World Brewing Congress 2012 Online Proceedings


World Brewing Congress 2012
Portland, Oregon

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Item No: MTG2012

©2012



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​Bring home the best research from the World Brewing Congress 2012! The WBC 2012 Online Proceedings include nearly all the posters and more than 200 oral presentations from the World Brewing Congress 2012, held in Portland, Oregon. Oral presentations include the author’s full slide show complete with graphics, and posters can be magnified to focus on specific figures, images, tables, and graphs.

You may view the table of contents for the oral and poster presentations in the contents tab. All presentation abstracts are open access, but you must purchase access to view the full presentation or poster.

Please note that the presentation files are compressed for web delivery but with attention given to the fidelity of the images. Presentations are still large web files and may take a few moments to open.

Analytical

"Just shoot"—Quick and easy determination of hop iso-alpha-acids in beer - Poster
Michael Heidorn, Thermo Fisher Scientific, Dornierstr. 4, 82110 Germering, Germany
Co-author(s): Markus Martin and Frank Steiner, Thermo Fisher Scientific, Germering, Germany; Rainer Bauder, Thermo Fisher Scientific, Chelmsford, MA, USA
VIEW ABSTRACT 100  |  VIEW PRESENTATION 100

A glimpse of craft beer over the past 6 years through large scale analytical testing - Poster
Kara M Taylor, White Labs
VIEW ABSTRACT 79  |  VIEW PRESENTATION 79

A new and improved method for monitoring beer vicinal diketones as maturation markers - Poster
Greg Rahn, Hamilton College
Co-author(s): Tim Elgren, Hamilton College, USA; Mike Adler, The Matt Brewing Company, USA
VIEW ABSTRACT 80  |  VIEW PRESENTATION 80

A novel gas chromatographic system to characterize hop aroma - Poster
Andrew Tipler, PerkinElmer, Shelton, CT, USA
Co-author(s): Lee Marotta and Tom Kwoka, PerkinElmer, Shelton, CT, USA
VIEW ABSTRACT 81  |  No Presentation available.

Analysis of volatile thiols in beer with on-fiber derivatization and GC/MS determination - Poster
Minoru Kobayashi, Research & Development Laboratories for Brewing, Asahi Breweries, LTD. 1-21, Midori 1-Chome, Moriya-Shi, Ibaraki 302-0106
Co-author(s): Nana Yako, Susumu Masuda, and Masayuki Aizawa, R&D Laboratories for Brewing, Asahi Breweries, Ltd., Moriya-Shi, Japan
VIEW ABSTRACT 82  |  VIEW PRESENTATION 82

Assessment of instruments for use in breweries - Poster
Catharine L O'Shaughnessy, Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, UK
Co-author(s): Karin Pawlowsky and Gordon Jackson, Campden BRI, Nutfield, UK
VIEW ABSTRACT 83  |  VIEW PRESENTATION 83

Beverage antioxidative index (BAX)—An advantageous tool for the evaluation of beer flavor stability - Poster
Frank-Jürgen Methner, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
Co-author(s): Thomas Kunz and Christian Müller, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
VIEW ABSTRACT 84  |  VIEW PRESENTATION 84

Carbohydrate analysis using HPLC with PAD, FLD, CAD, and MS detectors - Poster
David H Thomas, Thermo Fisher Scientific, Chelmsford, MA, USA
Co-author(s): Paul Ullucci and Ian Acworth, Thermo Fisher Scientific, Chelmsford, MA, USA
VIEW ABSTRACT 85  |  No Presentation available.

Comparing optical versus traditional measurement technology in the brewery - Poster
Daniel L Gore, Anton Paar, Graz, Austria
Co-author(s): Keyvan Ghanaviztchi, Anton Paar, Graz, Austria
VIEW ABSTRACT 86  |  VIEW PRESENTATION 86

Complex evaluation of technological changes—Impact on foam - Poster
Adam Broz, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
Co-author(s): Petr Kosin and Jan Savel, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
VIEW ABSTRACT 87  |  VIEW PRESENTATION 87

Determination of isoxanthohumol, xanthohumol, alpha and beta bitter acids, and trans- and cis-iso-alpha-acids in beer using HPLC with UV and electrochemical detection - Poster
David H Thomas, Thermo Fisher Scientific, Chelmsford, MA, USA
Co-author(s): Paul Ullucci and Ian Acworth, Thermo Fisher Scientific, Chelmsford, MA, USA
VIEW ABSTRACT 88  |  VIEW PRESENTATION 88

Determining flavors and "defects" in beer by headspace trap/gas chromatography/mass spectrometry (HStrap/GC/MS) - Poster
Lee D Marotta, PerkinElmer
Co-author(s): Andrew Tipler and Tom Kwoka, PerkinElmer, USA
VIEW ABSTRACT 89  |  No Presentation available.

Development and validation of an assay method for phenolic flavor compounds in beer flavor standards - Poster
Boris Gadzov, FlavorActiV Limited, Sanderum House, Oakley Road, Chinnor, Oxfordshire, OX39 4TW, United Kingdom
Co-author(s): Mark Powell, Quay Pharmaceuticals Limited, Deeside, UK; Dale Smith, FlavorActiV Limited, Chinnor, UK
VIEW ABSTRACT 90  |  VIEW PRESENTATION 90

Development of a fast and reliable microwave-based assay for measurement of malt color - Poster
Yin Li, Malteurop North America Inc, Milwaukee, Wisconsin, 53215
Co-author(s): Mary-Jane Maurice, Malteurop North America Inc., Milwaukee, WI, USA
VIEW ABSTRACT 91  |  VIEW PRESENTATION 91

Development of a microplate FAN method—Not always as straightforward as expected - Poster
Mark R Schmitt, USDA Agricultural Research Service, Madison WI USA
Co-author(s): Allen Budde, USDA Agricultural Research Service (retired), USA
VIEW ABSTRACT 92  |  VIEW PRESENTATION 92

Ensuring product quality, efficiency, consistency, and safety through advanced process analytics - Poster
John C Morgan, Mettler Toledo, Bedford, MA USA
Co-author(s): Brian Vaillancourt, Mettler Toledo, Bedford, MA, USA; Stefan Bardeck, Mettler Toledo, Urdorf, Switzerland
VIEW ABSTRACT 93  |  VIEW PRESENTATION 93

Fast GC-FID method for the analysis of primary hop essential oils - Poster
Cheryl G Ermey, John I. Haas, Inc., Yakima, WA USA
Co-author(s): Joyce Carr, John I. Haas, Inc., Yakima, WA, USA
VIEW ABSTRACT 94  |  VIEW PRESENTATION 94

Fate of mycotoxins during beer brewing - Poster
YASUSHI NAGATOMI, Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
Co-author(s): Tomonori Inoue, Atsuo Uyama, and Naoki Mochizuki, Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd., Moriya, Japan
VIEW ABSTRACT 95  |  VIEW PRESENTATION 95

Free and oxidized fatty acids: Comprehensive strategies for separation and quantification from hops, malt, wort, and beer - Poster
Nils W Rettberg, TU Berlin / VLB Berlin
Co-author(s): Leif Garbe, TU Berlin/VLB Berlin, Germany
VIEW ABSTRACT 96  |  VIEW PRESENTATION 96

Hop Aroma analysis in beer using PDMS-stir bar sorptive extraction-GC-MS - Poster
Yanping L Qian, Oregon State University, Corvallis, OR 97331, USA
Co-author(s): Tom Shellhammer and Michael Qian, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 97  |  VIEW PRESENTATION 97

Identification of yeast by MALDI–TOF MS - Poster
Jana H Gierds, Research and Teaching Institute for Brewing, Berlin, Germany
Co-author(s): Isil Baki, Research and Teaching Institute for Brewing, Berlin, Germany; Christina Quandt, NovaBiotec Dr. Fechter GmbH, Berlin, Germany; Erik Pollmann, Johannes Bader, Roland Folz, and Diedrich Harms, Research and Teaching Institute for Brew
VIEW ABSTRACT 258  |  VIEW PRESENTATION 258

Indirect detection of microbial contamination in beer by chemical fingerprints - Poster
Jennifer Koob, Research Center Weihenstephan for Brewing- and Food-Quality, TU Muenchen, Freising, Germany
Co-author(s): Robert Riedl, Mathias Hutzler, Mehmet Coelhan, and Fritz Jacob, Research Center Weihenstephan for Brewing- and Food-Quality, TU Muenchen, Freising, Germany
VIEW ABSTRACT 98  |  VIEW PRESENTATION 98

Matrix effect and practical considerations for accurate quantification of acetaldehyde and higher alcohols in beer using headspace GC-FID - Poster
Qin Zhou, Oregon State University, Corvallis, OR 97331
Co-author(s): Yanping Qian and Michael Qian, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 99  |  VIEW PRESENTATION 99

Near real-time monitoring of carbohydrates during beer processing by a microchip capillary electrophoresis technology - Poster
Dale M Willard, Carbo Analytics, LLC, Fort Collins, CO, USA
VIEW ABSTRACT 102  |  VIEW PRESENTATION 102

New insights on preservation of beer with a high oxygen reduction potential - Poster
Frank Verkoelen, Pentair Haffmans, Venlo, the Netherlands
VIEW ABSTRACT 103  |  VIEW PRESENTATION 103

Owlstone's FAIMS-based ("field asymmetric ion mobility spectrometry") chemical analyzer quantifies diacetyl, contaminants, VOCs, and much more in real-time right at the point of need - Poster
Steven Freshman, Owlstone Inc.
VIEW ABSTRACT 104  |  VIEW PRESENTATION 104

Rapid determination of high molecular weight 1,3/1,4-beta-D-glucan by a novel photometric method - Poster
Liisa P Otama, Thermo Fisher Scientific, Vantaa, Finland
Co-author(s): Liisa Otama, Sari Hartikainen, and Annu Suoniemi-Kahara, Thermo Fisher Scientific, Vantaa, Finland
VIEW ABSTRACT 105  |  VIEW PRESENTATION 105

Resonance light scattering technique for the determination of proteinase A activity - Poster
Qun Song, Jiangnan University,Wuxi,Jiangsu,China
Co-author(s): Jinjing Wang and Qi Li, Jiangnan University, Wuxi, China
VIEW ABSTRACT 106  |  VIEW PRESENTATION 106

SBU—A new and rapid method for determining bitterness in beer - Poster
Philip C Wietstock, Technische Universität Berlin, Fachgebiet Brauwesen, Berlin, Berlin, Germany
Co-author(s): Thomas Shellhammer, Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 107  |  VIEW PRESENTATION 107

Stale aldehyde analysis by in-solution PFBHA derivatization and SPME-GC-ECD - Poster
Qin Zhou, Oregon State University, Corvallis, OR 97331, USA
Co-author(s): Michael Qian, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 108  |  VIEW PRESENTATION 108

The effect of hop processing and exposure time on dry hop aroma extraction - Poster
Peter H Wolfe, Oregon State University
Co-author(s): Thomas Shellhammer and Michael Qian, Oregon State University, OR, USA
VIEW ABSTRACT 109  |  No Presentation available.

Thermodynamic properties of primary gushing of beer - Poster
Guy S Derdelinckx, KU Leuven, Department of Microbial and Molecular Systems (M²S), Malt and Beer Sciences (MBS) and Leuven Food Science and Nutr
Co-author(s): Mohammadreza Khalesi, Sylvie Deckers, and Kurt Gebruers, KU Leuven, Department of Microbial and Molecular Systems (M2S), Malt and Beer Sciences (MBS), and Leuven Food Science and Nutrition, Belgium; Vladimir Ilberg, Hochschule Wei
VIEW ABSTRACT 110  |  No Presentation available.

Turbidity and haze identification in beer—An overview - Poster
Martina Gastl, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
Co-author(s): Elisabeth Wiesen, Barth Innovations, Nürnberg, Germany; Thomas Becker, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
VIEW ABSTRACT 111  |  VIEW PRESENTATION 111

Brewhouse Operations

Compact brewhouse for up to ten brews/day and 250,000 hL/year - Poster
Fred M Scheer, KRONES Inc, Franklin, TN USA
VIEW ABSTRACT 112  |  No Presentation available.

New results of procedural analysis methods for mash characterization - Poster
Johannes Tippmann, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, Freising, Bavaria, Germany
Co-author(s): Simon Henke, Jens Voigt, and Karl Sommer, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Verfahrenstechnik Disperser Systeme, Freising, Germany; Thomas Becker, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau
VIEW ABSTRACT 115  |  VIEW PRESENTATION 115

The false bottom's free passage area—Important feature or negligible? - Poster
Simon Henke, TU München - Chair of Process Engineering of disperse Systems, Weihenstephan
Co-author(s): Jens Voigt and Karl Sommer, TU München, Chair of Process Engineering of Disperse Systems, Weihenstephan, Germany
VIEW ABSTRACT 116  |  VIEW PRESENTATION 116

The mechanical principles of the whirlpool - Poster
Udo Funk, GEA Brewery Systems
VIEW ABSTRACT 117  |  VIEW PRESENTATION 117

Cleaning/Sanitation

Clean—What does it mean? CCP control with ultraviolet: Where, when, how? What are the controls and solutions gained? - Poster
Troy D Smith, Radiant Industrial Solutions, Houston, TX, USA
VIEW ABSTRACT 118  |  No Presentation available.

Sanitation challenges for the growing brewery - Poster
Dirk Loeffler, Loeffler Chemical Corporation Atlanta, GA-USA
VIEW ABSTRACT 119  |  VIEW PRESENTATION 119

The Food and Drug Act of 2010—What effects can we expect on the brewing industry? - Poster
DAVID J RADZANOWSKI, RADZAN ASSOCIATES, 2107 CARVER STREET, MADISON WI 53713-1115, USA
VIEW ABSTRACT 120  |  VIEW PRESENTATION 120

Engineering

A guide to understanding the brewery flash pasteurization process, determining the most appropriate operational requirements, and selecting the equipment that best fits your brewery application - Poster
J. David Duff, FleetwoodGoldcoWyard
VIEW ABSTRACT 121  |  No Presentation available.

A small brewing plant for product development whose initial cost could be reduced dramatically by using recycled equipment - Poster
Atsushi Suzuki, Orion Breweries, Ltd. 2-2-1 Agarie, Nago-city, Okinawa, Japan
VIEW ABSTRACT 122  |  VIEW PRESENTATION 122

Beer clarification with modern centrifugal separators - Poster
Alexander Gertsman, Flottweg, Independence, KY, USA
VIEW ABSTRACT 123  |  VIEW PRESENTATION 123

Removal of volatiles from beer by gas (N2) stripping coupled with high-vacuum - Poster
Luis F Castro, Washington State University
Co-author(s): Carolyn Ross, Washington State University, USA
VIEW ABSTRACT 125  |  VIEW PRESENTATION 125

Wort stripping based on thermal desorption supports the classic boiling process with a more efficient evaporation and without using additional thermal energy - Poster
Roland Feilner, KRONES AG, Neutaubling - Germany
VIEW ABSTRACT 126  |  VIEW PRESENTATION 126

Enzymes, Extracts, Other

Brewing with unmalted barley and Ondea Pro® enzyme technology: The science and the economic potential - Poster
Kevin S Redd, School of Plant Science, University of Tasmania, Private Bag 55, Hobart, TAS 7001, Australia
Co-author(s): Evan Evans and Anthony Koutoulis, School of Plant Science, University of Tasmania, Hobart, Australia; Gordon MacAulay, GrainGrowers Australia, North Ryde, Australia; Elvig Niels, Novozymes A/S, Bagsvaerd, Denmark
VIEW ABSTRACT 127  |  No Presentation available.

Development of 100% wheat brewing by optimizing the selection of wheat raw materials and the enzyme composition - Poster
Katsuya Sasaki, Asahi Breweries, Ltd
Co-author(s): Nami Matsumura, Koichiro Takahashi, Kazuhiko Uemura, and Masayuki Aizawa, Asahi Breweries, Ltd., Japan
VIEW ABSTRACT 128  |  VIEW PRESENTATION 128

Enzymatic production of gluten-free beers from conventional grains - Poster
Aaron Hanson, BunsenBrewers, Estacada, OR
VIEW ABSTRACT 129  |  VIEW PRESENTATION 129

Optimization of the application of commercial enzymes in sorghum mashes - Poster
Birgit Schnitzenbaumer, School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
Co-author(s): Jean Titze and Elke Arendt, School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
VIEW ABSTRACT 130  |  VIEW PRESENTATION 130

Pitfalls and gains from applying xylanases in brewing - Poster
Lars Boe Larsen, DuPont Nutrition and Health, Danisco A/S, Brabrand, DK-Denmark
Co-author(s): Jens Frisbak Sorensen, DuPont Industrial Biosciences, Danisco A/S, Brabrand, Denmark; Lone Broend Miller, DuPont Industrial Biosciences, Danisco A/S, Brabrand, Denmark
VIEW ABSTRACT 131  |  VIEW PRESENTATION 131

Finishing and Stability

Impact of filtration and filter aids on the iron content and haze formation - Poster
Thomas Kunz, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
Co-author(s): Kristian Schubert, Jörg Kaspar, and Frank-Jürgen Methner, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
VIEW ABSTRACT 133  |  No Presentation available.

Influencing factors of hydrogen bonding intensity in beer - Poster
Qi li, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University
Co-author(s): Chunfeng Liu, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, China; Jianjun Dong, R&D Center, Tsingtao Brewery Co. Ltd., Qingdao, China; Xiangsheng Yin, Cargill Malt, Wayzata, MN, USA
VIEW ABSTRACT 134  |  No Presentation available.

Laboratory tests of beer aging under aerobic and anaerobic conditions - Poster
Petr Kosin, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
Co-author(s): Jan Savel and Adam Broz, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
VIEW ABSTRACT 135  |  VIEW PRESENTATION 135

New approaches for kieselguhr-free filtration and characterization of filter aids - Poster
Alexander Scheidel, Technische Universität München Weihenstephan
Co-author(s): Jens Voigt, Technische Universität München Weihenstephan, Germany
VIEW ABSTRACT 136  |  VIEW PRESENTATION 136

Recent findings on the mechanism of chill haze—A physico-chemical explanatory approach - Poster
Jean Titze, National University of Ireland, University College Cork, School of Food and Nutritional Science, Cork, Ireland
Co-author(s): Antonie Herrmann, Hochschule Weihenstephan-Triesdorf, Institut für Lebensmitteltechnologie, Freising, Germany; Vladimír Ilberg, Hochschule Weihenstephan-Triesdorf, Fakultät Gartenbau und Lebensmitteltechnologie, Freising, Germany
VIEW ABSTRACT 137  |  VIEW PRESENTATION 137

Strategies for dealing with peroxides - Poster
Kirk T Smith, University of California, Davis, CA 95616, USA
Co-author(s): Charles Bamforth, University of California, Davis, CA, USA
VIEW ABSTRACT 138  |  No Presentation available.

The effectiveness of pre-combined colloidal stabilizers - Poster
Kenneth A Berg, PQ Corporation
VIEW ABSTRACT 139  |  VIEW PRESENTATION 139

The role of reference standards in modern brewing chemistry - Poster
John Laferty, ERC A Waters Co, Golden, CO, USA
VIEW ABSTRACT 140  |  VIEW PRESENTATION 140

Use of tannins for beer stabilization during end-filtration - Poster
Stefan Hanke, Bitburger Braugruppe GmbH, 54634 Bitburg Germany
Co-author(s): Georg Stettner, Bitburger Braugruppe GmbH, Bitburg, Germany
VIEW ABSTRACT 141  |  VIEW PRESENTATION 141

Hops

A natural foam enhancer from hops - Poster
John Paul Maye, S.S. Steiner, Inc., New York, NY, USA
Co-author(s): Robert Smith, S.S. Steiner, Inc., Yakima, WA, USA; Richard Wilson (deceased); Harald Schwarz, S.S. Steiner, Inc., New York, NY, USA
VIEW ABSTRACT 142  |  VIEW PRESENTATION 142

Analysis of hop-derived flavor compounds in U.S. hops - Poster
Kiyoshi Takoi, SAPPORO BREWERIES LTD, 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
Co-author(s): Yutaka Itoga, Sapporo Breweries Ltd., Sorachi-Gun, Japan; Junji Takayanagi, Takayuki Kosugi, Toru Shioi, and Junji Watari, Sapporo Breweries Ltd., Yaizu, Japan
VIEW ABSTRACT 143  |  VIEW PRESENTATION 143

Comparative analysis of North Carolina and Pacific Northwest grown hops by brewing science students at Appalachian State - Poster
Brett F Taubman, Appalachian State University, Boone, NC, USA
Co-author(s): Eric Allain, Seth Cohen, and Shea Tuberty, Appalachian State University, Boone, NC, USA
VIEW ABSTRACT 144  |  No Presentation available.

Degradation kinetics of iso-alpha-acids - Poster
Mekonnen Gebremariam, Technical University Munich, chair of Brewing and Beverage Technology, Freising-Weihenstephan
Co-Author(s): Yarong Huang, Martin Krottenthaler, and Thomas Becker, Technical University Munich, Chair of Brewing and Beverage Technology, Freising-Weihenstephan, Germany
VIEW ABSTRACT 145  |  VIEW PRESENTATION 145

Dry hopping—The history and its current importance - Poster
Christina Schönberger, Barth Innovations Nuremberg, Germany
Co-author(s): Andreas Gahr, Hopfenveredlung, St. Johann, Germany
VIEW ABSTRACT 146  |  VIEW PRESENTATION 146

HBC 369—A new flavor hop variety - Poster
Gene Probasco, John I. Haas, Inc., Yakima, WA USA
Co-author(s): Jason Perrault, Select Botanicals Group, Toppenish, WA, USA; Scott Varnum, John I. Haas Inc., Yakima, WA, USA
VIEW ABSTRACT 147  |  VIEW PRESENTATION 147

Hop and hop substances—Induction, reduction, or suppression of gushing? - Poster
Antonie Herrmann, Hochschule Weihenstephan-Triesdorf, Institut für Lebensmitteltechnologie, Freising, Germany
Co-author(s): Jean Titze, National University of Ireland, University College Cork, School of Food and Nutritional Science, Cork, Ireland; Christina Schönberger, Barth-Haas Group, Barth Innovations, Joh. Barth und Sohn, Nuremberg, Germany; Sylvie M. Decker
VIEW ABSTRACT 148  |  VIEW PRESENTATION 148

Identification of hop cultivars using high resolution melt curve analysis - Poster
William A Deutschman, Westminster College, Salt Lake City, UT, USA
Co-author(s): Julie Kilpatrick and Brian Avery, Westminster College, Salt Lake City, UT, USA
VIEW ABSTRACT 149  |  VIEW PRESENTATION 149

Malt and Grains

5% > extract and more $ for brewers—Hulless barley malt a dramatic difference - Poster
Brian G Rossnagel, University of Saskatchewan
Co-author(s): William Legge, Agriculture & Agri-Food Canada, Canada; Michael Edney, Canadian Grain Commission, Canada; Aaron Beattie and Graham Scoles, University of Saskatchewan, Canada
VIEW ABSTRACT 151  |  VIEW PRESENTATION 151

Characteristics of ascorbate peroxidase in malt - Poster
Makoto Kanauchi, Miyagi University Taihaku-ku, Sendai-city, Miyagi, Japan
Co-author(s): Charles Bamforth, University of California, Davis, CA, USA
VIEW ABSTRACT 152  |  VIEW PRESENTATION 152

Developing an NIRS method for assessing black point in single kernels of malting barley - Poster
Glen Fox, The University of Queensland, Toowoomba, Queensland, Australia
Co-author(s): Loraine Watson, University of Queensland, Toowoomba, Australia; Alison Kelly, DEEDI, Toowoomba, Australia; Cheng Dao Li, DAFWA, Perth, Australia; Wendy Lawson, DEEDI, Warwick, Australia
VIEW ABSTRACT 153  |  VIEW PRESENTATION 153

Fermentability of Canadian two row malting barley varieties: Wort turbidity, density, and sugar content as measures of fermentation potential - Poster
Chris J Bourque, Dalhousie University, Halifax, Nova Scotia, Canada
Co-author(s): Alex Speers Dalhousie University, Halifax, NS, Canada
VIEW ABSTRACT 154  |  VIEW PRESENTATION 154

Gamma-Aminobutyric acid (GABA)—A practical indicator for the detection of heterogeneities during malting? - Poster
Philip Wietstock, Technische Universität Berlin, Germany
Co-author(s): Christian Mueller, Technical University, Berlin, Germany; Maik Kleinwaechter and Dirk Selmar, Technical University, Braunschweig, Germany; Frank-Jürgen Methner, Technical University, Berlin, Germany
VIEW ABSTRACT 150  |  VIEW PRESENTATION 150

Improvement of beer flavor stability through the LOX-less barley approach - Poster
Junhong YU, Tsingtao Brewery Co., Ltd, Qingdao, China
Co-author(s): Jianjun Dong, Shuxia Huang, Shuli Huang, Jia Liu, Zongming Chang, Yuhong Tian, and Junhuang Hao, Tsingtao Brewery Co., Ltd., Qingdao, China
VIEW ABSTRACT 155  |  VIEW PRESENTATION 155

Limitations to predicting malt quality by using malt friability analysis during breeding of malting barley - Poster
Ramón Huerta Sr., Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Texcoco, Estado de México, México.
Co-author(s): Mauro Zamora, Salomón Solano, and Martha López, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Texcoco, México
VIEW ABSTRACT 156  |  VIEW PRESENTATION 156

Research on malting technology of hulless barley used for brewing hulless barley beer - Poster
Guangtian Zhou, School of Food and Bio-engineering, Shandong Institute of Light Industry, 250353, Jinan, Shandong, China
Co-author(s): Song Wang, and Naibin Zhang, School of Food and Bio-engineering, Shandong Institute of Light Industry, Jinan, China; Zhihong Xu, Process and Equipment Engineering, Pöyry Shandong Engineering Consulting Co., Ltd. Jinan, China
VIEW ABSTRACT 157  |  VIEW PRESENTATION 157

The relationship between barley starch structure and the sugar profile of wort - Poster
Shang Chu, The University of Queensland, Brisbane, Queensland, Australia
Co-author(s): Jovin Hasjim, University of Queensland, Brisbane, Australia; Kevin Redd and Evan Evans, University of Tasmania, Hobart, Australia; Glen Fox, University of Queensland, Brisbane, Australia; Robert Gilbert, University of Queensland, Brisbane, A
VIEW ABSTRACT 158  |  No Presentation available.

Varietal effect of teff (Eragrostis tef) on the dimethyl sulfide (DMS) content and enzyme activities of teff malt - Poster
Mekonnen M Gebremariam, Institute of Brewing and Beverage Technology, Center of life and Food Sciences, TUM, Weihenstephan-Freising, Germany
Co-author(s): Martin Zarnkow and Thomas Becker, Institute of Brewing and Beverage Technology, Center of Life and Food Sciences, TUM, Weihenstephan-Freising, Germany
VIEW ABSTRACT 159  |  VIEW PRESENTATION 159

Wort amino acid composition of new Canadian malt barley varieties and their relationship with grain protein - Poster
Aaron Macleod, Canadian Grain Commission, Winnipeg, Manitoba, Canada
Co-author(s): John O'Donovan and Kelly Turkington, Agriculture and Agri-Food Canada, Lacombe, AB, Canada; Michael Edney, Canadian Grain Commission, Winnipeg, MB, Canada
VIEW ABSTRACT 160  |  VIEW PRESENTATION 160

Microbiology

Adaptation of Lactobacillus brevis to beer—Role of metal trace elements and membrane lipids - Poster
Patrick Preissler, Technische Universität München, Freising, Germany
Co-author(s): Jürgen Behr and Rudi Vogel, Technische Universität München, Freising, Germany
VIEW ABSTRACT 161  |  No Presentation available.

Assessment of airborne microorganisms in a craft brewery - Poster
Amanda (Mandy) L Miller, Colorado State University, Fort Collins, CO USA
Co-author(s): Marisa Bunning, Martha Stone, Doreene Hyatt, and James ZumBrunnen, Colorado State University, Fort Collins, CO, USA
VIEW ABSTRACT 162  |  VIEW PRESENTATION 162

Classification, identification, and detection of beer spoiling microorganisms—A review - Poster
Mathias Hutzler, Forschungszentrum Weihenstephan - TU Muenchen, Freising, Germany
Co-author(s): Robert Riedl, Jennifer Koob, and Fritz Jacob, Forschungszentrum Weihenstephan, TU Muenchen, Freising, Germany
VIEW ABSTRACT 164  |  VIEW PRESENTATION 164

Differentiation of Lactobacillus brevis strains along their beer-spoiling potential using MALDI-TOF MS - Poster
Carola C Kern, Technische Universität München, Freising, Germany
Co-author(s): Patrick Preissler, Rudi Vogel, and Jürgen Behr, Technische Universität München, Freising, Germany
VIEW ABSTRACT 165  |  No Presentation available.

Effect of plasmid loss on the beer-spoiling phenotype of Pediococcus claussenii ATCC BAA-344T - Poster
Barry Ziola, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Co-author(s): Emily Ewen and Vanessa Pittet, University of Saskatchewan, Saskatoon, SK, Canada
VIEW ABSTRACT 166  |  VIEW PRESENTATION 166

Effectiveness of a new automatic cell viability counter in comparison to established methods - Poster
Thomas Kunz, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
Co-author(s): Cecilia Cruz Palma and Frank-Jürgen Methner, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
VIEW ABSTRACT 167  |  VIEW PRESENTATION 167

Exploration of matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS) as a fast identification tool for beer spoilage bacteria - Poster
Anneleen Wieme, University College Ghent, Faculty Applied Bioscience Engineering, Laboratory of Brewing and Biochemistry, Ghent, Belgium
Co-author(s): Anita Van Landschoot, University College Ghent, Faculty of Applied Bioscience Engineering, Laboratory of Brewing and Biochemistry, Ghent, Belgium; Peter Vandamme, Ghent University, Faculty of Science, Laboratory of Microbiology, Ghent, Belgi
VIEW ABSTRACT 168  |  VIEW PRESENTATION 168

Fast and reliable identification and differentiation of beverage spoiling yeasts by MALDI-TOF MS - Poster
Julia C Usbeck, Technische Universität München, Freising, Germany
Co-author(s): Carola Kern, Rudi Vogel, and Jürgen Behr, Technische Universität München, Freising, Germany
VIEW ABSTRACT 169  |  No Presentation available.

Gene expression measurement by real time PCR, relevant for the synthesis and the degradation of acetate esters and 4-vinylguaiacol, in top fermenting yeast - Poster
Hubertus Schneiderbanger, Research Center Weihenstphan for Brewing and Food Quality, Freising, Germany
Co-author(s): Mathias Hutzler and Fritz Jacob, Research Center Weihenstephan for Brewing and Food Quality, Freising, Germany
VIEW ABSTRACT 170  |  VIEW PRESENTATION 170

Identification of bacterial contaminants in beverages by MALDI-TOF MS - Poster
Carola C Kern, Technische Universität München, Freising, Germany
Co-author(s): Julia Usbeck, Rudi Vogel, and Jürgen Behr Technische Universität München, Freising, Germany
VIEW ABSTRACT 171  |  No Presentation available.

Investigation of beer-spoilage ability of Dekkera/Brettanomyces yeasts and development of multiplex PCR method for beer-spoilage yeasts - Poster
Satoshi Shimotsu, Asahi Breweries, Ltd., Research & Development Laboratories for Brewing, Ibaraki, Japan
Co-author(s): Shizuka Asano, Kazumaru Iijima, Koji Suzuki, Hiromi Yamagishi, and Masayuki Aizawa, Asahi Breweries, Ltd., Research & Development Laboratories for Brewing, Ibaraki, Japan
VIEW ABSTRACT 172  |  VIEW PRESENTATION 172

Methods for induction, separation, and identification of haploid strains of industrial brewer's yeast - Poster
Weina Xu, Jiangnan University, Wuxi, Jiangsu Province, China
VIEW ABSTRACT 173  |  VIEW PRESENTATION 173

Optimizing hops gradient plates for assessing bacterial beer-spoilage potential - Poster
Barry Ziola, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Co-author(s): Barry Bushell and Vanessa Pittet, University of Saskatchewan, Saskatoon, SK, Canada
VIEW ABSTRACT 174  |  VIEW PRESENTATION 174

Quantitative real-time PCR analysis of putative beer-spoilage associated genes in Pediococcus claussenii and Lactobacillus brevis - Poster
Jordyn Bergsveinson, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Co-author(s): Vanessa Pittet and Barry Ziola, University of Saskatchewan, Saskatoon, SK, Canada
VIEW ABSTRACT 176  |  VIEW PRESENTATION 176

The application of antifungal protein (AFP) from Aspergillus giganteus to the malting process and its effect on malt and corresponding beer - Poster
Deliang Wang, China National Institute of Food and Fermentation Industries
Co-author(s): Yue Yuan, Division of Food Sciences, Xinjiang Agricultural University, China; Zhiping Lin and Jiafeng Chao, Technical Research Center of Beijing Yanjing Brewery Group Co. Ltd., China
VIEW ABSTRACT 177  |  VIEW PRESENTATION 177

The spoilage of microbrewery beer from Bacillus species isolated from pelletized hops - Poster
Nathan T Traw, Mother's Brewing Company, Springfield, MO, USA
VIEW ABSTRACT 178  |  No Presentation available.

Using PCR in the brewery routine makes you see microbiology from a new angle - Poster
Gudrun J Vogeser, PIKA Weihenstephan GmbH, Bavaria, Germany
VIEW ABSTRACT 179  |  VIEW PRESENTATION 179

Nutrition/Health

Arabinoxylans and fructans in the malting and brewing process - Poster
Moritz Krahl, Radeberger Gruppe, Frankfurt am Main, Germany
Co-author(s): Werner Back, TU München, Freising, Germany
VIEW ABSTRACT 180  |  VIEW PRESENTATION 180

Development of 0.00% alcohol beer, focusing on the characteristic bitterness and body of regular beer - Poster
Takayuki Kosugi, Value Creation Department, SAPPORO BREWERIES LTD, 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
Co-author(s): Tsutomu Yamaki, Yoichi Kozaki, Kiyoshi Takoi, Toru Shioi, and Junji Watari, Value Creation Department, Sapporo Breweries Ltd., Yaizu, Japan
VIEW ABSTRACT 181  |  VIEW PRESENTATION 181

OSHA and proposed diacetyl limits in the workplace—What effects can we expect on the brewing industry? - Poster
DAVID J RADZANOWSKI, RADZAN ASSOCIATES, 2107 CARVER STREET, MADISON WI 53713-1115, USA
VIEW ABSTRACT 184  |  VIEW PRESENTATION 184

Silicon in lager beers and its balance during the brewing process - Poster
Pavel Dostalek, Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Prague, Prague 6, Czech Republic
Co-author(s): Rudolf Cejnar, Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic; Oto Mestek, Department of Analytical Chemistry, Institute of Chemical Technology, Prague, Czech Republic
VIEW ABSTRACT 185  |  VIEW PRESENTATION 185

The glycemic index—Chance or threat for the beverage industry? - Poster
Moritz Krahl, Radeberger Gruppe, Frankfurt am Main, Germany
VIEW ABSTRACT 186  |  VIEW PRESENTATION 186

Packaging (Bottles, Draft, Cans)

Development of barrier materials for bio-based beverage packages - Poster
Ali J Harlin, VTT Technical Research Centre of Finland
Co-author(s): Thomas Gädda, Mika Vähä-Nissi, and Annika Wilhelmson, VTT Technical Research Centre of Finland, Finland
VIEW ABSTRACT 187  |  No Presentation available.

Draught beer equipment and microbiology—Investigations to avoid microbiological contamination - Poster
Johannes Tippmann, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, Freising, Bavaria, Germany
Co-author(s): Simon Henke, Jens Voigt, and Karl Sommer, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Verfahrenstechnik Disperser Systeme, Freising, Germany; Thomas Becker, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau
VIEW ABSTRACT 188  |  VIEW PRESENTATION 188

IBD Master Brewer Module 5 project: The construction and implementation of a packaging quality laboratory for a large craft - Poster
Gregory S Deuhs, Craft Brewers Alliance
VIEW ABSTRACT 190  |  VIEW PRESENTATION 190

Improvement on the oxidative beer flavor stability using active packaging material—Advantages or disadvantages in comparison to SO2-addition - Poster
Victoria Schiwek, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
Co-author(s): Thomas Kunz, Constanze Ruff, and Frank-Jürgen Methner, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
VIEW ABSTRACT 191  |  No Presentation available.

LineMET—Efficiency analysis tool in bottling plants - Poster
Stefan Flad, Chair of Food packaging technologie - TUM, Freising, Germany
Co-author(s): Tobias Voigt, Chair of Food Packaging Technologie, TUM, Freising, Germany
VIEW ABSTRACT 192  |  VIEW PRESENTATION 192

New data on bisphenol A (BPA) concentrations in canned beers - Poster
Leif A Garbe, TU Berlin / VLB Berlin, Germany
Co-author(s): Xu-Liang Cao, Bureau of Chemical Safety – Health Canada, Ottawa, ON, Canada; Julie Zech, VLB Berlin/TU Berlin, Germany
VIEW ABSTRACT 193  |  VIEW PRESENTATION 193

Sensory

A university course on fermentation science in a global society with a study abroad flavor - Poster
Casey C Raymond, Department of Chemistry, SUNY Oswego, Oswego, NY, USA
Co-author(s): Jeffery Schneider, Department of Chemistry, SUNY Oswego, Oswego, NY, USA
VIEW ABSTRACT 196  |  VIEW PRESENTATION 196

Acceptance of off-flavors in beer by common consumers - Poster
Moritz Krahl, Radeberger Gruppe, Frankfurt, Germany
Co-author(s): Stefan Hanke, Bitburger Braugruppe, Bitburg, Germany
VIEW ABSTRACT 197  |  VIEW PRESENTATION 197

Good sensory techniques for training a beer panel - Poster
Mona B Wolf , The Wolf Group, Cincinnati, OH, USA
Co-author(s): Jill Rolfes, The Wolf Group, Cincinnati, OH, USA
VIEW ABSTRACT 200  |  VIEW PRESENTATION 200

How accelerated aging can help to assess the physiological state of yeast in bottle-refermentation beers - Poster
Caroline Scholtes, Université catholique de Louvain, Earth and Life Institute (ELIM), Louvain-la-Neuve,Belgium
Co-author(s): Etienne Bodart, Florence Peeters, Laurent Melotte, and Sonia Collin, Université Catholique de Louvain, Earth and Life Institute (ELIM), Louvain-la-Neuve, Belgium
VIEW ABSTRACT 201  |  VIEW PRESENTATION 201

Improving and controlling hop flavor in dry hopped bottom fermented beers by the use of activated carbon - Poster
Andreas Brandl, Doemens Academy GmbH, Stefanusstr. 8, 82166 Gräfelfing, Germany
Co-author(s): Christina Schönberger, Joh. Barth und Sohn, Nürnberg, Germany; Urs Wellhoener, Boston Beer Company, Breinigsville, PA, USA
VIEW ABSTRACT 202  |  VIEW PRESENTATION 202

Influence of beer CO2 content on its drinkability - Poster
Petr Kosin, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
Co-author(s): Jan Savel and Adam Broz, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
VIEW ABSTRACT 203  |  VIEW PRESENTATION 203

Kinetic characterization of beer aging and rapid prediction method for beer flavor stability - Poster
Li Hong, Pearl River Brewery Co., Ltd., Guangzhou?510308
Co-author(s): Fang Guiquan and Li Huiping, Pearl River Brewery Co., Ltd., Guangzhou, P.R. China; Li Lin, South China University of Technology, Guangzhou, P.R. China; He Xi, Pearl River Brewery Co., Ltd., Guangzhou, P.R. China;Zhang Wujiu,
VIEW ABSTRACT 260  |  VIEW PRESENTATION 260

Re-inventing the wheel: The intimate sensory links between beer balance, flavor strength, and drinkability - Poster
Alex G. Barlow, ALL BEER, Sheffield, United Kingdom
VIEW ABSTRACT 204  |  VIEW PRESENTATION 204

Sensory and chemical differences between naturally and artificially carbonated beer - Poster
Eric J Allain, Appalachian State University, Boone, NC, USA
Co-author(s): Ben Hogue, Seth Cohen, Brett Taubman, and Shea Tuberty, Appalachian State University, Boone, NC, USA
VIEW ABSTRACT 205  |  No Presentation available.

Sensory comprehensive evaluation on beer in China supermarket - Poster
Chunfeng Liu, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University,
Co-author(s): Jianjun Dong, R & D Center, Tsingtao Brewery Co. Ltd., Qingdao, China; Xiangsheng Yin, Cargill Malt, Wayzata, MN, USA; Qi Li, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, China
VIEW ABSTRACT 206  |  No Presentation available.

Sensory perceptions of people liking or disliking beer - Poster
Hiroko Kanauchi, Miyagi University, Taihaku-ku Sendai Miyagi Japan
Co-author(s): Makoto Kanauchi, Yoshie Abe, and Akira Morita, Miyagi University, Sendai, Japan; Charles Bamforth, University of California Davis, Davis, CA, USA
VIEW ABSTRACT 207  |  VIEW PRESENTATION 207

Volatile phenols: Emergence of specific profiles among Belgian specialty beers - Poster
Caroline Scholtes, Université catholique de Louvain, Earth and Life Institute (ELIM), Louvain-la-Neuve, Belgium
Co-author(s): Masatatsu Shiba, Asahi Breweries Ltd., Ibaraki, Japan; Thomas Haube, Sabrina Nizet, and Sonia Collin, Université Catholique de Louvain, Earth and Life Institute (ELIM), Louvain-la-Neuve, Belgium
VIEW ABSTRACT 208  |  VIEW PRESENTATION 208

Sustainability

Bag it up—Flexible vessels in brewing - Poster
Troels Prahl, White Labs Inc., San Diego, CA, USA
VIEW ABSTRACT 210  |  VIEW PRESENTATION 210

Chemical free sustainable cooling water treatment at a Texas brewery - Poster
Philip Vella, VRTX Technologies, Schertz, TX USA
Co-author(s): Peter Koestler, The Gambrinus Company, San Antonio, TX, USA
VIEW ABSTRACT 211  |  VIEW PRESENTATION 211

Customizing sustainability through PET - Poster
Nigel Pritchard , Petainer - Peterborough, United Kingdom PE1 2TN
VIEW ABSTRACT 212  |  No Presentation available.

Data on energy and water use in breweries - Poster
Gordon Jackson, Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, UK
Co-author(s): Conor Donoghue and Anastassia Johnson, Campden BRI, Nutfield, UK; Fons Pennartz, KWA Business Consultants, Amersfoort, Netherlands
VIEW ABSTRACT 213  |  VIEW PRESENTATION 213

Energy efficient hop kilning system with integrated hop oil recovery from the exhaust air - Poster
Ruslan Hofmann, VLB Berlin e.v., Berlin, Germany
Co-author(s): Roland Folz, VLB Berlin e.v., Berlin, Germany
VIEW ABSTRACT 214  |  VIEW PRESENTATION 214

Guidelines for efficient water use in the brewery and bottled beverage industries - Poster
Steve Froggett, Froggett & Associates, LLC
Co-author(s): Joseph Cotruvo, Joe Cotruvo & Associates, LLC, USA; Richard Canady, Risk Science Innovation and Application Center of Excellence, International Life Sciences Institute – Research Foundation, USA
VIEW ABSTRACT 215  |  VIEW PRESENTATION 215

Novel approaches to recycling of production waste from yeast propagation - Poster
Neva Parker, White Labs, Inc, San Diego, California, USA
VIEW ABSTRACT 216  |  VIEW PRESENTATION 216

Optimizing brewing process heating energy management with modular on-demand boiler systems - Poster
Jason P Smith, Miura North America, Inc.
VIEW ABSTRACT 217  |  No Presentation available.

Reuse of brewery wastewater—Aerobic and anaerobic membrane bioreactors - Poster
Bill Musiak, Pentair X-Flow, Rockford, IL USA
VIEW ABSTRACT 219  |  VIEW PRESENTATION 219

Sustainability for Anheuser-Busch - Poster
Gene R Bocis Jr., Anheuser-Busch, Inc, St. Louis, MO, USA
VIEW ABSTRACT 220  |  VIEW PRESENTATION 220

Sustainable value creation with enzyme technology - Poster
Sylvie Van Zandycke, DSM Food Specialties, South Bend, IN, USA
Co-author(s): Ron Duszanskyj, DSM Food Specialties, Delft, Netherlands; Marlos Fernandes, DSM Food Specialties, Sao Paulo, Brazil; Jeroen van Roon, DSM Food Specialties, Delft, Netherlands
VIEW ABSTRACT 221  |  VIEW PRESENTATION 221

Techniques to reduce energy and water use in breweries - Poster
Gordon Jackson, Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, UK
Co-author(s): Gordon Jackson and Conor Donoghue, Campden BRI, Nutfield, UK
VIEW ABSTRACT 222  |  VIEW PRESENTATION 222

Technical Session 01: Hops I

Contributions to hop aroma in beer from the water-soluble fraction of hops - Oral Presentation
Thomas H Shellhammer, Oregon State University, Corvallis, OR, USA
Co-author(s): Daniel Sharp, Yanping Qian, and Michael Qian, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 4  |  VIEW PRESENTATION 4

Hop aroma and harvest maturity - Oral Presentation
Daniel C Sharp, Oregon State University, Corvallis, OR USA
Co-author(s): Yanping Qian, Shaun Townsend, and Thomas Shellhammer, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 2  |  VIEW PRESENTATION 2

Influence of fermentation compounds from yeast on the quality of hop aroma - Oral Presentation
Hitoshi Takemura, Kirin Brewery Company, Limited
VIEW ABSTRACT 1  |  VIEW PRESENTATION 1

Phenolic profiling of lager beer during aging in relation to hopping technology - Oral Presentation
Patricia M Aron, MillerCoors, Milwaukee, WI USA
Co-author(s): Thomas Shellhammer, Oregon State University, Corvallis, OR, USA; David Ryder, MillerCoors, Milwaukee, WI, USA
VIEW ABSTRACT 3  |  VIEW PRESENTATION 3

Technical Session 02: Analytical I

Analysis of Michigan hop varieties and easy and direct typification by paper spray ionization mass spectrometry and principal component analysis - Oral Presentation
Andre R Venter, Western Michigan University
Co-author(s): Kari Blain, Western Michigan University, MI, USA
VIEW ABSTRACT 7  |  VIEW PRESENTATION 7

Brewing with barley: Comparing protease activities with the resulting proteins and peptides in beer using activity-based protein profiling and LC-MS/MS - Oral Presentation
Lone Baekgaard, R&D, Novozymes A/S, Bagsvaerd, Denmark
Co-author(s): Renier van der Hoorn and Joji Villamor, Plant Chemetics Lab, Max Planck Institute for Plant Breeding Research, Cologne, Germany; Christian Jørgensen, Carsten Sönksen, and Niels Elvig, R&D, Novozymes A/S, Bagsvaerd, Denmark; Stefan Kreisz, Carlsberg Research Laboratory, Copenhagen V., Denmark; Hans-Peter Heldt Hansen, R&D, Novozymes A/S, Bagsvaerd, Denmark
VIEW ABSTRACT 5  |  VIEW PRESENTATION 5

Monitoring flavor active epoxydecenals during beer storage at ppt levels - Oral Presentation
Nils W Rettberg, TU Berlin / VLB Berlin
Co-author(s): Konrad Neumann and Leif Garbe, TU Berlin/VLB Berlin, Germany
VIEW ABSTRACT 6  |  VIEW PRESENTATION 6

Technical Session 03: Yeast I

"Static" Storage of a spiced beer—When is the beer mature? - Oral Presentation
Urs Wellhoener, Boston Beer Company, Boston, MA, USA
Co-author(s): Annette Fritsch, Boston Beer Company, Boston, MA, USA
VIEW ABSTRACT 10  |  VIEW PRESENTATION 10

Heterogeneous fermentation method in multi-filling cylindroconical vessels for high quality beer - Oral Presentation
Yuichi Nakamura, Asahi breweries, LTD.
Co-author(s): Hisao Koizumi, Asahi Breweries, Ltd., Japan
VIEW ABSTRACT 8  |  VIEW PRESENTATION 8

New insights into the mechanisms underpinning diacetyl formation and reduction in large-capacity cylindroconical fermentations - Oral Presentation
Christopher A Boulton, University of Nottingham
Co-author(s): Joseph Sebastian, University of Nottingham, UK
VIEW ABSTRACT 9  |  VIEW PRESENTATION 9

Technical Session 04: Hops II

A study of the functionality of hop epsilon-resins as a novel brewing product - Oral Presentation
Cynthia Almaguer, TU-München, Germany
Co-author(s): Martina Gastl, Michael Dresel, Thomas Hofmann, and Thomas Becker, TU-München, Germany
VIEW ABSTRACT 14  |  No Presentation available.

Hop oil analysis—The power of stable isotope dilution assays for quantification at trace levels - Oral Presentation
Leif A Garbe, TU Berlin / VLB Berlin
Co-author(s): Nils Rettberg, TU Berlin/VLB Berlin, Germany
VIEW ABSTRACT 12  |  VIEW PRESENTATION 12

Increasing the hop alpha-acids utilization by hop pre-isomerization and the evaluation of the bitter quality of beer - Oral Presentation
Seiichi Takishita, Asahi Breweries, Ltd.
Co-author(s): Hisato Imashuku, Asahi Breweries, Ltd., Japan; Martin Krottenthaler, Hochschule Weihenstephan-Triesdorf, Germany; Thomas Becker, Technische Universität München, Germany
VIEW ABSTRACT 11  |  VIEW PRESENTATION 11

The role of "unknown" hop proteins - Oral Presentation
Martina Gastl, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
Co-author(s): Christoph Neugrodda and Thomas Becker, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
VIEW ABSTRACT 13  |  No Presentation available.

Technical Session 05: Malts and Grain

A comparative study of oat (Avena sativa L.) cultivars as brewing adjuncts - Oral Presentation
Birgit Schnitzenbaumer, School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
Co-author(s): Jean Titze and Elke Arendt, School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
VIEW ABSTRACT 18  |  VIEW PRESENTATION 18

Performance of LOX-1-less malting barley—Sapporo's worldwide strategy for development of high quality malting barley varieties - Oral Presentation
Wataru Saito, SAPPORO BREWERIES LTD., JAPAN
Co-author(s): Takehiro Hoki, Tetsuya Saito, Tomokazu Takaoka, Shinichiro Yoshida, Masayuki Shimase, Kiyoshi Takoi, Naohiko Hirota, and Makoto Kihara, Sapporo Breweries Ltd., Japan; Brian Rossnagel, Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, Canada; Jason Eglinton School of Agriculture, Food and Wine, Waite Campus, University of Adelaide, Australia; Shinji Yamada, Sapporo Breweries Ltd., Japan
VIEW ABSTRACT 15  |  VIEW PRESENTATION 15

Studies on the kilning conditions of teff (Eragrostis tef) malt as alternative raw material for gluten free foods and beverages - Oral Presentation
Mekonnen M Gebremariam, Institute for Brewing and Beverage Technology, Technische Universität München, Freising, Germany
Co-author(s): Martin Zarnkow and Thomas Becker, Institute for Brewing and Beverage Technology, Technische Universität München, Freising, Germany
VIEW ABSTRACT 17  |  VIEW PRESENTATION 17

Toward a DNA fingerprint to identify barley cultivars that fit specific brewers' needs - Oral Presentation
Richard D Horsley, North Dakota State University, Department of Plant Sciences, Fargo, ND USA
Co-author(s): Magan Lewis, North Dakota State University, Department of Plant Sciences, Fargo, ND, USA; Fabio Pedraza-Garcia, Seeds 2000, Breckenridge, CO, USA; Ana Correa-Morales, North Dakota State University, Department of Plant Sciences, Fargo, ND, USA; Shiaoman Chao, USDA-ARS, Cereal Crops Research Unit, Fargo, ND, USA; Ronshuang Lin, University of Maryland, College Park, MD, USA; Paul Schwarz, North Dakota State University, Department of Plant Sciences, Fargo, ND, USA
VIEW ABSTRACT 19  |  VIEW PRESENTATION 19

Trends in the incidence of Fusarium and Microdochium species in UK malting barley: Impacts for malting and brewing quality - Oral Presentation
David J Cook, University of Nottingham, UK
Co-author(s): Linda Nielsen, University of Nottingham, UK; Simon Edwards, Harper Adams University College, UK; Rumiana Ray, University of Nottingham, UK
VIEW ABSTRACT 16  |  VIEW PRESENTATION 16

Technical Session 06: Quality Considerations

35 years of malting and brewing—Experience with improvements in quality characteristics of raw materials and changes in technologies in maltery and brewhouse - Oral Presentation
Udo Kattein, Technische Universität München - retired
Co-author(s): Sebastian Kappler, Technische Universität München, Germany
VIEW ABSTRACT 23  |  VIEW PRESENTATION 23

Mid-infrared sensors: Testing in-progress product quality at critical process control points (CPCP) in the brewing and packaging processes - Oral Presentation
Robert K O'Leary, VitalSensors Technologies LLC
VIEW ABSTRACT 22  |  VIEW PRESENTATION 22

Primary gushing: The explosive love story between CO2 and hydrophobin - Oral Presentation
Christina Schönberger, Barth-Haas Group, Barth Innovations, Joh. Barth und Sohn
Co-author(s): Sylvie Deckers, KU Leuven, Department M2S, Malt & Beer Sciences and LFoRCe, Belgium; Jean Titze, National University of Ireland, University College Cork, School of Food and Nutritional Sciences, Ireland; Vladimir Ilberg, Hochschule Weihenstephan-Triesdorf, Fakultät Gartenbau und Lebensmitteltechnologie, Germany; Guy Derdelinckx, KU Leuven, Department M2S, Malt & Beer Sciences and LFoRCe, Belgium
VIEW ABSTRACT 21  |  VIEW PRESENTATION 21

The equipment to sample the fermenting beer from four positions in the cylindroconical vessel and its practical application to flavor improvement in the brewery - Oral Presentation
Hisao Koizumi, Asahi Breweries,Ltd.,Suita Brewery,Japan
Co-author(s): Yuichi Nakamura, Asahi Breweries, Ltd., Suita Brewery, Japan
VIEW ABSTRACT 20  |  VIEW PRESENTATION 20

Technical Session 07: Sustainability

Brewery wastewater recycling: A case study - Oral Presentation
Michael Eumann, EUWA Water Treatment Plants, Gaertringen, Baden-Wurttemberg, Germany
VIEW ABSTRACT 26  |  VIEW PRESENTATION 26

High rate anaerobic digester systems for brewery wastewater treatment and electricity generation: Engineering design factors and cost benefit analysis - Oral Presentation
Manaf H Farhan, EMG International, Inc., Media, PA, USA
Co-author(s): James Kuhr, The F.X. Matt Brewing Company, Utica, NY, USA; Yassar Farhan, EMG International, Inc., Media, PA, USA
VIEW ABSTRACT 24  |  VIEW PRESENTATION 24

Malt manufacture: Being practically sustainable - Oral Presentation
Nigel L Davies, Manufacturing and Technical Director, Muntons, UK
VIEW ABSTRACT 25  |  VIEW PRESENTATION 25

Technical Session 08: Sensory

Going the last mile: Better draft beer presentation - Oral Presentation
Michael J Lewis, UC Davis Extension, Davis, CA, USA
VIEW ABSTRACT 28  |  No Presentation available.

Impact of fermentable and non-fermentable sugars on oxidative processes during brewing, SO2 formation, palate fullness, and flavor stability - Oral Presentation
Thomas Kunz, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
Co-author(s): Torsten Seewald, Niklas Brandt, Christof Reinhardt, and Frank-Jürgen Methner, Technische Universität Berlin, Department of Biotechnology, Chair of Brewing Sciences, Berlin, Germany
VIEW ABSTRACT 27  |  VIEW PRESENTATION 27

Influence of maltodextrins on palate fullness of beer - Oral Presentation
Heinrich Rübsam, Institute of Brewing and Beverage Technology, TUM-Weihenstephan,Freising. Germany
Co-author(s): Martina Gastl, Institute of Brewing and Beverage Technology, TUM-Weihenstephan, Freising, Germany; Martin Krottenthaler, Hochschule Weihenstephan-Triesdorf, Freising, Germany; Thomas Becker, Institute of Brewing and Beverage Technology, TUM-Weihenstephan, Germany
VIEW ABSTRACT 29  |  VIEW PRESENTATION 29

Sensory evaluation of Belgian and U.S. red/brown sour beers - Oral Presentation
Jeff E Clawson, Oregon State University, Corvallis, Oregon, USA
Co-author(s): Victor Algazzali, Yanping Qian, Michael Qian, and Thomas Shellhammer, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 30  |  VIEW PRESENTATION 30

Technical Session 09: Analytical II

Carbon dioxide solubility in wort and beer - Oral Presentation
Alex R Speers, Dalhousie University, Halifax, N.S., Canada
Co-author(s): Andrew MacIntosh, Dalhousie University, Halifax, NS, Canada
VIEW ABSTRACT 33  |  VIEW PRESENTATION 33

Recent discoveries in beer foam - Oral Presentation
Karl J Siebert, Dept. of Food Science, Cornell University, Geneva, NY, USA
VIEW ABSTRACT 31  |  VIEW PRESENTATION 31

The measurement of carbon dioxide in packaged beer: A critical review - Oral Presentation
Donald J Hutchinson, Anheuser-Busch Inbev, Stl Louis, MO, USA
VIEW ABSTRACT 32  |  VIEW PRESENTATION 32

Technical Session 10: Microbiology I

Pediococcus claussenii genetic expression during growth in beer assessed by transcriptome sequencing (RNA-seq) - Oral Presentation
Vanessa Pittet, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Co-author(s): Trevor Phister, University of Nottingham, Nottingham, UK; Barry Ziola, University of Saskatchewan, Saskatoon, SK, Canada
VIEW ABSTRACT 35  |  VIEW PRESENTATION 35

Impact of Fusarium culmorum infection on barley malt protein fractions, brewing process, and beer quality - Oral Presentation
Pedro Oliveira, University College Cork, Cork City, Ireland
VIEW ABSTRACT 61  |  VIEW PRESENTATION 61

Investigation into the antibacterial activity of mesoporous zirconium phosphate against beer-spoilage bacteria - Oral Presentation
Guangtian Zhou, School of Food and Bio-engineering,Shandong Institute of Light Industry, 250353, Jinan, Shandong, China
Co-author(s): Xinxia Ge, School of Food and Bioengineering, Shandong Institute of Light Industry, Jinan, China; Wen He and Xiaoyong Du, Key Laboratory of Glass and Functional Ceramics, Shandong Polytechnic University, Jinan, China; Xiaolei Dong, School of Food and Bioengineering, Shandong Institute of Light Industry, Jinan, China
VIEW ABSTRACT 34  |  No Presentation available.

Technical Session 11: Brewhouse Operations

Brewing intensification—Successes and failures - Oral Presentation
Graham G Stewart, GGStewart Associates
Co-author(s): James P. Murray, Better Lines Co. Ltd., Galashiels, Scotland
VIEW ABSTRACT 39  |  No Presentation available.

Optimized conditions for pre-treatment of hops in the brewhouse to maximize utilization rate without a decrease in beer quality - Oral Presentation
Sebastian Kappler, Technische Universität München, Institute for brewing and beverage technology
Co-author(s): Martin Zarnkow and Thomas Becker, Technische Universität München, Institute for Brewing and Beverage Technology, Germany
VIEW ABSTRACT 40  |  No Presentation available.

The influence of nitrogen compounds on beer characteristics - Oral Presentation
Taichi Maruhashi, Suntory Liquors Limited, Osaka, Japan
Co-author(s): Tetsuya Arita, Yutaka Yamaguchi, Yoshinori Hida, and Kaneo Oka, Suntory Liquors Limited, Osaka, Japan
VIEW ABSTRACT 37  |  VIEW PRESENTATION 37

Technical Session 12: Engineering

Future brewery concepts and upcoming streams - Oral Presentation
Roland Folz, VLB-Berlin, Seestr. 13, 13353 Berlin, Germany
VIEW ABSTRACT 41  |  No Presentation available.

Passivation of austenitic stainless steels for the purpose of manufacturing and handling beer - Oral Presentation
Harvey Claussen, The Zythos Project LLC, Portland, OR, USA
VIEW ABSTRACT 43  |  VIEW PRESENTATION 43

Technical Session 13: Hops III

Development of new hops varieties in the Czech Republic and new opportunities in brewing - Oral Presentation
Jiri Smetana, ARIX Co. (Zatec, Czech Republic)
VIEW ABSTRACT 46  |  VIEW PRESENTATION 46

Development of SNP-based identification method of hop varieties - Oral Presentation
Hiromasa Yamauchi, Suntory Business Expert Ltd., 57 Imaikami-cho, Nakahara-ku, Kawasaki, Japan
Co-author(s): Yuri Mukouzaka, Susumu Furukubo, Kazuhiko Nakashima, and Takayuki Taniguchi, Suntory Business Expert Ltd., Kawasaki, Japan; Masami Harada, Suntory Holdings Ltd., Tokyo, Japan
VIEW ABSTRACT 44  |  VIEW PRESENTATION 44

Growing hops is stressful! - Oral Presentation
Douglas B Walsh, Washington State University, Prosser, WA, USA
VIEW ABSTRACT 45  |  VIEW PRESENTATION 45

Technical Session 14: Yeast II

Bottle conditioning of beer: Strategies to improve yeast refermentation performance - Oral Presentation
Tinne Dekoninck, Catholic University of Leuven, Heverlee, Belgium
Co-author(s): Filip Delvaux and Freddy Delvaux, Catholic University of Leuven, Heverlee, Belgium
VIEW ABSTRACT 48  |  VIEW PRESENTATION 48

Effects of non-sugar nutrient concentrations on fermentation and beer flavor - Oral Presentation
Takeshi Kawakubo, Company
Co-author(s): Kentaro Iwasaki, Yuichiro Mese, Nobuyuki Hayashi, and Hiroyuki Yoshimoto, Kirin Brewery Company, Japan
VIEW ABSTRACT 47  |  VIEW PRESENTATION 47

Genetic roots of lager-brewing yeast: Saccharomyces eubayanus and the Patagonian hypothesis - Oral Presentation
Diego Libkind, INIBIOMA, Bariloche, ARgentina
VIEW ABSTRACT 49  |  No Presentation available.

Technical Session 15: Cleaning & Packaging

A novel air ingress test method - Oral Presentation
Eric J Samp, MillerCoors, Golden CO USA
Co-author(s): Eric Maskwa, MillerCoors, Milwaukee, WI, USA; Chaz Benedict, Hach Company, Loveland, CO, USA; Kendal Nichols, MillerCoors, Eden, NC, USA
VIEW ABSTRACT 53  |  VIEW PRESENTATION 53

Conveyor lubricant for stainless steel chains that saves water - Oral Presentation
Chad A Thompson, Ecolab
Co-author(s): Don Rich, New Belgium Brewing, USA
VIEW ABSTRACT 51  |  VIEW PRESENTATION 51

Keg cleaning and root cause analysis - Oral Presentation
Jeffrey S Hutchison, Ecolab, St. Paul, MN, USA
VIEW ABSTRACT 50 | VIEW PRESENTATION 50

Utilizing ozone: Energy savings in automated CIP sanitization - Oral Presentation
Lars C Larson, Trumer Brauerei, Berkeley, CA, USA
Co-author(s): Darren Moser, Trumer Brauerei, Berkeley, CA, USA
VIEW ABSTRACT 52  |  No Presentation available.

Technical Session 16: Yeast III

Mechanism of suppression of pyruvate and acetolactate formation by use of yeast of modified mitochondrial transportation system - Oral Presentation
Hiroshi Kitagaki, National Saga University
VIEW ABSTRACT 57  |  VIEW PRESENTATION 57

Observation of flocculation protein during propagation of brewing yeasts - Oral Presentation
KEI ASADA, SAPPORO BREWERIES LTD., Yaizu, Shizuoka, Japan
Co-author(s): Ryouichi Fukuda and Akinori Ohta, University of Tokyo, Tokyo, Japan; Masahide Sato and Tatsuro Shigyo, Sapporo Breweries Ltd., Yaizu, Japan
VIEW ABSTRACT 54  |  No Presentation available.

Standardized fermentation parameter for probiotic and non-probiotic lactic acid bacteria in barley malt wort - Oral Presentation
Martin Zarnkow, TU München
Co-author(s): Thomas Becker, TU München, Germany
VIEW ABSTRACT 56  |  VIEW PRESENTATION 56

The effect on fermentation by-products of the amino acids in wort - Oral Presentation
Takuya Hashimoto, Suntory Liquors Limited, Osaka, Japan
Co-author(s): Taichi Maruhashi, Yutaka Yamaguchi, Yoshinori Hida, and Kaneo Oka, Suntory Liquors Limited, Osaka, Japan
VIEW ABSTRACT 55  |  VIEW PRESENTATION 55

Technical Session 17: Mashing

About the influence of different mashing methods on the beer quality of classical beer styles - Oral Presentation
Jens Voigt, Technische Universität München Weihenstephan
Co-author(s): Andreas Richter and Thomas Kraus-Weyermann, Weyermann Specialty Malts, Bamberg, Germany
VIEW ABSTRACT 58  |  VIEW PRESENTATION 58

Mashing without primary energy—The path to an autarchic brewery - Oral Presentation
Peter Gattermeyer, Krones AG, Freising - Germany
VIEW ABSTRACT 59  |  VIEW PRESENTATION 59

Monitoring of the mashing process by viscosity measurements - Oral Presentation
Simon Henke, TU München - Chair of Process Engineering of disperse Systems, Weihenstephan
Co-author(s): Jens Voigt and Karl Sommer, TU München, Chair of Process Engineering of Disperse Systems, Weihenstephan, Germany
VIEW ABSTRACT 60  |  No Presentation available.

Technical Session 18: Microbiology II

Comparative genomics enables a genetic barcode to discriminate and score beer-spoiling and non-spoiling Lactobacillus brevis - Oral Presentation
Rudi F Vogel, Technische Universität München, Freising, Germany
Co-author(s): Patrick Preissler, Angel Angelov, and Wolfgang Liebl, Technische Universität München, Freising, Germany
VIEW ABSTRACT 36  |  VIEW PRESENTATION 36

Investigating the possibility to control brewery biofilms by inhibiting quorum sensing - Oral Presentation
Erna Storgårds, VTT Technical Research Centre of Finland
Co-author(s): Outi Priha and Riikka Juvonen, VTT Technical Research Centre of Finland, Finland; Kaisa Tapani, Sinebrychoff, Finland
VIEW ABSTRACT 63  |  No Presentation available.

Quantitative evaluation of biofilm composition using real-time PCR - Oral Presentation
Robert Riedl, Research Center Weihenstephan for Brewing- and Food-Quality,TU Muenchen, Freising, Germany
Co-author(s): Jennifer Koob, Mathias Hutzler, and Fritz Jacob, Research Center Weihenstephan for Brewing and Food Quality, TU Muenchen, Freising, Germany
VIEW ABSTRACT 175  |  VIEW PRESENTATION 175

Technical Session 19: Outside the Box

Energy conservation decisions germane to the small brewery - Oral Presentation
Jaime Jurado, Susquehanna Brewing Company, Pittston, PA, USA
VIEW ABSTRACT 124  |  No Presentation available.

Oat: Substrate for malted cereal fermented beverages - Oral Presentation
Alicia Muñoz Insa, Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Germany
Co-author(s): Martina Gastl, Martin Zarnkow, and Thomas Becker, Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Germany
VIEW ABSTRACT 66  |  VIEW PRESENTATION 66

Putting science to work in the brewery - Oral Presentation
Alastair T Pringle , Pringle-Scott LLC, St. Louis, MO USA
Co-author(s): Anthony Cutaia, Science Source Consulting LLC, St. Louis MO, USA
VIEW ABSTRACT 65  |  VIEW PRESENTATION 65

Technical Session 20: Finishing and Stability

Analysis of the control factor concerning beer filterability and establishment of the method for controlling filterability - Oral Presentation
Tomoyuki Nakahama, Suntory Liquors Ltd., Ohra-gun, Gunma, Japan
Co-author(s): Seisuke Takaoka, and Haruyoshi Sotome, Suntory Liquors Ltd., Ohra-gun, Japan
VIEW ABSTRACT 67  |  VIEW PRESENTATION 67

Evaluation of pre-isomerized hop extracts and their influence on the long-term stability of beer by using a charge titration method - Oral Presentation
Jean Titze, National University of Ireland, University College Cork, School of Food and Nutritional Science, Cork, Ireland
Co-author(s): Jörg Kaspar, Technische Universität Berlin, Institute of Technology, Chair of Brewing Sciences, Berlin, Germany; Pedro Oliveira, National University of Ireland, University College Cork, School of Food and Nutritional Science, Cork, Ireland; Christina Schönberger, Barth-Haas Group, Barth Innovations, Joh. Barth und Sohn, Nuremberg, Germany; Vladimír Ilberg, Hochschule Weihenstephan-Triesdorf, Fakultät Gartenbau und Lebensmitteltechnologie, Freising, Germany; Elke K. Arendt, National University of Ireland, University College Cork, School of Food and Nutritional Science, Cork, Ireland
VIEW ABSTRACT 70  |  VIEW PRESENTATION 70

The foaming properties of pale and specialty malts - Oral Presentation
Alexander L Combe, University of California, Davis, CA, USA
Co-author(s): Charles Bamforth, University of California, Davis, CA, USA
VIEW ABSTRACT 68  |  VIEW PRESENTATION 68

Thiols during production and storage of beer - Oral Presentation
Marianne Lund, University of Copenhagen
Co-author(s): Signe Hoff, René Lametsch, and Mogens Andersen, University of Copenhagen, Denmark
VIEW ABSTRACT 69  |  VIEW PRESENTATION 69

Technical Session 21: Spent Grains

A new approach for sustainable utilization of spent grains to develop a profitable process - Oral Presentation
Benjamin Haeffner, TU München - Chair of Process Engineering of Disperse Systems , Weihenstephan
Co-author(s): Jens Voigt and Karl Sommer, TU München, Chair of Process Engineering of Disperse Systems, Weihenstephan, Germany
VIEW ABSTRACT 71  |  VIEW PRESENTATION 71

From spent grain to "bio-coal"—Is hydrothermal carbonization (HTC) an unvalued key technology? - Oral Presentation
Heinz Dauth, Münster University of Applied Sciences, Steinfurt, Germany
Co-author(s): Juergen Mueller, Tobias Bosse, and Peter Dettmann, Münster University of Applied Sciences, Steinfurt, Germany
VIEW ABSTRACT 74  |  No Presentation available.

Treatment of spent grains by hydrothermal cleavage to purify dietary fibers - Oral Presentation
Julia Steiner, TU München, Freising, Germany
Co-author(s): Martin Zarnkow and Thomas Becker, TU München, Freising, Germany
VIEW ABSTRACT 73  |  VIEW PRESENTATION 73

Ultrasonic treatment of brewer's spent grains for bioethanol production - Oral Presentation
Jason Bennett, University of Abertay, Dundee, Scotland UK
Co-author(s): Graeme Walker and David Bremner, University of Abertay, Dundee, Scotland
VIEW ABSTRACT 72  |  VIEW PRESENTATION 72

Technical Session 22: Yeast IV

A novel method of inducing and retaining cell cycle synchronization in cultures of Saccharomyces cerevisiae - Oral Presentation
Johnathon B Layfield, NC State University, Raleigh, NC, USA
Co-author(s): Lucas Vann and John Sheppard, NC State University, Raleigh, NC, USA
VIEW ABSTRACT 228  |  VIEW PRESENTATION 228

Genetic drift and variation in brewing yeast cultures - Oral Presentation
Chris D Powell, The University of Nottingham, UK
Co-author(s): Thien-Khiem Nguyen, University of Nottingham, UK
VIEW ABSTRACT 78  |  No Presentation available.

Large-scale systems biology approach to select and create novel yeast strains with superior fermentation characteristics - Oral Presentation
Kevin J Verstrepen, CMPG Laboratory for Genetics and Genomics, 3001 Leuven, Belgium
VIEW ABSTRACT 77  |  VIEW PRESENTATION 77

Sub-genomic cooperation in the hybrid lager yeast Saccharomyces pastorianus - Oral Presentation
Brian Gibson, VTT, Espoo, Finland
Co-author(s): Virve Vidgren, VTT, Espoo, Finland; Jari Rautio, Plexpress, Helsinki, Finland; John Londesborough, VTT, Espoo, Finland
VIEW ABSTRACT 76  |  No Presentation available.

World Class Manufacturing

A new method for COD and COD peak alarm measurements in beer and soft drink plants - Poster
Daniel Gore, Anton Paar, Graz, Austria
Co-author(s): Josef Bloder, Anton Paar, Graz, Austria
VIEW ABSTRACT 223  |  VIEW PRESENTATION 223

Hygienic membrane process design as an advantage in the brewing guild for secure beverage production—From the viewpoint of an equipment and plant manufacturer - Poster
Jörg Zacharias, KRONES AG, Neutraubling, Germany
Co-author(s): Dirk Scheu, Krones AG, Neutraubling, Germany
VIEW ABSTRACT 224  |  VIEW PRESENTATION 224

Identifying critical control points (CCP) and optimizing process and laboratory instrumentation to the brewing process - Poster
Daniel Gore, Anton Paar, Graz, Austria
Co-author(s): Keyvan Ghanaviztchi and Peter Brugger, Anton Paar, Graz, Austria
VIEW ABSTRACT 225  |  VIEW PRESENTATION 225

Yeast and Fermentation

A new method for estimating the premature yeast flocculation potential of malts using 180 mL scale fermentation - Poster
Yasuhiro Muraoka, Frontier Laboratories of Value Creation, SAPPORO BREWERIES LTD., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
Co-author(s): Masahide Sato and Tatsuro Shigyo, Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., Yaizu, Japan
VIEW ABSTRACT 227  |  VIEW PRESENTATION 227

A technique to conclude the stage of fermentation from easy, accessible on-line measurements - Poster
Martin S Lutz, ProLeiT AG, Herzogenaurach, Germany
VIEW ABSTRACT 229  |  VIEW PRESENTATION 229

An investigation of methylsulfonylmethane as a fermentation aid - Poster
Eryn Bottens, Oregon State University, Corvallis, OR, USA
Co-author(s): Jeb Hollabaugh and Thomas Shellhammer, Oregon State University, Corvallis, OR, USA
VIEW ABSTRACT 231  |  VIEW PRESENTATION 231

Application of near-infrared spectroscopy (NIRS) in the brewing industry for on-line determination of critical process parameters - Poster
Lucas Vann, North Carolina State University, Raleigh, NC, USA
Co-author(s): Johnathon Layfield and John Sheppard, North Carolina State University, Raleigh, NC, USA
VIEW ABSTRACT 232  |  VIEW PRESENTATION 232

Challenges in brewing higher alcohol kvass - Poster
Alex Gertsman, Flottweg, Independence, KY, USA
VIEW ABSTRACT 233  |  VIEW PRESENTATION 233

Construction of low acetaldehyde production brewing yeast with traditional mutagenesis strategy - Poster
jinjing wang, jiangnan university, wuxi, jiangsu, china
Co-author(s): Qi Li, Jiangnan University, Wuxi, China
VIEW ABSTRACT 234  |  VIEW PRESENTATION 234

Control of sulfur volatile compound synthesis in lager beer production - Poster
Jessica Herrera, Instituto de Biotecnología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey N.L., México
Co-author(s): Luis Damas, Cuauhtémoc Moctezuma, Monterrey, México; Clara Leal, Instituto de Biotecnología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey México; Juan Cabada, Cuauhtémoc Moctezuma, Monterrey, México; Luis Ga
VIEW ABSTRACT 235  |  VIEW PRESENTATION 235

Determination of fermentor shear through empirical and theoretical methods - Poster
Andrew J MacIntosh, Dalhousie University, Halifax, N.S., Canada
Co-author(s): Alexander McKinnon and Alex Speers, Dalhousie University, Halifax, NS, Canada
VIEW ABSTRACT 236  |  VIEW PRESENTATION 236

Differentiation of top- and bottom-fermenting brewing yeasts and insight into their metabolic status by MALDI-TOF MS - Poster
Julia C Usbeck, Technische Universität München, Freising, Germany
Co-author(s): Jürgen Behr and Rudi Vogel, Technische Universität München, Freising, Germany
VIEW ABSTRACT 237  |  No Presentation available.

Direct supplementation of yeast with lipids as a means to reduce sulfur dioxide formation - Poster
Michael M James, MillerCoors, Milwaukee, WI, USA
VIEW ABSTRACT 238  |  VIEW PRESENTATION 238

Experiences with new fermentation test-tubes—Standardized small scale fermentation from wort to bottle - Poster
Thomas Tyrell, Versuchs- und Lehranstalt für Brauerei, Berlin, Germany
Co-author(s): Steve Eglin, Technische University, Dresden, Germany; Rolf Exner, Eckert & Wellmann GmbH, Berlin, Germany; Roland Folz and Christoph Uhde, Versuchs- und Lehranstalt für Brauerei, Berlin, Germany
VIEW ABSTRACT 239  |  VIEW PRESENTATION 239

Exploring and exploiting the natural phenotypic landscape of yeast - Poster
Jan Steensels, CMPG Laboratory for Genetics and Genomics
Co-author(s): Kevin Verstrepen, CMPG Laboratory for Genetics and Genomics, Belgium
VIEW ABSTRACT 240  |  VIEW PRESENTATION 240

Formation of styrene in wheat beer dependent on fermentation management and the release of cinnamic acid during mashing - Poster
Frank-Jurgen Methner, TU Berlin
Co-author(s): Katrin Schwarz, TU Berlin, Germany
VIEW ABSTRACT 241  |  VIEW PRESENTATION 241

High throughput evaluation of industrial growth conditions for industrial Saccharomyces yeasts - Poster
Anita Van Landschoot, University College Ghent, Ghent, Belgium
Co-author(s): Sylvie Vandoorne and Dana Vanderputten, University College Ghent, Ghent, Belgium; Gary Prescott, BioTek Instruments Inc., Luzern, Switzerland
VIEW ABSTRACT 242  |  VIEW PRESENTATION 242

Impact of hops and yeast strains on production of hydrogen sulfide during fermentation: H2S production from five hop varieties with lager and ale yeast - Poster
Seung K Park, Kyung Hee University, Yongin-Si, Gyeongi-Do, Korea
Co-author(s): Beom Seon Lee and Joo Seok Bang, Kyung Hee University, Yongin-Si, Korea
VIEW ABSTRACT 243  |  VIEW PRESENTATION 243

Impact of hops on production of hydrogen sulfide during fermentation: H2S production from different levels of elemental sulfur - Poster
Seung K Park, Kyung Hee University, Yongin-Si, Gyeonggi-Do, Korea
Co-author(s): Beom Seon Lee and Joo Seok Bang, Kyung Hee University, Yongin-Si, Korea
VIEW ABSTRACT 244  |  VIEW PRESENTATION 244

Investigating the influence of wort amino acid composition on fermentability using a model solution - Poster
Blanca Gómez G., Laboratorio Tecnológico del Uruguay (LATU)
Co-author(s): Aaron MacLeod, Grain Research Laboratory, Canadian Grain Commission, Canada; Tania De León, Laboratorio Tecnológico del Uruguay (LATU), Uruguay; Michael J. Edney, Grain Research Laboratory, Canadian Grain Commission, Canada
VIEW ABSTRACT 245  |  VIEW PRESENTATION 245

Methods and applications for the appropriate characterization of microorganisms - Poster
Konrad Müller-Auffermann, Forschungszentrum Weihenstephan, 85354 Freising, Germany
Co-author(s): Friedrich Jacob, Forschungszentrum Weihenstephan, Freising, Germany
VIEW ABSTRACT 246  |  VIEW PRESENTATION 246

Modern brewery yeast management - Poster
Helmut Kuhnl, Esau & Hueber, Schrobenhausen, Germany
VIEW ABSTRACT 248  |  VIEW PRESENTATION 248

Organic acids in the brewing process—A new approach in "drinkability" - Poster
Thomas Tyrell, VLB Berlin, Germany
VIEW ABSTRACT 249  |  No Presentation available.

Practical yeast culturing for brewpubs to productions brewing - Poster
Derek Stepanski, The Saint Louis Brewery, St. Louis, MO, USA
VIEW ABSTRACT 250  |  VIEW PRESENTATION 250

Stress tolerance in group 1 and 2 lager brewing strains - Poster
Chris D Powell, The University of Nottingham, UK
Co-author(s): Tobias Fischborn, Lallemand Inc., Canada
VIEW ABSTRACT 251  |  No Presentation available.

The evolution of the yeast monitor as a critical process control instrument within modern breweries - Poster
John P Carvell, Aber Instruments Aberystwyth UK
Co-author(s): Christopher Boulton, University of Nottingham, Nottingham, UK
VIEW ABSTRACT 252  |  VIEW PRESENTATION 252

The Nalco yeast activity monitor: Brewing applications - Poster
michael bradley, nalco company, naperville, IL, USA
VIEW ABSTRACT 253  |  VIEW PRESENTATION 253

Threshold detection of premature yeast flocculation inducing malt using the miniature fermentation assay - Poster
Joshua Adler, Dalhousie University, Nova Scotia, Canada
Co-author(s): Alex Speers, Dalhousie University, NS, Canada
VIEW ABSTRACT 254  |  VIEW PRESENTATION 254

Understanding and evaluating the effect of wort boil time and trub levels on malt fermentability with the miniature fermentation - Poster
ANKITA MISHRA, Dalhousie University, Halifax, Nova scotia, Canada
Co-author(s): Alex Speers, Dalhousie University, Halifax, NS, Canada
VIEW ABSTRACT 255  |  VIEW PRESENTATION 255

Use of structured problem solving methodology to improve acid wash yeast process - Poster
Sarah M Willis, MillerCoors LLC, Milwaukee, WI, USA
Co-author(s): Vince Coonce, Liana Turner, Amina Daar, Kamran Amini, Daniel Pearson, and Gustavo Charry-Parra, MillerCoors, Milwaukee, WI, USA
VIEW ABSTRACT 256  |  VIEW PRESENTATION 256

BCOJ Symposium: Technology for the Future

Yeast comprehensive analysis system for evaluating fermentation performance
Hiroyuki Yoshimoto, Kirin Brewery Company, Limited, Japan
VIEW ABSTRACT S-1  |  VIEW PRESENTATION S-1

Research of brewer's yeast based on genome information
Tomoo Ogata, Asahi Breweries, Ltd., Moriya, Japan
VIEW ABSTRACT S-2  |  VIEW PRESENTATION S-2

Study on the attractive hop aroma for beer
Takako Inui, Suntory Liquors Limited, Osaka, Japan
VIEW ABSTRACT S-3  |  VIEW PRESENTATION S-3

The effects of insufficient nutrition on flavor compounds production, propagation and fermentation of yeast
Masahide Sato, Sapporo Breweries Ltd., Shizuoka, Japan
Co-authors: Atsushi Tanigawa, Sapporo Breweries Ltd., Shizuoka, Japan; Takeshi Arai, Sapporo Breweries Ltd., Oita, Japan; Tatsuro Shigyo, Sapporo Breweries Ltd., Shizuoka, Japan
VIEW ABSTRACT S-4  |  VIEW PRESENTATION S-4

EBC Symposium: Resources for the Future

Visualizing fermentation in living yeast cells
Sebastian  Meier, Carlsberg Laboratory, Copenhagen, Denmark
Co-authors: Magnus Karlsson, Pernille Jensen, and Mathilde Lerche, Albeda Research, Copenhagen, Denmark; Jens Duus, Carlsberg Laboratory, Copenhagen, Denmark
VIEW ABSTRACT S-5  |  VIEW PRESENTATION S-5

Influence of different hop products on the cis/trans ratio of iso-alpha-acids in beer and changes in key aroma and bitter taste molecules during beer aging
Biendl   Martin, Hopsteiner HHV m.b.H., Mainburg, Germany
Co-authors: Christina Schmidt and Andreas Stephan, Bitburger Braugruppe GmbH, Bitburg, Germany; Christian Vogt and Thomas Hofmann, Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Germany
VIEW ABSTRACT S-6  |  No presentation available.

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