13:30

The BRLO success story from a branding & marketing perspective

Katharina Kurz (BRLO, Berlin)

14:10

Late stage brand differentiation with refined specialty malt extracts

Ruslan Hofmann (PureMalt)

14:40

Sour NABLAB, a technical approach through fermentation

Philippe Janssen (Fermentis)

15:15

Exhibition & Networking

16:10

A two-stage vacuum evaporative machine for producing low- and non-alcoholic craft beverages

Ben Jordan (ABV Technology)

16:45

Practical guide to starting a barrel aged beer programm

Bastian Oberwalder (Brauerei Lemke Berlin)

17:20

Gose - tradional German sour beer: past, today and tomorrow

Thomas Jensch

17:55

Power break

18:05

Downstream product treatment with deaerated water for mixing and diluting

Christian Schäberle (EUWA H. H. Eumann GmbH)

18:30

Soft drinks and other non-beer beverages in the brewery

Jan Fischer (VLB Berlin)

19:00

Vertical extension of craft brewers product portfolio: Tonic water

Eric Sahlin (Sahlins Brygghus, Sweden)

13:10

World barley production in 2023: A return towards normalcy

Brent Athill (RMI Analytics)

13:35

Hops as an ingredient for (new) beverages

Markus Ernst (BarthHaas GmbH & Co. KG)

14:05

Power break

14:15

Intellectual Property: How to protect your products by using trademarks and patents

Henriette März (withers & rogers)

14:45

Access to the European craft beer market via the distributor Bierothek

Christian Klemenz (Die Bierothek)

16:00

Maximum flexibility in can filling - craft beer for everybody

Oliver Trödel (KHS)

16:30

Data-driven fermentation: Elevating consistency through real-time insights

Pål Ingebrigtsen (Plaato Inc.)

17:00

Power break

17:10

CO2 recovery – only for the big industry?

Philipp Zeuschner (VLB Berlin)

17:40

Microbiology in the brewery: Dos and don'ts

Jan Biering (VLB Berlin)