Kevin Asato, Executive Director - National Black Brewers Association & Managing Partner, Davin Brand Management
Jason Perrault, CEO and Head Hop Breeder - Yakima Chief Ranches & CEO, Perrault Farms
Focus Sessions
Global Perspectives in Brewing Science: The Art & Science of Japanese Beer
Flavor Quest: Discovering Flavours and Off-Flavours of No & Low Alcohol Beers
THC Beverages: Navigating Quality, Regulations, and Technical Challenges
An Open Panel Exploration of the History, Evolution and Brewing of Lager Beer
Yield Improvement: Practical and Advanced Techniques to Do More with Less
Not your father's NA beer: recipe design and process parameters for flavorful outcomes in non-alcoholic beer production
Mash Filtration: An Overview and Practical Application in a Contemporary Brewing Environment
Canning, More Trouble That It Seams
Yeast Research and Technical Updates with Fermentis
Tying it all Together - Linking the Science to Sensory and Practical Brewing
Developing a Data-Driven Approach for Conserving Energy and Fluids at Your Brewery
Alternative Grains and Cropping Systems: Potential for the Malting and Brewing Industries
Next-Gen Brewing Yeast: Evolution, Innovation, and Application
Strategies for Understanding and Extending Shelf-Life
What you don't see can hurt them: protecting your customers, business partners, and brands through Food Safety
Brewtech Innovations
Technical Sessions
Alternative Malt
Industrial Perspectives on Rice Malt: Upscaling Production and Insights from a Malt House and Breweries
Making a Sake-Like Product with Traditional Brewing Methods
Analytical
trans-Humulinones - Synthesis, Structural Characterization and Comparison to cis-Humulinones
Bright Path for Sensors - Handheld Technology for Quality Control in the Brewing Industry
Profiling Free Fatty Acids in Beer Wort Using an Isolator Column-Assisted LC-MS/MS Technique
Fermentation
Utilizing Chemistry, Microbiology, and Sensory data to Better Control Quality Outcomes and Predictability in a High-gravity Brewing Environment
Sustainable Stabilization: Get More From Less
Wort Oxygenation and Aeration - Simple...Right?
Hops
Smoke Exposure in Hops: Comparisons of Field and Kiln Smoke Sources and the Impact on Hop Quality
Investigation of the Reaction Pathways and Origins of Geraniol Biotransformation Products Using a Deuterated Chemical Standard
Malt
Protein content or protein composition: Which is more informative of malting and brewing potential
Starch gelatinization properties impacted by growing and process factors and implication to brewing
NABLAB & Alternative Beverages
Investigating Antimicrobial Factors for the Stabilization of Beyond Beer Products
Review of Non Alc Beer Recipe Design and Process: Learnings from an Innovations Brewer
Shredder: instant, zero-energy pasteurization
Non-Alcohol Beer
The Role of Kettle Sourcing in Non-Alcoholic Beer: Amplifying Hop Flavor Perception and Overall Beer Quality
Enzyme-Powered NAB: A New Approach with 100% Unmalted Alternative Cereals
Novel Flavorings/Ingredients/Additives
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
Development of Natural Antioxidant Blends for Improved Beer Oxidative Stability
Impact dosing of industrial hemp (Cannabis sativa) has on the aromatic characteristics of dry-hemped beer
Novel Innovations
Leveraging machine learning to explore and improve beer flavor
Packaging
A Paradigm Shift in a Tunnel Pasteurizer Water Treatment Program to Prevent Biofilm and Organic Deposition in Modern Brewery Pasteurizers
Development of Next-Generation Packaging: The Tray Paper Pack
Quality/Sensory
A study in volume tasting in search of a more sessionable lager
Functional proteins that offer enhanced functionality and qualities of malt beverages, whether into alocholic or non-, likely that could benefit from longer lasting foam, and optimal 'lacing'.
Raw Materials
Hop Terroir and Harvest Timing: How do Michigan Hops Compare to the Pacific Northwest
New Sugar Components of Hop Creep: Plant Secondary Metabolites and Starch
Approaches to Reducing Carbon Dioxide Emissions in the Malting Process. Brewing Performance of 'Dual-S Barley' Malt with 2 Days Germination Period
Yeast
Comparing Liquid and Dried Yeast: Fermentation Performance and Flavor Stability Over Multiple Generations
Enhanced enzymatic release of plyfunctional thiols from glutathionylated and/or y-GluCys-S conjugates over cysteinylated precursors in lager and special yeasts: toward novel confermation strategies