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Beer Spoiler Management : How to mitigate the risk with game changing solutions and service (By bioMérieux)

Presenter

David Smart – Beer and Wine Regional Business Manager EMEA

Description

The Power lies in the Data that you generate and then how you analyse and exploit this data in order to augment its power. This same data helps the brewery management team to mitigate risk from beer spoiler contamination. This workshop will walk you through the quality control challenges from a microbiology perspective and some unique approaches to ensuring meaningful microbiology data and then go onto to present how a multi-tier approach to problem solving involving Molecular biology, advanced genomics, data science and data management can help you not only track and mitigate but also predict and prevent.

Reflection and discussion on the taste quality of NABLABs: looking for innovative ways forward, down-stream improvement proposals and alternative route (by CBS Customized Brewing Solutions)

Presenter

Margaux Simon (Louvain Institute of Biomolecular Science and Technology / INBR – Unité de brasserie et des industries alimentaires / Université catholique de Louvain (Louvain-La-Neuve, BE)) &Charles Nouwen (CBS Customized Brewing Solutions) & Pablo Alvarez (CBS Customized Brewing Solutions)

Description

NABLABs suffer from premature oxidation and a deficiency in fermentation aromatic notes . With an antioxidant capacity half that of conventional beers, fresh NABLABs also exhibit flavor-active oxidation-derived odorants when just bottled. Presentation of alternatives that include optimized hopping, maltose-negative microorganisms, and natural aromatic solutions including higher alcohols, esters, organic acids, thiols, etc. to enhance oxidation resistance, to mask or balance the wort taste and oxidation off-flavors, to decrease the watery sensation and to impart the expected typical fermentation notes. An alternative route without fermentation is also explored.

Silica adsorbent for high T application in the brewhouse. (by PQ Corp)

Presenter

Dr. Miguel Monsanto, Product Development Manager (PQ Corporation) & Mr. Philippe Cario, Business Unit Manager (Brewline) & Mr. Baptiste Mopin, Brewmaster (Brasserie Goudale).

Description

Silica adsorbent to be dosed at the brewhouse as a pre-stabilization step, which yields several advantages vs traditional cold block application. It also offers an option for craft breweries (not filtering nor stabilizing the beer) and for unfiltered beer styles.

The advantages include:

  • Better clarification, trub more compact. Process yield improvement.
  • Less charge going to the filter, less pressure build on the filter and longer runs. Higher throughput.
  • Zero waste option.

Digitally connecting Brewing organizations empower frontline workers to drive growth and improvement (by Zaptic)

Presenter

Tom Hughes – Global Operational Excellence Leader and Coach, WCM, IWS expert

Description

Tom Hughes, Procter & Gamble alumni and Plant leader/OpEx Expert shares his experience, learnings, and insights from over 40 years leading transformative results and continuous improvement, and engaging workers through digital work instruction at hand to achieve manufacturing excellence.

Join us for an interactive workshop on how world-class brewers are making their workers’ lives easier and creating a digitally connected support organization.

What hop biotransformation tastes like: Unveiling Yeast-Driven Hop Aromas (by Fermentis)

Presenter

Gabriela MONTANDON, Fermentis Academy Sensory Analysis Manager – FERMENTIS
Philippe JANSSENS, Technical Manager, Brewer – FERMENTIS

Description

Step into the captivating world of hops and yeast at this Fermentis Academy workshop. As a beer specialist, seizing this opportunity is a must. Guided by our team of beer and sensory experts, you’ll delve into how yeast can transform hop compounds into a captivating symphony of aromas and flavors. Through a blend of theory and hands-on practice, you’ll unravel the mysteries of yeast-driven hop profiles, guided by expert insights and a curated tasting experience. From vibrant citrus bursts to tantalizing fruity and tropical undertones, you’ll explore an array of key flavors, armed with an individual kit containing target molecules. You will craft your own sample and experiment with specific thiols and hop-derived esters to truly grasp the intricacies of biotransformed hop aromas. With our guidance, you’ll discern and appreciate the subtle nuances of three distinct biotransformed hop aromas, embarking on an enlightening expedition into the science and artistry of crafting beer – where every sip unveils a tale of fermentation magic!

Water circularity in brewing operations (by ECOLAB EUROPE)

Presenter

Thomas Wershofen

Description

The Brewery industry faces a critical environmental challenge with their water footprint due to the water-intensive nature of beer production.
To address this, breweries are adopting diverse strategies to cut down water usage and prioritize sustainability targets in their operations and processes. They are enhancing water efficiency in production and bottling plants, adopting the reduce, reuse, and recycle approach, and partnering with water management experts to minimize water consumption in the full brewing and packaging processes.

Leveraging innovative technologies like digital tools, applying AI and water management systems has also led to significant reductions in water usage, marking a positive shift toward environmental conservation and industry-wide sustainability.

As reduction of the water usage also influences the wastewater and chemical (waste) balance of the plants the total process and procedures are of relevance. The circularity approach includes water chemicals and waste.

Join us in this session to learn more about water reduction possibilities, optimization of hygiene processes but also on full circularity to be prepared for reaching a sustainable future while successfully maintaining production of high-quality products.

From Waste to Taste (by Bucher Denwel spol. s r.o.)

Presenter

Daniel Kadatz, Area Sales Manager

Description

In this workshop, we will explore the CERINOX BR system’s role in beer recovery from surplus yeast. This workshop will bridge the gap between sustainability and profitability, showcasing the efficiency of crossflow ceramic filtration in transforming yeast waste into high-quality beer. We’ll cover the system’s economic and environmental benefits, such as reduced waste, low energy use, and quick returns on investment. The session will also highlight the operational advantages of CERINOX BR, including its low maintenance requirements, durability, and the enhancement of beer quality, positioning it as a key driver for industry advancement. Discover how this sustainable technology not only adheres to eco-friendly practices but also reinforces the brewing sector’s dedication to environmental responsibility and excellence in operations.

Future-Proofing Your Brewery With Sustainable Fermentation (by Frigid.Cloud)

Presenter

Jassa Amir-Lang, Co-Founder + CEO, Frigid.Cloud.

Description

Responding to a global rise in the cost of inputs, Frigid.Cloud is cutting energy consumption and creating production efficiencies through automated fermentation control. In this session we’ll look at optimizing your glycol use, maximizing your energy tariff differential and discussing the cloud-based feature benefits that IoT automation can have on your brewery.

Energymanagement for the brewery – new brewhouse concept – Dealcoholization (by banke GmbH)

Presenter

Dipl.-Ing. Friedrich Banke (general manager) and Dr. rer. nat. Dipl.-Ing. Korbinian von Terzi (Head of R&D)

Description

Energy management systems Exergon Brew® for the brew house and complete brewery to achieve significant reductions up to complete decarbonization of the brewery with specific thermal energy demands of 4 and 2 kWh/hl wort.

Energy management for a new 2 vessel brew house concept with a conical mash-lautertun and whirlpool kettle for 6 brews per day. Lautering times of 60 min. and wort boiling with only 2 % evaporation.

Dealcoholization of beer with Nanofiltration – advantages for the flavor, energy and water consumption.

Tourism as a hook to promote beer and breweries

Beer tourism is really an untapped revenue source for breweries as well as a key player in further improving beer’s image and reputation and supporting the category as a whole. In this session, large-scale projects (such as the Belgian Beer World) and more local activities involving brewery visits in urban areas will be showcased as best practices to help brewers and their trade associations understand what best practices can be developed at the local level.

The future of packaging and packaging waste in Europe

The European Union is currently finalising a new Regulation on Packaging and Packaging Waste that will regulate the future of packaging throughout the entire European Union and impact breweries with re-use and recycling targets. This session will present the new Regulation and how it will impact the brewing sector. Different systems (in the Netherlands and France) will be presented to the audience to find out what solutions exist for breweries to face the upcoming changes.

Terroir in beer: does it exist?

Terroir is an emotional term that generates a lot of expectations for the product that is making such a claim. Deeply rooted in the wine sector, research, consumers, brewers and beer writers recently looked into whether the notion can apply to beer and, if yes, under which circumstances. Our presenters will discuss the ins and outs of this notion, starting from the wine sector (to understand where it’s coming from) and then challenge whether it can be applied to beer by looking at the different ingredients (water, malt and hops).

Saison- between tradition and reinterpretation

The Saison beer style has been historically characterised as a farmhouse beer style originating from Belgium and has gained a reputation for its drinkability and yeast-derived flavours. Whilst Belgium-based breweries have gained an extraordinary reputation, many breweries across Europe and the world are now re-interpreting this style with a lot of imagination. This session will feature the archetype of saison (Brasserie Dupont, Belgium) as well as breweries re-inventing the style their way.

Reducing water use and waste water in general – challenges and solutions

Over the last years, water scarcity throughout Europe considerably increased, leading public authorities to impose water usage restrictions not only to individual citizens but also to industry, including the brewing industry. With water consumption to be cut by several percentages, breweries have to re-imagine the way they work in the short-term (to face temporary water restrictions) or in the long-term (to tailor their investments and practices to the new reality and become more performant). This session will allow brewers to listen to best practices and see what solutions exist for them.

Reducing scope 3 emissions across the beer value-chain

Whilst brewers have made lots of efforts to reduce the emissions within the breweries, Scope-3 emissions (all other indirect emissions that occur across the value chain and are outside of the organisation’s direct control) is an area where further progress can be made and on which breweries can contribute. The presenters will showcase how impacts throughout the value chain can be made to improve the environment and limit the impact of climate change (including on beer raw ingredients).

Improving the working conditions in the brewery

With a complicated workforce market, attracting skilled workers is necessary and depends on the work environment. Work organisation as well as the safety rules also have an impact on productivity and good business. This session focuses on how safety rules at the brewery and innovation in the work conditions can help to recruit the best employees and improve the brewery’s efficiency and output, also contributing to the business case.

Implementing DEI policies from the breweries to the end consumer

Diversity, Equity and Inclusion policies in the brewing sector should not be limited to breweries. Whilst initiatives start there to protect the staff, they should also cascade down to the commercial partners and find their way through the final consumer. This session will present best-practice initiatives to support women in the industry through mentorship, to ensure anti-harassment policies are in place when dealing with commercial partners and finally to ensure that both the staff of breweries and consumers feel safe at beer events.

Flavour evaluation training: a brewing and marketing skill

Mastering the brewing process is important, but being able to recognise the flavours (as well as the off-flavours) and characterising them is a necessary skill that allows one to perfect and refine the beer, but also to find the commercial arguments to best describe them to consumers and in the end, sell the product in an appealing and non-deceiving way. This session will delve into how brewery staff can be trained to recognise the flavours and use the appropriate wording to sell them to consumers.

Fast-growing breweries. How to manage success? Is growth desirable?

Founding a brewery very often leads to success, which consequently leads to growth (of sales, of production, of the number of employees…). For many brewers and brewsters who started small, this growth is leading to a change in their daily life: from brewer to manager, and sometimes these changes lead to existential questions: do I still like my job? Does the brewery need to continuously grow? Should we change the model? This session will give the floor to brewery founders to listen to their views and reflections on the matter.

Defining competitive strategies in a world of shrinking beer shares

Since the Covid-19 pandemic, the inflation, and the war in Ukraine, the situation changed considerably for breweries across Europe. Consumers’ behaviours and expectations have also evolved strongly impacting the brewing landscape. A structural shift is happening and breweries need to reinvent themselves with new strategies. This session will present case studies of breweries throughout Europe and how they see themselves evolving to fit the new brewing world.

Championing European hops?

In a time of economic crisis, where commodities become increasingly expensive and citizens and consumers try to support the local economy, breweries might consider going for the local hop varieties and suppliers. But is it worth it? This session will present what the EU hop growers and hop breeding community are doing to develop hop varieties bespoke to EU breweries whilst adjusting the historical varieties to climate change.