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Sustainability And Beer / Sustainable Brewing

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Fermentis - Main sponsor of Lille 2024

Sustainability And Beer / Sustainable Brewing

SUSTAINABILITY – THE IMPACT OF CLIMATE CHANGE ON RAW INGREDIENTS

Description:

Summer 2022 has clearly shown an almost apocalyptic version of how climate change will impact Europe’s life and agriculture. Beer raw materials have been impacted, with alarming reports on the cereal and hop harvest. What does it mean for brewers concretely, and for the brewing process specifically? Experts will present what solutions are sought by brewers, hop growers, maltsters and research institutes to mitigate the impact and keep brewing alive.

Moderator:

  • Jack Buffington, Director of Supply Chain and Sustainability, First Key Consulting

Speakers:

  • Ivan Tučník, Sustainability & Integrated Projects Lead, Plzeňský Prazdroj, a.s.
  • Tomáš Brányik, Director, Czech Beer Research Centre
  • Michael Hoppenbrouwers, Managing Director – Central Europe, Boortmalt
  • Pavel Donner, Researcher, the Hops Research Institute

CARBON DIOXIDE RECOVERY REVISITED – HOW TO DEAL WITH A CO2 SHORTAGE

Description:

The issue of CO2 shortage had started before the war in Ukraine intensified in February 2022 but considerably worsened and now strongly affects the EU brewing industry. What solutions can be found for and by brewers? Short, medium and long-term? How can breweries organise themselves to survive, be it for the carbonation, for packaging, or for the service? This session will display different solutions and tools potentially available to breweries in Europe, irrespective of their size.

Moderator:

  • Dr Deniz Bilge

Speakers:

  • Lauri Multanen, Production Development Director, Olvi Group Production
  • Marco van de Ven, Area Sales Manager for Africa and Canada, Pentair
  • Kim Christian Dalum, Founder & CEO, Dalum Beverage Equipment
  • Hans E. Wettre, Founder & Brewmaster, Wettre Bryggeri

HOPE FOR MORE SUSTAINABLE HOP SOLUTIONS AND USAGE

Description:

The hop harvest in 2022 has been catastrophic in Europe and not much better in the US. Climate change is responsible and the trend does not lean towards a bettering off. Therefore, one can question whether there is hope for a more sustainable hop challenge. Can re-using the spent hop from aroma hopping or dry-hopping into bitter hopping of the next batch be a solution? What are new hop product solutions on the market going to change? The expert and panellists will present and discuss the existing solutions.

Moderator:

Speakers:

WATER CIRCULARITY IN BREWERIES FOR AN OPTIMIZED WATER CONSUMPTION

Optimization of water consumption is not reduction and potential re-use only. More important is to create a holistic view on the potential effects for the total process. What is the effect when at one application water consumption is reduced? E.g. water reduction is strongly linked with energy, temperatures, chemical loads and chemicals used and does not end at the entrance of a waste water treatment system. Water circularity is a much broader approach and is influenced by all kind of soiling added to the water – including cleaning and disinfection chemicals. The presentation gives an overview on potential views and optimizations but also show the secondary influences and effects.

Speaker: Thomas Wershofen, Technical Excellence Lead for Brewing Industry.

THE SECRET TO UNCOVERING THE HIDDEN 85% OF YOUR EMISSIONS

Learn to:

  • Calculate and reduce your emissions and collaborate with suppliers and customers to succeed together.
  • How to get primary data from suppliers on emissions and their targets.
  • Use the right tools to collaborate and achieve more.
  • The digital open carbon infrastructure for emissions data.

Speaker: Laurent Moyersoen, Co-founder & Chief Commercial Officer

Laurent MoyersoenLaurent Moyersoen is an entrepreneur with a passion for technology and sustainability. He has a wealth of expertise in the field of digital supply chains and data platforms, with experience as a product manager at NxtPort and digital supply chain engineer at Lanark. Laurent is also a dedicated community member, serving as a member of the board at Jong Voka – Antwerpen Waasland. In 2021 he co-founded ClimateCamp and as CCO leadings the sales & marketing organization, most collaborative sustainability platform and helping the F&B-industry to become net-zero. Laurent is committed to using his skills and experience to make a positive impact on the world and is dedicated to finding innovative ways to reduce carbon emissions and create a more sustainable future.

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