Poster sessions
Poster session I: Monday 18 October 2021, 17:45 – 18:30
P1.1 – Thermal stability of α-amylase and β-amylase throughout the mashing process
Charlotte F. De Schepper (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 – 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)
P1.4 – Beyond Baker’s yeast: De novo Saccharomyces yeast hybrids with a heterotic maltotriose growth
Nikola Gyurchev (University of Leicester, United Kingdom)
P1.5 – From bark to beer: brewing characteristics of the wild yeast Saccharomyces jurei
Brian Gibson (VTT Ltd, Finland)
P1.6 – Microorganisms on Hop Surface and their Effects on Hop Aroma
Martin Zarnkow (TU München, Germany)
P1.7 – Saving energy and CO2 emissions in the utility section
David Buisson (ENGIE Solutions, France)
P1.8 – Can the use of bread waste decrease the environmental impact of beer? Case-specific evaluation and advice using an LCA approach.
Dana Vanderputten (HOGENT University of Applied Sciences and Arts, Belgium)
P1.9 – What a Yeast can teach you about Beer and Hop Flavors: a sensory experience.
Gabriela Montandon (Fermentis Research & Development, Société Industrielle Lesaffre, Marcq en Baroeul, France)
P1.10 – No-alcohol and Low-alcohol beer production with Active Dry Yeast
Philippe Janssens (Fermentis, France)
P1.11 – Aroma-Preserving Dealcoholization for the Wellbeing Brewery
Martin Jörg (Centec GmbH, Germany)
P1.12 – The influence of addition of oak wood chips on bottle conditioned strong beer
Ombretta Marconi (Italian Brewing Research Centre (CERB), University of Perugia, Italy)
P1.13 – Assessing energy and utility consumption at unit-level
Sebastian Schmid (Technical University of Munich, Germany)
P1.14 – A first step towards a craft beer from “S’Orgiu Sardu”, a Sardinian barley landrace
Luca Pretti (Porto Conte Ricerche S.r.l., Italy)
P1.15 – A methodology to select hop resistant Lactic Acid Bacteria for sour beer maturation
Valentine Guichoux (Lesaffre International, France)
P1.16 – An Analytical Method for Quantifying Diastatic Activity in Hops
Robert Ring (Yakima Chief Hops, United States of America)
P1.17 – Arabinoxylans in NABLAB’s: How can we steer their content and structural characteristics?
Pieter Michiels (KU Leuven, Belgium)
P1.18 – Fermentation Monitor QWX43- process optimization in beer fermentation with a multi sensor concept in one sensor
Julia Rosenheim (Endress+Hauser, Germany)
P1.19 – Investigating microbial community assembly in barrel-aged sour beers
Tin Kocijan (KU Leuven, Belgium)
P1.20 – Model Study of Nitrite Reactions in Beer: Structural Characterization of the Products by GC-MS/MS
Michaela Malečková (Research Institute of Brewing and Malting, Czech Republic; Charles University, Czech Republic)
P1.21 – Special yeasts for beer with reduced alcohol content
Daniela Smogrovicova (Slovak University of Technology in Bratislava, Slovak Republic)
S1.22 – The effect of adding matcha (jap. 抹茶) to beer as an alternative to dry-hopping
Aneta Pater (University of Agriculture in Krakow, Poland)
Poster session II: Monday 18 October 2021, 18:45 – 19:30
P2.1 Great flexibility in Yeast Propagation
Rudolf Albert Michel (GEA Brewery Systems GmbH, Germany)
P2.2 O2 and CO2 management in (craft) brewing
Franciscus Petrus Verkoelen (Pentair Haffmans, The Netherlands)
P2.3 Prediction of beer staleness – a case of multivariate data analysis
Maciej Ditrych (KU Leuven, Belgium; University of Copenhagen, Denmark)
P2.4 New hop varieties in the Czech Republic
Vladimir Nesvadba (Hop Research Institute, Czech Republic)
P2.5 Bread loss as a resource: a unique opportunity for brewers within a circular economy
Johannes Feys (HOGENT University of Applied Sciences and Arts, Belgium)
P2.6 Quinoa beer
Martin Slabý (Research Institute of Brewing and Malting, Czech Republic)
P2.7 Sensomic characterization of lager beers fermented by different yeast strains
Tomáš Vrzal (Research Institute of Brewing and Malting, Czech Republic)
P2.8 Impact of adjunct incorporation on Fe, Cu and Mn levels in sweet wort
Carolina Maia (University of Nottingham, United Kingdom)
P2.9 Biological active compounds in brewer´s spent grains
Tamara Bakuradze (Technische Universität Kaiserslautern, Germany)
P2.10 Development of a rapid method for the detection of hydrophobins in barley, malt and beer
Florian A. Theßeling (KU Leuven, Belgium)
P2.11 “Fermenter in Fermenter”, a new fermentation technology from 1 cell to fermenter
Martin Jörg (Centec GmbH, Germany)
P2.12 Physiological Heterogeneity in Brewing Yeast Daughter Cells in Response to Brewing Related Stresses
Toby Pendlebury (The University of Nottingham, United Kingdom)
P2.13 Utilizing Ayurveda to Access Wellness Trends with Beer
Annette Fritsch (The Boston Beer Company, United States of America)
P2.14 Hop Extracts: The Sustainable Future of Hop Addition
Breeze Outhwaite (Totally natural solutions, United Kingdom)
P2.15 Maturation of sour beer: how to select a Pediococcus bacteria unable to produce biogenic amines?
Valentine Guichoux (Lesaffre International, France)
P2.16 Natural & Tunable Haze Functionality from Hops
Tony Bissoonauth (Totally Natural Solutions, United Kingdom)
P2.17 Sustainability of growing of Saaz hop in the Czech Republic in the conditions of climate changes
Karel Krofta (Chmelařský institut s.r.o.)
P2.18 The Second Life of Hops—Technological and Economic Aspects of the Reuse of Spent Hops in a Brewhouse
Marek Zdaniewicz (University of Agriculture in Krakow, Poland)
P2.19 Analysing the brewing process to optimise freshness and extend shelf-life
Boris Gadzov, FlavorActiV, United Kingdom)
P2.20 – Effects of oxygen scavenger crown caps on the shelf life of a craft bottom fermented beer
Luca Pretti (Porto Conte Ricerche S.r.l., Italy)
Poster session III: Tuesday 19 October 2021, 12:45 – 13:45
P3.1 In search of pale malt of reduced beer staling potential – optimal brewing quality
Weronika Filipowska (KU Leuven, Belgium)
P3.2 Bamboo Leaves – potential application in brewing
Aline Duarte Correa Brito (University of Campinas, Brazil)
P3.3 Brewing wort fermentation in continuous tubular equipment
Aline Duarte Correa Brito (University of Campinas, Brazil)
P3.4 Precoat filtration with compressible filter aid mixtures
Joerg Zacharias (KRONES AG, Germany)
P3.5 AlterBrew – Use of alternative cereals for the production of qualitative and innovative beers
Jeroen Baillière (Ghent University, Belgium)
P3.6 Bitter Acids and Xanthohumol Performance during Drying Process of Brazilian Hops
Mariana Barreto Carvalhal Pinto (University of Campinas, Brazil)
P3.7 Massive Open Online Course ‘Beer, the Science of Brewing’
Karin Voordeckers (KU Leuven, Belgium)
P3.8 A detailed look at ‘ale’ yeast proteomics during beer fermentation and the connections between proteome and metabolome
David Laureys (Ghent University, Belgium)
P3.9 Periodical chemical analysis of aging beer across different styles
Michiel Schreurs (KU Leuven, Belgium)
P3.10 Flow cytometry for rapid microbial fingerprinting of fermented beverages
Frederiek – Maarten Pieter Jozef Kerckhof (Ghent University, Belgium)
P3.11 Technical Progress in the Extraction of Hops with Supercritical CO2
Andreas Gahr (2Hopfenveredlung St. Johann GmbH, Germany)
P3.12 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)
P3.13 Oil Composition of Nugget, Chinook and Mosaic® Brand Hop Varietals by GC/MS Q-TOF with SCD
Robert Ring (Yakima Chief Hops, United States of America)
P3.14 How ‘gluten-free’ are industrial barley malt beers treated to be gluten-free?
Anneleen Decloedt (Ghent University, Belgium)
P3.15 External Dry Hopping? – An approach to improve sustainability by reducing beer losses, wastewater loads and shorter production cycles
Friedrich Banke (banke GmbH, Germany)
P3.16 Hop functionality to Assist Relaxation avoiding detrimental effects of Alcohol on individuals and Society
Gillian Fisher (Totally Natural Solutions Limited, United Kingdom)
P3.17 Microbiological and energy-related evaluation of the results of hop sediments biodrying
Katarzyna Wolny-Koładka (University of Agriculture in Krakow, Poland)
P3.18 Simultaneous Detection of Alive Spoilage Bacteria and Yeast in Beer Samples with a New PCR-based Method
Eric Samuels (Pall GeneDisc Technologies, France)
P3.19 Terroir effect on malting barley
Nicolas Van Dyck (Haute Ecole Lucia Debrouckère, Belgium)