Program 2018-04-25T12:09:53+00:00

Program

Brewers of Europe Forum

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9:45 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
In the past 30 years, the craft beer market in the U.S. has witnessed significant growth, while more and more craft beer brands have transformed the traditional ideas of Americans about beer. Through innovation and meeting customers’ demands craft brewers have grown far beyond their niche and now own a sizeable piece of the beer market. Their influence is now spreading to Europe’s great brewing nations, and to countries all over the globe. Brooklyn Brewery founder Steve Hindy will outline the challenges and choices that the successful craft brewers category faces going forward.

Speaker(s):

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

The renaissance of beer: managing growth and authenticity
Frank Boon, Jasper Cuppaidge, Katharina Kurz, and Eduardo Riaza

Plenary
 The European beer scene has been rejuvenated by thousands of new brewers. Togehter with existing small breweries they are enjoying increased consumer demand and are faced with the challenges to increase production and grow their business. How are they maniging growth and remaining authentic? What are the key challenges for growth and how to address them?

Speaker(s):

  • Frank Boon
    CEO - Brewery Boon
  • Jasper Cuppaidge
    Founder and CEO - Camden Town Brewery
  • Katharina Kurz
    CEO - BRLO Beer
  • Eduardo Riaza
    Director & master brewer - Cerveza Goose
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? 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

Using state-of-the-art systems biology to generate superior beer yeasts
Kevin Verstrepen

Brewing & Beer Quality
Professor Verstrepen and his team are probably the most influential research institute on beer yeasts. His presentation will give an insight on the upcoming trends and evolutions in beer yeasts. Professor Verstrepen creates novel “designer” hybrid yeasts that combine superior traits like fermentation efficiency, stress tolerance and aroma formation. He researches the natural diversity of beer yeasts by combining classic microbiology, state-of-the art robotics, microfluidics and genetics. His research institute routinely measures and models more than 300 chemical properties of beers and predicts sensory characteristics and consumer appreciation by using advanced analytical capabilities and machine learning

Speaker(s):

  • Kevin Verstrepen
    Professor VIB-KULeuen Center for Microbiology - Director Leuven Institute for Beer Research
1:20 PM

Welcome and introduction to the EBC Symposium 2018
Tiago Brandao

EBC Symposium

Speaker(s):

  • Tiago Brandao
    President - European Brewery Convention
1:25 PM

Keynote
Stefan Lustig

EBC Symposium

Speaker(s):

  • Stefan Lustig
    Industry Consultant - .
1:30 PM

Global trends in beer consumption and production
Johan Swinnen

Markets & Innovation
Unique research using global data on the number of breweries and consumption patterns allows professor Swinnen to present changes in beer consumption, the structure of the beer sector and the rise of craft breweries. His presentation provides new data on the growth of craft beer across the world and explains differences across countries in consumption patterns and how globalisation and economic development are changing these patterns.

Speaker(s):

  • Johan Swinnen
    Professor Economics KULeuven - President Beeronomics Society
2:00 PM

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

EBC Symposium
Professor White will shed a light on current and future evolutions for this filtration technique. A brewer and solutions provider will zoom in on state-of-the art solutions available in the market and how to use them. This interactive session between 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
    Head of Filtration - GEA
  • Rod White
    Assistant Professor - University of Nottingham - School of Biosciences
2:00 PM

Crowd funding your brewery

Markets & Innovation

Speaker(s):

2:00 PM

Growth and value creation in the beer business
Sam Holloway (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):

  • Sam Holloway - Moderator
    President - Crafting A Strategy
  • Leonardo Di Vincenzo 
    Brewmaster - Birra del Borgo
  • Richard Fuller
    Corporate Affairs Director - Fuller's
  • Nicolas Billard
    Co-founder and Head Brewer at Vadia Brewery&Brewpub - 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
Henri Reuchlin (moderator), Selma Seddik and Bernard Sironval

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):

  • Henri Reuchlin - Moderator
    Coordinator - StiBON Beer Education
  • Selma Seddik
    Co-founder - Instock Restaurant
  • Bernard Sironval
    Co-founder - OTOMAT Heavenly Pizza
2:25 PM

Yeast solutions today & practical brewing tips

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

Speaker(s):

3:20 PM

Keynote
Michel Ordeman

Plenary
Since 1995 Jopen is brewing quality specialty beers. Jopen grew from a local brewery in the Dutch city of Haarlem to a well known brand dedicated to specialty beers with international succes. Several Jopen beers won awards, e.g. Europe’s Best Strong Dark ‘Ale’ at the World Beer Awards 2014 competition and two gold medals at the Dutch Beer Challenge.

Speaker(s):

  • Michel Ordeman
    Head of Church - Jopenkerk Brewery
3:40 PM

Keynote
Carlos Brito

Plenary

Speaker(s):

  • Carlos Brito
    Chief Executive Officer - ABinBev
4:00 PM

Key dynamics in the beer sector: the impact of international and new brewers
Willem van Waesberghe and Alexandros Kouris

Plenary
While consolidation has put about half of global beer production in the hands of a few international companies, all actors play a part in a growingly diversified brewing landscape. The surge of new brewers provides a plethora of beers and is fuelling the growth of the beer category. Is this diversification becoming the biggest collective, value- expanding innovation of the modern beer sector? From multinationals to small breweries, this session will turn the spotlight on how today’s brewing scene generates new dynamics.

Speaker(s):

  • Willem van Waesberghe
    Global Master Brewer - Heineken
  • Alexandros Kouris
    Owner - NISSOS Beer, Cyclades Microbrewery at Tinos Island
9:00 AM

Building a brewpub
Luc De Raedemaeker (moderator), Vasja Golar and Jurgen Dewijn

Brewpub & Food Pairing
A brewpub is a bar or restaurant that sells beers brewed on the premises. The brewpub puts the brewer back in the pub, shows great innovation in beer and a novel business model. The Dos and Don’ts of setting up a brewpub. Tips and tricks from the base

Speaker(s):

  • Luc De Raedemaeker - Moderator
    Director Brussels Beer Challenge –Chief editor Bier Grand Cru- International Bier Sommelier - Co–author Belgian Beer Book -
  • Vasja Golar
    CEO - Bevog
  • Jurgen Dewijn
    Co-Founder - La Manufacture Urbaine
9:00 AM

Important factors in precoat filtration with alternative filter aids

EBC Symposium
For the production of bright beer the precoat filtration is still a prevalent process. Alternative filter aids are still a considerable interest. They have, compared to the well-known kieselgur, their own specific characteristics for the brewing process, require different handling during filtration and their material residue after filtration. Especially up scaling and stable production are difficult. Beside structural properties an adjusted process engineering and control is of equal importance for the filtration result. This session will share the insights on the topic and discusses the needs of these filtering aids.

Speaker(s):

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
    Chair EBC Analysis Group and Senior Laboratory & Regulatory Manager - Carlsberg Breweries A/S
9:00 AM

Trappist Beer
Philippe Henroz

Brewing & Beer Quality

Speaker(s):

  • Philippe Henroz
    CEO - Brasserie d'Orval
9:00 AM

What’s your strategy for authenticity?
Krishan Maudgal (moderator), 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’s the real definition of authenticity? What makes a beer authentic? How does brand authenticity relate to the brand integrity & credibility? Can recently-established brewers build their own authenticity narrative with their consumers and create brand equity? How? Is this different from what traditional brewers do? Find out from an “old” and “new” world brewer with a clear focus on authenticity.

Speaker(s):

  • Krishan Maudgal - Moderator
    Managing Director - Maudgal International
  • Johan Van Dyck
    Founder - Antwerp Brewing Company
  • Susanne Hecht
    Beersommelier and Sales Director National and International - Schneider Weisse
9:40 AM

Beer & money: investors and bankers in the beer business

Markets & Innovation
: Small or big, to grow your brewery you probably have to call in investors and bankers to provide the necessary cash. How do they view the current state of play in the beer industry? What is their outlook? What makes a brewery an interesting partner for an investor or a banker? Is crowdfunding the magic formula to get cheap money and extra community engagement? This panel provides an insider look at the world of beer and money.

Speaker(s):

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, Peter Johannes Wutte, and Adeline Farrelly

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?

Speaker(s):

  • Jan van der Kaaij - Moderator
    Co-Founder and Managing partner - Finch & Beak
  • Eskild Andersen
    Group Environmental Manager - Carlsberg
  • Gabriela Maria Straka
    Director Corporate Affairs & CSR Diplom Beersommeliere - Brau Union Österreich
  • Peter Johannes Wutte
    Energy & Project Manager - Göss Brewery
  • Adeline Farrelly
    Secretary General - FEVE (European Container Glass Federation)
9:40 AM

Brand & Products – Stories & Styles
Hugo Hanselmann (moderator), Grant McKenzie and Giovanni Campari

Markets & Innovation
An increasing consumer choice makes it ever more difficult for brewers to stand out in the marketplace. Some brewers build strong brands as a beacon of trust for their products. Others focus primarily on profiling the individual product. Both approaches look for non-liquid elements to increase the value of their beer. How do they do this? How important are the human element and cause-inspired marketing?

Speaker(s):

  • Hugo Hanselmann - Moderator
    Founder & CEO - HuHeHa
  • Grant McKenzie
    Director Marketing and Strategy - Asahi Breweries Europe
  • Giovanni Campari
    Brew Master and Co-Founder - Birrificio del Ducato
9:40 AM

Cara Malts Vs Kilned Malts
Bruno Bonacchelli

Brewing & Beer Quality
Get an insight into the wonderful world of specialty malts with Bruno Bonacchelli, Engineer, Belgian brewmaster, expert in brewing craft ales, lagers as well as industrial beers with an experience of more than 25 years in this field. Acquire a valuable know-how about using kilned and caramelized specialty malts in brewing. What is a true caramel malt? How brewers can explore and recognize the advantages of caramel malts? Are there any differences between caramel and kilned malts? A session for craft brewers who are seeking to produce a Premium quality beer with unique full taste and aroma.

Speaker(s):

  • Bruno Bonacchelli
    Co-owner of Brasse&Vous Brewery in Belgium, Consultant for Castle Malting’s R&D Department, Training Manager at Meura S.A. - Brewmaster and expert in brewing.
9:40 AM

Filtration and traditional beers
Steve Livens (moderator), Roger Ryman and Sturlaugur Jón Björnsson

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?

Speaker(s):

  • Steve Livens - Moderator
    Policy Manager - Product Assurance & Supply Chain British Beer & Pub
  • Roger Ryman
    Brewing Director - St. Austell Brewery
  • Sturlaugur Jón Björnsson
    Head Brewmaster - Olgerdin
10:05 AM

Brewing with various raw materials – a technical challenge?
Frédérique Harmegnies

Brewing & Beer Quality
Nowadays brewers have a large choice of malted or unmalted cereals to create innovative recipes enlarging their beers portfolio. This session focuses on mash filtration for any size of brew house looking for a flexible tool able to deal with a wide variety of raw materials whilst ensuring wort quality and performances

Speaker(s):

  • Frédérique Harmegnies
    R&D Manager - Meura Technologies & Services
11:00 AM

From 1970 to 2020: fifty years of misreading consumer preferences.
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 -
11:20 AM

Beer: Fermenting the figures, tapping into key categories and what is brewing on the horizon
Spiros Malandrakis

Plenary
Delivering a global overview of the industry’s historic performance, providing a deeper dive into key segments and core markets, charting the evolution of craft and highlighting the future of disruption and innovation. The presentation will explore effervescent opportunities against a sobering backdrop of downside risks.

Speaker(s):

  • Spiros Malandrakis
    Head of Alcoholic Drinks - Euromonitor International
11:50 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

Better beer sells better
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

Depth filtration during beer production
Jürgen Ebert

EBC Symposium
Depth filtration is by the far still the most common filtration type encountered in breweries around the world. An introduction of this time-proven technology will be followed by special applications and new developments in depth filtration in brewing. Reference will also be made to a training module designed jointly by the Hochschule Geisenheim, Zurich University of Applied Sciences and the E.F.T. (European Association of Depth Filtration).

Speaker(s):

  • Jürgen Ebert
    Docent - Zurich University of Applied Sciences ZHAW
2:00 PM

How to preserve the delicate aromas of your beer?
Peter Bouckaert

Brewing & Beer Quality
We put a lot of effort in brewing our beer. Try out new recipes and brewing techniques to create a unique taste. The customers love it. More than ever, people are open to discover new beers and appreciate its aromas. Unfortunately, there are risks of your beer losing its aroma. No brewer can let that happen. This presentation will focus on technical solutions any brewer has to consider to preserve aromas. Can you sell your beer without pasteurization or sterile filtration? How can progress on micro detection techniques enhance your flavour profile in the market? And how to manage best buy dates as short as 3-4 months; or setup a cold chain at distribution and retail?

Speaker(s):

  • Peter Bouckaert
    Co-owner & Brewmaster - Purpose Brewing and Cellars
2:00 PM

Keg solutions

Brewing & Beer Quality

Speaker(s):

2:00 PM

Start local, go global
Krishan Maudgal and Steve Parr

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
  • Steve Parr
    Export Development Program Manager - Brewers Association
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 association defend the interests of all brewers? Does the increasing number of small brewers require a separate beer association? What are associations doing 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 Certification Program
  • 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

Consumer oriented innovations that might drasticly impact your business
Hugo Hanselmann (moderator), Karim Choueiri and Edwin Blom

Markets & Innovation
Innovative, often young companies are disrupting many industries around the globe with products and services that meet a changing consumer demand. Indeed, today’s innovations and industry changes are primarily consumer-demand-driven. Digital and data are playing a crucial role in these emerging, new ecosystems. What is happening in the beer brewing industry? What companies are interacting with consumers in new ways and how does that impact the market dynamics? How can brewers benefit? We are presenting a number of selected companies that have brought innovative products and services to the market in the past few years, all with digital components, all consumer-facing.

Speaker(s):

  • Hugo Hanselmann - Moderator
    Founder & CEO - HuHeHa
  • Karim Choueiri
    Co-Founder and CEO - HiKaMi Digital
  • Edwin Blom
    CEO - MiniBrew
2:40 PM

Making beer the number one choice
David Cunningham, Floor van Aerde, Jeroen Welten, and Kathryn D'Arcy

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
  • Kathryn D’Arcy
    Corporate Affairs Director - Heineken Ireland
2:40 PM

The craftmanship of brewing ale & lager
Stefan Hanke, Roger Ryman, and Vojtech Homolka

Brewing & Beer Quality
The art of brewing ale and lager requires craftmanship. What’s the secret of brewing top quality ale and lager? What do you need to master in order to brew these popular beer styles?

Speaker(s):

  • Stefan Hanke
    Chief Brewmaster Pilot Brewery - Bitburger
  • Roger Ryman
    Brewing Director - St. Austell Brewery
  • Vojtech Homolka
    Brew Master - Pilsner Urquell
2:40 PM

The future of filtration
Carsten Zufall (moderator), Reiner Gaub, Gert De Rouck, Esko Pajunen, Pierre Adam, and Stefan Lustig

EBC Symposium
3D printed filters, warm and continuous filtration processes, … the world of filtrations continually moves forward and will probably throw up some radical innovations that will require you to rethink the brewing process of your beer. This session is as close as you can get to the cristal ball revealing the future of filtration.

Speaker(s):

  • Carsten Zufall - Moderator
    Corporate Head of Technology & Innovation - Cerveceria Polar
  • Reiner Gaub
    Business Manager Beer Emerging Countries - Pall Life Sciences
  • Gert De Rouck
    Brew Master - KULeuven
  • Esko Pajunen
    Former President - EBC
  • Pierre Adam
    Global Product and Process Specialist - ABInbev
  • Stefan Lustig
    Industry Consultant - .
3:20 PM

Closing & conclusions
Tiago Brandao

EBC Symposium

Speaker(s):

  • Tiago Brandao
    President - European Brewery Convention