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PROGRAMME
| Morning Parallel
Session 1 - DESPACHANTES HALL |
BARLEY &
FOAM
Chair: Caroline Walker, Campden BRI, UK
09.00 - 09.30:
L44: Malting barley fit for new challenges
Skadhauge, B., Carlsberg, DK
09.30 - 10.00:
L45: Open up a new era in evaluation of spring
barley varieties
Gastl, M., TUM, Germany
10.00 - 10.30: Coffee break
| Morning Parallel
Session 2 - NOBLE HALL |
TECHNOLOGY
ENGINEERED
Chair: Matej Oset, Ljubljana, Slovenia
09.00 - 09.30:
L46: Decanter in a brewhouse - Challenge and
opportunity?
Michel, R., GEA, Germany
09.30 - 10.00:
L47: One for all - Novel approach of a universal
milling system considering any
brewing grains and each mash filtration system
Becher, T., Ziemann International, Germany
10.00 - 10.30: Coffee break
| Mid-Morning Parallel
Session 1 - DESPACHANTES HALL |
BREWERY BASED INITIATIVES
Chair: Benet Fité Luis, Mahou San-Miguel, Spain
10.30 - 11.00:
L48: The Brewing Intervarsity Programme: An
avenue for responsible audience
development in a rapidly changing beer market - lessons for
major brewers, craft
brewers, consumer and educational organizations
Erasmus, A., SAB Ltd., South Africa
11.00 - 11.30:
L49: Systematic Brewing Trials for Evaluation and
Selection of new German Hop
Breeding Lines and Hop Varieties
Hanke, S., Bitburger Braugruppe, Germany
11.30 - 12.00:
L50: Microbiological monitoring of low and 0’0
ABV beer mixes in kegs and draught
dispensing systems
Orive Camprubí, M., Mahou San-Miguel, Spain
12.00 - 14.00: Lunch
| Mid-Morning Parallel
Session 2 - NOBLE HALL |
HOP RESEARCH
AND BREWING IN THE US
Chair: Thomas Shellhammer, Oregon State University, Corvallis,
USA
10.30 - 11.00:
L51: Beyond iso-alpha acids – hops contributions
to beer bitterness
Shellhammer, T., Oregon State University, Corvallis, USA
11.00 - 11.30:
L52: Bitterness Impact of Common Brewing Spices
O’Neill, C., Northeastern University, USA
11.30 - 12.00:
L53: Aroma contributions from Simcoe and Hallertau Mittelfrüh hops to beer
using different hopping
Sharp, D., Oregon State University, USA
12.00 - 14.00: Lunch
| Afternoon Parallel
Session 1 - DESPACHANTES HALL |
NORTH-WESTERN EUROPE
Chair:
R. Alex Speers, ICBD Heriot Watt University, UK
14.00 - 14.30:
L54:
Findings in fermentation monitoring
Speers, R. A., ICBD Heriot Watt University, UK
14.30 - 15.00:
L55:
Controlling haze formation in novel
alcoholic beverages
Rice, C., Campden BRI, UK
15.00 - 15.30:
L56:
Distinguishing beers via their temporal
sensory signatures
Hort, J., University of Nottingham, UK
15.30 - 16.00:
L57:
A computational study of the intermolecular
association of polyphenols with
proteins and other polyamides
Hughes, P., Yasigiworld, United Kingdom
16.00 - 16.30: Coffee break
| Afternoon Parallel
Session 2 - NOBLE HALL |
IBERIA/
LATIN AMERICA
Chair: João Paulo Mendes, Central de Cervejas, Portugal
14.00 - 14.30:
L58: Trends in continuous beer fermentation
Pires, E., University of Minho, Portugal
14.30 - 15.00:
L59: Sensory analysis in the brewery: from the
spider plot to quality control indices
Vázquez-Araújo, L., Estrella Galicia, Spain
15.00 - 15.30:
L60: Kilning at lower curing temperature - save
energy
Guido, L., University of Porto, Portugal
15.30 - 16.00:
L61: Influence of microorganisms on wood-aged
beer
Portugal, C., Superior School of Agriculture, São Paulo, Brasil
16.00 - 16.30: Coffee break
| Afternoon Parallel
Session 3 - AUDITORIUM |
HOP RESEARCH
AND BREWING IN EUROPE
Chair: Martin Biendl, Hopsteiner, Mainburg, Germany
14.00 - 14.30:
L62: Hop varieties and their Impact on Aroma
Differences - The Aroma Story from
Hops into the Final Beer
Wiesen, E., Barth Innovations, Germany
14.30 - 15.00:
L63: Behaviour of Hop Aroma Substances During
Beer Ageing
Forster, A., HVG e.G., Germany
15.00 - 15.30:
L64: A novel desorption/absorption process for
transferring hop aroma into beer
Wietstock, P., TU Berlin, Germany
15.30 - 16.00: L65:
Impacts of hop bitter acid and polyphenolic
profiles on the perceived
bitterness of beer
Oladokun, O., University of Nottingham, United Kingdom
16.00 - 16.30: Coffee break
| Plenary Session -
DESPACHANTES HALL |
Chair:
Stefan Kreisz, Carlsberg, Denmark & France
16.30 –17.30: Closing review / Acknowledgments / Prize for best
paper and best poster
20.30: FAREWELL PARTY (Noble Hall)
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