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Page Content Brewing Summit 2022 meeting attendees and ASBC members have complimentary access to the proceeding files.
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Scientific Sessions
ASBC Technical Sessions
Master Brewers Technical Sessions
Posters
Even a Small Lab can Do Big Science
Jazzy Lauder, Pelican Brewing
Planning and Managing an Efficient Lab at Scale
Amy Crook, Firestone Walker Brewing Co
Matt Linske, BDAS LLC Denver
Production methods for alcohol- free or low alcohol beer- an overview
Recipe and Process Considerations for the Craft Brewer
Mitch Steele, New Realm Brewing Co
NA vs Original – Same or Different Taste? It determines the technology to be used!
Willem van Waesberghe, HEINEKEN
NAB product development - Using extracts to enhance and differentiate flavor, aroma and mouthfeel
Breeze Galindo, Other Half Brewing Company
Nikki Larcher, Define the Line
Tara Nurin, Freelance Journalist
Tiffany Pitra, Yakina Chief Hops
Jeff Dailey, John I. Haas, Inc.
Musings on Real World Experiences of Emotional Intelligence in the Brewery
Phillip Chou, John I. Haas, Inc.
Mark Zunkel, BarthHaas
Jeff Dailey, John I. Haas, Inc.
Building Resilience within the Malting Barley Industry
Ashley McFarland, American Malting Barley Association
Regenerative Agriculture: Reaping the Rewards
Anne Dinges, Sustainable Environment Consultants
Could Winter Barley be a Path Forward to Greater Resilience and Sustainability?
Kevin Smith, University of Minnesota
Tom Shellhammer, Oregon State University
Campbell Morrissy, Oregon State University
Aaron Staples, Michigan State University
Genetic Modification Methods: Basics and Application to Hops
Steven Strauss, Oregon State University
Meristematic Barley Transformation: A collaboration between the USDA and the Wisconsin Crop Innovation Center
Genetic engineering of barley to improve Fusarium head blight resistance
Rong Di, Rutgers, The State University of New Jersey
The Potential of Bioengineered Brewing Yeast
Peter Bradfield, AB In-Bev
Vinnie Cilurzo, Russian River Brewing Co.
Ryan Dunnavant, CANarchy Craft Brewery Collective
Eric Jensen, Parleaux Beer Lab
Future of Automated Discrete Analysis for Malt Quality Evaluation
Hannah Turner, Montana State University
Opportunities for Advanced Instrumentation in Malt Labs
Harmonie Bettenhausen, Hartwick College Center for Craft Food & Beverage
Beyond Extract - Influence of Starch and Sugar composition on malt performance
Glen Fox, University of California, Davis
Understanding Uncertainty in the Malt Lab - The key to process and quality control
Mawill Rodriguez, Canada Malting
A Brewers Perspective on Malt Analysis
Campbell Morrissy, Oregon State University
Exploring the sensory space of American ciders from the Northeast and Mid-Atlantic United States using classical descriptive analysis (DA)
Martha Calvert, Virginia Tech
Using roasted malts for the production of Scotch malt whisky: impacts on aroma development during fermentation
Rūtelė Marčiulionytė, Heriot-Watt University
Evaluation of the impact of wildland fire on hops: Development of an analytical method to detect smoke-derived contamination
Brandon Sandoval, Colorado State University
Mid-fermentation Dry-hopping Parameters and Their Impact on the Evolution of Hop Volatiles and Biotransformation Potential
Stacey Williams and Justin Alexander, New Belgium Brewery
Genetic basis of barley contributions to beer flavor
Harmonie Bettenhausen, Hartwick College Center for Craft Food & Beverage
Beer Processomics: Targeted and Untargeted Metabolomics of a Single Malt, Single Hop Beer Reveals the Molecular Evolution of Volatile and Nonvolatile Metabolites Throughout Brewing
Christine (Chrisi) Hughey, James Madison University
CHARACTERIZING THE IMPACT OF PACKAGE TYPE ON BEER STABILITY THROUGH A METABOLOMICS APPROACH UTILIZING GAS CHROMATOGRAPHY MASS SPECTROMETRY TOOLS
Katie Fromuth, Brewers Association
Effect of pasteurization on bright and hazy IPAs
Alison Schultz, New Belgium Brewing Co
I Can’t believe it’s not Biotransformation!
AlterBrew: A Practical Approach to Excellent Beers with Alternative Cereals
Jessika De Clippeleer, Ghent University
Evaluation of paracetic acid for suppression of Fusarium and DON during malting
Harmonie Bettenhausen, Hartwick College Center for Craft Food & Beverage
Storage study of US Citra and GER Perle: a real-world examination of Hop Storage Index (HSI), alpha degradation, total oil and hop aroma compounds
Mark Zunkel, BarthHaas GmbH & Co. KG
Flavor and Aroma of a Modern IPA: Correlations Between the Chemical Composition and Sensory Analysis of Single Hopped Beers
Marshall Ligare, John I Haas
Improving freshness with sensory panel and instrument augmentation
Exploring the Sensory Characteristics of Virginia Ciders through Descriptive, Consumer, and Chemical Methods
Elizabeth Cole, Virginia Tech
Linking Expert Panelist and Consumer Sensitivities to Estimate Sensory Equivalence
Janelle Harmon, Molson Coors
Using Continuous Fermentation Monitoring to Save 4% in Ingredient Waste When Compared to Sampling
Jared Resnick, Precision Fermentation
Genetic Profiling of Twelve Commonly Used Brewing Yeast Strains: A Productive Collaboration Between Beer and Undergraduates
Joost Monen, Ramapo College of New Jersey
Laboratory evolution reveals genomic changes associated with improved maltotriose utilization in a kveik beer yeast
Richard Preiss, Escarpment Laboratories
Master Brewers TECHNICAL SESSIONS
Low-alcohol and No-alcohol beer production through fermentation
How does our brain decide that a beer is “truly magnificent”? -- A review of the neurobiology of beer flavor and why it matters
Bjorn Nielsen, Brewer and cofounder
Revisiting the health aspects of beer
Glen Fox, University of California
Tunnel Pasteurization for the Craft Brewer and Beyond
Recent Impact of alternative beverage production of aluminum cans in tunnel pasteurizers designed for lager beer
Jack Bland, ChemTreat, Inc
Mechanisms and Strategies to Manage Temperature Stratification in Brewery Vessels
Improving Global Beer Quality Through Fermentation Control & Consistency
Kristopher Scholl, Anheuser-Busch InBev
A search for diastatic enzymes endogenous to Humulus lupulus and produced by microbes associated with pellet hops driving “hop creep” of dry hopped beer
Matthew Cottrell, Heavy Seas Beer
Hop Progress at one inch per day
John Mallett, Bell's Brewery Inc
Infrared analysis of beer
Glen Fox, University of California
A comparison of different allergen extraction and screening methods for the presence of tree nuts in hops and beer
Wade Begrow, Founders Brewing Co
Development of a starch fermentation assay as a simple and versatile tool for quality assurance
Spencer Weeks, Market Garden Brewery
Balancing Acts in the Production and Selection Decisions of Malt to Promote Beer Flavor Stability
Xiang Yin, Rahr Corporation
Effect of Barley Variety and Growing Locations on Beer Sensory Attributes
Yueshu Li, Canadian Malting Barley Technical Centre
Applying engineered yeast to enhance thiol aromas from NYS grown Cascade
Christopher Holden, NY Hop Guild
Carbon Dioxide Equivalent Comparison of Commercial Hop Varieties
A proteomics dive into yeast-dependent colloidal haze
Identification of Non-Biological Turbidity in Beer Using FT-IR and SEM-EDS
Hisanori Higurashi, Asahi Breweries, Ltd
A Six-Month IPA study: Prolonged integrity of IPA hop character using novel flavor development methods
Andres Martinez, True Terpenes
Efficient Analysis of Alcohol Concentration in RTD (Ready-To-Drink) Alcoholic Beverages Using Near-Infrared System - BCOJ Collaborative Work
Masahito Muro, Kirin Holdings Company, Limited
How to Get the Most of the Aromatic Potential of Hops by Enabling the Release of Free Polyfunctional Thiols from their Non-Aromatic Precursors?
Cécile Chenot, Université Catholique de Louvain
Fingerprinting Saccharomyces cerevisiae strains using next generation sequencing of PCR products generated from delta elements using delta12 and delta21 primers
Matthew Cottrell, Heavy Seas Beer
How Florida Agriculture can aid the Brewing and Distilling Industries
Eric Pitts, University of Florida
Evaluating different approaches to measuring sessionability in beer and hard-seltzer water
Micaela Kraft, Boston Beer Co
The sensory effects and industry opportunities of utilizing novel produce in a water kefir fermentation: a review
Skylar Moreno, University of Florida
Use of take-home ingredient kits to improve learning in a large online Brewing Science class
Kyle Carmody, Virginia Tech
The Use of κ-Carrageenan extracted from Seaweed in Brewing – Impact on Beer Clarity, Filtration Performance and Colloidal Stability
Celina Dugulin, Murphy & Son Ltd
Evolution of Volatile Compounds in Beers Fermented with Metschnikowia pulcherrima over a Storage Period of Two Years
Fotini Drosou, National Technical University of Athens
Hydrogen Sulfide Production During Fermentation of Apple Juice Concentrate from Different Geographic Origins Varies, Despite Consistent Initial Total Yeast Assimilable Nitrogen (YAN) Concentration
Isabelle Haser, Virginia Tech
Optical analysis of membrane fouling in green beer filtration using confocal laser scanning microscopy
Martina Gastl, Technical University Munich
Evaluation of Florida-grown barley for brewing applications: yield and fermentability
Megan Kinsman, University of Florida
Haze Stability and Particle Size Distribution Investigations in NEIPAs
Elizabeth Stahl, Rahr Malting Corporation
Determination of Hop Aroma Compounds in Beer using Headspace-Solid Phase Microextraction coupled with Gas Chromatography and Mass Spectrometry (HS/SPME/GC/MS)
Takashi Kamiya, Sapporo Breweries, Ltd
Investigations of microbiological quality risks in non-alcoholic beer: growth potential of food-borne pathogens and alcohol formation by contaminant microbes
Masaki Shimokawa, Asahi Breweries, Ltd
Dry Hopping with a flowable hop extract
Lennart Paul-Pax, BarthHaas
Characterization of novel hybrid Saccharomyces pastorianus for application in industrial brewing
Avi Shayevitz, Lallemand Inc
Exogenous Gibberellic Acid: Some Observations on The Mass Balance Barley-Malt-Beer in Terms of Fermentable Extract
Ramon Huerta Zurita, INIFAP
A Theoretical Framework for Rationalizing Hop Chemistry: A Hulupone Case Study
Paul Hughes, Oregon State University
Malts of different origin influence the volatile compounds produced by Brettanomyces bruxellensis
Katherine Witrick, University of Florida
Initial investigation of the chemical contribution of hemp to beer aroma
Drew Budner, Coastal Carolina University
Assessing the relationship between flocculation ability of yeast and the presence of zymolectins throughout a lager fermentation
Jonathan Lee, University of Florida
New formulations of mushroom chitosan fiber as a natural and vegan dual function fining agent and antimicrobial for ciders, seltzers, beer, and wine
David Brown, Chinova Bioworks
Chemical comparison of a sour beer made with bacteria and genetically modified yeast
Neil Fitzgerald, Marist College
Optimized Method for the Simultaneous Analysis of Vicinal Diketones and Acetaldehyde
Tom Mancuso, PerkinElmer Inc
Presence of 3-Methyl Indole in Beers and Brewing Ingredients
Thomas Nielsen, Sierra Nevada Brewing Co.
Evaluation of Florida Grown Barley for Brewing Applications via Fermentability and Volatile Compounds
Nick Wendrick, University of Florida
Emulsifying Hop Oils with A Hop-Derived Ingredient
Jocelyn Tillner, BarthHaas UK Ltd.
How environmental parameters affect low pressure fermentations assessed using AI image analysis techniques
Andrew MacIntosh, University of Florida
Impact of Harvest Maturity on the Chemical, Biochemical, and Sensory Characteristics of Citra Hops
Cade Jobe, Oregon State University
The effect of spent brewer’s yeast (Saccharomyces cerevisiae) on the physical characteristics and water activity/moisture relationship of aquafeed when utilized as a protein replacement
John Carriglio, University of Florida
Factors Affecting the Diastatic Activity of Hops
Robert Ring, Yakima Chief Hops
Using Koji To Transform Brewery Waste Into Seasonings
Richard Preiss, Escarpment Laboratories
The Brewer’s Hop Creep Cheat Sheet: A Comparative Analysis of Hop Variety, Origin, and Product Type
Jessica Young, University Of California, Davis
Conveyor lubricants: benefits, application and optimization in the packaging hall
Screening of yeast strain that can efficiently utilize extracellular proline during fermentation
Ryoya Tanahashi, University of California
The Effect of pH Adjustment Post Dry Hopping
Brynn Keenan, Grist Analytics
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