​Proceedings

​​
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  |  View Presentation


Technical Sessions

 

Technical Session: Brewhouse Hot Side Operations

1. Water as a beer ingredient—Adjusting water for style. John Palmer, Palmer Brewing Solutions Inc
View Abstract  |  View Presentation

3. Influence of reusing last runnings at different stages on wort quality. Martin Zarnkow, TU München
View Abstract  |  View Presentation

4. Wort recovery from trub using a decanting centrifuge—A brewer's perspective. Travis Audet, AB Inbev
View Abstract  |  View Presentation

 

Technical Session: Education and Leadership

6. GFSI programs [like SQF] provide a strong foundation for brewery sanitation and quality. Charles Giambrone, Rochester Midland Corporation
View Abstract

7. Tapping the knowledge of the brewing community: Practical strategies for effective learning and continuous innovation. Christopher Luederitz, University of Waterloo, Canada
View Abstract  |  View Presentation

8. Life lessons in leadership. Lauren Torres, Bells Brewery
View Abstract  |  View Presentation

 

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.
View Abstract  |  View Presentation

10. Four decision-making methods of Brewery CapEx: A comparison across three orders of magnitude. Jaime Jurado, Ennoble Beverages, Inc.
View Abstract  |  View Presentation

11. Optimization and QC of mashing processes using inline carbohydrate profiling. Andreas Kunov-Kruse, Specshell ApS
View Abstract  |  View Presentation

12. The industrial Internet of Things on its way into brewing. Martin Lutz, ProLeiT Corp
View Abstract  |  View Presentation

 

Technical Session: Packaging

13. Detecting glass defects before filling. Jeff DeVoy, Heuft USA Inc
View Abstract

14. TPO gone wild? Managing oxygen ingress on smaller scale canning lines. Brooke Bell, Goose Island Beer Co.
View Abstract  |  View Presentation

16. The fundamentals of cut and stack labeling, SOP, best practices, and troubleshooting. Tom Hungrige, Paramelt
View Abstract  |  View Presentation

 

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
View Abstract  |  View Presentation

18. A major development in long draft line cleaning using principles of fluid dynamics. Joe Pickett, Independent
View Abstract  |  View Presentation

19. Real-world results of using a mixed-peracid as a single-step cleaner for CIP of bright beer tanks. Matthew Bilski, Ecolab
View Abstract

20. Technical quality parameters: The 4th edition of Draught Beer Quality by the Brewers Association. Lawrence Horwitz, Soma Brewing
View Abstract  |  View Presentation

 

Technical Session: Sustainability and Brewery Operations

21. Beer-powered beer: Converting spent grain to energy. Geoff Larson, Alaskan Brewing Co
View Abstract  |  View Presentation

22. Crafting maximum profitability through continuous improvement and brewery operational excellence. Kristopher Scholl, The Bruery
View Abstract  |  View Presentation

23. Using the hygienic zone concept to develop an environmental monitoring program for breweries. Wade Begrow, Founders Brewing Company
View Abstract  |  View Presentation

24. How a regional brewery increased production capacity by 50 percent with a virtualized process automation system. Steven Grundy, McRae Integration
View Abstract  |  View Presentation

 

Technical Session: Barley Malting and Roasting

25. New malting barley varieties in Canada and their quality attributes. Peter Watts, Canadian Malting Barley Technical Centre
View Abstract  |  View Presentation

26. Exogenous enzyme applications in malting. Mark Sammartino, Brewing Consulting Services 2.0
View Abstract  |  View Presentation

27. Effects of floor malting versus pneumatic malting on malt and beer quality. Gerrard Kilfoil, Canadian Institute of Fermentation Technology (CIFT), Dalhousie University
View Abstract  |  View Presentation

28. Bypassing the malting process with koji. Tom Williams, Appalachian State University
View Abstract  |  View Presentation

 

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
View Abstract

30. Active dry yeast and the world of taste and pleasure. Philippe Janssens, Fermentis
View Abstract  |  View Presentation

32. Modelling scotch whisky fermentations. Struan Reid, ICBD Herriot-Watt University
View Abstract  |  View Presentation

 

Technical Session: Hops

33. Hazed and confused: Mysteries and revelations in haze management demystified. Patricia Aron, RAHR MALTING
View Abstract  |  View Presentation

34. Improving the stability of hazy beer styles. Margaux Huismann, Totally Natural Solutions
View Abstract

35. Specialized hop oils: A tool for brew design and profitability. Horace Cunningham, Totally Natural Solutions, LLC
View Abstract  |  View Presentation

36. Quantifying and probing the inefficiency of dry-hopping. Tom Shellhammer, Oregon State University
View Abstract  |  View Presentation

 

Technical Session: Quality Assurance and Control

37. Three tier-level quality control programs for craft breweries. Simina Siddiqui, Qplus Focus Inc.
View Abstract  |  View Presentation

38. Saccharomyces cerevisiae var. diastaticus, a guest in every brewery? Aspects of its occurence and detection. Gudrun Vogeser, PIKA Weihenstephan GmbH
View Abstract

39. The development of controlled spoilage studies to determine microbial tolerance limits. Kim Syring, Surly Brewing Co
View Abstract  |  View Presentation

40. A practical application of problem-solving tools in the brewing lab. Lauren Torres, Bells Brewery
View Abstract  |  View Presentation

 

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*
View Abstract  |  View Presentation

*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
View Abstract

44. CO2 monitoring for employee and workplace safety. Joshua Pringle, CO2Meter, Inc.
View Abstract  |  View Presentation

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Posters

31. A novel image analysis method for improving counting of chain-forming yeasts. Leo Chan, Nexcelom Bioscience LLC
View Abstract  |  View Poster

45. Keg safety features, and handling kegs safely. Rod Daigle, Canada Kegs & Packaging
View Abstract  |  View Poster

46. The effects on hop utilization by different lautering systems. Tobias Becher, Ziemann Holvrieka GmbH
View Abstract

48. New insights into indicators for selecting malts which improve beer foam stability. Keisuke Okada, Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.
View Abstract  |  View Poster

50. The ups and downs of fermentability. Richard Joy, Canada Malting Co Ltd*
View Abstract  |  View Poster

*Recipient of 2019 Best Poster Award

51. Open fermentation—Freaky nostalgia or reasonable brewing tool. Johannes Preiß, KASPAR SCHULZ GmbH
View Abstract  |  View Poster

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
View Abstract  |  View Poster

53. Going for nitro—Setup and analysis of nitro cans. Karen Stangl, Southern Tier Brewing Company
View Abstract

54. Optimized methods using the EZ-Fluo™ Rapid Detection System for testing brewery hygiene. Maika Kitazawa, Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.
View Abstract  |  View Poster

56. Efforts to reduce the risk of aromatizing brewing equipment during beer production using fruits and spices. Shota Inoue, Kirin Holdings Company, Limited
View Abstract

57. Building a QA/QC program with four easy plates. John Giarratano, Inland Island Yeast Laboratories
View Abstract  |  View Poster

58. Cost effectiveness of automating wet chemistry analysis in brewery quality labs. Maydelin Hernandez Espinosa, Molson Coors Canada
View Abstract  |  View Poster

60. A new versatile filter format for beer filtration. Ana Martinez, 3M Purification Inc.
View Abstract  |  View Poster

62. Using low-cost sensors to refine off-line specific gravity measurements. Elliott Greene, Cahaba Brewing Co
View Abstract  |  View Poster

65. Examination of pasting temperature on North American base malt using Rapid-Visco Analyzer (RVA). John Andrews, Rahr Malting Co
View Abstract  |  View Poster

66. Preliminary studies of beers made from floor and pneumatic malt: Sensory aspects. Prachi Kishnani, CIFT, Dalhousie University
View Abstract  |  View Poster

67. Using measurement uncertainty to improve quality of test results. Mawill Rodriguez, Canada Malting Co
View Abstract

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
View Abstract  |  View Poster

69. Difference in aroma components of Lupulin powder and pellets using Japanese new hop variety of Murakami Seven. Moe Kura, Kirin Company,Limited
View Abstract  |  View Poster

70. Characterisation of spent hop slurry from different dry hopping processes and their potential application in the brewhouse. Olayide Oladokun, Carlsberg
View Abstract

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
View Abstract  |  View Poster

72. Application of microfluidics to optimize emulsification of hop essential oils. Ben Schottle, Phillips Brewing and Malting Co.
View Abstract  |  View Poster

73. A novel image cytometry-based Lactobacillus counting method for the production of kettle sour beer. Leo Chan, Nexcelom Bioscience LLC
View Abstract  |  View Poster

74. Molecular typing of Brettanomyces brewing yeasts using RAM-PCR and REA-PFGE. Myriam Ladrie, Université Laval,Le Labo - Solutions Brassicoles
View Abstract  |  View Poster

75. Maximizing flavour stability through FAN-directed optimization of fermentation health and provision of limiting nutrients. Alex McDonald, Phillips Brewing and Malting Co.
View Abstract  |  View Poster

76. How low can you go: Impact of inoculation rate on Norwegian kveik yeast fermentation. Richard Preiss, Escarpment Laboratories
View Abstract  |  View Poster

77. LAB propagation and process control for efficient kettle souring using house cultures. Jordan Kelly, Odell Brewing Company
View Abstract  |  View Poster

78. Controlling Lactobacillus-acidified beers: Impact of strain selection, temperature, and yeast. Iz Netto, Escarpment Laboratories, Inc.
View Abstract  |  View Poster

81. The development of hemp flavor derived from flower added at various traditional brewing points. Ross Koenigs, New Belgium Brewing Co.
View Abstract  |  View Poster

82. Electronic tongue evaluation of astringent taste in beer treated with polyvinylpolypyrrolidone (PVPP). Kiel Moore, Ashland Specialty Ingredients
View Abstract  |  View Poster

83. Food safety in the malting industry. Janice Landry, Canada Malting Co Ltd
View Abstract  |  View Poster

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
View Abstract

85. Strategies for mitigating surfactant and quaternary ammonia toxicity in anaerobic fluidized bed digesters treating brewery wastewater. Manaf Farhan, EMG International, LLC
View Abstract

86. Resourcing the world: One plan(e)t at a time. Alice Mahr, Veolia Canada
View Abstract

88. Wastewater pollution prevention: Award-winning reduction of solids. Julia Person, Craft Brew Alliance
View Abstract  |  View Poster

89. Waste prevention through hop packaging research. Julia Person, Craft Brew Alliance
View Abstract  |  View Poster

90. Accelerating progress toward the United Nations’ Sustainable Development Goals with Innovative Wastewater Treatment. Matthew Seng, Baswood
View Abstract  |  View Poster

93. The case against buying a wastewater treatment plant. Justin Hines, Cambrian Innovation
View Abstract

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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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Brewing Resources

Ask the Brewmasters Technical Quarterly MBAA Webinars MBAA Podcasts Food Safety Brewery Safety Vendor Search