13:15

Welcome & Conference Opening

Dr. Josef Fontaine, Dr. Martin Senz (VLB Berlin)

13:45

Healthy acid fermentation with complex communities: From homemade kefir to an industrial product 

Prof. Dr. Peter Neubauer, Fatemeh Nejati Ph.D. (TU Berlin)

14:15

Converting a lager beer brewery to kombucha production - challenges and lessons learnt

Dr. Soki Choi (Swedish HealthLab AB)

14:50

Technical aspects for large-scale production of aerobically fermented acidic beverages

Dr. Frank Emde (Heinrich Frings GmbH & Co. KG)

16:10

Current developments in the field of sour fermented beverage

Dr. Martin Senz (VLB Berlin)

16:40

Possible uses of non-thermal preservation processes for beverage production 

Dr. Robert Sevenich (Leibniz-Institut für Agrartechnik und Bioökonomie & TU Berlin)

17:20

Beverage & Package Quality – Two inseparable key parameters in the modern quality control on bottled beverages

Johannes Angres (Steinfurth Mess-Systeme GmbH)

17:45

Lactic acid bacteria in fermented cereal beverages 

Prof. Dr. Michael Gänzle (University of Alberta)

15:00

Introduction to the second conference day

Roberto Biurrun (VLB Berlin)

15:15

Filterability coefficient and its practical applications

Indalecio Morales / Raul Martinez (Landaluce)

15:45

Hop dosing in the brewhouse - how to increase the isomerization rate

Konstantin Ziller (Ziemann Holvrieka)

16:15

New developments in hop utilization

Karl Stamm (Steinecker)

17.30

Continuous fermentation using crossflow filtration modules, an innovative approach

Burghard Meyer (VLB Berlin)

18:00

Production of non-alcoholic or low-alcohol beers with unconventional yeasts

Marcelo Cerdan (Fermentis)

18:30

Online determination of CO2 purity using an optical O2 sensor

Helga Gschwind (Anton Paar)

14:30

palabras de apertura - VLB pasado y presente

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

15:00

El mercado de bebidas en Latinoamérica: Brindando por el mundo post pandemia

Erwin Henriquez (Euromonitor International)

15:30

El mundo transformador de las materia primas cerveceras desde la perspectiva Latinoamericana

Brent Atthill (RMI Analytics)

16:00

ZoomAgriOne: Un Nuevo método para el reconocimiento de variedades en la agricultura mediante inteligencia artificial

Jaap Rommelaar (ZoomAgri)

16:30

Empleo de maltas especiales como oportunidad de diferenciación en la industria cervecera

Alirio Caldera (Weyermann®)

17.45

Desafíos y oportunidades en el cultivo de lúpulos: Cómo todos nos beneficiamos

Alexander Feiner (Hopsteiner)

18:15

Sobre la reutilización de lúpulos en la sala de cocimiento provenientes del “dry Hopping”

Florian Schrickel (VLB Berlín)

18:45

La avalancha de nuevos lúpulos: Criterios de selección de variedades y productos usando el diseño de una German IPA como ejemplo

 Carlos Ruiz / Johann Bertazzoni (HVG)

13:00

Conference Opening - VLB past and present

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

13:30

Situation of the beverages market derived of the pandemic

Spiros Malandrakis (Euromonitor International)

13:45

A global look into brewing materials during the current uncertain times

Brent Atthill (RMI Analytics)

14:15

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

Philip Wietstock (TU Berlin)

14:45

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

Nils Rettberg (VLB Berlin)

16:00

What is beer flavor? An investigation into the chemical and flavor profiles influencing the “beer like” characteristics of NAB

Scott Lafontaine (VLB Berlin)

16:30

Improving beer flavor stability by removal of transition metals during mashing

Tuur Mertens (TU Berlin)

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)