2017 Master Brewers Conference
 
Technical Sessions

1. Brewhouse Operations I

Thursday, October 12  •  9:45 a.m. – 11:30 a.m.

A cloud-based database application to support brewhouse analytics for small craft breweries. John Hoxmeier, Gilded Goat Brewing Company
 
Utilizing predictive analytics to improve quality and maximize capacity at Deschutes Brewery. Brian Faivre, Deschutes Brewery
 
Long-term system sustainability considerations for small brewing operations when transitioning from operator tended brewing to a semi or fully automated brewhouse. Stephen Carter, MBAA
 
The transformation of old tradition—A novel brewhouse concept. Tobias Becher, ZIEMANN HOLVRIEKA GmbH
 

​2. World Class Manufacturing

Thursday, October 12  •  9:45 a.m. – 11:00 a.m.

Small and efficient—Crafting a world-class performance culture. Kristopher Scholl, Craft Brew Alliance
 
Layout of a standard brewing process data management. Martin Lutz, ProLeiT
 
Reach your manufacturing goals for safety, quality, and productivity using continuous improvement kata. Justin Shingleton, Qkata Consulting, LLC
 

3. Cleaning and Sanitation

Thursday, October 12  •  1:30 p.m. – 3:15 p.m.

Mechanical problems and their impact on sanitation. Dirk Loeffler, Loeffler Chemical Corporation
 
Keg cleaning and brite tank cleaning using acid and detergent only. Dana Johnson, BIRKO Corporation
 
The benefits of using a persulfonated oleic acid solution for cleaning bright beer tanks. Matthew Bilski, Ecolab, Inc.
 
Efficacy of sanitizers in the brewery. Elliott Parcells and Josh Pohlmann, Bell's Brewery
 

4. Yeast, Fermentation, and Microbiology I

Thursday, October 12  •  1:30 p.m. – 2:45 p.m.

Yeast laboratory basics for small to midsized breweries. John Giarratano, Inland Island Yeast Laboratories
 
Dry hopping's correlation with diacetyl. Devin Tani, White Labs
 
Real-time dynamic analysis of fermentation parameters to enhance fermentation control and yeast health. David Morris, Mimetics
 

5. Packaging

Kegs.jpgThursday, October 12  •  3:30 p.m. – 5:15 p.m.

Brewing process spoilage hurdles and packaging end results. Cynthia Schultz, Florida Beer Company/ANSA McAL Group
 
A new novel solution to pasteurizer safety and cleanliness—Vapor and water phase. Thomas Soukup, Clarity Water Technologies
 
One-way kegs. Andrew Brewer, Petainer USA Manufacturing Inc.
 
How RFID can improve your keg management and your beer quality and save you money on top!. Simon Arch, AEG Identifikationssysteme GmbH
 

6. Yeast, Fermentation, and Microbiology II

Thursday, October 12  •  3:30 p.m. – 5:15 p.m.

Spoilage risk-based analysis of Lactobacillus and Pediococcus brewery isolates in beers having diverse properties. Kristen Kahle, Invisible Sentinel
 
Sour beers made easy. Joan Montasell, Lallemand
 
Results of co-fermentation trials with S. cerevisiae and B. bruxellensis, and the organoleptic benefits from mixed culture fermentations. Nicholas Mader, Fremont Brewing Company
 
Zinc in fermentation. Joe Kinney, Matt Brewing Co.
 

7. Brewhouse Operations II

Friday, October 13  •  8:00 a..m – 9:45 a.m.

Characterization and measuring attributes and defects in beer by headspace trap/gas chromatography/mass spectrometry (hstrap/gc/ms). Lee Marotta, PerkinElmer
 
Brewhouse water and mash chemistry management at Ale Asylum. Joe Walts, Ale Asylum
 
The effect of sulfate to chloride ratio on the flavor, aroma, and mouthfeel of a pilsner. Aaron Justus, Ballast Point
 
Craft brewer influence on craft distillation and the creation of unique spirit washes. Ryan Schmiege, Deschutes Brewery
 

Malt.JPG8. Malt and Grains I

Friday, October 13  •  8:00 a..m – 9:45 a.m.

Internet of Things approach to increase starch and proteins in malt. Lawrence Worde, aizoOn
 
A new analytical approach to malt aroma identification. Jens Voigt, University of Applied Sciences, Trier
 
Breeding and developing winter malting barley for the U.S. Midwest. Eric Stockinger, The Ohio State University
 
Malting and brewing naked... oats. Jordon Geurts, Briess Malt & Ingredients
 

9. Automation

Friday, October 13  •  10:00 a.m. – 11:15 a.m.

How state-of-the-art automation can expand brewhouse capacity, improve quality, and provide critical data. Ryan Williams, Stone Technologies
 
Process optimization by integration of utility plant into the process control system architecture. Martin Lutz, ProLeiT
 
Developing a brewing process strategy to ensure the long-term success of your business. Cory Garlick and Allie Schwertner, Rockwell Automation
 

10. Malt and Grains II

Friday, October 13  •  10:00 a.m. – 11:45 a.m.

Innovative malting process involving acidic steeping. Masako Sawada, Beer Development Department, Suntory Beer Limited
 
Improving quality of malt by new malting process involving acidic steeping. Xiaoyuan Shan, Beer Development Department, Suntory Beer Limited
 
Influence of high-molecular-weight polypeptides on the smoothness and mouthfeel of beer and applications for commercial beer products. Masaru Kato, Research Laboratories for Alcoholic Beverage Technologies, Kirin Co., Ltd.
 
Malt roasting—An introduction to equipment, process, and production. Sebastian Wolfrum, Bull Durham Beer Co. / Epiphany Craft Malt
 

11. Engineering

Friday, October 13  •  1:45 p.m. – 3:30 p.m.

A simplified discussion and explanation of the impact of proper tuning of PID loops on your process.. Stephen Carter, LT Software Solutions Inc.
 
Is boiler training really necessary, or how to relocate my brewery. Dave Baughman, Allied Boiler & Supply, Inc.
 
Four ways to better manage small capital projects. Rob Bailey, Day & Zimmermann
 
Brewery master planning: The importance of strategizing growth. Joseph Trombley, Barry Wehmiller Design Group
 

12. Sensory

Friday, October 13  •  1:45 p.m. – 3:00 p.m.

Smell, taste, and the biology of flavor. Steven Munger, University of Florida Center for Smell and Taste
 
Progress in malt sensory evaluation: ASBC Hot Steep Method. Cassie Liscomb, Briess Malt & Ingredients Co.
 
Troubleshooting using sensory data. Anna Sauls, Highland Brewing Co.
 

Hops.jpg13. Hops

Friday, October 13  •  3:45 p.m. – 5:00 p.m.

What are "auxiliary bitter compounds" in hops and how do they affect the quality of bitterness in beer?. Andreas Gahr, Hopfenveredlung St. Johann GmbH
 
A comparison of dry-hop and distilled hop oil additions to the flavor, aroma, and essential oil composition of beer. Brett Taubman, Appalachian State University
 
The use of hops in brewhouse and cold block. Rudolf Michel, GEA Brewery Systems GmbH
 

14. Sustainability

Saturday, October 14  •  8:30 a.m. – 10:15 a.m.

Critical decisions in selecting wastewater treatment technology—A third party view. Frank DeOrio, O’Brien & Gere; Sara Martin, Critical Path Solutions
 
Essential factors to consider in planning for biological pretreatment of wastewater at craft breweries. Matthew Seng, Baswood
 
Sustainable gas recovery solutions for brewers—Biomethane and green CO2. Jeff Tocio, Pentair
 
Brewery effluent treatability study using a microcosm-scale constructed wetland system. Matt Huddleston, SynTerra Corporation
 
Brewing Resources

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