​All attendees who are participating in-person must be fully vaccinated or provide a negative PCR or in-clinic Antigen​ test result to attend  Visit the Health & Safety page for more information.​​

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​​​Access Presentation Slides​​

​Program Schedule-At-A-Glance

Saturday, August 13

​9:00 a.m. – 5:00 p.m.
​PRE-MEETING FIELD TRIP: Boston Brewery Tour​​​

Sunday, August 14       ​

​​9:00 a.m. - 12:00 p.m.
​PRE-MEETING WORKSHOP: CO2 and Inert Gas Use in the Brewery*​
12:30 - 2:30 p.m.
PRE-MEETING WORKSHOP:​​Harassment Prevention in the Workplace Workshop*​
​3​:0​0 – 4:30 p.m.
Opening Keynote Session: Sandra E. Taylor main stage sponsored by Hopsteiner
​4:30 – 5:00 p.m.
​ASBC Society Updates & Awards​​​
​4:30 –​ 6:30 p.m.
​Posters Open for Viewing​
​5:00 –​ 6:30 p.m.
​Welcome Happy Hour with Exhibits sponsored by Lallemand
​6:30 –​ 11:00 p.m.
​Hospit​a​lity Suite Open​​
*Pre-registration required

​​Monday, August 15

​7​:0​0 – 8:00 a.m.
​Speaker Breakfast
​8:30 – 9:45 a.m.
​SCIENTIFIC SESSION: Non-Alcoholic and Low-Alcohol Beer Workshop; Part I - Process and​ Product Development, Organized by ASBC & Master Brewers​​
​PANEL DISCUSSION: Laboratory Innovations: Fundamental Growth and Organization, Organized by ASBC

​SCIENTIFIC SESSION: Tools for Eliminating Precursors to Violence and Harassment in the ​Workplace and Field​, Organized by Master Brewers​

​SCIENTIFIC SESSION: Designing for Zero waste and Implementation Practices, Organized by Master Brewers
​​​WORKSHOP: Implementing Sensory Methods to Detect Hop Smoke Taint, Organized by ASBC
​9:45 –​ 10:15 a.m.
​Beverage Break with Exhibits​​​
​10:15 – 11:30 a.m.
​ASBC TECHNICAL: Ingredients I


​ASBC TECHNICAL: Yeast & Microbiology I

​Master Brewers TECHNICAL: Beer & Wellness​​
​Master Brewers TECHNICAL: Brewery Operations
​11:30 a.m. –​ 1:30 p.m.
​Lunch with Exhibits
​12:15 – 1:00​ p.m.
​Poster Viewing with Authors Present​
​1:30 –​ 2:45 p.m.​
​​​Master Brewers TECHNICAL: Fermentation & Cellaring

​Master Brewers TECHNICAL: Sustainability

​ASBC TECHNICAL: Analytical​ I

​2:45 –​ 3:30 p.m.
​​Beverage Break with Exhibits​
​3:30 – 4:45 p.m.
SCIENTIFIC SESSION: Retaining Talent Sustainably: Practice, Management, Design, Organized by ASBC & Master Brewers

​PANEL DISCUSSION: Ask the Brewmasters, Organized by Master Brewers

​SCIENTIFIC SESSION: Alternative Beverages​, Organized by ASBC

​WORKSHOP: Green that’s Gold – Practical Lessons in Hop Quality, Chemistry, and Application​, Organized by ASBC
​4:45 – 5:15 p.m.
​​Master Brewers Society Updates & Awards
​5:15 –​ 6:45 p.m.
​Happy Hour with Exhibits sponsored by Zee Loeffler
​6:45 – 11:00 p.m​.
​Hospitality Suite Open​​

​​Tuesday, August 16​

​​8:00 –​ 9:15 a.m.
​PANEL DISCUSSION: Getting Down to Business with Barley's Inherent Sustainability Potential, Organized by Master Brewers
​SCIENTIFIC SESSION: The Influence of Terroir/ Regionality on Brewing Raw Materials and Beer Flavor and the Economics of this Concept as it Relates to Beer, Organized by ASBC
WORKSHOP: Be Prepared for a Product Recall: Conducting a Traceability Exercise for your Brand, Organized by Master Brewers​
​​9:15 –​ 9:45 a.m.
​Beverage Break with Exhibits
​​9:45 – 11:00 a.m.
​ASBC TECHNICAL: Alternative Beverages

​Master Brewers TECHNICAL: Raw Materials
Master Brewers TECHNICAL: Yeast & Fermentation
11:00 a.m. – 12:45 p.m.​
​Lunch with Exhibits
​11:15 a.m. – 12:15 p.m.
​Poster Viewing with Authors Present
​12:00 – 12:4​5 p.m.
​ASBC & Master Brewers Volunteer Fair
​​12:45 – 2:00 p.m.

SCIENTIFIC SESSION: A Discussion of Genetic Engineering in the Brewing Industry, Organized by ASBC & Master Brewers​
SCIENTIFIC SESSION: A Sustainable Future? Or A Future to Survive?: Stories from the Frontlines of Climate Change and Plans For Brewing Under Duress, Organized by Master Brewers​
​PANEL DISCUSSION: Sustainability of the American Hop Industry, Organized by Master Brewers

​SCIENTIFIC SESSION: Malt Quality & Evaluation, Organized by ASBC
WORKSHOP: Microbiology Testing - Learn to Establish a Sampling Plan and How Tracking Micro Results Improves the Whole Production Process Resulting in Improved Shelf Life and Tasty Beers, Organized by ASBC​
​​​2:30 – 3:45 p.m.
​Master Brewers TECHNICAL: Hop and Hopping Processes

​Master Brewers TECHNICAL: Quality Assurance


​ASBC TECHNICAL: Sustainability & Regulatory

​ASBC TECHNICAL: Yeast & Microbiology II
​4:00 – 5:00 p.m.

​Closing Panel Discussion: Diverse Perspectives on Sustainability - How Do We Build a Better Future? main stage sponsored by Hopsteiner​
​​7:00 – 10:00 p.m.
Cheers & Beers at the Guild Closing Party sponsored by Malteurop
​10:30 –​ 11:30 p.m.
​Hospitality Suite Open

PANEL DISCUSSION: Experts gathered to discuss a specific topic. Typically, each expert will give a short introductory statement or talk that is followed by an engaging discussion with attendees. The discussion is led by a Moderator. 

WORKSHOP: A hands-on learning experience. An expert leads the discussion and may give a presentation to provide foundational knowledge which is followed by activities where attendees can apply what they have learned or experience the topic first-hand. 

SCIENTIFIC SESSION: Presentations given by experts with time for attendee Q&A. Each presenter will give a talk on their specific area of expertise, which will be followed by time for attendees to ask questions.