Proceedings are available free to members and 2019 Master Brewers Conference attendees. Otherwise, they are available for purchase
here.
General Sessions
Opening Session and Keynote
Session Description
Closing Session
Session Description
Barley and Beer: A New Beginning?
Keith Armstrong, Molson Coors Canada | 
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Technical Sessions
Technical Session: Brewhouse Hot Side Operations
1. Water as a beer ingredient—Adjusting water for style. John Palmer, Palmer Brewing Solutions Inc
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3. Influence of reusing last runnings at different stages on wort quality. Martin Zarnkow, TU München
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4. Wort recovery from trub using a decanting centrifuge—A brewer's perspective. Travis Audet, AB Inbev
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Technical Session: Education and Leadership
6. GFSI programs [like SQF] provide a strong foundation for brewery sanitation and quality. Charles Giambrone, Rochester Midland Corporation
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7. Tapping the knowledge of the brewing community: Practical strategies for effective learning and continuous innovation. Christopher Luederitz, University of Waterloo, Canada
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8. Life lessons in leadership. Lauren Torres, Bells Brewery
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Technical Session: Engineering and Automation
9. A simplified discussion and explanation of the impact of proper tuning of PID loops on your process. Stephen Carter, LT Software Solutions Inc.
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10. Four decision-making methods of Brewery CapEx: A comparison across three orders of magnitude. Jaime Jurado, Ennoble Beverages, Inc.
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11. Optimization and QC of mashing processes using inline carbohydrate profiling. Andreas Kunov-Kruse, Specshell ApS
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12. The industrial Internet of Things on its way into brewing. Martin Lutz, ProLeiT Corp
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Technical Session: Packaging
13. Detecting glass defects before filling. Jeff DeVoy, Heuft USA Inc
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14. TPO gone wild? Managing oxygen ingress on smaller scale canning lines. Brooke Bell, Goose Island Beer Co.
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16. The fundamentals of cut and stack labeling, SOP, best practices, and troubleshooting. Tom Hungrige, Paramelt
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Technical Session: Draught Systems
17. Rapid detection of contaminated draft beer at the tap: Field trial results for the new Inish Mini-Bar. Dmitry Kashanin, Cellix Ltd
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18. A major development in long draft line cleaning using principles of fluid dynamics. Joe Pickett, Independent
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19. Real-world results of using a mixed-peracid as a single-step cleaner for CIP of bright beer tanks. Matthew Bilski, Ecolab
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20. Technical quality parameters: The 4th edition of Draught Beer Quality by the Brewers Association. Lawrence Horwitz, Soma Brewing
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Technical Session: Sustainability and Brewery Operations
21. Beer-powered beer: Converting spent grain to energy. Geoff Larson, Alaskan Brewing Co
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22. Crafting maximum profitability through continuous improvement and brewery operational excellence. Kristopher Scholl, The Bruery
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23. Using the hygienic zone concept to develop an environmental monitoring program for breweries. Wade Begrow, Founders Brewing Company
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24. How a regional brewery increased production capacity by 50 percent with a virtualized process automation system. Steven Grundy, McRae Integration
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Technical Session: Barley Malting and Roasting
25. New malting barley varieties in Canada and their quality attributes. Peter Watts, Canadian Malting Barley Technical Centre
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26. Exogenous enzyme applications in malting. Mark Sammartino, Brewing Consulting Services 2.0
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27. Effects of floor malting versus pneumatic malting on malt and beer quality. Gerrard Kilfoil, Canadian Institute of Fermentation Technology (CIFT), Dalhousie University
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28. Bypassing the malting process with koji. Tom Williams, Appalachian State University
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Technical Session: Yeast, Fermentation, and Microbiology I
29. Stresses imposed on yeast during brewing wort fermentations and their effects on cellular activity. Graham Stewart, Heriot Watt University
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30. Active dry yeast and the world of taste and pleasure. Philippe Janssens, Fermentis
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32. Modelling scotch whisky fermentations. Struan Reid, ICBD Herriot-Watt University
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Technical Session: Hops
33. Hazed and confused: Mysteries and revelations in haze management demystified. Patricia Aron, RAHR MALTING
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34. Improving the stability of hazy beer styles. Margaux Huismann, Totally Natural Solutions
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35. Specialized hop oils: A tool for brew design and profitability. Horace Cunningham, Totally Natural Solutions, LLC
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36. Quantifying and probing the inefficiency of dry-hopping. Tom Shellhammer, Oregon State University
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Technical Session: Quality Assurance and Control
37. Three tier-level quality control programs for craft breweries. Simina Siddiqui, Qplus Focus Inc.
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38. Saccharomyces cerevisiae var. diastaticus, a guest in every brewery? Aspects of its occurence and detection. Gudrun Vogeser, PIKA Weihenstephan GmbH
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39. The development of controlled spoilage studies to determine microbial tolerance limits. Kim Syring, Surly Brewing Co
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40. A practical application of problem-solving tools in the brewing lab. Lauren Torres, Bells Brewery
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Technical Session: Yeast, Fermentation, and Microbiology II
41. Evaluation of FPDM for the detection of diastaticus in the brewery. Matt Linske, Brewing and Distilling Analytical Services LLC*
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*Recipient of 2019 Best Oral Presentation Award
43. Utilization of a yeast pitching skid to improve fermentation consistency and performance: A case study. Thomas Mondor, Gusmer Enterprises
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44. CO2 monitoring for employee and workplace safety. Joshua Pringle, CO2Meter, Inc.
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Posters
31. A novel image analysis method for improving counting of chain-forming yeasts. Leo Chan, Nexcelom Bioscience LLC
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45. Keg safety features, and handling kegs safely. Rod Daigle, Canada Kegs & Packaging
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46. The effects on hop utilization by different lautering systems. Tobias Becher, Ziemann Holvrieka GmbH
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48. New insights into indicators for selecting malts which improve beer foam stability. Keisuke Okada, Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.
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50. The ups and downs of fermentability. Richard Joy, Canada Malting Co Ltd*
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*Recipient of 2019 Best Poster Award
51. Open fermentation—Freaky nostalgia or reasonable brewing tool. Johannes Preiß, KASPAR SCHULZ GmbH
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52. How a holistic approach to track treatment on canning and bottling lines can deliver performance improvement and reduced environmental footprint. Kristopher Krueger, Diversey Food & Beverage
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53. Going for nitro—Setup and analysis of nitro cans. Karen Stangl, Southern Tier Brewing Company
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54. Optimized methods using the EZ-Fluo™ Rapid Detection System for testing brewery hygiene. Maika Kitazawa, Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.
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56. Efforts to reduce the risk of aromatizing brewing equipment during beer production using fruits and spices. Shota Inoue, Kirin Holdings Company, Limited
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57. Building a QA/QC program with four easy plates. John Giarratano, Inland Island Yeast Laboratories
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58. Cost effectiveness of automating wet chemistry analysis in brewery quality labs. Maydelin Hernandez Espinosa, Molson Coors Canada
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60. A new versatile filter format for beer filtration. Ana Martinez, 3M Purification Inc.
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62. Using low-cost sensors to refine off-line specific gravity measurements. Elliott Greene, Cahaba Brewing Co
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65. Examination of pasting temperature on North American base malt using Rapid-Visco Analyzer (RVA). John Andrews, Rahr Malting Co
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66. Preliminary studies of beers made from floor and pneumatic malt: Sensory aspects. Prachi Kishnani, CIFT, Dalhousie University
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67. Using measurement uncertainty to improve quality of test results. Mawill Rodriguez, Canada Malting Co
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68. The effect of germination conditions on growth of Fusarium graminearum and secretion of deoxynivalenol during floor-malting of barley. Kayelani Roy, Canadian Institute of Fermentation Technology, Dalhousie University
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69. Difference in aroma components of Lupulin powder and pellets using Japanese new hop variety of Murakami Seven. Moe Kura, Kirin Company,Limited
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70. Characterisation of spent hop slurry from different dry hopping processes and their potential application in the brewhouse. Olayide Oladokun, Carlsberg
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71. Get the most out of your hops—Process for a resource-efficient use of hops in dry hopping. Isabel Osterroth, GEA Brewery Systems GmbH
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72. Application of microfluidics to optimize emulsification of hop essential oils. Ben Schottle, Phillips Brewing and Malting Co.
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73. A novel image cytometry-based Lactobacillus counting method for the production of kettle sour beer. Leo Chan, Nexcelom Bioscience LLC
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74. Molecular typing of Brettanomyces brewing yeasts using RAM-PCR and REA-PFGE. Myriam Ladrie, Université Laval,Le Labo - Solutions Brassicoles
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75. Maximizing flavour stability through FAN-directed optimization of fermentation health and provision of limiting nutrients. Alex McDonald, Phillips Brewing and Malting Co.
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76. How low can you go: Impact of inoculation rate on Norwegian kveik yeast fermentation. Richard Preiss, Escarpment Laboratories
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77. LAB propagation and process control for efficient kettle souring using house cultures. Jordan Kelly, Odell Brewing Company
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78. Controlling Lactobacillus-acidified beers: Impact of strain selection, temperature, and yeast. Iz Netto, Escarpment Laboratories, Inc.
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81. The development of hemp flavor derived from flower added at various traditional brewing points. Ross Koenigs, New Belgium Brewing Co.
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82. Electronic tongue evaluation of astringent taste in beer treated with polyvinylpolypyrrolidone (PVPP). Kiel Moore, Ashland Specialty Ingredients
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83. Food safety in the malting industry. Janice Landry, Canada Malting Co Ltd
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84. Long-term performance and operation of anaerobic fluidized bed digester systems for brewery wastewater treatment and renewable energy generation. Manaf Farhan, EMG International, LLC
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85. Strategies for mitigating surfactant and quaternary ammonia toxicity in anaerobic fluidized bed digesters treating brewery wastewater. Manaf Farhan, EMG International, LLC
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86. Resourcing the world: One plan(e)t at a time. Alice Mahr, Veolia Canada
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88. Wastewater pollution prevention: Award-winning reduction of solids. Julia Person, Craft Brew Alliance
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89. Waste prevention through hop packaging research. Julia Person, Craft Brew Alliance
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90. Accelerating progress toward the United Nations’ Sustainable Development Goals with Innovative Wastewater Treatment. Matthew Seng, Baswood
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93. The case against buying a wastewater treatment plant. Justin Hines, Cambrian Innovation
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Workshops
Alternative Fermentation and Production Techniques for Sour Beer
Session Description
Souring with Saccharomyces
Wayne Wambles, Cigar City Brewing Co.
Wort Acidification to Make Sour Beer at Bell’s Brewery
Andrew Farrell, Bell's Brewery Inc
LAB propagation and process control for efficient kettle souring using house cultures
Jordan Kelly, Odell Brewing Company | View Presentation
Koji Sour Beer?
Brett Taubman, Appalachian State University | View Presentation
Ask the Brewmasters Panel: Hot Side Operations
Session Description
The Black Hole of Regulatory Definitions and Nutritional Labeling for Alcoholic and Non-Alcoholic Beverages
Session Description
TTB & FDA Nutritional Label Regulations
Kelley Freeman, Beyers Analytical Brewing Sciences, LLC | View Presentation
How to get from Glass to Label
Matt Linske, Brewing and Distilling Analytical Services, LLC | View Presentation
Brewing Education and Industry: Evolving Together
Session Description
Fermentations New and Old
Session Description
New Aspects of Fermentation
Robert Alexander Speers, Canadian Institute of Fermentation Technology, Dalhousie University | View Presentation
Use of liquid and dry yeast
Tobias Fischborn, Lallemand Inc.
Pragmatic Aspects to Consistent Fermentation Quality
Henry Maca, HWM Yeast Solutions LLC | View Presentation
Juicy Dry Hopping: How to Maximize Flavor, Aroma, and Efficiency in Heavily Dry Hopped Beers
Session Description
Ryan Dunnavant, Oskar Blues Brewery | View Presentation
Ben Edmunds, Breakside Brewery | View Presentation
Daniel Sharp, Ninkasi Brewing Co | View Presentation
Evan Partridge, Firestone Walker Brewing Co. | View Presentation
Permit Confined Space and Lockout/Tag Out
Session Description
Permit Confined Space | View Presentation
Lockout/Tag Out | View Presentation
Quality Assurance
Session Description
Effective Quality Management: Decisions Over Data
Gary Nicholas, Nicholas Brewing Projects | View Presentation
Brewery Quality Programs: Basics and Build-out
Kevin McCabe, Full Sail Brewing Co | View Presentation
Sensory from a Lab Perspective
Brynn Keenan, Grist Analytics | View Presentation
Rapid Sensory Quality Control: Pragmatic Tools for Craft Brewers
Session Description
Safety from the Top
Session Description
Brian Godfrey, TRC Environmental, and Mark Jaeggi, Sabhailteacht Solutions, LLC | View Presentation
To Mock or Not to Mock - Traceability Best Practices from the Trenches
Session Description
Tatiana Lorca, Ecolab, Inc; Mary-Jane Maurice, Malteurop North America; Daniel Voce, Matt Brewing Co. | View Presentation
Raw Material Mock Crisis Drill | View Presentation
Where Does Your Malt Come From? Breeding to Farming to Craft Malting
Session Description
Dealing with New Malting Barley Varieties
Joe Hamill and Matt Hamill, Red Shed Malting
Breeding Barley for the Farmer, Maltster and Brewer
Aaron Beattie, Univ of Saskatchewan | View Presentation
Where Does Your Malt Come From?
Richard Joy, Canada Malting Co Ltd | View Presentation
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Brewing Fundamentals
Brewing Fundamentals: Wastewater
Session Description
Brewery Wastewater: Understanding What Goes Down Your Drain
Jeffrey Van Voorhis, Symbiont | View Presentation
Wastewater Fundamentals – Diversion Strategies
Mark Benzaquen and Rodney Waite, First Key Consulting
Wastewater Treatment in a Small Brewery: A Practical Approach
Bruce Lish, Three Heads Brewing Co. | View Presentation
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