We are currently working on the conference schedule programme. Please check this page regularly for updates. The final programme will be available soon in PDF format.
Non-starch polysaccharides as pasting temperature predictors
Kristina Mastanjevic | University of Osijek, Faculty of Food Technology Osijek
Wkrótce dostępne
Wkrótce dostępne
Catch 'em all! How chelating metal ions enhances flavour stability
Jonas Trummer | Murphy & Son Ltd.
Wkrótce dostępne
Wkrótce dostępne
Diastatic power of hops in connection with hop creep
Iztok Jože Košir | Slovenian Institute of Hop Research and Brewing
Wkrótce dostępne
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.
Brewer’s Best Friend: Unlocking the Potential of Yeast Management
Jan Biering | Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e. V.
Wkrótce dostępne
Wkrótce dostępne
Powdered barrel – tannins in brewing
Andrzej Turlej | Brenntag Polska sp. z o.o.
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Wkrótce dostępne
Rapid solubilization and retention of hop aroma compounds during whirlpool
Sarah Tyree | Iowa State University
Wkrótce dostępne
Wkrótce dostępne
Wort acidification in the production of non-alcoholic beers
Edyta Kordialik-Bogacka | Politechnika Łódzka
Wkrótce dostępne
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.
LOWBOIL: Optimization of Wort Boiling Without Loss of Beer Quality
Gert De Rouck | KU Leuven - Ghent
Wort boiling requires a substantial amount of energy due to the evaporation of water and DMS. Minimal evaporation is desirable, but DMS still needs to be removed sufficiently. Nevertheless, DMS occasionally appears in specialty beers, affecting flavour. Do we truly understand enough about the origin of DMS, and what is the role of DMSO?
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.
Off flavours combination and early detection and prevention of microbiological problems
Boris Gadzov | FlavorActiV, UK
Available shortly
The Role of Yeast in Hazy IPAs: Exploring Hop Thiol Release and Long-Term Haze Stability in Pilot Settings
Eduardo Liza-Diaz | Fermentis SI Lesaffre
The Hazy IPA beer style, also known as New England IPA (NEIPA), has gained increased popularity among brewers for more than a decade worldwide. Hop-forward aromas and pronounced haziness are defining characteristics of this beer style. The aromatic complexity of this beer style is largely influenced by yeast-driven polyfunctional thiol release (e.g., 3SH, 4S4M2Pone) and biotransformation (3SHA) from non-volatile hop precursors (cysteinylated and glutathionylated forms). Haze is a critical visual aspect of this beer style, and it must remain stable to meet product quality over time. The interaction among certain proteins, carbohydrates, and polyphenols coming from the different ingredients (e.g., oats, hops) used in a typical Hazy IPA recipe are the primary source of haze. On top of this raw material influence, yeast has been observed to also play a role as an additional variable in the haze equation. In this context, this study investigated the impact of yeast on thiol release and haze stability through two consecutive phases. In the initial lab-scale screening (30L brew/2L fermentations), several yeast strains and blends were preliminarily evaluated for their ability to release polyfunctional thiols, maintain haze stability, and contribute to sensory attributes (e.g. tropical fruitiness). Among the tested strains, SafAle™ K-97 and SafAle™ S-04 demonstrated dominant performance in both thiol release and haze stability. Building on these results, the second phase was carried out at pilot scale (20hL/1hL fermentations) and expanded the scope to include a haze functional yeast derivative (Spring’Blanche™) and additional commercially available Hazy IPA yeast products. This phase focused mainly on the nephelometric monitoring of haze evolution in beers stored at 4°C and 20°C over a six-month period. The findings confirm the strains SafAle™ K-97 and SafAle™ S-04 as outstanding performers at pilot scale, exhibiting comparable or superior haze-stabilizing properties and thiol-release capabilities relative to other commercial yeast products. Furthermore, Spring’Blanche™ was confirmed as a functional ingredient enabling additional haze over time without any sensory impact.
Eduardo Liza-Diaz is a food engineer with a master’s degree in innovation and product design, specialized in brewing biotechnology – where science meets yeast and good ideas ferment best. His professional journey has been firmly rooted in fermentation, mainly in the beer industry, with a brief but delicious side quest in breadmaking. Shaped by academic and professional experiences across Latin America and Europe, Eduardo currently works as an R&D Project Manager at Fermentis, leading research and development projects focused on new strain development for the Beer and Brewing category. When he’s not working on microbes, he enjoys traveling and discovering local beer practices around the world. His favorite beer? The one that’s shared with good company.
