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).

 
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Session Overview
Location: Promotion Hall (University Hall)
Naamsestraat 22, Leuven
Date: Monday, 18/Oct/2021
9:00am
-
9:05am
Welcome to the symposium by Kevin Verstrepen (KU Leuven / VIB, Belgium)
Location: Promotion Hall (University Hall)
9:05am
-
9:50am
Opening lecture by Jérôme Pellaud (ZX Ventures): 'How consumers are shaping the evolution of beer and beverages'
Location: Promotion Hall (University Hall)
9:50am
-
10:35am
Keynote 1 by Paul Bruijn (Heineken): 'Sustainability for Brewers, the bigger picture'
Location: Promotion 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

VALORISATION OF SPENT HOPS FROM DRY-HOPPING: ABOUT THE POTENTIAL REUTILISATION IN THE BREW HOUSE

Florian Schrickel1, Roland Pahl2, Deniz Bilge3, Nils Rettberg1

1: Versuchs- und Lehranstalt für Brauerei in Berlin e.V., Germany; 2: Pall GmbH; 3: Independent consultant



11:40am - 12:00pm

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

12:00pm
-
12:30pm
Successful stories on sustainability
Location: Promotion Hall (University Hall)
Chair: Frank Lynch, Lynch Technical & Innovation Services
  • Rik Schuurman (Pentair, NL)
  • Martin Jörg (Centec GmbH, DE)
  • Riet Cornelissen (Pantarein Water, BE)
  • 2:00pm
    -
    2:45pm
    Keynote 2 by Birgitte Skadhauge (Carlsberg A/S): 'Diversification'
    Location: Promotion Hall (University Hall)
    2:45pm
    -
    3:25pm
    S2a: Lectures on Diversification
    Location: Promotion Hall (University Hall)
    Chair: Filip Van Opstaele, KU Leuven, Technology Campus Ghent
    Chair: Bart Lievens, KU Leuven, Campus De Nayer
     
    2:45pm - 3:05pm

    Novel malts for novel beers

    David Laureys1, Stijn Vanderroost1, Tom Lavaert1, Jeroen Bailliere1, Dana Vanderputten2, Jessika De Clippeleer1,2

    1: Ghent University, Belgium; 2: HOGENT, Belgium



    3:05pm - 3:25pm

    Microorganisms on Hop Surface and their Effects on Hop Aroma

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

    TU München, Germany

    4:00pm
    -
    5:00pm
    S2b: Lectures on Diversification
    Location: Promotion Hall (University Hall)
    Chair: Paul Hughes, KU Leuven, Technology Campus Ghent
     
    4:00pm - 4:20pm

    Wood for thought: A lab-scale ecosystem mimicking sour beer production via barrel-aging of finished beers

    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

    Synergies between lactic acid bacteria and brewing yeasts on flavour profile of sour beers

    Olivier Caille1, Evelyne Fonchy-Penot1, Gilles Goemaere1, Lauranne Rochefort2, Valentine Guichoux3, J. Le Grandois4

    1: Fermentis SI Lesaffre - Marcq-en-Barœul (FR); 2: Meurice R&D - Brussels (BE); 3: Lesaffre R&I Plateforme bactéries - Loos (FR); 4: Lesaffre R&I Analyses Physico-chimiques - Marcq-en-Barœul (FR)

    5:00pm
    -
    5:30pm
    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 F. De Schepper, 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



    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



    Beyond Baker’s yeast: De novo Saccharomyces yeast hybrids with a heterotic maltotriose growth

    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



    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

    5:30pm
    -
    5:45pm
    Ludwig Narziß Award for Brewing Science
    Location: Promotion Hall (University Hall)
    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.

    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)
  • 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

    3:50pm
    -
    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

     
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