XX School of Fermentation Technology 2020

21-23 September, 2020 | Hotel Kocierz

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The School of Fermentation Technology is a gathering of the brewing industry community dating back to 1996. Our guest presenters and team are professionals and researchers dealing with current issues in malting and brewing technology, possess the expertise in their respective fields and actively collaborate within the brewing industry.

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Advances in Brewing & Malting Technology

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FEES

The participation fee is individual and varies according to the type of accommodation.

❖ Authors of oral presentation who submit a paper for the book get a 100% registration fee waiver.

2,290 PLN

(570 EUR)

+VAT

single room

  • 2 nights
  • full board
  • conference materials
  • full access to lectures
  • visit to the Żywiec Brewery
  • access to social events at Klub K2

1,690 PLN

(420 EUR)

+vat

double room

  • 2 nights
  • full board
  • conference materials
  • full access to lectures
  • visit to the Żywiec Brewery
  • access to social events at Klub K2

990 PLN

(240 EUR)

+vat

triple room

  • 2 nights
  • full board
  • conference materials
  • full access to lectures
  • visit to the Żywiec Brewery
  • access to social events at Klub K2

800 PLN

(190 EUR)

+vat

1-day ticket

  • 8AM - 9PM
  • full board (1 day)
  • conference material
  • full access to lectures

WHAT

3-day
Academic Conference
in the Breweing Sector

WHEN

20 - 22 maja
2020
Every two years

WHERE

Hotel & Spa Kocierz
ul.Beskidzka 206
34-120 Andrychów

WHO

brewers, scientists,
suppliers & stakeholders
of the brewing sector

1 y
Tradition
1 +
Research institutes
1 +
Breweries
1 +
participants
1 +
suppliers
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Become a Sponsor!

The School of Fermentation Technology is the largest conference in Poland on brewing trends & technology. It gathers stakeholders of the malting and brewing sector to discuss the role of agriculture, industry and science in issues such as the diversity of raw materials, new market trends and sustainability.

Target group: brewers, suppliers in the brewing industry & scientists.

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Programme of Presentations

XX School of Fermentation Technology

  1. Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late and dry-hopped beer
    Cécile Chenot, Université Catholique de Louvain, Belgium
  2. Antioxidant stability of dry hopped beers.
    Olga Szczepanik, University of Agriculture in Krakow, Poland
  3. Case studies with a focus on fermentation profiles and yeast
    Roland Pahl, VLB Berlin, Germany
  4. Impact of fermentation parameters and hops on the flavour expression of beer yeasts
    Gilles Goemaere, Fermentis – S.I.Lesaffre, France
  5. Screening for the brewing ability of different non-Saccharomyces yeasts
    Yvonne Methner, TU Munich, Germany
  6. Yeast inoculum size effect in brewery and laboratory
    Magdalena Biesiadecka, University of Rzeszow, Poland
  7. Sour beer – conditions of propagation and mixed LAB/yeast fermentation
    Aneta Ciosek, University of Agriculture in Krakow, Poland
  8. Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria
    Grzegorz Rachon, Campden BRI, United Kingdom
  9. A redesigned brewhouse concept with a rotary disc filter in microbrewing scale
    Isabel Wasmuht, Ziemann Holvrieka GmbH
  10. Optymalizacja kosztów transportu płynów w zakładzie browarniczym na przykładzie pomp Verder
    Krzysztof Dul, Verder Sp. z o.o., Poland
  11. Recipe optimization and process control in Żywiec Brewery with inline MIR analyser SIBA
    Krzysztof Kucharczyk, Edyta Omyła, Aitor  Lekuona-Amundarain
  12. Comparison of chemical and sensorial evaluation of beer flavor
    Iztok Joze Kosir, Slovenian Institute of Hop Research and Brewing, Slovenia
  13. Use of multiple linear regression to model the technical filterability of beer taking into account a wort rapid test
    Martin Zarnkow, TU Munich, Germany
  14. Sulphite content of beer: impact of raw material & fermentation parameters
    Sophie Schwebel, IFBM (French Institute of Brewing and Malting), France
  15. Beer flavour instability – staling aldehydes from wort to aged beer
    Maciej Ditrych, KU Leuven, Belgium
  16. The in-situ method for objective determination of stale flavor of lager beer
    Jana Olšovská, Research Institute of Brewing and Malting, Prague
  17. Gluten-free barley malt beers: Opportunities and challenges
    Hellen Watson, Ghent University, Belgium
  18. Innovations & Challenges in Beermix-Production
    Roland Pöttschacher, Akras Flavours
  19. Hops sensory workshop
    Iztok Joze Kosir, Slovenian Institute of Hop Research and Brewing, Slovenia; Boris Gadzov, FlavorActiv, United Kingdom
  20. Analysis of non-alcoholic and alcoholic beers with Anton Paar devices
    Lukasz Burchacki, Anton Paar,
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