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DisplayTitle  Posters
Page Content Poster Hours
| Thursday, October 12 |
8:00–11:00 a.m. |
Poster set-up |
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11:30 a.m.–4:30 p.m. |
Open poster viewing |
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12:00–12:30 p.m.: Even-numbered poster authors at posters
12:30–1:00 p.m.: Odd-numbered poster authors at posters |
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5:15–6:45 p.m. |
Opening Happy Hour with Exhibits |
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5:30–6:00 p.m.: All poster authors at posters |
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| Friday, October 13: |
9:45 a.m.–1:45 p.m. |
Open poster viewing |
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12:15–12:45 p.m.: Odd-numbered poster authors at posters
12:45–1:15 p.m.: Even-numbered poster authors at posters |
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1:45–2:00 p.m. |
Poster take-down |
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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
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