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L
Lafontaine, Scott

University of Arkansas

Beyond Sweetness – a Study on Yeast Selection, High-gravity Fermentation, and Glucose Oxidase in Non-alcoholic Beer Production
Location: Springs Ballroom D-E

Scott Lafontaine

Favorite

Focus Session - Alternative Grains and Cropping Systems: Potential for the Malting and Brewing Industries
Location: Springs Ballroom F

Scott Lafontaine

Favorite

Focus Session - Beyond Barley, Brewing with Alternative Grain
Location: Springs Ballroom F

Scott Lafontaine

Favorite

Industrial Perspectives on Malted Rice: Upscaling Production and Insights from Malt Houses and Breweries
Location: Springs Ballroom F

Scott Lafontaine

Favorite

Investigating Antimicrobial Factors for the Stabilization of Beyond Beer Products
Location: Springs Ballroom A-C

Scott Lafontaine

Favorite

Making a Sake-like Product with Traditional Brewing Methods
Location: Springs Ballroom F

Scott Lafontaine

Favorite

Malting and Brewing Qualities of Globally Sourced Rice Cultivars
Location: Springs Ballroom A-C

Scott Lafontaine

Favorite

P-05 - Aging Behavior and Flavor Stability of Hoppy Ales: Chemical and Sensory Insights
Location: Sinatra Ballroom Foyer

Scott Lafontaine

Favorite

P-06 - Evaluating the Impact of Surface Microbiomes from Germinating Barley on the Flavor Profile of Malted Rice
Location: Sinatra Ballroom Foyer

Scott Lafontaine

Favorite

P-27 - From Tradition to Innovation: Koji Enzymes in Next-Gen Fermentation
Location: Sinatra Ballroom Foyer

Scott Lafontaine

Favorite

P-30 - Shelf Life of Rice and How It Affects Brewing Quality
Location: Sinatra Ballroom Foyer

Scott Lafontaine

Favorite

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

Scott Lafontaine

Favorite

P-44 - Filtering the Facts. How Yeast Choice Shapes Non-alcoholic Beer Filtration & Stability
Location: Sinatra Ballroom Foyer

Scott Lafontaine

Favorite

Landry, Nathan

New Belgium Brewing Company

Jeepers, Creepers, we got Weepers! So Now What?
Location: Springs Ballroom G-L

Nathan Landry

Favorite

Lane, Kevin

Fermentis

Beyond Sweetness – a Study on Yeast Selection, High-gravity Fermentation, and Glucose Oxidase in Non-alcoholic Beer Production
Location: Springs Ballroom D-E

Kevin Lane

Favorite

The Role of Kettle Souring in Non-alcoholic Beer: Amplifying Hop Flavor Perception and Overall Beer Quality
Location: Springs Ballroom F

Kevin Lane

Favorite

Leach, Sami

Proximity Malt

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

Sami Leach

Favorite

Lehnhardt, Florian

Research Center Weihenstephan for Brewing and Food Quality at Technical University of Munich

Profiling Free Fatty Acids in Beer Wort Using an Isolator Column-assisted LC-MS/MS Technique
Location: Springs Ballroom F

Florian Lehnhardt

Favorite

LePage, Daniel

Creature Comforts Brewing Co.

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

Daniel LePage

Favorite

Lewis, Ashton

RahrBSG

Focus Session - Ask The Brewmasters; Navigating The Challenges Of Modern Brewery Operations
Location: Springs Ballroom G-L

Ashton Lewis

Favorite

Focus Session - New Horizons in Barley Research
Location: Springs Ballroom F

Ashton Lewis

Favorite

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

Ashton Lewis

Favorite

Ley, Andrea

New Belgium Brewing Company

Utilizing Chemistry, Microbiology, and Sensory data to Better Control Quality Outcomes and Predictability in a High-gravity Brewing Environment
Location: Springs Ballroom D-E

Andrea Ley

Favorite

Lindsey, Jermaine

bioMérieux

Identification and Characterization of a Novel Target for Diastatic Activity in Saccharomyces cerevisiae
Location: Springs Ballroom G-L

Jermaine Lindsey

Favorite

Lindtner, Sarina

Research Center Weihenstephan for Brewing and Food Quality at Technical University of Munich

Profiling Free Fatty Acids in Beer Wort Using an Isolator Column-assisted LC-MS/MS Technique
Location: Springs Ballroom F

Sarina Lindtner

Favorite

Littlewood, Alistair

Cara Technology Ltd

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

Alistair Littlewood

Favorite

Li, Yishen

International Centre for Brewing Sciences (ICBS), University of Nottingham

Development of Natural Antioxidant Blends for Improved Beer Oxidative Stability
Location: Springs Ballroom A-C

Yishen Li

Favorite

Liza-Diaz, Eduardo

Fermentis

Part 1: Hazy IPAs Demystified: Yeast's Role in Aroma and STability & Evaluating an Experimental Yeast-Derived Nutrient for Performance in High Gravity Brewing

Eduardo Liza-Diaz

Favorite

Sponsored Session - Yeast Research and Technical Updates with Fermentis
Location: Springs Ballroom D-E

Eduardo Liza-Diaz

Favorite

P-17 - Hazy IPAs Demystified: Yeast’s Role in Aroma and Stability
Location: Sinatra Ballroom Foyer

Eduardo Liza-Diaz

Favorite

Lozen, Tim

Bell's Brewery Inc

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

Tim Lozen

Favorite

Master Brewers Technical Session - Packaging
Location: Springs Ballroom G-L

Tim Lozen

Favorite

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

Tim Lozen

Favorite

Master Brewers Technical Session - Raw Materials
Location: Springs Ballroom G-L

Tim Lozen

Favorite

Luterbacher, Matthias

M&L Consulting

BrewTech Innovations: MLFISTA by Corosys
Location: Springs Ballroom D-E

Matthias Luterbacher

Favorite