Posters

Hours

​Sunday, June 4 11:00 a.m.–3:00 p.m.​ ​Poster Set-Up
​ ​4:00–6:00 p.m. ​Exhibits and Posters Opening Happy Hour
- 4:30–5:30 p.m. All poster authors at poster
 
​Monday, June 5 ​12:30–2:30 p.m. ​Exhibits, Posters, and Lunch
- 1:00–1:30 p.m. Odd-numbered poster authors at poster
- 1:30–2:00 p.m. Even-numbered poster authors at poster
​ ​3:30–5:00 p.m. ​Posters Open
 
Tuesday, June 6​ ​9:45–11:30 a.m. ​Posters Open
​ ​11:30 a.m.–1:30 p.m. ​Exhibits, Posters, and Lunch
- 12:00–12:30 p.m. Even-numbered poster authors at poster
- 12:30–1:00 p.m. Odd-numbered poster authors at poster
​ ​1:30–2:00 p.m. ​Poster Take-Down
 

Posters

  • 33. First wort hopping: An evaluation of its chemistry and sensory impact. Christina Hahn Oregon State University, Corvallis, OR, U.S.A.
  • 35. Investigating enzymatic power of hops. Kaylyn Kirkpatrick Oregon State University, Corvallis, OR, U.S.A.
  • 36. Kinetic modeling of terpenes in packaged beers. Margaux Huismann Heriot-Watt University, Riccarton Midlothian, United Kingdom
  • 37. Identification of Hop Varieties and Growing Region by Gas Chromatography-Sulfur Chemiluminescence. Ryan Foster Virgil Gamache Farms Inc, Toppenish, WA, U.S.A.
  • 38. The Language of Hops - Practical Applications of a Tasting Scheme for Hop Flavor. Mark Zunkel Joh. Barth & Sohn GmbH & Co. KG, Nuremberg, Germany
  • 39. Quantitative Lateral Fow Assays for Rapid Determination of Deoxynivalenol in Barley and Malt.. Kyle Putnam, Charm Sciences, Lawrence, MA, U.S.A.
  • 40. Rapid Automated Method to Measure Alpha-Amylase Activity in Malt. Liisa Otama Thermo Fisher Scientific Oy, Vantaa, Finland
  • 41. Development of a new highly-sensitive method for predicting gushing potentials in beer products. Miyuki Takahashi Quality Control Center, Asahi Breweries Ltd., Moriya-shi, Ibaraki-ken, Japan
  • 42. Statistically significant difference between the aroma profiles of beer brewed from sorghum and barley malt. Drew Budner Coastal Carolina University, Conway, SC, U.S.A.
  • 43. Analysis of Fermentable Carbohydrates using High Performance Liquid Chromatography in Gluten and Gluten-free Beer. Drew Budner Coastal Carolina University, Conway, SC, U.S.A.
  • 44. Alcohol by Rapid Distillation. Lacy Cloninger Anheuser-Busch, InBev, St. Louis, MO, U.S.A.
  • 45. Mashing Lactose into a Fermentable Adjunct. Marie Lawton Cornell University, Ithaca, NY, U.S.A.
  • 46. HS-SPME-FID driven beer profiling targeting aroma active monocarboxylic acids. Nils Rettberg VLB Berlin, Berlin, Germany
  • 47. Dilute and Shoot - Comprehensive LC-Q-ToF-MS analysis of beer bitter acids. Nils Rettberg VLB Berlin, Berlin, Germany
  • 48. Optical In-line Alcohol Measurement. Christian Guenther Pentair, Netherlands
  • 49. Rapid Testing methods for Beer Analysis using Infrared Spectrometry and Quality Trait Analysis. Anthony Lai Eurofins QTA, Inc., Cincinnati, OH, U.S.A.
  • 50. Rapid quantification of major hop aroma compounds in beer by static headspace GC-MS. Nils Rettberg VLB Berlin, Berlin, Germany
  • 51. Automation of Wet Chemistry Methods in Brewery Quality Labs. Maydelin Hernandez Espinosa Molson Coors Canada, Toronto, ON, Canada
  • 54. The Influence of Barley Variety, Malt Modification On the Wort Amino Acid Spectrum. Shumin Hu Tsingtao Brewery Co Ltd, Qingdao, China
  • 55. Measuring Beer Color - A Different Language. Paul Barnes HunterLab, Reston, VA, U.S.A.
  • 56. Predicting Market Preference From Reviews of Professional Tasting Panels on the Gastrograph System. Jason Cohen Analytical Flavor Systems, New York, NY, U.S.A.
  • 57. Selection and use of response scales in brewery taste tests. Bill Simpson Cara Technology Limited, Leatherhead, United Kingdom
  • 58. The Future of Brewing in a Biobased Economy. Dawn Maskell Heriot Watt University, Edinburgh, United Kingdom
  • 59. Quantification of Hop Acids Present in Spent Brewer's Grain. Bradley Barnette Oregon State University, Corvallis, OR, U.S.A.
  • 62. Evaluation of the Beer SpoilerAlert™ Assay: Sensitivity, Specificity & Adaptability. Peter Trabold Rheonix, Inc., Ithaca, NY, U.S.A.
  • 64. Role of Glutathione in Yeast Growth and Fermentation for Beer and Wine Production. Christian Paumi Department of Chemistry, Eastern Kentucky University, Richmond, KY, U.S.A.
  • 66. New Tools and Method for Concentration of Microorganisms from American Lager Beers for Spoilage Detection. Michael Hornback, Ph.D. InnovaPrep LLC, Drexel, MO, U.S.A.
  • 67. Spoilage Risk-Based Analysis of Lactobacillus and Pediococcus Brewery Isolates in Beers Having Diverse Properties. Kelly Maher Stone Brewing, Escondido, CA, U.S.A.
  • 68. Yeast Health and the Impact Yeast Vitality has on Beer Flavour Development During Fermentation . Laura Marques Molson Coors Canada, Toronto, ON, Canada
  • 69. High Gravity Brewing for the Craft Brewer. Dawn Maskell Heriot Watt University, Edinburgh, United Kingdom
  • 70. Phylogenetic Diversity of the Bacterial and Fungal Communities of Craft Beers Throughout the Brewing Process. Lindsey Rodhouse University of Arkansas, Fayetteville, AR, U.S.A.
  • 71. Atlas of Yeast Diversity in North and South America, The Quest for Hidden Yeast. Matthew Winans West Virginia University,Appalachian Brewer Research, Granville, WV USA,Morgantown, WV, WV, U.S.A.