Conference Agenda

Overview and details of the sessions of this conference. Please select a date or location to show only sessions at that day or location. Please select a single session for detailed view (with abstracts and downloads if available).

 
 
Session Overview
Date: Tuesday, 19/Oct/2021
9:00am
-
9:45am
Keynote 3 by Scott Lafontaine (VLB): 'How the techniques brewers use impact the chemical and sensory properties that dictate the consumer preference and “beer-like” perception of NAB'
Location: Promotion Hall (University Hall)
 

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

9:45am
-
10:25am
S3a: Lectures on Well-being/NABLABs
Location: Promotion Hall (University Hall)
Chair: Jessika De Clippeleer, Ghent University
 
9:45am - 10:05am

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



10:05am - 10:25am

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.

10:25am
-
11:00am
Coffee break
Location: Jubilee Hall (University Hall)
11:00am
-
11:20am
S3b: Lectures on Well-being/NABLABs
Location: Promotion Hall (University Hall)
Chair: Jessika De Clippeleer, Ghent University
 
11:00am - 11:20am

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

Konstantin Bellut1,2, Maximilian Michel3, Martin Zarnkow3, Mathias Hutzler3, Fritz Jacob3, Jonas J. Atzler1, Andrea Hoehnel1, Kieran M. Lynch1, David P. De Schutter2,4, Elke K. Arendt1,5

1: School of Food an Nutritional Sciences, University College Cork, College Road, Cork, Ireland; 2: AB InBev, GITEC, Brouwerijplein 1, 3000 Leuven, Belgium; 3: Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85453 Freising-Weihenstephan, Germany; 4: Fonds Baillet Latour, Brouwerijplein 1, 3000 Leuven, Belgium; 5: APC Microbiome Ireland, University College Cork, College Road, Cork, Ireland

11:20am
-
12:00pm
Short technical presentations and round table by suppliers
Location: Promotion Hall (University Hall)
Chair: Giuseppe Perretti, The Italian Brewing Research Centre / University of Perugia
  • Sofie Saerens (Chr Hansen A/S, DE)
  • Jocelyn Tillner (BarthHaas, DE)
  • 12:00pm
    -
    2:00pm
    Lunch break
    P3: Poster session III (12:45 - 13:45)
    Location: Jubilee Hall (University Hall)
     

    In search of pale malt of reduced beer staling potential – optimal brewing quality

    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), Food and Microbial Technology (CLMT), 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



    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, Joren Huys2, Gert De Rouck3, Filip Van Opstaele3, Dana Vanderputten2, Jessika De Clippeleer1,2

    1: Innovation centre for Brewing and Fermentation (IBF), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; 2: Innovation centre for Brewing and Fermentation (IBF), AgroFoodNature, HOGENT University of Applied Sciences and Arts, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; 3: Laboratory of Enzyme, Fermentation, and Brewing Technology, KU Leuven, Technology Campus Ghent, Gebroeders de Smetstraat 1, 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



    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, Aleksander Poreda2, Jessika De Clippeleer1,4

    1: Innovation centre for Brewing and Fermentation (IBF), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; 2: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland; 3: Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Campus Ledeganck, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium; 4: Innovation centre for Brewing and Fermentation (IBF), AgroFoodNature, HOGENT University of Applied Sciences and Arts, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium



    A chemical and sensory pipeline to study beer flavor interactions

    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, Elisa Mancini

    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



    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, Robert Ring1

    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



    External Dry Hopping? - An approach to improve sustainability by reducing beer losses, wastewater loads and shorter production cycles

    Michael Kohles, Ferdinand Gutsch, Friedrich Banke

    banke GmbH, Germany



    Hop functionality to Assist Relaxation avoiding detrimental effects of Alcohol on individuals and Society

    Gillian Fisher, Tony Bissoonauth, Dave Hall, Breeze Outhwaite, Pedro Oliveira, Colin Wilson

    Totally Natural Solutions Limited, United Kingdom



    Microbiological and energy-related evaluation of the results of hop sediments biodrying

    Katarzyna Wolny-Koładka, Marek Zdaniewicz, Mateusz Malinowski, Aneta Pater

    University of Agriculture in Krakow, Poland



    Simultaneous Detection of Alive Spoilage Bacteria and Yeast in Beer Samples with a New PCR-based Method

    Eric Samuels, Sarah Jemmal, Gaëlle Leborgne, Hélène Beaupied, Sylvie Hallier-Soulier, Stéphane Bonilla, Christelle Nahuet, Vincent Ulvé

    Pall GeneDisc Technologies, France



    Terroir effect on malting barley

    Nicolas Van Dyck, Anne Pietercelie

    Haute Ecole Lucia Debrouckère, Belgium

    2:00pm
    -
    2:45pm
    Keynote 4: Keynote 4 by Charles Nouwen (Anheuser-Busch InBev): 'Experience is the new black'
    Location: Promotion Hall (University Hall)
    2:45pm
    -
    3:25pm
    S4a: Lectures on Experience
    Location: Promotion Hall (University Hall)
    Chair: Ruben Wauters, KU Leuven
     
    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
    S4b: Lectures on Experience
    Location: Promotion Hall (University Hall)
    Chair: Ruben Wauters, KU Leuven
     
    3:50pm - 4:05pm

    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



    4:05pm - 4:20pm

    Bioengineered brewing yeast, the not too distant future

    Chaz Rice1, Robert Percival2, Kyle Spivack2

    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: Stijn Spaepen, KU Leuven
  • Yorick Coomans (Mazette, BE)
  • Kevin Bovyn (Look&Fin, BE)
  • Mark Veugelers (Enigma, BE)
  • 5:00pm
    -
    5:10pm
    Closing words
    Location: Promotion Hall (University Hall)
    Chair: Kevin Verstrepen, KU Leuven / VIB
    6:30pm
    -
    11:00pm
    Conference dinner

     
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