Conference Agenda

Session Overview
Date: Monday, 18/Oct/2021
Location: Entrance Hall (University Hall)
Opening lecture by Jérôme Pellaud (AB-Inbev): How consumers are shaping the evolution of beer and beverages
Location: Promotion Hall (University Hall)
Keynote 1: on Sustainability, by Paul Bruijn (Heineken)
Location: Promotion Hall (University Hall)
Coffee break
Location: Jubilee Hall (University Hall)
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

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

11:40am - 12:00pm

Very high gravity brewing: Understanding the effects of process optimisation through analysis of yeast physiology and fermentation performance

Chris Alexander, Chris Powell

University of Nottingham, United Kingdom

Successful stories on sustainability
Location: Promotion Hall (University Hall)
Chair: Frank Lynch, Lynch Technical & Innovation Services
  • Mark Mol (Pentair, NL)
  • Martin Jörg (Centec GmbH, DE)
  • Floriaan Van Mechelen (Pantarein Water, BE)
  • 12:30pm
    Lunch break
    Location: Jubilee Hall (University Hall)
    Keynote 2: Diversification, by Elke Arendt (University College Cork)
    Location: Promotion Hall (University Hall)
    S2a: Lectures on Diversification
    Location: Promotion Hall (University Hall)
    Chair: Paul Hughes, KU Leuven, Technology Campus Ghent
    2:45pm - 3:05pm

    New Insights into the Formation of Odorants in Different Barley Malts and their Transfer to Bottom-Fermented Lager-Type Beers

    Michael Féchir1,2, Klaas Reglitz2, Veronika Mall2, Jens Voigt1, Martin Steinhaus2

    1: Trier University of Applied Sciences, Leibniz-Institute for Food Systems Biology at TU Munich, Germany; 2: Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    3:05pm - 3:25pm

    Novel malts for novel beers

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

    1: Ghent University, Belgium; 2: Hogeschool Gent, Belgium

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

    Wood for thought

    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

    Fermentation diversification for the kettle-sour beers' flavour produced with dry lactic acid bacteria in association with Active-Dry-Yeasts

    Olivier Caille1, Laurence Van Nedervelde2, Valentine Guichoux3, Gabriela Montandon1, Lauranne Rochefort4, Christel Garrigues3, Stéphane Meulemans1

    1: Fermentis SI Lesaffre, France; 2: Labiris, Belgium; 3: Bacterial Plateform Lesaffre, France; 4: Meurice R&D, Belgium

    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 Fransiscus De Schepper, Pieter Michiels, 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

    Utilisation of brewers’ spent grain in biotechnological production processes

    Jens Weiermüller, Alexander Akermann, Roland Ulber

    TU Kaiserslautern, Chair of Bioprocess Engineering, Germany

    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

    De novo yeast hybrids with enhanced brewing characteristics

    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

    From bark to beer: brewing characteristics of the wild yeast Saccharomyces jurei

    Brian Gibson1, Tiina Kuusisto1, Frederico Magalhães1, Kristoffer Krogerus1, Oliver Kunz2, Maximilian Michel2, Mathias Hutzler2

    1: VTT Ltd, Finland; 2: Technical University of Munich, Germany

    P1: 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.

    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

    1: Ziemann Holvrieka GmbH, Ludwigsburg, Germany; 2: Technical University of Berlin, Institute of Food Technology and Food Chemistry, Berlin, Germany; 3: Anhalt 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

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

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

    1: Centec GmbH, Germany; 2: WellBeing 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

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

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

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

    P2: Poster session II
    Location: Jubilee Hall (University Hall)

    From spent brewer’s yeast to high value peptides: a membrane fractionation approach

    Gabriela Vollet Marson1,2, Miriam Dupas Hubinger2, Marie-Pierre Belleville1

    1: Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier, France; 2: Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil

    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

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

    Konstantin Bellut1, Maximilian Michel2, Martin Zarnkow2, Mathias Hutzler2, Fritz Jacob2, Daniel Fox1, Kieran M. Lynch1, Elke K. Arendt1,3

    1: School of Food an Nutritional Sciences, University College Cork, College Road, Cork, Ireland; 2: Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85453 Freising-Weihenstephan, Germany; 3: APC Microbiome Ireland, University College Cork, College Road, Cork, Ireland

    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

    Hollands Hophuis, hop-knowledge

    Carel Krol

    Hollands Hophuis, 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, Marijke Meul1, Katrijn Cierkens1, Ingrid De Leyn2, Melissa Camerlinck1, Dana Vanderputten1

    1: School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Belgium; 2: Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Belgium; 3: School of Business and Management, HOGENT University of Applied Sciences and Arts

    Quinoa beer

    Martin Slabý, Jana Olšovská, Tomáš Brányik, Tomáš Vrzal

    Research Institute of Brewing and Malting, Czech Republic

    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

    Impact of adjunct incorporation on Fe, Cu and Mn levels in sweet wort

    Carolina Maia1, Solon Cunha2, Winok Debyser2, David Cook1

    1: University of Nottingham, United Kingdom; 2: Anheuser-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

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

    Influence of the alternative sugar allulose on selected characteristics of calorie reduced beer mix drinks

    Britta Schattenberg, Kirsten Stake, Jan Schneider

    Institute of Food Technology ILT.NRW

    Investigation on foam stability enhancement in alcoholic and non-alcoholic beer mix drinks with the alternative sugar cellobiose

    Kirsten Stake, Frederik Heinen, Britta Schattenberg, Jan Schneider

    Institute of Food Technolgy ILT.NRW

    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

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

    Continuous backslopping cycles result in genome evolution in Trappist beer yeasts.

    Andrea Del Cortona1,2,3, Jonathan Gordon1,2,3, Brigida Gallone1,2,3, Stijn Mertens1,2,3, Jan Steensels1,2,3, Kevin Verstrepen1,2,3

    1: VIB–KU Leuven Center for Microbiology; 2: CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven; 3: Leuven Institute for Beer Research

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

    Martin Jörg

    Centec GmbH, Germany

    Non-conventional functional yeasts for craft beer production

    Laura Canonico1, Emanuele Zannini2, Alice Agarbati1, Maurizio Ciani1, Francesca Comitini1

    1: Univeristà Politecnica delle Marche, Italy; 2: School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Physiological Heterogeneity in Brewing Yeast Daughter Cells in Response to Brewing Related Stresses

    Toby Pendlebury, Chris Powell

    The University of Nottingham, United Kingdom

    Utilizing Ayurveda to Access Wellness Trends with Beer

    Annette Fritsch

    The Boston Beer Company, United States of America