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:

• Can Employee Resource Groups Craft a More Inclusive Workplace? Insights from a Colorado Brewery Case Study – Employee Resource Groups (ERGs) are essential in fostering a sense of belonging, enhancing employee engagement, and driving diversity and inclusion in the workplace.
• Diving Deeper into Beer Bottle Refermentation: Unveiling Flavor Dynamics and Sensory Evaluation through Saccharomyces and Brettanomyces Yeasts – This presentation addresses how to preserve and diversify flavors through bottle refermentation, especially in a lager base.
• Evaluating the Behavior of Foodborne Pathogens in Packaged Non-Alcohol Beer – Provide the industry with guidance on food safety regarding non-alcohol beer products.
• Exploring the Value Chain Impact of Regeneratively Grown Malting Barley – Answer the question: Can a transition to regenerative agriculture at the farm level make a sustainability impact for brewers and distillers of any size?
• Variability of Gelatinization Properties Impacted by Crop Year and Grain Variety – This research provides insight to necessary changes of mashing process parameters in response to crop growing conditions and ingredient types, in order to maximize brewhouse efficiency and yield.