FULL PROGRAMME

BO1 – Kveik, the sustainable yeast solution?

Monday, 22 May. 09:15 to 10:45

Qualification:

Technical

Description:

Yeast is possibly the only main beer ingredients 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 into breweries’ efforts to become more sustainable.

Moderator:

• Florian Schrickel, VLB

Speakers:

• Lars Marius Garshol, Senior Software Engineer at Piano Software and author of the book: “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing”
• Philippe Janssens, Technical Manager & Brewer, Fermentis

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:

Michal Voldřich, President Czech - Moravian Union of Microbreweries & Production Director of Lobkowicz Group and Protivin brewery

Speaker & Panelists:

• Pete Brown, Writer and consultant
• Edwin Dedoncker, General Manager, Brasserie St-Feuillien
• Ramsay Wells, co-brewmaster and production manager, Pato Brewing

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 expectation. 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 loose them and actually convince them into the beer? The beer styles and consumers experts, as well as the breweries, will share their knowledge and thoughts on the matter.

Moderator:

Evan Rail

Speakers & Panelists:

• Marie-Emmanuelle Berdah, Beer Sommelier and Educator. Founder of Craftology
• André Brunnsberg, President, EBCU
• Jan Lichota
• Paul Lefebvre, Brasserie Lefebvre
• Marius Mircea, General director and associated partner, Clinica de Bere

BO7 – Brewing low-carbs beer. What solutions exist?

Monday, 22 May. 16:30 to 18:00

Qualification:

Technical

Description:

More and more consumers are asking for 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:

• Gert De Rouck, Manager of pilot facilities Malting and Brewing Technology (EFBT), KU Leuven

Speakers:

• Jana Olšovska, Czech Beer Research Centre
• Jens Eiken, Master brewer and MSc in Pharmaceutical Sciences, IFF
• Willem van Waesberghe, Global Master Brewer, Heineken

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, 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, 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 different version of that same brand to boost growth via the brand name. Does this really work? What must be down to develop a brand? What should be avoided to not destroy or endanger an established brand?

Moderator:

• Amélie Tassin, the Founder and Director of Tipple Marketing

Speakers:

• Roman Trzaskalik, Marketing Director, Pilsner Urquell
• Grzegorz Ziemian, Sto Mostów
• Afel Amberber, Global Brand Manager, Swinkels Family Brewers N.V.

BO11 – Hope for more sustainable hop solutions and usage

Tuesday, 23 May. 08:30 to 10:00

Qualification:

Technical

Description:

The hop harvest 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 hoping of the next batch be a solution? What are new hop product solutions on the market going to change? The expert and panelists will present and discuss the existing solutions.

Moderator:

• Tomáš Brányik, Director, Czech Beer Research Centre

Speakers:

• Florian Schrickel, VLB
• Jack Teagle, Global Hop Extract & Non-Brewing Senior Sales Manager, Yakima Chiefs

BO13 - Decoction mashing

Tuesday, 23 May. 10:15 to 11:45

Qualification:

Technical

Description:

Decoction mashing is a tradition brewing regime, still in use in many breweries in Central Europe. It’s part of 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:

• John Brauer, EBC Executive Officer

Speakers:

• Petr Kosin, Head Technologist for beer production, Budvar Budejovice
• Tobias Zollo, Weihenstephan Brauerei
• Anders Brinch Kissmeyer

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:

• Juliette Phuong, Diversity & Inclusion consultant and trainer, Beer Sommelier

Speakers:

• David Jesudason, freelance journalist

BO17 – Carbon dioxide recovery revisited – how to deal with 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, for the service? This session will display different solutions and tools potentially available to breweries in Europe, irrespective of their size.

Moderator:

• Dr Deniz Bilge

Speakers:

• Lauri Multanen, Production Development Director, Olvi Group Production
• Marco van de Ven, Area Sales Manager for Africa and Canada, Pentair
• Kim Christian Dalum, Founder & CEO, Dalum Beverage Equipment
• Hans E. Wettre, Founder & Brewmaster, Wettre Bryggeri

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:

• Tomáš Brányik, Director, Czech Beer Research Centre

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 this new information technology that allows to freely, securely and easily share information from one point to another. It’s used across several industry, and also starts being used in the beer industry. How can the sector use this technology to its benefit? What are the concrete implication? Is it useful for marketing towards consumers (on the origin and transparency of the ingredients)? For sourcing purpose?

Moderator:

• Filip Nerad

Speakers:

• Jack Buffington, Director of Supply Chain and Sustainability, First Key Consulting
• Alex Kouris, Founder & Director, Nissos Beer
• Elodie Colin-Petit, Director of Business Development Malteries Soufflet (Invivo Group)