Programme

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DAY 1 – Wednesday – May 16, 2018

13:00 ➤	Arrival & Lunch @Karczma na Kocierzu
14:00 ➤	Registration
15:00 ➤	Opening Ceremony	Aleksander Poreda University of Agriculture in Kraków, Poland
Session 1 ➤ Innovations in raw materials & technologies Chair: Aleksander Poreda, University of Agriculture in Kraków, Poland Gert De Rouck, KU Leuven, Belgium
15:15 ➤	Introducing woody flavours in beers via oak wood extracts.	Gert de Rouck KU Leuven, Belgium	Raw materials & technologies
15:40 ➤	Effect of malting on commercial green lentils and their suitability for wort production	Jonas Trummer University of Agriculture in Kraków, Poland	Raw materials & technologies
16:05 ➤	Processes for beer clarification allow industrial production of gluten-free (barley) malt beers	Anneleen Decloedt Ghent University, Belgium	Raw materials & technologies
16:30 ➤	ECOLAB presentation	Sponsor	Raw materials & technologies
16:45 ➤	TECHNICAL BREAK
17:05 ➤	FlavorActiV malt quality flavour assessment	Boris Gadzov, FlavorActiv, UK	Raw materials & technologies
18:15 ➤	Is Active Dry Yeast Easy-to-Use ? Study of the impact of no dry yeast hydration before wort pitching	Yves Gosselin FERMENTIS – Division of S.I.Lesaffre, France	RAW MATERIALS & TECHNOLOGIES
18:30 ➤	*Simultaneous measurement of extract, alcohol, CO2 and other beer parameters using PBA – B*	Łukasz Burchacki Anton Paar, Poland	RAW MATERIALS & TECHNOLOGIES
18:40 ➤	PureMalt	Sponsor	RAW MATERIALS & TECHNOLOGIES
18:50 ➤	POSTER SESSION
19:10 ➤	COOPERATION & NETWORKING Open bar at the conference hall	sponsored by Grupa Żywiec S.A.
19:30 ➤	ŻYWIEC DINNER @Karczma na Kocierzu followed by a get-together at K2 club

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DAY 2 – Thursday – May 17, 2018

Breakfast from 7:00 @Karczma na Kocierzu

Session 2 ➤ Microbiology Chair: Anita Van Landschoot, Ghent University, Belgium
10:00 ➤	Factors affecting wort fermentation and follow-up of brewer’s yeast fermentation	Magda Costa Ghent University, Belgium	Microbiology
10:15 ➤	Nietypowe drożdże w produkcji piwowarskiej – czyli winiarz w browarze	Paweł Satora University of Agriculture in Kraków, Poland	MICROBIOLOGY
10:35 ➤	Screening for the brewing ability of non-Saccharomyces yeasts with Torulaspora delbrueckii as a model	Maximilian Michel Research Center Weihenstephan for Brewing and Food Quality, TU München, Germany	MICROBIOLOGY
10:55 ➤	Secondary contamination of beer by Pectinatus and other strict anaerobes	Dagmar Matoulkova Research Institute of Brewing and Malting, PLC, Czech Republic	MICROBIOLOGY
11:15 ➤	COFFEE BREAK
11:30 ➤	Better brewing with advanced yeast analysis using mobile microscopy and cloud computing	Katja Schulze Oculyze GmbH, TH Wildau, Germany	MICROBIOLOGY
11:50 ➤	New Real Time-Polymerase Chain Reaction (RT-PCR)-based Methods for Monitoring Spoilage Bacteria and Yeasts in Breweries	Daniel Gerhards Pall GmbH	MICROBIOLOGY
12:05 ➤	Impact of yeast generation on production and volatile components of bottom-fermented beer	Sasa Despotovic University of Belgrade, Serbia	MICROBIOLOGY
12:25 ➤	COFFEE BREAK
Session 3 ➤ Flavour Stability Chair: Dr Boris Gadzov, FlavorActiv
12:45 ➤	FlavorActiV & Bruker Beer Freshness Workshop	Boris Gadzov & Mangethe Zwane, FlavorActiv, UK	FLAVOUR STABILITY
13:45 ➤	The significance of malt and brewing process in beer flavour stability – hunting the staling aldehydes	Weronika Filipowska & Maciej Ditrych, KU Leuven, Belgium	FLAVOUR STABILITY
14:10 ➤	Roasting dependent Fe and Cu-levelling effect during mashing	Marcus Pagenstecher University of Copenhagen, Denmark	FLAVOUR STABILITY
14:25 ➤	Assessment of Metal Chelators in Wort- and Beer-Simulating Buffer Solutions	Tuur Mertens Technical University of Berlin, Germany	FLAVOUR STABILITY
14:40 ➤	LUNCH @Karczma na Kocierzu
Session 4 ➤ Innovations in raw materials & technologies Chair: Dipl. Eng. Jonas Trummer. EJDFoodSci, UR Kraków
16:00 ➤	Sensorial evaluation of hops	Maciej Chołdrych, piwoznawcy.pl	RAW MATERIALS & TECHNOLOGIES
16:20 ➤	Hops – different techniques for successful addition	Andreas Faustmann, VLB Berlin, Germany	RAW MATERIALS & TECHNOLOGIES
16:40 ➤	On the Fate of β-Myrcene and Monoterpene Alcohols During Fermentation	Korbinian Haslbeck Research Center Weihenstephan for Brewing and Food Quality, TU Munich	RAW MATERIALS & TECHNOLOGIES
17:00 ➤	COFFEE BREAK
17:20 ➤	Malting barley – selected issues it’s good to be aware of	Jerzy Czernia Malteurop Polska	RAW MATERIALS & TECHNOLOGIES
17:35 ➤	Brewing with green malt: process development and technical requirements for an energy and water efficient process which omits kilning	Celina Dugulin University of Nottingham, UK	RAW MATERIALS & TECHNOLOGIES
17:50 ➤	Alcohol-free beer: the brewing product of the future?	Jeroen Bauwens KU Leuven, Belgium	RAW MATERIALS & TECHNOLOGIES
18:10 ➤	The role of a beer membrane filter in an environmental friendly brewery	Rik Schuurman Pentair	RAW MATERIALS & TECHNOLOGIES
18:30 ➤	Summary of the SzTF 2018 Award of the Specialty Beers Contest	Aleksander Poreda University of Agriculture in Kraków, Poland
19:00 ➤	COOPERATION & NETWORKING Open bar at the conference hall	sponsored by Grupa Żywiec S.A.
19:30 ➤	DINNER @Karczma na Kocierzu followed by farewell party at K2 club

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Dzień 3 – piątek – 18.05.2018

Breakfast from 7:00 @Karczma na Kocierzu

9:30 ➤	Workshop: Application of LUNA FY instrument for automatic count of yeast cells	Marek Michałowski Bioanalytic
12:00 ➤	Visit to the Żywiec Brewery