Biotechnology and malting barley variety development—GM barley?
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M-14. Martina Gastl. Open up a new era in evaluation of spring barley varieties
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M-15. Yusuke Ishizuka. The influence of protein characteristics of malt on beer quality
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M-16. Junya Yamadera. A novel malting method for improvement in bitter quality of beer
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M-17. Steve Gonzalez. Bourbon barrel aging optimization
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M-18. Val Peacock. Brewing trials with the new Alsatian hop varieties Aramis and Triskel
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M-19. Tatiana Praet. The hunt for “hoppy” compounds:
Formation and flavor-activity of hop-derived sesquiterpene oxidation
products
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M-20. Graeme Walker. Faba beer? Potential of Faba bean starch as a brewing adjunct
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M-21. Dirk Loeffler. Chemical safety and hazardous interactions between products and equipment
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M-22. Dale Rothenberger. Is there trouble brewing for craft
brewers? Workplace and environmental safety are areas of your business
you need to address
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M-23. Virgil McDonald. Meeting the challenge of establishing a research brewery
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M-24. Brad Rush. Building a better tomorrow: What today’s brewery employees need to know to be successful
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M-25. Jeroen Baert. A springboard to understanding beer flavor stability: The role of bound-state aldehydes.
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M-26. Henri Fischer. Flash pasteurization—Advantages, weak points, remarkable points
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M-27. Frank-Jurgen Methner. Practical aspects to minimize the
risk of oxidation and haze formation during beer production
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M-28. Daniel Weber. Controlling yeast and priming parameters for bottle conditioning
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M-29. Thomas Becher. Experience-based simplification of the
lautering process—Scientific results of a flow optimization at the
lauter tun
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M-30. Jörg Engstle. Characterization of horizontal layers of the lautering filter cake
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M-31. Matthias Kern. Development of a combined mashing and lautering system using direct steam and inert gas
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M-32. Eric Samp. A practical approach to controlling the
formation of trans-2 nonenal and sensory perception of papery off-notes
in packaged beer, a six sigma approach
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M-33. Stephen O'Sullivan. Sustainability—From an equipment manufacturer's standpoint
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M-34. Timothy Rynders. A New Belgium case study: Anaerobic
membranes for process waste treatment?—Are breweries ready for
membranes? Can they really save you money?
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M-35. Andrew Welford. Diatomaceous earth spent filter cake recycling: Waste or a resource?
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M-36. Mark Wilson. Exploring energy efficiencies in scaling up to a larger brewhouse
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M-37. Chris Baugh. Bottle finish design and its effect on sheared finish package failure
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M-38. David Duff. An explanation for corrosion in highly
efficient stainless-steel tunnel pasteurizers and the options for
reducing the corrosive environment and protecting the stainless steel
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M-39. Johannes Tippmann. Investigations on draught hopping
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M-40. Ken Grantham. Proper maintenance of keg spears with regards to safety of personnel and equipment
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M-41. Javier Gomez-Lopez. Astringent: A case study in product development
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M-44. Andres Tipler. A novel gas chromatographic system to
characterize volatile components in beer and its ingredients
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M-45. Simon Henke. Solid-liquid separation of
high-gravity mashes with a decanter centrifuge
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M-72. Tom Bachman. Waste-to-energy—Biomass benefits at Sierra Nevada Brewing Company
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M-83. Ron Duszanskyj. Formation of color and flavor compounds in crystal malt
M-84. Karl Ockert. An MBAA Beer Steward method of classifying beer by flavor instead of style
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