12 th Trends in Brewing Program
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1 12 th Trends in Brewing Program Sunday, April 3 rd, Technical and Poster Exhibition Set- up Symposium Registration, Get Together Party Monday, April 4 th, Registration Technical and Poster Exhibition SYMPOSIUM OPENING Welcome Address and Introduction to the Symposium Georges Gielen, Vice rector, Guido Aerts, KU Leuven, Belgium IL IL IL Coffee Break Keynote Lectures: Diversity of Beer Styles Chair: Wendell Iverson, Leapfrog R&D, The Netherlands Charlie Bamforth, University of California, Davis, USA Krishan Maudgal, Maudgal Int., Belgium Melissa Cole, Independent Beer Writer, United Kingdom INTRODUCTION TO TECHNICAL EXHIBITION Chair: David Quain, University of Nottingham, United Kingdom Quick- Fire Presentations by Technical Exhibitors Lunch Technical Exhibition and Poster Discussion Keynote Lectures: Diversity of Beer Styles, Case Studies Chair: Guido Aerts, KU Leuven, Belgium IL.04 Case Study Europe Thomas Becker, TU München, Germany IL.05 Case Study Africa and Canada Christian von der Heide, Newlands Systems, Canada IL.06 Case Study USA Chuck Skypeck, Brewers Association, USA
2 IL.07 Case Study Asia Coffee Break ?????? Chonlada Manakul, Boonrawd Brewery, Thailand Poster Discussion and Technical Exhibition OFFICIAL WELCOME BY DANIËL TERMONT, MAYOR OF GHENT AND RIK TORFS, RECTOR OF KU LEUVEN Drink and Walking Dinner at the Technical Exhibition Tuesday, April 5 th, Registration Technical and Poster Exhibition Session 1: Beer Styles Coffee Break 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 Session 2: Sources of Fermentable Extract 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
3 Lunch 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 Technical Exhibition and Poster Discussion Coffee Break Session 3: Sources of Flavour Diversity 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 Session 3: Sources of Flavour Diversity AL.12 Separation of citrus, floral and spicy fractions from hop oils using supercritical CO 2 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 Poster Discussion and Technical Exhibition Concert in Sint Baafs Cathedral, Ghent, by Jan Van Impe, KU Leuven
4 Wednesday, April 6 th, Registration Technical and Poster Exhibition Coffee Break Lunch Session 4: Microbial (Fermentation) Diversity 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 Session 4: Microbial (Fermentation) Diversity 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 Technical Exhibition and Poster Discussion
5 Session 5: Final Product Evaluation Coffee Break 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 Session 5: Final Product Evaluation 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 Closing Session Final Drink Laura McGregor, Markes International, United Kingdom Symposium Dinner at the Handelsbeurs Ghent Centre Thursday, April 7 th, 2016 Break- out Sessions 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)
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