Breakout session 1
- Using state-of-the-art systems biology to generate superior beer yeasts, Kevin Verstrepen, Professor VIB – KU Leuven for Microbiology and Director Leuven Institute for Beer Research
- Innovations in centrifugation – Fernando Jimenez, Global Sales Brewery & Beverage – Alfa Laval
- Hops – facts, figures and flavours of the green gold, Christina Schönberger, Technical Manager – Barth-Haas Hops Academy
- Yeast solutions today & practical brewing tips
Breakout session 2
- Trappist Beer, Philippe Henroz, CEO – Brasserie Orva
- Cara malts vs kilned malts, Bruno Bonacchelli, Co-owner Brasse&Vous Brewery
- Brewing with various raw materials – a technical challenge?, Frédérique Harmegnies, R&D Manager Meura
Breakout session 3
- Simple methods for craft brewers to preserve aroma, Peter Bouckaert, Co-owner & Brewmaster Purpose Brewing and Cellars
- The craftmanship of brewing ale & lager
- Bruno Bonacchelli (Moderator), Co-owner Brasse&Vous Brewery
- Roger Ryman, Brewing Director – St. Austell Brewery
- Václav Berka, Senior Trade Brewmaster – Plzeňský Prazdroj
- Alcohol free beer market & dealcoholization technologies, Martin Jörg, Sales & Project Manager – Centec