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K
Kageruka, Hubert

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

Hubert Kageruka

Favorite

Kajikawa, Yoshiteru

Kirin Holdings Co Ltd - Yokohama

P-02 - Mechanism Underlying Winter-type Gushing in Beer: A Study on Chemical Reactions During Storage
Location: Sinatra Ballroom Foyer

Yoshiteru Kajikawa

Favorite

Kano, Tomonori

Kirin Holdings Company, Limited

Impact of Proteolysis Using Ingredients Other Than Malted Barley on Beer Quality
Location: Springs Ballroom F

Tomonori Kano

Favorite

Kapsner, Sarah

Surly Brewing Co

P-13 - THC Beverages: Is Your Potency Staying Put?
Location: Sinatra Ballroom Foyer

Sarah Kapsner

Favorite

Kasprian, Aniko

TTB

Compliance on Tap: TTB's Top 5 Compliance Tips and Low/No Alcohol Regulations
Location: Springs Ballroom D-E

Aniko Kasprian

Favorite

Kato, Haruhito

Kirin Holdings Co Ltd - Yokohama

P-02 - Mechanism Underlying Winter-type Gushing in Beer: A Study on Chemical Reactions During Storage
Location: Sinatra Ballroom Foyer

Haruhito Kato

Favorite

Kato, Masaru

Kirin Holdings Company, Limited

Impact of Proteolysis Using Ingredients Other Than Malted Barley on Beer Quality
Location: Springs Ballroom F

Masaru Kato

Favorite

P-02 - Mechanism Underlying Winter-type Gushing in Beer: A Study on Chemical Reactions During Storage
Location: Sinatra Ballroom Foyer

Masaru Kato

Favorite

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

Masaru Kato

Favorite

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

Masaru Kato

Favorite

Kawachika, Kai

University of Florida

Impact Dosing of Industrial Hemp (Cannabis Sativa) Has on the Aromatic Characteristics of Dry-hemped Beer
Location: Springs Ballroom A-C

Kai Kawachika

Favorite

P-08 - Impact of Hot versus Cold Steeping of Tea on the Chemical Characteristics of Kombucha
Location: Sinatra Ballroom Foyer

Kai Kawachika

Favorite

P-10 - The Impact Florida Grown Greenhouse Hops Has on the Aromatic Compounds of Dry-hopped Beer
Location: Sinatra Ballroom Foyer

Kai Kawachika

Favorite

Keene, Shae

University of Florida

Impact Dosing of Industrial Hemp (Cannabis Sativa) Has on the Aromatic Characteristics of Dry-hemped Beer
Location: Springs Ballroom A-C

Shae Keene

Favorite

Keller, Melissa

TTB

Compliance on Tap: TTB's Top 5 Compliance Tips and Low/No Alcohol Regulations
Location: Springs Ballroom D-E

Melissa Keller

Favorite

Kelley, Erin

Virginia Tech

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

Erin Kelley

Favorite

Kihara, Makoto

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

Makoto Kihara

Favorite

King, Daniel

Kalsec Inc

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

Daniel King

Favorite

Trans-humulinones – Synthesis, Structural Characterization and Comparison to Cis-humulinones
Location: Springs Ballroom F

Daniel King

Favorite

Kingsford, Justin

Hop Valley Brewing Company

Focus Session - Canning, More Trouble Than It Seams
Location: Springs Ballroom A-C

Justin Kingsford

Favorite

Pre-Meeting Workshop: Let's Get Seam Savvy! A Hands-On Dive into Double Seams & Troubleshooting.
Location: Director 4

Justin Kingsford

Favorite

Kino, Hiroyasu

Sapporo Breweries Ltd

Focus Session - Global Perspectives in Brewing Science: Trends, Innovations, and Challenges Across Borders
Location: Springs Ballroom D-E

Hiroyasu Kino

Favorite

Kishimoto, Tomoyuki

Suntory Spirits Limited

P-24 - Improving the Flavor Quality of Beer with Complex Sourness and Aroma
Location: Sinatra Ballroom Foyer

Tomoyuki Kishimoto

Favorite

Koie, Koichiro

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

Koichiro Koie

Favorite

Koizumi, Hisao

Asahi Breweries, LTD.

P-12 - Unraveling the Role of Fructose in 2-acetyl-3,4,5,6-tetrahydropyridine (ATHP) Production During Beer Brewing
Location: Sinatra Ballroom Foyer

Hisao Koizumi

Favorite

Kosugi, Takayuki

SAPPORO BREWERIES LTD, Product & Technology Innovation Department

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

Takayuki Kosugi

Favorite

Krasowski, Jason

Goose Island Beer Co.

Focus Session - Mash Filtration: An Overview and Practical Application in a Contemporary Brewing Environment.
Location: Springs Ballroom D-E

Jason Krasowski

Favorite

Kremenak, Jesse

Kremenak NanoTech, Inc.

Shredder: Instant, Zero-Energy Pasteurization
Location: Springs Ballroom A-C

Jesse Kremenak

Favorite

Kukar, Theresa

RahrBSG

P-11 - An Improved Calcofluor Assay for Beta-glucan Determination
Location: Sinatra Ballroom Foyer

Theresa Kukar

Favorite

Kunz, Oliver

Research Center Weihenstephan for Brewing and Food Quality

Focus Session - Optimizing Pasteurization for Microbial Stabilization of Non-Alcoholic Beverages
Location: Springs Ballroom A-C

Oliver Kunz

Favorite

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

Oliver Kunz

Favorite