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Habumugisha, Ephrem

UCLouvain

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

Ephrem Habumugisha

Favorite

Hale, Ashley

Yakima Chief Ranches

Focus Session - Strategies for Understanding and Extending Shelf-Life
Location: Springs Ballroom D-E

Ashley Hale

Favorite

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

Ashley Hale

Favorite

Pre-Meeting Workshop: Navigating Evolving Environments Through Sensory Collaboration
Location: Director A

Ashley Hale

Favorite

Focus Session - THC Beverages: Navigating Quality, Regulations, and Technical Challenges
Location: Springs Ballroom A-C

Ashley Hale

Favorite

Hamilton, Alexis

Virginia Tech

P-42 - Survival of Salmonella Tennessee and Lactobacillus Plantarum in Hard Cider
Location: Sinatra Ballroom Foyer

Alexis Hamilton

Favorite

Harmon, Janelle

Unaffiliated

Pre-Meeting Workshop: Navigating Evolving Environments Through Sensory Collaboration
Location: Director A

Janelle Harmon

Favorite

Hendler, Jack

Jack's Abby Brewing

Focus Session - An Open Panel Exploration of the History, Evolution and Brewing of Lager Beer
Location: Springs Ballroom G-L

Jack Hendler

Favorite

Hermans, Constance

UCL Labo de brasserie

P-21 - A Hidden Threat in Beer: furan-2(5h)-one, a Small Undesired Genotoxic Carbonyl Originating from Special Malts
Location: Sinatra Ballroom Foyer

Constance Hermans

Favorite

Hicks, Alicia

Deschutes Brewery

Focus Session - What You Don’t See Can Hurt Them: Protecting Your Customers, Business Partners, and Brands Through Food Safety
Location: Springs Ballroom A-C

Alicia Hicks

Favorite

Hirose, Shinya

SAPPORO BREWERIES LTD, Product & Technology Innovation Department

P-18 - Development of Microscale Filtration System for Predicting Filterability of Beer in Industrial Scale Beer Production
Location: Sinatra Ballroom Foyer

Shinya Hirose

Favorite

P-19 - Investigation of Brewing Parameters for Improving Wheat Beer Filterability
Location: Sinatra Ballroom Foyer

Shinya Hirose

Favorite

P-20 - Study on Filtration-inhibitory Substances in Wheat Beer Using Originally Developed Microscale Filtration System
Location: Sinatra Ballroom Foyer

Shinya Hirose

Favorite

Hogsett, John

Yakima Chief Hops

P-31 - Investigating the Effects of Oil-based Dry Hopping on Yeast Viability
Location: Sinatra Ballroom Foyer

John Hogsett

Favorite

Hoki, Takehiro

SAPPORO BREWERIES LTD.

Approaches to Reducing Carbon Dioxide Emissions in the Malting Process.
-Brewing Performance of ‘Dual-S Barley’ Malt with 2 Days Germination Period-
Location: Springs Ballroom G-L

Takehiro Hoki

Favorite

Hood, Anne

University of Arkansas

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

Anne Hood

Favorite

Hooper, Andy

Barnum Mechanical Inc

Focus Session - A Campfire Session: Ask Me Anything About Brewery Engineering
Location: Springs Ballroom G-L

Andy Hooper

Favorite

Horie, Akira

Kirin Holdings Company, Limited

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

Akira Horie

Favorite

P-23 - Changes in Maillard Reaction Products Due to Heating in Beer Brewing and Their Effects on Koku
Location: Sinatra Ballroom Foyer

Akira Horie

Favorite

Howard, Ashley

Boston Beer Company

Focus Session - THC Beverages: Navigating Quality, Regulations, and Technical Challenges
Location: Springs Ballroom A-C

Ashley Howard

Favorite

Hurley, Ken

Virginia Tech

P-42 - Survival of Salmonella Tennessee and Lactobacillus Plantarum in Hard Cider
Location: Sinatra Ballroom Foyer

Ken Hurley

Favorite

Hutzler, Mathias

TUM Research Center Weihenstephan for Brewing and Food Quality

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

Mathias Hutzler

Favorite

P-37 - Characterization and Evaluation of the Microflora of Tunnel Pasteurizers in the Beverage Industry
Location: Sinatra Ballroom Foyer

Mathias Hutzler

Favorite

Huys, Joren

Innovation centre for Brewing & Fermentation (IBF), Ghent University

Enzyme-powered NAB: A New Approach with 100% Unmalted Alternative Cereals
Location: Springs Ballroom F

Joren Huys

Favorite

P-16 - Brewing Beyond Barley: Unlocking 100% Unmalted Alternative Cereals with Enzymes
Location: Sinatra Ballroom Foyer

Joren Huys

Favorite