1. The particle size paradox
Presenter: Jack G. Saad, Micromeritics Instrument Corp., Norcross, GA
Co-author: Paul A. Webb, Micromeritics Instrument Corp., Norcross, GA
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2. The feasibility of near-infrared spectrometry for predicting lautering performance of 100% pilsner malt
Presenter: Christopher Holtz, TU München, Germany
Co-authors: Martina Gastl and Thomas Becker, TU München, Germany
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3. Development of a method for quantifying hop aroma compounds in a dry-hopped beer using HS/SPME-GC-MS/O with aroma extract dilution analysis
Presenter: Grant M. Ruehle, New Belgium Brewing Co., Fort Collins, CO
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4. Combining and aligning analytical evaluation improvements with sensory in global beverages
Presenter: Boris Gadzov, FlavorActiV Limited, Chinnor, Oxon, UK
Co-authors: Javier Gomez-Lopez and Dale Smith, FlavorActiV Limited, Chinnor, Oxon, UK; Mark Powell, Quay Pharmaceuticals Limited, Deeside, Flintshire, UK
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5. A systematic search for novel, hybrid yeast strains with improved aroma profile and fermentation characteristics
Presenter: Jan Steensels, KU Leuven–CMPG/VIB
Co-author: Kevin J. Verstrepen, KU Leuven–CMPG/VIB
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6. Large-scale systems biology approach to select and create novel yeast strains with superior fermentation characteristics
Presenter: Kevin J. Verstrepen, KU Leuven–CMPG/VIB
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7. A method for bioprospecting geographically unique Saccharomyces and Brettanomyces, including methodology for sampling, propagating, characterizing, and preserving samples to be maintained for geographically unique brews
Presenter: Yancey A. Appling, Clemson University, Clemson, SC
Co-authors: Charles D. Thornton and Terry H. Walker, Clemson University, Clemson, SC
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8. Beer—To be or not to be? It’s really a question of food safety!
Presenter: Patricia Pratt, MillerCoors LLC, Golden, CO
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9. Investigations on the perfect draught beer
Presenter: Johannes Tippmann, Technische Universität München–Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
Co-authors: Simon Henke, Technische Universität München–Lehrstuhl für Verfahrenstechnik Disperser Systeme, Freising, Germany; Heinz Dauth, Hochschule Ansbach, Ansbach, Germany; Thomas Becker, Technische Universität München–Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
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10. Application of Si3N4-microsieves for a rapid detection of trace contamination in beverage industries
Presenter: Roland Novy, TU Munich, Weihenstephan, Germany
Co-authors: Johannes Tippmann and Thomas Becker, TU Munich, Weihenstephan, Germany
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11. Dry hopping: Myths versus realities
Presenter: Guy S. Derdelinckx, KULeuven-FBIW-M2S-MbS-LIBR
Co-authors: Jean-Marie Rock and Anne-Françoise Pypaert, Orval Brewery; Sylvie Deckers, KULeuven-FBIW-M2S-MbS-LIBR; Christina Schönberger, Barth-Haas Group/Hops Academy; Frank Delvigne, University of Liège, Gembloux
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12. Hops as a regulator for the red coloration of beer
Presenter: Martin Zarnkow, TU München, Lehrstuhl für Brau- und Geträketechnologie
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13. Hop-derived water-soluble contributions to aroma in beer
Presenter: Thomas H. Shellhammer, Oregon State University, Corvallis, OR
Co-authors: Daniel Sharp, Yanping Qian, and Michael L. Qian, Oregon State University, Corvallis, OR
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14. The mathematics of microbiology
Presenter: Karl J. Siebert, Cornell University, Geneva, NY
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15. Detection and identification of beer spoilage bacteria using T-RFLP
Presenter: Hajime Kanda, Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., Shizuoka, Japan
Co-authors: Toshiyuki Oshima and Tatsuro Shigyo, Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., Shizuoka, Japan
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16. Determining the level of microbial contamination causing haze formation in bottled craft beer by inoculating with a variety of brewery bacteria and wild yeast
Presenter: Joshua C. Adler, Propeller Brewery
Co-authors: Bobby Zacharias and John Allen, Propeller Brewery
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17. Pediococcus claussenii plasmid copy number when grown in beer
Presenter: Barry Ziola, University of Saskatchewan, Saskatoon, SK, Canada
Co-authors: Vanessa Pittet and Emily Ewen , University of Saskatchewan, Saskatoon, SK, Canada
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18. Introduction of a new beer tasting and evaluation method and its effects on quality
Presenter: Shoji Iguchi, Asahi Breweries, Ltd., Ibaraki Brewery, Moriya, Japan
Co-author: Itsuo Nishitani, Asahi Breweries, Ltd., Suita Brewery, Suita, Japan
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19. Effects of bentonite treatment on mouthfeel of beer
Presenter: Seiko Miyashita, Asahi Breweries Ltd., Ibaraki, Japan
Co-authors: Yuji Onagawa, Michiyo Takeuchi, Takahiro Wakihira, Susumu Masuda, Kazuhiko Uemura, and Masayuki Aizawa, Asahi Breweries Ltd., Ibaraki, Japan
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20. In-process taste panels—Benefits and challenges
Presenter: Lindsay J. Guerdrum, New Belgium Brewing Co., Fort Collins, CO
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21. Towards holistic flavor stability models and predicting beer flavor stability
Presenter: Paul Hughes, Heriot-Watt University, Riccarton Campus, Edinburgh, UK
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22. Beer redox stability conferred by thiol-containing peptides and proteins: A kinetic study of 1-hydroxyethyl radical scavenging ability
Presenter: Natália Ellen Castilho de Almeida, Chemistry Institute at São Carlos, University of São Paulo, São Paulo, Brazil
Co-authors: Marianne Nissen Lund and Mogens Larsen Andersen, Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Copenhagen, Denmark; Daniel Rodrigues Cardoso, Chemistry Institute at São Carlos, University of São Paulo, São Paulo, Brazil
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23. Advances in solventless sample extraction for beer flavor analysis
Presenter: Michael Qian, Oregon State University, Corvallis, OR
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24. Making gluten-free beers with barley malt and a proline-specific endoprotease
Presenter: Sylvie van Zandycke, DSM Food Specialties, South Bend, IN
Co-authors: Chantal Christis, Fredoen Valianpour, Joze Mutsaers, Luppo Edens, and Ron Duszanskyj, DSM Food Specialties, Delft, The Netherlands
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25. Infusion mashing opportunities of corn and rice adjuncts for high attenuated beers demonstrated by a thermostable glycoamylase from Penicillium oxalicum
Presenter: Hans Peter Heldt-Hansen, Novozymes A/S, Bagsvaerd, Denmark
Co-authors: Mette Bhatia Frederiksen, Niels Elvig, and Chee-Leong Soong, Novozymes A/S, Bagsvaerd, Denmark; Christoph Kunzmann, Novozymes, Dittingen, Switzerland; Shiro Fukuyama and Keiichi Ayabe, Novozymes, Chiba-Shi, Japan
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26. Occurrence of deoxynivalenol-3-glucoside in barley and malt from North Dakota
Presenter: Paul Schwarz, North Dakota State University, Department of Plant Sciences, Fargo, ND
Co-authors: Steven Qian and Yi Xu, North Dakota State University, Department of Pharmaceutical Sciences, Fargo, ND; Robert Brueggeman, North Dakota State University, Department of Plant Pathology, Fargo, ND; James Gillespie and John Barr, North Dakota State University, Department of Plant Sciences, Fargo, ND
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27. Factors affecting the formation of dimethyltrisulfide in beer
Presenter: Norio Doi, Asahi Breweries Ltd., Japan
Co-authors: Monoru Kobayashi, Susumu Masuda, and Masayuki Aizawa, Asahi Breweries Ltd., Japan
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28. Green aroma volatiles affecting sensation in the throat when swallowing
Presenter: Hidetoshi Kojima, Sapporo Breweries Ltd., Yaizu, Japan
Co-authors: Shigeki Araki and Tatsuro Shigyo, Sapporo Breweries Ltd., Yaizu, Japan
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29. The effect of protein and carbohydrate levels on the chemical and sensory properties of beer
Presenter: Luis F. Castro, Washington State University
Co-author: Carolyn F. Ross, Washington State University
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30. New approach for the continuous fermentation of beverages
Presenter: Konrad Mueller-Auffermann, Research Center Weihenstephan, Freising, Germany
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31. High-gravity brewing: Effects of aeration on fermenting ability and flavor compound and lipid composition of brewer’s yeast
Presenter: Takuya Ohashi, Asahi Breweries, Ltd., Japan
Co-authors: Teppei Kurokawa, Kazuhiko Uemura, and Masayuki Aizawa, Asahi Breweries, Ltd., Japan
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32. Solubility, supersaturation, and evolution of carbon dioxide during alcoholic fermentation
Presenter: Andrew J. Macintosh, Dalhousie University
Co-author: R. Alex Speers, Dalhousie University
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33. Refining Balling’s theorem: How the ratios of fermentation products change with time
Presenter: R. Alex Speers, Dalhousie University
Co-authors: Andrew J. MacIntosh, Maria E. Josey, and Sarah A. Singer, Dalhousie University
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34. Improvement of the brewing yeast propagation process by increasing wort zinc ion content
Presenter: Shigehiro Yoshizaki, Kirin Brewery Company, Limited, Yokohama, Japan
Co-authors: Takeshi Kawakubo and Tomohiko Ichii, Kirin Brewery Company, Limited, Yokohama, Japan; Hiroyuki Yoshimoto, Kirin Brewery Company, Limited, Nagoya, Japan
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35. Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus
Presenter: Brian R. Gibson, VTT, Technical Research Centre of Finland
Co-authors: Virve Vidgren and Erna Storgårds, VTT, Technical Research Centre of Finland
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37. Comparison of 96 Saccharomyces isolates originating from commercial brewing environments to reveal correlations between full DNA sequence and fermentation characteristics and flavor attributes in beer
Presenter: Troels Prahl, White Labs, San Diego, CA
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38. A new strategy to improve stress resistance and fermentation performance in lager yeast
Presenter: Qi Li, Jiangnan University, Wuxi, China
Co-author: Xiner Li, Jiangnan University, Wuxi, China
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39. Autolysis evaluation of lager yeast using a complex parameter
Presenter: Jinjing Wang, Jiangnan University, China
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40. Characterization of spent brewer’s yeast as a food additive
Presenter: Robert W. Bryant, Asheville Flavor Innovations LLC, Asheville, NC
Co-author: Seth D. Cohen, Fermentation Sciences, Appalachian State University, Boone, NC
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41. Novel image cytometric method for detection of physiological and metabolic changes in Saccharomyces cerevisiae
Presenter: Leo L. Chan, Nexcelom Bioscience
Co-authors: Alexandria Kury, Alisha Wilkinson, and Alnoor Pirani, Nexcelom Bioscience; Charlotte Berkes, Merrimack College
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43. Optimizing FAN development and beta-glucan degradation and wort viscosity in North American barley varieties
Presenter: Katrina L. Christiansen, Cargill-Malt, Spiritwood, ND
Co-authors: Xiang S. Yin, Cargill-Malt, Minneapolis, MN
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44. Inhibitors of foaming in specialty malts
Presenter: Justin K. Ang, Department of Food Science and Technology, University of California, Davis, CA
Co-author: Charles W. Bamforth, Department of Food Science and Technology, University of California, Davis, CA
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59. Evaluating the impact of sample composition on color in specialty malts
Presenter: Elizabeth A. Roberts, Briess Malt and Ingredients Co.
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