Conference Agenda

Session
P1: Poster session I
Time:
Monday, 18/Jan/2021:
5:45pm - 6:30pm

Location: Jubilee Hall (University Hall)
Naamsestraat 22, Leuven
All posters from the poster pitch talks in the previous session will also be presented in this session.

Presentations

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

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



Spent Grain Replacing Fossil Fuel in Steam Boiler Operations: Beer Powered Beer

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

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

1Fermentis Research & Development, Société Industrielle Lesaffre, Marcq en Baroeul, France; 2KU 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



Aroma-Preserving Dealcoholization for the Wellbeing Brewery

Martin Jörg1, Jeff Stevens2

1Centec GmbH, Germany; 2WellBeing 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

1Italian Brewing Research Centre (CERB), University of Perugia, Via San Costanzo, 06126 Perugia, Italy; 2Universitas 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

1Department of Chemical & Materials Engineering, New Mexico State University, USA; 2Department 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

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