Technical Sessions

Technical Session 1: Omics

Sunday, June 4 • 10:15 a.m. - 11:30 p.m.
Moderator: Scott Britton

10:15 - 10:40 a.m. — 1. MetabAromics: A Semi-Targeted Approach to Beer Analysis. Lucas Chadwick, Bell's Brewery Inc, Galesburg, MI, U.S.A.
10:40 - 11:05 a.m. — 2. Bridging significant gaps? Application of a metabolomics platform in beer quality control. Nils Rettberg, VLB Berlin, Berlin, Germany
11:05 - 11:30 a.m. — 3. Mapping the Microbiome of Malted Barley (from Varied Regions, Varietals, and Harvest Years) and Wort Soured Using the Barley. Jeff Young, Blue Owl Brewing, Austin, TX, U.S.A.

Sunday, June 4 • 2:45 - 4:00 p.m.
Moderator: Dan Vollmer

2:45 - 3:10 p.m. — 31. Sensory Directed Mixture Study of Beers Dry-Hopped with Cascade, Centennial, and Chinook. Thomas Shellhammer, Oregon State University, Corvallis, OR, U.S.A.
3:10 - 3:35 p.m. — 5. The black currant-like smelling aroma compound 4MMP – Influence of variety, provenance, and processing on the concentration in hops.. Klaas Reglitz, Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany
3:35 - 4:00 p.m. — 6. Effect of hop harvest date on the thiol contents in hop cone. Mitsuhiro Uemoto, SapporoBreweries Ltd, Hokkaido, Japan

Monday, June 5 • 8:30 - 10:15 a.m.
Moderator: Nils Rettberg

8:30 - 8:55 a.m. — 7. Monitoring and control of onion-like off-flavor component precursor in large-scale brewing. Taku Irie, Asahi Breweries Ltd, Moriya, Ibaraki, Japan
8:55 - 9:20 a.m. — 8. New technologies for development of citrus-based ready-to-drink (RTD) alcoholic beverages that maintain freshness. Mutsumi Segawa, Asahi Breweries Ltd, Moriya-shi, Ibaraki, Japan
9:20 - 9:45 a.m. — 9. Influence of aging time on flavor and relevant compounds of barrel-aged beer. Anna Shimmura, SUNTORY BEER LIMITED, Research & Development Center for Liquors, Shimamoto-cho, Mishima-gun, Japan
9:45 - 10:10 a.m. — 10. Comparison of the flavor and aroma compounds present in aging lambic beer. Katherine Witrick, Southern Illinois University,Virginia Tech,Virginia Tech, Carbondale, IL USA,Blacksburg, VA USA,Blacksburg, VA U.S.A.

Monday, June 5 • 3:30 - 4:45 p.m.
Moderator: Katherine Smart

3:30 - 3:55 p.m. — 11. Shelf-life and consistency of active dry yeast for breweries. Yves Gosselin, Fermentis, Marcq-en-Baroeul, France
3:55 - 4:20 p.m. — 12. The relationship between brewery yeast handling and mitochondria development. Eoin Moynihan, University Of Nottingham, United Kingdom
4:20 - 4:45 p.m. — 13. Variation Within Brewing Yeast Populations. Chris Powell, Univ of Nottingham, Loughborough, United Kingdom

Tuesday, June 6 • 9:20 - 10:15 a.m. — New Start Time!
Moderator: Pattie Aron

9:20 - 9:45 a.m. — 16. Influence of high temperature exposure during transportation on beer flavor. Tomoko Koyano, Asahi Breweries, Ltd., Moriya-shi, Japan
9:45 - 10:10 a.m. — 17. Detection of Foam-Negative Lubricants on Can Lids by Gas Chromatography / Mass Spectrometry. Benjamin Schottle, Phillips Brewing & Malting Co., Victoria, BC, Canada

Tuesday, June 6 • 1:45 - 3:30 p.m.
Moderator: Lindsay Barr

1:45 - 2:10 p.m. — 18. A comprehensive evaluation of the nonvolatile chemistry affecting the bitterness intensity of highly hopped beers. Christina Hahn, Oregon State University, Corvallis, OR, U.S.A.
2:10 - 2:35 p.m. — 19. The Impact of Extracellular Long-Chain Free Fatty Acids on the Aroma Profile of a Gluten-Free Barley Malt Beer Produced by Means of Endogenous Maltpeptidases. Roland Kerpes, TU Munchen-Institute of Brewing and Beverage Technology, Freising, Germany
2:35 - 3:00 p.m. — 20. Effect of aroma on kire of beer. Seiko Miyashita, Asahi Breweries Ltd., Research Laboratories for Alcohol Beverages, Moriya-Shi Ibaraki, Japan
3:00 - 3:25 p.m. — 21. Sense vs. Analysis. Karl Siebert, Cornell Univ, Geneva, NY, U.S.A.

Wednesday, June 7 • 8:15 - 10:00 a.m.
Moderator: Xiang Yin

8:15 - 8:40 a.m. — 22. Reliable scale up/scale down in process development - New possibilities to close the gap between lab, pilot brewery and industrial scale. Jan Biering, VLB-Berlin, Berlin, Germany
8:40 - 9:05 a.m. — 23. In-process Sensory & Beer Flavor Stability. Boris Gadzov, FlavorActiV Limited, Chinnor, United Kingdom
9:05 - 9:30 a.m. — 24. External risks to beer flavor quality. Amaey Mundkur, Cara Technology Limited, Leatherhead, United Kingdom
9:30 - 9:55 a.m. — 25. Simplify QAQC Analyses and Decision Making with Open Source Software. Drew Russey, Saint Arnold Brewing Company, Houston, TX, U.S.A.

Wednesday, June 7 • 8:15 - 10:00 a.m.
Moderator: Caroline Pachello

8:15 - 8:40 a.m. — 26. A novel concentration and viability detection method for Brettanomyces using image cytometry. Leo Chan, Nexcelom Bioscience, Lawrence, MA U.S.A.
8:40 - 9:05 a.m. — 27. Barley fungi and their mycotoxins in beer production. Anneleen Decloedt, Ghent University, Faculty of Bioscience Engineering, Research Group Biochemistry and Brewing, 1 Valentin Vaerwyckweg, Ghent, Belgium
9:05 - 9:30 a.m. — 28. Rediscovery of Lactobacillus pastorianus Van Laer 1892, a beer spoilage Lactobacillus species named in honor of Louis Pasteur, and studies on its extraordinarily unique culturabilitiy. Koji Suzuki, Quality Control Center, Asahi Breweries Ltd, Moriya-shi, Ibaraki, Japan
9:30 - 9:55 a.m. — 29. Worse Than We Thought: A Megasphaera cerevisiae Isolate Is Able to Spoil Full Strength Beer. Euan Thomson, Phillips Brewing & Malting Co., Victoria, BC, Canada

Wednesday, June 7 • 10:15 - 11:30 a.m.
Moderator: Tim Kostelecky

10:15 - 10:40 a.m. — 30. Dry Hopping and Stirring Pellets Increases Vicinal Diketones and Lowers Apparent Extract. Andrea Baillo, Melvin Brewing, Alpine, WY, U.S.A.
10:40 - 11:05 a.m. — 4. Evaluating hop chemistry and its contribution to hop aroma intensity in dry-hopped beer. Scott Lafontaine, Oregon State University, Corvallis, OR, U.S.A.
11:05 - 11:30 a.m. — 32. Impact of hop pellet processing in regard to flavour contribution in beers late and dry hopped with US Cascade hops. Mark Zunkel, Joh. Barth & Sohn GmbH & Co. KG, Nuremberg, Germany