Program Book - Master Brewers Association of the Americas

2:30 p.m. O-35. A survey and explanation for the variation in the levels of
diastatic power enzymes that indicate potential malt fermentability.
Evan Evans, University of Tasmania, Hobart, TAS, Australia
2:55 p.m. O-36. Ethanol and sucrose interaction cross-products and influence
on specific gravity. James Hackbarth, The Gambrinus
Company, San Antonio, TX
3:20 p.m. O-37. Fourier-transform infrared (FT-IR) spectroscopy, a cost-effective
and high-resolution method to identify, differentiate and monitor wild
and cultured yeasts in a brewing ecosystem. Mathias Hutzler, Technische
Universität München, Freising, Germany
2:00 – 3:45 p.m. Technical Session XI: Fermentation HCC 313 A
Moderator: Katherine Smart, University of Nottingham
2:00 p.m. Opening Remarks
2:05 p.m. O-38. Production of hydrogen sulfide during secondary fermentation
related to pH value. Atsushi Tanigawa, Sapporo Breweries Ltd., Yaizu,
Japan
2:30 p.m. O-39. High cell density fermentations: Promises and challenges.
Pieter Verbelen, Katholieke Universiteit Leuven, Heverlee, Belgium
2:55 p.m. O-40. Effect of the fermentation process on staling indicators in
order to influence the flavor stability of beer. Daan Saison, Katholieke
Universiteit Leuven, Heverlee, Belgium
3:20 p.m. O-41. Managing large capacity cylindroconical fermentors, correlations
between physical parameters, yeast dispersion, yeast metabolic activity,
fermentation performance and beer quality. Christopher Boulton,
University of Nottingham, Leicestershire, United Kingdom
2:00 - 6:00 p.m. Exhibit Take Down HCC Kamehameha Hall I
3:30 – 5:30 p.m. Workshop W-6: The World of Beer Judging HCC 313 B
Moderator: George Reisch, Anheuser-Busch Inc.
3:45 – 4:05 p.m. Break HCC Ballroom Foyer/
Rooftop Patio
4:05 – 5:25 p.m. Technical Session XII: New Products HCC 312
Moderator: John Mallett, Bell’s Brewery Inc.
4:05 p.m. Opening Remarks
4:10 p.m. O-42. New product development strategies for brewers.
Nathaniel Davis, Anheuser-Busch Inc., St. Louis, MO
4:35 p.m. O-43. The sensory directed product development of Presidente
Light: A success story in the Dominican Republic. Roy Desrochers,
GEI Consultants, Inc., Woburn, MA
5:00 p.m. O-44. New technology for gluten-free conventional brewed beers.
Stefan Marx, N-Zyme BioTec GmbH, Darmstadt, Germany
4:05 – 5:25 p.m. Technical Session XIII: Microbiological HCC 313 A
Moderator: Dirk Bendiak, Molson-Coors Brewing Company
4:05 p.m. Opening Remarks
4:10 p.m. O-45. Development of detection medium for hard-to-culture beer
spoilage lactic acid bacteria. Koji Suzuki, Asahi Breweries, Ltd.,
Ibaraki, Japan
4:35 p.m. O-46. Rapid detection and identification of beer spoilage lactic acid
bacteria by microcolony method. Shizuka Asano, Asahi Breweries,
Ltd., Ibaraki, Japan
5:00 p.m. O-47. Agar gradient-plate technique for determining beer-spoilage
ability of Lactobacillus and Pediococcus isolates. Monique Haakensen,
University of Saskatchewan, Saskatoon, SK, Canada
6:30 – 9:30 p.m. Closing Event*** HHV Lagoon Green
9:30 – 11:30 p.m. After Glow HHV Rainbow Suite/Patio
*** Exhibitors, Students, Single-Day Registrants, and Guests must purchase a ticket to attend this event.
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