WBC 2024 Posters
| Alternative Beverages |
| P-007 The Effect of Tea and Sugar Composition on the Fermentation of Kombucha | ||
| P-001 Enhancement of Dry-hopped Cider Aroma Through Selection of Apple Cultivar, Hop Variety and Yeast Strain |
| Analytical |
| P-022 A New Method for Measurement of ABV, Density, and Caloric Content of Beverages | ||
| P-019 Improving Data Collection in Cider Production: Evaluation of Winemaking Assays for Phenolics and Tannin in Unfermented Apple Juice | ||
| P-017Quantitative Benchtop NMR as a Viable Method for Measuring %ABV in Non-alcoholic Beer and Kombucha | ||
| P-050 Monitoring Cooker Operations Using Raman Spectroscopy | ||
| P-013 Analysis of Aroma and Metabolite Components using GC-MS and LC-MS, and a Case Study of Craft Beer Development from Wild Yeast Based on the Analytical Results |
| Brewery Operations |
| P-090 Kirin's Environmental Initiatives: GHG Reduction and Workplace Improvement by Heat Pump | ||
| P-027 The Future of Fire - Powering Breweries with Practical High Tempature Heat Pumps |
| Brewing |
| P-036 Crafting Distinctive NAB: Worty Flavor Mitigation through Kettle Souring and Dry Hopping Techniques | ||
| P-037 Potential Control of the Effect of Sustainable Raw Material Selection on the Brewing Process | ||
| P-085 Development of prediction model for evaluating the influence of the brewing process on beer flavor by machine learning |
| Ingredients |
| P-062 The Chemical, Physical, and Sensory Evaluation of Greenhouse-Cultivated Florida Hops | ||
| P-044 Hop Product α-acid Utilization in Brewing Whirlpool Additions | ||
| P-089 Triticale Malt Quality: Better (Or Worse) Than Wheat and Rye? | ||
| P-072 Understanding Thiol Release in Beer Brewing - A Deep Dive into Hop Varieties and Yeast Interactions | ||
| P-066 Adding Water-boiled Hops (WBH) During Fermentation Process to Improve Bitterness Yield | ||
| P-061 Influence of Dark Rye Malt on the Aroma of Beer | ||
| P-057 Determination of Variety Dependent Thiol Impact Based on LC-MS-MS Analysis of Different Hop Samples Collected Worldwide | ||
| P-048 Characterization of recombinant barley D-enzyme and its ability to influence wort sugar profiles | ||
| P-095 Biotransformation of hop compounds in beer brewing case study | ||
| P-010 Application of Evaporative Extraction™ to Create Novel Brewing Ingredients |
| Packaging |
| P-080 Results of an ASBC Community Anonymous Survey on Industry Experiences and Issues with Cans and Can Liners |
| Sensory |
| P-0015 Initial Investigation of the Aroma and Flavor Profile of Buckwheat Beer | ||
| P-081 New Approach in Linking Human and Instruments Sensory in Beer Production | ||
| P-067 Examining the Impact of Different Cultivar Impacts Flavor | ||
| P-087 Aroma Analysis with Electronic Nose Technology and PCA for Comparative Analysis of New Products Against Existing Marketplace | ||
| P-059 An Evaluation of Humulinone Bitterness in Beer Brewed with a Standardized Extract | ||
| P-086 Allulose in Craft Beer - Brewing Differentiated Taste Experiences with Innovation and Accessibility |
| Sustainability |
| P-058 Use of Hop Extracts & Advanced Hop Products For Improved Sustainability | ||
| P-042 Energy and Water Reduction in the Mashing Process to Improve Sustainability in Breweries | ||
| P-030 The Energy Puzzle - How GEAs New Wort Boiling System Can Support Brewers On Reaching Their Susstainability Targets | ||
| P-091 Enhancing Brewery Sustainability - Machine Learning-Optimized Cleaning Program for Beer Membrance Filtration | ||
| P-003 - Valorisation of Spent Gin Botanicals (SGB) as a Sustainable Bioresource Material |
| Yeast & Microbiology |
| P-097 - Bioprospecting of a North Carolina Wild Strain of Torulaspora delbrueckii | ||
| P-102 Sour Beer Production with GY7B: A unique L. thermotolerans strain | ||
| P-103 When Did You Last Clean the Cold Liquor Tank? | ||
| P-109 Killer Yeast Sensitivity in Beer Fermentations | ||
| P-070 Addition of spirulina (Arthrospira platensis) on a controlled fermentation system, effect on the fermentation rate, color, volitle compounds, and yeast behavior | ||
| P-008 Brewing with Wild Appalachian Yeast Species for Low-and No-alcohol Beer Production | ||
| P-099 survival of Pathogens in Non-Alcoholic Beers | ||
| P-028 An accurate model for the pasteurization of beer with yeast acsospores | ||
| P-108 Beer Spoiling Yeasts - Stress Response and Implications for Beer Flavour | ||
| Evidence in Lager Yeasts of a β-lyase Activity More Efficient to Break Down y-GluCys-than Cys-S-Conjugates into Odorant Polyfunctional Thiols | ||
| P-009 Creating a Process for Challenge Testing Non-alcoholic Beer |
Distributors may purchase multiple copies of packages to distribute to learners, and follow their progress. Bulk discounts are below.
| Quantity | Price per voucher |
|---|---|
| 1+ | $0.00 |
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