Poster sessions

Poster session I: Monday 18 January 2021, 17:45 – 18:30

P1.1 – Thermal stability of α-amylase and β-amylase throughout the mashing process
Charlotte F. De Schepper (Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium)

P1.2 – Sensomic study of aging process in different types of dry hopped beer
Jana Olšovská (Research Institute of Brewing and Malting, Czech Republic)

P1.3 – Utilisation of brewers’ spent grain in biotechnological production processes
Jens Weiermüller (TU Kaiserslautern, Chair of Bioprocess Engineering, Germany)

P1.4 – Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis
Florian Conradi (Institute of Food Technology ILT.NRW, Germany)

P1.5 – De novo yeast hybrids with enhanced brewing characteristics
Nikola Gyurchev (University of Leicester, United Kingdom)

P1.6 – From bark to beer: brewing characteristics of the wild yeast Saccharomyces jurei
Brian Gibson (VTT Ltd, Finland)

P1.7 – Utilisation of a Yeast Pitching Skid to Improve Fermentation Consistency and Performance: A Case Study
Rhys Jones (Aber Instruments, United Kingdom)

P1.8 – Application of brewery residues for the microbial production of bulk chemicals
Alexander Akermann (TU Kaiserslautern, Chair of Bioprocess Engineering, Germany)

P1.9 – Microorganisms on Hop Surface and their Effects on Hop Aroma
Martin Zarnkow (TU München, Germany)

P1.10 – Saving energy and CO2 emissions in the utility section
David Buisson (ENGIE Solutions, France)

P1.11 – What if innovation passes convention? – An analytical and sensory comparison of brewhouse technologies
Nele Bastgen (Ziemann Holvrieka GmbH, Germany; TU Berlin, Germany) 

P1.12 – Spent Grain Replacing Fossil Fuel in Steam Boiler Operations: Beer Powered Beer
Geoffrey L. Larson (Alaskan Brewing Co., United States of America)

P1.13 – Can the use of bread waste decrease the environmental impact of beer? Case-specific evaluation and advice using an LCA approach.
Marijke Meul (University College Ghent, Belgium)

P1.14 – What a Yeast can teach you about Beer and Hop Flavors: a sensory experience.
Gabriela G. Montandon (Fermentis, Société Industrielle Lesaffre, France)

P1.15 – No-alcohol and Low-alcohol beer production with Active Dry Yeast
Philippe Janssens (Fermentis, BU of Lesaffre, France)

P1.16 – Aroma-Preserving Dealcoholization for the Wellbeing Brewery
Martin Jörg (Centec GmbH, Germany)

P1.17 – The influence of addition of oak wood chips on bottle conditioned strong beer
Ombretta Marconi (CERB, University of Perugia, Italy)

P1.18 – Characterization of Humulus lupulus neomexicanus Hops for Brewing and Polyphenols
Catherine E. Brewer (New Mexico State University, USA)

P1.19 – Assessing energy and utility consumption at unit-level
Sebastian Schmid (TU Munich, Germany)

P1.20 – Novel mashfiltration in microbrewing scale easing scientific research
Isabel Fabienne Wasmuht (Ziemann Holvrieka GmbH & Hochschule Geisenheim University, Germany)

Poster session II: Monday 18 January 2021, 18:45 – 19:30

P2.1 – From spent brewer’s yeast to high value peptides: a membrane fractionation approach
Gabriela Vollet Marson (Université de Montpellier, France; UNICAMP, Brazil)

P2.2 – Great flexibility in Yeast Propagation
Rudolf Albert Michel (GEA Brewery Systems GmbH, Germany)

P2.3 – O2 and CO2 management in (craft) brewing
Frank Verkoelen (Pentair Haffmans, The Netherlands)

P2.4 – Screening and application of Cyberlindnera yeasts to produce a fruity, non-alcoholic beer
Daniel Fox (University College Cork, Ireland)

P2.5 – Prediction of beer staleness – a case of multivariate data analysis
Maciej Ditrych (KU Leuven, Technology Campus Ghent, Belgium; University of Copenhagen, Denmark)

P2.6 – Hollands Hophuis, hop-knowledge
Carel Krol (Hollands Hophuis, The Netherlands)

P2.7 – New hop varieties in the Czech Republic
Vladimir Nesvadba (Hop Research Institute, Czech Republic)

P2.8 – Bread loss as a resource: a unique opportunity for brewers within a circular economy
Johannes Feys (HOGENT University of Applied Sciences and Arts, Belgium)

P2.9Quinoa beer
Martin Slabý (Research Institute of Brewing and Malting, Czech Republic)

P2.10 – Sensomic characterization of lager beers fermented by different yeast strains
Tomáš Vrzal (Research Institute of Brewing and Malting, Czech Republic)

P2.11 – Impact of adjunct incorporation on Fe, Cu and Mn levels in sweet wort
Carolina Maia (University of Nottingham, United Kingdom)

P2.12 – Biological active compounds in brewer´s spent grains
Daniela Becker (TU Kaiserslautern, Germany)

P2.13 – Influence of the alternative sugar allulose on selected characteristics of calorie reduced beer mix drinks
Britta Schattenberg (Institute of Food Technology ILT.NRW, Germany)

P2.14 – Investigation on foam stability enhancement in alcoholic and non-alcoholic beer mix drinks with the alternative sugar cellobiose
Kirsten Stake (Institute of Food Technology ILT.NRW, Germany)

P2.15 – Development of a rapid method for the detection of hydrophobins in barley, malt and beer
Florian A. Theßeling (Center of Microbial and Plant Genetics & VIB Center for Microbiology, KU Leuven, Belgium)

P2.16 – Continuous backslopping cycles result in genome evolution in Trappist beer yeasts.
Andrea Del Cortona (VIB–KU Leuven Center for Microbiology; Leuven Institute for Beer Research, Belgium)

P2.17 – “Fermenter in Fermenter”, a new fermentation technology from 1 cell to fermenter
Martin Jörg (Centec GmbH, Germany)

P2.18 – Non-conventional functional yeasts for craft beer production
Laura Canonico (Univeristà Politecnica delle Marche, Italy)

P2.19 – Physiological Heterogeneity in Brewing Yeast Daughter Cells in Response to Brewing Related Stresses
Toby Pendlebury (The University of Nottingham, United Kingdom)

P2.20 – Utilizing Ayurveda to Access Wellness Trends with Beer
Annette Fritsch (The Boston Beer Company, United States of America)

Poster session III: Tuesday 19 January 2021, 12:45 – 13:45

P3.1 – Bisulphite-bound aldehydes in beer: method development and sample analysis via UHPLC-MS
Paula Bustillo Trueba (KU Leuven, Campus Ghent, Belgium)

P3.2 – Pinpoint genetic determinants of beer aroma
Ping-Wei Ho (CMPG, KU Leuven, Belgium)

P3.3 – Influence of grain modification and curing temperature on the formation of beer staling aldehydes in pale malt
Weronika Filipowska (KU Leuven, Technology Campus Ghent, Belgium)

P3.4 – Cryotolerant natural isolates of Saccharomyces species display high variability in flavor production and consumers’ preference
Paul Vandecruys (Department of Biology, KU Leuven, & Center for Microbiology, VIB, Belgium)

P3.5 – Bamboo Leaves – potential application in brewing
Aline Duarte Correa Brito (University of Campinas, Brazil)

P3.6 – Brewing wort fermentation in continuous tubular equipment
Aline Duarte Correa Brito (University of Campinas, Brazil)

P3.7 – Precoat filtration with compressible filter aid mixtures
Joerg Zacharias (KRONES AG, Germany)

P3.8 – AlterBrew – Use of alternative cereals for the production of qualitative and innovative beers.
Jeroen Baillière (Ghent University, Belgium)

P3.9 Bitter Acids and Xanthohumol Performance during Drying Process of Brazilian Hops
Mariana Barreto Carvalhal Pinto (University of Campinas, Brazil)

P3.10 Characterization of wild yeasts isolated from Chile and its potential to be used in the brewing industry.
Pablo Murath (Universidad de Concepción, Chile)

P3.11 Functional yeasts from natural matrices for craft beer production
Edoardo Galli (Univeristà Politecnica delle Marche, Italy)

P3.12 – Massive Open Online Course ‘Beer, the Science of Brewing’
Karin Voordeckers (VIB-KU Leuven Center for Microbiology, Belgium)

P3.13 A detailed look at ‘ale’ yeast proteomics during beer fermentation and the connections between proteome and metabolome
Magda Costa (Ghent University, Belgium; University of Agriculture in Krakow, Poland)

P3.14 – Periodical chemical analysis of aging beer across different styles
Michiel Schreurs (VIB-KU Leuven center for Microbiology; Center of Microbial and Plant Genetics, KU Leuven; Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium)

P3.15 – Flow cytometry for rapid microbial fingerprinting of fermented beverages
Frederiek-Maarten Kerckhof (Center for Microbial Ecology and Technology, Ghent University, Belgium)

P3.16 – Technical Progress in the Extraction of Hops with Supercritical CO2
Andreas Gahr (Hopfenveredlung St. Johann GmbH, Germany)

P3.17 – Development of a mobile detection system in handheld format for the quantitative determination of vicinal diketones from green beer
Florian Tritz (University of Freiburg – IMTEK, Germany)

P3.18 – Evaluation of aroma of Saccharomyces jurei and its newly constructed non-GMO hybrids during beer fermentation.
Konstantina Giannakou (University of Manchester, United Kingdom; Cloudwater Brew Co, United Kingdom)

P3.19 – Oil Composition of Nugget, Chinook and Mosaic® Brand Hop Varietals by GC/MS Q-TOF with SCD
Jacqueline Marie Hite (Yakima Chief Hops, United States of America)

P3.20 – How ‘gluten-free’ are industrial barley malt beers treated to be gluten-free?
Anneleen Decloedt (Ghent University, Belgium)