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-186 The making <strong>of</strong> a pr<strong>of</strong>essional beer panelist. Roy Desrochers, GEI Consultants, Inc., Woburn, MA<br />
P-187 The effect <strong>of</strong> hop harvest date on sensory characteristics <strong>of</strong> dry hopped beers. Benjamin Bailey, Technische Universität München,<br />
Freising, Germany<br />
P-188 Influence <strong>of</strong> non-volatile beer constituents on mouthfeel and body <strong>of</strong> beer. Martina Gastl, Technische Universität München, Freising,<br />
Germany<br />
P-189 Influence <strong>of</strong> non-volatile beer constituents on <strong>the</strong> bitter taste perception <strong>of</strong> iso-α-acids. Stefan Hanke, Technische Universität<br />
München, Freising, Germany<br />
P-190 Identification <strong>of</strong> aroma compounds associated with sourness. Keiko Ishikawa, Kirin Brewery Co., Ltd., Yokohama-shi, Japan<br />
P-191 Sensory detection thresholds <strong>of</strong> iso-α and tetra-hydro-iso-α-acids in lager beer evaluated by ASTM 1432. Kathryn Kolpin, Oregon<br />
State University, Corvallis, OR<br />
P-192 Ethical drinkability testing: A novel approach to measure preference without exceeding government guidelines. Deborah Parker, BRI,<br />
Nutfield, United Kingdom<br />
P-193 Sensory comparison <strong>of</strong> <strong>the</strong> same lager beer stabilized through two different techniques: Pasteurization and bottle conditioning.<br />
Andrea Pavsler, University <strong>of</strong> Udine, Udine, Italy<br />
P-194 Development and practical implementation <strong>of</strong> competency-based standards for pr<strong>of</strong>essional beer tasters. William Simpson,<br />
FlavorActiV Limited, Chinnor, United Kingdom<br />
P-195 A new approach to sensory evaluation. Karl Sommer, Technische Universität München, Freising, Germany<br />
P-196 New highly aromatic products and distillates from smoked malt—Flavors and compounds. Jens Voigt, Technische Universität München,<br />
Freising, Germany<br />
Stability<br />
Moderator: Ramon Garcia Tatis, Cerveceria Nacional Dominicana, Miami, FL<br />
P-197 Structures and properties <strong>of</strong> flavanoids involved in beer color instability. Sonia Collin, Université Catholique de Louvain, Louvain-la-<br />
Neuve, Belgium<br />
P-198 Proline-specific protease eliminates <strong>the</strong> requirement for a long cold stabilization step, saving substantial energy costs and reducing<br />
<strong>the</strong> environmental impact <strong>of</strong> sub-zero cooling. Minh-Tam Nguyen, DSM, Delft, The Ne<strong>the</strong>rlands<br />
P-199 The influence <strong>of</strong> <strong>the</strong> Fenton- and Haber-Weiss-reaction system on haze formation in stabilized beer. Thomas Kunz, Technische<br />
Universität Berlin, Berlin, Germany<br />
P-200 Colloidal stability—The effect <strong>of</strong> excess stabilization. Moritz Pöschl, Technische Universität München, Freising, Germany<br />
P-201 The effects <strong>of</strong> proline-specific endoprotease (PSEP) treatments on foam quality in beer made from various malt varieties. Joseph Finn,<br />
University <strong>of</strong> Tasmania, Hobart, TAS, Australia<br />
P-202 The influence <strong>of</strong> dark specialty malts on beer flavor stability. Daan Saison, Katholieke Universiteit Leuven, Heverlee, Belgium<br />
P-203 Anaerobic and aerobic beer ageing. Jan Savel, Budweiser Budvar N.C., Ceske Budejovice, Czech Republic<br />
P-204 Withdrawn<br />
World Class Manufacturing<br />
Moderator: Jeffrey Tito, Miller Brewing Company, Milwaukee, WI<br />
P-205 5S – A systematic approach to improving brewery operations. Mark Fischer, New Belgium Brewing Co., Ft. Collins, CO<br />
P-206 Developing <strong>the</strong> next breed <strong>of</strong> brewers in <strong>the</strong> 21st century. Marco Garcia, Miller Brewing Co., Milwaukee, WI<br />
P-207 Regional characteristics-based brewery factory restructuring and its benefits. Atsuo Gima, Orion Breweries, Ltd., Nago-City, Japan<br />
P-208 Withdrawn<br />
Yeast<br />
Moderator: Grady Hull, New Belgium Brewing Company, Fort Collins, CO<br />
P-209 WITHDRAWN<br />
P-210 Serial repitching <strong>of</strong> dried lager yeast. Tobias Fischborn, Lallemand Inc., Montreal, QC, Canada<br />
P-211 Differential transcription <strong>of</strong> genes involved in nutrient uptake during full-scale brewery fermentation. Brian Gibson, University <strong>of</strong><br />
Nottingham, Loughborough, United Kingdom<br />
P-212 Investigation <strong>of</strong> a floatation process in <strong>the</strong> respect <strong>of</strong> oxygen consumption by yeast and ester control. Taku Irie, Asahi Breweries, Ltd.,<br />
Moriya, Japan<br />
P-213 Dried yeast: Impact <strong>of</strong> dehydration and rehydration on brewing yeast cell organelle integrity. David Jenkins, University <strong>of</strong><br />
Nottingham, Loughborough, United Kingdom<br />
P-214 Functional analysis <strong>of</strong> mitochondria in fermentation: Role <strong>of</strong> mitochondrial DNA (mtDNA) copy number in resistance <strong>of</strong> brewing<br />
yeast to fermentation stresses. Stephen Lawrence, University <strong>of</strong> Nottingham, Loughborough, United Kingdom<br />
P-215 The development <strong>of</strong> a simultaneous measurement <strong>of</strong> yeast viability and vitality by flow cytometry. Mayura Mochizuki, Kirin Brewery<br />
Company, Ltd., Yokohama-shi, Japan<br />
P-216 Improving beer flavor and fermentative capacity with selected beer yeast produced on maltose medium. Mustapha Nedjma, Pascal<br />
Biotech – Spindal, Gretz-Armainvilliers, France<br />
P-217 Nitrogen source starvation induces expression <strong>of</strong> Lg-FLO1 and flocculation <strong>of</strong> bottom-fermenting yeast. Tomoo Ogata, Asahi<br />
Breweries, Ltd., Moriya, Japan<br />
P-218 Detection <strong>of</strong> yeast in brewery rinse water. Chris Powell, Lallemand, Montreal, QC, Canada<br />
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