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M
MacIntosh, Andrew

Food Science and Human Nutrition Department, University of Florida (Gainesville, FL, 32601 USA)

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

Andrew MacIntosh

Favorite

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

Andrew MacIntosh

Favorite

P-40 - Harnessing Co-Fermentation: Exploring Yeast Interactions for Enhanced Fermented Beverage Production
Location: Sinatra Ballroom Foyer

Andrew MacIntosh

Favorite

Mall, Veronika

Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM)

P-09 - Sensomics – Make Beer Aroma Great Again!
Location: Sinatra Ballroom Foyer

Veronika Mall

Favorite

Maruebi, Junya

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

Junya Maruebi

Favorite

Matsumura, Nami

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

Nami Matsumura

Favorite

Maurice, Mary-Jane

MJ Maurice consultants

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

Mary-Jane Maurice

Favorite

Maust, Andrew

University of Arkansas

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

Andrew Maust

Favorite

ASBC Technical Session - Non-Alcohol Beer
Location: Springs Ballroom F

Andrew Maust

Favorite

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

Andrew Maust

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

Andrew Maust

Favorite

Maxminer, Jörg

Filtrox AG

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

Jörg Maxminer

Favorite

Medina, Miquel

RahrBSG

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

Miquel Medina

Favorite

MEULEMANS, Stéphane

Fermentis

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

Stéphane MEULEMANS

Favorite

Mochizuki, Mayura

Kirin Holdings Company, Limited

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

Mayura Mochizuki

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

Mayura Mochizuki

Favorite

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

Mayura Mochizuki

Favorite

Montandon, Gabriela

Enhancing Lager and Ale Complexity: Secondary Fermentation for Flavor Diversification and Increased Stability
Location: Springs Ballroom D-E

Gabriela Montandon

Favorite

Mooney, Thomas

Molson Coors

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

Thomas Mooney

Favorite

Moorcroft, Joe

New Belgium Brewing Company

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

Joe Moorcroft

Favorite

Moore, Thomas

Sierra Nevada Brewing Co.

Focus Session - Yield Improvement: Practical and Advanced Techniques to Do More with Less
Location: Springs Ballroom D-E

Thomas Moore

Favorite

Morishita, Aiko

Kirin Holdings Company, Limited

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

Aiko Morishita

Favorite

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

Aiko Morishita

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

Aiko Morishita

Favorite

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

Aiko Morishita

Favorite

Morrissy, Campbell

Pfriem Family Brewers

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

Campbell Morrissy

Favorite

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

Campbell Morrissy

Favorite

Muston, Jeff

Sierra Nevada Brewing Co.

Brewtech Innovation Talks
Location: Springs Ballroom D-E

Jeff Muston

Favorite

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

Jeff Muston

Favorite

Focus Session - Yield Improvement: Practical and Advanced Techniques to Do More with Less
Location: Springs Ballroom D-E

Jeff Muston

Favorite

Myncke, Elia

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

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

Elia Myncke

Favorite

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

Elia Myncke

Favorite