Welcome to your Pittcon 2021 Exhibitor Console!
The Exhibitor Console is your hub for all the information you need to know about exhibiting at Pittcon 2021!
Analytical Chemistry of Beer and Brewing
Tuesday, March 09, 2021: 8:30 AM - 11:40 AM
Brewing of beer is a complex and energy intensive process that requires significant monitoring to provide consistent results. The most popular beer styles are prepared from four ingredients; water, malted grains, hops and yeast. However a wide variety of historic and modern beers include ingredients such as fruits, vegetables, and spices. The use of locally sourced ingredients for craft brews has become quite popular in recent years. The explosion in offerings from craft brewers, brewpubs and major brewing companies has created new challenges for monitoring the brewing process and analysis of final beer samples. There is also greater attention in the industry on reducing energy and water consumption. Breweries both large and small have made great progress in reducing the amount of water used per volume of beer. In this symposium, we will present recent developments in analytical chemistry approaches to ingredients used in beer, reduction of energy and water usage and evaluation of the final product.
- Session Number: S23-01
- Tuesday, March 09, 8:30 AM - 9:05 AM
Humulones, or alpha-acids (AA), are significant components of hop cones representing as much as 20% of the dried strobile mass. During beer brewing, AA is extracted from the hops and converted to a number of products including isomeric isohumulones or alpha-isoacids (IAA). The IAAs contribute to beer bitterness and provide...
- Session Number: S23-02
- Tuesday, March 09, 9:05 AM - 9:40 AM
The brewing industry is one of the world's oldest food processes. Beer has followed civilizations and colonization over many centuries. We celebrate life and loss with beer. But the brewing industry has been a leader in many stages of societal development. The evolution of scientific discoveries in brewing lead to...
- Session Number: S23-03
- Tuesday, March 09, 9:40 AM - 10:15 AM
Beer is one most complex beverages in the world. The brewing process produces over 1,000 individual compounds that can contribute to the taste and flavor profile. Brewers strive to control that complex chemistry to deliver consistent beer quality from batch to batch. The most powerful tool for objective, consistent beer...
- Session Number: S23-04
- Tuesday, March 09, 10:30 AM - 11:05 AM
The recent craft brewing boom has led to the establishment of thousands of new breweries worldwide, which has consequently made it difficult for individual breweries to stand out in the crowd. Many brewers develop a niche market (e.g., Belgian-style beer) for themselves locally, while others experiment with ingredients to develop...
- Session Number: S23-05
- Tuesday, March 09, 11:05 AM - 11:40 AM
Traditional methods for determining simple sugars and larger saccharides are typically slow with only modest resolution. However, recent developments in HPLC column chemistry have produced high-resolution options for polar compounds like sugars and saccharides. This presentation will extend earlier work on simple sugars to the larger oligo- and poly-saccharides, using...
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