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
P1: Poster session I
Monday, 18/Oct/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.

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Saving energy and CO2 emissions in the utility section

David Buisson

ENGIE Solutions, France

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

Marijke Meul1, Marlies De Corte1, Katrijn Cierkens2, Jessika De Clippeleer3,4, Ingrid De Leyn5, Johannes Feys4, Freek Van Baelen1, Melissa Camerlinck1, Dana Vanderputten4

1AgroFoodNature, HOGENT University of Applied Sciences and Arts, Belgium; 2School of Business and Management, HOGENT University of Applied Sciences and Arts, Belgium; 3Innovation centre for Brewing & Fermentation (IBF), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Belgium; 4Innovation centre for Brewing & Fermentation (IBF), AgroFoodNature, HOGENT University of Applied Sciences and Arts, Belgium; 5Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, 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

Assessing energy and utility consumption at unit-level

Sebastian Schmid, Thomas Hofmann, Karl Glas

Technical University of Munich, Germany

A first step towards a craft beer from "S'Orgiu Sardu", a Sardinian barley landrace

Antonio Valentoni1, Antonio Santoru1, Manuela Sanna1, Stefano Buiatti2, Paolo Passaghe2, Davide Fois3, Chiara M. Posadinu3, Giovanni Attene3, Domenico Rau3, Luca Pretti1

1Porto Conte Ricerche S.r.l. S.P. 55 Porto Conte - Capo Caccia km 8,400 Loc. Tramariglio - 07041 Alghero (SS) - Italia; 2Dipartimento di Scienze Agro Alimentari, Ambientali e Animali, Università degli Studi di Udine, 33100, Udine (Italy); 3Dipartimento di Agraria, Università degli Studi di Sassari, 07100 Sassari (Italy)

A methodology to select hop resistant Lactic Acid Bacteria for sour beer maturation

Valentine Guichoux1, Evelyne Fonchy-Penot2, Luciana Jimenez1, Hassina Ait-Abderrahim1

1Lesaffre International, France; 2Fermentis by Lesaffre, France

An Analytical Method for Quantifying Diastatic Activity in Hops

Robert Ring, Patrick Jensen, Nick Zeigler

Yakima Chief Hops, United States of America

Arabinoxylans in NABLAB’s: How can we steer their content and structural characteristics?

Pieter Michiels1, Niels A. Langenaeken1, Winok Debyser2, Christophe M. Courtin1

1Laboratory of Food Chemistry and Biochemistry, KU Leuven – Kasteelpark Arenberg 20, 3001 Heverlee, Belgium; 2AB InBev – Brouwerijplein 1, 3000 Leuven, Belgium

Fermentation Monitor QWX43- process optimization in beer fermentation with a multi sensor concept in one sensor

Julia Rosenheim

Endress+Hauser, Germany

Investigating microbial community assembly in barrel-aged sour beers

Tin Kocijan1,2, Sofie Bossaert1,2, Bart Lievens1,2, Sam Crauwels1,2

1Centre of Microbial and Plant Genetics (CMPG) Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium; 2Leuven Institute for Beer Research (LIBR), KU Leuven, Leuven, Belgium

Model Study of Nitrite Reactions in Beer: Structural Characterization of the Products by GC-MS/MS

Michaela Malečková1,2, Tomáš Vrzal1, Jana Olšovská1

1Research Institute of Brewing and Malting, Lípová 511/15, Prague, Czech Republic; 2Charles University, Faculty of Science, Department of Analytical Chemistry, Albertov 6, 128 43, Prague, Czech Republic

Special yeasts for beer with reduced alcohol content

Daniela Smogrovicova, Peter Vastik, Ivan Kadlecik

Slovak University of Technology in Bratislava, Slovak Republic

The effect of adding matcha (jap. 抹茶) to beer as an alternative to dry-hopping

Aneta Pater, Roksana Jopek, Marek Zdaniewicz, Katarzyna Wolny-Koładka

University of Agriculture in Krakow, Poland

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