from 18:00

Get-together at Hotel Berlin

end 23:30

8:30

Meeting of VLB's Technical Scientific Committee (TSC) (Members only)

13:00

Lunch break / Exhibition

Saving of water and energy using flexible water treatment by means of reverse osmosis – results of a joint research project

Chair: Dr. Alfons Ahrens (VLB Berlin)

14:00

Welcome and introduction

14:05

Application of reverse osmosis in the brewery

Michael Eumann (EUWA)

14:40

Optimized operation of reverse osmosis by prompt prognosis of the water demand

Stefan Reimann (VLB Berlin)

15:15

Optimized operation of reverse osmosis by flexible output

Prof. Dr. Stefan Schildbach (Hochschule Fulda)

15:50 - 16:15

Coffee break / Exhibition

Trends in brewing technology

Chiar: Dr. Roland Pahl (VLB Berlin)

16:15

The Brewery of the Future - starts now!

Peter Gattermeyer (Krones)

16:50

On-line and off-line measurement of diacetyl in beer – state of technology and prospects

Jan Biering (VLB Berlin) /
Dr. Anika Bockisch (TU Berlin)

17:25

Innovative and efficient CO₂ recovery for the brewing and beverage industry

Dr. Uwe Kikillus, Dr. Roland Folz (Pentair)

18:00 - 19:00

Exhibition

18:15 - 19:15

General Meeting of the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.

from 19:00

Bus transfer to VLB Berlin

19:30 - 0:00

Welcome party at the VLB Berlin

Beer and beverages in focus: Microbiological aspects, drinkability, fermented beverages

Chair: Dr. Martin Senz (VLB Berlin)

8:30

Introduction

8:35

Application of PCR technology in the brewery: Experiences, demands and new challenges*

Dr. Florian Priller, Markus Fandke (BIOTECON Diagnostics GmbH)

9:10

The concept „drinkabilty“ – more than just tasting*

Dr. Roland Pahl (VLB Berlin)

9:45

Acidic fermented beverages – between hype and functionality*

Dr. Martin Senz (VLB Berlin)

10:20

Coffee break / Exhibition

Reduction of sugar in beverages

Chair: Dr. Thomas Hens (Gerolsteiner Brunnen)

10:50

Introduction

11:00

Sugar containing beverages and health aspects*

PD Dr. med. Thomas Ellrott (Georg-August-Universität Göttingen)

11:35

Reduction of calories and sugar in beverages: National and international developments, political and public discussions, solution concepts*

Dr. Detlef Groß / Manuela Windhausen (Wirtschaftsvereinigung Alkoholfreie Getränke (wafg)

12:20

Technological measures for the reduction of sugar content in soft drinks and ready to drink beer mixtures*

David Rugies (Doehler, Darmstadt)

13:00 - 14:00

Lunch break / Exhibition

* Presentation in German, simultaneous translation provided

Chair: Henrike Vorwerk (VLB Berlin)

14:00

Welcome and Introduction

14:10

Developments in the German and international barley markets after the crop 2018*

Winfried Manke (Avangard Malz AG)

14:45

Between drought and constant rain  - the importance of climate change for the cultivation ao cereals in Europe*

Dr. Torben Meinert (Deutscher Wetterdienst)

15:20

CRISPR & Co. – Chances and risks of modern breeding technologies*

Dr. Jon Falk (Saaten-Union BioTec)

16:00

Coffee break / Exhibition

16:30

PCR bases indentification of varieties in barley and malt – analysis, relevance, first results*

Henrike Vorwerk (VLB Berlin)

17:05

Danish Preferred – A New Quality Evaluation Programme for Industry Approval of Malting Barley Varieties

Birger Eriksen (Sejet Plantbreeding/Danish Preferred)

17:40

Characterisation of the amylolytical properties of malting barley – current insights from research*

Henrike Vorwerk (VLB Berlin)

18:15

Closing words

* Presentation in German, simultaneous translation provided

from 18:00

Farewell function at Hotel Berlin with beer und snacks

21:00

End

8:30–9:00

Registration and Welcome

9:00–12:00

Principles of Sensory

Physiology of sensory

Exercises in basic tastes and flavour tresholds

12:00–13:00

Lunch break

13:00–16:00 

The Fundamentals

Introduction to common characteristics / off-flavours in beer, their origin and avoidance strategies

Exercises in typical beer flavours and off-flavours

9:00–12:00

Beer Flavour Stability

Exercises on the perception of pallatefullness in beer

Lightstruck and Oxidation

12:00–13:00

Lunch break

13:00–16:00

Descritptive Beer Analyses

Tasting of characteristic beer styles and off-flavours

9:00–11:30

Written and Practical Exam

11:30–12:30

Lunch break

12:30–13:30

Excursion into the World of Craft Beer

13:45–15:45

Tour of the institutes of the VLB

16:00

Delivery of Certificates

Chairman: Burghard Meyer (VLB Berlin)

9:15

Welcome by VLB Berlin and BrauBeviale

9:30

The devoplopment of craft beer in the Czech Repulic – an Overview

tba (Czech-Moravian Microbreweries Association)

10:05

Brewing with Heirloom and Terroir Malts

Axel Jany (Weyermann^® Specialty Malt)

10:40

Acidic fermented beverages: Between hype and functionality

Dr. Martin Senz (VLB Berlin)

11:15

Coffee break

11:45

Yeast Management and Propagation: How to produce the right amount of yeast in a short amount of time with a high vitality and viability (+ Q&A Session)

Kurt Marshall (VLB Berlin)

12:45

Application of actice dry yeast in the craft brewery

tba (Fermentis)

13:20

Lunch break

14:30

Flavour stability: Possible influences on flavor stability and how they can impact your beer's vulnerability (+ Q&A Session)

Burghard Meyer (VLB Berlin)

15:30

Application of hops and hop products in the craft brewery

tba (Hopsteiner)

16:05

Coffee & Beer Break

16:40

Craft beer in Italy: The story of Birrificio WAR

Davide Galliuss (Birrificio WAR, Milan)

17:25

Understanding and managing laboratory quality control in a craft brewery (+ Q&A Session)

Chris Bergthold (VLB Berlin)

18:25

Final discussion for open questions & closing words

18:45

Evening event with special beers

joint function with the “Heirloom & Terroir Barley and Malt Symposium” organised by RMI Analytics

23:00

End