{"id":2170,"date":"2024-04-15T18:56:12","date_gmt":"2024-04-15T16:56:12","guid":{"rendered":"https:\/\/sztf.edu.pl\/2024\/?page_id=2170"},"modified":"2024-04-30T21:29:26","modified_gmt":"2024-04-30T19:29:26","slug":"programme-schedule","status":"publish","type":"page","link":"https:\/\/sztf.edu.pl\/2024\/en\/programme-schedule\/","title":{"rendered":"Programme Schedule"},"content":{"rendered":"\t\t
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Programme Schedule<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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XXI School of Fermentation Technology<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Download the programme in PDF\u00a0<\/strong><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Wednesday | 8.05.2024<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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10:30-13:30
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W1: Marjot Workshop
How to make top beers? Workshops with malt, yeast and enzymes.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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*In order to participate, you must sign up when registering for SzTF.<\/strong><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/i>Workshop Agenda<\/span><\/span><\/span><\/div>

10:30 \u2013 11:00<\/strong> Novalager yeast \u2013 flawless bottom fermentation in 6 days, characteristics, possibilities, examples of applications \u2013 Lallemand.<\/p>

11:00 \u2013 11:30<\/strong> What to pay attention to when selecting malts for the recipe, how to read malt parameters \u2013 The Swaen<\/p>

11:30 \u2013 11:45<\/strong> Coffee break<\/p>

11:45 \u2013 12:15<\/strong> The best for Hazy IPA and more \u2013 Verdant yeast, characteristics, possibilities, examples of applications \u2013 Lallemand.<\/p>

12:15 – 12:45<\/strong> Roasted and caramel malts – what they can contribute to the process and the final beer – The Swaen<\/p>

12:45 \u2013 13:15<\/strong> Enzymatic washing in the brewery \u2013 Marjot<\/p>

13:30<\/strong> Lunch for workshop participants.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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14:30<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Opening Ceremony of the 21st School of Fermentation Technology<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Aleksander Poreda | University of Agriculture in Krak\u00f3w<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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14:45<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L1: Adapted mashing to reduce sugar production for NABLAB<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gert de Rouck | KU Leuven, Belgium<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/i>Abstract<\/span><\/span><\/span><\/div>

A higher consumer demand, because of more healthy lifestyle or more responsible consumption of alcohol, has led to a boom of low or no alcohol beers. The availability of maltose negative yeast strains made it possible for (craft) brewers to produce these NABLAB beers without a high investment cost. However, high amounts of residual maltose is left in the beer. And glucose will be fermented by these yeasts leading to an alcohol level of just above 0.5%ABV which is the limit in most European countries to be an alcohol free beer. In this study the mash regime was adapted to decrease sugar production. Both fine and coarse milling conditions were studied as there is an impact by the mash rate applied in both milling conditions. Fine milling brewing needs thick mashes (malt:water ratio of 1:2.5) as thin bed filtration will be needed later on. Amylases (and other enzymes) are more thermostable in thick mash resulting in elevated sugar contents compared to the coarse milling\/lautertun operations and a thin mash (1:3.5 malt:water ratio). Mashing-in at 80\u00b0C resulted indeed in lower maltose concentration, but there is still a quite high level of it. Also glucose is always present and the risk of alcohol levels above 0.5%ABV remains. More research is needed to reduce sugar levels in wort, but still modify the starch in order to guarantee filterability of the mash and final beer.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Gert De Rouck: Born in 1974. Studies: Engineering Technology\u2013 Biochemistry at KaHo St.-Lieven, Gent, (1996). PhD in bioscience engineering – KU Leuven (2013): Appointments: 1996-1997: production engineer at lambic brewery De Troch. 1997-1999: project assistant at KaHo St.-Lieven. 1999-2001: Product development at the \u201cproef\u201dbrewery. 2001 \u2013 2015: Master brewer of pilot brewery (2-5 hl) KU Leuven@TCGent. 2015 \u2013 present: Manager of pilot facilities Malting and Brewing Technology (EFBT). Courses (theory and practice) in malting and brewing technology and biochemical engineering techniques. Research topics: wort production, flavour stability, mixed fermentations, high tech hopping, botanicals and wood barrel ageing.
2020 \u2013 present: Chairman of the Brewing Science Group of EBC.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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15:05<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L2: Excelerate EBR \u2013 enzymatic method for biofilm removal in CIP<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dominik Rozmus | ECOLAB<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/i>Abstract<\/span><\/span><\/span><\/div>

The appearance of biofilm in a brewery installation poses a huge threat to the finished product, including the risk of having to utilize it. In extensive installations, identifying the place where biofilm is present may be very troublesome, and the biofilm itself may be difficult to remove. Ecolab has developed a four-step procedure that allows you to effectively identify and remove the source of infection. One of the key elements of the above-mentioned methodology, allowing for the effective removal of biofilm, is Exelerate EBR – a patented multi-enzymatic preparation with a broad spectrum of action. Thanks to the use of high enzyme efficiency, combined with a wide range of material tolerance, it is successfully used to detect and remove microorganisms from installations. The effectiveness of the Ecolab biofilm control program is increased by the use of a non-oxidizing disinfectant and other supporting additives selected by Ecolab consultants, depending on the specificity of the installation. Thanks to this approach, microorganisms are inactivated immediately after disturbing the biofilm structure, which reduces the risk of their spread, improving the hygienic conditions of the installation.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Dominik Rozmus is a graduate of the University of Agriculture in Krakow, where he graduated in Biotechnology with a specialization in Biotechnology Applied to the Food Industry at the Faculty of Food Technology. As an employee of Ecolab, he has been cooperating with clients from the beer and beverage industry for fifteen years, supporting them in the field of broadly understood cleaning and disinfection. For several years, as a Corporate Account Manager, he has been responsible for contracts with large international groups in Poland, Lithuania, Latvia, Estonia, the Czech Republic and Slovakia.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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15:25<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L3: The future of Beer - Modern Technologies to Improve Operations at Your Brewery<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Roland Pahl-Dobrick | Pall GmbH, Germany<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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According to Statista, the\u202fbeer\u202fsegment\u202fworldwide\u202fis projected to grow annually by 3.67% (CAGR 2023-2028) resulting in a market volume of 130.2bn L by 2028.\u202f
While this may mean plenty of growth opportunities for brewers, it also means that efficient production is key to financial success and embracing modern technology is a must to stay competitive. \u202f
The old ways of brewing may no longer be as effective as they once were, and modern technology and solutions are available. These modern trends in brewing technology offer approaches and insights that put older and more traditional ways of brewing into question, opening up opportunities to propel brewers into the new future of beer production.\u202f<\/p>

In this presentation we will (1) Discuss current brewing production challenges with older technologies or methods used that impact key performance indicators (KPIs) in efficiency, stability and sustainability.\u202f (2) Use Pall\u2019s CBS system as an example for modern techniques and developments in the global beer market that are influencing process technology.\u202f(3) Discuss a showcase example from Molson Coors on their experience with a modern and smart continuous beer stabilization solution and the improvements seen in their efficiency, quality and sustainability metrics.\u202f<\/p><\/div>\n\t\t\t\t\t<\/div>

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Dr. Roland Pahl-Dobrick learned brewing from scratch. His stages of relevant education comprise an apprenticeship as Brewer and Maltster, University studies to become a Brewing Engineer and a PhD in Brewing Technology.\u202f\u202f<\/p>

Roland spent most of his professional life so far at VLB Berlin where he held positions of the Head of the Research Institute for Beer and Beverage Production and COO. In 2021 he joined Pall in the role of a Beer Market Manager.\u202f<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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15:45 | Coffee Break<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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L4: Crafting Distinctive NAB: Flavor diversification and Worty Flavor Mitigation through Kettle Souring and Dry Hopping Techniques<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gilles Goemaere | FERMENTIS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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L5: Sanitation of wooden barrels for ageing beer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sam Crauwels | Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/i>Co-authors<\/span><\/span><\/span><\/div>

Tin Kocijan<\/strong> | KU Leuven, Belgium<\/p>

Sofie Bossaert<\/strong> | KU Leuven, Belgium<\/p>

Gert De Rouck<\/strong> | KU Leuven, Belgium.<\/p>

Bart Lievens<\/strong> | KU Leuven, Belgium<\/p><\/div>\n\t\t\t\t\t<\/div>

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The use of wooden barrels in brewing has a long-standing tradition, notably celebrated in the production of traditional sour beers like Belgian lambic and red-brown ales, has witnessed a revive of interest in recent years. This is fueled by a desire to impart subtle wood flavors and hints of previously matured beverages to newly produced beers. However, the practice of barrel aging presents its own share of challenges, such as the risk of microbial contamination. Wild yeasts such as Brettanomyces, along with acetic acid and lactic acid bacteria, pose a significant threat to beer quality if barrels are not adequately cleaned and sanitized. Recognizing the critical role of sanitation in preserving beer quality, we offer a comprehensive overview of sanitation techniques tailored specifically for beer barrels. In our discussion, we explore commonly employed methods in breweries, including chemical and physical approaches like sulphur dioxide, steam, and hot water. Additionally, we delve into emerging alternatives such as ozone and high-power ultrasound. Each method is scrutinized for its effectiveness in eliminating spoilage microorganisms while safeguarding the natural flavors associated with wood. By examining the strengths and weaknesses of each sanitation technique and presenting the outcomes of a short case study, our aim is to provide brewers with practical guidance for maintaining the integrity of their craft and enhancing the quality of their beer.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Though Sam Crauwels had his ‘wild yeast’ years during his PhD and postdoc, focusing on Brettanomyces, spontaneous fermentation, and wood-matured beer, the only ‘wild’ thing that remains is his love for Belgian Trappist beer Orval. Today, as an assistant professor, he is working on an ambitious research line on the study of the assembly of microbial communities, and how they are affected by biotic and abiotic factors, aiming to better understand and manage microbial processes (like beer and wine production). Lastly, ‘Nie umiem m\u00f3wi\u0107 po polsku’ (‘I can’t speak Polish’) is his most – or perhaps only – used Polish phrase, but it has saved him from numerous peculiar situations.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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16:50<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L6: Cost-Savings and Optimization from the Yeast Perspective when Brewing Premium Craft Beers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Joan Montasell | Lallemand Brewing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/i>Abstract<\/span><\/span><\/span><\/div>

2022 and 2023 have been challenging years, with rises in all expenditures associated with beer production as well as a reduction in consumer purchasing power. This 2024 is the time to examine how we may improve your breweries’ output as much as possible while protecting the essence of your brewing project. We recommend a few steps to analyze and find how to optimize production processes, safeguard the quality of your beers, and ultimately conserve energy during this technical presentation.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Joan Montasell is currently the Regional Sales Manager of Lallemand Brewing in Europe, where he started in 2017 as a Technical Sales Manager for Spain and Portugal. He previously worked as a Headbrewer in craft brewery in Norway, and also as an R&D Technician in a large brewing company in Spain, carrying out projects related to craft beer. He holds a BSc in Food Biotechnology and MSc in Food Biotechnology, but his passion for brewing led him to study in Belgium (Gent), Denmark, United States and the United Kingdom, where he obtained in 2017 the Diploma in Brewing of the IBD (Institute of Brewing and Distilling). Joan plays the bass guitar in a metal band, and equally loves all the beer styles!<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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17:05<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L7: How does barley malt protein affect beer bitterness?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mariana Barreto Carvalhal Pinto | Technische Universit\u00e4t Berlin, Germany<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Flavio Schmidt<\/strong> | State University of Campinas<\/p>

Juri Rappsilber<\/strong> | Technische Universit\u00e4t Berlin<\/p>

Brian Gibson<\/strong> | Technische Universit\u00e4t Berlin<\/p>

Philip Wietstock<\/strong> | Technische Universit\u00e4t Berlin<\/p><\/div>\n\t\t\t\t\t<\/div>

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Hop bitter acid utilization presents a well-documented challenge in the brewing industry. Approximately 50% of these compounds precipitate with trub during wort boiling, directly impacting beer bitterness. This study aimed to explore the influence of barley soluble proteins on hop bitter acid precipitation into trub using an innovative proteomic approach. Two experiments were conducted to compare bitter acid precipitation with two cultivars differing in protein content and assess the impact of hop extract addition on protein precipitation profiles. Hop bitter acids were quantified via HPLC, while proteins were identified and quantified using LC-MS\/MS. The results clearly illustrated the effect of hop bitter acid addition on wort protein profiles, suggesting potential interactions between hop bitter acids and specific protein groups. Moreover, the initial barley protein content influenced hop bitter acid utilization, resulting in increased precipitation of these compounds into the trub. Thus, this study underscores the significance of malt protein composition in enhancing process efficiency, empowering breweries with greater process control, and improving iso-\u03b1-acid utilization for barley variety selection.<\/p><\/div>\n\t\t\t\t\t<\/div>

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I am currently working as a Research Assistant at TU Berlin while pursuing my double PhD in Food Technology at the State University of Campinas and TU Berlin. My educational journey includes a Master\u2019s degree in Food Technology and a Bachelor\u2019s degree in Food Engineering, both from the State University of Campinas. I also had the opportunity to participate in a one-year exchange program at Hochschule Anhalt in Germany, which enriched my academic experience. Furthermore, I have taken specialized courses in the brewing field, such as the Advanced Course in Brewing Technology (ESCM) and Beer Sommelier certification (SENAC), enhancing my knowledge and skills in this area.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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L8: Hop products - the secret to fast creation of new brewing products<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Marcin \u017by\u0142a | Happy Hop Fields<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hops are an important ingredient of beer, determining its taste and aroma. Advanced hop products, such as isomerized extracts, isoalpha acids or hop oils, allow for precise and quick application, and thus the creation of new brewing products with attractive taste and aroma. Thanks to the extraction of hop cones using the supercritical method using CO2, we obtain the most valuable substances from hops from the perspective of brewing. Thanks to isomerization and conversion of alpha and beta acids to the form of potassium salts, these products do not require cooking, are soluble in water and very efficient (several times more efficient than granules). An additional advantage over granules is the lack of losses in the wort related to the swelling of the granules and the need to separate them from the wort. Extraction of hop oils and the possibility of dosing them in the cold brewing stage allows obtaining a rich hop aroma in the finished product (beer, hop-based drinks). Advanced hop products such as isoalpha acids, beta acids, isomerized extracts and hop oils significantly expand the possibilities of using hops and allow for the quick and precise creation of new brewing products.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Marcin \u017by\u0142a – PhD in Earth Sciences, Jagiellonian University; currently Technical Director at Happy Hopfields Polska Sp. z o. o. He has been associated with the hop industry for 7 years: hop production technology, supporting structures of hop houses, cooperation with growers, hop processing and creation of hop products.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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17:40 - 18:45

Networking, visiting suppliers booths, beer tasting<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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18:45

Gala dinner at Karczma na Kocierzy and integration evening at the K2 Club<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Thursday | 9.05.2024<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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8:00 - 10:00

Breakfast<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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10:45<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L9: How to ensure constant sensory quality of kombucha<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Edyta Kordialik-Bogacka | Politechnika \u0141\u00f3dzka<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sylwia \u015acieszka<\/strong> | Politechnika \u0141\u00f3dzka<\/p>

Kamil Kr\u00f3lak<\/strong> | Politechnika \u0141\u00f3dzka<\/p>

Maciej Ditrych<\/strong> | Politechnika \u0141\u00f3dzka<\/p><\/div>\n\t\t\t\t\t<\/div>

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Kombucha is a drink obtained from sweetened tea fermented with symbiotic cultures of microorganisms SCOBY (Symbiotic Cultures of Bacteria and Yeast). During fermentation, as a result of the activity of the cellulose-synthesizing bacteria included in this consortium, a gelatinous structure is formed, known as the so-called \u201ctea mushroom\u201d, which is used to initiate another fermentation process. The microorganisms that play the crucial role in kombucha fermentation include: acetic acid bacteria, e.g. from the genera Acetobacter, Gluconobacter, Gluconacetobacter, yeasts, e.g. Saccharomyces, Zygosaccharomyces, Torulopsis, Pichia, Brettanomyces and lactic acid bacteria. Microorganisms fermenting tea infusions occur in a variable qualitative and quantitative composition. As a result of fermentation, products with variable and not stable chemical composition and, consequently, sensory properties are created. This is not an issue in case of home production of kombucha, but when produced on an industrial scale it can create quality challenges. In the presentation technological solutions that enable obtaining consistent quality in terms of chemical and sensory properties of kombucha.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Edyta Kordialik-Bogacka is employed as a university professor at the Institute of Fermentation Technology and Microbiology at the Faculty of Biotechnology and Food Sciences of the Lodz University of Technology. Her doctoral thesis concerned the foam-forming abilities of the brewing yeast Saccharomyces cerevisiae. She obtained her habilitation degree based on the thesis “Waste brewery yeast – sorption capacity of heavy metals”. He is the vice-dean for education at the Faculty of Biotechnology and Food Sciences of the Lodz University of Technology, and a member of the Brewing Science Group EBC. Currently, her scientific interests focus on the use of unmalted raw materials in beer production, the use of botanical substances in the production of fermented beverages, including beer, and improving the kombucha production process.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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L10: The impact of 10 unmalted alternative adjuncts on wort characteristics<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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David Laureys | Ghent University, Belgium<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Jeroen Bailli\u00e8re<\/strong> | (IBF) Ghent University, Belgium<\/p>

Pieter Vermeir<\/strong> | (LCA) Ghent University, Belgium<\/p>

Dana Vanderputten<\/strong> | HOGENT University of Applied Sciences and Arts, Ghent, Belgium<\/p>

Jessika De Clippeleer<\/strong> | (IBF) Ghent University; HOGENT University of Applied Sciences and Arts, Ghent, Belgium<\/p><\/div>\n\t\t\t\t\t<\/div>

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Consumers are more than ever in search of novel and exciting beer choices, and brewers are, therefore, continuously experimenting to adapt their product portfolio. One interesting way to naturally incorporate novel flavors and tastes is by using alternative adjuncts, but this is not always an easy and straightforward process. In this study, a 40% unmalted alternative adjunct (einkorn, emmer, spelt, khorasan, quinoa, amaranth, buckwheat, sorghum, teff, and tritordeum) or reference (barley malt, unmalted barley, and unmalted wheat) was added to 60% barley malt, after which three different laboratory mashing processes (Congress mash, Congress mash with pregelatinization of the adjunct, and Evans mash) were performed, and their behavior during mashing and filtration, and the resulting wort characteristics (extract content, free amino nitrogen, sugar concentrations, viscosity, wort soluble protein, wort beta glucan, and wort polyphenols) were investigated in detail.<\/p><\/div>\n\t\t\t\t\t<\/div>

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David Laureys obtained the degree of Master of Bioengineering Sciences in 2011 at Ghent university. He continued his career by specializing in food fermentations with a doctoral research project about the water kefir fermentation process at the Vrije Universiteit Brussel under the guidance of professor Dr. ir. Luc De Vuyst and at Ghent University under the guidance of professor Dr. Peter Vandamme. In 2017 he obtained the degrees of Doctor of Bioengineering Sciences and Doctor of Science: Biochemistry and Biotechnology for a manuscript about water kefir fermentation entitled \u201cMicrobial species diversity, community dynamics, substrate consumption, and metabolite production during water kefir fermentation\u201d. After gaining experience in the food industry, David Laureys started at Ghent university as doctor-assistant at Innovation centre for Brewing & Fermentation (IBF) under the guidance of professor Dr. ir. Jessika De Clippeleer to continue his passion for food and beverage fermentations. His main interests are traditional fermented foods and beverages; application of yeasts, lactic acid bacteria and acetic acid bacteria to develop novel fermentation processes; and the use of novel materials for the development of innovative beers.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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L11: The influence of fermentation process parameters on beer filterability using candle filters<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Krzysztof Kucharczyk | Grupa \u017bywiec, Poland<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Prof. dr hab. in\u017c. Tadeusz Tuszy\u0144ski<\/strong> | Krakowska Wy\u017csza Szko\u0142a Promocji Zdrowia w Krakowie<\/p>

Prof. dr hab. in\u017c. Krzysztof \u017by\u0142a<\/strong> | Uniwersytet Rolniczy w Krakowie<\/p><\/div>\n\t\t\t\t\t<\/div>

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The aim of the publication is to present research results on the impact of the main technological parameters of brewers wort fermentation carried out in industrial conditions (3850 hL fermenters) on the filtration properties of beer. During the experiments, the influence of the following parameters of the fermentation process were examined: fermentation temperature, pitching rate, degree of aeration and filling time of the fermenters. The impact of fermentation conditions on the filtration properties of beer was analyzed during beer filtration using candle filters. The purpose of the filtration process is to separate all types of physical and biological suspensions from beer, obtain a clear drink and ensure its stability for an appropriate period of time. Currently, candle filters are commonly used to clarify beer. They are characterized by high efficiency, low operating costs, high reliability and simplicity of operation, and at the same time ensure high, consistent beer clarity. Experiments have shown that different fermentation temperatures, pitching rate and the degree of wort aeration have a significant impact on the filtration properties of beer. As the fermentation temperature increased, the filterability of the beer decreased, while a larger dose of yeast contributed to its improvement.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Krzysztof is a Senior Specialist for Technological Processes at the Brewery in \u017bywiec. He started learning brewing at the Brewing Technical School in Tychy. He continued his adventure with brewing at the Lodz University of Technology in Lodz and at the Agricultural University in Krakow, where in 2013 he obtained a PhD in food technology with a brewing specialty in the field of beer fermentation and maturation. In the meantime, he completed postgraduate studies in Production Management. He has been working at the Brewery in \u017bywiec since 1998.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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11:45 - 12:15 | Coffee Break<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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12:15<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L12: Deeper insight into the origin of bottom-fermenting yeast<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Martin Zarnkow | TU Munich, Germany<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mathias Hutzler<\/strong> | TU Munich, Research Center Weihenstephan of Brewing and Food Quality<\/p><\/div>\n\t\t\t\t\t<\/div>

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Saccharomyces pastorianus, which is responsible for the production of bottom-fermented lager beer, is a hybrid species that arose from the mating of the top-fermenting ale yeast Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus around the start of the 17th century. Based on detailed analysis of Central European brewing records, we propose that the critical event for the hybridization was the introduction of top-fermenting S. cerevisiae into an environment where S. eubayanus was present, rather than the other way around. Bottom fermentation in parts of Bavaria preceded the proposed hybridization date by a couple of hundred years and we suggest that this was carried out by mixtures of yeasts, which may have included S. eubayanus. A plausible case can be made that the S. cerevisiae parent came either from the Schwarzach wheat brewery or the city of Einbeck, and the formation of S. pastorianus happened in the Munich Hofbr\u00e4uhaus between 1602 and 1615 when both wheat beer and lager were brewed contemporaneously. We also describe how the distribution of strains from the Munich Spaten brewery, and the development by Hansen and Linder of methods for producing pure starter cultures, facilitated the global spread of the Bavarian S. pastorianus lineages.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Trained, studied and graduated brewer and maltster. Already knew at 15 that he wanted to do this. Unfortunately, he didn’t get a brewery, but had to do research. Had an incredible amount of fun in the greatest industry in the world!<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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12:35<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L13: Maltose-negative Hybrid Yeast for Brewing High-Quality Low Alcohol Beers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Joan Montasell | Lallemand Brewing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The brewing of low-alcohol beers (LAB) represents a unique challenge to the brewer. While LAB have been brewed for many years, flavor deficiencies when compared to their alcoholic counterparts have been ever present. Furthermore, fermentation-based solutions have yielded less than perfect results. In this work, we describe the creation of a unique strain of Saccharomyces cerevisiae produced by hybridization and designed to mitigate common quality problems encountered when brewing LAB. The parent strains used to create the novel hybrid, impart distinct advantages on the new strain when compared to yeasts traditionally used for this purpose, allowing for a more beer-like flavor. While at the same time, losing the ability to both ferment maltose, and to produce ferulic acid decarboxylase leads to a POF-negative phenotype. In addition, the incorporation of patented MET10 technology prevents the formation of H2S, which can be a challenge in the production of LAB. This study demonstrates the potential of this strain for the creation of higher-quality LAB, by showcasing the ester formation, aldehyde reduction and fermentation performance, versus other strains used for this purpose.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Joan Montasell is currently the Regional Sales Manager of Lallemand Brewing in Europe, where he started in 2017 as a Technical Sales Manager for Spain and Portugal. He previously worked as a Headbrewer in craft brewery in Norway, and also as an R&D Technician in a large brewing company in Spain, carrying out projects related to craft beer. He holds a BSc in Food Biotechnology and MSc in Food Biotechnology, but his passion for brewing led him to study in Belgium (Gent), Denmark, United States and the United Kingdom, where he obtained in 2017 the Diploma in Brewing of the IBD (Institute of Brewing and Distilling). Joan plays the bass guitar in a metal band, and equally loves all the beer styles!<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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12:50<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L14: The use of yeasts other than Saccharomyces for the production of low alcohol beer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Krystian Klimczak | Uniwersytet Rolniczy w Krakowie<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Monika Cioch-Skoneczny<\/strong> | Uniwersytet Rolniczy w Krakowie<\/p><\/div>\n\t\t\t\t\t<\/div>

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Low-alcohol beers have recently become increasingly popular. Among many methods of production an interesting approache is the use of yeast that does not posses the ability to utilize maltose. Some yeasts outside the Saccharomyces genus may also have enzymatic activities, which result in beers with a richer aroma. The aim of the research was to determine the potential of using some non-Saccharomyces yeast strains in the production of beers with reduced alcohol content. The ability to utilize sugars and the resistance of the tested strains to ethyl alcohol were analyzed. The ability of yeast to produce phenolic aromas was determined and the activities of \u03b2-glucosidase and \u03b2-lyase were determined. The obtained results indicate that the tested yeasts from outside the genus Saccharomyces may be used in the production of beers with reduced alcohol content.<\/p><\/div>\n\t\t\t\t\t<\/div>

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I have been home brewing for over 5 years. The PhD thesis that I am pursuing at the University of Agriculture, concerning the use of non-Saccharomyces yeasts, is therefore a combination of passion and science. However, my scientific research is not limited to yeast alone. I undertake research on the possibilities of using raw materials and additives that are unusual in brewing. Personally, I really like beers containing large amounts of new wave hops and all kinds of “experiments”.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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13:10 - 13:40 | Coffee Break<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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13:40<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L15: Fermentation control during 0.0 beer production<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Jan Kwiato\u0144 | Anton Paar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The presentation describes tests of a system, allowing inline control of the course of alcoholic fermentation, when trace concentration of ethanol is concerned in 0.0 beer production.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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13:55<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L16: Make your choice for sour beers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Micha\u0142 Saks | FERMENTIS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Philippe <\/strong>Janssens<\/strong> | FERMENTIS<\/span><\/p>

Gabriela Montandon (PhD)<\/strong> | FERMENTIS<\/p>

Olaf Morgenroth<\/strong>\u00a0| FERMENTIS<\/p>

Yves Gosselin<\/strong> | FERMENTIS<\/p>

Etienne Dorignac<\/strong> | FERMENTIS<\/p>

St\u00e9phane Meulemans<\/strong> | FERMENTIS<\/p><\/div>\n\t\t\t\t\t<\/div>

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<\/i>Speaker<\/span><\/span><\/span><\/div>

Michal has more than 10 years of experience in the craft brewing sector as a Head brewer, Production manager and Sales Manager in different breweries in Poland, including his own brewery : AleBrowar. Michal also is a certified Judge of Beer Competitions. In addition to his ventures in the beer world, Michal has experience and won awards in Mead wine production.\u200b<\/p>

Michal has a master\u2019s degree in Food Biotechnology from Gdansk University of Technology and postgraduate studies in Management of medium enterprises from the University of Administration and Business Eugeniusz Kwiatkowski. Michal joined Fermentis in 2023.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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14:10<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L17: The role of priority effects in microbial community assembly of barrel-aged sour beers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tin Kocijan | KU Leuven, Belgium<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/i>Co-authors<\/span><\/span><\/span><\/div>

Lucas A. Nell<\/b>\u00a0(Department of Biology, Stanford University, Stanford, CA 94305, USA)<\/p>

\u00a0<\/p>

Beatriz Herrera-Malaver<\/b>\u00a0(Leuven Institute for Beer Research (LIBR), KU Leuven, Leuven, Belgium; Flanders Institute for Biotechnology (VIB) \u2013 KU Leuven Center for Microbiology, Leuven, Belgium; CMPG Laboratory of Genetics and Genomics, M2S, KU Leuven, Leuven, Belgium)<\/p>

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Lotte Van Landschoot<\/b>\u00a0(Leuven Institute for Beer Research (LIBR), KU Leuven, Leuven, Belgium; Flanders Institute for Biotechnology (VIB) \u2013 KU Leuven Center for Microbiology, Leuven, Belgium; CMPG Laboratory of Genetics and Genomics, M2S, KU Leuven, Leuven, Belgium)<\/p>

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Kevin Verstrepen<\/b>\u00a0(Leuven Institute for Beer Research (LIBR), KU Leuven, Leuven, Belgium; Flanders Institute for Biotechnology (VIB) \u2013 KU Leuven Center for Microbiology, Leuven, Belgium; CMPG Laboratory of Genetics and Genomics, M2S, KU Leuven, Leuven, Belgium)<\/p>

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Tadashi Fukami\u00a0<\/b>(Department of Biology, Stanford University, Stanford, CA 94305, USA)<\/p>

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Bart Lievens<\/b>\u00a0(CMPG Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M2S), KU Leuven, B-3001 Leuven, Belgium; Leuven Institute for Beer Research, KU Leuven, B-3001 Leuven, Belgium)<\/p>

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Sam Crauwels<\/b>\u00a0(CMPG Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M2S), KU Leuven, B-3001 Leuven, Belgium; Leuven Institute for Beer Research, KU Leuven, B-3001 Leuven, Belgium)<\/p><\/div>\n\t\t\t\t\t<\/div>

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Sour beers produced by barrel-aging of finished, conventionally fermented beers are becoming increasingly popular in the (craft) beer community due to their remarkable integration of sourness, aroma and flavor complexity. However, severe lack of predictability and control of the process often leads to inconsistent results that can lead to substantial financial losses. Recent studies suggest that barrels represent an important factor leading to batch-to-batch variation, particularly as the inner surfaces of barrels can be covered by a diverse microbial community that unfavorably affects the beer chemistry and sensory characteristics. However, the underlying mechanisms explaining how microbial communities are formed during barrel ageing and how this formation affects the beer chemistry are still unclear. Here, we investigated how microbial community establishment and composition depend on the order of species arrival, a phenomenon known as priority effects, by using our recently developed in vitro experimental ecosystem. Inoculation order of Acetobacter malorum and Brettanomyces bruxellensis have a large influence on microbial community dynamics over 50 weeks during the process of wood maturation. Together with beer chemical profiles, the obtained results will inform the control strategy to steer microbial community composition and accomplish consistent production of the new generation of barrel-aged sour beers.<\/p><\/div>\n\t\t\t\t\t<\/div>

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After the love affair with Drosophila during his masters studies in Paris, Tin decided to engage with alcohol on an academic level and do a beer PhD under the supervision of Sam Crauwels and Bart Lievens. Currently, he\u2019s studying how microbial communities are established during barrel ageing of beer using a miniBarrel system. His answer to what\u2019s the best beer in the world is Orval; at least 9 months old.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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14:30 - 15:30 | Lunch Break<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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15:30 - 16:45<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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W2: Sensory workshop - beer aging and oxidation. Recognize and prevent major sensory problems of beers during storage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Boris Gadzov | FlavorActiv, Great Britain<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/i>Abstract<\/span><\/span><\/span><\/div>

Freshness is front of mind for consumers of beer and brewers alike. From a desire to become emersed in a journey of discovery of flavours and different techniques from around the world to connecting with people using a touch of social lubricate, there can be many different motivators behind consuming beer. But there is one unifying truth; Fresh Beer tastes best.<\/p>

Like any product made, there are certain quality standards and specifications that must be met. The brewing industry is full of specifications and methods measuring all aspects of the product to bring uniformity and a level of consistency on a technical level. However, there is one quality and industry standard still missing; Freshness.<\/p>

Whilst many beverages remain flavour stable for up to a year, we know that beer loses freshness due to oxidation and flavour change within a few weeks of packaging. A Best Before date is a given industry standard, but this does not measure the Freshness potential in ensuring that a beer remains \u201cfresh until consumed.\u201d<\/p>

Previous technical papers have reported on possible causes and solutions, from process optimisation, plant design and raw material specifications. Although the technology of electron spin resonance is well established, its application to deliver increased shelf-life, in-line with expert sensory panels is novel.<\/p>

This paper will focus on the freshness improvements made from several brewery studies involving the measurement of free radicals across the brewing process and through combining instrument and sensory methods, how we can now apply one, easily recognised value for Freshness Shelf-life. A new industry standard. The author will present data collected from a number of breweries, showing a direct correlation between free radicals and sensory values, giving us a concise approach to determining Freshness Shelf-life.<\/p>

The workshop will contain a practical session with a presentation of 4 different GMP Beer Reference Standards representing problems of beers during storage.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Boris was born in Macedonia. He has finished PhD in field of molecular microbiology in Austria.\u00a0 <\/span>Boris has worked on the University of Vienna, and he is author of many scientific papers published \u00a0 <\/span>in the international journals. Boris speaks eight languages. He has traveled extensively, delivered \u00a0 <\/span>over 1750 training days and has trained tasters in over 450 beverage & food plants in 95+ countries\u00a0 <\/span>in Europe, Africa, Asia, Oceania & Americas.<\/p>

FlavorActiV is a World leader in beverage & food sensory management. The Company trains and\u00a0 <\/span>monitors the performance of tasters in approximately 3500 beverage & food companies in more\u00a0 <\/span>than 200 countries.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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16:45 - 17:00 | Technical Break<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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17:00<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L18: Humulus lupulus L.: a dual-purpose crop for sustainable production of functional extracts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Katya Carbone | CREA, Italy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/i>Abstract<\/span><\/span><\/span><\/div>

Hops (Humulus lupulus L.) are grown almost exclusively for the brewing industry, where the resins and essential oils from the female cones are used mainly for flavour and taste. However, the plant has been known since ancient times for its beneficial properties for human health. This is due to the plethora of its bioactive compounds (bitter acids, prenylchalcone, polyphenols, etc.), which are mainly found in the female inflorescences known as hop cones. As a result, in recent years the use of hops has increasingly moved beyond beer production, particularly in the food sector. In food production, the use of plant extracts is a strategy of growing interest to replace the use of chemical and synthetic additives or ingredients with functional properties and technological functionalities, and to meet the demands of stakeholders and consumers for innovative, high quality, healthy, clean label and sustainable food products. The brewing industry has also seen an increase in the use of hop extracts in recent years, making it easier, more consistent, flexible and sustainable to ‘hop’. These products can now be produced naturally, using environmentally sustainable processes, and can be tuned through innovative fractionation techniques. This review discusses the main bioactive compounds of hops, their phytotherapeutic potential and the most innovative techniques for producing extracts to use in different sectors.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Senior Scientific Researcher. M.S. in Industrial Chemistry. PhD in Applied Biotechnologies and PhD in Food Biotechnologies. Head of \u201cFood Chemistry and Biotechnology\u201d Lab at CREA OFC. She was co-ordinator and\/or WP leader of national projects and projects in collaboration with private companies, related to H. Lupulus and beer raw materials. She is currently coordinating the national project “Hops, Barley, Beer: Italian Biodiversity to be enhanced, funded by the Italian Ministry of Agriculture She is member of the technical panel \u201cHop (Humulus lupulus L) and of medicinal plants research group set up by the Italian Ministry of Agriculture, Food Sovereignty and Forestry. She has authored several scientific papers in high IF journals related to the presented research topics.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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17:20<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L19: Changes in chemical composition of hops during storage and influence of aged hops on beer sensorics<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Iztok Jo\u017ee Ko\u0161ir | Slovenian Institute of Hop Research and Brewing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/i>Co-authors<\/span><\/span><\/span><\/div>

Ksenija Rutnik<\/strong> | Slovenian Institute of Hop Research and Brewing, Slovenia<\/p>

Miha Ocvirk<\/strong> | Slovenian Institute of Hop Research and Brewing. Slovenia<\/p><\/div>\n\t\t\t\t\t<\/div>

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The quality of hops begins to decrease immediately after harvesting; therefore, maintaining the highest possible quality is important. A good indicator of hop freshness is the hop storage index (HSI).
The impact of aged hops on the quality and intensity of beer aroma and bitterness in kettle hopped and in dry hopped beers was evaluated. Increasing the boiling time can decrease the difference between samples hopped with hops of different HSI values, suggesting that extending the boiling time causes a loss of some desirable compounds while also hiding some irregularities in hoppy beer aroma. If boiling is conducted for a long enough time, then aged hops are not so problematic from the view of bitterness, since the negative aftertaste caused by oxidation products could be masked by iso-alpha-acids.
Beer samples dry hopped with higher-HSI hops have decreased levels of hop oil components; therefore, the intensity of the hop aroma is lower. With the increase in oxidation products, the quality of the aroma also begins to decline. The quality of bitterness was also reduced and high HSI also led to undesirable gushing.<\/p><\/div>\n\t\t\t\t\t<\/div>

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Hailing from the greenest part of Slovenia on the sunny side of the Alps. Although coming from the wine-growing part of Slovenia, I love and believe in beer. Lagers are still my favourites. From my early beginnings till now, I am a proud member of scout organisation and in recent time as a grown up, also active in Lions charity family.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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17:40<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Summary and Closing of the 21st School of Fermentation Technology<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Aleksander Poreda | University of Agriculture in Krak\u00f3w<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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18:00 - 18:30

Networking, visiting suppliers booths, beer tasting<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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18:30

Gala dinner at Karczma na Kocierzy and integration evening at the K2 Club<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Friday | 10.05.2024<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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8:00 - 10:00

Breakfast<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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11:00 - 13:30

Visiting breweries:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u017bywiec Brewery, Browarna 88, 34-300 \u017bywiec<\/span><\/h4>

Kazimierz Brewery, Zakrz\u00f3w 413, 32-003 Zakrz\u00f3w<\/span><\/h4>

AGH Brewery (Browar G\u00f3rniczo-Hutniczy), ul. Budryka 4, 30-072 Krak\u00f3w<\/span><\/h4>

In order to participate in a technical visit, please select the appropriate option when registering for participation in the SzTF on the website https:\/\/sztf.edu.pl\/2024\/en\/registration\/<\/strong><\/a><\/span><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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