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 LandschootGhent 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 GadzovFlavorActiv

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 FilipowskaMaciej 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 

 

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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DOWNLOAD ALL PRESENTATIONS (FOR PARTICIPANTS ONLY) 

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

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Participation in the workshop is free of charge with a limited number of participants (35 persons). Registered participants will be informed via email.

REGISTER HERE