2013 MBAA Annual Conference Online Proceedings


2013 MBAA Annual Conference
Austin, Texas

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Item No: MTG2013

©2013



$50.00 Price
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Gain access to the best research from the 2013 MBAA Annual Conference! The Online Proceedings include over 80 presentations from the meeting held in Austin, Texas, October 23-26, 2013. 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.



Once you have purchased the 2013 Online Conference Proceedings, click here for access
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Oral Technical Presentations

O-1. Using spectrophotometry to improve the brewing process of smaller craft breweries
Presenter: Rick Blankemeier, Stone Brewing Company, Escondido, CA
View Abstract | 1_Blankemeier.pdfView Presentation

O-2. Some considerations on mash pH prediction
Presenter: A. J. deLange, Mad Fox Brewing Company, Falls Church, VA
View Abstract | 2_DeLange.pdfView Presentation

O-3. The influence of decoction mashing procedure on beer characteristics
Presenter: Yusuke Ishizuka, Suntory Liquors Limited, Osaka, Japan
Coauthors: Taichi Maruhashi, Yoshinori Hida, and Kaneo Oka, Suntory Liquors Limited, Osaka, Japan
View Abstract | Presentation Unavailable

O-4. Factors and new approaches for optimizing lautering operations
Presenter: Travis Audet, AB InBev, St. Louis, MO
View Abstract | 4_Audet.pdfView Presentation

O-5. “One-way kegs”: Helping brewers to increase sales volumes, while reducing environmental impact and production costs
Presenter: Andrew D. Carter, Petainer Manufacturing USA Inc., Chicago, IL
View Abstract | 5_Carter.pdfView Presentation

O-6. A novel method for reduction of carbon dioxide consumption during can seaming process
Presenter: Yasunori Tanaka, Kirin Brewery Company, Limited, Yokohama, Japan
View Abstract6_Tanaka.pdfView Presentation

O-7. Keg manufacturing standards
Presenter: Mark S. Carpenter, Franke Beverage Systems, LaVergne, TN
View Abstract | 7_Carpenter.pdfView Presentation

O-8. Prevention of premature failure of polypropylene mat top belts in tunnel pasteurizers
Presenter: Jack L. Bland, ChemTreat, Glen Allen, VA
View Abstract | 8_Bland.pdfView Presentation

O-9. The effects of pH on beer haze, beer foam, and astringency perception
Presenter: Karl J. Siebert, Cornell University, Geneva, NY
View Abstract | 9_Siebert.pdfView Presentation

O-10. Investigation for improving metallic flavor in third-category beer
Presenter: Shinichiro Yamamura, Suntory Liquors Limited, Ohra-gun, Gunma, Japan
View Abstract | 10_Yamamura.pdfView Presentation

O-11. The perfect draught beer formula
Presenter: Johannes Tippmann, Technische Universität München – Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
Coauthors: Tobias Voss, Heiko Mann, and Thomas Becker, Technische Universität München – Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
View Abstract | View Presentation

O-12. Critical review of different sensory methods
Presenter: Martin Zarnkow, Technische Universität München, Freising, Germany
View Abstract | 12_Zarnkow.pdfView Presentation

O-13. Validation concepts for foam cleaning systems in the brewery
Presenter: Roland Folz, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB), Berlin, Germany
View Abstract | 13_Folz.pdfView Presentation

O-14. Monitoring the cleaning and sterilization of kegs
Presenter: Chris Nimptsch, Profamo Inc., Rancho Palos Verdes, CA
View Abstract | 14_Nimptsch.pdfView Presentation

O-15. The importance of supplier quality and its impact on brewing operations
Presenter: Brad A. Rush, The Samuel Adams Brewing Company, Cincinnati, OH
View Abstract | 15_Rush.pdfView Presentation

O-16. Yes, beer is good, but is it safe? A review of foodborne pathogen and toxic substance levels in beer
Presenter: Alison K. Hamm, Colorado State University Department of Food Science, Fort Collins, CO
Coauthor: Marisa Bunning, Colorado State University Department of Food Science, Fort Collins, CO
View Abstract | 16_Hamm.pdfView Presentation

O-17. New materials for upgrading biogas to renewable natural gas
Presenter: Neal E. Megonnell, ATMI, Danbury, CT
Coauthors: Shaun M. Wilson, Melissa A. Petruska, J. D. Carruthers, and Edward A. Sturm, ATMI, Danbury, CT; Aaron Primmer, MV LLC, Golden, CO
View Abstract | 17_Megonnell.pdfView Presentation

O-18. Practical sustainability projects for breweries
Presenter: Matt Bailey, Odell Brewing Co., Fort Collins, CO
View Abstract | 18_Bailey.pdfView Presentation

O-19. The algebra of sustainability: Technical metrics for the brewery
Presenter: Jaime Jurado, Susquehanna Brewing Co., Pittston, PA
View Abstract | 19_Jurado.pdfView Presentation

O-20. U.S. beer industry insights
Presenter: Lester Jones, Beer Institute, Washington, DC
View Abstract | 20_Jones.pdfView Presentation

O-21. The 20% solution for consistent beer quality
Presenter: Alastair T. Pringle, Pringle-Scott LLC, St. Louis, MO
View Abstract | 21_Pringle.pdfView Presentation

O-22. The use of Kaizens as a method for continuous improvement in a unionized 108 year old regional brewery: Framework and real results from The Lion Brewery, Wilkes-Barre, PA
Presenter: Leo Orlandini, The Lion Brewery Inc., Wilkes Barre, PA
View Abstract | 22_Orlandini.pdfView Presentation

O-23. VeSave solution to reuse wastewater as technical water and save a significant amount of money
Presenter: Jens S. Krogh, DWE A/S, Vejle, Denmark
View Abstract | 23_Krogh.pdfView Presentation

O-24. Breaking the barriers to collaborative waste-to-energy systems
Presenter: Jeff C. VanVoorhis, Symbiont Science, Engineering and Construction, Inc., Milwaukee, WI
View Abstract | Presentation Unavailable

O-25. Case study—Executing a 210 kW combined heat and power project
Presenter: Mark A. Linsberg, Enerfab, Cincinnati, OH
View Abstract | 25_Linsberg.pdfView Presentation

O-26. Yeast mitochondria—Their influence on brewer’s yeast fermentation and medical research
Presenter: Graham G. Stewart, GGStewart Associates, Cardiff, U.K.
View Abstract | 26_Stewart.pdfView Presentation

O-27. Maintaining batch consistency with subsequent knock out brews
Presenter: Eric C. Baumann, Oskar Blues Brewery, Brevard, NC
View Abstract | 27_Baumann.pdfView Presentation 

O-28. Genetics, ecology, and the diverse species Saccharomyces cerevisiae—Isolation of novel strains and lineages
Presenter: Rob J. Arnold, F&R Distilling Co., Fort Worth, TX
View Abstract | Presentation Unavailable

O-29. Automated quantification of budding Saccharomyces cerevisiae using a novel image cytometry method
Presenter: Leo L. Chan, Nexcelom Bioscience, Lawrence, MA
Coauthors: Daniel J. Laverty, Alexandria Kury, Dmitry Kuksin, Alnoor Pirani, and Kevin Flanagan, Nexcelom Bioscience, Lawrence, MA
View Abstract | 29_Chan.pdfView Presentation

O-30. Pioneer wort boiling process with innovative internal calandria
Presenter: Tobias Becher, Ziemann International GmbH, Ludwigsburg, Germany
Coauthor: Klaus Wasmuht, Ziemann International GmbH, Ludwigsburg, Germany
View Abstract | 30_Becher.pdfView Presentation

O-31. From barley to the glass—Create your own beer
Presenter: Johannes Preiss, Kaspar Schulz, Bamberg, Germany
Coauthors: Jörg Binkert, Johannes Lauer, and Dietram Haertl, Kaspar Schulz, Bamberg, Germany
View Abstract | 31_Preiss.pdfView Presentation

O-32. Engineering and design of brewery water deaeration systems
Presenter: J. David Duff, FleetwoodGoldcoWyard, Romeoville, IL
Coauthor: Joshua Brickel, FleetwoodGoldcoWyard, St. Louis, MO
View Abstract | 32_Duff.pdfView Presentation

O-33. An economical brewery temperature control and monitoring system built using commercially available components
Presenter: Adam DeBower, Austin Beerworks, Austin, TX
Coauthor: Ken DeBower, Austin Beerworks, Austin, TX
View Abstract | 33_DeBower.pdfView Presentation

O-34. The effect of platelet-activating factor on yeast attenuation
Presenter: Phillip Callihan, University of South Carolina School of Medicine Greenville, Greenville, SC
Coauthor: William E. Roudebush, University of South Carolina School of Medicine Greenville, Greenville, SC
View Abstract | 34_Callihan.pdfView Presentation

O-35 Operating a secondary location for barrel-aged wild and sour beer production
Presenter: Chad Yakobson, Crooked Stave Artisan Beer, Denver, CO
View Abstract | 35_Yakobson.pdfView Presentation

O-36. Innovations in antimicrobial tubing eliminate bacteria and biofilm growth in closed draught systems and brewery environments
Presenter: Greg Kinney, Eldon James Corp., Denver, CO
Coauthor: Bill A. Coulson, Eldon James Corp., Denver, CO
View Abstract | 36_Kinney.pdfView Presentation

O-37. Relationships between dry hopped beers and diacetyl formation
Presenter: Kara M. Taylor, White Labs, Inc., San Diego, CA
View Abstract | 37_Taylor.pdfView Presentation

O-38. Beer filtration—Present and future
Presenter: Fred Scheer, Krones, Inc., Franklin, WI
Coauthor: Michael Skroblin, Krones, Inc., Franklin, WI
View Abstract | 38_Scheer.pdfView Presentation

O-39. New approach in beer clarification with the focus on precoat filtration
Presenter: Joerg Zacharias, Krones AG, Neutraubling, Germany
View Abstract | 39_Zacharias.pdfView Presentation

O-40. Direct oxidation of amino acids—An unrevealed pathway leading to the formation of staling aldehydes in bottled beer?
Presenter: Philip C. Wietstock, Technische Universität Berlin, Berlin, Germany
Coauthors: Thomas Kunz and Frank-Jürgen Methner, Technische Universität Berlin, Berlin, Germany
View Abstract | 40_Wietstock.pdfView Presentation

O-41. Are U.S. brewers ready for beer membrane filtration (BMF)?
Presenter: Rik Schuurman, Pentair Haffmans, Venlo, The Netherlands
View Abstract | 41_Schuurman.pdfView Presentation

O-42. Factors influencing the losses of bitter substances and possibilities to increase the yield during brewing
Presenter: Frank-Jürgen Methner, Technische Universität Berlin, Berlin, Germany
Coauthors: Thomas Kunz and Mario Marinoff, Technische Universität Berlin, Berlin, Germany
View Abstract | Presentation Unavailable

O-43 Evaluation of the brewing properties of the new German hop varieties
Presenter: Andreas Gahr, Hopfenveredlung St. Johann GmbH & Co. KG, Train-St. Johann, Germany
Coauthor: Adrian Forster, HVG Hopfenverwertungsgenossenschaft e.G., Wolnzach, Germany
View Abstract | 43_Gahr.pdfView Presentation

O-44. The effect of kilning air temperature on hop essential oil content and aroma
Presenter: Thomas P. Nielsen, Sierra Nevada Brewing Co., Chico, CA
Coauthors: Val Peacock, Hop Solutions, Inc., Edwardsville, IL; Scott Garden, John I. Haas, Yakima, WA; Patrick Smith, Loftus Ranches, Moxee, WA
View Abstract | 44_Nielsen.pdfView Presentation

O-45. Dry hopping perspectives and beer stability
Presenter: Thomas Becker, Technische Universität München, Freising, Germany
View Abstract | Presentation Unavailable

O-46. Accelerated malting using elevated steeping and germination temperatures with a focus on malt quality and homogeneity
Presenter: Christian Mueller, Technische Universität Berlin, Berlin, Germany
Coauthor: Frank-Jürgen Methner, Technische Universität Berlin, Berlin, Germany
View Abstract | 46_Mueller.pdfView Presentation

O-47. Influence of special malt and coloring agents on the oxidative beer stability and aging components
Presenter: Thomas Kunz, Technische Universität Berlin, Department of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Till Stoffregen, Cecilia Cruz Palma, Chaochao Xu, and Frank-Jürgen Methner, Technische Universität Berlin, Department of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
View Abstract | 47_Kunz.pdfView Presentation

O-48. Analysis of wort sugars using fluorescent biosensors
Presenter: Jasper Akerboom, HHMI, Janelia Farm Research Campus, Ashburn, VA
Coauthors: Jonathan S. Marvin, Benjamin Basanta, and Loren L. Looger, HHMI, Janelia Farm Research Campus, Ashburn, VA; Matthew Hagerman, Lost Rhino Brewing Company, Ashburn, VA
View Abstract | Presentation Unavailable

O-49. A new beer design tool—Use of Malt-Aroma-Wheel for the prediction of beer characteristics
Presenter: Jens Voigt, University Trier, Trier, Germany
Coauthors: Andreas Richter and Thomas Kraus-Weyermann, Weyermann Specialty Malts, Bamberg, Germany
View Abstract | 49_Voigt.pdfView Presentation

Poster Presentations

P-51. Brewing with fermentable and non-fermentable carbohydrates addition—Impact on oxidative reactions and formation of specific aging compounds
Presenter: Niklas O. Brandt, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Thomas Kunz and Frank-Jürgen Methner, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
View Abstract | 51_Brandt.pdfView Presentation

P-52. Novel image cytometric method for detection of physiological and metabolic changes in Saccharomyces cerevisiae
Presenter: Leo L. Chan, Nexcelom Bioscience, Lawrence, MA
Coauthors: Alexandria Kury, Alisha Wilkinson, and Alnoor Pirani, Nexcelom Bioscience, Lawrence, MA; Charlotte Berkes, Merrimack College, North Andover, MA
View Abstract | 52_Chan.pdfView Presentation

P-53. Capital projects—From vision to completion
Presenter: Anders Hummer, ICC Inc., St. Louis, MO
View Abstract | 53_Hummer.pdfView Presentation

P-54. Beverage antioxidative index (BAX)—An innovative method for the evaluation and improvement of the beer flavor stability
Presenter: Victoria Schiwek, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Thomas Kunz, and Frank-Jürgen Methner, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
View Abstract | 54_Schiwek.pdfView Presentation

P-55. Evaluation of pectin application as a stabilizing and fining agent for the brewing process
Presenter: Thomas Kunz, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Gunnar Dingel, Kerstin Rudolph, and Frank-Jürgen Methner, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
View Abstract | 55_Kunz.pdfView Presentation

P-56. Silica hydrogel removes gluten cross-reactive material from beer
Presenter: Kenneth A. Berg, PQ Corporation, Conshohocken, PA
View Abstract | 56_Berg.pdfView Presentation

P-57. Inhibition of oxidative aging compounds in beer using active packing material vs. SO2-addition
Presenter: Constanze Ruff, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Thomas Kunz, and Frank-Jürgen Methner, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
View Abstract | 57_Ruff.pdfView Presentation

P-58. Application of gallotannins to prevent gushing in beer and carbonated beverages
Presenter: Thomas Kunz, Technische Universität Berlin, Berlin, Germany
Coauthors: Jan O. Schneidereit and Frank-Jürgen Methner, Technische Universität Berlin, Berlin, Germany
View Abstract | 58_Schneidereit.pdfView Presentation

P-59. Gallotannins—A useful tool to improve colloidal and oxidative beer stability
Presenter: Christof Reinhardt, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Thomas Kunz and Frank-Jürgen Methner, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
View Abstract | Presentation Unavailable

P-60. Correlation of automated Total SO2 DTNB method to EBC/ ASBC para-rosaniline methods
Presenter: Mari Klemm, Thermo Fisher Scientific, Vantaa, Finland
Coauthors: Paula Ranta, Liisa Otama, and Annu Suoniemi- Kähärä, Thermo Fisher Scientific, Vantaa, Finland
View Abstract | 60_Klemm.pdfView Presentation

P-61. A review of the cost analysis of iso-octane regeneration for re-use in beer bitterness analysis
Presenter: Benjamin T. Bailey, Troegs Brewing Co., Hershey, PA
View Abstract | 61_Bailey.pdfView Presentation

P-62. Comparison of Cascade hops grown in the U.S.A. and Germany
Presenter: Andreas Gahr, Hopfenveredlung St. Johann GmbH & Co. KG, Train-St. Johann, Germany
Coauthor: Adrian Forster, HVG Hopfenverwertungsgenossenschaft e.G., Wolnzach, Germany
View Abstract | 62_Gahr.pdfView Presentation

P-65. “It’s all a matter of taste”
Presenter: Javier Gomez-Lopez, FlavorActiV, Henley-On- Thames, U.K.
Coauthors: Richard Boughton and Marie Pohler, FlavorActiV, Henley-On-Thames, U.K.
View Abstract | 65_Gomez-Lopez.pdfView Presentation

P-66. Automated piping systems for increased product quality and reduced operating expenses in breweries
Presenter: Jeremy Hauser, Pentair Sudmo, Delavan
View Abstract | 66_Hauser.pdfView Presentation

P-67. Coupled energy and water systems—The key to become a sustainable and self-sustaining brewer
Presenter: Felix Wagner, M&L Engineering GmbH, Hofheim am Taunus, Germany
View Abstract | 67_Wagner.pdfView Presentation

P-68. Holistic heat storage system for breweries—Interface for renewable energy resources
Presenter: Tobias Becher, Ziemann International GmbH, Ludwigsburg, Germany
Coauthor: Klaus Wasmuht, Ziemann International GmbH, Ludwigsburg, Germany
View Abstract | 68_Becher.pdfView Presentation

P-69. Optimizing brewing production with modular on-demand boiler systems
Presenter: Leslie Adebayo, Miura North America, Inc., Atlanta, GA
Coauthor: Jason P. Smith, Miura North America, Inc., Atlanta, GA
View Abstract | 69_Adebayo.pdfView Presentation

P-70. Brew water treatment—Chemical reduced process
Presenter: Henri Fischer, Krones Inc., Franklin, WI
Coauthor: Fred Scheer, Krones Inc., Franklin, WI
View Abstract | 70_Henri Fischer.pdfView Presentation

P-73. Practical application of qPCR for monitoring and improving brewery sanitation
Presenter: Leon W. Fyfe, Craft Brew Alliance
Coauthors: Jamie DeMerritt, Craft Brew Alliance, Portland, OR; Danielle Wedral, Pall Corporation, New York; Dave Schleef, Pall Corporation, Portland, OR
View Abstract | 73_Fyfe.pdfView Presentation

P-74. Engineering a biosensor to detect a secreted yeast protease in beer
Presenter: Matthew J. Farber, University of the Sciences, Philadelphia, PA
View Abstract | Presentation Unavailable

Workshops

An Exploration of Beer Styles

Western German ales... Kolsch and Alt
Presenter: Will Kemper, Chuckanut Brewery | WStyles_Kemper.pdfView Presentation

Brewing techniques for IPA
Presenter: Mitch Steele, Stone Brewing Co. | WStyles_Steele.pdfView Presentation

Kennett ales
Presenter: Andy Tveekrem, Market Garden Brewery | WStyles_Tveekrem.pdfView Presentation

Presenter: Chad Yakobson, Crooked Stave Artisan Beer | Presentation Unavailable

Beer Is Food—Food Safety for Today’s Breweries

Food safety for today’s breweries Presenter: Patrick Staggs, Crown Beverage Packaging
Principles and application of HACCP in a brewery Presenter: Rob Fraser, Sierra Nevada Brewing Co.
MBAA food safety program Presenter: Jim Kuhr, Matt Brewing Co.
WFoodSafety_combined.pdfView Presentation

Brewhouse Engineering

The rectification wort boiling system
Presenter: Michael Dillenburger, Dillenburger & Hertel GmbH | WEng_Dillenburger.pdfView Presentation

Consumption figures in breweries and their significance in the future
Presenter: Alex Lenz, Krones AG | WEng_Lenz.pdfView Presentation

Founders: energy usage reductions in the brewery
Presenter: Brad Stevenson, Founders Brewing Co. | WEng_Stevenson.pdfView Presentation

New analysis methods for assessing malt and mash quality
Presenter: Johannes Tippman, Technische Universität München | View Presentation

Establishing a Successful Sustainability Metric and Tracking Program

Establishing sustainability metrics
Presenter: Cheri Chastain, Sierra Nevada Brewing Co. | WSus_Chastain.pdfView Presentation

"Flavor Forward!" — Malt and Hops with Single-variety Brews

Flavor hops
Presenter: Tim Kostelecky, John I. Haas, Inc. | WMH_Kostelecky.pdfView Presentation

Barley malt
Presenter: Tom Nielsen, Sierra Nevada Brewing Co.; Pat Hayes, Oregon State University | WMH_Nielsen_Hayes.pdfView Presentation

A new approach to malt flavor characterization: The Malt Aroma Wheel
Presenter: Jens Voigt, University of Nottingham | WMH_Voigt.pdfView Presentation

Gluten-Free Beer

Production of gluten free beer using malted barley
Presenter: Joe Casey, Craft Brew Alliance | WGF_Casey.pdfView Presentation

MBAA gluten workshop
Presenter: Lindsay Guerdrum, New Belgium Brewing Co. | WGF_Guerdrum.pdfView Presentation

Gluten free brewing
Presenter: Bob Hansen, Briess Malt & Ingredients Co. | Presentation Unavailable

Gluten free labeling regulatory environment
Presenter: Mary Rait, Craft Brew Alliance | WGF_Rait.pdfView Presentation

Mass spectrometry: analysis of gluten-free beer made with barley
Presenter: Sylvie Van Zandycke, DSM Food Specialties | WGF_VanZandycke.pdfView Presentation

Safety Throughout Your Brewery

Essential OSHA requirements
Presenter: Jeff Fanno, Stone Brewing Co. | WSaf_Fanno.pdfView Presentation

Demystifying safety compliance—OSHA is not the enemy
Presenter: Matt Stinchfield, Ploughshare Brewing Co. | WSaf_Stinchfield.pdfView Presentation

Building a safe brewery culture
Presenter: Jason Tomsic, New Belgium Brewing Co. |WSaf_Tomsic.pdfView Presentation

Contractor safety—management of contractor-related risks from an owner's perspective
Presenter: Andrew Troccoli, Anfeald LLC | View Presentation

Wastewater: Everything You Need to Know, but Were Afraid to Ask

Brewery Ommegang's adventures in wastewater
Presenter: Rick DeBar, Ommegang Brewing Co. | WWW_DeBar.pdfView Presentation

Introduction to wastewater biology
Presenter: Dane Kriks, River Bend Labs | WWW_Kriks.pdfView Presentation

Introduction to wastewater treatment
Presenter: Walker Modic, Bell's Brewery Inc. | WWW_Modic.pdfView Presentation

Optimization of anaerobic wastewater treatment at Sierra Nevada Brewing Company
Presenter: Adam Shy, Sierra Nevada Brewing Co. | WWW_Shy.pdfView Presentation

Brewing Fundamentals

Brewing Water—Water Sources through Dilution

Water chemistry
Presenter: Rick Brundage, ChemTreat, Inc. | Presentation Unavailable

What's on tap? Water source quality and treatment: its relevance to brewing
Presenter: Debra Cerda, BESST Inc. | BF_Cerda.pdfView Presentation

Activated carbon fundamentals
Presenter: Roy Clackum, Cabot Norit Americas Inc. | BF_Clackum.pdfView Presentation

Producing deaerated water—Methods, design considerations and operational implications
Presenter: John Kyle Dorton, Alfa Laval Copenhagen A/S| BF_Dorton.pdfView Presentation

Water storage and distribution
Presenter: Ashton Lewis, Paul Mueller Co. | BF_Lewis.pdfView Presentation

The what, why, and how of adjusting brewing water
Presenter: John Palmer, Palmer Brewing Solutions, Inc. | BF_Palmer.pdfView Presentation

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