VLB Berlin, in collaboration with other scientists, is looking forward to presenting the latest results from initiatives and research for the malting and brewing industry at the Holiday Inn Airport Hotel in Toronto.

Furthermore, as big CAPEX investments are less attractive in the current economic situation, there is an opportunity to utilize time to review available installations and processes in detail, scouting for smart upgrades, retrofits, or process optimizations that improve profitability throughout the brewing and packaging process. Solutions presented by sponsors – with hands-on experience and return on investment examples – shall shine a light on opportunities from various angles.

In addition, there will be an optional Sensory Workshop on Thursday, 17 September 2026:

Sensory Analysis for Modern Brewing: From Quality Control to Product Excellence

The Canadian beer market is evolving rapidly. As consumer preferences shift and competition from alternative beverages such as RTDs, spirits, cannabis, and non-alcoholic beverages continues to grow, breweries face increasing pressure to deliver products that are not only technically sound but also consistently meet consumer expectations.

This hands-on workshop demonstrates how sensory analysis can be used as a practical decision-making tool to improve beer quality, support innovation, extend flavour stability, and strengthen market success. Participants will explore the sensory factors that influence drinkability, learn to recognize both traditional and emerging quality defects, and discover how sensory data can complement analytical measurements to guide brewing decisions.

Through guided tastings, interactive exercises, and real brewing examples, the workshop covers current challenges facing the brewing industry, including drinkability, flavour stability of hop-forward beers, non-alcoholic beer, the resurgence of lager as consumers return to more balanced and neutral styles, and the role of sensory analysis in maintaining competitiveness in a changing marketplace.

Designed for professionals working in brewing, quality assurance, product development, or sensory evaluation, this workshop provides practical knowledge and tools to help transform sensory analysis from a quality control activity into a competitive advantage.

Attendance fees: 

• Participants from breweries (VLB reserves the right to verify this information)
  • Symposium: 1200 €*
• Participants from supplier companies (incl. malting factories):
  • Symposium: 1650 € *
• Students (proof of studies required):
  • Symposium: 100 €* 

*all prices plus taxes

Discounts: 

• VLB Members: 10%
• International breweries member of VLB: - 25%, breweries only  
• Former VLB students: 15% discount