2017 Master Brewers Conference
 
Posters​

Poster Hours

​Thursday, October 12 ​8:00–11:00 a.m. Poster set-up​
​11:30 a.m.–4:30 p.m. ​Open poster viewing
  12:00–12:30 p.m.: Even-numbered poster authors at posters
  12:30–1:00 p.m.: Odd-numbered poster authors at posters
​5:15–6:45 p.m. ​Opening Happy Hour with Exhibits
  5:30–6:00 p.m.: All poster authors at posters
​ 

​Friday, October 13: ​9:45 a.m.–1:45 p.m. ​Open poster viewing
  12:15–12:45 p.m.: Odd-numbered poster authors at posters
  12:45–1:15 p.m.: Even-numbered poster authors at posters
​1:45–2:00 p.m. ​Poster take-down
 

 ​

Brewhouse Operations

 
Brewhouse ingredient delivery. Joseph (Joe) Kolodzinski, Symbiont Science, Engineering and Construction, Inc.
 
 

Cleaning/Sanitation

 
Use of industrial diatomite wastes from beer production to improve soil fertility and cereal yields. Gashaw Fetene, Jimma University

Out of sight, out of mind—Can it affect your brewery? Yes! Lee Zacharczuk, Ross Hartrick (1978) Limited and Ross Hartrick Inc.
 
The importance of cleanliness: An overview of CIP and COP systems. Blake Kinnett, M.G. Newell Corporation
 
 

Engineering

 
Use of hollow fiber membranes for carbonation or nitrogenation. Todd Rausch, M.G. Newell Corporation
 
NMSBrew—A comprehensive brewery engineering program in a chemical and materials engineering department: Providing education, research, and service. David Rockstraw, New Mexico State University Department of Chemical & Materials Engineering - Brewery Engineering Program
 
Revolutionary dry-hopping techniques for larger breweries. Alyce Hartvigsen, Alfa Laval Copenhagen A/S
 
High Efficiency Brewing Systems (HEBS)—The craft brewer’s integrated mash filter brewhouse. Daniel Goldwyn, IDD Process and Packaging
 
CO2-free (cold steam vapor) deaeration of water—A new revolutionary degassing technology. Floris Delée, Corosys Kellerworks LLC
 
 

Enzymes, Extracts, Other Ingredients

 
Automated measurement of alpha-amylase, beta-amylase, limit-dextrinase, xylanase, and beta-glucanase in malted barley. Art Bettge, Megazyme
 
Brewing with 100% malted buckwheat: A gluten-free alternative incorporating extraneous enzymes. Kayelani Roy, Dalhousie University
 


Finishing and Stability

 
Investigations into the effects of freeze concentration on beer aroma. Hunter Bell, Coastal Carolina University
 
 
 

Food Safety

 
Foodproof real-time PCR—Convenient, safe, and fast state-of-the-art technology for the detection of spoilage bacteria and yeast and molds in craft beer. Benjamin Junge, BIOTECON Diagnostics
 
 

Hops

 
Supercritical CO2 hop extract improves brewery process yield over hop pellets. Michael Visgil, John I. Haas, Inc.
 
Sensory analysis of beer made with 2200 vs. 3700 PSI CO2 hop extracts. Victor Algazzali, John I. Haas, Inc.

Growing hops in Florida: Year on trial results. Simon Bollin, Hillsborough County Economic Development
 
 

Malt and Grains

 
Craft malting—Germinating potential detected. Johannes Preiß, Kaspar Schulz GmbH
 
Fairview—A varietal database to better integrate agricultural, brewing, and malting needs. Marie Jane Fallourd, Malteurop Group
 
Use of barley genome resources to improve malting processes and malt qualities. Qisen Zhang, Export Grains Innovation Centre
 
Initial investigation into gluten-free beer brewed from malted quinoa. Drew Budner, Coastal Carolina University
 
Effects of specialty malts on the visual preception of beer and foam. Dan Bies, Briess Malt & Ingredients
 
 

Nutrition/Health

 
Evaluation of the effect of malting period on the polyphenolic content and antioxidant properties of finger millet (Eleusine coracana L. Gaertn) varieties from South Africa. Henry Udeh, University of Venda
 
Development of a low carbohydrate beer using a high alcohol wort. Takuya Ohashi, Asahi Breweries, Ltd.
 
 

Packaging

 
Improvement of ease of opening small capacity cans of carbonated drink using Kansei (sensitivity) engineering. Ryoichi Seki, Asahi Breweries Co., Ltd. Containers and Packaging Laboratory
 
 

Sustainability

 
An energy self-sufficient brewery—The flagship project becomes a reality. Verena Blomenhofer, ZIEMANN HOLVRIEKA GmbH
 
Wastewater treatment and water reuse as a service: Increasing a brewery’s sustainability at no upfront cost. William Dean, Cambrian Innovation
 
The green brewery—Biogas from spent grain. Elmar Offenbacher, BDI-BioEnergy International AG
 
Risks and rewards of anaerobic digester systems for craft brewery wastewater treatment. Manaf Farhan, EMG International, Inc.
 
Kona Longboard Lager—Life cycle analysis. Kris Scholl and John Castle, Craft Brew Alliance
 
Stop the water from the drain—Reuse of water in breweries. Jeff VanVoorhis, Symbiont Science, Engineering and Construction, Inc.
 
 

World Class Manufacturing

 
Plant-based, sustainable heat transfer fluids demonstrate advanced performance across brewing processes. Jerome Menzia, DuPont Tate & Lyle Bio Products
 
 

Yeast, Fermentation, and Microbiology

 
A novel concentration and viability detection method for Brettanomyces using image cytometry. Leo Chan, Nexcelom Bioscience
 
A comparison of selected lactic acid bacteria for use in the production of sour wort and beer. Timothy Lozen, Bell's Brewery Inc.
 
Investigating the behavior of monoterpene alcohols in fermentation and the relationship between monoterpene alcohols metabolism and fermentation parameter. Kuniyasu Tamaoka, Suntory Beer Limited
 
Initial investigation into the effect of yeast strain on the aroma profiles of barley and sorghum beers. Brett Serafini, Coastal Carolina University
 
Changes in carbohydrate metabolism in serially repitched yeast. Sam Dulski, Westminster College
 
Optimization of premature yeast flocculation (PYF) factor assay. Jigar Brown, Rahr Malting Co.
 
Review of active dry yeast and its real shelf life and consistency for breweries. Kevin Lane, Fermentis
 
 
Brewing Resources

Ask the Brewmasters Technical Quarterly MBAA Webinars MBAA Podcasts Food Safety Brewery Safety Member Directory