Conference Agenda

Session Overview
Location: Jubilee Hall (University Hall)
Naamsestraat 22, Leuven
 
Date: Sunday, 17/Oct/2021
7:00pm
-
9:00pm
Opening reception & get-together party with trappist beer tasting
Location: Jubilee Hall (University Hall)

 
Date: Monday, 18/Oct/2021
10:30am
-
11:00am
Coffee break
Location: Jubilee Hall (University Hall)
12:30pm
-
2:00pm
Lunch break
Location: Jubilee Hall (University Hall)
3:25pm
-
4:00pm
Coffee break
Location: Jubilee Hall (University Hall)
5:45pm
-
6:30pm
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

6:45pm
-
7:30pm
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


 
Date: Tuesday, 19/Oct/2021
10:30am
-
11:00am
Coffee break
Location: Jubilee Hall (University Hall)
12:00pm
-
2:00pm
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

3:25pm
-
3:50pm
Coffee break
Location: Jubilee Hall (University Hall)