Door coronamaatregelen zien we ons verplicht de Brouwerijstudiedag uit te stellen. We zetten de inschrijvingen daarom even stop. Had je al een ticket? Dan blijft dat geldig.
We prikken snel een nieuwe datum en houden je op de hoogte via e-mail.
Programma
08.30 – Verwelkoming
08.45 – Begroeting
Marc Strubbe
09.00 – Green packaging solutions for canning lines
Christoph Georg Von Aichinger, KHS
As sustainability is getting more and more important, KHS is proud to have beverage packaging solutions developed and available to compete with these global changes. Communication- and marketing aspects on beverage packaging, in combination with CO2 footprint- and plastic reductions has leaded us to astonishing innovations as for example the NatureMultiPack, the CartonMultiPack or our PaperPack. All this solution serving the same purpose with different approaches and benefits.
09.30 – Taking a step outside: isolation and utilisation of wild yeast species for brewing
Brian Gibson, TU Berlin Institute of Food Technology and Food Chemistry Chair of Brewing and Beverage Technology
Yeasts have an essential role in the development of beer character. However, only a highly restricted number of strains are used in practice. Here, the potential for exploiting novel yeast strains in brewing is demonstrated.
10.00 – Isothermal mashing at 72°C and above to brew reduced-alcohol beer
Frank Endres, Clausthal University of Technology
Constant temperature mashing at 72 °C and above leads to iodine normal worts enriched in higher non-fermentable sugars, leading to alcohol concentrations of 2 – 3 vol-% at about 11 °P in the final beers.
10.30 – Cryo Hops® and a Study of Survivable Hop Compounds in beer
Karl Vanevenhoven, Yakima Chief Hops
Cryo Hops® – learn how Cryo hops were developed with the brewer in mind. A practical description of the patented process, and how to use Cryo Hops in the brewhouse. Also learn about “Survivables” and the newly released Cryo Pop™.
11.00 – Pauze
12.00 – Uitbreiding capaciteit in het koude blok – uitdagingen & keuzes
Bert De Wit, iQPROCESS
Het exportsucces van Belgische speciaalbieren leidt tot een extensieve groei van productiecapaciteit bij verschillende brouwerijen. Ervaringen, potentiële valkuilen en aanbevelingen bij de voorbereiding en uitvoering van capaciteits-investeringen in het koude blok worden toegelicht.
12.30 – The Meurastream GREEN, a CO2 neutral brewhouse
Jeroen Vandenbussche, Meura
The Meurastream GREEN brewhouse has a very low thermal energy input, no excess of hot water and at the same time it reduces energy peaks. This revolutionary concept is compatible with renewable energy sources.
12.50 – IJzerpoeder als revolutionaire industriële brandstof
Philip de Goey, Technische Universiteit Eindhoven
IJzerpoeder is een CO2-vrije en circulaire brandstof voor warmte-intensieve industrieën. Fijn ijzerpoeder brandt goed en levert energie in de vorm van warmte. Er ontstaat geen CO2 en de gevormde roest kan weer omgezet worden tot ijzerpoeder.
13.10 – Brewing with unmalted alternative cereals and pseudocereals
Jessika De Clippeleer, Ghent University and HOGENT
Jeroen Baillière, Ghent University
Alternative cereals and pseudocereals provide an unmistakable opportunity in the search for new flavors and innovative beers. During the AlterBrew project, 10 alternative (pseudo)cereals were evaluated on their brewing potential in unmalted form.
13.50 – Bekendmaking winnaars ‘Brouwquiz’
14.00 – Netwerklunch in ‘De Foyer’
De Brouwerijstudiedag komt tot stand met de medewerking van:
