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: Sunday, 17/Oct/2021
6:00pm - 7:00pmRegistration
Location: Entrance Hall (University Hall)
Entrance Hall (University Hall) 
7:00pm - 9:00pmOpening reception & get-together party with trappist beer tasting
Location: Jubilee Hall (University Hall)
Jubilee Hall (University Hall) 
Date: Monday, 18/Oct/2021
8:00am - 9:00amRegistration
Location: Entrance Hall (University Hall)
Entrance Hall (University Hall) 
9:00am - 9:05amWelcome to the symposium by Kevin Verstrepen (KU Leuven / VIB, Belgium)
Location: Promotion Hall (University Hall)
Promotion Hall (University Hall) 
9:05am - 9:50amOpening lecture by Jérôme Pellaud (ZX Ventures): 'How consumers are shaping the evolution of beer and beverages'
Location: Promotion Hall (University Hall)
Promotion Hall (University Hall) 
9:50am - 10:35amKeynote 1 by Paul Bruijn (Heineken): 'Sustainability for Brewers, the bigger picture'
Location: Promotion Hall (University Hall)
Promotion Hall (University Hall) 
10:35am - 11:00amCoffee break
Location: Jubilee Hall (University Hall)
Jubilee Hall (University Hall) 
11:00am - 12:00pmS1: Lectures on Sustainability
Location: Promotion Hall (University Hall)
Session Chair: Frank Lynch, Lynch Technical & Innovation Services
Promotion Hall (University Hall) 
 
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

1International Centre for Brewing Science, University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK; 2KU 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

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



11:40am - 12:00pm

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

René Wöstmann1, Josef Kimberger2

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

 
12:00pm - 12:30pmSuccessful stories on sustainability
Location: Promotion Hall (University Hall)
Session Chair: Frank Lynch, Lynch Technical & Innovation Services
  • Rik Schuurman (Pentair, NL)
  • Martin Jörg (Centec GmbH, DE)
  • Riet Cornelissen (Pantarein Water, BE)
  • Promotion Hall (University Hall) 
    12:30pm - 2:00pmLunch break
    Location: Jubilee Hall (University Hall)
    Jubilee Hall (University Hall) 
    2:00pm - 2:45pmKeynote 2 by Birgitte Skadhauge (Carlsberg A/S): 'Diversification'
    Location: Promotion Hall (University Hall)
    Promotion Hall (University Hall) 
    2:45pm - 3:25pmS2a: Lectures on Diversification
    Location: Promotion Hall (University Hall)
    Session Chair: Filip Van Opstaele, KU Leuven, Technology Campus Ghent
    Session Chair: Bart Lievens, KU Leuven, Campus De Nayer
    Promotion Hall (University Hall) 
     
    2:45pm - 3:05pm

    Novel malts for novel beers

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

    1Ghent University, Belgium; 2HOGENT, 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

     
    3:25pm - 4:00pmCoffee break
    Location: Jubilee Hall (University Hall)
    Jubilee Hall (University Hall) 
    4:00pm - 5:00pmS2b: Lectures on Diversification
    Location: Promotion Hall (University Hall)
    Session Chair: Paul Hughes, KU Leuven, Technology Campus Ghent
    Promotion Hall (University Hall) 
     
    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

    1Laboratory of Process Microbial Ecology and Bioinspirational Management, KU Leuven; 2Laboratory 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

    1Technical University of Munich, Germany; 2Technical 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

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

     
    5:00pm - 5:30pmPoster pitch talks
    Location: Promotion Hall (University Hall)
    Session Chair: Ilse Van de Voorde, KU Leuven, Technology Campus Ghent
    Promotion Hall (University Hall) 
     

    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

    1Research Institute of Brewing and Malting, Czech Republic; 2Mendel 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

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

    1KU 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; 2University of Copenhagen, Faculty of Science, Department of Food Science, Ingredient and Dairy Technology, Frederiksberg, Copenhagen, Denmark

     
    5:30pm - 5:45pmLudwig Narziß Award for Brewing Science
    Location: Promotion Hall (University Hall)
    Promotion Hall (University Hall) 
    5:45pm - 6:30pmP1: 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.
    Jubilee Hall (University Hall) 
     

    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

     
    6:45pm - 7:30pmP2: Poster session II
    Location: Jubilee Hall (University Hall)
    Jubilee Hall (University Hall) 
     

    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



    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, Marlies De Corte3, Katrijn Cierkens4, Ingrid De Leyn5, Melissa Camerlinck3, Dana Vanderputten1

    1Innovation centre for Brewing and Fermentation (IBF), AgroFoodNature, HOGENT University of Applied Sciences and Arts, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.; 2Innovation centre for Brewing and Fermentation (IBF), Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.; 3AgroFoodNature, HOGENT University of Applied Sciences and Arts, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.; 4Research Centre for Sustainable Organizations, HOGENT University of Applied Sciences and Arts, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; 5Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium



    Quinoa beer

    Martin Slabý, Jana Olšovská, Tomáš Brányik, Tomáš Vrzal

    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

    1University of Nottingham, United Kingdom; 2Anheuser-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

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



    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

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



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

    Martin Jörg

    Centec GmbH, Germany



    Utilizing Ayurveda to Access Wellness Trends with Beer

    Annette Fritsch

    The Boston Beer Company, United States of America



    Hop Extracts: The Sustainable Future of Hop Addition

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

    Totally natural solutions, United Kingdom



    Maturation of sour beer: how to select a Pediococcus bacteria unable to produce biogenic amines?

    Valentine Guichoux1, Léonie Desoblin1, Sabrina Telki1, Julie Le Grandois1, Evelyne Fonchy-Penot2, Luciana Jimenez1, Hassina Ait-Abderrahim1

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



    Natural & Tunable Haze Functionality from Hops

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

    Totally Natural Solutions, United Kingdom



    SUSTAINABILITY OF GROWING OF SAAZ HOP IN THE CZECH REPUBLIC IN THE CONDITIONS OF CLIMATE CHANGES

    Karel Krofta, Alexandr Mikyska

    Chmelařský institut s.r.o.



    The Second Life of Hops—Technological and Economic Aspects of the Reuse of Spent Hops in a Brewhouse

    Marek Zdaniewicz, Grzegorz Zwodziński, Aneta Pater, Katarzyna Wolny-Koładka

    University of Agriculture in Krakow, Poland



    Analysing the brewing process to optimise freshness and extend shelf-life

    James Jugg, Tom Brown, Evelyne Canterranne, Richard Boughton, Boris Gadzov, Nina Zviadadze

    FlavorActiV, United Kingdom



    Effects of oxygen scavenger crown caps on the shelf life of a craft bottom fermented beer

    Antonio Santoru, Antonio Valentoni, Manuela Sanna, Roberto Cappuccinelli, Luca Pretti

    Porto Conte Ricerche S.r.l. S.P. 55 Porto Conte - Capo Caccia km 8,400 Loc. Tramariglio - 07041 Alghero (SS) - Italia

     
    Date: Tuesday, 19/Oct/2021
    9:00am - 9:45amKeynote 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)
    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

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

     
    9:45am - 10:25amS3a: Lectures on Well-being/NABLABs
    Location: Promotion Hall (University Hall)
    Session Chair: Jessika De Clippeleer, Ghent University
    Promotion Hall (University Hall) 
     
    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

    1KU 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.; 2KU 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 - 11:00amCoffee break
    Location: Jubilee Hall (University Hall)
    Jubilee Hall (University Hall) 
    11:00am - 11:20amS3b: Lectures on Well-being/NABLABs
    Location: Promotion Hall (University Hall)
    Session Chair: Jessika De Clippeleer, Ghent University
    Promotion Hall (University Hall) 
     
    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

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

     
    11:20am - 12:00pmShort technical presentations and round table by suppliers
    Location: Promotion Hall (University Hall)
    Session Chair: Giuseppe Perretti, The Italian Brewing Research Centre / University of Perugia
  • Sofie Saerens (Chr Hansen A/S, DE)
  • Jocelyn Tillner (BarthHaas, DE)
  • Promotion Hall (University Hall) 
    12:00pm - 2:00pmLunch break
     
    12:00pm - 2:00pmP3: Poster session III (12:45 - 13:45)
    Location: Jubilee Hall (University Hall)
    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

    1KU 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; 2International Centre for Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, UK; 3Boortmalt 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

    1Innovation centre for Brewing and Fermentation (IBF), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; 2Innovation centre for Brewing and Fermentation (IBF), AgroFoodNature, HOGENT University of Applied Sciences and Arts, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; 3Laboratory 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

    1University of Campinas, Brazil; 2University 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

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

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

    1VIB-KU Leuven center for Microbiology, Gaston Geenslaan 1, 3001 Leuven, Belgium; 2Center of Microbial and Plant Genetics, KU Leuven , Gaston Geenslaan 1, 3001 Leuven, Belgium; 3Leuven 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

    1HVG, Germany; 2Hopfenveredlung 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

    1Yakima Chief Hops, Yakima, Washington, United States of America; 2Yakima 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

    1Ghent University, Belgium; 2Colorado 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 - 2:45pmKeynote 4: Keynote 4 by Charles Nouwen (Anheuser-Busch InBev): 'Experience is the new black'
    Location: Promotion Hall (University Hall)
    Promotion Hall (University Hall) 
    2:45pm - 3:25pmS4a: Lectures on Experience
    Location: Promotion Hall (University Hall)
    Session Chair: Ruben Wauters, KU Leuven
    Promotion Hall (University Hall) 
     
    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

    1VIB – KU Leuven Center for Microbiology, Gaston Geenslaan 1, 3001 Leuven, Belgium; 2Centre of Microbial and Plant Genetics, KU Leuven, Gaston Geenslaan 1, 3001 Leuven, Belgium; 3Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, 3001 Leuven, Belgium; 4Laboratory of Socioecology and Social Evolution, KU Leuven, Naamsestraat 59, 3000 Leuven, Belgium; 5VIB 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 - 3:50pmCoffee break
    Location: Jubilee Hall (University Hall)
    Jubilee Hall (University Hall) 
    3:50pm - 4:20pmS4b: Lectures on Experience
    Location: Promotion Hall (University Hall)
    Session Chair: Ruben Wauters, KU Leuven
    Promotion Hall (University Hall) 
     
    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

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

     
    4:20pm - 5:00pmShort presentations and round table on new business models
    Location: Promotion Hall (University Hall)
    Session Chair: Stijn Spaepen, KU Leuven
  • Yorick Coomans (Mazette, BE)
  • Kevin Bovyn (Look&Fin, BE)
  • Mark Veugelers (Enigma, BE)
  • Promotion Hall (University Hall) 
    5:00pm - 5:10pmClosing words
    Location: Promotion Hall (University Hall)
    Session Chair: Kevin Verstrepen, KU Leuven / VIB
    Promotion Hall (University Hall) 
    6:30pm - 11:00pmConference dinner
     
    Date: Wednesday, 20/Oct/2021
    9:00am - 2:00pmTechnical 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.

    09u30: departure by bus in Leuven (only for those who registered for the bus transfer)
    10u30: start of the technical visit, followed by a lunch
    13u30: end of the visit, and departure by bus to Leuven (only for those who registered for the bus transfer)
     

     
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