Program

Program 2018-02-12T13:48:13+00:00
9:30 AM

Welcome & official opening
Pavlos Photiades

Plenary

Speaker(s):

  • Pavlos Photiades
    President of The Brewers of Europe & Managing Director - Photos Photiades Breweries
10:00 AM

Increasing the value of beer
Mikkel Borg Bjergsø

Plenary
Mikkel Borg Bjergsø is one of the most innovative brewers in the world. About 10 years ago he started experimenting in his kitchen in Copenhagen. Today Mikkeller beers are an international success. Whilst Mikkel continues to experiment in his own brewery, he also makes beers with fellow brewers around the world. It seems if Mikkel has found the magic formula for novel brewing that sparks consumer appetite and appreciation of beer. His keynote will focus on innovation, entrepreneurship and remaining authentic.

Speaker(s):

  • Mikkel Borg Bjergsø
    Founder and CEO - Mikkeller
10:20 AM

The craft beer revolution is going global
Steve Hindy

Plenary

Speaker(s):

  • Steve Hindy
    Co-founder & Chairman - Brooklyn Brewery
10:40 AM

Growing your brewery: how to remain authentic and keep quality high?
Frank Boon, Giovanni Campari, Jasper Cuppaidge, and Katharina Kurz

Plenary
The European beer scene has been rejuvenated by thousands of new brewers. How does a start-up and small brewery deal with increased demand? How can you grow your brewery, remain authentic and keep product quality high? What are the key hurdles for growth and how can they be overcome?

Speaker(s):

  • Frank Boon
    CEO - Brewery Boon
  • Giovanni Campari
    Founder and Brewmaster - Birrificio del Ducato
  • Jasper Cuppaidge
    Founder and CEO - Camden Town Brewery
  • Katharina Kurz
    CEO - BRLO Beer
1:20 PM

Making Sense of Taste
Peter Klosse

Brewpub & Food Pairing
This session presents a new comprehensive and unifying theory on flavour. It answers ancient questions and offers new opportunities for solving food-related issues. Gastronomy is presented as a holistic concept, focusing not only on food and its composition but also on the people who eat it. Klosse defines gastronomy as the science of flavour and tasting, where flavour is a broadly interpreted, objective characteristic that refers to product quality, and tasting is defined as the human perception of flavour registered by all the human senses

Speaker(s):

  • Peter Klosse
    Founder - Academy for Gastronomy
1:20 PM

Small Breweries: How to Grow and Stay Small
Sam Holloway

Markets & Innovation
More than ever, consumers are dictating beer markets instead of firms. Beer drinkers are simultaneously more educated and more promiscuous – showing little brand loyalty. Small breweries are in trouble unless they think and act differently. What’s the best formula for growth? Are there other, new ways to scale without getting destroyed by the big breweries? What are the best production and investment strategies for small brewers? To survive, your strategy needs a strategy.

Speaker(s):

  • Sam Holloway
    President - Crafting A Strategy
1:20 PM

Welcome and introduction
Tiago Brandao

EBC Symposium

Speaker(s):

  • Tiago Brandao
    President - European Brewery Convention
1:20 PM

Yeast research & developments that will change brewing in the next 20 years
Kevin Verstrepen

Brewing & Beer Quality
How your brewery too can make products and provide ingredients for new culinary delights, and how they increase the value of your by-products and grow your revenue.

Speaker(s):

  • Kevin Verstrepen
    Professor/Director - VIB-KUL Center for Microbiology/Leuven Institute for Beer Research
1:40 PM

Beeronomics
Johan Swinnen

Markets & Innovation

Speaker(s):

  • Johan Swinnen
    Professor Economics - President - University of Leuven - Beeronomics Society
2:00 PM

Cross-flow filtration: future developments and current solutions
Carsten Zufall (moderator), Wolf-Dietrich Herberg and Rod White

EBC Symposium
This session will provide you with an inside look at today’s and tomorrow’s solutions for cross- flow filtration. Professor White will shed light on current and future evolutions for this filtration technique. The second presentation will focus on state-of-the-art solutions available in the market. An interactive session between both speakers and the audience will help you find out if and how cross flow filtration is a solution for your brewery.

Speaker(s):

  • Carsten Zufall - Moderator
    Corporate Head of Technology & Innovation - Cerveceria Polar
  • Wolf-Dietrich Herberg
    - GEA
  • Rod White
    Assistant Professor - University of Nottingham - School of Biosciences
2:00 PM

Growth and value creation in the beer business
Johan Swinnen (moderator), Leonardo Di Vincenzo , Richard Fuller, and Nicolas Billard

Markets & Innovation
The art of brewing meets the art of business as brewers seek to grow and have as many people as possible enjoy their beer. Financial issues are at stake, requiring returns on investments. What are the strategies for growth and value creation for brewers in a world of consolidation and non- stop introductions of new breweries?

Speaker(s):

  • Johan Swinnen - Moderator
    Professor Economics - President - University of Leuven - Beeronomics Society
  • Leonardo Di Vincenzo 
    Brewmaster - Birra del Borgo
  • Richard Fuller
    Corporate Affairs Director - Fuller's
  • Nicolas Billard
    Founder - Vadia Brewery & Brew Pub
2:00 PM

Hops – facts, figures and flavours of the green gold
Christina Schönberger

Brewing & Beer Quality
With the rise and success of the craft brewing sector, the hops industry has changed considerably. Demand for hops has increased dramatically over the last 10 years. This talk will give an overview on hops, where they grow, how the hop market works and how brewers use them in the brewery to produce incredible flavours.

Speaker(s):

  • Christina Schönberger
    Technical Manager - Barth-Haas Hops Academy
2:00 PM

New Culinary delights made with brewery products
Luc De Raedemaeker (moderator), Selma Seddik and David Claeys

Brewpub & Food Pairing
The art of brewing finds its way into producing products and ingredients for top cuisines. But more basic food like granola, pizza and bread is also produced with brewery products. Find out how your brewery too can make products and provide ingredients for new culinary delights, and how they increase the value of your by-products and grow your revenue.

Speaker(s):

  • Luc De Raedemaeker - Moderator
    Director Brussels Beer Challenge –Chief editor Bier Grand Cru- International Bier Sommelier - Co–author Belgian Beer Book -
  • Selma Seddik
    Co-founder - Instock Restaurant
  • David Claeys
    Co-founder - OTOMAT Heavenly Pizza
2:25 PM

Yeast solutions today & practical brewing tips
Stefan Meulemans

Brewing & Beer Quality
A practical session on yeast, including dry yeast

Speaker(s):

  • Stefan Meulemans
    General Manager - Fermentis
3:40 PM

Keynote
Michel Ordeman

Plenary

Speaker(s):

  • Michel Ordeman
    Head of Church - Jopenkerk Brewery
9:00 AM

Showing the natural beauty of beer: how labelling and packaging can help you do it
Sara Gysen (moderator), Lene Bech

Changing Consumer & Societal Needs
Informing consumers about the ingredients and nutritional values of your product is much more than a legal obligation, as it is in some markets. It’s an opportunity to improve the perception of beer. Doing it right allows you to profile beer as an authentic product with natural ingredients and low- calorie content compared to other alcoholic beverages. Find out how to do this.

Speaker(s):

  • Sara Gysen - Moderator
    Business Manager Public Services - GfK Belgium
  • Lene Bech
    Senior Laboratory and Regulatory Manager - Carlsberg Breweries A/S
9:00 AM

What’s your strategy for authenticity?
Johan Van Dyck and Susanne Hecht

Markets & Innovation
Authenticity is a key value in the food & beverage business, underpinned by i.e. protection of origin and ingredients. How important is this for beer? What makes a beer authentic? Can recently-established brewers build their own authenticity narrative? How? Find out from an “old” and “new” world brewer with a focus on authenticity.

Speaker(s):

  • Johan Van Dyck
    Founder - Antwerp Brewing Company
  • Susanne Hecht
    Beersommelier and Sales Director National and International - Schneider Braurei
9:40 AM

Beer’s untapped potential: the growing consumer appetite for environmentally-friendly products
Jan van der Kaaij (moderator), Eskild Andersen, Gabriela Maria Straka, and Peter Johannes Wutte

Changing Consumer & Societal Needs
What are brewers doing to appeal to the growing consumer appetite for “green” products? Important investments are made to make breweries more efficient and reduce water and energy use. The operational cost drops along with the environmental footprint of the brewery. But does this resonate with the customer? Does it help to profile beer as a product brewed by nature and taking care of the planet?

Speaker(s):

  • Jan van der Kaaij - Moderator
    Co-Founder and Managing Director - Finch & Beak
  • Eskild Andersen
    Group Environmental Manager - Carlsberg
  • Gabriela Maria Straka
    Head of PR & CSR - Beer Sommelier - Austrian Brewers Association
  • Peter Johannes Wutte
    Energy & Project Manager - Austrian Brewers Association
9:40 AM

Brewing techniques for craft brewers:Malt

Brewing & Beer Quality
Top experts on brew house equipment, the use of malt and brewing with wood share their views on how craft brewers can improve their beer production. A session for craft brewers who seek to find technical solutions that allow them to be ever more creative in brewing top quality beer.

Speaker(s):

9:40 AM

Filtration and traditional beers
Roger Ryman and Haukur Valgeir Magnusson

EBC Symposium
The brewing process for traditional beers needed time to clear up as residues from the beer would slowly whirl to the bottom of the brewing barrel before being extracted. Increased demand requires other filtration techniques, allowing more beer to be produced in less time. What solutions have been found without impacting the specific taste and quality of traditional beers? This session will take a close in look at pentair versus pall filtration.

Speaker(s):

  • Roger Ryman
    Brewing Director - St. Austell Brewery
  • Haukur Valgeir Magnusson
    - Olgerdin
10:05 AM

Brewing techniques for craft brewers: brew house equipment

Brewing & Beer Quality
Top experts on brew house equipment, the use of malt and brewing with wood share their views on how craft brewers can improve their beer production. A session for craft brewers who seek to find technical solutions that allow them to be ever more creative in brewing top quality beer.

Speaker(s):

11:00 AM

Keynote
Tim Webb

Plenary
Discover the profile of the beer consumer in Europe and how the profile differs between countries. Who drinks beer and who does not? And, more importantly, what are the drivers for consuming beer?

Speaker(s):

  • Tim Webb
    Executive member, European Beer Consumers Union (EBCU) & Author, The World Atlas of Beer -
11:30 AM

The future of beer
Tim Webb (moderator), Mathieu Duyck, Cees 't Hart, and Michel Moortgat

Plenary
Unlike beer, that has been around for 9,000 years, our life on this planet is only transient. Let’s imagine the future of beer. How will our generation deliver beer to the next one? What’s the impact of globalisation on the beer industry? What role will EU brewers play in major growth markets like China and Africa? Is the growth of low and zero alcohol beer pushing brewers to become soft drink providers? Which trends will impact the future of beer the most?

Speaker(s):

  • Tim Webb - Moderator
    Executive member, European Beer Consumers Union (EBCU) & Author, The World Atlas of Beer -
  • Mathieu Duyck
    CEO - Brasserie Duyck
  • Cees ‘t Hart
    CEO - Carlsberg
  • Michel Moortgat
    CEO - Duvel Moortgat
2:00 PM

Going crazy for beer – beyond the brewery
André Thix

Brewpub & Food Pairing
How to ensure the perfect journey for your beer from the door of your brewery to the glass of the consumer.

Speaker(s):

  • André Thix
    Group Sales Manager - Micro Matic
2:00 PM

Keg solutions

Brewing & Beer Quality

Speaker(s):

2:00 PM

Start local, go global
Krishan Maudgal

Markets & Innovation
This session focuses on global distribution strategies for independent brewers. How did Belgian beer become a successful export product? What are the US craft brewers doing to increase sales outside the US?

Speaker(s):

  • Krishan Maudgal
    Managing Director - Maudgal International
2:00 PM

Time to team up-stop reinventing the wheel
Cees-Jan Adema (moderator), Ana Perdomo-Spinola, David Castro, and Mike Benner

Changing Consumer & Societal Needs
In Brussels and every capital city in Europe, brewers stick together to promote the industry and defend its interests on tax issues, excise regimes and other topics that have a major impact on the brewing business. A lot of information is collected and shared on-line, i.e. on the recently launched BrewUp website (www.brewup.eu). But can one assocation defend the interests of all brewers? Does the increasing number of small brewers require a separate beer association? What are associationsdoing that can help my daily business? Find out, or try reinventing the wheel…

Speaker(s):

  • Cees-Jan Adema - Moderator
    General Manager - Dutch Brewers
  • Ana Perdomo-Spinola
    CEO - Cervecera Casasola
  • David Castro
    President - AECAI (Asociación Española de Cerveceros Artesanos Independientes)
  • Mike Benner
    President - Small and Independent Brewers Association
2:40 PM

Beer & Food Pairing
Pat Fahey (moderator), Marco Philipsen, Daiane Colla, and Fernanda Meyboom

Brewpub & Food Pairing
You probably already know that pairing the right beer with the right dish is a match made in culinary heaven. Do consumers at home or at a restaurant think about serving the perfect beer with the perfect meal? How do brewers make sure beer is the first choice for food pairings?

Speaker(s):

  • Pat Fahey - Moderator
    Content Director - Cicerone
  • Marco Philipsen
    General Manager - Mitra Retail
  • Daiane Colla
    Beer Sommelier - Comer, Beber, Harmonizar
  • Fernanda Meyboom
    Beer Sommelier/Professor - Escola Superior de Cerveja e Malte
2:40 PM

Growing your beer business in the digital world
Hugo Hanselmann (moderator), Floor van Aerde

Markets & Innovation
Modern digital technologies can make your business smarter and offer new ways to interact with your customers. Discover how brewers – big and small – are unlocking the potential of e-commerce, social network and content marketing, big data, the internet of things, artificial intelligence an other technologies that have the potential to drastically disrupt your business

Speaker(s):

  • Hugo Hanselmann - Moderator
    Founder & CEO - HuHeHa
  • Floor van Aerde
    Communications Manager - Dutch Brewers Association
2:40 PM

Making beer the number one choice
David Cunningham, Floor van Aerde, and Jeroen Welten

Changing Consumer & Societal Needs
A diverse array of beers allows them to suit every moment that needs a drink perfectly. The rise of non and low alcohol beers further strengthens this assertion. Brewers and their associations educate consumers so they can discover new beers and find the perfect beer for special, occasional, daily, festive, sporting, gourmet food experiences, … at any moment. How do they do this?

Speaker(s):

  • David Cunningham
    Programme Director - "There's a beer for that"
  • Floor van Aerde
    Communications Manager - Dutch Brewers Association
  • Jeroen Welten
    Founder - Van Bieren