Oral Technical Presentations
O-1. A new look at cleaning draft beer systems: The problems, the solution, and the long way to implementation.
O-2. Saving water in the CIP process in the brewing process—A comparison of available technologies.
O-3. Troubleshooting microbiological quality issues in cellar operations.
O-4. Behavior of hydrogen sulfide during late-stage fermentation.
O-5. Metabolism of flavor compounds in Brettanomyces bruxellensis during secondary fermentations at varying pH.
O-6. Pure culture fermentation characteristics of Brettanomyces yeast species and their use in the brewing industry.
O-7. The different outcomes of bottle conditioning—How to choose the right yeast and parameters for the job.
O-8. About the influence of the false bottom on the lautering process in a lauter tun.
O-9. Applications of new analysis methods for the procedural characterization of mash.
O-10. The effect of vibrations on barley malt and apple juice mashing.
O-11. Whole grain conditioning—Alternative method to increase brewhouse performance.
O-12. Effects of long dry steeping and high-temperature germination on selected quality parameters of malt.
O-13. Malting process optimization of barley (Hordeum vulgare L.) to reduce the content of initiators and maximize the content of inhibitors of sunstruck flavor.
O-14. Wheat beer—Possibilities to influence the character.
O-15. Antioxidant activity and polyphenol content of special types of beer.
O-16. Beer is good for you: Reality or oxymoron?
O-17. Reduction potential of fermentable and unfermentable sugars in beverages and the brewing process.
O-18. Serial repitching: Does yeast generation number matter?
O-19. Improvement of the oxidative and colloidal stability of beer by use of alternative filter aids.
O-20. Tracing current developments in beer filtration and stabilization.
O-21. Biogas from spent grains—State-of-the-art technology.
O-22. Energy conservation in craft breweries across three orders of magnitude.
O-23. Initiatives to restrict carbon dioxide emissions by Asahi Breweries.
O-24. Managing peak energy with smart grid controls.
O-25. A survey on positive results from microbiology analyses—Do we have the fast detection methods we need?
O-26. Constructing beer quality.
O-27. Reducing fermentation variation.
O-28. What yeast has taught me about brewing over the years.
O-29. Influence of harvest date on the chemical composition of Willamette and Cascade hops.
O-30. Innovative hop management to improve oxidative beer stability.
O-31. Percent co-humulone in hops: Effect on bitterness, utilization rate, foam enhancement and rate of beer staling.
O-32. A comparison of flash and tunnel pasteurization technologies used for brewery packaging applications.
O-33. Draught line quality standards review and implementation program.
O-34. Optimization of manufacturing conditions in canning lines by using a 3D simulation technique.
P-35. EquiTherm energy recovery system additional energy-saving potential in a state-of-the-art brewhouse.
P-36. Software in brewing: When it's time to build your own software (and when it's not).
P-37. Wood aging of specialty products.
P-38. Wort stripping: An innovative system for the controlled reduction of unwanted aromatics featuring optimized trickle-film formation and stripping gas utilization.
P-39. A CIP procedure using the addition of hydrogen peroxide that is particularly effective under low solution flow conditions.
P-40. "Always optical" modern oxygen management in breweries.
P-41. BRITESORB TR: Colloidal stabilization of beer using combined removal of tannoids and haze protein.
P-42. The analysis of green-beer off-flavors using liquid-liquid extraction and GC-MS.
P-43. The use of micro-oxygenation of beer to simulate oak barrel maturation.
P-44. Antifoams from hops.
P-45. Comparison of utilization of different hop products using a newly developed hop yield enhancer.
P-46. Improvement of the taste of low alcohol beers (<1.2% ABV) especially by applying aroma hops.
P-47. Analysis of historic varieties of malting barley.
P-48. CDC Meredith, CDC Reserve, and CDC Kindersley—Newest Crop Development Centre, University of Saskatchewan two-row malting barley varieties.
P-49. Declining barley acreage.
P-50. History of barley production in the USA.
P-51. Identification of barley varieties by lab-on-a-chip capillary electrophoresis.
P-52. Screening of barley and malt in terms of Fusarium contamination, malt quality, and mycotoxins.
P-53. The road to hulless malting barley varieties at the Crop Development Centre, University of Saskatchewan—From CDC McGwire to CDC ExPlus and HB08304.
P-54. Safe and environmentally friendly method for onsite cleaning and repassivation of 304 stainless-steel pasteurizer components.
P-56. Using unfermentable sugars during fermentation to improve the palate-fullness, flavor, and oxidative stability of beer.
P-57. Conserving energy while evaporating CO2—A review of the different technologies.
P-58. CIP water management using fluorescence-based technology.
P-59. Optimizing energy management of industrial process steam via on-demand steam systems.
P-60. Reducing carbon dioxide (CO2) usage through the use of acid and detergent cleaning of bright tanks.
P-61. Unique storm water management at a brewery using a rain garden/biorentention.
P-62. Beer volatile analysis: Validation of headspace solid-phase microextraction (HS/SPME) coupled to gas chromatography-mass spectrometry.
P-64. Monitoring the rate of oxygen uptake for the control of yeast performance, fermentation, and quality of beer.
P-65. Optimized fermentation and maturation with ECO-FERM™.
General Session and Workshop Presentations
General Session & Discussion Panel: Challenges to Barley
MBAA President Rob McCaig kicks off the first day by taking a look at the challenges to barley, and he brings together the experts to have a full-blown discussion! Join the conversation as panelists examine topics, including barley crop status from the United States and across the globe, supply strategies to address the current crises, and brewing strategies to address a changing supply. What better way to get your mind ready for a full day of learning!
Moderator: MBAA President Rob McCaig, Canadian Malting Barley Technical Centre
Greg Friberg, Great Western Malting View Presentation
Joseph Hertrich, Anheuser-Busch (retired) View Presentation
Karen Hertsgaard, Institute of Barley and Malt Sciences View Presentation
Rob McCaig, Canadian Malting Barley Technical Centre View Presentation
Derek Prell, Malteurop North America, Inc.View Presentation
Steve Rockhold, MillerCoors View Presentation
Bob Sutton, Rahr Malting Canada, Ltd.View Presentation
Workshop: High-Gravity Brewing: The Case for Sustainability and the Challenges
This workshop will focus on the practical method of high-gravity brewing. The reasons a brewer may choose to begin high-gravity brewing need to balance with the risks involved. Discover the "ins and outs" of high-gravity brewing and what a brewer needs to be mindful of on this quest. Topics to be discussed include the effect on raw material usage (especially yeast) during high-gravity brewing, mass balance of energy usage of high-gravity brewing vs. brewing to spec, and practical issues of high-gravity brewing.
Moderators: John Haggerty, New Holland Brewing Co.; Susan Welch, Malteurop North America, Inc.
Workshop: Pilsen Beers—A Malt and Hop Challenge: Making Old World Pilsen with American Raw Materials
Explore the intricacies of making an Old World pilsen with American raw materials. This will be a moderated panel discussion and interactive dialogue with the audience. Please bring your questions!
Moderators: Vince Coonce, MillerCoors; Susan Welch, Malteurop North America, Inc.
Christopher White, White Labs, Inc. No Presentation Available