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Sakata, Daisuke
SAPPORO BREWERIES, Ltd. Value Creation Frontier Laboratories
P-38 - Determination of Beer Spoilage Lactic Acid Bacteria Focusing on the Cell Surface Structure of Bacteria
Location: Sinatra Ballroom Foyer
Daisuke Sakata
Favorite
Samia, Ronald
Oregon State University
Nitrogen Dynamics in Dry-hopped Fermentations: Impact on Yeast Metabolism and Beer Flavor
Location: Springs Ballroom F
Ronald Samia
Favorite
Samp, Eric
New Belgium Brewing Company
Focus Session - Canning, More Trouble Than It Seams
Location: Springs Ballroom A-C
Eric Samp
Favorite
Jeepers, Creepers, we got Weepers! So Now What?
Location: Springs Ballroom G-L
Eric Samp
Favorite
Sanekata, Ayako
Sapporo Breweries Ltd. Value Creation Frontier Laboratories
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
Ayako Sanekata
Favorite
Sasaki, Kanako
Institute for Future Beverages, Research & Development Division, KIRIN Holdings Company, Limited
P-07 - Exploration of Fruity Aroma Compounds in Japanese Hops "MURAKAMI SEVEN"
Location: Sinatra Ballroom Foyer
Kanako Sasaki
Favorite
Sato, Chizuru
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
Chizuru Sato
Favorite
Sato, Masahide
SAPPORO BREWERIES LTD. Value Creation Frontier Laboratories
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
Masahide Sato
Favorite
P-20 - Study on Filtration-inhibitory Substances in Wheat Beer Using Originally Developed Microscale Filtration System
Location: Sinatra Ballroom Foyer
Masahide Sato
Favorite
P-38 - Determination of Beer Spoilage Lactic Acid Bacteria Focusing on the Cell Surface Structure of Bacteria
Location: Sinatra Ballroom Foyer
Masahide Sato
Favorite
Satou, Hirotoshi
Asahi Breweries, Ltd.
P-28 - Innovative Strategy for Enhancing Beer Body by Controlling Residual Sugar Composition
Location: Sinatra Ballroom Foyer
Hirotoshi Satou
Favorite
Sawada, Miho
Suntory Holdings Limited
P-25 - Study on the Thermal Stability of Hydroperoxide Lyase (HPL) in Malt
Location: Sinatra Ballroom Foyer
Miho Sawada
Favorite
Scholten, John
Kalsec Inc
Trans-humulinones – Synthesis, Structural Characterization and Comparison to Cis-humulinones
Location: Springs Ballroom F
John Scholten
Favorite
Schreurs, Michiel
VIB-KU Leuven
Leveraging Machine Learning to Explore and Improve Beer Flavor
Location: Springs Ballroom D-E
Michiel Schreurs
Favorite
Schubert, Christian
VLB Berlin / 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
Christian Schubert
Favorite
Making a Sake-like Product with Traditional Brewing Methods
Location: Springs Ballroom F
Christian Schubert
Favorite
The Complexities of Non-alcoholic Beers - Understanding How Production Methods Shape Fresh Flavor and Aging Profiles
Location: Springs Ballroom F
Christian Schubert
Favorite
P-05 - Aging Behavior and Flavor Stability of Hoppy Ales: Chemical and Sensory Insights
Location: Sinatra Ballroom Foyer
Christian Schubert
Favorite
P-27 - From Tradition to Innovation: Koji Enzymes in Next-Gen Fermentation
Location: Sinatra Ballroom Foyer
Christian Schubert
Favorite
P-44 - Filtering the Facts. How Yeast Choice Shapes Non-alcoholic Beer Filtration & Stability
Location: Sinatra Ballroom Foyer
Christian Schubert
Favorite
Scott, Samantha
University of Florida
P-10 - The Impact Florida Grown Greenhouse Hops Has on the Aromatic Compounds of Dry-hopped Beer
Location: Sinatra Ballroom Foyer
Samantha Scott
Favorite
Seitz, Riley
BevSource
Focus Session - Brewing Strong Partnerships: Managing External Contract Relationships
Location: Springs Ballroom A-C
Riley Seitz
Favorite
Sen, Rahul
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
Rahul Sen
Favorite
P-06 - Evaluating the Impact of Surface Microbiomes from Germinating Barley on the Flavor Profile of Malted Rice
Location: Sinatra Ballroom Foyer
Rahul Sen
Favorite
P-27 - From Tradition to Innovation: Koji Enzymes in Next-Gen Fermentation
Location: Sinatra Ballroom Foyer
Rahul Sen
Favorite
P-44 - Filtering the Facts. How Yeast Choice Shapes Non-alcoholic Beer Filtration & Stability
Location: Sinatra Ballroom Foyer
Rahul Sen
Favorite
Shan, Xiaoyuan
Suntory Spirits Limited - Osaka
P-24 - Improving the Flavor Quality of Beer with Complex Sourness and Aroma
Location: Sinatra Ballroom Foyer
Xiaoyuan Shan
Favorite
P-25 - Study on the Thermal Stability of Hydroperoxide Lyase (HPL) in Malt
Location: Sinatra Ballroom Foyer
Xiaoyuan Shan
Favorite
Sharma, Neeraj
Kerry
Functional Proteins That Offer Enhanced Functionality and Qualities of Malt Beverages, Whether into Alcoholic or Non-, Likely That Could Benefit from Longer Lasting Foam, and Optimal 'Lacing'
Location: Springs Ballroom G-L
Neeraj Sharma
Favorite
Shayevitz, Avi
Lallemand Inc.
Nitrogen Dynamics in Dry-hopped Fermentations: Impact on Yeast Metabolism and Beer Flavor
Location: Springs Ballroom F
Avi Shayevitz
Favorite
ASBC Technical Session - Novel Innovations
Location: Springs Ballroom D-E
Avi Shayevitz
Favorite
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
Avi Shayevitz
Favorite
P-39 - Evaluation of Potential for Kettle Souring and the Formation of ‘mousey’ off Flavor
Location: Sinatra Ballroom Foyer
Avi Shayevitz
Favorite
Shellhammer, Thomas
Oregon State University
Characterizing Aroma Hop Aging and Evaluating HSI Reliability Through Commercial Inventory Examination
Location: Springs Ballroom A-C
Thomas Shellhammer
Favorite
Comparing Liquid and Dried Yeast: Fermentation Performance and Flavor Stability over Multiple Generations
Location: Springs Ballroom F
Thomas Shellhammer
Favorite
Focus Session - Global Perspectives in Brewing Science: Trends, Innovations, and Challenges Across Borders
Location: Springs Ballroom D-E
Thomas Shellhammer
Favorite
Nitrogen Dynamics in Dry-hopped Fermentations: Impact on Yeast Metabolism and Beer Flavor
Location: Springs Ballroom F
Thomas Shellhammer
Favorite
Smoke Exposure in Hops: Comparisons of Field and Kiln Smoke Sources and the Impact on Hop Quality
Location: Springs Ballroom A-C
Thomas Shellhammer
Favorite
SHIBA, Koki
SAPPORO BREWERIES LTD, Chiba Brewery
P-19 - Investigation of Brewing Parameters for Improving Wheat Beer Filterability
Location: Sinatra Ballroom Foyer
Koki SHIBA
Favorite
Shioi, Toru
SAPPORO BREWERIES, Ltd. Value Creation Frontier Laboratories
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
Toru Shioi
Favorite
P-20 - Study on Filtration-inhibitory Substances in Wheat Beer Using Originally Developed Microscale Filtration System
Location: Sinatra Ballroom Foyer
Toru Shioi
Favorite
P-38 - Determination of Beer Spoilage Lactic Acid Bacteria Focusing on the Cell Surface Structure of Bacteria
Location: Sinatra Ballroom Foyer
Toru Shioi
Favorite
Shults, Maddie
University of Arkansas
P-30 - Shelf Life of Rice and How It Affects Brewing Quality
Location: Sinatra Ballroom Foyer
Maddie Shults
Favorite
Simon, Margaux
UCLouvain INBR
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
Margaux Simon
Favorite
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
Margaux Simon
Favorite
Simon, Mike
Sennos
BrewTech Innovations: Sennos M3 Real-Time Fermentation Sensor + Sennos System
Location: Springs Ballroom D-E
Mike Simon
Favorite
Simpson, Bill
Cara Technology
Focus Session - Flavor Quest: Discovering Flavours and Off-Flavours of No & Low Alcohol Beers
Location: Springs Ballroom F
Bill Simpson
Favorite
Skadhauger, Birgitte
Carlsberg Research Laboratory
Focus Session - New Horizons in Barley Research
Location: Springs Ballroom F
Birgitte Skadhauger
Favorite
Skrbek, Peter
Deschutes Brewery
Focus Session - Global Perspectives in Brewing Science: Trends, Innovations, and Challenges Across Borders
Location: Springs Ballroom D-E
Peter Skrbek
Favorite
Smith, Grant
Pneumatic Scale Angelus
Focus Session - Canning, More Trouble Than It Seams
Location: Springs Ballroom A-C
Grant Smith
Favorite
Pre-Meeting Workshop: Let's Get Seam Savvy! A Hands-On Dive into Double Seams & Troubleshooting.
Location: Director 4
Grant Smith
Favorite
Smout, Pol
Innovation centre for Brewing & Fermentation (IBF), HOGENT University of Applied Sciences and Arts
Enzyme-powered NAB: A New Approach with 100% Unmalted Alternative Cereals
Location: Springs Ballroom F
Pol Smout
Favorite
P-16 - Brewing Beyond Barley: Unlocking 100% Unmalted Alternative Cereals with Enzymes
Location: Sinatra Ballroom Foyer
Pol Smout
Favorite
Stanwood, Ben
Rahr Corporation
P-41 - Mash Impact on Malt Microflora Survival in Unboiled Wort
Location: Sinatra Ballroom Foyer
Ben Stanwood
Favorite
Staugaard, Nicolai
Novonesis
BrewTech Innovations: Ceremix Go
Location: Springs Ballroom D-E
Nicolai Staugaard
Favorite
Focus Session - Beyond Barley, Brewing with Alternative Grain
Location: Springs Ballroom F
Nicolai Staugaard
Favorite
Steele, Mitch
New Realm Brewing
Focus Session - Ask The Brewmasters; Navigating The Challenges Of Modern Brewery Operations
Location: Springs Ballroom G-L
Mitch Steele
Favorite
Focus Session - Tying It All Together: Linking the Science of Thiols to Sensory and Practical Brewing
Location: Springs Ballroom G-L
Mitch Steele
Favorite
Steensels, Jan
VIB-KU LEUVEN
Leveraging Machine Learning to Explore and Improve Beer Flavor
Location: Springs Ballroom D-E
Jan Steensels
Favorite
Steinhaus, Martin
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
Martin Steinhaus
Favorite
Stewart, Amanda
Virginia Tech
ASBC Technical Session - Analytical
Location: Springs Ballroom F
Amanda Stewart
Favorite
P-42 - Survival of Salmonella Tennessee and Lactobacillus Plantarum in Hard Cider
Location: Sinatra Ballroom Foyer
Amanda Stewart
Favorite
Stults, Madi
Saint Arnold Brewing Co
In Search of a More Sessionable Lager: A Study in Volume Testing
Location: Springs Ballroom G-L
Madi Stults
Favorite
Sugimura, Tetsu
Institute for Future Beverages, Research & Development Division, KIRIN Holdings Company, Limited
P-07 - Exploration of Fruity Aroma Compounds in Japanese Hops "MURAKAMI SEVEN"
Location: Sinatra Ballroom Foyer
Tetsu Sugimura
Favorite
Sukal, Stephanie
The Boston Beer Company
Focus Session - Strategies for Understanding and Extending Shelf-Life
Location: Springs Ballroom D-E
Stephanie Sukal
Favorite
