13:00

Welcome & Conference Opening

Ingo Pankoke (VLB Berlin / GER) 

13:05

VLB Berlin - past and present

Dr. Josef Fontaine (VLB Berlin / GER) 

13:30

Sustainability based on PEF – Product Environmental Footprint

Arthur Erdem (IPEF GmbH, Wien / A)

14:00

Packaging technology by Krones – contribution to sustainable alternatives in secondary packaging in the context of the beverage industry

Tobias Gut (KRONES AG, Neutraubling / GER)

14:30

Power-break

14:40

Sustainable packaging solutions for beer and other beverages and how to measure it

Volker Quaas (DS Smith Packaging Deutschland Stiftung, Nürnberg / GER)

15:10

"New" Trend: Returnable!?

Ingo Pankoke (VLB Berlin / GER)

13:00

Welcome & Opening Conference Day 2

Dr. Martin Orzinski (Orzinski Consulting Pty Ltd, Sydney/ AU)

13:30

Plastic Bashing: Plastic Bottle vs Circular Economy

Dr. Martin Orzinski (Orzinski Consulting Pty Ltd, Sydney/ AU)

14:00

DRAUGHT MASTER – A Carlsberg trend-setting solution for freshly tapped beer

Elmar Barlet (Carlsberg Supply Company AG, Ziegelbrücke CH)

14:30

Power-break

14:40

Tethered caps - Anything new?

Jasmin Dold (TUM – Lehrstuhl für Brau- und Getränketechnologie, Freising / GER)

15:10

Achieving load stability by using PCR stretch films – PCR vs. virgin material stretch film in comprehensive LAB trials

Dr. Sven Bernhard (DUO PLAST AG, Lauterbach / GER)

13:00

Welcome & Opening Conference Day 3

Ingo Pankoke (VLB Berlin / GER)

13:10

New closure for a new world environmental friendly, the example of Flower Cap

Matteo Mingardi (Pelliconi & C. SPA, Bologna / IT)

13:40

Towards an easily accessible can beverage market, where everyone is empowered to share their craft

Patrick Schweizer (NOMOQ AG, Zürich / CH)

14:10

Automated double-seam inspection with X-ray technology

Oleg Matusewics (industrial physics - CMC Kuhnke, Berlin / GER)

14:40

Powerbreak

15:00

Sustainable and vegan - Research on a new glue concept for wet labelling based on gluten

Florian Heukäufer, VLB Berlin

15:30

Reliable Key-Performance-Indicators for filling lines – how to utilize DIN EN 415-11

Jan Fischer (VLB Berlin / GER)

11:30

Conference Opening - VLB past and present

Josef Fontaine (VLB Berlin) / Roberto Biurrun (VLB Berlin)

12:00

Harnessing the untapped potential of Africa during challenging market conditions

Christopher Day  (Euromonitor International)

12:30

Unprecedented times: Understanding the impact on Africa´s brewing materials supply chain

Brent Atthill (RMI Analytics)

13:00

"Meet the supplier": Visit our virtual exhibition and connect to other attendees in our chatroom

13:30

ZoomAgriOne: A new method for variety recognition in agriculture via artificial intelligence

Juan Pedro Sangiacomo (ZoomAgri)

14:00

An overview of the African Malting Barley Institute with special reference to Tanzania

Bennie Basson (TZN)

11:00

Introduction to the second conference day

N.N.

11:10

Best practice for the application of downstream products

Frank Peifer (Hopsteiner)

11:45

FAQ  in hop bitter acids analysis – Overview on current industry standards and discussion of new/alternate methods

Nils Rettberg (VLB Berlin)

12:15

"Meet the supplier": Visit our virtual exhibition and connect to other attendees in our chatroom

12.45

The effect of malt protein on hop bitter acid utilization

Mariana Barreto Carvalhal (TU Berlin)

13:15

New Developments in hop utilization – Increasing isomerization efficiency of α-acids

Alexander Scheidel (Steinecker)

13:45

Challenges for the African breweries in a changing world and perspectives

Axel Christiansen (DK)

10:30

Introduction to the third conference day

N.N.

10:40

NAB (Neutral Alcohol Base) for seltzer production

Evelyne Fonchy-Penot (Fermentis)

11:10

Analyzing the hype - Development of sensoric evaluation tools for hard seltzer

Patricia Diniz Fischer (VLB Berlin)

12.00

Global packaging trends and its impact to the African beer and beverage industry

Ingo Pankoke (VLB Berlin)

12:30

Reliable key performance indicators (KPI) for filling lines – how to utilize DIN EN 415-11

Jan Fischer (VLB Berlin)

13:00

Power-break

13:10

Water qualities in the brewery and different types of water treatment

Alfons Ahrens (VLB Berlin)

13:45

Legionella in water systems  – problem and experience report from an analytical point of view

Martin Hageböck (VLB Berlin)

14:15

“Meet the supplier”: Visit our virtual exhibition and connect to other attendees in our chatroom

15:00

Closing words / Award "Most Active Participant"

9:00

Palavras de abertura

(Roberto Biurrun, VLB Berlín)

9:15

VLB passado e presente

(Roberto Biurrun, VLB Berlín)

9:30

O futuro da cerveja: do No/Low, através do craft e além das embalagens

(Rodrigo de Mattos / Euromonitor International)

10:00

Perspectivas do mercado de cevada da América Latina e os principais impactos de oferta e demanda no mercado global

(Cesar Pierobom, BMS)

10:30

Sustentabilidade da fazenda de lúpulo à cervejaria - iniciativas que reduzem a pegada de carbono nas fazendas, mas também nas cervejarias

(Harald Schwarz, Hopsteiner)

11:00

Experimentos Promissores – A Jornada do Grupo Petrópolis no Desenvolvimento do Lúpulo Brasileiro

(Leonardo Penna, Grupo Petrópolis)

11:30

Coffee break / exposição técnica

12:00

Na viagem com Ziemann Holvrieka para uma produção de cerveja com maior eficiência

(Konstantin Ziller, Ziemann Holvrieka)

12:30

Steinecker Phoenix – planta para conversão de biomassa

(Karl Stamm, Steinecker)

13:00

Pausa para almoço/exposição técnica

14:15

Produção de cerveja com baixo teor alcoólico e sem álcool através da fermentação

(José Pizarro, Fermentis)

14:45

Análise sensorial de cerveja sem álcool – enfoque para determinar a qualidade e estabilidade do produto

(Patricia Diniz Fischer, VLB Berlin)

15:15

Aumentando a intensidade dos ésteres frutados naturais na cerveja mediante fermentação

(Luk Daenen, AB-Inbev)

15:45

Pausa de café / exposición técnica

16:15

Processo de fermentação contínua com levedura imobilizada em um Crossflow reactor

(Burghard Meyer, VLB Berlin)

16:45

Fim do primeiro dia de palestras

17:00 - 21:00

Get-together in the conference center (Courtesy of Platinum Sponsor)

9:00

Tecnologia CBS: Como ter um efeito de estabilização uniforme

(Andre Trombe, Pall)

9:30

Avanços na instrumentação para qualidade 4.0

(Evaldo Carmo, Anton Paar)

10:00

TBA

(JT-Instumentacao e processos)

10:30

Pausa de café / technical exhibition

11:00

Em busca de neutralidade de carbono na indústria cervejeira 

(Marcelo Rampazzo, Pentair)

11:30

Transferência asséptica de leveduras

(Jeferson Stamborowski, Sartorius do Brasil)

12:00

Pausa para almoço/exposição técnica

13:15

Excelente tecnologia de enchimento que garante uma qualidade excepcional e garante um custo total de propriedade inferior

(Christoph Juergensen, KHS)

13:45

Inteligência artificial e tecnologias de cores para inspeção de qualidade no processo de envase e embalagem

(Anton Diehl, Heuft)

14:15

Logística eficiente para recipientes de bebidas usando tecnologias IoT para garrafas, engradados e KEGs

(Alexander Scharlach, VLB Berlin)

14:45

Pausa de café / exposición técnica

15:15

Organização de alta performance - a jornada de excelência da Heineken em Supply Chain

(Saulo Miguel, Heineken)

15:45

Encerramento e brinde

17:00

End of the Symposium

10:00

Welcome and Opening

VLB Berlin

10:20

The 2022 hop crop, climate change and the supply and demand situation

Thomas Raiser / Hannes Schneeberger (BarthHaas)

10:50

Production of non-alcoholic (NAB) / low-alcoholic (LAB) beers through fermentation

Philippe Janssens (Fermentis)

11:10

Decarbonized operation – brewing technologies for minimal energy requirement

David de Schutter / Konstantin Bellut (AB InBev)

12:30

„Dude, where’s my Keg?” Keg-pooling, long term rental and keg IoT tracking

Christian Barden, Heiko Wiebel (Konvoy UK)

13:00

Phoenix – upcycling of brewing residues for energetic and nutrient utilization

Dr. Ralph Schneid (Steinecker)

13:30

Power break

13:40

A zero emission malthouse: technical excellence for sustainable malting 

Edwin Evers (Holland Malt)

14:10

Carlsberg Research Lab invents a new, ultra-fast breeding technology to develop the crops of the future

Prof. Dr. Birgitte Skadhauge (Carlsberg Research Center)

17:00

Welcome and introduction

VLB Berlin

17:10

Returnable bottles in the brewing industry – a new trend?

Ingo Pankoke (VLB Berlin)

17:40

15 years of crossflow filtration in the brewing industry – history and outlook

Dr. Dirk Weber (Pentair)

18:10

Water qualities in the brewery and different types of water treatment

Dr. Alfons Ahrens (VLB)

19:15

Modernizing the Golden Brewery in Colorado, USA: 150 years of operation and next evolution in brewing

Craig Guyse (Molson Coors)

19:45

FAQ  in hop bitter acids analysis – Overview on current industry standards and discussion of new/alternate methods

Nils Rettberg (VLB)

20:15

Best practice for the application of downstream products

Frank Peifer (Hopsteiner)

20:45

Closing words

VLB Berlin

10:00

Welcome and Opening

VLB Berlin

10:20

The 2022 hop crop, climate change and the supply and demand situation

Thomas Raiser / Hannes Schneeberger (BarthHaas)

10:50

Production of non-alcoholic (NAB) / low-alcoholic (LAB) beers through fermentation

Philippe Janssens (Fermentis)

11:10

Decarbonized operation – brewing technologies for minimal energy requirement

David de Schutter / Konstantin Bellut (AB InBev)

12:30

„Dude, where’s my Keg?” Keg-pooling, long term rental and keg IoT tracking

Christian Barden, Heiko Wiebel (Konvoy UK)

13:00

Phoenix – upcycling of brewing residues for energetic and nutrient utilization

Dr. Ralph Schneid (Steinecker)

13:30

Power break

13:40

A zero emission malthouse: technical excellence for sustainable malting 

Edwin Evers (Holland Malt)

14:10

Carlsberg Research Lab invents a new, ultra-fast breeding technology to develop the crops of the future

Prof. Dr. Birgitte Skadhauge (Carlsberg Research Center)

17:00

Welcome and introduction

VLB Berlin

17:10

Returnable bottles in the brewing industry – a new trend?

Ingo Pankoke (VLB Berlin)

17:40

15 years of crossflow filtration in the brewing industry – history and outlook

Dr. Dirk Weber (Pentair)

18:10

Water qualities in the brewery and different types of water treatment

Dr. Alfons Ahrens (VLB)

19:15

Modernizing the Golden Brewery in Colorado, USA: 150 years of operation and next evolution in brewing

Craig Guyse (Molson Coors)

19:45

FAQ  in hop bitter acids analysis – Overview on current industry standards and discussion of new/alternate methods

Nils Rettberg (VLB)

20:15

Best practice for the application of downstream products

Frank Peifer (Hopsteiner)

20:45

Closing words

VLB Berlin

13:00

Conference Opening - VLB past and present

Josef Fontaine (VLB Berlin)

13:30

Hard times in Australia  for Craft brewers due to the pandemic

Matt Jessop (Little Creatures Brewing, Australia)

14:00

Powerbreak

14:10

The impact of the pandemic on US craft brewers

Ryan Wibby (Wibby Brewing, USA)

14:50

Opportunities in a World of Challenges– thoughts from a Chilean brewery

Alejandro Kunstmann (Cerveceria Kunstmann S.A., Chile)

15:55

The impact of the pandemic on Swedish & Skandinavian craft brewers

Eric Sahlin (Sahlins Brygghus, Sweden)

16:25

The impact of the pandemic on African craft brewers

Apiwe Nxusani-Mawela (TolokaziBeer, Republic South Africa)

17:05

After production is before production – What should craft brewers consider for the CIP process

Philipp Zeuschner (VLB)

17:35

Setup & planning of a laboratory in a craft brewery

Katrin Pankoke (BRLO, Germany)

13:05

Production methods of alcohol-free beer – an overview

Jan Biering (VLB Berlin)

13:30

Innovating in niche markets – the development of Germany’s first non-alcoholic craft beer

Oliver Wesseloh (Kehrwieder Kreativbrauerei, Germany)

14:00

Powerbreak

14:10

Thermal de-alcoholization of beer and its usability for craft brewing

Stefan Meyering (Corosys, Germany)

14:25

Case study: Non-alcoholic beer at Germanys leading craft brewery: product concept, production design and challenges

Jens Reineke-Lautenbacher (Störtebeker Braumanufaktur, Germany)

15:45

Chemical and sensorial properties of non-alcoholic beer (NAB) and their relation to consumer preference

Nils Rettberg (VLB Berlin)

16:25

Alcohol-free beer and hops - an example for a practical implementation in smaller breweries

Frank Peifer (Hopsteiner)

17:20

Resource-saving beer canning systems

Matthias Hahn (KHS, Germany)

17:50

Packaging pain points – challenge for craft brewer?

Ingo Pankoke (VLB Berlin)

13:05

The myth of first wort hopping

Johann Bertazzoni (HVG, Germany)

13:35

Settling an analytical method for measuring the diastatic enzyme activity in hops and hop products

Philip Wietstock (TU Berlin)

14:05

Powerbreak

14:15

Brewing with Heirloom malts – Weyermann^® Isaria 1924^®

Axel Jany (Weyermann, Germany)

14:45

Brewing with cannabis

Keith Villa (Ceria Brewing, USA)

16:05

Free thiol release from cysteinylated & glutathionylated adducts in beer by Ale yeasts

Philippe Janssens (Fermentis, France)

16:35

Exploring the potential and control of mixed culture fermentations in brewing

Barnaby Pownall (Heriot-Watt University, Scotland)

17:00

Studies for the assessment of yeast viability in liquid and dry preparations

Martin Senz (VLB Berlin)