Browse by Subject

2015 MBAA Conference Proceedings
2015 MBAA Conference Proceedings

2015 MBAA Annual Conference
Jacksonville, Florida

Once you have purchased the 2015 MBAA Annual Conference Online Proceedings, click here for access.

Proceedings will be available for download within 24 hours of purchase.

Item No. MTG2015
Master Brewers Member Price (sign in or join to save): $ 0.00
50.00
Master Brewers Members save: 100.0%
 

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.

Interested in the recorded presentations? Not an MBAA member? Join MBAA first, then you receive the 2015 proceedings at no charge.

2015 MBAA Annual Conference Proceedings


Purchase is required to access presentations.

Abstracts

1. Warm beer filling: An energy efficient concept. Henri Fischer, Krones Inc.
View Abstract | View Presentation

2. Considerations for brewery automation. Kevin McEnery, McEnery Automation
View Abstract | View Presentation

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
View Abstract | View Presentation 

4. Pretreatment of hop pellets before hop dosage into the brewing process. Yutaka Yamaguchi, Suntory Beer Ltd.
View Abstract | View Presentation

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
View Abstract | View Presentation

6. Hop growing and processing in the northeast United States. Steven Miller, Cornell University
View Abstract | View Presentation

7. Overview of can transfers: General knowledge, best practices, and troubleshooting. Matt Bilski, Ecolab
View Abstract | View Presentation

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
View Abstract | View Presentation

9. Palletized cans. Scott Brendecke, Ball Container
View Abstract | View Presentation

10. The science of packaging quality: The oxygen edition. Lauren Torres, Bell's Brewery
View Abstract 

11. The importance of maintenance with respect to quality and sanitation. Dirk Loeffler, Loeffler Chemical Corp.
View Abstract 

12. Brewhouse expansions and upgrades—How to avoid trouble and disinvestments. Sebastian Kappler, Esau & Hueber GmbH 
View Abstract | View Presentation

13. How craft brewers can move from hoses and flow panels to mix proof valves and valve manifolds for a more sustainable operation. Roland Folz, Pentair 
 

14. Minimize O2 pickup from fermenter to bottle with portable and inline instrumentation. Luke Erdody, Florida Beer
View Abstract | View Presentation

15. Ten things you need to know about your pumps. Todd Rausch, M.G. Newell Corp.
View Abstract | View Presentation

16. Glycol chiller essentials: A comprehensive look at chiller components, critical design integrations, and opportunities for reducing ownership cost. Ryan Stockinger, Arcadia Ales
View Abstract | View Presentation

17. Technological chances and challenges of a wide product diversification for brewing equipment. Christian Pfeiffer, Kaspar Schulz Brauereimaschinenfabrik
View Abstract | View Presentation

18. Behavior of hydrogen sulfide during late-stage fermentation using all malt wort. Hiroshi Nakamura, Suntory Beer Ltd.
View Abstract 

19. Image-based cytometric analysis of fluorescent viability and vitality staining methods for Saccharomyces cerevisiae. Leo Chan, Nexcelom Bioscience
View Abstract | View Presentation

20. Preventative measures for cross-contamination in breweries. Nick Mader, Fremont Brewing Company
View Abstract | View Presentation

21. Influence of heat treatment for an optimal protein-particle distribution. Konrad Müller Auffermann, Krones AG
View Abstract | View Presentation

22. Reduction of carbon footprint using a proline-specific endoprotease (PSEP) during beer production. Sylvie Van Zandycke, DSM Food Specialties
View Abstract | View Presentation

23. The use of tannic acid in the brewing process as a stabilizing agent. Joe Formanek, Ajinomoto North America 
View Abstract | View Presentation

24. Commercial enzymes in brewing. Iliana Yanez, DuPont
View Abstract | View Presentation

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.
View Abstract 

26. Optimizing the utilization of brewhouse resources through enhanced data visualization: connecting operations from start to finish. Kathryn Kuhr, PerkinElmer
View Abstract | View Presentation

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
View Abstract | View Presentation

28. Surface forces and their effect on lautering. Jörg Engstle, Technische Universität München
View Abstract | View Presentation

29. Scaling and logistics rethought: Multi-function mash-tun, kettle, and whirlpool. David Schroeder, Simatec Impiantibirra
View Abstract | View Presentation

30. Safe boiler operations. Dave Baughman, Allied Boiler & Supply, Inc.
View Abstract | View Presentation

31. CO2 safety monitoring in breweries. Joshua Pringle, CO2 Meter, Inc.
View Abstract | View Presentation

33. Methods for characterization of different hop products for dry hopping. Jörg Engstle, Technische Universität München
View Abstract 

34. The behavior of linalool during beer aging. Andreas Gahr, Hopfenveredlung St. Johann GmbH & Co. KG
View Abstract | View Presentation

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

View Abstract | View Presentation

36. Barley production: Factors in crop management, business, and risk assessment which growers utilize in planting decisions. Steven Edwardson, North Dakota Barley Council
View Abstract | View Presentation

37. The influence of the combination of malt and yeast on beer characteristics. Anna Shimmura, Suntory Beer Ltd.
View Abstract 

38. Specialty malt acidity. Jordan Geurts, Briess Malting
View Abstract | View Presentation

39. New wastewater treatment technology for breweries. Alex Wright, ClearCove Systems
View Abstract | View Presentation

40. Financial and process design tools applied to brewery effluent treatment. Jaime Jurado, Abita Brewing Company
View Abstract | View Presentation

41. High-rate anaerobic digester systems for brewery wastewater treatment and electricity generation: System commissioning and start-up. Manaf Farhan, EMG International, LLC 
View Abstract 

42. Observations on sustainability. Lee Smith, Ecolab 
View Abstract | View Presentation

43. Beer fermentative flavor visualization by principal component analysis. Xiangdong Zhao, Lehrstuhl für Brau- und Getränketechnologie
View Abstract 

44. Formation of dimethyl sulfide during beer storage via bisulfite reduction of dimethyl sulfoxide. Matthias Baldus, Technische Universität Berlin 
View Abstract 

45. Using the Brix/TA ratio to determine sensory perception in sour beers. Kara Taylor, White Labs
View Abstract 

46. Bringing modern science into flavor analysis. Nicole Garneau, Flavor Lab, LLC
View Abstract 

47. A low-cost, self-contained and low-attention wastewater BOD5 reduction technology for breweries. Scott Bury, The Dow Chemical Company
View Abstract | View Presentation

48. Modification of existing digester systems at breweries to handle overloading and production growth. Manaf Farhan, EMG International, LLC
View Abstract

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. 
View Abstract | View Presentation

50. Practical primary water treatment for breweries. Michael Henk, U.S. Water Services, Inc.
View Abstract | View Presentation

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
View Abstract | View Presentation

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
View Abstract | View Presentation

55. Succeding of fines in spent grain cakes—Truth or legend? Jörg Engstle, Technische Universität München
View Abstract | View Presentation

56. Reduction of hot-side aeration by way of a whirlpool paddle in a kettle. David Schroeder, Simatec Impiantibirra
View Abstract | View Presentation

57. The importance of cleanliness—An overview of CIP and COP systems. Aaron Sprowl, M.G. Newell Corp.
View Abstract | View Presentation

58. Real-time PCR: A multipurpose tool to increase quality of craft beer. Markus Fandke, BIOTECON Diagnostics GmbH
View Abstract 

59. Beer monitor basic: A new, economical method for in-line alcohol measurement in the brewery. John Northrop, Anton Paar GmbH 
View Abstract | View Presentation

60. Depletion of ions through freezing concentration for water desalination. Kerstin Rudolph, Technische Universität Berlin
View Abstract | View Presentation

61. Colloidal stabilization by silica at different temperatures. Kenneth Berg, PQ Corporation
View Abstract | View Presentation

62. Pectin: A natural plant-derived alternative fining agent for the brewing process. Thomas Kunz, Technische Universität Berlin
View Abstract | View Presentation

63. Optimized beer filtration with the latest generation membrane filter. Roland Folz, Pentair
View Abstract | View Presentation

64. Increasing bitter substance yield by recycling hot trub and yeast washing solution. Thomas Kunz, Technische Universität Berlin
View Abstract | View Presentation

65. A laboratory-scale approach for the quantification of whirlpool hop utilization. Royce Dansby-Sparks, University of North Georgia
View Abstract | View Presentation

67. An overview of hop products for the production of wort and beer. Phillip Davidson, S.S. Steiner
View Abstract | View Presentation

68. Determining mash pH from malt measurement. A. J. DeLange, Consultant
View Abstract | View Presentation

69. Weight reduction of paper-based 6-can and 24-can packages. Yusuke Aida, Kirin Company, Ltd.
View Abstract | View Presentation

70. Panel demographics: What makes a great panel? Sue Langstaff, FlavorActiV Ltd.
View Abstract | View Presentation

71. Flaw detection and identification through data science and machine learning. Jason Cohen, Analytical Flavor Systems
—2015 Best Poster Award
View Abstract | View Presentation

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.
View Abstract | View Presentation

73. Sustainable solution for packaging hall conveyer track lubrication. Flavio Reis, Sealed Air Corp.
View Abstract | View Presentation

74. Independence from utility expenses: Generate clean energy and water on-site. Baji Gobburi, Cambrian Innovation
View Abstract | View Presentation

76. Isolating interesting wild Saccharomyces yeast strain for brewing applications. Jasper Akerboom, Lost Rhino Brewing Company
—2015 Best Paper Award
View Abstract
 | View Presentation

77. Keg and valve safety. Mark Carpenter, Franke Beverage Systems, Inc.
View Abstract | View Presentation

78. Identification of micro particles in complex liquid matrixes (beer). Kurt Marshall, VLB Berlin
View Abstract


 

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.
View Presentation

Beer Safety from Field to Growler

Beer Safety from Field to Growler. Tatiana Lorca, Ecolab Inc.
View Presentation

Brewery Maintenance Success

Workshop: Brewery Maintenance Success. Clay Bush, Stratum Consulting Partners, Inc.
View Presentation

Workshop: Brewery Maintenance Success. Jim Helmke, D. G. Yuengling & Son
View Presentation

Maintenance Memory: 35 years at the Chico Brewery. Stephen Russell, Sierra Nevada Brewing Co.
View Presentation

Brewhouse Automation

Inline Instrumentation: The total commitment of ownership. Darren Goodlin, Goodlin Process Solutions LLC
View Presentation

Brewhouse Automation with BOTEC F1 Process Control System. Matthias Lichtenauer, Krones Inc.
View Presentation

Brewhouse Automation: Are you ready? Doug MacNair, Harpoon Brewery; Stephen Carter, LT Software Solutions
View Presentation

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
?View Presentation

Barley Contributions to Beer Flavor. Patrick Hayes, Oregon State University
View Presentation

Glass Quality Workshop

Glass Containers. Brad Rush, Boston Beer Co.
View Presentation

Craft Brewers Glass Quality Group. Shawn Theriot, Deschutes Brewery
View Presentation

Wort Separation: Mash Filter vs. Lauter Tun

Wort Separation: Mash Filter vs. Lauter Ton. Leon Fyfe, Craft Brew Alliance
View Presentation


 

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
View Presentation

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
View Presentation

Fermentation and Flavor: A perspective on sources and influence Mark Sammartino, Master Brewers Association of the Americas
View Presentation

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
View Presentation

Closing Session

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


 

Publish Date: 2015

Related Products