World barley trade / growth regions

Botanics

Chemical composition / chemistry of sugars, proteins, glucans and other main components

Evaluation of quality

Malting barley varieties / breeding

Pests and diseases / mycotoxins

Enzymes

Storage of barley and malt

Steeping technology

Germination technology

Kilning technology

Production of different malt types

Production of special malts

Influence of malt house equipment on malt quality / classical and modern malting systems

Small scale malting and malting systems

Characteristics and chemical composition of cereals used in brewing

Equipment for micro maltings

Barley analysis

Malt specifications and malt analysis

Assessment of quality parameters

10:00 – 10:30

Introduction LMS/ gotomeeting

10:30 – 11:30

Introduction and Presentation of VLB

12:00 – 13:30

Malting Technology; Cleaning grading Storage

14:00 – 15:30

Raw Materials; Barley & Adjuncts

10:00 – 11:30

Malting Technology; Steeping

12:30 – 13:30

Malting Technology; Steeping

14:00 – 15:30

Malting Technology; Germination

10:00 – 11:30

Malting Plantequipment

12:30 – 13:30

Experience in smale scale Malting

14:00 – 15:30

Malting Technology; Germination

10:00 – 11:30

Barley- & Maltanalysis in Theory

12:30 – 13:30

Malting Technology; Germination

14:00 – 15:30

Malting Technology; Kilning

10:00 – 11:30

Malting Technology; Kilning

12:30 – 13:30

Malting Plantequipment

14:00 – 15:30

Malting Technology; Special malts

15:30

Conference Opening - VLB past and present

Josef Fontaine (VLB Berlin)

16:00

Craft Beer - a swift return to the bar?

Catherine Krol (Euromonitor International)

16:30

Specialty malts in alcohol-free and low-alcohol craft beers

Alirio Caldera (Weyermann®)

17:00

Alternative Hop Aroma Products

John Paul Maye (Hopsteiner)

17:30

About the reutilisation of spent hops from dry Hopping in the brewhouse

Florian Schrickel (VLB Berlin)

Practical considerations to develop effective and economical dry-hopped beers

Scott Lafontaine (VLB Berlin)

19:15

Concentrated pellets optimization in the fermenter, practical aspects

Alec Mull (Founders)

19:45

From fruity to flat – On the current understanding of flavor (in)stability of hop forward beers

Christian Schubert (VLB Berlin)

15:10

Introduction to the second conference day

N.N.

15:15

Craft malting – a new, innovative and sustainable solution!

Berthold Klee (Bühler)

15:45

Modern craft brewery automation

Ewerton Formaggio da Silva & Adejan Tizc (Siemens)

16:15

Craft fermentig - the open way

Christian Grasser (Kaspar Schulz)

16:45

No and low-alcohol beer production through fermentation

Philippe Janssens (Fermentis)

17:15

Creating an in-house yeast storage system

Wade Begrow (Founders)

18:10

Craft brewers do can filling

Oliver Trödel (KHS)

18:30

One-way kegs - Overview and technical status quo

Georg Wenk (VLB Berlin)

19:00

Practical ways how to improve transport quality for beer distribution

Ingo Pankoke (VLB Berlin)

19:30

Advantages of counter pressure canning technology

Dan Tomlin & Rebecca Neiss (Core Equipment Ltd.)

15:25

Introduction to the third conference day

N.N.

15:30

Berliner Weisse, a Berlin tradition for the beer world

Kurt Marshall (VLB Berlin)

16:30

Haze stabile beers

Jan Biering (VLB Berlin)

17:00

Herbal beer production

Burghard Meyer (VLB Berlin)

18:30

My experiences establishing a micro malt house in Brazil

Rodolfo Rebelo (Malteria Blumenau)

19:00

How to create a successful brewery in Latin America

Berny Silberwasser (Alta Fermentación)

19:30

Making your Brewery Carbon Neutral

Martin Dickie (Brewdog)