World Brewing Congress - Oral & Poster Technical Presentations

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	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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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? Return to Top Outside the Box Novel beers produced using wine technologies Oat: Substrate for malted cereal fermented beverages Putting science to work in the brewery Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top 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 Return to Top	Visit Portland Breweries
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