Studiedag 6 december 2019
Lid € 60
Niet-Lid € 90
Gepensioneerd/werkzoekend/jong oud-student HG (2017-2020) € 45
Voordrachten zonder lunch € 50
Begroeting - Marc Strubbe
Geen samenvatting beschikbaar.
Active dry yeast and the world of taste & pleasure - Gabriela Montandon, Fermentis by Lesaffre
Beer is a complex matrix in which flavors are created on a large combination of factors - amongst yeast, raw materials and processing parameters are important contributors. A given yeast genotype provides flavor diversities when changing fermentation parameters and hop regimes.
The application of hop oils at beer production  - Frank Peifer, Hopsteiner
The substitution of conventional hop products at late and at dry hopping with natural hop oils. What should be considered by using hops oils and where are the limits?
Dealcoholisation of beer with the new GEA AromaPlus Technology - Ralf Scheibner, GEA
GEA will give an overview on the latest development for the new GEA AromaPlus membrane technology to dealcoholize beers to ≤ 0,5% abv or down to ≤ 0,05% abv with no thermal stress and high retention of flavor compounds.
Lambiek, de wildste van alle bierdromen - Frank Boon, Brouwerij Boon
“Spontane gisting” spreekt tot de verbeelding en doet brouwers dromen van exclusieve creaties die de grenzen van het traditionele brouwen verleggen. De productiemethode van Lambiek, het oudste speciaalbier van België en de productie van Geuze komen aan bod.
The interaction effect between vibrations and temperature simulating truck transport on the flavour stability of beer - Alexander Paternoster, University of Antwerp
During the export distribution process, Belgian beer is frequently exposed to elevated temperatures, vibrations and shocks. This study discusses to what extent temperature and vibrations contribute to a degradation of the flavour stability of beer.
Dry Hopping Process Challenges - Kim Verschueren, Agidens ; Alyce Hartvigsen, Alfa Laval
Increasing demand for dry-hopped beers requires larger scale production, which presents major process challenges. But there is an automated solution that offers reduction in process times, product losses and hop dosing, while improving the quality.
Brewing with Green Malt - David Cook, University of Nottingham
Brewing with ‘green’ (germinated but not kilned) malt offers potential savings in energy and water usage, but also presents significant logistical and technical challenges to the production of quality beer. Our current EU-funded project seeks to develop technical solutions.
What’s brewing under the kombucha scoby? - Jessika De Clippeleer, Ghent University and HOGENT ; David Laureys, Ghent University
Consumers increasingly demand beverages with low or no alcohol content. This trend has led to the increased interest in kombucha, an age old fermented tea made with a mixture of yeasts and bacteria. Time for a brewers guide to kombucha-land.
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