Conference Agenda

Securing barley in a changing climate and unstable geopolitical situation

Jacob Andersen

Viking Malt Group, Denmark

The future challenges and opportunities of hops

Christina Schönberger

BarthHaas Nürnberg, Germany

Shifting trends in energy markets? How companies might be impacted

Michaël Van Bossuyt

BOSSY Management Services, Antwerp, Belgium

The ins and outs of starch hydrolysis: Can we balance the mashing process to optimise resource efficiency?

Charlotte F. De Schepper, Christophe M. Courtin

Laboratory of Food Chemistry and Biochemistry - KU Leuven, Belgium

Spatio-temporal proteome analysis of barley during germination reveals relationship of differential protein abundancies, enzymatic activities, and malt modification

Steven Kasozi Galiwango¹, Soszka Agata¹, Jolien Philips¹, Wouter De Sutter¹, Ward De Spiegelaere^2,3, Gert De Rouck¹, Ilse Van de Voorde¹, Florian Weiland¹

1: Department of Microbial and Molecular Systems, Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), KU Leuven, Ghent Campus, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium; 2: Department of Morphology, Imaging, Orthopedics, Rehabilitation and Nutrition, Laboratory of Morphology, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium; 3: Ghent Light Microscopy Core, GhenUniversity, Salisburylaan 133, B-9820 Merelbeke, Belgium

From barley to beer: a closer look at key varietal attributes to ensure high quality specialty beer brewing

Tom Mertens

Biercentrum Delvaux, Belgium

Effects of genotype, location and year on endosperm texture and starch properties in Californian malting barley

Maany Ramanan¹, Charlotte F De Schepper², Christophe M Courtin², Christine H Diepenbrock³, Glen P Fox¹

1: Food Science and Technology, University of California, 1 Shields Avenue, Davis, CA 95616, USA; 2: Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; 3: Department of Plant Sciences, University of California, 1 Shields Avenue, Davis, CA 95616, USA

Scale-up of gluten free brewing processes: differences in gluten reduction ability, analytical attributes and hedonic perception

Nazarena Cela¹, Nicola Condelli¹, Giuseppe Perretti², Maria Di Cairano¹, Jessika De Clippeleer³, Fernanda Galgano¹, Gert De Rouck⁴

1: SAFE, University of Basilicata, Italy; 2: DSA3, University of Perugia, Italy; 3: Innovation centre for Brewing & Fermentation (IBF), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University; 4: Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), KU Leuven, Technology Campus Ghent

The impact of 10 unmalted alternative cereals and pseudocereals on wort characteristics

David Laureys¹, Jeroen Baillière¹, Sylvie Vandoorne^1,2, Dana Vanderputten², Jessika De Clippeleer^1,2

1: IBF | Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University; 2: IBF | Innovation centre for Brewing & Fermentation, AgroFoodNature, HOGENT University of Applied Sciences and Arts

Exploring Environmental and Technological Factors Impacting the Regional Identity of Cascade and Mosaic® Hops Grown in the Pacific Northwest

Michael Féchir^1,2, Garrett Weaver³, Andy Gallagher⁴, Curtis Roy⁵, Thomas H. Shellhammer¹

1: Oregon State University; 2: Döhler; 3: Coleman Agriculture; 4: Red Hill Soils; 5: Yakima Chief Hops

Environmental impact emphasizes the need for sustainable hop varieties

Alexander Feiner¹, Martin Waldinger¹, Nicholi Pitra², Jana Böttger³, David Riewe³

1: Simon H. Steiner, Hopfen, GmbH, Auhofstrasse 18, 84048 Mainburg, Germany.; 2: Hopsteiner, S. S. Steiner, Inc., 725 5th Avenue, NY 10022, New York, USA; 3: Julius Kühn-Institute, Königin-Luise-Straße 19, 14195 Berlin, Germany

A tractable approach to predict the thermodyamics and spectra of hop- and beer-derived bitter acids: A hulupone case study

Paul Shane Hughes

Oregon State University

Advanced hop products designed for sustainable brewing and improved taste and aroma in different beer styles

Abbey Symes¹, Breeze Outhwaite¹, Gill Fisher¹, Filip Van Opstaele², Gert De Rouck², Pedro Oliveira¹

1: Technical Department, Totally Natural Solution, Eastlands Estate, Maidstone Rd, Paddock Wood, Tonbridge TN12 6BU, United Kingdom; 2: Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Food and Microbial Technology (CLM), M2S, KU Leuven - Ghent, Ghent, Belgium

Enzymatic Activity of German Hop Cultivars with Respect to Variety and Crop Year

Philip Wietstock¹, Daniel Michalek¹, Felix Winter¹, Martin Biendl², Brian Gibson¹

1: Technische Universität Berlin, Germany; 2: Hallertauer Hopfenveredelungsgesellschaft m.b.H. (Hopsteiner)

Exploring the links between hop aroma and the volatile metabolome

Jana Böttger¹, Martin Waldinger², Alexander Feiner², David Riewe¹

1: Julius Kühn-Institute, Königin-Luise-Straße 19, 14195 Berlin, Germany; 2: Simon H. Steiner, Hopfen, GmbH, Auhofstrasse 18, 84048 Mainburg, Germany

Free thiol release from cysteinylated and glutathionylated sulfanylalkyl alcohols in beer: by selecting yeasts and fermentation conditions

Philippe JANSSENS², Cécile CHENOT¹, Sonia COLLIN¹

1: Unité de Brasserie et des Industries Alimentaires, LIBST Institute, Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium; 2: Fermentis, division of S.I. Lesaffre, France

Analysis of Monoterpenol Isomers in Hops and Beers

Deliang Wang

China National Research Institute of Food & Fermentation Industries, China, People's Republic of

Prediction of sensory stability of beer by infrared spectroscopy coupled with artificial intelligence

Tomáš Vrzal¹, Jan Enge², Jana Olšovská¹

1: Research Institute of Brewing and Malting, Czech Republic; 2: Pilsner Urquell Brewery, Czech Republic

Using AI and machine learning to predict beer flavor and guide product development

Michiel Schreurs^1,2,3, Supinya Piampongsant^1,2,3, Miguel Roncoroni^1,2,3, Beatriz Herrera^1,2,3, Kevin Verstrepen^1,2,3

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), KU Leuven, Gaston Geenslaan 1, 3001 Leuven, Belgium

Brewing in a changing world: The rise of novel fermentation organisms in the face of modern challenges

Avi Shayevitz, Eric Abbot, Tobias Fischborn

Lallemand Inc., Canada

Souring method comparison and the chemical stability of a hibiscus Gose beer

Christina Chatzinikolaou¹, Mogens Larsen Andersen², Henrik Siegumfeldt², Olayide Oladokun¹

1: Carlsberg Group, Denmark; 2: University of Copenhagen

The role of priority effects in microbial community assembly of barrel-aged sour beers

Tin Kocijan^1,2, Margaux Vanhaverbeke^1,2, Bart Lievens^1,2, Sam Crauwels^1,2

1: Centre 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; 2: Leuven Institute for Beer Research (LIBR), KU Leuven, Leuven, Belgium

Using Temporal-Check-All-That-Apply (TCATA) to evaluate the multisensory profile of hop products in non-alcoholic lager beer.

Theodora Christodoulou^1,2, David Cook², Qian Yang¹, Pedro Oliveira³, Gillian Fisher³, Colin Wilson³, Rebecca Ford¹

1: Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; 2: International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology, The University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; 3: Totally Natural Solutions Ltd., Paddock Wood, Tonbridge TN12 6BU, United Kingdom

Application of Non-Conventional Yeasts in the Production of Alcohol-Free Beer

Paulo Jorge Magalhães¹, Tiago Monteiro Brandão¹, Pedro Miguel Rodrigues¹, Jose Miguel Cancela¹, João Simões², Jose Antonio Teixeira², Lucília Ribeiro Domingues², Jose Maria Oliveira², Vitor de Freitas³, Susana Pinto Soares³

1: Super Bock Group, Portugal; 2: Departamento de Engenharia Biológica, Universidade do Minho, Portugal; 3: Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto

Non- and low-alcohol beers: an in-depth comparison of commercial alternative brewing yeasts

Elia Myncke¹, Joren Huys¹, David Laureys¹, Wouter De Sutter², Johanna Schlich², Gert De Rouck², Filip Van Opstaele², Dana Vanderputten³, Jessika De Clippeleer^1,3

1: IBF | Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Campus Schoonmeersen, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; 2: EFBT | Laboratory of Enzyme, Fermentation and Brewing Technology, M2S | Department of Microbial and Molecular Systems, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium; 3: IBF | Innovation centre for Brewing & Fermentation, AgroFoodNature, HOGENT University of Applied Sciences and Arts, Campus Schoonmeersen, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium

Aerobic brewing of alcohol-free beer with maltose- and Crabtree-negative yeast: Significant savings on malt, energy and water without compromising quality

Simon Carlsen, Karsten Laurents

Chr. Hansen A/S, Denmark

Pioneering to reach a Zero Emission Malting

Martijn Vaniersel

Holland Malt, Netherlands, The

Flavour Efficiency and Stability of Liquid Hop Extracts compared to T90 and T45 pellets in Dry-Hopping

Breeze Outhwaite, Gillian Fisher, Abbey Symes, Pedro Oliviera

Totally Natural Solutions, United Kingdom

Using confocal laser scanning microscopy to investigate the membrane fouling occurring during green beer filtration

Jan Wilhelm Schoppmeier¹, Michael Kupetz², Martina Gastl², Thomas Becker¹

1: Chair of Brewing and Beverage Technology, Technical University Munich, Freising, Germany; 2: Former Chair of Brewing and Beverage Technology, Technical University Munich, Freising, Germany