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)

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)