Chairman: Burghard Meyer (VLB Berlin)
13:30
Brewhouse work: Wort boiling and quality parameters
Aims of boiling / understanding quality parameters / influence on quality parameters by different boiling systems used in micro breweries
Burghard Meyer (VLB Berlin)
14:15
Brewing dark lagers “By the book"
Horst Dornbusch and Thomas Kraus-Weyermann have published the book “Dark Lagers – History, Mystery, Brewing Techniques and Recipes” last year. Horst presents some insights from this comprehensive work.
Host Dornbusch (Cerevisia Communications)
14:50
Studies on New England IPA
How to produce a NEIPA: basical recipe / Analytical results and experiences of Hopsteiner NEIPAs / Investigation of 12 commercial NEIPAs
Frank Peiffer (Hopsteiner)
15:25
Coffee & beer break
16:00
Active dry yeast (ADY) and the world of taste & pleasure
Olivier Caille (Fermentis)
16:35
Developments in the Swedish craft beer scene and the story of Sahlins Brygghus
Erik is founder and brewmaser of Sahlins Brygghus. Located in Central Sweden, he started the brewery as part of a farm in 2015. He will share with us some insights into the lively craft brewing scene in Sweden as well as an introduction of his concept of combining a traditional farm with a brewery and tourism.
Erik Sahlin (Sahlins Brygghus)
17:10
Possible ways to produce non-alcoholic beer – also in small scale
Since there is a growing number of craft brewers introducing their own non-alcoholic beer, this topic is becoming more and more interesting for quite some time. The technological approaches currently available will be focussed: from the production of special wort with reduced fermentability, cold contact procedures or the use of special yeast strains to subsequent de-alcoholisation with special equipment. Reasonable possibilities for small-scale production as well as combinations of different methods are pointed out.
Mick Holewa (VLB Berlin)
17:50
Closing words
