Program
There will be a great breakfast and lunch each day of the event served at the brewery. On Thursday evening there will be a multi-course beer pairing dinner and on the Saturday a closing banquet with live music. On the Friday afternoon there will a choice of tours to wine- and beer-related destinations in Northern California, with food included. We are also working on one or two other exciting possibilities.
Thursday April 21
| 08:30 - 09:00 | Breakfast | |
Session 1 | Raw Materials for brewing & distillingChair: Charlie Bamforth | |
| 08:30 - 09:15 | Keynote: How Craft Brewing is Transforming the Way We Think About Hops and Hop Flavor Tom Shellhammer | |
| 09:15 - 09:45 | Towards the release of a 2-row barley variety for California craft malting and brewing Joshua Hegarty | |
| 09:45 - 10:15 | Impact of barley varieties on malt and beer flavor Lindsay Barr | |
| 10:15 - 10:45 | Selective pressurized liquid extraction of hop oil from hop cones Katy Orr | |
| 10.45 - 11:00 | Break | |
| 11:00 - 11:30 | Pro-oxidative effects on the storage stability of German Perle and Czech Saaz pellet hopsPro-oxidative effects on the storage stability of German Perle and Czech Saaz pellet hops Mark Zunkel | |
| 11:30 - 12:00 | The effect of hopping regime, cultivar and yeast ß-glucosidase activity on terpene alcohol levels in beer Daniel Sharp | |
Advances in distilled spirits and bioethanol productionChair: Charlie Bamforth | ||
| 12:00 - 12:30 | Creating a gin utilizing novel Scottish Botanicals: A University-Industry collaboration Margaux Huismann | |
| 12:30 - 13:15 | Lunch | |
Advances in distilled spirits and bioethanol production (continued)Chair: Katherine Smart | ||
| 13:15 - 14:00 | Keynote:Impact of brewing practice on yeast performance Katherine Smart | |
| 14:00 - 14:45 | The Influence of Yeast Handling on Petite Mutant Formation (Cambridge prize lecture) Stephen Lawrence | |
Yeast technology and innovations in fermentationsChair: Katherine Smart | ||
| 14:45 - 15:15 | Screening for the brewing ability of non-Saccharomyces yeasts Maximilian Michel | |
| 15:15 - 15:45 | Lachancea thermotolerans in primary beer fermentations Jen House | |
| 15:45 - 16:00 | Break | |
| 16:00 | Tours of the Brewery and its laboratories | |
| 18:00 | Beer pairing dinner |
Friday April 22
| 08:30 - 09:00 | Breakfast | |
Session 1 | Yeast technology and innovations in fermentationsChair: Tom Shellhammer | |
| 08:30 - 09:15 | Gene dosage influences the functional attributes of de novo lager yeast hybrids Kristoffer Krogerus | |
| 09:15 - 09:45 | Biodiversity of yeast and lab population isolated from Beninese African Sorghum Beer Starter Sedjro Emile Tokpohozin | |
| 09:45 - 10:30 | Invited Speaker: Yeast culture collections Kyria Boundy-Mills | |
| 10.30 - 10:45 | Break | |
| 10:45 - 11:15 | Relationships between the speed of fermentation and levels of flavor compounds post-fermentation Maria Josey | |
| 11:15 - 11:45 | Uptake and stress release of iron from yeast into beer Will Cayler | |
| 11:45 - 12:15 | Omics analysis revealed multiple stress responses of lager yeast in the process of autolysis Jinjing Wang | |
PackagingChair: Tom Shellhammer | ||
| 12:15 - 12:45 | Energy state model for bottling plants Isabel Osterroth | |
| 12:45 | Lunch | |
| 18:00 | Buses depart for outside visit |
Saturday April 23
| 08:30 - 09:00 | Breakfast | |
Session 1 | Process InnovationsChair: Gil Sanchez | |
| 08:30 - 09:00 | Impact of ascorbic acid additions in mashes Joe Williams | |
| 09:00 - 09:30 | Optimizing hop aroma in beer dry hopped with cascade Utilizing glycosidic enzymes Kaylyn Kirkpatrick | |
| 09:30 - 10:00 | Investigating sources of variation during dry-hopping Daniel Vollmer | |
OtherChair: Gil Sanchez | ||
| 10:00 - 10:30 | Linking brain lipidomics to improvement of cognitive function achieved by xanthohumol in a mouse model of metabolic syndrome Parnian Lak | |
| 10.30 - 10:45 | Break | |
Flavor and sensory properties of beveragesChair: Gil Sanchez | ||
| 10:45 - 11:15 | Identifying unique drivers of hop aroma in beers dry-hopped with Cascade, Centennial and Chinook Scott Lafontaine | |
| 11:15 - 11:45 | Isolation of Foam-positive compounds from roasted barley and black malt Emily Kultgen | |
| 11:45 - 12:15 | The Digestive Fate of Putative Prebiotics in Beer Abby Kanyer | |
Novel analytical methods for raw materials and beveragesChair: Gil Sanchez | ||
| 12:15 - 12:45 | Chasing volatiles - gas chromatography tandem mass spectrometry (GC-MS/MS) in beer flavor analysis Johanna Koserske | |
| 12:45 | Lunch | |
| Chair: Alex Speers | ||
| 13:30 - 14:15 | Keynote: Still Life: A Brief History of Artisan Distillation in the US Lance Winters | |
| 14:15 - 14:45 | A new approach for assessing the intrinsic aldehyde content of beer Jessika De Clippeleer | |
Microbiology and hygieneChair: Alex Speers | ||
| 14:45 - 15:15 | Genetic Strain Differentiation of Lactobacillus Brevis – Know the NUMBER ONE Enemy Robert Riedl | |
| 15:15 - 15:30 | Break | |
| 15:30 - 16:00 | Different application methods of Lactobacillus brevis R2Δ and effects on malt and beer Lorenzo Peyer | |
| 16:00 - 16:30 | Genetic adaptations for lactic acid bacteria BEER-spoilage revealed by rna sequencing Jordyn Bergsveinson | |
| 17:00 - 18:00 | Poster Chats | |
| Closing banquet and entertainment |
Posters
Session 1 | PostersP01 | Differentiating beer aroma, flavor and alcohol content through the use of Torulaspora delbrueckii | Panagiotis Tataridis P02 | Determination of method variability in steam distillation of hop essential oils by gas chromatography – flame ionization detection of oxygenated terpenoids | Bradley Barnette P03 | From after-the-fact air to instantaneous oxygen: Lessons learned to date from implementing oxygen monitoring technology | Lauren Torres P04 | Correlation of fermentable sugar HPLC data to ending gravity and final alcohol content | Ami Rose P05 | Evaluation of first-wort hopped beer | Christina Hahn P06 | Influence of nitrogen fertilization in hops on nitrate acumulation in cones, pest outbreaks and crop yield and quality | Anne Iskra P07 | Mutation Breeding in hop | Brooke Getty P08 | A study of the effect of residual extract and ethanol on the partial molal volume of CO2 in beer | Evening Ferguson P09 | Application of metabolomics to understand barley variety and its contribution to beer flavor | Harmonie Akers P10 | Biotransformation of xanthohumol by intestinal bacteria | Ines Paraiso P11 | Xanthohumol and derivatives dihydroxanthohumol and tetrahydroxanthohumol improve insulin sensitivity among obese mice | Joshua Hay |
Registration
The YSS2014 symposium offers the possibility to discover the richness of the beer and distilling culture by tasting some excellent beers and distils and provides a great opportunity to exchange knowledge and new ideas on malting, brewing and distilling, as well as to renew contacts, making new friends and acquaintances with colleagues from around the globe. Register now!