The Latest Brewing Science and Technology

Oral & Poster Technical Presentations

Analytical | Brewhouse Operations | Cleaning/Sanitation | Engineering
Enzymes, Extracts, Other Ingredients | Finishing and Stability | Hops | Malt and Grains
Mashing | Microbiology | Nutrition/Health | Outside the Box | Packaging (Bottles, Draft, Cans)
Quality Considerations | Sensory | Spent Grains | Sustainability | World-Class Manufacturing
Yeast and Fermentation

Analytical

  • A glimpse of craft beer over the past 6 years through large scale analytical testing
  • A new and improved method for monitoring beer vicinal diketones as maturation markers
  • A novel gas chromatographic system to characterize hop aroma
  • Analysis of Michigan hops varieties and easy and direct typification by paper spray
  • ionization mass spectrometry and principal component analysis
  • Analysis of volatile thiols in beer with on-fiber derivatization and GC/MS determination
  • Assessment of instruments for use in breweries
  • Beverage antioxidative index (BAX)—An advantageous tool for the evaluation of
  • beer flavor stability
  • Brewing with barley: Comparing protease activities with the resulting proteins and peptides in beer using activity-based protein profiling and LC-MS/MS
  • Carbohydrate analysis using HPLC with PAD, FLD, CAD and MS detectors
  • Carbon dioxide solubility in wort and beer
  • Comparing optical versus traditional measurement technology in the brewery
  • Complex evaluation of technological changes—Impact on foam
  • Determination of isoxanthohumol, xanthohumol, alpha and beta bitter acids, and trans- and cis-iso-alpha-acids in beer using HPLC with UV and electrochemical detection
  • Determining flavors and “defects” in beer by headspace trap/gas chromatography/
  • mass spectrometry (HStrap/GC/MS)
  • Development and validation of an assay method for phenolic flavor compounds in beer flavor standards
  • Development of a fast and reliable microwave-based assay for measurement of malt color
  • Development of a microplate FAN method—Not always as straightforward as expected
  • Ensuring product quality, efficiency, consistency and safety through advanced process analytics
  • Fast GC-FID method for the analysis of primary hop essential oils
  • Fate of mycotoxins during beer brewing
  • Free and oxidized fatty acids: Comprehensive strategies for separation and quantification from hops, malt, wort, and beer
  • Hop aroma analysis in beer using PDMS-stir bar sorptive extraction-GC-MS
  • Indirect detection of microbial contamination in beer by chemical fingerprints
  • “Just shoot”—Quick and easy determination of hop iso-alpha-acids in beer
  • Matrix effect and practical considerations for accurate quantification of acetaldehyde and higher alcohols in beer using headspace GC-FID
  • Modezrnizing and scaling down multiple brewery laboratory assays using a scanning multi-well spectrophotometer
  • Monitoring flavor active epoxydecenals during beer storage at ppt levels
  • Near real-time monitoring of carbohydrates during beer processing by a microchip capillary electrophoresis technology
  • New insights on preservation of beer with a high oxygen reduction potential
  • Owlstone’s FAIMS-based (“field asymmetric ion mobility spectrometry”) chemical analyzer quantifies diacetyl, contaminants, VOCs and much more in real-time right at the point of need
  • Rapid determination of high molecular weight 1,3/1,4-beta-D-Glucan by a novel photometric method
  • Recent discoveries in beer foam
  • Resonance light scattering technique for the determination of proteinase A activity
  • SBU—A new and rapid method for determining bitterness in beer
  • Stale aldehyde analysis by in-solution PFBHA derivatization and SPME-GC-ECD
  • The effect of hop processing and exposure time on dry hop aroma extraction
  • The measurement of carbon dioxide in packaged beer: A critical review
  • Thermodynamic properties of primary gushing of beer
  • Turbidity and haze identification in beer—An overview
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Brewhouse Operations

  • Brewing intensification—Successes and failures
  • Compact brewhouse for up to ten brews/day and 250,000 hL/year
  • Craft brewing on a shoestring Increasing brewhouse throughput whilst improving sustainability and product quality
  • Maintaining purchased CO2 beverage gas purity levels to the published ISBT quality guidelines limits via multi-layer adsorption technology
  • New results of procedural analysis methods for mash characterization
  • Optimized conditions for pre-treatment of hops in the brewhouse to maximize utilization rate without a decrease of beer quality
  • The false bottom’s free passage area—Important feature or negligible?
  • The influence of nitrogen compounds on beer characteristics
  • The mechanic principles of the whirlpool
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Cleaning/Sanitation

  • A novel air ingress test method
  • Clean—What does it mean? CCP control with ultraviolet: Where, when, how? What are the controls and solutions gained?
  • Conveyor lubricant for stainless steel chains that saves water
  • Keg cleaning and root cause analysis
  • Sanitation challenges for the growing brewery
  • The Food and Drug Act of 2010—What effects can we expect on the brewing industry?
  • Utilizing ozone: Energy savings in automated CIP sanitization
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Engineering

  • A guide to understanding the brewery flash pasteurization process, determining the most appropriate operational requirements, and selecting the equipment that best fits your brewery application
  • A small brewing plant for product development, whose initial cost could be reduced dramatically by using recycled equipment
  • Beer clarification with modern centrifugal separators
  • Energy conservation decisions germane to the small brewery
  • Future brewery concepts and upcoming streams
  • Integrated master planning
  • Passivation of austenitic stainless steels for the purpose manufacturing and handling beer
  • Removal of volatiles from beer by gas (N2) stripping coupled with high-vacuum
  • Wort stripping: Based on thermal desorption, supports the classic boiling process with a more efficient evaporation and without using additional thermal energy
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Enzymes, Extracts, Other Ingredients

  • Brewing with unmalted barley and Ondea Pro® enzyme technology: The science and the economic potential
  • Development of 100% wheat brewing by optimizing the selection of wheat raw materials and the enzyme composition
  • Enzymatic production of gluten-free beers from conventional grains
  • Optimization of the application of commercial enzymes in sorghum mashes
  • Pitfalls and gains from applying xylanases in brewing
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Finishing and Stability

  • Advances in beer filtration and stabilization—Reducing the costs and using a new engineered diatomaceous earth filter aid with silica gel absorption properties
  • Analysis of the control factor concerning beer filterability and establishment of the method for controlling filterability
  • Evaluation of pre-isomerized hop extracts and their influence on the long-term stability of beer by using a charge titration method
  • Impact of filtration and filter aids on the iron content and haze formation
  • Influencing factors of hydrogen bonding intensity in beer
  • Laboratory tests of beer aging under aerobic and anaerobic conditions
  • New approaches for kieselguhr-free filtration and characterization of filter aids
  • Recent findings on the mechanism of chill haze—A physicochemical explanatory approach
  • Strategies for dealing with peroxides
  • The effectiveness of pre-combined colloidal stabilizers
  • The foaming properties of pale and specialty malts
  • The role of reference standards in modern brewing chemistry
  • Thiols during production and storage of beer
  • Use of tannins for beer stabilization during end-filtration
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Hops

  • A natural foam enhancer from hops
  • A study of the functionality of hop epsilon-resins as a novel brewing product
  • Analysis of hop-derived flavor compounds in the U.S. hops
  • Comparative analysis of North Carolina and Pacific Northwest grown hops by brewing
  • science students at Appalachian State University
  • Contributions to hop aroma in beer from the water-soluble fraction of hops
  • Degradation kinetics of iso-alpha-acids
  • Development of new hops varieties in the Czech Republic and new opportunities in brewing
  • Development of SNP-based identification method of hop varieties
  • Dry hopping—The history and its current importance
  • Growing hops is stressful!
  • HBC 369—A new flavor hop variety
  • Hop and hop substances—Induction, reduction or suppression of gushing?
  • Hop aroma and harvest maturity
  • Hop oil analysis—The power of stable isotope dilution assays for quantification at trace levels
  • Identification of hop cultivars using high resolution melt curve analysis
  • Increasing the hop alpha-acids utilization by hop pre-isomerization and the evaluation of the bitter quality of beer
  • Influence of fermentation compounds from yeast on the quality of hop aroma
  • Phenolic profiling of lager beer during aging in relation to hopping technology
  • The role of “unknown” hop proteins
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Malt and Grains

  • A comparative study of oat (Avena sativa L.) cultivars as brewing adjuncts
  • γ-Aminobutyric acid (GABA)—A practical indicator for the detection of heterogeneities during malting?
  • Characteristics of ascorbate peroxidase in malt
  • Developing an NIRS method for assessing black point in single kernels of malting barley
  • Fermentability of Canadian two row malting barley varieties: Wort turbidity, density, and sugar content as measures of fermentation potential
  • Hulless barley malt a dramatic difference—Less extract and more money for brewers
  • Improvement of beer flavor stability through the LOX-less barley approach
  • Limitations to predict malt quality by using malt friability analysis during breeding of malting barley
  • Performance of LOX-1-less malting barley—Sapporo’s worldwide strategy for development of high quality malting barley varieties
  • Research on malting technology of hulless barley used for brewing hulless barley beer
  • Studies on the kilning conditions of teff (Eragrostis tef) malt as alternative raw material for gluten free foods and beverages
  • The relationship between barley starch structure and the sugar profile of wort
  • Toward a DNA fingerprint to identify barley cultivars that fit specific brewers’ needs
  • Trends in the incidence of Fusarium and Microdochium species in UK malting barley: Impacts for malting and brewing quality
  • Varietal effect of teff (Eragrostis tef) on the dimethyl sulfide (DMS) content and enzyme activities of teff malt
  • Wort amino acid composition of new Canadian malt barley varieties and their
  • relationship with grain protein
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Mashing

  • About the influence of different mashing methods on the beer quality of classical beer styles
  • Mashing without primary energy—The path to an autarchic brewery
  • Monitoring of the mashing process by viscosity measurements
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Microbiology

  • Adaptation of Lactobacillus brevis to beer—Role of metal trace elements and membrane lipids
  • Assessment of airborne microorganisms in a craft brewery
  • Assessment of barley malt fungal communities using pyrosequencing
  • Classification, identification and detection of beer spoiling microorganisms—A review
  • Comparative genomics enables a genetic barcode to discriminate and score beerspoiling and non-spoiling Lactobacillus brevis
  • Differentiation of Lactobacillus brevis strains along their beer-spoiling potential using MALDI-TOF MS
  • Effect of plasmid loss on the beer-spoiling phenotype of Pediococcus claussenii ATCC BAA-344T
  • Effectiveness of a new automatic cell viability counter in comparison to established methods
  • Exploration of matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS) as a fast identification tool for beer spoilage bacteria
  • Fast and reliable identification and differentiation of beverage spoiling yeasts by MALDI-TOF MS
  • Gene expression measurement by real time PCR, relevant for the synthesis and the degradation of acetate esters and 4-vinylguaiacol, in top fermenting yeast
  • Identification of bacterial contaminants in beverages by MALDI-TOF MS
  • Impact of Fusarium culmorum infection on barley malt protein fractions, on brewing process and beer quality
  • Investigating the possibility to control brewery biofilms by inhibiting quorum sensing
  • Investigation into the antibacterial activity of mesoporous zirconium phosphate against beer-spoilage bacteria
  • Investigation of beer-spoilage ability of Dekkera/Brettanomyces yeasts and development of multiplex PCR method for beer-spoilage yeasts
  • Methods for induction, separation and identification of haploid strains of industrial brewer’s yeast
  • Optimizing hops gradient plates for assessing bacterial beer-spoilage potential
  • Pediococcus claussenii genetic expression during growth in beer assessed by transcriptome sequencing (RNA-seq)
  • Quantitative evaluation of biofilm composition using real-time PCR
  • Quantitative real-time PCR analysis of putative beer-spoilage associated genes in Pediococcus claussenii and Lactobacillus brevis
  • The application of antifungal protein (AFP) from Aspergillus giganteus to malting process and its effect on malt and corresponding beer
  • The spoilage of microbrewery beer from Bacillus species isolated from pelletized hops
  • Using PCR in brewery routine makes you see microbiology from a new angle
  • Visualizing fermentation in living yeast cells
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Nutrition/Health

  • Arabinoxylans and fructans in the malting and brewing process
  • Development of 0.00% alcohol beer, focusing on the characteristic bitterness and body of regular beer
  • Functional food—International legislation on “health claims”?
  • Global review of alcohol warning labeling requirements
  • OSHA and proposed diacetyl limits in the workplace—What effects can we expect on the brewing industry?
  • Silicon in lager beers and its balance during the brewing process
  • The glycemic index—Chance or threat for the beverage industry?
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Outside the Box

  • Novel beers produced using wine technologies
  • Oat: Substrate for malted cereal fermented beverages
  • Putting science to work in the brewery
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Packaging (Bottles, Draft, Cans)

  • Development of barrier materials for bio-based beverage packages
  • Draught beer equipment and microbiology—Investigations to avoid microbiological contaminations
  • Establishment of a new beer canning process based on dew-point temperature filling technology
  • IBD Master Brewer Module 5 project: The construction and implementation of a packaging quality laboratory for a large craft brewery
  • Improvement on the oxidative beer flavor stability using active packaging material— Advantages or disadvantages in comparison to SO2-addition
  • LineMET—Efficiency analysis tool in bottling plants
  • New data on bisphenol A (BPA) concentrations in canned beers
  • Science based environmental labeling for beer
  • The effect of bottle conditioning on flavor stability and measured air levels
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Quality Considerations

  • 35 years of malting and brewing—Experience with improvements in quality characteristics of raw materials and changes of technologies in maltery and brewhouse
  • Mid-infrared sensors: Testing in-progress product quality at critical process control points (CPCP) in the brewing and packaging processes
  • Primary gushing: The explosive love story between CO2 and hydrophobin
  • The equipment to sample the fermenting beer from four positions in the cylindroconical vessel and its practical application to flavor improvement in the brewery
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Sensory

  • A university course on fermentation science in a global society with a study abroad flavor
  • Acceptance of off-flavors in beer by common consumers
  • Beer and cheese: Does the marriage bring equal rights?
  • Does better beer glassware enhance enjoyment of better beer—Or is that just a crock?
  • Going the last mile: Better draft beer presentation
  • Good sensory techniques for training a beer panel
  • How accelerated ageing can help to assess the physiological state of yeast in bottlerefermentation beers
  • Impact of fermentable and non-fermentable sugars on oxidative processes during brewing, SO2 formation, palate fullness and flavor stability
  • Improving and controlling hop flavor in dry hopped bottom fermented beers by the use of activated carbon
  • Influence of beer CO2 content on its drinkability
  • Influence of maltodextrins on palate fullness of beer
  • Re-inventing the wheel: The intimate sensory links between beer balance, flavor strength and drinkability
  • Sensory and chemical differences between naturally and artificially carbonated beer
  • Sensory comprehensive evaluation of beer in China supermarket
  • Sensory evaluation of Belgian and U.S. red/brown sour beers
  • Sensory perceptions of people liking or disliking beer
  • Volatile phenols: Emergence of specific profiles among Belgian special beers
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Spent Grains

  • A new approach for sustainable utilization of spent grains to develop a profitable process
  • From spent grain to “bio-coal”—Is hydrothermal carbonization (HTC) an unvalued key technology?
  • Treatment of spent grains by hydrothermal cleavage to purify dietary fibers
  • Ultrasonic treatment of brewer’s spent grains for bioethanol production
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Sustainability

  • Anaerobic treatment of brewery wastewater: Examining twenty-five years of data and feedback
  • Bag it up—Flexible vessels in brewing
  • Brewery wastewater recycling: A case study
  • Chemical free sustainable cooling water treatment at a Texas brewery
  • Customizing sustainability through PET
  • Data on energy and water use in breweries
  • Energy efficient hop kilning system with integrated hop oil recovery from the exhaust air
  • Guidelines for efficient water use in the brewery and bottled beverage industries
  • High rate anaerobic digester systems for brewery wastewater treatment and electricity generation: Engineering design factors and cost benefit analysis
  • Malt manufacture: Being practically sustainable
  • Novel approaches to recycling of production waste from yeast propagation
  • Optimizing brewing process heating energy management with modular on-demand boiler systems
  • Replacing COD in breweries with real-time online organics monitoring to prevent product loss, reduce water and energy consumption, and minimize waste treatment costs
  • Reuse of brewery wastewater—Aerobic and anaerobic membrane bioreactors
  • Sustainability for Anheuser-Busch
  • Sustainable value creation with enzyme technology
  • Techniques to reduce energy and water use in breweries
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World-Class Manufacturing

  • A new method for COD and COD peak alarm measurement in beer and soft drink plants
  • Hygienic membrane process design as an advantage in the brewing guild for a secure beverage production—Viewpoint of an equipment and plant
  • Identifying critical control points (CCP) and optimizing process and laboratory instrumentation to the brewing process
  • Managing “by exception”: Integrating disparate process control and lab technologies into real-time recipe and specification management systems
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Yeast and Fermentation

  • A new method for estimating the premature yeast flocculation potential of malts using 180 mL scale fermentation
  • A novel method of inducing and retaining cell cycle synchronization in cultures of Saccharomyces cerevisiae
  • A technique to conclude the stage of fermentation from easy accessible on-line measurements
  • An investigation of methylsulfonylmethane as a fermentation aid
  • Activities of maltose and maltotriose fermentations in relation to their genes within Saccharomyces cerevisiae and the lager yeasts
  • Application of near-infrared spectroscopy (NIRS) in the brewing industry for on-line determination of critical process parameters
  • Bottle conditioning of beer: Strategies to improve yeast refermentation performance
  • Challenges in brewing higher alcohol kvass
  • Construction of low acetaldehyde production brewing yeast with traditional mutagenisis strategy
  • Control of sulfur volatile compounds synthesis in lager beer production
  • Determination of fermentor shear through empirical and theoretical methods
  • Differentiation of top- and bottom-fermenting brewing yeasts and insight into their metabolic status by MALDI-TOF MS
  • Direct supplementation of yeast with lipids as a means to reduce sulfur dioxide formation
  • Effects of non-sugar nutrient concentrations on fermentation and beer flavor
  • Experiences with new fermentation test-tubes—Standardized small scale fermentation from wort to bottle
  • Exploring and exploiting the natural phenotypic landscape of yeast
  • Formation of styrene in wheat beer dependent on fermentation management and the release of cinnamic acid during mashing
  • Genetic drift and variation in brewing yeast cultures
  • Genetic roots of lager brewing yeast: Saccharomyces eubayanus and the Patagonian hypothesis
  • Heterogeneous fermentation method in multi-filling cylindroconical vessels for high quality beer
  • High throughput evaluation of industrial growth conditions for industrial Saccharomyces yeasts
  • Impact of hops and yeast strains on production of hydrogen sulfide during fermentation: H2S production from five hop varieties with lager and ale yeast
  • Impact of hops on production of hydrogen sulfide during fermentation:
  • H2S production from different levels of elemental sulfur addition
  • Large-scale systems biology approach to select and create novel yeast strains with superior fermentation characteristics
  • Mechanism of suppression of pyruvate and acetolactate formation by use of yeast with modified mitochondrial transportation system
  • Methods and applications for the appropriate characterization of microorganisms
  • Modeling and simulation on agitation by wort aeration and establishment of the dissolved oxygen control technique
  • Modern brewery yeast management
  • New insights into the mechanisms underpinning diacetyl formation and reduction in large-capacity cylindroconical fermentations
  • Organic acids in the brewing process: A new approach in “drinkability”
  • Practical yeast culturing for brewpubs to production brewing
  • Standardized fermentation parameter for probiotic and non-probiotic lactic acid bacteria in barley malt wort
  • “Static” storage of a spiced beer—When is the beer mature?
  • Stress tolerance in group 1 and 2 lager brewing strains
  • Sub-genomic co-operation in the hybrid lager yeast Saccharomyces pastorianus
  • The effect on fermentation by-product of the amino acids in wort
  • The evolution of the yeast monitor as critical process control instrument within modern breweries
  • The Nalco yeast activity monitor: Brewing applications
  • The new species Saccharomyces eubayanus may be one of the parent species of the hybrid lager yeast Saccharomyces carlsbergensis
  • Threshold detection of premature yeast flocculation inducing malt using the miniature fermentation assay
  • Understanding and evaluating the effect of wort boil time and trub levels on malt fermentability with the miniature fermentation method
  • Use of structured problem solving methodology to improve acid wash yeast process
  • Washing recovered yeast with chlorine dioxide
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