Gain access to the best research from the 2015 MBAA Annual Conference! The Online Proceedings include over 70 presentations from the meeting held in to Jacksonville, FL, October 8­–10, 2015. Oral presentations include the author’s full slide show complete with graphics, and posters can be magnified to focus on specific figures, images, tables, and graphs.

You may view the table of contents for the oral and poster presentations in the contents tab. All presentation abstracts are open access, but you must purchase access to view the full presentation or poster.

Please note that the presentation files are compressed for web delivery but with attention given to the fidelity of the images. Presentations are still large web files and may take a few moments to open.

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2015 MBAA Annual Conference Proceedings

Purchase is required to access presentations.

Abstracts

1. Warm beer filling: An energy efficient concept. Henri Fischer, Krones Inc.
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2. Considerations for brewery automation. Kevin McEnery, McEnery Automation
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3. Long-term system sustainability considerations for small brewing operations when transitioning from operator tended brewing to a semi or fully automated brewhouse. Stephen Carter, LT Software Solutions
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4. Pretreatment of hop pellets before hop dosage into the brewing process. Yutaka Yamaguchi, Suntory Beer Ltd.
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5. Use of microscopic pressurized shockwaves generated by controlled cavitation as a non-shear method for increased extraction of alpha acids and oils from hops. Santiago Gomez, Apotek Solutions, LLC
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6. Hop growing and processing in the northeast United States. Steven Miller, Cornell University
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7. Overview of can transfers: General knowledge, best practices, and troubleshooting. Matt Bilski, Ecolab
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8. Vapor space tunnel pasteurizer corrosion completely eliminated with the use of a “non-oxidizing” biocide to control pasteurizer bacteria. Brian Ornay, Nalco—An Ecolab Company
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9. Palletized cans. Scott Brendecke, Ball Container
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10. The science of packaging quality: The oxygen edition. Lauren Torres, Bell's Brewery
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11. The importance of maintenance with respect to quality and sanitation. Dirk Loeffler, Loeffler Chemical Corp.
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12. Brewhouse expansions and upgrades—How to avoid trouble and disinvestments. Sebastian Kappler, Esau & Hueber GmbH 
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14. Minimize O₂ pickup from fermenter to bottle with portable and inline instrumentation. Luke Erdody, Florida Beer
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15. Ten things you need to know about your pumps. Todd Rausch, M.G. Newell Corp.
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16. Glycol chiller essentials: A comprehensive look at chiller components, critical design integrations, and opportunities for reducing ownership cost. Ryan Stockinger, Arcadia Ales
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17. Technological chances and challenges of a wide product diversification for brewing equipment. Christian Pfeiffer, Kaspar Schulz Brauereimaschinenfabrik
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18. Behavior of hydrogen sulfide during late-stage fermentation using all malt wort. Hiroshi Nakamura, Suntory Beer Ltd.
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19. Image-based cytometric analysis of fluorescent viability and vitality staining methods for Saccharomyces cerevisiae. Leo Chan, Nexcelom Bioscience
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20. Preventative measures for cross-contamination in breweries. Nick Mader, Fremont Brewing Company
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21. Influence of heat treatment for an optimal protein-particle distribution. Konrad Müller Auffermann, Krones AG
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22. Reduction of carbon footprint using a proline-specific endoprotease (PSEP) during beer production. Sylvie Van Zandycke, DSM Food Specialties
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23. The use of tannic acid in the brewing process as a stabilizing agent. Joe Formanek, Ajinomoto North America 
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24. Commercial enzymes in brewing. Iliana Yanez, DuPont
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25. Early detection and risk-based analysis of Lactobacillus and Pediococcus contamination enables preventive quality and environmental monitoring programs at the brewery. Kristen Kahle, Invisible Sentinel, Inc.
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26. Optimizing the utilization of brewhouse resources through enhanced data visualization: connecting operations from start to finish. Kathryn Kuhr, PerkinElmer
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27. Novel approach of a universal milling system considering any brewing grains and each mashing-in strategy and mash filtration system. Tobias Becher, Ziemann International GmbH
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28. Surface forces and their effect on lautering. Jörg Engstle, Technische Universität München
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29. Scaling and logistics rethought: Multi-function mash-tun, kettle, and whirlpool. David Schroeder, Simatec Impiantibirra
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30. Safe boiler operations. Dave Baughman, Allied Boiler & Supply, Inc.
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31. CO₂ safety monitoring in breweries. Joshua Pringle, CO2 Meter, Inc.
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33. Methods for characterization of different hop products for dry hopping. Jörg Engstle, Technische Universität München
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34. The behavior of linalool during beer aging. Andreas Gahr, Hopfenveredlung St. Johann GmbH & Co. KG
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35. Formation of humulinones in hops and hop pellets and its implication for dry-hopped beers. John Paul Maye, Hopsteiner
—2015 Best Paper Honorable Mention
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36. Barley production: Factors in crop management, business, and risk assessment which growers utilize in planting decisions. Steven Edwardson, North Dakota Barley Council
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37. The influence of the combination of malt and yeast on beer characteristics. Anna Shimmura, Suntory Beer Ltd.
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38. Specialty malt acidity. Jordan Geurts, Briess Malting
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39. New wastewater treatment technology for breweries. Alex Wright, ClearCove Systems
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40. Financial and process design tools applied to brewery effluent treatment. Jaime Jurado, Abita Brewing Company
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41. High-rate anaerobic digester systems for brewery wastewater treatment and electricity generation: System commissioning and start-up. Manaf Farhan, EMG International, LLC 
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42. Observations on sustainability. Lee Smith, Ecolab 
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43. Beer fermentative flavor visualization by principal component analysis. Xiangdong Zhao, Lehrstuhl für Brau- und Getränketechnologie
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44. Formation of dimethyl sulfide during beer storage via bisulfite reduction of dimethyl sulfoxide. Matthias Baldus, Technische Universität Berlin 
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45. Using the Brix/TA ratio to determine sensory perception in sour beers. Kara Taylor, White Labs
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46. Bringing modern science into flavor analysis. Nicole Garneau, Flavor Lab, LLC
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47. A low-cost, self-contained and low-attention wastewater BOD5 reduction technology for breweries. Scott Bury, The Dow Chemical Company
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48. Modification of existing digester systems at breweries to handle overloading and production growth. Manaf Farhan, EMG International, LLC
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49. Biogas energy applications that can reduce organic wastes and positively impact your brewery’s sustainability goals. Jeffrey Van Voorhis, Symbiont Science, Engineering and Construction, Inc. 
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50. Practical primary water treatment for breweries. Michael Henk, U.S. Water Services, Inc.
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51. Developing a screening system for the brewing ability of non-Saccharomyces yeasts. Maximilian Michel, Research Center Weihenstephan for Brewing and Food quality, TU München
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54. Recovering beer from yeast in a large craft brewery using a ceramic membrane cross flow system with a novel membrane design. David Schleef, Pall Food and Beverage
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55. Succeding of fines in spent grain cakes—Truth or legend? Jörg Engstle, Technische Universität München
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56. Reduction of hot-side aeration by way of a whirlpool paddle in a kettle. David Schroeder, Simatec Impiantibirra
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57. The importance of cleanliness—An overview of CIP and COP systems. Aaron Sprowl, M.G. Newell Corp.
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58. Real-time PCR: A multipurpose tool to increase quality of craft beer. Markus Fandke, BIOTECON Diagnostics GmbH
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59. Beer monitor basic: A new, economical method for in-line alcohol measurement in the brewery. John Northrop, Anton Paar GmbH 
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60. Depletion of ions through freezing concentration for water desalination. Kerstin Rudolph, Technische Universität Berlin
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61. Colloidal stabilization by silica at different temperatures. Kenneth Berg, PQ Corporation
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62. Pectin: A natural plant-derived alternative fining agent for the brewing process. Thomas Kunz, Technische Universität Berlin
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63. Optimized beer filtration with the latest generation membrane filter. Roland Folz, Pentair
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64. Increasing bitter substance yield by recycling hot trub and yeast washing solution. Thomas Kunz, Technische Universität Berlin
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65. A laboratory-scale approach for the quantification of whirlpool hop utilization. Royce Dansby-Sparks, University of North Georgia
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67. An overview of hop products for the production of wort and beer. Phillip Davidson, S.S. Steiner
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68. Determining mash pH from malt measurement. A. J. DeLange, Consultant
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69. Weight reduction of paper-based 6-can and 24-can packages. Yusuke Aida, Kirin Company, Ltd.
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70. Panel demographics: What makes a great panel? Sue Langstaff, FlavorActiV Ltd.
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71. Flaw detection and identification through data science and machine learning. Jason Cohen, Analytical Flavor Systems
—2015 Best Poster Award
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72. Identification and prediction of flaw, taint, and contamination causes using machine learning and artificial intelligence on sensory data and biochemical and metabolic pathway tracing. Zachary Bushman, Analytical Flavor Systems LLC.
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73. Sustainable solution for packaging hall conveyer track lubrication. Flavio Reis, Sealed Air Corp.
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74. Independence from utility expenses: Generate clean energy and water on-site. Baji Gobburi, Cambrian Innovation
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76. Isolating interesting wild Saccharomyces yeast strain for brewing applications. Jasper Akerboom, Lost Rhino Brewing Company
—2015 Best Paper Award
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77. Keg and valve safety. Mark Carpenter, Franke Beverage Systems, Inc.
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78. Identification of micro particles in complex liquid matrixes (beer). Kurt Marshall, VLB Berlin
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Workshops

Advanced Extract Options for Brewers

Advanced Extract Options for Brewers. Brian Buffin, Kalsec, Inc.; Mike Babb, Kalsec, Inc.; Mark Schulze, Kalsec, Inc.; Joe Snyder, Kalsec, Inc.; Ross Turner, PureMalt Products, Ltd.; Ron Duszanskyj, PureMalt Products, Ltd.; Jonathan Davis, GLCC Co.
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Beer Safety from Field to Growler

Beer Safety from Field to Growler. Tatiana Lorca, Ecolab Inc.
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Brewery Maintenance Success

Workshop: Brewery Maintenance Success. Clay Bush, Stratum Consulting Partners, Inc.
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Workshop: Brewery Maintenance Success. Jim Helmke, D. G. Yuengling & Son
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Maintenance Memory: 35 years at the Chico Brewery. Stephen Russell, Sierra Nevada Brewing Co.
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Brewhouse Automation

Inline Instrumentation: The total commitment of ownership. Darren Goodlin, Goodlin Process Solutions LLC
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Brewhouse Automation with BOTEC F1 Process Control System. Matthias Lichtenauer, Krones Inc.
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Brewhouse Automation: Are you ready? Doug MacNair, Harpoon Brewery; Stephen Carter, LT Software Solutions
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Flavor First: Innovations in Barley and Malting for Today’s Brewer

Accelerating the Development of Malting Barley Varieties in North America. Mike Davis, American Malting Barley Association
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Barley Contributions to Beer Flavor. Patrick Hayes, Oregon State University
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Glass Quality Workshop

Glass Containers. Brad Rush, Boston Beer Co.
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Craft Brewers Glass Quality Group. Shawn Theriot, Deschutes Brewery
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Wort Separation: Mash Filter vs. Lauter Tun

Wort Separation: Mash Filter vs. Lauter Ton. Leon Fyfe, Craft Brew Alliance
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Brewing Fundamentals

Fermentation: Practical Science and Techniques

Fermentation: Practical Science and Techniques I

An introduction to Fermentation. Graham Stewart, GGStewart Associates; 

What's on the Menu? Fundamentals of Yeast Nutrition. Dawn Maskell, International Centre of Brewing and Distilling, Heriot-Watt University
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Yeast Settling: Shutting Down the Party. Alex Speers, International Centre of Brewing and Distilling, Heriot-Watt University

Fermentation: Practical Science and Techniques II

Traditional and Alternative Fermentation Techniques Travis Audet, AB InBev
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Fermentation and Flavor: A perspective on sources and influence Mark Sammartino, Master Brewers Association of the Americas
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Fermentation-Physical PlantAshton Lewis, Paul Mueller Company

Yeast PropagationHelmut Kuehnl, Esau & Hueber

Keynote Speakers

Opening Session

A bottle a day keeps the doctor away: The facts and fallacies about the health effects of beer. Carol A. Westbrook, Geisinger Health Systems, Wilkes-Barre, PA
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Closing Session

What does scientific policy have to do with a pint? Joy Dubost, Beer Institute, Washington, D.C.
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