Thema 1

Thema 2

Thema 3

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

11:00 - 13:00

Delivery of credentials in the lobby of Hotel Sheraton Reserva do Paiva

13:00

Bus departure from the hotel to the technical visits (limited spots)

• Heineken Brazil
• Ambev (fully booked)
• Petropolis

17:00

Return from the technical visits

8:30

Opening words / VLB: Tradition and new perspectives to the future. New headquarter of the institute in Berlin

J.Fontaine / R.Biurrun
VLB Berlin

9:00

Alcoholic drinks in Brazil: opportunities and trends in beer

A. Salado
Euromonitor

9:30

Gushing – Update on current insights from research and practice

H. Vorwerk
VLB Berlin

10:00

Amylolytic enzymes and fermentable sugars  – Significant parameters for malt quality evaluation?

H. Vorwerk
VLB Berlin

10:30

Coffee Break - Technical Exhibition

11:00

A dry hopping solution for larger breweries

F. Peifer
Hopsteiner

11:30

Omnium Brewhouse – Advantages and features for the entire beer production

K. Ziller
Ziemann-Holvrieka

12:00

Brewery 4.0 – New Technologies: continuous brewing and just-in-time production

S. Rupp
GEA

12:30

Lunch time

14:00

Influence of different rehydration variables on dry yeast initial viability. How they affect the vitality and the fermentation?

O. Caille
Fermentis

14:30

Beer recovery from surplus yeast

M. Eckert
Bucher Unipectin

15:00

Application of natural pectin finings for beer clarification

L. Lacerda
Lallemand

15:30

Coffee Break - Technical Exhibition

16:00

Next Generation Intelligent beer clarification

A. Trombe
Pall

16:30

Gallotannins, a cost-efficient and sustainable solution for physico-chemical beer stabilisation

P. Bonte
Prozyn

17:00

Performance figures for brewery production equipment – the MEBAK guideline filtration

R. Pahl
VLB Berlin

Beach Club Sheraton Reserva do Paiva
by courtesy of Krones

8:30

Krones Breweries: Fusion of Technology and Digitalization

K. Müller-Auffermann
Krones

9:00

KPI´S: Process Indicators: From basics to absurdity

R. Biurrun
VLB Berlin

9:30

Principles of measurement of the optical sensors (process)

P. Miazzo
Anton Paar

10:00

Food fraud and defense – Analytical approaches to ensure authenticity and safety

J. Fuchs
VLB Berlin

10:30

Coffee Break - Technical Exhibition

11:00

Drinkability of Beer -  the concept and influences

R. Pahl
VLB Berlin

11:30

Sensory Analysis: Hidden information – Visually unlocked

J. Fuchs
VLB Berlin

12:00

Process control

F. de Oliveira
Ambev

12:30

Lunch break

14:00

Key figures to characterize filling lines and single machines in an acceptance test and for the daily work – how to utilize DIN 8743 (01/2014)

J. Fischer
VLB Berlin

14:30

Filling and capping process in only 0.5 seconds

S. Rotta
Krones

15:00

Risk management in the filling department to avoid glass splinter contamination of bottles

J. Fischer
VLB Berlin

15:30

Coffee Break - Technical Exhibition

16:00

Windfarm

H. de Barros Ferraz
Heineken

16:30

Energy Development in Modern Breweries

A. Monzel
KHS

17:00-18:30

Final celebration

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

Herausforderung Geschmacksstabilität

• Übungen zur Beurteilung der Vollmundigkeit
• Licht- und Oxidationsgeschmack

Beschreibende Bierverkostung

• Beurteilung gängiger Biertypen und Geschmacksfehlern