Hear brief presentations from researchers doing work relevant to the craft beer industry, then stay for a poster session where you can learn more and ask the researchers your questions.

Presentations in this session will include:

• Reductions in Aging Aldehydes in Infusion Malts Lead to Enhanced Shelf-Life Properties on Malt-Based Beverages – Infusion malts benefit brewers and distillers by enhancing beverage complexity and the potential of prolonged shelf-life.
• Developing Non-Glycosidic Nitrile Producing Malting Barley – Using a novel Marker Assisted Selection (MAS) approach is a more efficient and less expensive method for detecting glycosidic nitrile (GN) genes in malting barley.
• Fungal Impacts to Fermentation and Beer Gushing Potential – Harvest conditions and microflora load of barley can be used to mitigate mycotoxin presence, premature yeast flocculation and gushing potential in beer.
• Mousy Off-Flavor: Dwell Deeper Into Spoilage Compounds of Mixed-Cultured Beverages – Concentration of mousy off flavors in barrel-aged beers vary depending on a variety of factors.
• Brewer’s Hop Creep Cheat Sheet: A Comparative Analysis of Hop Variety, Quantity, Origin, and Product Type – Hop variety, growing region, and hop product type impacts the effects and severity of hop creep.
• Evaluation of Hop Lot Matching Methodologies – Hop sensory profiles and survivable compounds can be used to successfully find replacement hop lots and keep beer flavor consistent.
• Hop Storage Index: A Key Tool for Assessing Hop Aging – Classifying the degree of hop aging using Hop Storage Index (HIS) is complicated by a variety of hop characteristics and non-oxidative mechanisms.
• Wildfire Smoke and the Threat to Hop Quality – Smoke exposure during hop drying affects the chemistry and sensory properties of hops.