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SYMPOSIUM SCHEDULE COMMITTEE Presentation Schedule
Presentations are available to symposium attendees. Nonattendees will be able to purchase access from the ASBC Store. Sunday, June 10| 4:45–7:30 p.m. |
Welcome Reception and Dinner at Summit Brewing Co. |
Monday, June 11| 8:00–8:50 a.m. |
Opening Session -
Moderator: Xiang Yin, Rahr Corporation
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8:15 a.m. - William Rahr, Rahr Corporation,
Malt as the next big flavor frontier: Challenges and opportunities
| | 8:50–10:00 a.m. |
Session 1 -
Moderator: David Maxwell, Anheuser-Busch
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8:50 a.m. - Tom Nielsen, Sierra Nevada Brewing Co.,
Dark matter in the malt flavor universe: Scratching and sniffing the elusive nature of malt flavor and aroma
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9:25 a.m. - Patrick Hayes, Oregon State University,
The thirst for knowledge regarding the contributions of barley to beer flavor
| | 10:15 a.m.–12:00 p.m. |
Session 2 -
Moderator: Paul Sadosky, MillerCoors
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10:15 a.m. - Rich Horsley, North Dakota State University,
Identification of spring malting barley varieties adapted for local production in nontraditional barley growing areas
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10:50 a.m. - Jen Blair, Craft Maltsters Guild,
Promoting craft malt through malt sensory
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11:25 a.m. - Jens Voigt, Trier University of Applied Sciences,
Malt aroma research—Analytical and sensorial approaches
| | 12:00–1:00 p.m. | Lunch | | 1:00–2:00 p.m. |
Session 3 -
Moderator: Tim Gilligan, Cargill Inc.
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1:00 p.m. - Lindsay Barr, New Belgium Brewing Co.,
Malt flavor: Influencing factors, consumer preferences and resulting beer characteristics
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Speed Posters
| | 2:15–3:45 p.m. |
Workshop -
Moderator: Kirsten Weiss, St. Croix Sensory
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2:15 p.m. - Cassie Poirier, Briess Malting Co. and Lindsay Barr, New Belgium Brewing Co.,
Malt sensory for everyone: Putting the tools to work
| | 5:00–10:00 p.m. |
Rahr Malting Tour and BBQ |
Tuesday, June 12| 8:00–9:45 a.m. |
Session 4 -
Moderator: Scott Garden, Great Western Malting Co.
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8:00 a.m. - Glen Fox, University of Queensland,
Starch structural variation and the resultant impacts on brewing
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8:35 a.m. - Yueshu Li, Canadian Malting Barley Technical Centre,
Characterizing flavor of Canadian malting barley varieties
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9:10 a.m. - Toru Kishimoto, Asahi Breweries Co.,
The aroma components contributing to malty/cereal characteristics of beer
| | 10:00–11:10 a.m. |
Session 5 -
Moderator: Jace Marti, August Schell Brewing Co.
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10:00 a.m. - David Griggs, Crisp Malting Corp,
Does the technology of malting have an impact on the taste and aroma of base malt?
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10:35 a.m. - Adam Heuberger, Colorado State University,
Application of metabolomics and proteomics to describe chemical diversity in malt: Implications for beer chemistry, flavor, and flavor stability
| | 11:10 a.m.–12:15 a.m. |
Roundtable 1: Beer -
Moderator: Paul Schwarz, North Dakota State University
| | 12:15 a.m.–1:30 p.m. | Lunch | | 1:30–3:45 p.m. |
Visit to University of MN Barley Field | | 5:00–8:00 p.m. |
River Boat Cruise |
Wednesday, June 13| 8:00–9:45 a.m. |
Session 6 -
Moderator: Mary-Jane Maurice, Malteurop North America Inc.
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8:00 a.m. - Jessika DeClippeleer, University of Ghent,
Staving off beer staling aldehydes: What role does malt play in beer aging?
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8:35 a.m. - Pattie Aron, Rahr Corporation,
Friend or foe: A tale of malting barley free amino nitrogen content and impact on beer flavor
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9:10 a.m. - Bob Foster, MillerCoors,
Practical malting and brewing EPR applications to potentially improve beer flavor stability
| | 10:00–11:00 a.m. |
Roundtable 2: Distilling -
Moderator: Rebecca Newman, Independent
| | 11:00–11:45 a.m. |
Closing Session -
Moderator: Patricia Aron, Rahr Corporation
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11:00 a.m. - Chris Swersey, Brewers Association,
Future paths for exploration in malting barley and brewing
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