Changes that have been announced for a long time are just picking up speed. People have been talking for a long time about having to become more sustainable and making good use of the opportunities offered by digitization. In our workshop we want to show how Pall has positioned itself in this regard. There are traditional methods for both filtration and stabilization, which can indeed produce very good beers, but which do not meet the modern demands of breweries of the present and future. For the examples of DE-free filtration and high-efficiency stabilization, we will explain our approach, how we use the Internet of Things to optimize with the analysis of data sets that every automated brewery produces in large quantities. Our approaches, which free you from having to regularly buy kieselguhr and PVPP, and which significantly minimize the amount of waste and consumption, become even more efficient and sustainable.
Beer Brewing
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Beer Brewing
IMPROVING BEER TASTE THROUGH MATURATION AND BOTTLE/KEG REFERMENTATION
Description:
Once the beer has been brewed and fermentation has finished, can more be done to further improve the taste of the beer, be it before or after conditioning? Beer maturation still sounds very important to many breweries to positively impact the taste and flavour of the beer to the benefit of the consumers. Also, bottle and keg refermentation do play a very important role, but there may be some important differences between the theory and the practice. Our experts will present how to cold mature your beer and how to master bottle & keg refermentation, to deliver the best beer to the consumers.
Moderator:
- John Brauer, EBC Executive Officer at The Brewers of Europe
Speakers:
- Yvan de Baets, Head-brewer, co-owner and co-founder of Brasserie de la Senne, Brasserie de la Senne
- Simon Smith, Head of R&D and Innovation Molson Coors Western Europe
- Tomas Barborik, Pivovar General
WATER QUALITY AND WHAT BREWERS CAN DO ABOUT IT
Description:
An often forgotten ingredient, water quality is key to beer, and not only because it’s the largest ingredient (more than 50% of all the ingredients used) as it massively impacts the quality of the beer. What can be done to adjust the water profile? What solutions exist from (small) breweries? Is this affordable? Is it worth the investment? Our experts will cover all these aspects and provide extensive answers.
Moderator:
- Lizz Pratt
Speakers:
- Gert De Rouck, KU Leuven
- Jan Enge, Head Brewmaster in Prazdroj Czechia/Slovakia
DO’S AND DON’TS IN MODERN YEAST HANDLING PRACTICES
Description:
Yeast is as an important ingredient to beer as the other, but not often looked at with the attention it deserves. Moreover, not only is this an important ingredient, but it can also be a key signature ingredient. To come to that stage, it requires care, knowledge and solid equipment. The experts will explain you what solutions exist on the market in terms of yeast management and how to use it concretely to improve your beer, brewing process and brewery reputation.
Moderator:
Speakers:
- Fabian Schneider, Sales Manager, Esau & Hueber
- Rob Orton, Production Manager, St-Austell Brewery
- Dr. Stefan Kreisz, Geschäftsführer Technik / Logistik / Personal / Einkauf,Privatbrauerei ERDINGER Weißbräu
MALTOSE NEGATIVE HYBRIDS FOR LOW ALCOHOL BEER
In this workshop Andrew Paterson, technical sales manager at Lallemand brewing will give an introduction to a novel maltose negative strain created by Lallemand Brewing for the production of low and no alcohol beers. He will present an overview of the hybrid strain production process, some anonymised data from commercial trials, R&D data, and talk about some of the key considerations that must be taken into account when producing beers of this type. Following the workshop there will be an opportunity for questions.
Speaker: Andrew Paterson, Technical Sales Manager for UK and Scandinavia
BEYOND THE CLICHÉ OF LAGERS: STYLES, TRADITION AND SKILL VARIETY!
Description:
The Czech Republic is the home of Pilsner beer, but there are much more lagers in the Czech Republic and in Europe than just Pilsner. This session will explore the different lager beer styles from (but not restricted to) the Czech Republic and explains the differences in terms of beer style, and consumer experience (i.e. how to sell this to the consumer, how to educate them on the differences) and what are the key technical brewing requirements to brew them.
Moderator:
- Evan Rail
Speakers:
- Adam Brož, Head Brewmaster, Budvar Budejovice
- Jana Olšovská, Czech Beer Research Centre
- Martin Zuber, Brewery consultant, Martin Zuber Brew Consulting
- Agostino Arioli, Founder and Brewer, Birrificio Italiano
BREWING CLEAR 0% BEER; SUSTAINABLY, EFFICIENTLY AND WITH GREAT TASTE
Join IFF master brewers and beverage design experts for an interactive tasting session to explore our end to end portfolio, combining an unmatched expertise in enzymes with an outstanding natural flavors portfolio to deliver customised solutions for great tasting, clear 0% alcohol beer.
Speakers:
- Jens Magnus Eiken, global product manager for Brewing and Master Brewer
- Sven Schönenberg, Ph.D., global application group manager for Brewing and Master Brewer
- Gea van Meer, Principal Beverage Designer, IFF
- Mark Bouwmeester, Creative Leader, Beverages, IFF
- Jackie Sidhu, Beverage Category Marketing Lead, IFF
HOW TO DEVELOP A SENSORY QUALITY CONTROL POLICY IN A SMALL BREWERY
Description:
Quality control, management and assurance are key to improving consistency in small, but growing, breweries. One of the key aspects is sensory, as senses are what appeal to consumers who will purchase the beer. Should they drink the same beer twice, but notice some – and sometimes big – differences in the flavours and aromas, they may run away from the beer and the brewery. Developing an in-house sensory quality programme that aims at managing the beer production, identifying and understanding the potential sensory instability of the beer, and troubleshooting them, will help ensure the stability of the product, the loyalty of the consumers and turn them into ambassadors.
Moderator:
- Jana Olšovská, Czech Beer Research Centre
Speakers:
- Chris McGreger, Brewery Consultant and co-author of the “Beer Brewing Guide: EBC Quality Handbook for Small Breweries”
- Liz Pratt, Sensory Specialist
- Adrián Serrano Fernández, Funder, Cerveza Tyris
Decoction Mashing
Description:
Decoction mashing is a traditional brewing regime, still in use in many breweries in Central Europe. It’s part of the tradition, but does – does it? – play an important role in the flavour profile built-up of the beers. Whilst it is adhered to sometimes almost religiously, a debate takes place in the brewing community on whether it makes sense to continue with this practice. In addition to taste and tradition, sustainability is also adding its 5 cents to the debate: climate change is raising the starch gelatinisation temperature. Is decoction a way to circumvent possible gelatinisation problems? But this decoction can be quite energy-intensive. Can we still afford that, price-wise and environmental-wise?
Moderator:
- John Brauer, EBC Executive Officer
Speakers:
- Petr Kosin, Head Technologist for beer production, Budvar Budejovice
- Tobias Zollo, Weihenstephan Brauerei
- Anders Brinch Kissmeyer
SOUR NABLAB, A TECHNICAL APPROACH THROUGH FERMENTATION
On the one hand, the lecture covers a specific brewing process to produce Low-Alcohol Beers (LAB) with a level of alcohol below 2.5 ABV, by using traditional Saccharomyces yeasts to ferment a wort acidified with bacteria through a kettle souring process. This study includes sugar analyses, organic acids production as well as aromatic compounds produced by the respective yeast strains and sensory data. On the other hand, the lecture covers a review of existing processes and technologies to produce No-Alcohol Beers (NAB). Some trials were performed by using a maltose negative strain for the fermentation of a wort acidified with bacteria through a kettle souring process, with and without the addition of aromatic hops. This study includes some analytical as well as sensory data.
Speaker: Philippe Janssens
BREWING LOW-CARB BEER. WHAT SOLUTIONS EXIST?
Description:
More and more consumers are asking for a low-carb diet. And they also expect this from their alcoholic drinks. Beer has a card to play compared to competitors. But how can a brewer brew a tasteful, bodied beer that will match the consumers’ double expectations (tasteful, but low-carb drink)? How can the nutritional analysis and declaration help there? Our experts will help you answer those difficult questions and move into that new market segment.
Moderator:
- Gert De Rouck, Manager of pilot facilities Malting and Brewing Technology (EFBT), KU Leuven
Speakers:
- Jana Olšovska, Czech Beer Research Centre
- Jens Eiken, Master brewer and MSc in Pharmaceutical Sciences, IFF
- Willem van Waesberghe, Global Master Brewer, Heineken
WATER TREATMENT & DEALCOHOLIZATION
Part 1 – Water Treatment
An often forgotten ingredient, water quality, is key to beer; and not only because it’s the largest ingredient (more than 50% of all the ingredients used) as it massively impacts the quality of the beer. What can be done to adjust the water profile? What solutions exist for (small) breweries? Is this affordable? Is it worth the investment? Our experts will cover all these aspects and provide extensive answers.
Speaker: Mr. Bernd Hackmann / Process Specialist Water Treatment / Head of Brewery Water Technology Centec GmbH
Part 2 – Dealcoholization
temperature. This process results in minimal volume loss and serves to retain desired aroma compounds. For flavor optimization, mother beer or aroma water can be dosed into the dealcoholized product. In our presentation, we will explain the possibilities for using the process, especially in the craft brewery sector.
Speaker: Dr. Robert Koukol / Process Specialist Vacuum Rectification / Managing Director Centec GmbH
“CRAFT” AND ITS MEANING
Description:
What is “craft”? Can it be defined? And when it is applied to brewing, what does it mean? What is the understanding or rather, what are the understandings? This panel discussion, introduced by Pete Brown, the author of “Craft: An Argument: Why the term ‘Craft Beer’ is completely undefinable, hopelessly misunderstood and absolutely essential” will discuss the concept with players from the brewing sector who have their hands in the brewery, be it in the brewing or in the management (or both).
Moderator:
Michal Voldřich, President Czech – Moravian Union of Microbreweries & Production Director of Lobkowicz Group and Protivin brewery
Speaker & Panelists:
- Pete Brown, Writer and consultant
- Edwin Dedoncker, General Manager, Brasserie St-Feuillien
- Ramsay Wells, co-brewmaster and production manager, Pato Brewing
THE IMPORTANCE OF THE PROPER GLASSWARE
Qualification:
Technical
Description:
Brewing the right beer is only half the job, as it also needs to be poured correctly and, most importantly, in the correct glass (in terms of material, and shape…). This education session will question whether the glass really matters, first (taking into consideration the glass itself, the impact on aromas and on the consumers) and then help brewers identify the right glass shape based on the beer style he/she is brewing.
Moderator:
- Carol-Ann Cailly, Co-founder of Brewjob, offres d’emploi du secteur brassicole, Hoppy Hours and happy co-founder of Buveuses de Bières
Speakers:
- Marie-Emmanuelle Berdah, zytholog and brewing trainer, Beer Sommelier and Educator. Founder of Craftology
- Simon Lecomte, Brasserie L’Ammonite
KVEIK, THE SUSTAINABLE YEAST SOLUTION?
Description:
Yeast is possibly the only main beer ingredient that can impact climate change rather than be impacted by it (contrary to water, malt and hops). Indeed, with kveik yeast and its extraordinary capacities, you can reduce the need for temperature control and ferment easily, less energy intensively, almost everywhere and every time. Our presenters will present views, experience and data about this and help you assess whether kveik can be an ally in breweries’ efforts to become more sustainable.
Moderator:
- Florian Schrickel, VLB
Speakers:
- Lars Marius Garshol, author of the book: “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing”
- Philippe Janssens, Technical Manager & Brewer, Fermentis