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2017 Master Brewers Conference Proceedings
2017 Master Brewers Conference Proceedings

2017 Master Brewers Conference
Atlanta, Georgia

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These proceedings contain nearly all of the posters and oral presentations from the 2017 Master Brewers Conference! The Online Proceedings includes presentations from the meeting held in Atlanta, Georgia, October 12-14, 2017

Posters can be magnified to focus on specific figures, images, tables, and graphs. Oral presentations include the author's full slide show complete with graphics.

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2017 Master Brewers Conference Proceedings


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Technical Sessions

1. A cloud-based database application to support brewhouse analytics for small craft breweries. John Hoxmeier, Gilded Goat Brewing Company
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2. Utilizing predictive analytics to improve quality and maximize capacity at Deschutes Brewery. Brian Faivre, Deschutes Brewery
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4. The transformation of old tradition—A novel brewhouse concept. Tobias Becher, Ziemann Holvrieka GmbH
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5. Small and efficient—Crafting a world-class performance culture. Kristopher Scholl, Craft Brew Alliance
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6. Layout of a standard brewing process data management. Martin Lutz, ProLeiT
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7. Reach your manufacturing goals for safety, quality, and productivity using continuous improvement kata. Justin Shingleton, Qkata Consulting, LLC
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8. Mechanical problems and their impact on sanitation. Dirk Loeffler, Loeffler Chemical Corporation
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9. Keg cleaning and brite tank cleaning using acid and detergent only. Dana Johnson, BIRKO Corporation
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10. The benefits of using a persulfonated oleic acid solution for cleaning bright beer tanks. Matthew Bilski, Ecolab, Inc.
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11. Efficacy of sanitizers in the brewery. Elliott Parcells, Bell's Brewery, Inc.
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12. Yeast laboratory basics for small to midsized breweries. John Giarratano, Inland Island Yeast Laboratories
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13. Dry hopping's correlation with diacetyl. Devin Tani, White Labs
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14. Real-time dynamic analysis of fermentation parameters to enhance fermentation control and yeast health. David Morris, Mimetics
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17. A new novel solution to pasteurizer safety and cleanliness—Vapor and water phase. Thomas Soukup, Clarity Water Technologies
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18. One-way kegs. Andrew Brewer, Petainer Manufacturing USA Inc.
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19. How RFID can improve your keg management and your beer quality and save you money on top!. Simon Arch, AEG Identifikationssysteme GmbH
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20. Spoilage risk-based analysis of Lactobacillus and Pediococcus brewery isolates in beers having diverse properties. Kristen Kahle, Invisible Sentinel
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21. Sour beers made easy. Joan Montasell, Lallemand
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22. Results of co-fermentation trials with S. cerevisiae and B. bruxellensis, and the organoleptic benefits from mixed culture fermentations. Nicholas Mader, Fremont Brewing Company
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23. Zinc in fermentation. Joe Kinney, F.X. Matt Brewing Co.
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24. Characterization and measuring attributes and defects in beer by headspace trap/gas chromatography/mass spectrometry (Hstrap/GC/MS). Lee Marotta, PerkinElmer
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25. Brewhouse water and mash chemistry management at Ale Asylum. Joe Walts, Ale Asylum
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26. The effect of sulfate to chloride ratio on the flavor, aroma, and mouthfeel of a pilsner. Aaron Justus, Ballast Point Brewing Co.
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27. Craft brewer influence on craft distillation and the creation of unique spirit washes. Ryan Schmiege, Deschutes Brewery
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28. Internet of Things approach to increase starch and proteins in malt. Lawrence Worde, AizoOn
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29. A new analytical approach to malt aroma identification. Jens Voigt, Trier University of Applied Sciences
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30. Breeding and developing winter malting barley for the U.S. Midwest. Eric Stockinger, The Ohio State University
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31. Malting and brewing naked… oats. Jordon Geurts, Briess Malt & Ingredients
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100. How state-of-the-art automation can expand brewhouse capacity, improve quality, and provide critical data. Ryan Williams, Stone Technologies
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34. Process optimization by integration of utility plant into the process control system architecture. Martin Lutz, ProLeiT
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98. Developing a brewing process strategy to ensure the long-term success of your business. Allie Schwertner, Rockwell Automation
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35. Innovative malting process involving acidic steeping. Masako Sawada, Suntory Beer Limited
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36. Improving quality of malt by new malting process involving acidic steeping. Xiaoyuan Shan, Suntory Beer Limited
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37. Influence of high-molecular-weight polypeptides on the smoothness and mouthfeel of beer and applications for commercial beer products. Masaru Kato, Research Laboratories for Alcoholic Beverage Technologies, Kirin Co., Ltd.
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38. Malt roasting—An introduction to equipment, process, and production. Sebastian Wolfrum, Bull Durham Beer Co. and Epiphany Craft Malt
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40. Is boiler training really necessary, or how to relocate my brewery. Dave Baughman, Allied Boiler & Supply, Inc.
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41. Four ways to better manage small capital projects. Rob Bailey, Day & Zimmermann
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42. Brewery master planning—The importance of strategizing growth. Joseph Trombley, Barry Wehmiller Design Group
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43. Smell, taste, and the biology of flavor. Steven Munger, University of Florida
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44. Progress in malt sensory evaluation: ASBC Hot Steep Method. Cassie Liscomb, Briess Malt & Ingredients Co.
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45. Troubleshooting using sensory data. Anna Sauls, Highland Brewing Co.
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47. What are "auxiliary bitter compounds" in hops and how do they affect the quality of bitterness in beer?. Andreas Gahr, Hopfenveredlung St. Johann GmbH
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48. A comparison of dry-hop and distilled hop oil additions to the flavor, aroma, and essential oil composition of beer. Brett Taubman, Appalachian State University
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49. The use of hops in brewhouse and cold block. Rudolf Michel, GEA Brewery Systems GmbH
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52. Essential factors to consider in planning for biological pretreatment of wastewater at craft breweries. Matthew Seng, Baswood
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51. Critical decisions in selecting wastewater treatment technology—A third party view. Frank DeOrio, O’Brien & Gere
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54. Sustainable gas recovery solutions for brewers—Biomethane and green CO2. Jeff Tocio, Pentair
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87. Brewery effluent treatability study using a microcosm-scale constructed wetland system. Matt Huddleston, SynTerra Corporation
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Posters

56. Brewhouse ingredient delivery. Joseph Kolodzinski, Symbiont Science, Engineering and Construction, Inc.
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57. Use of industrial diatomite wastes from beer production to improve soil fertility and cereal yields. Gashaw Fetene, Jimma University
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58. Out of sight, out of mind—Can it affect your brewery? Yes!. Lee Zacharczuk, Ross Hartrick (1978) Limited
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59. The importance of cleanliness: An overview of CIP and COP systems. Blake Kinnett, M.G. Newell Corporation
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60. Use of hollow fiber membranes for carbonation or nitrogenation. Todd Rausch, M.G. Newell Corporation
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62. NMSBrew—A comprehensive brewery engineering program in a chemical and materials engineering department: Providing education, research, and service. David Rockstraw, New Mexico State University
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63. Revolutionary dry-hopping techniques for larger breweries. Alyce Hartvigsen, Alfa Laval Copenhagen A/S
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64. High Efficiency Brewing Systems (HEBS)—The craft brewer’s integrated mash filter brewhouse. Daniel Goldwyn, IDD Process and Packaging
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65. CO2-free (cold steam vapor) deaeration of water—A new revolutionary degassing technology. Floris Delée, Corosys Kellerworks LLC
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66. Automated measurement of alpha-amylase, beta-amylase, limit-dextrinase, xylanase, and beta-glucanase in malted barley. Art Bettge, Megazyme
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67. Brewing with 100% malted buckwheat: A gluten-free alternative incorporating extraneous enzymes. Kayelani Roy, Dalhousie University
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68. Investigations into the effects of freeze concentration on beer aroma. Hunter Bell, Coastal Carolina University
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70. foodproof real-time PCR—Convenient, safe, and fast state-of-the-art technology for the detection of spoilage bacteria and yeast and molds in craft beer. Benjamin Junge, BIOTECON Diagnostics
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71. Supercritical CO2 hop extract improves brewery process yield over hop pellets. Michael Visgil, John I. Haas, Inc.
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72. Sensory analysis of beer made with 2200 vs. 3700 PSI CO2 hop extracts. Victor Algazzali, John I. Haas, Inc.
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73. Craft malting—Germinating potential detected. Johannes Preiß, Kaspar Schulz GmbH
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74. Fairview—A varietal database to better integrate agricultural, brewing, and malting needs. Marie Jane Fallourd, Malteurop Group
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75. Use of barley genome resources to improve malting processes and malt qualities. Qisen Zhang, Export Grains Innovation Centre
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76. Initial investigation into gluten-free beer brewed from malted quinoa. Drew Budner, Coastal Carolina University
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77. Effects of specialty malts on the visual preception of beer and foam. Dan Bies, Briess Malt & Ingredients
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79. Development of a low carbohydrate beer using a high alcohol wort. Takuya Ohashi, Asahi Breweries, Ltd.
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81. Improvement of ease of opening small capacity cans of carbonated drink using Kansei (sensitivity) engineering. Ryoichi Seki, Asahi Breweries, Ltd., Containers and Packaging Laboratory
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82. An energy self-sufficient brewery—The flagship project becomes a reality. Tobias Becher, Ziemann Holvrieka GmbH
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83. Wastewater treatment and water reuse as a service: Increasing a brewery’s sustainability at no upfront cost. Wiliam Dean, Cambrian Innovation
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85. Risks and rewards of anaerobic digester systems for craft brewery wastewater treatment. Manaf Farhan, EMG International, Inc.
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86. Kona Longboard Lager—Life cycle analysis. Kris Scholl, Craft Brew Alliance
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88. Stop the water from the drain—Reuse of water in breweries. Jeff VanVoorhis, Symbiont Science, Engineering and Construction, Inc.
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90. Plant-based, sustainable heat transfer fluids demonstrate advanced performance across brewing processes. Jerome Menzia, DuPont Tate & Lyle Bio Products
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91. A novel concentration and viability detection method for Brettanomyces using image cytometry. Leo Chan, Nexcelom Bioscience
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92. A comparison of selected lactic acid bacteria for use in the production of sour wort and beer.. Timothy Lozen, Bell's Brewery, Inc.
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93. Investigating the behavior of monoterpene alcohols in fermentation and the relationship between monoterpene alcohols metabolism and fermentation parameter. Kuniyasu Tamaoka, Suntory Beer Limited
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94. Initial investigation into the effect of yeast strain on the aroma profiles of barley and sorghum beers. Brett Serafini, Coastal Carolina University
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95. Changes in carbohydrate metabolism in serially repitched yeast. Sam Dulski, Westminster College
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96. Optimization of premature yeast flocculation (PYF) factor assay. Jigar Brown, Rahr Malting Co.
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97. Review of active dry yeast and its real shelf life and consistency for breweries. Kevin Lane, Fermentis
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99. Growing hops in Florida: Year one trial results. Simon Bollin,
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Workshops

Yeast Propagation—How to Nurture Happy Yeast!

Yeast Propagation from the Carlsberg Flask to Yeast Management Center. Helmut Kuehnl, Esau & Hueber GmbH
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Brewer's Yeast Propagation - The Basic Principles. Graham Stewart, GGStewart Associates
View Presentation  |  Read related Technical Quarterly article (available for members and TQ subscribers)

Practical use. Hiroyuki Yoshimoto, Kirin Company, Limited

PCR Curious? Part I: Principle of PCR Analyses

veriFLOW Technology . Jermaine Lindsey, Invisible Sentinel

Why your brewery should use Real-Time PCR. Josh Perfetto, Chai Biotechnology
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Automated Multiplexed PCR. Peter Trabold, Rheonix
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Using PCR as a Brewery QC Tool. Gudrun Vogeser, PIKA Weihenstephan
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PCR Curious? Part II: PCR Users Panel and Demonstration

PCR: Real-world examples from the brewing industry. Wade Begrow, Founders Brewing Co.
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An Examination of Pilot Brewing Operations

Deschutes Brewery Pilot Plant. Brian Faivre, Deschutes Brewery
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Rahr Technical Center Brewery. Michael Miziorko, BSG CraftBrewing
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Pilot Brewing in Weihenstephan. Johannes Tippmann, TU Munchen

Brewing Engineering

Pasteurization—Tunnel vs flash. Dave Duff, Barry-Wehmiller Co.
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Inline Instrumentation—The Total Costmitment of Ownership (TCO). Darren Goodlin, Goodlin Process Solutions LLC
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Basics on Flow Dynamics. Johannes Tippmann, TU Munchen

Food Safety

Food Safety: Requirements, Programs, Experiences & Culture in Brewing. Dustin Helsel, Founders Brewing Co., Tatiana Lorca, Ecolab, Inc., Mary Jane Maurice, Malteurop North America, Daniel Voce, F.X. Matt Brewing Co.
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Practical Tools of Engineering Economics Applied to Brewery CapEx Decisions

Practical Tools of Engineering Economics Applied to Brewery CapEx Decisions. Jaime Jurado, Abita Brewing Co.
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A Discussion on Packaging Quality Assurance

Draft Beer Packaging. Steve Bradt, Micro Matic Packaging
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Can quality assurance and quality control – Seam Integrity. Phil Nelson and Dave Riccillo, Pneumatic Scale Angelus
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Brewing Fundamentals

Centrifugation in the Brewery I

Modern Separators. Ken McCullough, GEA Mechanical Equipment US Inc.

Decanter and Sedicanter Centrifuge Applications for Breweries. Christian Pettit, Flottweg Seperation Technology Inc.
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Introduction to Centrifugation. Richard Schildwachter, Separators Inc.

Centrifugation in the Brewery II

Yeast Seperation Processing Optimization. Darren Goodlin, Goodlin Process Solutions LLC
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Dry hop removal with centrifugation. Alyce Hartvigsen, Alfa Laval Copenhagen A/S
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Wort recovery with Decanters. Rok Podobnikar, Alfa Laval Copenhagen A/S
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Opening Keynote

Finding Common Ground: Sifting through the Real, the Relevant and the Rhetoric. Andrew Thomas, Craft Brew Alliance
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Award of Merit Lecture

Cells, Colloids, Malt and Beer. Alex Speers, Dalhousie University

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Publish Date: 2017

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