Research Partnerships for Breweries and Universities
Alternative Beverages
American Single-Malt Whiskey, An Emerging Category with overlap and Implications to the Brewing Industry
Bulleit American Single Malt
Technical Session: Alternative Beverages
Exploring the Chemical and Sensory Profiles of Japanese and American Sakes
Using Consumers as a Sustainable Innovation tool in New Product Development & Innovations
Analytical
ASBC Method Templates and Example Spreadsheets to Simplify Data Management for Craft Brewers
Research in the Brewery: How to Create an Experimental Design and Report Data
Technical Sessions: Analytical 1
Effect of Amino Acid Treatments on Copper Complexation and Polyfunctional Thiol Stability in Beer
Expanded Proteomic Analysis Using Single-grain Malting and Single-grain Mashing for Improved Barley, Malting, and Beer Production
Technical Session: Analytical 2
Foam Quality: Foam-active and Foam-stabilizing Fractions
Technical Session: Analytical 3
Characterization of Arabinoxylan and β-glucan Molar Mass in Bottom-fermented Beers: Relevance Towards Filtration Performance
Co2 Quality in an Unpredictable Market
Data Analytics - Machine Learning - Artificial Intelligence, a Brewers Perspective
Brewery Operations
Brewery Plant Integration & Automation: Practical Case Studies of Growth and Efficiency Gains
Integration in a Legacy Plant
Nitro-Boosted Breweries: Reducing CO2 usage in Packaging
Nitrogen Generators for Brewery Applications
Brewing
Best Practices for Crafting No and Low-Alc Beers
Best Practices for Crafting No- and Low-alc Beers: Role Process Authority
Hops of the Future - Brewing Perspective
The Impact of On-Farm Growing Practices on New Zealand Hop Varieties
The Japanese Hops Environment
Hops of the Future: Canada
Taproom Talk
Brewing Beyond Boundaries: Trials & Triumphs in the Triad of Beverage Innovation
Ingredients
Sustainable Agricultural Production of Grain Ingredients for Brewing - Winter Barley and Kernza
Kernza Performance in Malting, Brewing, & Distilling
Water Quality Benefits of Perennial and Winter Annual Grains
Introduction to Kernza Perennial Grain
The Market Side of Kernza and Winter Barley
The Path to Sustainable Malt: Innovations in Malting Technology and Process
Sustainable Malting
Technical Session: Barley
Proteomics for grain and malt quality prediction within a contrasting set of barley genotypes and environments
Technical Session: Hops
Deconstruction the Chemical Composition of a Hop Cone - a 21st Century Fractionation Approach
Enzymatic Activity of German Hop Cultivars with Respect to Variety, Crop Year, and Separated Hop Cone Parts
Technical Session: Hops - Hop Quality
Hops in Harmony: Optimizing Harvest Timing For Quality and Flavor
The Influence of Hop Drying Parameters on Aroma Hop Quality in American Deep Bed Drying
Technical Session: Hops - Hop Creep
Controlling Hop Creep of Dry Hopped Beer Using Exogenous Enzyme Addition to Forestall the Endogenous Dextrin Degrading Enzymes of Humulus Lupulus (Hop)
Technical Session: Malt
Navigating the FAN Challenges in Pursuing the Perfect Malt
Technical Session: Other Ingredients (Adjuncts & Water)
Examining and Addressing the Existential Risk to Beverage Producers' Essential Ingredient - Water
On the Effect of Varying Barley Malt and Rice Portions in Non-alcoholic Beer Production
Professionalism & Outreach
IBD Session
A Resilient Workforce: Lessons Learned and How the Brewing Industry is Shaping for the Future
Closing Keynote with Willie Rahr
Weathering the Storm: Balancing Short Term Goals to Create an Enduring and Sustainable Business
TTB Session
Methods of Analysis in the Brewing Industry
Sensory
Smokey Hop Preparedness Workshop: Are You Ready for the Next Wildfire Smoke Event?
Technical Session: Hop Sensory
Chemical and Sensory Evaluation of Hop Varieties: Insights into the Relationship Between Aroma Properties and Growing Regions Using Two-dimensional Gas Chromatography
Technical Session: Low and No Alcohol Beer - Flavor
Evaluating Commercially Available Yeast Strains for Their Application and Flavor Profiles in Non-alcoholic Beer
Novel High-glucose Worts as a Tool to Optimize Fermentation Performance of Non-saccharomyces Yeast(nsy) in Non-alcoholic Beer (NAB) Production
Sustainability
Taproom Talk
Approachable Ways to Meet the Shifting Demands of Global Sustainability
Yeast & Micribiology
Food Safety: Requirements, Programs, Experiences & Culture in Brewing
Training in the Brewery: A food safety fundamental
Technical Session: Yeast 1
Development of New Co-fermentation Strategies Based on Enzymatic Activities of Lager and Ale Yeasts to Enhace Polyfunctional Thiol Release from Glutathionyl, G-glucys- and Cys- precursors
Technical Session: Yeast 2
The Inhibition of Diastatic Yeasts by Saccharomyces Cerevisiae Killer Toxins to Prevent Hyperattenuation
Technical Session: Low and No Alcohol Beer - Stability and Food Safety
Beyond Ethanol: The Role of Natural Antimicrobials to Safeguard Low and Non-alcoholic Beer from Pathogenic Bacteria and General Microbial Spoilage