Gain access to the best research from the 2015 ASBC Annual Meeting! The Online Proceedings includes presentations from the meeting held in La Quinta, CA, June 14­–17, 2015. Oral presentations include the author’s full slide show complete with graphics, and posters can be magnified to focus on specific figures, images, tables, and graphs.

You may view the table of contents for the oral and poster presentations in the contents tab. All presentation abstracts are open access, but you must purchase access to view the full presentation or poster.

Please note that the presentation files are compressed for web delivery but with attention given to the fidelity of the images. Presentations are still large web files and may take a few moments to open.

Interested in the recorded presentations? Not an ASBC member? Join ASBC first, then you receive the 2015 proceedings at no charge.

2015 ASBC Annual Meeting Online Proceedings

Oral Presentations

1. L. Guerdrum. A contemporary tool for a new age in brewing: Bringing modern science into everyday flavor analysis
View Abstract  |  View Presentation

2. J. Hort. Measuring the emotional response to beer: The long and the short of it!
View Abstract  |  View Presentation

3. B. Gadzov. Beer quality and stability on the market
View Abstract  |  View Presentation

4. A. G. Barlow. New methods of sensory evaluation: Their implications and applications for drinkability assessment and beer–food pairing based upon statistical and consumer studies
View Abstract  |  View Presentation

5. A. R. Bhat. Evaluating a portable yeast pitching skid for reliable and accurate pitching for craft breweries
View Abstract  |  View Presentation

6. J. Carvell. Practical experiences with an automated yeast cell counter using methylene blue in breweries
View Abstract  |  View Presentation

7. K. McCulley. Rapid yeast viability detection method in complex brewing samples using the Cellometer X2 image cytometry
View Abstract  |  View Presentation

8. D. C. Sharp. Contributions from the ß-glucosidase activity of brewing yeast to hoppy beer aroma
View Abstract

9. T. Praet. Sesquiterpene oxidation products as key impact compounds for “kettle hop” aroma
View Abstract

10. D. M. Vollmer. The influence of oil content on aroma in beer dry-hopped with Cascade
View Abstract

11. J. Wei. Measurement of terpene alcohols and their stereoisomers in beer and the applications for improving beer hop aroma
View Abstract  |  View Presentation

12. A. L. Heuberger. Non-volatile metabolites associated with flavor stability in beer
View Abstract

13. N. Doi. What compound is primarily responsible for the metallic flavor in beer?
View Abstract  |  View Presentation

14. N. Rettberg. Permeation of volatile organic compounds into packaged beer—Tools for practice oriented simulation and analysis
View Abstract  |  View Presentation

15. Y. Katayama. Improvement of wort foam stability by yeast-derived substances
View Abstract

16. C. Neugrodda. Influence of hop products and natural foam enhancer on beer foam
View Abstract

17. Y. Zhou. The influence of beer protein components and content on beer colloidal and foam quality
View Abstract

18. T. Kato. Fermentation ability of bottom fermenting yeast exhibiting defective entry into the quiescent state
View Abstract  |  View Presentation

19. J. Bergsveinson. Search for genetic markers for lactic acid bacteria beer-spoilage and the role of dissolved CO₂/pressure on bacterial growth in beer
View Abstract  |  View Presentation

20. S. Deckers. Gushing Task Force: Round table on “primary gushing”
View Abstract  |  View Presentation

21. C. Geissinger. Fusarium species on barley malt—Visual assessment as an appropriate tool?
View Abstract

22. C. L. Almaguer. From raw materials to malts: Influence of the malting parameters on malt aroma development
View Abstract

23. D. W. Herb. Barley contributions to beer flavor I: Effect of variety, location, and genotype × environment interaction on beer flavor
View Abstract  |  View Presentation

24. C. I. Nnamchi. Influence of added commercial enzyme preparations and mashing temperature on extract recovery of laboratory malted Nigerian grown pearl millet and wheat
View Abstract

25. K. L. Christiansen. Overcoming pre-harvest sprout damaged malt: The effects of enzyme addition
View Abstract  |  View Presentation

26. D. Sedin. Development of a GC method for the analysis of twelve key fermentation derived volatiles utilizing deuterated internal standards, SPME, and SIM
View Abstract  |  View Presentation

27. C. A. Hughey. Beeromics: From QC to IDs of differentially expressed compounds
View Abstract  |  View Presentation

28. A. R. Spevacek. NMR metabolomics reveals molecular details of the brewing process
View Abstract

29. F. Verkoelen. The evolution of CO₂ measurement within the brewing industry: What does it bring to breweries and what will be the next step?
View Abstract  |  View Presentation

30. M. Biendl. Hard resins: The complementary bitter fraction present in hops, pellets, and ethanol extract
View Abstract  |  View Presentation

31. G. Hasman. Direct ESI-MS quantitation of bittering acids, isomerization, and oxidation products in hops and beer for calculation of the hop storage index and international bitterness units
View Abstract

32. C. Schoenberger. The influence of mode of dry hopping on flavor stability of dry-hopped beers
View Abstract  |  View Presentation

33. M. C. Qian. Key aroma compounds in “Centennial,” “Citra,” and “Nelson Sauvin” hop identified by aroma extract dilution analysis
View Abstract  |  View Presentation

34. Y. Muraoka. Very high gravity brewing: Effects of the processes on fermentation in 30°Plato wort
View Abstract  |  View Presentation

35. A. Speers. Monitoring of industrial ale and lager brewing fermentations
View Abstract  |  View Presentation

36. T. Irie. Analysis of sugar attenuation with a curve-fitting method and its application for industrial fermentation control
View Abstract  |  View Presentation

37. G. Zhou. Study on proanthocyanidins-rich beer
View Abstract  |  View Presentation

38. B. M. Titus. The effects of polyphenols extracted during dry hopping on beer flavor stability
View Abstract  |  View Presentation

39. D. J. Cook. A novel beer fining and stabilizing agent extracted from hops
View Abstract  |  View Presentation

Posters

40. M. Postulkova. Origin of hydrophobins and the constant “k” in Henry’s Law govern the volume of foam formed by primary gushing of beer
View Abstract  |  View Presentation

41. S. Huang. Optimization of kilning conditions for multiparameter equilibrium of malt using response surface methodology
View Abstract  |  View Presentation

42. K. Inomoto. Establishing a new quantitative method for Fusarium hydrophobins using LC/MS/MS
View Abstract  |  View Presentation

43. J. Yu. Identifying the protein molecular weight distribution of different malting barley varieties by capillary gel electrophoresis
View Abstract

44. W. J. Lee. Development of a detection method and occurrence of citrinin in corn and rice from China
View Abstract  |  View Presentation

45. A. I. MacLeod. Effect of increasing nitrogen fertilization on barley protein content and endosperm modification during malting
View Abstract  |  View Presentation

46. M. Kanauchi. Components in black malt impacting beer foam
View Abstract

47. T. Watanabe. Determination of wheat protein in beer using the wheat/gluten (gliadin) ELISA kit: 2014 BCOJ Collaborative Work
View Abstract  |  View Presentation

48. X. Li. Chinese barley malt filterability related proteins explored by the proteomic strategy
View Abstract  |  View Presentation

49. D. O. Letcher. Information to action: Using the ASBC Flavor Wheel to unwind the complexity of beer flavor
View Abstract

50. M. Peltz. Sensory bitterness quality of oxidized hop acids: Humulinones and hulupones
View Abstract  |  View Presentation

53. A. Donelan. Comparison of tetrad and triangle testing as an applicable discrimination test
View Abstract  |  View Presentation

54. W. A. Deutschman. Determination of sugar metabolism profiles of non-traditional yeasts in the Saccharomyces and Brettanomyces families
View Abstract 

56. M. C. Qian. Simultaneous quantification of furaneol and sotolon in beer and other alcoholic beverages by in-solution derivatization-GC-MS analysis
View Abstract  |  View Presentation

57. K. McCulley. A simple, cost-effective treatment for declumping super yeast
View Abstract

58. J. P. Maye. Formation of humulinones in hops and hop pellets And its implication for dry-hopped beers
View Abstract  |  View Presentation

59. S. J. Britton. Characterization of Humulus lupulus microbial communities by Illumina 16S rRNA gene amplicon sequencing
View Abstract  |  View Presentation

60. Y. Noro. Selective adsorption of hop derived aroma substances by nonviable dry brewing yeast
View Abstract  |  View Presentation

61. C. Ermey. Examination of extraction solvents to improve laboratory efficiency and reduce solvent use for the analysis of hop products
View Abstract  |  View Presentation

62. V. Algazzali. A comparison of quality: Freeze-dried versus kiln-dried Cascade hops
View Abstract  |  View Presentation

63. B. Buffin. Sensory and analytical assessment of advanced hop products and the influence of hop starting material on bitterness
View Abstract

65. S. Hu. Validation and application of osmolyte concentration as an indicator to evaluate fermentability of wort and malt
View Abstract  |  View Presentation