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Wednesday, Aug 13th
10:45am - 12:00pm PDT
Focus Session - Flavor Quest: Discovering Flavours and Off-Flavours of No & Low Alcohol Beers
Location: Springs Ballroom F
Organizer: Tobias Fischborn, PhD – Lallemand Brewing
Organizer: Urs Wellhoener, PhD – Boston Beer Co.
Organizer: Simon Carlsen, PhD – Novonesis - Denmark
Speaker: Bill Simpson, PhD – Cara Technology
Speaker: Molly Browning – Lallemand Brewing
Moderator: Tobias Fischborn, PhD – Lallemand Brewing
Speaker: Meagan Coester
ASBC Program
Wednesday, Aug 13th
10:45am - 12:00pm PDT
Focus Session - Global Perspectives in Brewing Science: Trends, Innovations, and Challenges Across Borders
Location: Springs Ballroom D-E
Organizer: Matthew Winans, PhD – Fermentis by Lesaffre
Speaker: Hiroyasu Kino – Sapporo Breweries Ltd
Speaker: Stéphane MEULEMANS – Fermentis
Speaker: Peter Skrbek – Deschutes Brewery
Moderator: Thomas H. Shellhammer, PhD (he/him/his) – Oregon State University
ASBC Program
Wednesday, Aug 13th
1:30pm - 2:45pm PDT
ASBC Technical Session - Novel Flavorings / Ingredients / Additives
Location: Springs Ballroom A-C
Moderator: Jordan Beaver, PhD – UC Davis
ASBC Program
Wednesday, Aug 13th
1:30pm - 2:45pm PDT
ASBC Technical Session - Non-Alcohol Beer
Location: Springs Ballroom F
Moderator: Andrew Maust – University of Arkansas
ASBC Program
Wednesday, Aug 13th
1:30pm - 1:55pm PDT
Development of Natural Antioxidant Blends for Improved Beer Oxidative Stability
Location: Springs Ballroom A-C
Co-Author: Aline Duarte Correa de Brito – International Centre for Brewing Sciences (ICBS), University of Nottingham
Presenting Author: Celina Dugulin, PhD – Murphy and Son Ltd.
Co-Author: Yishen Li – International Centre for Brewing Sciences (ICBS), University of Nottingham
Co-Author: David Cook – International Centre for Brewing Sciences (ICBS), University of Nottingham
ASBC Program
Wednesday, Aug 13th
1:30pm - 1:55pm PDT
Enzyme-powered NAB: A New Approach with 100% Unmalted Alternative Cereals
Location: Springs Ballroom F
Presenting Author: Sem Backaert, MS Bioscience Engineering – Innovation centre for Brewing & Fermentation (IBF), Ghent University
Co-Author: Pol Smout – Innovation centre for Brewing & Fermentation (IBF), HOGENT University of Applied Sciences and Arts
Co-Author: Joren Huys – Innovation centre for Brewing & Fermentation (IBF), Ghent University
Co-Author: Elia Myncke – Innovation centre for Brewing & Fermentation (IBF), Ghent University
Co-Author: Margaux Vanhaverbeke – Innovation centre for Brewing & Fermentation (IBF), Ghent University
Co-Author: Sylvie Vandoorne – Innovation centre for Brewing & Fermentation (IBF), HOGENT University of Applied Sciences and Arts
Co-Author: Dana Vanderputten – Innovation centre for Brewing & Fermentation (IBF), HOGENT University of Applied Sciences and Arts
Co-Author: Jessika De Clippeleer, PhD (she/her/hers) – Innovation centre for Brewing & Fermentation (IBF), Ghent University
ASBC Program
Wednesday, Aug 13th
1:55pm - 2:20pm PDT
Impact Dosing of Industrial Hemp (Cannabis Sativa) Has on the Aromatic Characteristics of Dry-hemped Beer
Location: Springs Ballroom A-C
Presenting Author: Kai Kawachika (he/him/his) – University of Florida
Co-Author: Shae Keene – University of Florida
Co-Author: Mengzi Zhange – University of Florida
Co-Author: Brian J. Pearson – Oregon State University
Co-Author: Andrew J. MacIntosh, PhD – Food Science and Human Nutrition Department, University of Florida (Gainesville, FL, 32601 USA)
Co-Author: Katherine Witrick, PhD – University of Florida
ASBC Program
Wednesday, Aug 13th
1:55pm - 2:20pm PDT
The Complexities of Non-alcoholic Beers - Understanding How Production Methods Shape Fresh Flavor and Aging Profiles
Location: Springs Ballroom F
Presenting Author: Christian Schubert, PhD – VLB Berlin / University of Arkansas
Co-Author: Nils Rettberg, n/a – Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.
ASBC Program
Wednesday, Aug 13th
2:20pm - 2:45pm PDT
Characteristic Behaviors of the Aroma Components in Beer Brewed with Cinnamon (Cinnamomum Cassia Blume) as a Flavoring Ingredient: Transformation of Cinnamon Aroma Components by Brewing Yeast
Location: Springs Ballroom A-C
Presenting Author: Ayako Sanekata – Sapporo Breweries Ltd. Value Creation Frontier Laboratories
Co-Author: Kiyoshi Takoi – Sapporo Breweries Ltd. Value Creation Frontier Laboratories
Co-Author: Masahide Sato – SAPPORO BREWERIES LTD. Value Creation Frontier Laboratories
Co-Author: Toru Shioi – SAPPORO BREWERIES, Ltd. Value Creation Frontier Laboratories
ASBC Program
Wednesday, Aug 13th
2:20pm - 2:45pm PDT
The Role of Kettle Souring in Non-alcoholic Beer: Amplifying Hop Flavor Perception and Overall Beer Quality
Location: Springs Ballroom F
Presenting Author: Kevin Lane (he/him/his) – Fermentis
Presenting Author: Philippe JANSSENS – Fermentis
ASBC Program
Wednesday, Aug 13th
3:00pm - 4:15pm PDT
Focus Session - Beyond Barley, Brewing with Alternative Grain
Location: Springs Ballroom F
Organizer: Simon Carlsen, PhD – Novonesis - Denmark
Speaker: Aaron Gervais (he/him/his) – Otherwise Brewing
Speaker: Nicolai Staugaard – Novonesis
Speaker: Scott Lafontaine, PhD – University of Arkansas
Speaker: Sebastian Wolfrum, MA – NC State University & Epiphany Craft Malt
Moderator: Nicolai Staugaard – Novonesis
ASBC Program
Wednesday, Aug 13th
4:15pm - 5:30pm PDT
Meet JASBC Editor-in-Chief Scott Britton
Location: Springs Ballroom Foyer
Speaker: Scott J. Britton, MS, MBA, MCIBD – Duvel Moortgat, NV
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-05 - Aging Behavior and Flavor Stability of Hoppy Ales: Chemical and Sensory Insights
Location: Sinatra Ballroom Foyer
Presenting Author: Christian Schubert, PhD – VLB Berlin / University of Arkansas
Co-Author: Nils Rettberg, n/a – Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.
Co-Author: Scott Lafontaine, PhD – University of Arkansas
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-07 - Exploration of Fruity Aroma Compounds in Japanese Hops "MURAKAMI SEVEN"
Location: Sinatra Ballroom Foyer
Presenting Author: Emiko Tanaka (she/her/hers) – Institute for Future Beverages, Research & Development Division, KIRIN Holdings Company, Limited
Co-Author: Taeko Tsukahara – Institute for Future Beverages, Research & Development Division, KIRIN Holdings Company, Limited
Co-Author: Tetsu Sugimura – Institute for Future Beverages, Research & Development Division, KIRIN Holdings Company, Limited
Co-Author: Kanako Sasaki – Institute for Future Beverages, Research & Development Division, KIRIN Holdings Company, Limited
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-09 - Sensomics – Make Beer Aroma Great Again!
Location: Sinatra Ballroom Foyer
Presenting Author: Klaas Reglitz, Dr. (he/him/his) – Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM)
Co-Author: Veronika Mall – Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM)
Co-Author: Martin Steinhaus – Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM)
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-11 - An Improved Calcofluor Assay for Beta-glucan Determination
Location: Sinatra Ballroom Foyer
Presenting Author: Miquel Medina, PGDip (he/him/his) – RahrBSG
Co-Author: Theresa Kukar – RahrBSG
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-15 - Ancestral Use of Ash in Red Sorghum Malting as an Effective Tool to Prevent Polyphenol-related Enzymatic Inhibition During Mashing
Location: Sinatra Ballroom Foyer
Presenting Author: Margaux Simon, PhD – UCLouvain INBR
Co-Author: Hubert Kageruka – UCLouvain
Co-Author: Ephrem Habumugisha – UCLouvain
Co-Author: Sonia Collin – UCL Labo de brasserie
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-17 - Hazy IPAs Demystified: Yeast’s Role in Aroma and Stability
Location: Sinatra Ballroom Foyer
Presenting Author: Eduardo Liza-Diaz, MSc – Fermentis
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-19 - Investigation of Brewing Parameters for Improving Wheat Beer Filterability
Location: Sinatra Ballroom Foyer
Presenting Author: Koki SHIBA – SAPPORO BREWERIES LTD, Chiba Brewery
Co-Author: Takayuki Kosugi – SAPPORO BREWERIES LTD, Product & Technology Innovation Department
Co-Author: Shinya Hirose, MS – SAPPORO BREWERIES LTD, Product & Technology Innovation Department
Co-Author: Satoshi Tezaki – SAPPORO BREWERIES LTD, Value Creation Frontier Laboratories
Co-Author: Shinji Tamura – SAPPORO BREWERIES LTD, Chiba Brewery
Co-Author: Hidetoshi Enoki – SAPPORO BREWERIES LTD, Chiba Brewery
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-21 - A Hidden Threat in Beer: furan-2(5h)-one, a Small Undesired Genotoxic Carbonyl Originating from Special Malts
Location: Sinatra Ballroom Foyer
Presenting Author: Alexandre Dusart, MSc (he/him/his) – Université catholique de Louvain
Co-Author: Constance Hermans – UCL Labo de brasserie
Co-Author: Sonia Collin – UCL Labo de brasserie
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-23 - Changes in Maillard Reaction Products Due to Heating in Beer Brewing and Their Effects on Koku
Location: Sinatra Ballroom Foyer
Presenting Author: Mayura Mochizuki (she/her/hers) – Kirin Holdings Company, Limited
Co-Author: Akira Horie – Kirin Holdings Company, Limited
Co-Author: Reiko Ota – Kirin Holdings Co., Ltd.
Co-Author: Masaru Kato – Kirin Holdings Company, Limited
Co-Author: Aiko Morishita – Kirin Holdings Company, Limited
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-25 - Study on the Thermal Stability of Hydroperoxide Lyase (HPL) in Malt
Location: Sinatra Ballroom Foyer
Presenting Author: Yuta Jinzenji, MS – Suntory Spirits Limited
Co-Author: Miho Sawada – Suntory Holdings Limited
Co-Author: Xiaoyuan Shan – Suntory Spirits Limited - Osaka
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-27 - From Tradition to Innovation: Koji Enzymes in Next-Gen Fermentation
Location: Sinatra Ballroom Foyer
Presenting Author: Christian Schubert, PhD – VLB Berlin / University of Arkansas
Co-Author: Andrew Maust – University of Arkansas
Co-Author: Matthew Aitkens, n/a – University of Arkansas
Co-Author: Bernardo Pontes Guimaraes, MSc (he/him/his) – University of Arkansas
Co-Author: Heena Rani – University of Arkansas
Co-Author: Rahul Sen, phD (he/him/his) – University of Arkansas
Co-Author: Scott Lafontaine, PhD – University of Arkansas
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-31 - Investigating the Effects of Oil-based Dry Hopping on Yeast Viability
Location: Sinatra Ballroom Foyer
Presenting Author: John A. Hogsett – Yakima Chief Hops
Co-Author: Tommy Yancone – Yakima Chief Hops
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-37 - Characterization and Evaluation of the Microflora of Tunnel Pasteurizers in the Beverage Industry
Location: Sinatra Ballroom Foyer
Presenting Author: Oliver Kunz, MSc (he/him/his) – Research Center Weihenstephan for Brewing and Food Quality
Co-Author: Martina Gastl – Research Center Weihenstephan for Brewing and Food Quality at Technical University of Munich
Co-Author: Fritz Jacob – Technical University Munich
Co-Author: Martin Zarnkow – Research Center Weihenstephan for Brewing and Food Quality
Co-Author: Mathias Hutzler – TUM Research Center Weihenstephan for Brewing and Food Quality
ASBC Program
Wednesday, Aug 13th
4:30pm - 5:15pm PDT
P-44 - Filtering the Facts. How Yeast Choice Shapes Non-alcoholic Beer Filtration & Stability
Location: Sinatra Ballroom Foyer
Presenting Author: Christian Schubert, PhD – VLB Berlin / University of Arkansas
Co-Author: Jörg Maxminer, n/a – Filtrox AG
Co-Author: Rahul Sen, phD (he/him/his) – University of Arkansas
Co-Author: Scott Lafontaine, PhD – University of Arkansas
ASBC Program
Thursday, Aug 14th
8:15am - 9:00am PDT
ASBC Member Meeting
Location: Springs Ballroom A-C
ASBC Program
Thursday, Aug 14th
10:45am - 12:00pm PDT
ASBC Technical Session - Analytical
Location: Springs Ballroom F
Moderator: Amanda C. Stewart – Virginia Tech
ASBC Program
Thursday, Aug 14th
10:45am - 12:00pm PDT
ASBC Technical Session - Malt
Location: Springs Ballroom A-C
Moderator: Trevor Cowley, PhD – Rahr Technical Center
ASBC Program
Thursday, Aug 14th
10:45am - 11:10am PDT
Malting and Brewing Qualities of Globally Sourced Rice Cultivars
Location: Springs Ballroom A-C
Presenting Author: Heena Rani – University of Arkansas
Co-Author: Bernardo Pontes Guimaraes, MSc (he/him/his) – University of Arkansas
Co-Author: Scott Lafontaine, PhD – University of Arkansas
ASBC Program
Thursday, Aug 14th
10:45am - 11:10am PDT
Profiling Free Fatty Acids in Beer Wort Using an Isolator Column-assisted LC-MS/MS Technique
Location: Springs Ballroom F
Presenting Author: Sarina Lindtner, MSc – Research Center Weihenstephan for Brewing and Food Quality at Technical University of Munich
Co-Author: Florian Lehnhardt – Research Center Weihenstephan for Brewing and Food Quality at Technical University of Munich
Co-Author: Martina Gastl – Research Center Weihenstephan for Brewing and Food Quality at Technical University of Munich
ASBC Program
Thursday, Aug 14th
11:10am - 11:35am PDT
Protein Content or Protein Composition: Which Is More Informative of Malting and Brewing Potential
Location: Springs Ballroom A-C
Presenting Author: Glen Fox, PhD DSc FCIBD (he/him/his) – UC Davis
ASBC Program
Thursday, Aug 14th
11:10am - 11:35am PDT
Trans-humulinones – Synthesis, Structural Characterization and Comparison to Cis-humulinones
Location: Springs Ballroom F
Presenting Author: Hershel Jude, PhD – Kalsec Inc
Co-Author: Daniel C. King (he/him/his) – Kalsec Inc
Co-Author: Matt Jones – Kalsec Inc
Co-Author: John Scholten – Kalsec Inc
ASBC Program
Thursday, Aug 14th
11:35am - 12:00pm PDT
Bright Path for Sensors - Handheld Technology for Quality Control in the Brewing Industry
Location: Springs Ballroom F
Presenting Author: Luis Rodriguez-Saona, PhD (he/him/his) – The Ohio State University
Co-Author: Haona Bao – The Ohio State University
ASBC Program
Thursday, Aug 14th
11:35am - 12:00pm PDT
Starch Gelatinization Properties Impacted by Growing and Process Factors and Implication to Brewing
Location: Springs Ballroom A-C
Presenting Author: Xiang S. Yin, PhD – Boortmalt
ASBC Program
Thursday, Aug 14th
1:15pm - 2:30pm PDT
ASBC Technical Session - Alternative Malt
Location: Springs Ballroom F
Moderator: Hannah M. Uhlmann, Masters in Plant Science – Montana State University
ASBC Program
Thursday, Aug 14th
1:15pm - 2:30pm PDT
ASBC Technical Session - Novel Innovations
Location: Springs Ballroom D-E
Moderator: Avi Shayevitz – Lallemand Inc.
ASBC Program
Thursday, Aug 14th
1:15pm - 1:40pm PDT
Beyond Sweetness – a Study on Yeast Selection, High-gravity Fermentation, and Glucose Oxidase in Non-alcoholic Beer Production
Location: Springs Ballroom D-E
Presenting Author: Christian Schubert, PhD – VLB Berlin / University of Arkansas
Co-Author: Kain Escobar, n/a – Pabst Brewing Company
Co-Author: Kris Adams, n/a – DSM-Firmenich
Co-Author: Kevin Lane (he/him/his) – Fermentis
Co-Author: Alesha Ivey, n/a – Lallemand Brewing
Co-Author: Rahul Sen, phD (he/him/his) – University of Arkansas
Co-Author: Scott Lafontaine, PhD – University of Arkansas
ASBC Program
Thursday, Aug 14th
1:15pm - 1:40pm PDT
Impact of Proteolysis Using Ingredients Other Than Malted Barley on Beer Quality
Location: Springs Ballroom F
Presenting Author: Tomonori Kano – Kirin Holdings Company, Limited
Co-Author: Masaru Kato – Kirin Holdings Company, Limited
Co-Author: Mayura Mochizuki (she/her/hers) – Kirin Holdings Company, Limited
Co-Author: Aiko Morishita – Kirin Holdings Company, Limited
ASBC Program
Thursday, Aug 14th
1:40pm - 2:05pm PDT
Enhancing Lager and Ale Complexity: Secondary Fermentation for Flavor Diversification and Increased Stability
Location: Springs Ballroom D-E
Presenting Author: Matthew Winans, PhD – Fermentis by Lesaffre
Author: Gabriela Montandon
ASBC Program
Thursday, Aug 14th
1:40pm - 2:05pm PDT
Industrial Perspectives on Malted Rice: Upscaling Production and Insights from Malt Houses and Breweries
Location: Springs Ballroom F
Presenting Author: Bernardo Pontes Guimaraes, MSc (he/him/his) – University of Arkansas
Co-Author: Scott Lafontaine, PhD – University of Arkansas
ASBC Program
Thursday, Aug 14th
2:05pm - 2:30pm PDT
Leveraging Machine Learning to Explore and Improve Beer Flavor
Location: Springs Ballroom D-E
Presenting Author: Michiel Schreurs, MA (he/him/his) – VIB-KU Leuven
Co-Author: Jan Steensels – VIB-KU LEUVEN
Co-Author: Kevin Verstrepen – VIB-KU LEUVEN
ASBC Program
Thursday, Aug 14th
2:05pm - 2:30pm PDT
Making a Sake-like Product with Traditional Brewing Methods
Location: Springs Ballroom F
Presenting Author: Chijindu P. Onwuchekwa (she/her/hers) – University of Arkansas
Co-Author: Scott Lafontaine, PhD – University of Arkansas
Co-Author: Christian Schubert, PhD – VLB Berlin / University of Arkansas
Co-Author: Matthew Aitkens, n/a – University of Arkansas
ASBC Program
Thursday, Aug 14th
3:00pm - 4:15pm PDT
Focus Session - New Horizons in Barley Research
Location: Springs Ballroom F
Organizer: Glen Fox, PhD DSc FCIBD (he/him/his) – UC Davis
Organizer: Mary-Jane Maurice – MJ Maurice consultants
Organizer: Ashton Lewis – RahrBSG
Speaker: Alexandre Dusart, MSc (he/him/his) – Université catholique de Louvain
Speaker: Michael Jakob – Carlsberg Supply Company AG
Speaker: Birgitte Skadhauger – Carlsberg Research Laboratory
Moderator: Glen Fox, PhD DSc FCIBD (he/him/his) – UC Davis
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-02 - Mechanism Underlying Winter-type Gushing in Beer: A Study on Chemical Reactions During Storage
Location: Sinatra Ballroom Foyer
Presenting Author: Haruhito Kato, PhD – Kirin Holdings Co Ltd - Yokohama
Co-Author: Yoshiteru Kajikawa – Kirin Holdings Co Ltd - Yokohama
Co-Author: Hiroko Wake – Kirin Holdings Co Ltd - Yokohama
Co-Author: Masaru Kato – Kirin Holdings Company, Limited
Co-Author: Aiko Morishita – Kirin Holdings Company, Limited
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-06 - Evaluating the Impact of Surface Microbiomes from Germinating Barley on the Flavor Profile of Malted Rice
Location: Sinatra Ballroom Foyer
Presenting Author: Rahul Sen, phD (he/him/his) – University of Arkansas
Co-Author: Heena Rani – University of Arkansas
Co-Author: Scott Lafontaine, PhD – University of Arkansas
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-08 - Impact of Hot versus Cold Steeping of Tea on the Chemical Characteristics of Kombucha
Location: Sinatra Ballroom Foyer
Co-Author: Allyson Exum – University of Florida
Co-Author: Kai Kawachika (he/him/his) – University of Florida
Co-Author: Drew Bubner – Coastal Carolina University
Co-Author: Katherine Witrick, PhD – University of Florida
Presenting Author: Philip Yeboah, MS (he/him/his) – University of Florida
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-10 - The Impact Florida Grown Greenhouse Hops Has on the Aromatic Compounds of Dry-hopped Beer
Location: Sinatra Ballroom Foyer
Presenting Author: Kai Kawachika (he/him/his) – University of Florida
Co-Author: Samantha Scott – University of Florida
Co-Author: Ajay Das – University of Florida
Co-Author: Mengzi Zhange – University of Florida
Co-Author: Brian J. Pearson – Oregon State University
Co-Author: Andrew J. MacIntosh, PhD – Food Science and Human Nutrition Department, University of Florida (Gainesville, FL, 32601 USA)
Co-Author: Katherine Witrick, PhD – University of Florida
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-12 - Unraveling the Role of Fructose in 2-acetyl-3,4,5,6-tetrahydropyridine (ATHP) Production During Beer Brewing
Location: Sinatra Ballroom Foyer
Presenting Author: Keisuke Okada, MA – Asahi Breweries Ltd
Co-Author: Toshiaki Aikawa – Asahi Quality & Innovations, LTD.
Co-Author: Shigekuni Noba – Asahi Quality & Innovations, LTD.
Co-Author: Akane Yamamoto, MD – Asahi Breweries, LTD.
Co-Author: Nami Matsumura – Asahi Breweries, LTD.
Co-Author: Hisao Koizumi – Asahi Breweries, LTD.
Co-Author: Ken Fujimoto – Asahi Breweries, LTD.
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-14 - The Role of Carbon Dioxide and Carbonic Acid in Ensuring Microbial Safety of Non-alcoholic Beer
Location: Sinatra Ballroom Foyer
Co-Author: Joy Waite-Cusic – Oregon State University
Co-Author: Christopher Curtin – Oregon State University
Presenting Author: Roxana Navarro, MS – Oregon State University
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-16 - Brewing Beyond Barley: Unlocking 100% Unmalted Alternative Cereals with Enzymes
Location: Sinatra Ballroom Foyer
Co-Author: Sem Backaert, MS Bioscience Engineering – Innovation centre for Brewing & Fermentation (IBF), Ghent University
Co-Author: Pol Smout – Innovation centre for Brewing & Fermentation (IBF), HOGENT University of Applied Sciences and Arts
Co-Author: Joren Huys – Innovation centre for Brewing & Fermentation (IBF), Ghent University
Co-Author: Sylvie Vandoorne – Innovation centre for Brewing & Fermentation (IBF), HOGENT University of Applied Sciences and Arts
Co-Author: Elia Myncke – Innovation centre for Brewing & Fermentation (IBF), Ghent University
Co-Author: Dana Vanderputten – Innovation centre for Brewing & Fermentation (IBF), HOGENT University of Applied Sciences and Arts
Presenting Author: Jessika De Clippeleer, PhD (she/her/hers) – Innovation centre for Brewing & Fermentation (IBF), Ghent University
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-18 - Development of Microscale Filtration System for Predicting Filterability of Beer in Industrial Scale Beer Production
Location: Sinatra Ballroom Foyer
Presenting Author: Shinya Hirose, MS – SAPPORO BREWERIES LTD, Product & Technology Innovation Department
Co-Author: Azusa Asai – SAPPORO BREWERIES LTD, Product & Technology Innovation Department
Co-Author: Satoshi Tezaki – SAPPORO BREWERIES LTD, Value Creation Frontier Laboratories
Co-Author: Atsushi Tanigawa – SAPPORO BREWERIES LTD, Product & Technology Innovation Department
Co-Author: Tomokazu Takaoka – SAPPORO BREWERIES LTD, Product & Technology Innovation Department
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-20 - Study on Filtration-inhibitory Substances in Wheat Beer Using Originally Developed Microscale Filtration System
Location: Sinatra Ballroom Foyer
Presenting Author: AKANE ENOKI, MS – SAPPORO BREWERIES LTD, Value Creation Frontier Laboratories
Co-Author: Satoshi Tezaki – SAPPORO BREWERIES LTD, Value Creation Frontier Laboratories
Co-Author: Shinya Hirose, MS – SAPPORO BREWERIES LTD, Product & Technology Innovation Department
Co-Author: Azusa Asai – SAPPORO BREWERIES LTD, Product & Technology Innovation Department
Co-Author: Masahide Sato – SAPPORO BREWERIES LTD. Value Creation Frontier Laboratories
Co-Author: Toru Shioi – SAPPORO BREWERIES, Ltd. Value Creation Frontier Laboratories
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-22 - Browning Rate of High Molecular Weight Peptide-bound Maillard Reaction Products Formed by Thermal Load and Their Impact on Taste
Location: Sinatra Ballroom Foyer
Presenting Author: Reiko Ota – Kirin Holdings Co., Ltd.
Co-Author: Mayura Mochizuki (she/her/hers) – Kirin Holdings Company, Limited
Co-Author: Akira Horie – Kirin Holdings Company, Limited
Co-Author: Masaru Kato – Kirin Holdings Company, Limited
Co-Author: Aiko Morishita – Kirin Holdings Company, Limited
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-24 - Improving the Flavor Quality of Beer with Complex Sourness and Aroma
Location: Sinatra Ballroom Foyer
Presenting Author: Tomoyuki Kishimoto, MS – Suntory Spirits Limited
Co-Author: Xiaoyuan Shan – Suntory Spirits Limited - Osaka
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-28 - Innovative Strategy for Enhancing Beer Body by Controlling Residual Sugar Composition
Location: Sinatra Ballroom Foyer
Presenting Author: Akane Yamamoto, MD – Asahi Breweries, LTD.
Co-Author: Keisuke Okada, MA – Asahi Breweries Ltd
Co-Author: Takaki Okamoto – Asahi Breweries, Ltd.
Co-Author: Hirotoshi Satou – Asahi Breweries, Ltd.
Co-Author: Mikio Inada – Asahi Breweries, Ltd.
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-30 - Shelf Life of Rice and How It Affects Brewing Quality
Location: Sinatra Ballroom Foyer
Presenting Author: Maddie Shults (she/her/hers) – University of Arkansas
Co-Author: Scott Lafontaine, PhD – University of Arkansas
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-33 - Determining the Absolute Thresholds of Iron (III) Sulfate (Fe2(SO4)3) and Iron (III) Chloride (FeCl3) in Non-alcoholic Beer
Location: Sinatra Ballroom Foyer
Co-Author: Anne Hood – University of Arkansas
Presenting Author: Bernardo Pontes Guimaraes, MSc (he/him/his) – University of Arkansas
Co-Author: Scott Lafontaine, PhD – University of Arkansas
Author: Andrew Maust – University of Arkansas
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-34 - Exploring How Emulsified Hop Oil Products Affect Beer Flavor
Location: Sinatra Ballroom Foyer
Presenting Author: Tommy Yancone – Yakima Chief Hops
Co-Author: Dominic Wise – Yakima Chief Hops
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-36 - Aldehyde Scavenging in Very-low Alcohol Beers: A Quantitative Analytical Look at Beers Produced Using Maltose-negative Saccharomyces Cerevisiae
Location: Sinatra Ballroom Foyer
Presenting Author: Avi Shayevitz – Lallemand Inc.
Co-Author: Mathias Hutzler – TUM Research Center Weihenstephan for Brewing and Food Quality
Co-Author: Martin Zarnkow – Research Center Weihenstephan for Brewing and Food Quality
Co-Author: Friedrich Ampenberger – Research Center Weihenstephan for Brewing and Food Quality
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-38 - Determination of Beer Spoilage Lactic Acid Bacteria Focusing on the Cell Surface Structure of Bacteria
Location: Sinatra Ballroom Foyer
Presenting Author: Daisuke Sakata – SAPPORO BREWERIES, Ltd. Value Creation Frontier Laboratories
Co-Author: Masahiro Ogawa – SAPPORO BREWERIES, Ltd. Value Creation Frontier Laboratories
Co-Author: Masahide Sato – SAPPORO BREWERIES LTD. Value Creation Frontier Laboratories
Co-Author: Toru Shioi – SAPPORO BREWERIES, Ltd. Value Creation Frontier Laboratories
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-40 - Harnessing Co-Fermentation: Exploring Yeast Interactions for Enhanced Fermented Beverage Production
Location: Sinatra Ballroom Foyer
Presenting Author: Andrew J. MacIntosh, PhD – Food Science and Human Nutrition Department, University of Florida (Gainesville, FL, 32601 USA)
Co-Author: Virginia Covert – Department of Agricultural and Biological Engineering, University of Florida (Gainesville, FL, 32601 USA)
Co-Author: Nicholas Wendrick – Food Science and Human Nutrition Department, University of Florida (Gainesville, FL, 32601 USA)
Co-Author: Katherine Witrick, PhD – University of Florida
ASBC Program
Thursday, Aug 14th
4:30pm - 5:15pm PDT
P-42 - Survival of Salmonella Tennessee and Lactobacillus Plantarum in Hard Cider
Location: Sinatra Ballroom Foyer
Co-Author: Maddyson Frierson – Virginia Tech
Co-Author: Erin Kelley – Virginia Tech
Co-Author: Ken Hurley – Virginia Tech
Presenting Author: Amanda C. Stewart – Virginia Tech
Co-Author: Alexis Hamilton – Virginia Tech
ASBC Program
Thursday, Aug 14th
5:45pm - 6:45pm PDT
ASBC Volunteer Fair
Location: Sinatra Ballroom
ASBC Program
Friday, Aug 15th
10:45am - 12:00pm PDT
Focus Session - Optimizing Pasteurization for Microbial Stabilization of Non-Alcoholic Beverages
Location: Springs Ballroom A-C
Organizer: Simon Carlsen, PhD – Novonesis - Denmark
Speaker: Oliver Kunz, MSc (he/him/his) – Research Center Weihenstephan for Brewing and Food Quality
Speaker: Thomas Mooney (he/him/his) – Molson Coors
Speaker: Wilfredo Ocasio, PhD – IEH Center for Food & Pharmaceutical Process Safety
Speaker: Grzegorz Rachon, Dr – Campden BRI
Organizer: Urs Wellhoener, PhD – Boston Beer Co.
Organizer: Tobias Fischborn, PhD – Lallemand Brewing
Moderator: Simon Carlsen, PhD – Novonesis - Denmark
ASBC Program
Friday, Aug 15th
10:45am - 12:00pm PDT
Focus Session - Using Practical Research and Innovative Strategies for Development of New Hop Products with sponsorship support from Yakima Chief Hops
Location: Springs Ballroom G-L
Organizer: Ashley Hale – Yakima Chief Ranches
Organizer: Lindsey Rubottom – University of Oregon
Speaker: Jeff Dailey – John I. Haas
Speaker: Julia J. Jennings, PhD (she/her/hers) – John I. Haas
Speaker: Daniel C. King (he/him/his) – Kalsec Inc
Speaker: Iain Oswald – Director of RND
Speaker: Craig Thomas, MSc – Abstrax Hops
Speaker: Tommy Yancone – Yakima Chief Hops
Moderator: Ashley Hale – Yakima Chief Ranches
ASBC Program
With Sponsorship Support From
Friday, Aug 15th
1:30pm - 2:45pm PDT
ASBC Technical Session - Hops
Location: Springs Ballroom A-C
Moderator: Dominic Wise – Yakima Chief Hops
ASBC Program
Friday, Aug 15th
1:30pm - 2:45pm PDT
ASBC Technical Session - Yeast
Location: Springs Ballroom F
Moderator: Matthew Winans, PhD – Fermentis by Lesaffre
ASBC Program
Friday, Aug 15th
1:30pm - 1:55pm PDT
Characterizing Aroma Hop Aging and Evaluating HSI Reliability Through Commercial Inventory Examination
Location: Springs Ballroom A-C
Presenting Author: Cecile Chenot, PhD – Oregon State University
Co-Author: Thomas H. Shellhammer, PhD (he/him/his) – Oregon State University
ASBC Program
Friday, Aug 15th
1:30pm - 1:55pm PDT
Comparing Liquid and Dried Yeast: Fermentation Performance and Flavor Stability over Multiple Generations
Location: Springs Ballroom F
Presenting Author: Jun Yomo, MA (she/her/hers) – Suntory Spirits Limited, Oregon State University
Co-Author: Jeffrey Clawson – Oregon State University
Co-Author: Thomas H. Shellhammer, PhD (he/him/his) – Oregon State University
ASBC Program
Friday, Aug 15th
1:55pm - 2:20pm PDT
Enhanced Enzymatic Release of Polyfunctional Thiols from Glutathionylated And/or γ-glucys-s Conjugates over Cysteinylated Precursors in Lager and Special Yeasts: Toward Novel Cofermentation Strategies
Location: Springs Ballroom F
Presenting Author: Margaux Simon, PhD – UCLouvain INBR
Co-Author: Coraline Calicis – UCLouvain, INBR
Co-Author: Cecile Chenot, PhD – Oregon State University
Co-Author: Sonia Collin – UCL Labo de brasserie
ASBC Program
Friday, Aug 15th
1:55pm - 2:20pm PDT
Investigation of the Reaction Pathways and Origins of Geraniol Biotransformation Products Using a Deuterated Chemical Standard
Location: Springs Ballroom A-C
Presenting Author: Jacqueline Brummett – Yakima Chief Hops
ASBC Program
Friday, Aug 15th
2:20pm - 2:45pm PDT
Nitrogen Dynamics in Dry-hopped Fermentations: Impact on Yeast Metabolism and Beer Flavor
Location: Springs Ballroom F
Co-Author: Ronald Samia – Oregon State University
Presenting Author: Cecile Chenot, PhD – Oregon State University
Co-Author: Avi Shayevitz – Lallemand Inc.
Co-Author: Tobias Fischborn, PhD – Lallemand Brewing
Co-Author: Thomas H. Shellhammer, PhD (he/him/his) – Oregon State University
ASBC Program
Friday, Aug 15th
2:20pm - 2:45pm PDT
Smoke Exposure in Hops: Comparisons of Field and Kiln Smoke Sources and the Impact on Hop Quality
Location: Springs Ballroom A-C
Presenting Author: Cade Jobe (he/him/his) – Oregon State University
Co-Author: Thomas H. Shellhammer, PhD (he/him/his) – Oregon State University
ASBC Program
Friday, Aug 15th
3:15pm - 4:30pm PDT
Focus Session - Next-Gen Brewing Yeast: Evolution, Innovation, and Application
Location: Springs Ballroom F
Organizer: Maitreya Dunham, PhD (she/her/hers) – University of Washington
Organizer: Matthew Winans, PhD – Fermentis by Lesaffre
Organizer: Urs Wellhoener, PhD – Boston Beer Co.
Organizer: Tobias Fischborn, PhD – Lallemand Brewing
Speaker: Barbara Dunn, PhD (she/her/hers) – University of Washington
Speaker: Richard Preiss, MSc – Escarpment Laboratories
Speaker: Laura Burns, PhD – Omega Yeast
Speaker: Brian Gibson – Technische Universität Berlin
Moderator: Maitreya Dunham, PhD (she/her/hers) – University of Washington
Speaker: Charles Denby – Berkeley Yeast
ASBC Program
Friday, Aug 15th
3:15pm - 4:30pm PDT
Focus Session - Strategies for Understanding and Extending Shelf-Life
Location: Springs Ballroom D-E
Organizer: Samantha Bennett (she/her/hers) – New Glarus Brewing Company
Organizer: Ashley Hale – Yakima Chief Ranches
Organizer: Lindsey Rubottom – University of Oregon
Speaker: Jacquelyn Jordan, MS (she/her/hers) – The Boston Beer Company
Speaker: Daniel LePage – Creature Comforts Brewing Co.
Speaker: Samantha Bennett (she/her/hers) – New Glarus Brewing Company
Speaker: Stephanie Sukal, MS (she/her/hers) – The Boston Beer Company
Moderator: Samantha Bennett (she/her/hers) – New Glarus Brewing Company
Moderator: Ashley Hale – Yakima Chief Ranches
ASBC Program