Studiedag 7 december 2018
Tarieven
Lid € 60
Niet-Lid € 85
Gepensioneerd/werkzoekend/jong oud-student HG (2016-2019) € 45
Voordrachten zonder lunch € 50
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Begroeting - Marc Strubbe
Geen samenvatting beschikbaar.
A fresh perspective on sterile filtration - Ian Curran, Parker
Comparison of membrane sterilisation versus traditional pasteurisation techniques, in terms of taste, lifetime and cost.
Dynamic fermentation: fermentation is what counts - Alexander Scheidel, Krones
STEINECKER Poseidon provides the brewer with a
compact, retrofittable unit for an efficient and high-grade fermentation process: steady, fast and reproducible with gentle yeast cropping and fast cooling.
The production of innovative specialty beers through maturation on wood - Sofie Bossaert, KULeuven
Wood type, wood history, barrel dimensions and
maturation conditions play an important role in barrel aging and affect the flavour profile and the microbial community composition.
Simmer and Strip – the future of boiling is no boiling - David De Schutter, AB InBev
The boiling process has been the most energy intensive step in the brewing process for centuries. The future of beer is a more sustainable way of brewing. Simmer and strip is a patented innovation to avoid 80% of the heat usage during boiling, while improving the freshness of the beer.
De impact van terroir op de brouwwaarde van hop - Ann Van Holle, Proefbrouwerij
Terroir heeft een onmiskenbare invloed op de
brouwwaarde van hop. Diverse hopvariëteiten werden gedurende 3 oogstjaren in verschillende teeltregio’s opgevolgd. Via single hop bieren werd bovendien nagegaan hoe terroir de finale bierkwaliteit kan beïnvloeden.
“Nihil novi sub sole – almost forgotten concepts from the past revived in present-day beer making” - Thomas Becker, TUM
Selected examples elucidate the importance of
concepts formulated decades ago but forgotten in
the aftermath, which are nowadays common but
essential elements of modern beer making. They
comprise static malting systems, procedures and
constructions concerning wort preparation and
fermentation designs.
Pichia kluyveri yeast for production of low-alcohol and alcohol-free beer - Sofie Saerens, Chr Hansen A/S
Pichia kluyveri is a highly aromatic yeast species.
Industrial fermentation with a selected strain of this
species allows production of beer with high
concentrations of desirable ester compounds and
limited ethanol content
Hoe een bier een whisky wordt - Charles Leclef, Brouwerij en Stokerij Het Anker
In 2010 werd de eerste whisky stokerij met pot stills
opgestart in België waar Gouden Carolus Tripel
volgens de regels van de kunst wordt afgestookt en
gerijpt tot Gouden Carolus Single Malt.
How research on alternative grains can boost the brewing industry - Jessika De Clippeleer, Universiteit Gent en Hogeschool Gent
How to get research into practice? First get practice
into research! The laboratory for Brewing Science and Technology of UGent and HOGent is taking on the challenge of brewing with different unmalted
alternative grains in relatively high concentrations.
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