Auteur: Andries Fonteyne

Het bestuur van fermentatio nodigt jullie graag uit op de studiedag van 2025.
De studiedag zal doorgaan op vrijdag 05/12/2024.

Verdere info volgt de komende maanden.

Het bestuur van Fermentatio nodigt jullie graag uit op de studiedag 2024, deze zal plaatsvinden op vrijdag 6 december 2024.

Programma

08.30   Verwelkoming

08.45   Begroeting door Marc Strubbe

09.00   Challenge to the beer industry: Stop transporting water, concentrate your beer without risking quality

Maria Lindmark, Alfa Laval

Alfa Laval provides breweries with innovative equipment, that drastically enables reduction of energy and water whilst improving yield. The latest innovation, Revos beer concentration, enables an 80% reduction in transport and optimisation of brewery capabilities. Re-Draft, a unique beer dispense equipment, blends concentrate and water back to original taste just seconds before being served.

09.30  100% bio-renewable 1,3-propanediol fuses glycol cooling performance with sustainability and GHG reduction  

Patrick Van Waes, Primient Covation LLC

100% bio-renewable Susterra 1,3-propanediol (PDO) is combining excellent cooling parameters with a GHG reduction up to 84% compared to PG. But more important is its low viscosity at low temperatures enabling energy savings and exhibits better anti-corrosion properties.

10.00   Membrane based technology to improve sustainability and efficiency of brewing

Roland Pahl-Dobrick, Pall Corporation

Membrane based filtration technology as alternatives to conventional technology can help generate significant improvement of important goals like waste reduction, reduced water consumption and it can further help to reduce energy consumption, both electrical and thermal or reduce product loss and improve raw materials efficiency.

10.30   Evidence in lager yeasts and some maltose-negative ale yeasts of enzymatic activities more efficient to break down glutathionylated and/or γ-GluCys-S-conjugates than cysteinylated precursors into odorant polyfunctional thiols: development of innovative co-fermentation strategies

Margaux Simon and Romain Christiaens, UCLouvain LIBST INBr

The enzymatic release of polyfunctional thiols (PFTs) from hop-derived precursors enhances the flavor of dry-hopped and NABLABs beers. Our study reveals that specific Saccharomyces pastorianus strains and a maltose-negative ale yeast are highly efficient at releasing PFTs from glutathionylated precursors, offering new opportunities for innovative yeast combinations in brewing.

11.00  Pauze

12.00  The importance of barley starch granule properties in malting and brewing

Charlotte De Schepper, Laboratory of Food Chemistry and Biochemistry, KU Leuven

Brewers face several challenges due to the impact of climate change on barley growth, with rising starch gelatinisation temperatures and increased levels of small starch granules in malt as a result. This can hinder fermentable sugar production during mashing. Balancing starch behaviour and enzyme stability during mashing  is thus critical.

12.30   Selected maltose negative yeasts and their impact on non-alcoholic beers – An  overview

Sönke Kienitz, TUM – Chair of Brewing and Beverage Technology

Non-alcoholic beers (NAB) can be produced biologically or physically, with limited fermentation and the use of maltose-negative yeasts being common methods. This work examines the use of maltose-negative yeasts for NAB production, comparing it to halted fermentation, focusing on fermentation parameters, aroma and sensory qualities.

13.00    Flavourdiversificatie en -stabiliteit in de NABLAB-markt: Het potentieel van alternatieve gisten en grondstoffen

Jessika De Clippeleer, Innovatiecentrum voor Brouwerij & Fermentatie UGent/HOGENT

In deze presentatie verkennen we de compatibiliteit van maltose-negatieve gisten met alternatieve grondstoffen zoals havervlokken, roggemout, boekweit, eenkoorn en khorasan. Ontdek hoe deze innovatieve combinaties de NABLAB-markt verrijken en bijdragen aan unieke flavourprofielen, kwaliteitsoptimalisatie en flavourstabiliteit.

13.45   Bekendmaking winnaars ‘Brouwquiz’

14.00   Netwerklunch in ‘De Foyer’

Inschrijven kan je via volgende link:
https://fermentatio.be/events/brouwerijstudiedag-2024/

Het bestuur bedankt ook graag volgende sponsors!

Het bestuur van fermentatio nodigt jullie graag uit op de studiedag van 2024.
De studiedag zal doorgaan op vrijdag 06/12/2024.

Verdere info volgt de komende maanden.