Conference Agenda

Session Overview
 
Date: Tuesday, 19/Oct/2021
8:45am
-
9:30am
Keynote 3: Advances in Brewing Science (Birgitte Skadhauge)
Location: Promotion Hall (University Hall)
9:30am
-
10:30am
S3a: Lectures on Well-being/NABLABs
Location: Promotion Hall (University Hall)
Chair: Jessika De Clippeleer, Ghent University
 
9:30am - 9:50am

Understanding the sensory properties and drivers of liking for commercial non-alcoholic beers produced via different processing methods

Imogen Ramsey1, Qian Yang1, Ian Fisk1, Javier Gomez-Lopez2, Rebecca Ford1

1: University of Nottingham, Division of Food, Nutrition and Dietetics, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom; 2: Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, United Kingdom



9:50am - 10:10am

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



10:10am - 10:30am

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.

10:30am
-
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

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

11:20am
-
12:00pm
Short technical presentations and round table by suppliers
Location: Promotion Hall (University Hall)
Chair: David Quain, University of Notthingham
  • Sofie Saerens (Chr Hansen A/S, DE)
  • Roland Novy (BarthHaas, DE)
  • Rudolf Michel (GEA, BE)
  • 12:00pm
    -
    2:00pm
    Lunch break
    P3: Poster session III (12:45 - 13:45)
    Location: Jubilee Hall (University Hall)
     

    Bisulphite-bound aldehydes in beer: method development and sample analysis via UHPLC-MS

    Paula Bustillo Trueba1, Barbara Jaskula-Goiris1, Mark Sanders3, Jean-Paul Vincken3, Jos De Brabanter1, Gert De Rouck1, Guido Aerts1, Jessika De Clippeleer2, Luc De Cooman1

    1: KU Leuven - Campus Ghent, Belgium; 2: Ghent University; 3: Wageningen University & Research



    Pinpoint genetic determinants of beer aroma

    Ping-Wei Ho, Supinya Piampongsant, Jan Steensels, Kevin Verstrepen

    CMPG, Belgium



    Influence of grain modification and curing temperature on the formation of beer staling aldehydes in pale malt

    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), Cluster for Bioengineering Technology (CBeT), 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



    Cryotolerant natural isolates of Saccharomyces species display high variability in flavor production and consumers’ preference

    Jorge Ruiz Peralta1,2, Paul Vandecruys1, Arne Peetermans1, Thomas Talpe1, Stijn De Graeve1, Georg Hubmann1, Johan Thevelein1

    1: Department of Biology, Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, & Center for Microbiology, VIB, Kasteelpark Arenberg, 31, 3001 Heverlee, Flanders, Belgium; 2: Institute of Molecular Biology and Biotechnology, Vrije Universiteit Brussel, Pleinlaan2, 1050 Brussels, 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, Glenn Aelbrecht2, Dana Vanderputten2, Jessika De Clippeleer1,2

    1: Laboratory for Brewing and Fermentation Science & Technology, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Campus Schoonmeersen, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium; 2: Laboratory for Brewing and Fermentation Science & Technology, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Campus Schoonmeersen, Valentin Vaerwyckweg 1, B-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



    Characterization of wild yeasts isolated from Chile and its potential to be used in the brewing industry.

    Pablo Murath1, Stephanie Hoffmann1, Jan Steensels2,3,4, Rahel Park2,3,4, Veerle Saels2,3,4, Beatriz Herrera2,3,4, Kevin Verstrepen2,3,4, Luis Bustamante1

    1: Department of Instrumental Analysis, Universidad de Concepción, Barrio Universitario s/n, 403000 Concepción, Chile.; 2: Centre of Microbial and Plant Genetics, KU Leuven, Gaston Geenslaan 1, 3001 Leuven, Belgium.; 3: VIB-KU Leuven Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium.; 4: Leuven Institute for Beer Research, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium



    Functional yeasts from natural matrices for craft beer production

    Edoardo Galli, Laura Canonico, Maurizio Ciani, Francesca Comitini

    Univeristà Politecnica delle Marche, Italy



    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, Anita Van Landschoot1, Aleksander Poreda2, Jessika De Clippeleer1,4

    1: Laboratory for Brewing and Fermentation Science & Technology, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Belgium; 2: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Poland; 3: Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Belgium; 4: Laboratory for Brewing and Fermentation Science & Technology, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Belgium



    Periodical chemical analysis of aging beer across different styles

    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

    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



    Evaluation of aroma of Saccharomyces jurei and its newly constructed non-GMO hybrids during beer fermentation.

    Konstantina Giannakou1,2, Federico Visinoni1, Penghan Zhang3, Paul Jones2, Mark Cotterrell2, Urska Vrhosvek3, Daniela Delneri1

    1: Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom; 2: Cloudwater Brew Co, Manchester, United Kingdom; 3: Foundation Edmund Mach, San Michele All'adige TN, Italy



    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

    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

    2:00pm
    -
    2:45pm
    Keynote 4: Experience
    Location: Promotion Hall (University Hall)
    2:45pm
    -
    3:25pm
    S4a: Lectures on Experience
    Location: Promotion Hall (University Hall)
    Chair: Christian Von der Heide, Siebel Institute of Technology
     
    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: Christian Von der Heide, Siebel Institute of Technology
     
    3:50pm - 4:05pm

    Effect of phenolic extracts on beer quality preservation

    Elisabetta Bravi1, Giovanni De Francesco1, Valeria Sileoni2, Ombretta Marconi1, Emmanuel Sanarica3, Giuseppe Perretti1

    1: Italian Brewing Research Centre (CERB), University of Perugia, Via San Costanzo, 06126; 2: Universitas Mercatorum, Piazza Mattei 10, 00186 Roma, Italy; 3: Enolife srl. Via Delle Imprese, Montemesola, Taranto, Italy



    4:05pm - 4:20pm

    Bioengineered brewing yeast, the not too distant future

    Chaz Rice1, Robert Percival2

    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: Christian Von der Heide, Siebel Institute of Technology
  • Steve Beauchesne (Beau's Brewing Co, CA)
  • Kevin Bovyn (Look&Fin, BE)
  • 5:00pm
    -
    5:10pm
    Closing words
    Location: Promotion Hall (University Hall)
    Chair: Kevin Verstrepen, KU Leuven / VIB
    7:00pm
    -
    11:00pm
    Conference dinner