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)
P2.9 – Quinoa 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)