Program Book - Master Brewers Association of the Americas
Program Book - Master Brewers Association of the Americas
Program Book - Master Brewers Association of the Americas
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P-126 The use <strong>of</strong> carbon dioxide in <strong>the</strong> brewing industry and <strong>the</strong> effects <strong>of</strong>, and prevention <strong>of</strong>, contaminants and impurities on final product.<br />
David McMillan, domnick hunter ltd., Stanley, United Kingdom<br />
Fermentation<br />
Moderator: Ian Stanners, Burlington, ON, Canada<br />
P-127 WITHDRAWN<br />
P-128 Development <strong>of</strong> improved enzyme products for attenuation control and very high attenuated beers. Niels Elvig, Novozymes,<br />
Bagsvaerd, Denmark<br />
P-129 α-Acetolactate in sake mash, assayed by novel LC/MS method, was influenced by inoculum size and fermentation temperature. Ken<br />
Kobayashi, National Research Institute <strong>of</strong> Brewing, Higashi, Japan<br />
P-130 Fermentation course prediction with weight analysis. Petr Kosin, Budweiser Budvar N.C., Ceske Budejovice, Czech Republic<br />
P-131 Withdrawn<br />
P-132 Improving fermentor utilization by using natural hop antifoams. Ray Marriott, Botanix Ltd., Paddock Wood, United Kingdom<br />
P-133 Yeast lag phase tracking: A toolkit for fermentation performance prediction. Ka<strong>the</strong>rine Miller, University <strong>of</strong> Nottingham,<br />
Loughborough, United Kingdom<br />
P-134 The effect <strong>of</strong> varying dissolved oxygen levels in wort on yeast fermentation performance in craft breweries. Neva Parker, White Labs,<br />
Inc., San Diego, CA<br />
P-135 Can -omics help high gravity brewing? Maya Piddocke, Center for Microbial Biotechnology, DTU, Lyngby, Denmark<br />
P-136 Influence <strong>of</strong> fermentation temperature and high-gravity brewing on <strong>the</strong> syn<strong>the</strong>sis <strong>of</strong> yeast-derived volatile aroma compounds. S<strong>of</strong>ie<br />
Saerens, Katholieke Universiteit Leuven, Heverlee, Belgium<br />
P-137 Refermentation <strong>of</strong> aged beers: A new technique to elucidate <strong>the</strong> contribution <strong>of</strong> flavor compounds to <strong>the</strong> aged flavor. Daan Saison,<br />
Katholieke Universiteit Leuven, Heverlee, Belgium<br />
P-138 Pitching technology and oxygen supply with regard to yeast physiology—Effects on fermentation performance and beer quality. Sven<br />
Schönenberg, Technische Universität München, Freising, Germany<br />
P-139 Effective use <strong>of</strong> yeast nutrients to improve yeast nutrition and fermentation performance. Sylvie Van Zandycke, Lallemand, Inc., Las<br />
Vegas, NV<br />
P-140 Ocean beer. Jing-Iong Yang, National Kaohsiung Marine University, Kaohsiung City, Taiwan<br />
Finishing<br />
Moderator: Ramon Garcia Tatis, Cerveceria Nacional Dominicana, Miami, FL<br />
P-141 Cross-flow membrane filtration for producing neutral malt base. Bruce Blanchard, Niro Inc., Hudson, WI<br />
P-142 Diatomaceous earth: Nature’s nanotechnology. Nick Coote, World Minerals, Paris, France<br />
P-143 Aspects <strong>of</strong> beer quality and extract recovery with modern yeast management. Reiner Gaub, Pall Food & Beverage, Bad Kreuznach,<br />
Germany<br />
P-144 Beer stabilization in combination with cross-flow filtration. Axel Jany, Albert Handtmann Armaturenfabrik, Biberach, Germany<br />
P-145 The influence <strong>of</strong> non-starch polysaccharides on <strong>the</strong> filterability <strong>of</strong> wort and beer. Stefan Kreisz, Novozymes A/S, Copenhagen,<br />
Denmark<br />
P-146 Novel backwash technology for improved cost efficiencies in beer filtration. Cris Lemay, Porex Filtration, Fairburn, GA<br />
P-147 An innovative regenerable filtration aid—The future <strong>of</strong> diatomaceous earth-free filtration. Uwe Schnell, BASF Corporation, Florham<br />
Park, NJ<br />
P-148 Precoat filtration with regenerable filter aid. Juerg Zuber, FILTROX AG, St. Gallen, Switzerland<br />
Hops<br />
Moderator: Pat Ting, Miller Brewing Company, Milwaukee, WI<br />
P-149 Use <strong>of</strong> isomerized hop extract as a replacement for conventional hop extract and its influence on beer flavor. Dietmar Kaltner,<br />
Hopsteiner, Mainburg, Germany<br />
P-150 Making <strong>the</strong> most <strong>of</strong> your hops. Timothy Kostelecky, John I. Haas, Inc., Washington, DC<br />
P-151 Citra—A new special aroma hop variety. Gene Probasco, Hop Breeding Company, Yakima, WA<br />
P-152 Thermal isomerization <strong>of</strong> cohumulone. Patrick Ting, Miller Brewing Co., Milwaukee, WI<br />
P-153 Impact <strong>of</strong> drought stress on content <strong>of</strong> xanthohumol in hop cones. Dušica Majer, Chamber <strong>of</strong> Agriculture and Forestry <strong>of</strong> Slovenia,<br />
Ljubljana, Slovenia<br />
P-153a Stabilities <strong>of</strong> <strong>the</strong> free acid and potassium salt concentrate forms <strong>of</strong> iso-α-acids and reduced iso-α-acids. Robert J. Smith. S.S. Steiner,<br />
Inc., Yakima, WA<br />
Malt<br />
Moderator: Kelly Tretter, New Belgium Brewing Company, Fort Collins, CO<br />
P-154 Compositional analysis <strong>of</strong> monomeric and oligomeric flavan-3-ols in barley varieties and corresponding malts. Pavel Dostalek,<br />
Institute <strong>of</strong> Chemical Technology Prague, Prague, Czech Republic<br />
P-155 Innovative powders from malt extracts—New CO spray technologies. Sabine Gruener, Adalbert-Raps-Center, Freising, Germany<br />
2<br />
P-156 Pulverized wort for brewing compared to traditional products. Mirjam Haensel, Technische Universität München, Freising, Germany<br />
P-157 Characteristics <strong>of</strong> oxalate oxidase in <strong>the</strong> malt. Makoto Kanauachi, Miyagi University, Sendai, Japan<br />
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