FULL PROGRAMME
GOLD SPONSORS
Full overview PDF available here.
Please note that the programme of the Brewers Forum may be subject to last minute changes.
Monday, 22 May
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| Room South Hall 3C (3rd floor) | Room South Hall 2A (2nd floor) | Room South Hall 2B (2nd floor) | Room South Hall 3B (3rd floor) | |
| 08:30-09:15 | Welcome coffee at exhibition area | |||
| 09:15-10:45 | Kveik | The glassware | Craft | Workshop 1 (90’) - Part 1: Water treatment and Part 2: Dealcoholisation (Centec) |
| 10:45-11:00 | COFFEE BREAK | |||
| 11:00-12:30 | Opening plenary | |||
| 12:30-14:00 | Lunch | |||
| 14:00-16:00 | Non and Low Alcohol Beer | Consumers & beer styles | Beer & UNESCO |
15:00 - 15:45 - Workshop 2 (45’) Reducing carbon emissions (ClimateCamp) 16:00 - 16:45 - Workshop 3 (45’) Water circularity in Breweries for an optimized water consumption (Ecolab) |
| 16:00-16:30 | COFFEE BREAK | |||
| 16:30-18:00 | Low-carbs beer | Beer competitions | Brand management |
16:00 - 17:30 - Workshop 4 (90’) Sour NAB/LAB, a technical approach (Fermentis) |
| 18:00-19:00 | Beer & Snacks at exhibition area | |||
Tuesday, 23 May
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Click any topic to read more.
| Room South Hall 3C (3rd floor) |
Room South Hall 2A (2nd floor) |
Room South Hall 2B (2nd floor) |
Room South Hall 3B (3rd floor) |
|
| 08:30-09:15 | Welcome coffee at exhibition area | |||
| 09:15-10:45 | Kveik | The glassware | Craft | Workshop 1 (90’) – Part 1: Water treatment and Part 2: Dealcoholisation (Centec) |
| 10:45-11:00 | SHORT COFFEE BREAK | |||
| 11:00-12:30 | OPENING PLENARY | |||
| 12:30-14:00 | Lunch | |||
| 14:00-16:00 | Non and Low Alcohol Beer | Consumers & beer styles | Beer & UNESCO | 15:00 – 15:45 – Workshop 2 (45’) Reducing carbon emissions (ClimateCamp) 16:00 – 16:45 – Workshop 3 (45’) Water circularity in Breweries for an optimized water consumption (Ecolab) |
| 16:00-16:30 | COFFEE BREAK | |||
| 16:30-18:00 | Low-carbs beer | Beer competitions | Brand management | 16:00 – 17:30 – Workshop 4 (90’) Sour NAB/LAB, a technical approach (Fermentis) |
| 18:00-19:00 | Beer & Snacks at exhibition area | |||
Click any topic to read more.
BO1 – Kveik, the sustainable yeast solution?
Monday, 22 May. 09:15 to 10:45
Qualification:
Technical
Description:
Yeast is possibly the only main beer ingredient that can impact climate change rather than be impacted by it (contrary to water, malt and hops). Indeed, with kveik yeast and its extraordinary capacities, you can reduce the need for temperature control and ferment easily, less energy intensively, almost everywhere and every time. Our presenters will present views, experience and data about this and help you assess whether kveik can be an ally in breweries’ efforts to become more sustainable.
Moderator:
Speakers:
BO3 – “Craft” and its meaning
Monday, 22 May. 09:15 to 10:45
Qualification:
General
Description:
What is “craft”? Can it be defined? And when it is applied to brewing, what does it mean? What is the understanding or rather, what are the understandings? This panel discussion, introduced by Pete Brown, the author of “Craft: An Argument: Why the term 'Craft Beer' is completely undefinable, hopelessly misunderstood and absolutely essential” will discuss the concept with players from the brewing sector who have their hands in the brewery, be it in the brewing or in the management (or both).
Moderator:
Speaker & Panelists:
BO5 - Educating consumers on beer/beer styles
Monday, 22 May. 14:00 to 16:00
Qualification:
Business
Description:
With the growing production of different beer styles and the presence of the beer style as an indication on the label, consumers might sometimes be surprised by the beer they drink as it does not fit their expectations or, simply, because they had no expectations. How should consumers be educated on beer styles (and by whom?) to not be negatively surprised by what they drink? And what beer style a brewery needs to use in order to inform the consumers, not lose them and actually convince them into the beer? The beer styles and consumer experts, as well as the breweries, will share their knowledge and thoughts on the matter.
Moderator:
Evan Rail
Speakers & Panelists:
BO7 – Brewing low-carb beer. What solutions exist?
Monday, 22 May. 16:30 to 18:00
Qualification:
Technical
Description:
More and more consumers are asking for a low-carb diet. And they also expect this from their alcoholic drinks. Beer has a card to play compared to competitors. But how can a brewer brew a tasteful, bodied beer that will match the consumers’ double expectations (tasteful, but low-carb drink)? How can the nutritional analysis and declaration help there? Our experts will help you answer those difficult questions and move into that new market segment.
Moderator:
Speakers:
BO9 – How to manage brands - The Do’s and Don’ts
Monday, 22 May. 16:30 to 18:00
Qualification:
Marketing
Description:
Brand reputation is crucial and the history of marketing is full of brilliant successes and spectacular failures. Visual features, stories, and brand names all play a role. Some companies are able to launch successfully a new product with little marketing just because the consumer spots a visual element which it connects back to other beer from the same brewery. Some narrative features (like a story, or a slogan…) are so intertwined with the brand that it belongs to the identity and a change can be dangerous. Some companies use the name of a brand and create a different version of that same brand to boost growth via the brand name. Does this really work? What must be done to develop a brand? What should be avoided to not destroy or endanger an established brand?
Moderator:
Speakers:
BO11 – Hope for more sustainable hop solutions and usage
Tuesday, 23 May. 08:30 to 10:00
Qualification:
Technical
Description:
The hop harvest in 2022 has been catastrophic in Europe and not much better in the US. Climate change is responsible and the trend does not lean towards a bettering off. Therefore, one can question whether there is hope for a more sustainable hop challenge. Can re-using the spent hop from aroma hopping or dry-hopping into bitter hopping of the next batch be a solution? What are new hop product solutions on the market going to change? The expert and panellists will present and discuss the existing solutions.
Moderator:
Speakers:
BO13 - Decoction mashing
Tuesday, 23 May. 10:15 to 11:45
Qualification:
Technical
Description:
Decoction mashing is a traditional brewing regime, still in use in many breweries in Central Europe. It’s part of the tradition, but does – does it? – play an important role in the flavour profile built-up of the beers. Whilst it is adhered to sometimes almost religiously, a debate takes place in the brewing community on whether it makes sense to continue with this practice. In addition to taste and tradition, sustainability is also adding its 5 cents to the debate: climate change is raising the starch gelatinisation temperature. Is decoction a way to circumvent possible gelatinisation problems? But this decoction can be quite energy-intensive. Can we still afford that, price-wise and environmental-wise?
Moderator:
Speakers:
BO15 - Diversity & Inclusion – how to make it work in the hospitality
Tuesday, 23 May. 10:15 to 11:45
Qualification:
Business
Description:
Diversity and Inclusion policies should not stop at the brewery’s door but continue down the chain, to ensure that brewery staff that goes into the hospitality and retailers are not mismanaged. The session will look at concrete examples from breweries and from hospitality establishments on how to ensure DEI policies are rolled out outside the brewery.
Moderator:
Speakers:
BO17 – Carbon dioxide recovery revisited – how to deal with a CO2 shortage
Tuesday, 23 May 14:00 to 16:00
Qualification:
Business
Description:
The issue of CO2 shortage had started before the war in Ukraine intensified in February 2022 but considerably worsened and now strongly affects the EU brewing industry. What solutions can be found for and by brewers? Short, medium and long-term? How can breweries organise themselves to survive, be it for the carbonation, for packaging, or for the service? This session will display different solutions and tools potentially available to breweries in Europe, irrespective of their size.
Moderator:
Speakers:
BO19 - Do’s and don’ts in modern yeast handling practices
Tuesday, 23 May 16:30 to 18:00
Qualification:
Technical
Description:
Yeast is as an important ingredient to beer as the other, but not often looked at with the attention it deserves. Moreover, not only is this an important ingredient, but it can also be a key signature ingredient. To come to that stage, it requires care, knowledge and solid equipment. The experts will explain you what solutions exist on the market in terms of yeast management and how to use it concretely to improve your beer, brewing process and brewery reputation.
Moderator:
Speakers:
- Fabian Schneider, Sales Manager, Esau & Hueber
- Rob Orton, Production Manager, St-Austell Brewery
- Dr. Stefan Kreisz, Geschäftsführer Technik / Logistik / Personal / Einkauf,Privatbrauerei ERDINGER Weißbräu
BO21 - Blockchain – a marketing tool for brewers?
Tuesday, 23 May 08:30 to 10:00
Qualification:
Business/Marketing
Description:
Blockchain is one of these new information technology that allows us to freely, securely and easily share information from one point to another. It’s used across several industries and also starts being used in the beer industry. How can the sector use this technology to its benefit? What is the concrete implication? Is it useful for marketing towards consumers (on the origin and transparency of the ingredients)? For sourcing purposes?
Moderator:
Speakers:
The Future of Beer - A Transatlantic Dialogue
Tuesday 23 May, 12.00 to 12.30
Pierre-Oliver Bergeron (Secretary General of The Brewers of Europe) and Bob Pease (Brewers Association President & CEO) invite you to listen in to a discussion of challenges facing the world’s beverage of moderation, and how united efforts to address them will ensure a bright future that continues to bring people together and grow the category.
Moderator: Judith Bogner, Television presenter, event facilitator and commentator
SW2 - The secret to uncovering the hidden 85% of your emissions
22 May 2023, 14:00 – 14:45
Sponsor: Climate Camp
Learn to:
- Calculate and reduce your emissions and collaborate with suppliers and customers to succeed together.
- How to get primary data from suppliers on emissions and their targets.
- Use the right tools to collaborate and achieve more.
- The digital open carbon infrastructure for emissions data.
Registration link: https://share-eu1.hsforms.com/18DqNPUgUS-2KiCeguzJnxwf3csx
Speaker: Laurent Moyersoen, Co-founder & Chief Commercial Officer
Laurent Moyersoen is an entrepreneur with a passion for technology and sustainability. He has a wealth of expertise in the field of digital supply chains and data platforms, with experience as a product manager at NxtPort and digital supply chain engineer at Lanark. Laurent is also a dedicated community member, serving as a member of the board at Jong Voka - Antwerpen Waasland. In 2021 he co-founded ClimateCamp and as CCO leadings the sales & marketing organization, most collaborative sustainability platform and helping the F&B-industry to become net-zero. Laurent is committed to using his skills and experience to make a positive impact on the world and is dedicated to finding innovative ways to reduce carbon emissions and create a more sustainable future.
SW4 - Sour NABLAB, a technical approach through fermentation
22 May 2023, 16:30 – 18:00
Sponsor: Fermentis
On the one hand, the lecture covers a specific brewing process to produce Low-Alcohol Beers (LAB) with a level of alcohol below 2.5 ABV, by using traditional Saccharomyces yeasts to ferment a wort acidified with bacteria through a kettle souring process. This study includes sugar analyses, organic acids production as well as aromatic compounds produced by the respective yeast strains and sensory data. On the other hand, the lecture covers a review of existing processes and technologies to produce No-Alcohol Beers (NAB). Some trials were performed by using a maltose negative strain for the fermentation of a wort acidified with bacteria through a kettle souring process, with and without the addition of aromatic hops. This study includes some analytical as well as sensory data.
Speaker: Philippe Janssens
SW6 - Brewing clear 0% beer; sustainably, efficiently and with great taste
23 May 2023, 10:15 - 11:45
Sponsor: IFF
Join IFF master brewers and beverage design experts for an interactive tasting session to explore our end to end portfolio, combining an unmatched expertise in enzymes with an outstanding natural flavors portfolio to deliver customised solutions for great tasting, clear 0% alcohol beer.
Speakers:
- Jens Magnus Eiken, global product manager for Brewing and Master Brewer
- Sven Schönenberg, Ph.D., global application group manager for Brewing and Master Brewer
- Gea van Meer, Principal Beverage Designer, IFF
- Mark Bouwmeester, Creative Leader, Beverages, IFF
- Jackie Sidhu, Beverage Category Marketing Lead, IFF
SW8 - Efficient and cost-effective beer production: Insights from Carlsberg’s late manufacturing and just-in-time beer production.
23 May 2023, 15:00 - 15:45
Sponsor: Hydract
Learn how late manufacturing and just-in-time beer production enables Carlsberg to achieve efficient and cost-effective beer production, streamlining production processes, increase production capacity, acquire operational excellence, and reduced order lead time, including mother beer blending and Inline de-brewing. Explore process improvements, cost savings, and reduced CAPEX achieved through the transformation. Gain valuable insights and learn how easy you can apply this to your own brewery.
Speaker: Mr. Peter Espersen, CEO & Founder / Hydract
BO2 - The importance of the proper glassware
Monday, 22 May. 09:15 to 10:45
Qualification:
Technical
Description:
Brewing the right beer is only half the job, as it also needs to be poured correctly and, most importantly, in the correct glass (in terms of material, and shape…). This education session will question whether the glass really matters, first (taking into consideration the glass itself, the impact on aromas and on the consumers) and then help brewers identify the right glass shape based on the beer style he/she is brewing.
Moderator:
Speakers:
BO4 - Non- and Low-Alcoholic Beers – Convincing consumers
Monday, 22 May. 14:00 to 16:00
Qualification:
Business
Description:
Non- and Low-Alcoholic beer is a fast (if not the fastest) growing segment of the brewing sector with, in some markets, double to the triple-digit sales increase. Whilst some consumers are in demand, others still don’t get convinced and keep having a negative image of the product. How can this be changed? How can consumers be convinced by the brewers to try a non- or low-alcoholic beer? This session will cover understanding consumers’ experiences with non-alcoholic beers, how the market and consumers can be driven and fed by an offer that suits their thirst and how the drinking experience can be improved.
Moderator:
Speakers:
BO6 - Registering the beer culture elements onto the UNESCO World Heritage List and how it benefits beer
Monday, 22 May. 14:00 to 16:00
Qualification:
Marketing & Business
Description:
Over the last 10 years, Belgium and Germany’s beer culture have been registered on the UNESCO World Heritage List and the Czech Republic submitted its own registration in 2022. Many tourists know the UNESCO sign and use them to choose their holiday destination. Can such recognition help beer build its reputation, boost local beer tourism and help grow the beer category?
Moderator:
Speakers:
BO8 – Beer competitions – do they make sense? If yes, how and why?
Monday, 22 May. 16:30 to 18:00
Qualification:
Marketing
Description:
Beer competitions can prove very useful, at least to certain segments of consumers, as they are seen as a sign of recognition and can enhance sales. However, do they really make sense? On what are they based? Should brewers always invest in them? And if so, how? In case they win an award, how can they maximise it to drive reputation and sales? Our expert and panellists will share their views on this interesting topic and guide breweries towards an informed choice.
Moderator:
Speakers and panelists:
- Sam Holloway, President and Co-founder, Crafting A Strategy
- Alessandra Agrestini, Beer consultant and communicator, international judge
- Luc de Raedemaeker, Director Brussels Beer Challenge & Chief Editor Bière/Bier Grand Cru
- Bart Wellens, Commercial Director, Westmalle
- Olivier Duthoit, Co-Funder and Co-Manager, Brasserie du Pays Flamand
BO10 – Improving beer taste through maturation and bottle/keg refermentation
Tuesday, 23 May. 16:30 to 18:00
Qualification:
Technical
Description:
Once the beer has been brewed and fermentation has finished, can more be done to further improve the taste of the beer, be it before or after conditioning? Beer maturation still sounds very important to many breweries to positively impact the taste and flavour of the beer to the benefit of the consumers. Also, bottle and keg refermentation do play a very important role, but there may be some important differences between the theory and the practice. Our experts will present how to cold mature your beer and how to master bottle & keg refermentation, to deliver the best beer to the consumers.
Moderator:
Speakers:
BO12 – Packaging design as a marketing tool (bottles, cans, labels)
Tuesday, 23 May. 08:30 to 10:00
Qualification:
Marketing & Business
Description:
Differentiation matters in the beer world. How can you be different from your competitors? How to catch the interest of the consumers when it picks up its beer on the shelve? Packaging is the first thing a consumer will see on the shelve: be it the shape of the bottle, the label or the label on the can. How can you make a difference? What is technically possible? How is the sustainability agenda driving the realm of feasibility?
Moderator:
Speakers:
BO14 – How to develop a sensory quality control policy in a small brewery
Tuesday, 23 May. 10:15 to 11:45
Qualification:
Technical/Brewing
Description:
Quality control, management and assurance are key to improving consistency in small, but growing, breweries. One of the key aspects is sensory, as senses are what appeal to consumers who will purchase the beer. Should they drink the same beer twice, but notice some – and sometimes big – differences in the flavours and aromas, they may run away from the beer and the brewery. Developing an in-house sensory quality programme that aims at managing the beer production, identifying and understanding the potential sensory instability of the beer, and troubleshooting them, will help ensure the stability of the product, the loyalty of the consumers and turn them into ambassadors.
Moderator:
Speakers:
BO16 - Beyond the cliché of Lagers: styles, tradition and skill variety!
Tuesday, 23 May 14:00 to 16:00
Qualification:
Technical
Description:
The Czech Republic is the home of Pilsner beer, but there are much more lagers in the Czech Republic and in Europe than just Pilsner. This session will explore the different lager beer styles from (but not restricted to) the Czech Republic and explains the differences in terms of beer style, and consumer experience (i.e. how to sell this to the consumer, how to educate them on the differences) and what are the key technical brewing requirements to brew them.
Moderator:
Speakers:
BO18 – Sustainability – the impact of climate change on raw ingredients
Tuesday, 23 May 14:00 to 16:00
Qualification:
Sustainability & business
Description:
Summer 2022 has clearly shown an almost apocalyptic version of how climate change will impact Europe’s life and agriculture. Beer raw materials have been impacted, with alarming reports on the cereal and hop harvest. What does it mean for brewers concretely, and for the brewing process specifically? Experts will present what solutions are sought by brewers, hop growers, maltsters and research institutes to mitigate the impact and keep brewing alive.
Moderator:
Speakers:
- Ivan Tučník, Sustainability & Integrated Projects Lead, Plzeňský Prazdroj, a.s.
- Tomáš Brányik, Director, Czech Beer Research Centre
- Michael Hoppenbrouwers, Managing Director - Central Europe, Boortmalt
- Pavel Donner, Researcher, the Hops Research Institute
BO20 – water quality and what brewers can do about it
Tuesday, 23 May 16:30 to 18:00
Qualification:
Technical
Description:
An often forgotten ingredient, water quality is key to beer, and not only because it’s the largest ingredient (more than 50% of all the ingredients used) as it massively impacts the quality of the beer. What can be done to adjust the water profile? What solutions exist from (small) breweries? Is this affordable? Is it worth the investment? Our experts will cover all these aspects and provide extensive answers.
Moderator:
Speakers:
Opening Plenary
Monday 22 May, 11.00 to 12.30
Lasse Aho, President of The Brewers of Europe, Paolo Lanzarotti (CEO, Asahi Europe & International / Vice-President, The Brewers of Europe) and Gavin Hattersley (President and Chief Executive Officer at Molson Coors Beverage Company) will open the Brewers Forum with their welcome words and their respective keynote speeches.
Master of Ceremony: Judith Bogner, Television presenter, event facilitator and commentator
- Lasse Aho, The Brewers of Europe President / General Manager Olvi
- Ivan Štefanec, Member of the European Parliament and President of the European Parliament Beer Club
- Zdeněk Nekula, Minister of Agriculture of the Czech Republic
- Paolo Lanzarotti, CEO, Asahi Europe & International / Vice-President, The Brewers of Europe
- Gavin Hattersley, President and Chief Executive Officer at Molson Coors Beverage Company
SW1 – Water Treatment & Dealcoholization
Sponsor: Centec
22 May 2023, 09:15 to 10:45
Part 1 - Water Treatment
An often forgotten ingredient, water quality, is key to beer; and not only because it’s the largest ingredient (more than 50% of all the ingredients used) as it massively impacts the quality of the beer. What can be done to adjust the water profile? What solutions exist for (small) breweries? Is this affordable? Is it worth the investment? Our experts will cover all these aspects and provide extensive answers.
Speaker: Mr. Bernd Hackmann / Process Specialist Water Treatment / Head of Brewery Water Technology Centec GmbH
Part 2 – Dealcoholization
temperature. This process results in minimal volume loss and serves to retain desired aroma compounds. For flavor optimization, mother beer or aroma water can be dosed into the dealcoholized product. In our presentation, we will explain the possibilities for using the process, especially in the craft brewery sector.
Speaker: Dr. Robert Koukol / Process Specialist Vacuum Rectification / Managing Director Centec GmbH
SW3 - Water circularity in Breweries for an optimized water consumption
22 May 2023, 16:00 – 16:45
Sponsor: Ecolab
Optimization of water consumption is not reduction and potential re-use only. More important is to create a holistic view on the potential effects for the total process. What is the effect when at one application water consumption is reduced? E.g. water reduction is strongly linked with energy, temperatures, chemical loads and chemicals used and does not end at the entrance of a waste water treatment system. Water circularity is a much broader approach and is influenced by all kind of soiling added to the water – including cleaning and disinfection chemicals. The presentation gives an overview on potential views and optimizations but also show the secondary influences and effects.
Speaker: Thomas Wershofen, Technical Excellence Lead for Brewing Industry.
A) The more antioxidants, the longer the shelf life!
How SIMATEC brewhouses with patented low-oxidation technology can boost the quality of your beer. SIMATEC brewhouses allow anti-oxidants (polyphenols) to remain unaltered during the brewing process, helping brewers to obtain beer with a high degree of protection against oxidation.
B) How to increase the productivity of your brewhouse while protecting your initial investment
The SIMATEC patent, based on the modularity of the equipment, makes it possible to plan investments and spread them over time, increasing productivity according to the needs; without wasting time and material.
23 May 2023, 09:15 – 10:00
Sponsor: Simatec
SW7 - Maltose negative hybrids for low alcohol beer
23 May 2023, 14:00 - 14:45
Sponsor: Lallemand Brewing
In this workshop Andrew Paterson, technical sales manager at Lallemand brewing will give an introduction to a novel maltose negative strain created by Lallemand Brewing for the production of low and no alcohol beers. He will present an overview of the hybrid strain production process, some anonymised data from commercial trials, R&D data, and talk about some of the key considerations that must be taken into account when producing beers of this type. Following the workshop there will be an opportunity for questions.
Speaker: Andrew Paterson, Technical Sales Manager for UK and Scandinavia
Modernize your Filtration and Stabilization of Beer
Changes that have been announced for a long time are just picking up speed. People have been talking for a long time about having to become more sustainable and making good use of the opportunities offered by digitization. In our workshop we want to show how Pall has positioned itself in this regard. There are traditional methods for both filtration and stabilization, which can indeed produce very good beers, but which do not meet the modern demands of breweries of the present and future. For the examples of DE-free filtration and high-efficiency stabilization, we will explain our approach, how we use the Internet of Things to optimize with the analysis of data sets that every automated brewery produces in large quantities. Our approaches, which free you from having to regularly buy kieselguhr and PVPP, and which significantly minimize the amount of waste and consumption, become even more efficient and sustainable.
23 May 2023, 16:00 - 17:30
Sponsor: Pall