2013 MBAA Annual Congress Proceedings
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Oral Technical Presentations
O-1. Using spectrophotometry to improve the brewing process of smaller craft breweries
Presenter: Rick Blankemeier, Stone Brewing Company, Escondido, CA
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O-2. Some considerations on mash pH prediction
Presenter: A. J. deLange, Mad Fox Brewing Company, Falls Church, VA
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O-3. The influence of decoction mashing procedure on beer characteristics
Presenter: Yusuke Ishizuka, Suntory Liquors Limited, Osaka, Japan
Coauthors: Taichi Maruhashi, Yoshinori Hida, and Kaneo Oka, Suntory Liquors Limited, Osaka, Japan
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O-4. Factors and new approaches for optimizing lautering operations
Presenter: Travis Audet, AB InBev, St. Louis, MO
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O-5. “One-way kegs”: Helping brewers to increase sales volumes, while reducing environmental impact and production costs
Presenter: Andrew D. Carter, Petainer Manufacturing USA Inc., Chicago, IL
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O-6. A novel method for reduction of carbon dioxide consumption during can seaming process
Presenter: Yasunori Tanaka, Kirin Brewery Company, Limited, Yokohama, Japan
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O-7. Keg manufacturing standards
Presenter: Mark S. Carpenter, Franke Beverage Systems, LaVergne, TN
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O-8. Prevention of premature failure of polypropylene mat top belts in tunnel pasteurizers
Presenter: Jack L. Bland, ChemTreat, Glen Allen, VA
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O-9. The effects of pH on beer haze, beer foam, and astringency perception
Presenter: Karl J. Siebert, Cornell University, Geneva, NY
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O-10. Investigation for improving metallic flavor in third-category beer
Presenter: Shinichiro Yamamura, Suntory Liquors Limited, Ohra-gun, Gunma, Japan
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O-11. The perfect draught beer formula
Presenter: Johannes Tippmann, Technische Universität München – Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
Coauthors: Tobias Voss, Heiko Mann, and Thomas Becker, Technische Universität München – Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
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O-12. Critical review of different sensory methods
Presenter: Martin Zarnkow, Technische Universität München, Freising, Germany
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O-13. Validation concepts for foam cleaning systems in the brewery
Presenter: Roland Folz, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB), Berlin, Germany
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O-14. Monitoring the cleaning and sterilization of kegs
Presenter: Chris Nimptsch, Profamo Inc., Rancho Palos Verdes, CA
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O-15. The importance of supplier quality and its impact on brewing operations
Presenter: Brad A. Rush, The Samuel Adams Brewing Company, Cincinnati, OH
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O-16. Yes, beer is good, but is it safe? A review of foodborne pathogen and toxic substance levels in beer
Presenter: Alison K. Hamm, Colorado State University Department of Food Science, Fort Collins, CO
Coauthor: Marisa Bunning, Colorado State University Department of Food Science, Fort Collins, CO
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O-17. New materials for upgrading biogas to renewable natural gas
Presenter: Neal E. Megonnell, ATMI, Danbury, CT
Coauthors: Shaun M. Wilson, Melissa A. Petruska, J. D. Carruthers, and Edward A. Sturm, ATMI, Danbury, CT; Aaron Primmer, MV LLC, Golden, CO
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O-18. Practical sustainability projects for breweries
Presenter: Matt Bailey, Odell Brewing Co., Fort Collins, CO
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O-19. The algebra of sustainability: Technical metrics for the brewery
Presenter: Jaime Jurado, Susquehanna Brewing Co., Pittston, PA
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O-20. U.S. beer industry insights
Presenter: Lester Jones, Beer Institute, Washington, DC
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O-21. The 20% solution for consistent beer quality
Presenter: Alastair T. Pringle, Pringle-Scott LLC, St. Louis, MO
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O-22. The use of Kaizens as a method for continuous improvement in a unionized 108 year old regional brewery: Framework and real results from The Lion Brewery, Wilkes-Barre, PA
Presenter: Leo Orlandini, The Lion Brewery Inc., Wilkes Barre, PA
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O-23. VeSave solution to reuse wastewater as technical water and save a significant amount of money
Presenter: Jens S. Krogh, DWE A/S, Vejle, Denmark
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O-24. Breaking the barriers to collaborative waste-to-energy systems
Presenter: Jeff C. VanVoorhis, Symbiont Science, Engineering and Construction, Inc., Milwaukee, WI
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O-25. Case study—Executing a 210 kW combined heat and power project
Presenter: Mark A. Linsberg, Enerfab, Cincinnati, OH
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O-26. Yeast mitochondria—Their influence on brewer’s yeast fermentation and medical research
Presenter: Graham G. Stewart, GGStewart Associates, Cardiff, U.K.
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O-27. Maintaining batch consistency with subsequent knock out brews
Presenter: Eric C. Baumann, Oskar Blues Brewery, Brevard, NC
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O-28. Genetics, ecology, and the diverse species Saccharomyces cerevisiae—Isolation of novel strains and lineages
Presenter: Rob J. Arnold, F&R Distilling Co., Fort Worth, TX
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O-29. Automated quantification of budding Saccharomyces cerevisiae using a novel image cytometry method
Presenter: Leo L. Chan, Nexcelom Bioscience, Lawrence, MA
Coauthors: Daniel J. Laverty, Alexandria Kury, Dmitry Kuksin, Alnoor Pirani, and Kevin Flanagan, Nexcelom Bioscience, Lawrence, MA
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O-30. Pioneer wort boiling process with innovative internal calandria
Presenter: Tobias Becher, Ziemann International GmbH, Ludwigsburg, Germany
Coauthor: Klaus Wasmuht, Ziemann International GmbH, Ludwigsburg, Germany
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O-31. From barley to the glass—Create your own beer
Presenter: Johannes Preiss, Kaspar Schulz, Bamberg, Germany
Coauthors: Jörg Binkert, Johannes Lauer, and Dietram Haertl, Kaspar Schulz, Bamberg, Germany
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O-32. Engineering and design of brewery water deaeration systems
Presenter: J. David Duff, FleetwoodGoldcoWyard, Romeoville, IL
Coauthor: Joshua Brickel, FleetwoodGoldcoWyard, St. Louis, MO
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O-33. An economical brewery temperature control and monitoring system built using commercially available components
Presenter: Adam DeBower, Austin Beerworks, Austin, TX
Coauthor: Ken DeBower, Austin Beerworks, Austin, TX
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O-34. The effect of platelet-activating factor on yeast attenuation
Presenter: Phillip Callihan, University of South Carolina School of Medicine Greenville, Greenville, SC
Coauthor: William E. Roudebush, University of South Carolina School of Medicine Greenville, Greenville, SC
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O-35 Operating a secondary location for barrel-aged wild and sour beer production
Presenter: Chad Yakobson, Crooked Stave Artisan Beer, Denver, CO
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O-36. Innovations in antimicrobial tubing eliminate bacteria and biofilm growth in closed draught systems and brewery environments
Presenter: Greg Kinney, Eldon James Corp., Denver, CO
Coauthor: Bill A. Coulson, Eldon James Corp., Denver, CO
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O-37. Relationships between dry hopped beers and diacetyl formation
Presenter: Kara M. Taylor, White Labs, Inc., San Diego, CA
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O-38. Beer filtration—Present and future
Presenter: Fred Scheer, Krones, Inc., Franklin, WI
Coauthor: Michael Skroblin, Krones, Inc., Franklin, WI
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O-39. New approach in beer clarification with the focus on precoat filtration
Presenter: Joerg Zacharias, Krones AG, Neutraubling, Germany
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O-40. Direct oxidation of amino acids—An unrevealed pathway leading to the formation of staling aldehydes in bottled beer?
Presenter: Philip C. Wietstock, Technische Universität Berlin, Berlin, Germany
Coauthors: Thomas Kunz and Frank-Jürgen Methner, Technische Universität Berlin, Berlin, Germany
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O-41. Are U.S. brewers ready for beer membrane filtration (BMF)?
Presenter: Rik Schuurman, Pentair Haffmans, Venlo, The Netherlands
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O-42. Factors influencing the losses of bitter substances and possibilities to increase the yield during brewing
Presenter: Frank-Jürgen Methner, Technische Universität Berlin, Berlin, Germany
Coauthors: Thomas Kunz and Mario Marinoff, Technische Universität Berlin, Berlin, Germany
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O-43 Evaluation of the brewing properties of the new German hop varieties
Presenter: Andreas Gahr, Hopfenveredlung St. Johann GmbH & Co. KG, Train-St. Johann, Germany
Coauthor: Adrian Forster, HVG Hopfenverwertungsgenossenschaft e.G., Wolnzach, Germany
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O-44. The effect of kilning air temperature on hop essential oil content and aroma
Presenter: Thomas P. Nielsen, Sierra Nevada Brewing Co., Chico, CA
Coauthors: Val Peacock, Hop Solutions, Inc., Edwardsville, IL; Scott Garden, John I. Haas, Yakima, WA; Patrick Smith, Loftus Ranches, Moxee, WA
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O-45. Dry hopping perspectives and beer stability
Presenter: Thomas Becker, Technische Universität München, Freising, Germany
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O-46. Accelerated malting using elevated steeping and germination temperatures with a focus on malt quality and homogeneity
Presenter: Christian Mueller, Technische Universität Berlin, Berlin, Germany
Coauthor: Frank-Jürgen Methner, Technische Universität Berlin, Berlin, Germany
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O-47. Influence of special malt and coloring agents on the oxidative beer stability and aging components
Presenter: Thomas Kunz, Technische Universität Berlin, Department of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Till Stoffregen, Cecilia Cruz Palma, Chaochao Xu, and Frank-Jürgen Methner, Technische Universität Berlin, Department of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
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O-48. Analysis of wort sugars using fluorescent biosensors
Presenter: Jasper Akerboom, HHMI, Janelia Farm Research Campus, Ashburn, VA
Coauthors: Jonathan S. Marvin, Benjamin Basanta, and Loren L. Looger, HHMI, Janelia Farm Research Campus, Ashburn, VA; Matthew Hagerman, Lost Rhino Brewing Company, Ashburn, VA
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O-49. A new beer design tool—Use of Malt-Aroma-Wheel for the prediction of beer characteristics
Presenter: Jens Voigt, University Trier, Trier, Germany
Coauthors: Andreas Richter and Thomas Kraus-Weyermann, Weyermann Specialty Malts, Bamberg, Germany
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Poster Presentations
P-51. Brewing with fermentable and non-fermentable carbohydrates addition—Impact on oxidative reactions and formation of specific aging compounds
Presenter: Niklas O. Brandt, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Thomas Kunz and Frank-Jürgen Methner, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
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P-52. Novel image cytometric method for detection of physiological and metabolic changes in Saccharomyces cerevisiae
Presenter: Leo L. Chan, Nexcelom Bioscience, Lawrence, MA
Coauthors: Alexandria Kury, Alisha Wilkinson, and Alnoor Pirani, Nexcelom Bioscience, Lawrence, MA; Charlotte Berkes, Merrimack College, North Andover, MA
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P-53. Capital projects—From vision to completion
Presenter: Anders Hummer, ICC Inc., St. Louis, MO
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P-54. Beverage antioxidative index (BAX)—An innovative method for the evaluation and improvement of the beer flavor stability
Presenter: Victoria Schiwek, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Thomas Kunz, and Frank-Jürgen Methner, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
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P-55. Evaluation of pectin application as a stabilizing and fining agent for the brewing process
Presenter: Thomas Kunz, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Gunnar Dingel, Kerstin Rudolph, and Frank-Jürgen Methner, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
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P-56. Silica hydrogel removes gluten cross-reactive material from beer
Presenter: Kenneth A. Berg, PQ Corporation, Conshohocken, PA
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P-57. Inhibition of oxidative aging compounds in beer using active packing material vs. SO2-addition
Presenter: Constanze Ruff, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Thomas Kunz, and Frank-Jürgen Methner, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
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P-58. Application of gallotannins to prevent gushing in beer and carbonated beverages
Presenter: Thomas Kunz, Technische Universität Berlin, Berlin, Germany
Coauthors: Jan O. Schneidereit and Frank-Jürgen Methner, Technische Universität Berlin, Berlin, Germany
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P-59. Gallotannins—A useful tool to improve colloidal and oxidative beer stability
Presenter: Christof Reinhardt, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
Coauthors: Thomas Kunz and Frank-Jürgen Methner, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Berlin, Germany
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P-60. Correlation of automated Total SO2 DTNB method to EBC/ ASBC para-rosaniline methods
Presenter: Mari Klemm, Thermo Fisher Scientific, Vantaa, Finland
Coauthors: Paula Ranta, Liisa Otama, and Annu Suoniemi- Kähärä, Thermo Fisher Scientific, Vantaa, Finland
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P-61. A review of the cost analysis of iso-octane regeneration for re-use in beer bitterness analysis
Presenter: Benjamin T. Bailey, Troegs Brewing Co., Hershey, PA
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P-62. Comparison of Cascade hops grown in the U.S.A. and Germany
Presenter: Andreas Gahr, Hopfenveredlung St. Johann GmbH & Co. KG, Train-St. Johann, Germany
Coauthor: Adrian Forster, HVG Hopfenverwertungsgenossenschaft e.G., Wolnzach, Germany
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P-65. “It’s all a matter of taste”
Presenter: Javier Gomez-Lopez, FlavorActiV, Henley-On- Thames, U.K.
Coauthors: Richard Boughton and Marie Pohler, FlavorActiV, Henley-On-Thames, U.K.
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P-66. Automated piping systems for increased product quality and reduced operating expenses in breweries
Presenter: Jeremy Hauser, Pentair Sudmo, Delavan
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P-67. Coupled energy and water systems—The key to become a sustainable and self-sustaining brewer
Presenter: Felix Wagner, M&L Engineering GmbH, Hofheim am Taunus, Germany
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P-68. Holistic heat storage system for breweries—Interface for renewable energy resources
Presenter: Tobias Becher, Ziemann International GmbH, Ludwigsburg, Germany
Coauthor: Klaus Wasmuht, Ziemann International GmbH, Ludwigsburg, Germany
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P-69. Optimizing brewing production with modular on-demand boiler systems
Presenter: Leslie Adebayo, Miura North America, Inc., Atlanta, GA
Coauthor: Jason P. Smith, Miura North America, Inc., Atlanta, GA
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P-70. Brew water treatment—Chemical reduced process
Presenter: Henri Fischer, Krones Inc., Franklin, WI
Coauthor: Fred Scheer, Krones Inc., Franklin, WI
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P-73. Practical application of qPCR for monitoring and improving brewery sanitation
Presenter: Leon W. Fyfe, Craft Brew Alliance
Coauthors: Jamie DeMerritt, Craft Brew Alliance, Portland, OR; Danielle Wedral, Pall Corporation, New York; Dave Schleef, Pall Corporation, Portland, OR
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P-74. Engineering a biosensor to detect a secreted yeast protease in beer
Presenter: Matthew J. Farber, University of the Sciences, Philadelphia, PA
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Workshops
An Exploration of Beer Styles
Western German ales… Kolsch and Alt
Presenter: Will Kemper, Chuckanut Brewery | View Presentation
Brewing techniques for IPA
Presenter: Mitch Steele, Stone Brewing Co. | View Presentation
Kennett ales
Presenter: Andy Tveekrem, Market Garden Brewery | View Presentation
Presenter: Chad Yakobson, Crooked Stave Artisan Beer | Presentation Unavailable
Beer Is Food—Food Safety for Today’s Breweries
Food safety for today’s breweries Presenter: Patrick Staggs, Crown Beverage Packaging
Principles and application of HACCP in a brewery Presenter: Rob Fraser, Sierra Nevada Brewing Co.
MBAA food safety program Presenter: Jim Kuhr, Matt Brewing Co.
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Brewhouse Engineering
The rectification wort boiling system
Presenter: Michael Dillenburger, Dillenburger & Hertel GmbH | View Presentation
Consumption figures in breweries and their significance in the future
Presenter: Alex Lenz, Krones AG | View Presentation
Founders: energy usage reductions in the brewery
Presenter: Brad Stevenson, Founders Brewing Co. | View Presentation
New analysis methods for assessing malt and mash quality
Presenter: Johannes Tippman, Technische Universität München | 
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Establishing a Successful Sustainability Metric and Tracking Program
Establishing sustainability metrics
Presenter: Cheri Chastain, Sierra Nevada Brewing Co. | View Presentation
"Flavor Forward!" — Malt and Hops with Single-variety Brews
Flavor hops
Presenter: Tim Kostelecky, John I. Haas, Inc. | View Presentation
Barley malt
Presenter: Tom Nielsen, Sierra Nevada Brewing Co.; Pat Hayes, Oregon State University | View Presentation
A new approach to malt flavor characterization: The Malt Aroma Wheel
Presenter: Jens Voigt, University of Nottingham | View Presentation
Gluten-Free Beer
Production of gluten free beer using malted barley
Presenter: Joe Casey, Craft Brew Alliance | View Presentation
MBAA gluten workshop
Presenter: Lindsay Guerdrum, New Belgium Brewing Co. | View Presentation
Gluten free brewing
Presenter: Bob Hansen, Briess Malt & Ingredients Co. | Presentation Unavailable
Gluten free labeling regulatory environment
Presenter: Mary Rait, Craft Brew Alliance | View Presentation
Mass spectrometry: analysis of gluten-free beer made with barley
Presenter: Sylvie Van Zandycke, DSM Food Specialties | View Presentation
Safety Throughout Your Brewery
Essential OSHA requirements
Presenter: Jeff Fanno, Stone Brewing Co. | View Presentation
Demystifying safety compliance—OSHA is not the enemy
Presenter: Matt Stinchfield, Ploughshare Brewing Co. | View Presentation
Building a safe brewery culture
Presenter: Jason Tomsic, New Belgium Brewing Co. |View Presentation
Contractor safety—management of contractor-related risks from an owner's perspective
Presenter: Andrew Troccoli, Anfeald LLC | View Presentation
Wastewater: Everything You Need to Know, but Were Afraid to Ask
Brewery Ommegang's adventures in wastewater
Presenter: Rick DeBar, Ommegang Brewing Co. | View Presentation
Introduction to wastewater biology
Presenter: Dane Kriks, River Bend Labs | View Presentation
Introduction to wastewater treatment
Presenter: Walker Modic, Bell's Brewery Inc. | View Presentation
Optimization of anaerobic wastewater treatment at Sierra Nevada Brewing Company
Presenter: Adam Shy, Sierra Nevada Brewing Co. | View Presentation
Brewing Fundamentals
Brewing Water—Water Sources through Dilution
Water chemistry
Presenter: Rick Brundage, ChemTreat, Inc. | Presentation Unavailable
What's on tap? Water source quality and treatment: its relevance to brewing
Presenter: Debra Cerda, BESST Inc. | View Presentation
Activated carbon fundamentals
Presenter: Roy Clackum, Cabot Norit Americas Inc. | View Presentation
Producing deaerated water—Methods, design considerations and operational implications
Presenter: John Kyle Dorton, Alfa Laval Copenhagen A/S| View Presentation
Water storage and distribution
Presenter: Ashton Lewis, Paul Mueller Co. | View Presentation
The what, why, and how of adjusting brewing water
Presenter: John Palmer, Palmer Brewing Solutions, Inc. | View Presentation