Programme Schedule

XXI School of Fermentation Technology

Preliminary programme. Exact schedule available soon.

Adapted mashing to reduce sugar production for NABLAB | Gert De Rouck | KU Leuven

Gert De Rouck | KU Leuven

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Brewing Complexity: Exploring Creativity with Dry Sour Mixes for Primary and Secondary Beer Fermentation | TBC | FERMENTIS

TBC | FERMENTIS

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Changes in chemical composition of hops during storage and influence of aged hops on beer sensorics | Ksenija Rutnik, Iztok Jože Košir | Slovenian Institute of Hop Research and Brewing

Ksenija Rutnik, Iztok Jože Košir | Slovenian Institute of Hop Research and Brewing

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The impact of 10 unmalted alternative adjuncts on wort characteristics | David Laureys | Ghent University, Belgium

David Laureys | Ghent University, Belgium

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Crafting Distinctive NAB: Flavor diversification and Worty Flavor Mitigation through Kettle Souring and Dry Hopping Techniques | Michal Saks or Gilles Goemaere, to be confirmed | FERMENTIS

David Laureys | Ghent University, Belgium

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The role of priority effects in microbial community assembly of barrel-aged sour beers | Tin Kocijan | KU Leuven, Belgium

Tin Kocijan | KU Leuven, Belgium

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Sanitation of wooden barrels for ageing beer | Sam Crauwels | Leuven Institute for Beer Research (LIBR), KU Leuven, Leuven, Belgium

Sam Crauwels | Leuven Institute for Beer Research (LIBR), KU Leuven, Leuven, Belgium

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Sensory workshop - beer aging and oxidation. Recognize and prevent major sensory problems of beers during storage | Boris Gadzov | FalvorActiv, Great Britain

Boris Gadzov | FlavorActiv, Great Britain

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