Conference Agenda

Session Overview
 
Date: Sunday, 05/Apr/2020
6:00pm
-
7:00pm
Registration
Location: Entrance Hall (University Hall)
7:00pm
-
9:00pm
Opening reception & get-together party with trappist beer tasting
Location: Jubilee Hall (University Hall)

 
Date: Monday, 06/Apr/2020
8:00am
-
9:00am
Registration
Location: Entrance Hall (University Hall)
9:00am
-
9:45am
Opening lecture by Jérôme Pellaud (AB-Inbev)
Location: Promotion Hall (University Hall)
9:45am
-
10:30am
Keynote 1: on Sustainability, by Paul Bruijn (Heineken)
Location: Promotion Hall (University Hall)
10:30am
-
11:00am
Coffee break
Location: Jubilee Hall (University Hall)
11:00am
-
12:00pm
S1: Lectures on Sustainability
Location: Promotion Hall (University Hall)
Chair: Frank Lynch, Lynch Technical & Innovation Services
 
11:00am - 11:20am

Pilot scale brewing trials using 100 % green malt – process development and key quality indicators.

Celina A. Dugulin1, Luisa M. Acuña Muñoz2, Jasper Buyse2, Gert De Rouck2, David J. Cook1

1: International Centre for Brewing Science, University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK; 2: KU Leuven, Bioengineering Technology TC, Ghent and Aalst Technology Campuses, Gebroeders De Smetstraat, 9000 Gent



11:20am - 11:40am

Data-driven Process Optimization in Beverage Industry based on Machine Learning

René Wöstmann1, Josef Kimberger2

1: RIF Institute of Research and Transfer e.V., Germany; 2: Bitburger Braugruppe GmbH, Germany



11:40am - 12:00pm

Very high gravity brewing: Understanding the effects of process optimisation through analysis of yeast physiology and fermentation performance

Chris Alexander, Chris Powell

University of Nottingham, United Kingdom

12:00pm
-
12:30pm
Successful stories on sustainability
Location: Promotion Hall (University Hall)
Chair: Frank Lynch, Lynch Technical & Innovation Services
  • Mark Mol (Pentair, NL)
  • Martin Jörg (Centec GmbH, DE)
  • Floriaan Van Mechelen (Pantarein Water, BE)
  • 12:30pm
    -
    2:00pm
    Lunch break
    Location: Jubilee Hall (University Hall)
    2:00pm
    -
    2:45pm
    Keynote 2: Diversification, by Elke Arendt (University College Cork)
    Location: Promotion Hall (University Hall)
    2:45pm
    -
    3:25pm
    S2: Lectures on Diversification
    Location: Promotion Hall (University Hall)
    Chair: Paul Hughes, KU Leuven, Technology Campus Ghent
     
    2:45pm - 3:05pm

    New Insights into the Formation of Odorants in Different Barley Malts and their Transfer to Bottom-Fermented Lager-Type Beers

    Michael Féchir1,2, Klaas Reglitz2, Veronika Mall2, Jens Voigt1, Martin Steinhaus2

    1: Trier University of Applied Sciences, Leibniz-Institute for Food Systems Biology at TU Munich, Germany; 2: Leibniz-Institute for Food Systems Biology at the Technical University of Munich



    3:05pm - 3:25pm

    Novel malts for novel beers

    David Laureys1, Stijn Vanderroost1, Jeroen Bailliere1, Dana Vanderputten2, Jessika De Clippeleer1,2

    1: Ghent University, Belgium; 2: Hogeschool Gent, Belgium

    3:25pm
    -
    4:00pm
    Coffee break
    Location: Jubilee Hall (University Hall)
    4:00pm
    -
    5:00pm
    S3: Lectures on Diversification
    Location: Promotion Hall (University Hall)
    Chair: Paul Hughes, KU Leuven, Technology Campus Ghent
     
    4:00pm - 4:20pm

    Wood for thought

    Sofie Bossaert1, Gert De Rouck2, Valérie Winne2, Jasper Buyse2, Sam Crauwels1, Bart Lievens1

    1: Laboratory of Process Microbial Ecology and Bioinspirational Management, KU Leuven; 2: Laboratory of Enzyme, Fermentation and Brewing Technology, KU Leuven



    4:20pm - 4:40pm

    Wild wild yeast for brewing: Where and how to find superstars in nature?

    Mathias Hutzler1, Oliver Kunz1, Maximilian Michel1, Martin Zarnkow1, Frank-Jürgen Methner2, Fritz Jacob1

    1: Technical University of Munich, Germany; 2: Technical University of Berlin, Germany



    4:40pm - 5:00pm

    Fermentation diversification for the kettle-sour beers' flavour produced with dry lactic acid bacteria in association with Active-Dry-Yeasts

    Olivier Caille1, Laurence Van Nedervelde2, Valentine Guichoux3, Gabriela Montandon1, Lauranne Rochefort4, Christel Garrigues3, Stéphane Meulemans1

    1: Fermentis SI Lesaffre, France; 2: Labiris, Belgium; 3: Bacterial Plateform Lesaffre, France; 4: Meurice R&D, Belgium

    5:00pm
    -
    5:45pm
    Poster pitch talks
    Location: Promotion Hall (University Hall)
    Chair: Ilse Van de Voorde, KU Leuven, Technology Campus Ghent
     

    Thermal stability of α-amylase and β-amylase throughout the mashing process

    Charlotte Fransiscus De Schepper, Pieter Michiels, Christophe M. Courtin

    Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium



    Sensomic study of aging process in different types of dry hopped beer

    Jana Olšovská1, Lenka Straková2, Tomáš Vrzal1, Tomáš Branyik1, Radim Cerkal2

    1: Research Institute of Brewing and Malting, Czech Republic; 2: Mendel University in Brno, Faculty of AgriSciences, Czech Republic



    Utilisation of brewers’ spent grain in biotechnological production processes

    Jens Weiermüller, Alexander Akermann, Roland Ulber

    TU Kaiserslautern, Chair of Bioprocess Engineering, Germany



    Real time quality controlled mashing - a successful approach using inline near infrared spectroscopy and advanced data analysis

    Florian Conradi, Patrick Wefing, Jan Schneider

    Institute of Food Technology ILT.NRW, Germany



    De novo yeast hybrids with enhanced brewing characteristics

    Nikola Gyurchev1, Niels Kuijpers2, Elke Nevoigt3, Ed Louis1

    1: University of Leicester, United Kingdom; 2: HEINEKEN Supply Chain B.V, Netherlands; 3: Jacobs University Bremen, Germany



    From bark to beer: brewing characteristics of the wild yeast Saccharomyces jurei

    Brian Gibson1, Tiina Kuusisto1, Frederico Magalhães1, Kristoffer Krogerus1, Oliver Kunz2, Maximilian Michel2, Mathias Hutzler2

    1: VTT Ltd, Finland; 2: Technical University of Munich, Germany

    5:45pm
    -
    6:30pm
    P1: Poster session I
    Location: Jubilee Hall (University Hall)
    All posters from the poster pitch talks in the previous session will also be presented in this session.
     

    Utilisation of a Yeast Pitching Skid to Improve Fermentation Consistency and Performance: A Case Study

    Rachel Crossley, Rhys Jones

    Aber Instruments, United Kingdom



    Application of brewery residues for the microbial production of bulk chemicals

    Alexander Akermann, Jens Weiermüller, Roland Ulber

    Technical University Kaiserslautern, Germany



    Microorganisms on Hop Surface and their Effects on Hop Aroma

    Martin Zarnkow, Jilian Sopper, Yang Liu, Hutzler Mathias, Jacob Fritz

    TU München, Germany



    Saving energy and CO2 emissions in the utility section

    David Buisson

    ENGIE Solutions, France



    What if innovation passes convention? – An analytical and sensory comparison of brewhouse technologies

    Nele Bastgen1,2, Tobias Becher1, Jean Titze3

    1: Ziemann Holvrieka GmbH, Ludwigsburg, Germany; 2: Technical University of Berlin, Institute of Food Technology and Food Chemistry, Berlin, Germany; 3: Anhalt University of Applied Sciences, Department of Applied Biosciences and Process Engineering (FB 7), Koethen (Anhalt), Germany



    Spent Grain Replacing Fossil Fuel: Beer Powered Beer, Geoff Larson, Sustainability & Utility Operations

    Geoffrey L. Larson

    Alaskan Brewing Co., United States of America



    Can the use of bread waste decrease the environmental impact of beer? Case-specific evaluation and advice using an LCA approach.

    Marijke Meul1, Katrijn Cierkens1, Jessika De Clippeleer1,2, Ingrid De Leyn2, Johannes Feys1, Freek Van Baelen3, Melissa Camerlinck1, Dana Vanderputten1

    1: Faculty of Sience and Technology, University College Ghent, Belgium; 2: Faculty of Bioscience Engineering, Ghent University, Belgium; 3: Faculty of Business and Information Management, University College Ghent, Belgium



    What a Yeast can teach you about Beer and Hop Flavors: a sensory experience.

    Gabriela Montandon1, Philippe Janssens1, Gert De Rouck2, Filip Van Opstaele2, Yves Gosselin1, Stephane Meulemans1

    1: Fermentis Research & Development, Société Industrielle Lesaffre, Marcq en Baroeul, France; 2: KU Leuven, Faculty of Engineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Ghent Technology Campus, Ghent, Belgium



    No-alcohol and Low-alcohol beer production with Active Dry Yeast

    Philippe Janssens, Gabriela Montandon, Yves Gosselin, Stéphane Meulemans

    Fermentis, France



    Well-beiing with alcohol free beer

    Martin Jörg1, Jeff Stevens2

    1: Centec GmbH, Germany; 2: WellBeing Brewing Company



    The influence of addition of oak wood chips on bottle conditioned strong beer

    Giovanni De Francesco1, Elisabetta Bravi1, Valeria Sileoni2, Ombretta Marconi1, Giuseppe Perretti1

    1: Italian Brewing Research Centre (CERB), University of Perugia, Via San Costanzo, 06126 Perugia, Italy; 2: Universitas Mercatorum, Piazza Mattei 10, 00186 Roma, Italy



    Characterization of Humulus lupulus neomexicanus Hops for Brewing and Polyphenols

    Catherine Brewer1, Hanah Rheay1, Jacob Usrey1, Stephen Taylor1, Kevin Lombard2

    1: Department of Chemical & Materials Engineering, New Mexico State University, USA; 2: Department of Plant & Environmental Sciences, New Mexico State University, USA



    Assessing energy and utility consumption at unit-level

    Sebastian Schmid, Thomas Hofmann, Karl Glas

    Technical University of Munich, Germany



    Novel mashfiltration in microbrewing scale easing scientific research

    Isabel Fabienne Wasmuht1,2, Tobias Becher1, Bernd Lindemann2

    1: Ziemann Holvrieka GmbH, Germany; 2: Hochschule Geisenheim University, Germany

    6:45pm
    -
    7:30pm
    P2: Poster session II
    Location: Jubilee Hall (University Hall)
     

    From spent brewer’s yeast to high value peptides: a membrane fractionation approach

    Gabriela Vollet Marson1,2, Miriam Dupas Hubinger2, Marie-Pierre Belleville1

    1: Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier, France; 2: Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil



    Great flexibility in Yeast Propagation

    Rudolf Albert Michel, Torben Bauch

    GEA Brewery Systems GmbH, Germany



    O2 and CO2 management in (craft) brewing

    Franciscus Petrus Verkoelen

    Pentair Haffmans, Netherlands, The



    Screening and application of Cyberlindnera yeasts to produce a fruity, non-alcoholic beer

    Konstantin Bellut1, Maximilian Michel2, Martin Zarnkow2, Mathias Hutzler2, Fritz Jacob2, Daniel Fox1, Kieran M. Lynch1, Elke K. Arendt1,3

    1: School of Food an Nutritional Sciences, University College Cork, College Road, Cork, Ireland; 2: Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85453 Freising-Weihenstephan, Germany; 3: APC Microbiome Ireland, University College Cork, College Road, Cork, Ireland



    Prediction of beer staleness - a case of multivariate data analysis

    Maciej Ditrych1,2, Weronika Filipowska1, Barbara Jaskula-Goiris1, Gert De Rouck1, Guido Aerts1, Mognes Larsen Andersen2, Luc De Cooman1

    1: KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent, Ghent, Belgium; 2: University of Copenhagen, Faculty of Science, Department of Food Science, Ingredient and Dairy Technology, Frederiksberg, Copenhagen, Denmark



    Revolution in the hops.

    Carel Krol

    Hollands Hophuis, Netherlands, The



    New hop varieties in the Czech Republic

    Vladimir Nesvadba, Josef Patzak, Karel Krofta, Jitka Charvatova

    Hop Research Institute, Kadanska 2525, Zatec 43801, Czech Republic



    Bread loss as a resource: a unique opportunity for brewers within a circular economy

    Johannes Feys1, Jessika De Clippeleer1,2, Freek Van Baelen3, Marijke Meul1, Katrijn Cierkens1, Ingrid De Leyn2, Melissa Camerlinck1, Dana Vanderputten1

    1: School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Belgium; 2: Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Belgium; 3: School of Business and Management, HOGENT University of Applied Sciences and Arts



    Quinoa beer

    Martin Slabý, Jana Olšovská, Tomáš Brányik, Tomáš Vrzal

    Research Institute of Brewing and Malting, Czech Republic



    Sensomic characterization of lager beers fermented by different yeast strains

    Tomáš Vrzal, Jana Olšovská, Martin Slabý, Petra Kubizniaková

    Research Institute of Brewing and Malting, Czech Republic



    Impact of adjunct incorporation on Fe, Cu and Mn levels in sweet wort

    Carolina Maia1, Solon Cunha2, Winok Debyser2, David Cook1

    1: University of Nottingham, United Kingdom; 2: Anheuser-Busch InBev, Brouwerijplein 1, 3000 Leuven, Belgium



    Biological active compounds in brewer´s spent grains

    Daniela Becker1, Tamara Bakuradze1, Ali Zaiter2, Patrick Chaimbault2, Elke Richling1

    1: Department of Chemistry, Division of Food Chemistry and Toxicology, Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany; 2: LCP-A2MC (Laboratoire de Chimie et Physique - Approche Multi-échelles des milieux Complexes), Université de Lorraine, 1, Boulevard Arago, Metz Cedex 03, 57078, France



    Influence of the alternative sugar allulose on selected characteristics of calorie reduced beer mix drinks

    Britta Schattenberg, Kirsten Stake, Jan Schneider

    Institute of Food Technology ILT.NRW



    Investigation on foam stability enhancement in alcoholic and non-alcoholic beer mix drinks with the alternative sugar cellobiose

    Kirsten Stake, Frederik Heinen, Britta Schattenberg, Jan Schneider

    Institute of Food Technolgy ILT.NRW



    Development of a rapid method for the detection of hydrophobins in barley, malt and beer

    Florian A. Theßeling1, Jeroen Vereman2, Tim Thysens2, Ilse Van de Voorde2, Patrick H. Wagner3, Kevin J. Verstrepen1

    1: Center of Microbial and Plant Genetics & VIB Center for Microbiology, KU Leuven, Gaston Geenslaan 1, 3001 Leuven, Belgium; 2: Technologiecluster Bioengineering Technology, Technologiecampus Ghent and Aalst, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; 3: Laboratory for Soft Matter and Biophysics, Celestijnenlaan 200d, 3001 Leuven, Belgium



    Continuous backslopping cycles result in genome evolution in Trappist beer yeasts.

    Andrea Del Cortona1,2,3, Jonathan Gordon1,2,3, Brigida Gallone1,2,3, Stijn Mertens1,2,3, Jan Steensels1,2,3, Kevin Verstrepen1,2,3

    1: VIB–KU Leuven Center for Microbiology; 2: CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven; 3: Leuven Institute for Beer Research



    "Fermenter in Fermenter", a new fermentation technology from 1 cell to fermenter

    Martin Jörg

    Centec GmbH, Germany



    Non-conventional functional yeasts for craft beer production

    Laura Canonico1, Emanuele Zannini2, Alice Agarbati1, Maurizio Ciani1, Francesca Comitini1

    1: Univeristà Politecnica delle Marche, Italy; 2: School of Food and Nutritional Sciences, University College Cork, Cork, Ireland



    Physiological Heterogeneity in Brewing Yeast Daughter Cells in Response to Brewing Related Stresses

    Toby Pendlebury, Chris Powell

    The University of Nottingham, United Kingdom



    Utilizing Ayurveda to Access Wellness Trends with Beer

    Annette Fritsch

    The Boston Beer Company, United States of America


     
    Date: Tuesday, 07/Apr/2020
    8:45am
    -
    9:30am
    Keynote 3: Advances in Brewing Science (Birgitte Skadhauge)
    Location: Promotion Hall (University Hall)
    9:30am
    -
    10:30am
    S4: Lectures on Well-being/NABLABs
    Location: Promotion Hall (University Hall)
    Chair: Jessika De Clippeleer, Ghent University
     
    9:30am - 9:50am

    Understanding the sensory properties and drivers of liking for commercial non-alcoholic beers produced via different processing methods

    Imogen Ramsey1, Qian Yang1, Ian Fisk1, Javier Gomez-Lopez2, Rebecca Ford1

    1: University of Nottingham, Division of Food, Nutrition and Dietetics, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom; 2: Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, United Kingdom



    9:50am - 10:10am

    Carbonation: how to steer 'fizzicochemical' properties of beer

    Niels A. Langenaeken, Liezl Bossaerts, Christophe M. Courtin

    Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre, KU Leuven, Belgium



    10:10am - 10:30am

    Analytical assessment of the ageing process of commercial non-alcoholic beers in comparison to their pale lager beer counterparts

    Jeroen Bauwens1, Lore Eggermont1, Chrysovalantis Karatairis1, Filip Van Opstaele1, Barbara Jaskula-Goiris1, Gert De Rouck1, Jos De Brabanter2, Luc De Cooman1

    1: KU Leuven, Department of Microbial and Molecular Systems (M²S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.; 2: KU Leuven, Department of Electrical Engineering (ESAT), member of the division STADIUS, Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics, Kasteelpark Arenberg 10 – box 2446, 3001 Leuven, Belgium.

    10:30am
    -
    11:00am
    Coffee break
    Location: Jubilee Hall (University Hall)
    11:00am
    -
    11:20am
    S5: Lectures on Well-being/NABLABs
    Location: Promotion Hall (University Hall)
    Chair: Jessika De Clippeleer, Ghent University
     
    11:00am - 11:20am

    Characterizing the chemistry, flavor, and American consumer preference towards non-alcoholic beer

    Scott Lafontaine1, Kay Senn1, Christian Schubert2, Laura Knoke2, Johanna Dennenlöhr2, Jörg Maxminer2, Annegret Cantu1, Nils Rettberg2, Hildegarde Heymann1

    1: University of California Davis, United States of America; 2: Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V

    11:20am
    -
    12:00pm
    Short technical presentations and round table by suppliers
    Location: Promotion Hall (University Hall)
    Chair: David Quain, University of Notthingham
  • Sofie Saerens (Chr Hansen A/S, DE)
  • Roland Novy (BarthHaas, DE)
  • Rudolf Michel (GEA, BE)
  • 12:00pm
    -
    2:00pm
    Lunch break
    P3: Poster session III (12:45 - 13:45)
    Location: Jubilee Hall (University Hall)
     

    Bisulphite-bound aldehydes in beer: method development and sample analysis via UHPLC-MS

    Paula Bustillo Trueba1, Barbara Jaskula-Goiris1, Mark Sanders3, Jean-Paul Vincken3, Jos De Brabanter1, Gert De Rouck1, Guido Aerts1, Jessika De Clippeleer2, Luc De Cooman1

    1: KU Leuven - Campus Ghent, Belgium; 2: Ghent University; 3: Wageningen University & Research



    Pinpoint genetic determinants of beer aroma

    Ping-Wei Ho, Supinya Piampongsant, Jan Steensels, Kevin Verstrepen

    CMPG, Belgium



    Influence of grain modification and curing temperature on the formation of beer staling aldehydes in pale malt

    Weronika Filipowska1, David Cook2, Irina Bolat3, Geert Van D’Huynslager3, Paula Bustillo Trueba1, Maciej Ditrych1, Barbara Jaskula-Goiris1, Gert De Rouck1, Guido Aerts1, Luc De Cooman1

    1: KU Leuven, Department of Microbial and Molecular Systems (M²S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; 2: International Centre for Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, UK; 3: Boortmalt NV, Zandvoort 2, Haven 350/bus 1, 2030 Antwerp, Belgium



    Cryotolerant natural isolates of Saccharomyces species display high variability in flavor production and consumers’ preference

    Jorge Ruiz Peralta1,2, Paul Vandecruys1, Arne Peetermans1, Thomas Talpe1, Stijn De Graeve1, Georg Hubmann1, Johan Thevelein1

    1: Department of Biology, Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, & Center for Microbiology, VIB, Kasteelpark Arenberg, 31, 3001 Heverlee, Flanders, Belgium; 2: Institute of Molecular Biology and Biotechnology, Vrije Universiteit Brussel, Pleinlaan2, 1050 Brussels, Belgium



    Bamboo Leaves - potential application in brewing

    Aline Duarte Correa Brito, Fernando Sanches Dobbert, Flávio Luis Schmidt

    University of Campinas, Brazil



    BREWING WORT FERMENTATION IN CONTINUOUS TUBULAR EQUIPMENT

    Yuri Ramatis Silva Miranda, Aline Duarte Correa Brito, Flávio Luis Schmidt

    University of Campinas, Brazil



    Precoat filtration with compressible filter aid mixtures

    Joerg Zacharias, Ralph Schneid, Angelika Grosser

    KRONES AG, Germany



    AlterBrew - Use of alternative cereals for the production of qualitative and innovative beers.

    Jeroen Baillière1, David Laureys1, Glenn Aelbrecht2, Dana Vanderputten2, Jessika De Clippeleer1,2

    1: Laboratory for Brewing and Fermentation Science & Technology, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Campus Schoonmeersen, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium; 2: Laboratory for Brewing and Fermentation Science & Technology, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Campus Schoonmeersen, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium



    Bitter Acids and Xanthohumol Performance during Drying Process of Brazilian Hops

    Mariana Barreto Carvalhal Pinto1, Lucas Mari Silva2, Flávio Luis Schmidt1

    1: University of Campinas, Brazil; 2: University of Sao Paulo, Brazil



    Characterization of wild yeasts isolated from Chile and its potential to be used in the brewing industry.

    Pablo Murath1, Stephanie Hoffmann1, Jan Steensels2,3,4, Rahel Park2,3,4, Veerle Saels2,3,4, Beatriz Herrera2,3,4, Kevin Verstrepen2,3,4, Luis Bustamante1

    1: Department of Instrumental Analysis, Universidad de Concepción, Barrio Universitario s/n, 403000 Concepción, Chile.; 2: Centre of Microbial and Plant Genetics, KU Leuven, Gaston Geenslaan 1, 3001 Leuven, Belgium.; 3: VIB-KU Leuven Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium.; 4: Leuven Institute for Beer Research, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium



    Functional yeasts from natural matrices for craft beer production

    Edoardo Galli, Laura Canonico, Maurizio Ciani, Francesca Comitini

    Univeristà Politecnica delle Marche, Italy



    Massive Open Online Course 'Beer, the Science of Brewing'

    Karin Voordeckers1, Stijn Spaepen2, Stijn Mertens1,2,3, Kevin Joan Verstrepen1,2

    1: VIB-KU Leuven Center for Microbiology; 2: Leuven Institute for Beer Research; 3: AB InBev



    A detailed look at ‘ale’ yeast proteomics during beer fermentation and the connections between proteome and metabolome

    Magda Costa1,2, David Laureys1, Katarzyna Fulara2, Sören Planckaert3, Bart Devreese3, Anita Van Landschoot1, Aleksander Poreda2, Jessika De Clippeleer1,4

    1: Laboratory for Brewing and Fermentation Science & Technology, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Belgium; 2: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Poland; 3: Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Belgium; 4: Laboratory for Brewing and Fermentation Science & Technology, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Belgium



    Periodical chemical analysis of aging beer across different styles

    Michiel Schreurs1,2,3, Florian Thesseling1,2,3, Supinya Piampongsant1,2,3, Beatriz Herrera1,2,3, Christoph Schreurs2, Kevin Verstrepen1,2,3

    1: VIB-KU Leuven center for Microbiology, Gaston Geenslaan 1, 3001 Leuven, Belgium; 2: Center of Microbial and Plant Genetics, KU Leuven , Gaston Geenslaan 1, 3001 Leuven, Belgium; 3: Leuven Institute for Beer Research (LIBR), KU Leuven, Gaston Geenslaan 1, 3001 Leuven, Belgium



    Flow cytometry for rapid microbial fingerprinting of fermented beverages

    Frederiek - Maarten Pieter Jozef Kerckhof, Oona Saelens, Ruben Props, Nico Boon

    Center for Microbial Ecology and Technology, Faculty of Bioscience engineering, Ghent University, Belgium



    Technical Progress in the Extraction of Hops with Supercritical CO2

    Florian Schuell1, Andreas Gahr2

    1: HVG, Germany; 2: Hopfenveredlung St. Johann GmbH, Germany



    Development of a mobile detection system in handheld format for the quantitative determination of vicinal diketones from green beer

    Florian Tritz, Patrick Fosso, Thomas Brandstetter, Jürgen Rühe

    University of Freiburg - IMTEK, Germany



    Evaluation of aroma of Saccharomyces jurei and its newly constructed non-GMO hybrids during beer fermentation.

    Konstantina Giannakou1,2, Federico Visinoni1, Penghan Zhang3, Paul Jones2, Mark Cotterrell2, Urska Vrhosvek3, Daniela Delneri1

    1: Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom; 2: Cloudwater Brew Co, Manchester, United Kingdom; 3: Foundation Edmund Mach, San Michele All'adige TN, Italy



    Oil Composition of Nugget, Chinook and Mosaic® Brand Hop Varietals by GC/MS Q-TOF with SCD

    Jacqueline Marie Hite1, Patrick Jensen1, Tiffany Pitra1, Denis Gayte2, Philippe Lefevre2

    1: Yakima Chief Hops, Yakima, Washington, United States of America; 2: Yakima Chief Hops, Louvain le Neuve, Belgium



    How ‘gluten-free’ are industrial barley malt beers treated to be gluten-free?

    Hellen Watson1, Anneleen Decloedt1, Corey Broeckling2, Jessica Prenni2, Anita Van Landschoot1

    1: Ghent University, Belgium; 2: Colorado State University, USA

    2:00pm
    -
    2:45pm
    Keynote 4: Experience
    Location: Promotion Hall (University Hall)
    2:45pm
    -
    3:25pm
    S6: Lectures on Experience
    Location: Promotion Hall (University Hall)
    Chair: Christian Von der Heide, Siebel Institute of Technology
     
    2:45pm - 3:05pm

    Machine learning predicts beer aroma and consumer preference from chemical profiles

    Supinya Piampongsant1,2,3, Miguel Roncoroni1,2,3, Beatriz Herrera1,2,3, Christophe Vanderaa4, Tom Wenseleers4, Florian Thesseling1,2,3, Michiel Schreurs1,2,3, Lukasz Kreft5, James Collier5, Alexander Botzki5, Kevin J. Verstrepen1,2,3

    1: VIB – KU Leuven Center for Microbiology, Gaston Geenslaan 1, 3001 Leuven, Belgium; 2: Centre of Microbial and Plant Genetics, KU Leuven, Gaston Geenslaan 1, 3001 Leuven, Belgium; 3: Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, 3001 Leuven, Belgium; 4: Laboratory of Socioecology and Social Evolution, KU Leuven, Naamsestraat 59, 3000 Leuven, Belgium; 5: VIB Bioinformatics Core, VIB, Rijvischestraat 126 3R, 9052 Gent, Belgium



    3:05pm - 3:25pm

    Draught beer microbiology: impact of different styles on microflora and spoilage

    Alexander Lee Jevons, David Quain

    University of Nottingham, United Kingdom

    3:25pm
    -
    3:50pm
    Coffee break
    Location: Jubilee Hall (University Hall)
    3:50pm
    -
    4:20pm
    S7: Lectures on Experience
    Location: Promotion Hall (University Hall)
    Chair: Christian Von der Heide, Siebel Institute of Technology
     
    3:50pm - 4:05pm

    Effect of phenolic extracts on beer quality preservation

    Elisabetta Bravi1, Giovanni De Francesco1, Valeria Sileoni2, Ombretta Marconi1, Emmanuel Sanarica3, Giuseppe Perretti1

    1: Italian Brewing Research Centre (CERB), University of Perugia, Via San Costanzo, 06126; 2: Universitas Mercatorum, Piazza Mattei 10, 00186 Roma, Italy; 3: Enolife srl. Via Delle Imprese, Montemesola, Taranto, Italy



    4:05pm - 4:20pm

    Bioengineered brewing yeast, the not too distant future

    Chaz Rice1, Robert Percival2

    1: Mascoma LLC - Lallemand Brewing, United States of America; 2: Lallemand Brewing UK

    4:20pm
    -
    5:00pm
    Short presentations and round table on new business models
    Location: Promotion Hall (University Hall)
    Chair: Christian Von der Heide, Siebel Institute of Technology
  • Steve Beauchesne (Beau's Brewing Co, CA)
  • 5:00pm
    -
    5:10pm
    Closing words
    Location: Promotion Hall (University Hall)
    Chair: Kevin Verstrepen, KU Leuven / VIB
    7:00pm
    -
    11:00pm
    Conference dinner

     
    Date: Wednesday, 08/Apr/2020
    10:00am
    -
    4:00pm
    Technical visits
    There are 5 possible visits: 1) Brewery AB-Inbev (Leuven); 2) Brewery Bosteels (Buggenhout); 3) Brewery Duvel-Moortgat (Puurs); 4) Mouterij Dingemans (Stabroek) and 5) Meura (Péruwelz). All registered delegates can join one of the visits for free, but prior registration is mandatory. There is a limited number of people allowed per visit. All visits take place simultaneously, so it is only possible to join 1 visit.