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

Opening Words

(Roberto Biurrun, VLB Berlín)

9:15

VLB Past and Present

(Roberto Biurrun, VLB Berlín)

9:30

The future of beer: from No/Low, through craft and beyond packaging

(Rodrigo de Mattos / Euromonitor International)

10:00

Latin American barley market outlook and key supply and demand impacts on the global market

(Cesar Pierobom, BMS)

10:30

Sustainability from the hop farm to the brewery - initiatives that reduce the carbon footprint in the farms, but also in the breweries

(Harald Schwarz, Hopsteiner)

11:00

Promising Experiments - The Petrópolis Group's Journey in the Development of Brazilian Hops

(Leonardo Penna, Grupo Petrópolis)

11:30

Coffee break / technical exhibition

12:00

On the journey with Ziemann Holvrieka to an beer production with increased efficiency

(Konstantin Ziller, Ziemann Holvrieka)

12:30

Steinecker Phoenix – plant for biomass conversion

(Karl Stamm, Steinecker)

13:00

Lunch Break /technical exhibition

14:15

Low alcohol and No alcohol beer production through fermentation

(José Pizarro, Fermentis)

14:45

Sensory analysis of non-alcoholic beer – Approaches to determine product quality and stability

(Patricia Diniz Fischer, VLB Berlin)

15:15

Boosting intense natural fruity esters in beer with fermentation

(Luk Daenen, AB-Inbev)

15:45

Coffee break / technical exhibition

16:15

Continous fermentation procedure with immobilized yeast in a Crossflowreaktor

(Burghard Meyer, VLB Berlin)

16:45

End of the first day of lectures

17:00 - 21:00

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

9:00

CBS Technology - How to get an uniform stabilization effect

(Andre Trombe, Pall)

9:30

Instrument Advancements for Quality 4.0

(Evaldo Carmo, Anton Paar)

10:00

TBA

(JT-Instumentacao e processos)

10:30

Coffee break / technical exhibition

11:00

Neutrality towards Net Zero for the Brewing Industry

(Marcelo Rampazzo, Pentair)

11:30

Asseptic transfer of yeast

(Jeferson Stamborowski, Sartorius do Brasil)

12:00

Lunch break / technical exhibition

13:15

Excellent filling technology generates less TCO and outstanding quality

(Christoph Juergensen, KHS)

13:45

Artificial intelligence and colour technologies for quality inspection in the filling and packaging process

(Anton Diehl, Heuft)

14:15

Efficient logistics for beverage containers using IoT technologies for bottles, crates and KEGs

(Alexander Scharlach, VLB Berlin)

14:45

Coffee break / technical exhibition

15:15

High performing organization – the excellence journey of Heineken in Supply Chain

(Saulo Miguel, Heineken)

15:45

Closing words and toast

17:00

End of the Symposium

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)