12
thTrends in Brewing Program
Sunday, April 3rd, 201610.00 – 19.00 Technical and Poster Exhibition Set-‐up 17.00 – 21.00 Symposium Registration, Get Together Party
Monday, April 4th, 2016
7.45 – 18.00 Registration
8.30 – 18.00 Technical and Poster Exhibition
SYMPOSIUM OPENING
8.30 – 9.00 Welcome Address and Introduction to the Symposium
Georges Gielen, Vice rector, Guido Aerts, KU Leuven, Belgium Keynote Lectures: Diversity of Beer Styles
Chair: Wendell Iverson, Leapfrog R&D, The Netherlands
9.00 – 9.30 IL.01
Charlie Bamforth, University of California, Davis, USA
9.30 – 10.00 IL.02
Krishan Maudgal, Maudgal Int., Belgium
10.00 – 10.30 IL.03
Melissa Cole, Independent Beer Writer, United Kingdom
10.30 – 11.00 Coffee Break
INTRODUCTION TO TECHNICAL EXHIBITION
Chair: David Quain, University of Nottingham, United Kingdom
11.00 – 12.30 Quick-‐Fire Presentations by Technical Exhibitors 12.30 – 13.30 Lunch
13.00 – 14.00 Technical Exhibition and Poster Discussion
Keynote Lectures: Diversity of Beer Styles, Case Studies
Chair: Guido Aerts, KU Leuven, Belgium
14.00 – 14.30 IL.04 Case Study Europe
Thomas Becker, TU München, Germany
14.30 – 15.00 IL.05 Case Study Africa and Canada
Christian von der Heide, Newlands Systems, Canada
15.00 – 15.30 IL.06 Case Study USA
15.30 – 16.00 IL.07 Case Study Asia
Chonlada Manakul, Boonrawd Brewery, Thailand 16.00 – 16.30 Coffee Break
16.30 – 17.00 ??????
17.00 – 18.00 Poster Discussion and Technical Exhibition
18.00 – 18.30 OFFICIAL WELCOME BY DANIËL TERMONT, MAYOR OF GHENT AND RIK TORFS, RECTOR OF KU LEUVEN
18.30 – 21.00 Drink and Walking Dinner at the Technical Exhibition
Tuesday, April 5th, 2016
8.15 – 18.15 Registration
8.45 – 18.15 Technical and Poster Exhibition
Session 1: Beer Styles
8.45 – 10.40
AL.01 The problem of defining beer styles
Paul Hughes, Oregon State University, USA
AL.02 Beer style guidelines
Derek Walsh, Consultant for BrewingInformationEducationResearch+ (BIER+), The Netherlands
AL.03 Modern production of alcohol free beers for varying breweries and beer styles
Roland Pahl, VLB Berlin, Research Institute for Beer and Beverage Production, Germany
AL.04 Breslauer schöps – an ancient and ephemeral beer style from Silesia
John Brauer, European Brewery Convention Executive Officer, The Brewers of Europe
IL.08 Bavaria on its darker side…
Ludwig Narziss, TU München, School of Life Sciences, Weihenstephan, Germany
10.40 – 11.10 Coffee Break
Session 2: Sources of Fermentable Extract
11.10 – 12.20
AL.05 Ceremix core sorghum – solution for efficient sorghum processing
Alexander Merz, Novozymes, Switzerland
AL.06 A new low temperature mashing process for unmalted sorghum: impacts of starch structure
David Cook, University of Nottingham, International Centre for Brewing Science, United Kingdom
AL.07 Better extract recovery by management of barley-‐associated biofilms
Arja Laitila, VTT Technical Research Centre of Finland, Finland 12.20 – 13.30 Lunch
13.15 – 14.00 Technical Exhibition and Poster Discussion
Session 3: Sources of Flavour Diversity
14.00 – 15.30
AL.08 Fifty ways of green – hop dosing strategies and their equipment
Tobias Becher, Ziemann Holvrieka, Germany
AL.09 Special beers with unusual hopping
Adrian Forster, HVG Hopfenverwertungsgenossenschaft, Germany
AL.10 The application of science to hop blending
Chris Smart, Campden BRI, United Kingdom
AL.11 Characterization of the thiol aromatic potential of different hop (Humulus Lupulus) varieties
Aurélie Roland, Nyseos Company, France
15.30 – 16.00 Coffee Break
Session 3: Sources of Flavour Diversity
16.00 – 17.30
AL.12 Separation of citrus, floral and spicy fractions from hop oils using supercritical CO2 as a process solvent
Ray Marriott, Bangor University, United Kingdom
AL.13 Characterization of the citrus character of hops via gas chromatography – mass spec/olfactometry
Colin Wilson, Totally Natural Solutions, United Kingdom
AL.14 IFAST’s insights and advances in improving the efficiency of beer bittering
Pascal Mertens, IFAST, Belgium
AL.15 Sensory training for hops and hop intensive beers – let’s speak one language
Alicia Munoz, Barth Haas, United Kingdom
17.30 – 18.15 Poster Discussion and Technical Exhibition
Wednesday, April 6th, 2016
8.00 – 17.30 Registration
8.30 – 17.30 Technical and Poster Exhibition
Session 4: Microbial (Fermentation) Diversity
8.30 – 10.00
AL.16 The influence of Torulaspora delbrueckii in mixed fermentation using different
Saccharomyces cerevisiae starter strains
Laura Canonico, Polytechnic University of Marche, Department of Life and Environmental Sciences, Italy
AL.17 Fermentation assays reveal differences in sugar and (off-‐) flavor metabolism across Brettanomyces bruxellensis
Sam Crauwels, KU Leuven, Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Belgium
AL.18 Multi-‐screening method to identify potential novel brewing yeast in environmental samples
Mathias Hutzler, TU München, Research Center Weihenstephan for Brewing and Food Quality, Germany
AL.19 Phylogenetic analysis of Saccharomyces cerevisiae isolated from African traditional fermented drinks
Karl Rumbold, University of the Witwatersrand, South Africa
10.00 – 10.30 Coffee Break
Session 4: Microbial (Fermentation) Diversity
10.30 – 11.40
AL.20 Selection of indigenous Saccharomyces cerevisiae strains for top fermentation beer production
Gabriela Gontijo Montandon, Federal University of Minas Gerais, Institute of Biological Sciences, Brazil
AL.21 New targeted beer flavours via an in vivo approach combined with a micro-‐ beer screening platform
Catrienus de Jong, NIZO Food Research, The Netherlands
AL.22 Active Dry Yeast (“ADY”) demystification for beer, concept and illustrations
Yves Gosselin, Fermentis, Division of S.I. Lesaffre, France
11.40 – 12.40 Lunch
Session 5: Final Product Evaluation
13.30 – 14.40
AL.23 Evaluation of haze formation in novel alcoholic beverages
Christopher Rice, Campden BRI, United Kingdom
AL.24 Sensory best practices for monitoring beer flavour stability
Boris Gadzov, FlavorActiV Limited, United Kingdom
AL.25 Predicting the intrinsic aldehyde content of beer – advances in the study of beer fLavour stability
Jessika De Clippeleer, KU Leuven, Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Belgium
14.40 – 15.10 Coffee Break
Session 5: Final Product Evaluation
15.10 – 16.20
AL.26 Survey of contemporary tasting practices in breweries
Rebecca Ford, Cara Technology Limited, United Kingdom
AL.27 Scalping of hop volatiles from beer into crown cork liner polymers
Philip Wietstock, TU Berlin, Department of Food Technology and Food Chemistry, Chair of Brewing Science, Germany
AL.28 Comparison of the aroma profiles of hops by TD-‐GC-‐TOF MS and soft electron ionisation
Laura McGregor, Markes International, United Kingdom
16.20 – 16.50 Closing Session 16.50 – 17.30 Final Drink
18.00 – 24.00 Symposium Dinner at the “Handelsbeurs” Ghent Centre
Thursday, April 7th, 2016 Break-‐out Sessions
9.00 – 12.00 Aim: to discuss specific topics in small groups (participation for min 8 – max 16 persons)
• How to define beer? Without boundaries?
• Brewing -‐ Blending -‐ Compounding: infinitive possibilities? • Beer & Health: Opportunities? Risks?
• Beer & Food -‐ Molecular marriage? • Wit/wheat beers (+ tasting)
• Sour ales (+ tasting) • IPA beers (+ tasting)
• Tripel beers (+ tasting)
...
Technical Visits
9.00 Departure of the busses to the companies:
Brewery Westmalle | Brewery Anders! | Brewery Haacht 14.00 – 15.00 Arrival at the KU Leuven Technology Campus, Ghent
