Programme 2022

Past editions

Full overview PDF available here.

Please note that the programme of the Brewers Forum & 38^th EBC Congress is subject to last minute changes.

For the EBC Congress sessions, please check the left side of the table (red), while for the Brewers Forum sessions, the right side (yellow).

MONDAY, 30 MAY 2022
10:00-10:30	Welcome Coffee
10:30-12:00	EBC Programme		Brewers Forum
	Impact of hops on sensory aspects in brewing	Hops, beer & Biomedical research	Towards carbon-zero brewing: a contribution to a greener planet	Beer brewed with spirits and wine, how does it work?	Beer tourism: How to boost beer routes and local tourism	Haze – the must-know and the hows
12:00-14:00	Inauguration Plenary
14:00-15:00	Lunch
	Sponsored Presentations and workshops
	Workshop offered by Hach Making Water Work for You: Optimizing Plant Performance with Process Control, Safeguarding the WWTP and Remaining Compliant	Presentation offered by GEA Transforming the future: sustainable beverage manufacturing	Workshop offered by IFF Less Sugar? Same great taste!	Workshop offered by Norriq/Drink iQ The ability to streamline, simplify and automate business processes with a modern Brewery Software Solution
15:00-17:00	EBC Programme		Brewers Forum
	Impact of barley and malt on sensory aspects in brewing	The art and science of dry-hopping	Making your brewery greener at all stages. Case-studies from breweries and consultants	In the love of beer – telling the story of beer and how wonderful it is.	Beer and hospitality – how they support each other – brewpubs and revenues for pubs and bars	Practical quality station on stability – meet the experts, ask, get an answer
17:00-19:30	Poster Session

TUESDAY, 31 MAY 2022
9:00-11:00	EBC Programme		Brewers Forum
	Biochemistry of hop flavour & aroma I	Technical excellence for sustainable brewing I	Non-Alcoholic beers – From the fermentation tanks to the market	Developing and implementing Inclusion & Diversity policies in breweries	“Do-It-Yourself” Marketing – selling your authenticity story with limited resources, time and skills	Diversifying your export markets: do not put all your eggs in the same basket ( China and Europe)
11:00 – 11:15	Ludwig Narziss Award for Brewing Science (short presentation by Dr. Lydia Junkersfeld, Fachverlag Hans Carl); Room Madrid
11:00-11:30	Coffee Break
11:30-13:00	EBC Programme		Brewers Forum
	Sustainability and raw materials	Technical excellence for sustainable brewing II	Non-alcoholic beer: what it takes to make if worth for a brewery?	Wood and beer, from and beyond the barrel	Sustainability and marketing – how to maximise the green element of your brewery in your story telling
13:00-14:30	Lunch
	EBC Brewing Science Group meeting (Attendance at this meeting is for members of the EBC Brewing Science Group only); Room La Habana.
13:15-14:15	Sponsored Presentations and workshops
	Presentation offered by CHR Hansen Frozen liquid yeast for optimization of yeast programs in the brewing industry	Workshop offered by OIS The innovative use of the Technology Infusion Spiral® within the brewing industry for the development of new products or the improvement of existing ones	Workshop offered by Specshell Mashing Machine Learning	Workshop offered by Biomerieux Take control of your beers and see how easy it is	Presentation offered by PS Filtración Jumbo Filter as new alternative for beer clarification. Sterile Filtration
14:30-16:30	EBC Programme		Brewers Forum
	Biochemistry of hop flavour & aroma II	Brewing and microbial bio-engineering	Kveik yeast and Kveik beer – the future of the industry?	The role of enzyme in modern beer production – What do they bring to beer and the brewer?	e-commerce for breweries – how to ride the wave and generate growth?
16:30-17:00	Coffee Break
17:00-18:00	Plenary
18:00-19:00	Beer Break
20:00	Networking Evening at the Railway Museum

WEDNESDAY, 1 JUNE 2022
9:00-11:00	EBC Programme
	Technology of specialty beers and other fermented products	Developments in analytical methodology
11:00-11:30	Coffee Break
11:30-13:00	EBC Programme
	Flavour fine-tuning with wood	Malt production and quality
13:00-14:30	Lunch
14:30-16:30	EBC Programme
	Continuous improvement in no-alcohol and low-alcohol beer quality
16:30-17:00	Coffee Break
17:00-18:00	Closing Session
19:00	EBC Closing Ceremony at Tapestry Museum

Room: Madrid

Session Chair:
Lene Bech (Senior Laboratory & Regulatory Manager, Carlsberg, DK)

Identification of key compounds affecting the property of bitterness in beer and their control
By Shunji Fujioka and Takako Inui, Suntory Japan
It is acknowledged that Bitter Units do not account for all sensory components contributing to the property of bitterness: as yet, brewing science has failed to unravel this situation. In this study, ‘Bitterness’ was deconstructed into three key components, ‘lingering’, ‘sharpness’ and ‘astringency’, and the score of ‘bitterness preference’ was negatively correlated with them by examining 14 commercial beers. Followingly, various compounds in beers, including cyclic bitter derivatives of iso -α-acid reported by Intelmann et al, were comprehensively analyzed using LC-orbitrap-MS.Then, multivariate analysis of the compounds and the sensory data was conducted. Results showed that cyclic bitter derivatives of iso -α-acid could negatively affect bitterness components. In order to control them, their behavior during wort boiling was examined. As results, their reaction kinetics were differ from those of iso -α-acid. Thus, this difference suggested that the duration of hop boiling could be used to control them. Finally, in brewing trials, shortening hop boiling indicated the decrease of those deleterious compounds: this resulted in an increase in the preferable bitterness property.

Impact of limonene degradation in beer-mix beverages on the sensory stability during shelf life
By Helmut Klein et al., Brauunion Austria
Beer-mix beverages show a different behavior during shelf life in terms of flavour stability. The staling mechanisms of beer have little relevance while the lemonade part with its strong fruity aromas is predominant. Our main interest therefore was to investigate the change of flavour substances originating from the lemonade part – especially volatile terpenes like limonene.Different types of beer-mix beverages and Radlers representing diverse flavours and alcohol levels have been investigated by multiple gas chromatographic methods as well as descriptive sensory analysis in fresh and forced aged samples. Limonene is the main aroma substance of citrus derived fruit compounds and is present in two stereoisomeric forms. During shelf life (R)-(+)-limonene shows a strong decrease whereas (S)-(-)-limonene is relatively stable. However, the (R)-(+)-limonene has a citrus like aroma whilst the (S)-(-)-limonene has a turpentine like one. In the sensory analysis of specific beer-mix beverages, we found a significant decrease of citrus-like aromas and a strong increase of soapy-turpentine flavours. This could be effected by the different stability of the limonene stereoisomers.

Room: Paris

Session Chair:
Carsten Zufall (Head of Technology and Innovation, Cervecería Polar, VE)

Synergistic protective effects of iso-alpha-acids and xanthohumol against pathological mechanisms of liver injury
By Claus Hellerbrand and Ina Bergheim, Universität Erlangen
Iso-alpha-acids (IAA) and xanthohumol (XN) are hop derived compounds in beer. We previously demonstrated beneficial effects of IAA and XN in different models of liver disease and showed that beer causes less liver injury than pure alcohol. However, the concentrations of IAA and XN in beer are too low to fully explain the beneficial effects of moderate beer doses leading to the hypothesis that their combination may be more potent. Within the Joint ERAB EBC project grant 2018 we analyzed the combined effect IAA and xanthohumol in cell culture experiments with human liver cells called hepatic stellate cells (HSC), which play a critical role in hepatic inflammation and fibrosis, i.e. the scaring of the liver in response to injury. Low doses of IAA and XN alone showed no effects, however, the combination of the same low dosese significantly inhibited the proliferation and production of pro-inflammatory and pro-fibrogenic proteins in HSC from 12 different human donors. These data indicate a synergistic inhibitory effect IAA and XN on critical pathological mechanisms of liver injury, and thus, could be an explanation for beneficial health effect of moderate beer consumption.

Effect of xanthohumol on lipoteichoic acid-induced immune response in human peripheral mononuclear blood cells
By Ina Bergheim et al., Universität Vienna
Results of studies in rodents and in-vitro studies suggest that xanthohumol (XN), a polyphenol derived from hops, exhibits anti-inflammatory properties. Studies assessing the effect of XN in humans are limited. The aim of this placebo-controlled crossover study was to determine the effect of low doses of XN on peripheral blood mononuclear cells in humans. Subjects either randomly received orally XN or a placebo together with a standardized breakfast in a cross-over design. Before and after ingestion blood was drawn and peripheral mononuclear blood cells (PBMCs) were isolated and then stimulated with lipoteichoic acid (LTA), a bacterial toxin derived from gram positive bacteria. In the placebo group, stimulation of PBMCs with the bacterial toxin resulted in a significant increase in cytokine release. In contrast, in cells isolated after the ingestion of XN, LTA-dependent cytokine release was significantly attenuated. Taken together our data so far suggest that the intake of low doses of XN can module the LTA-induced immune response of blood cells. Acknowledgement: This project is funded within the Joint ERAB EBC project grant 2018.

Specific hop compounds inhibit the SARS-CoV-2 replication in human cells
By Sascha Venturelli et al., Universität Hohenheim
The current events in connection with the Covid 19 pandemic have made it evident that, in addition to direct vaccination protection, the targeted prevention of infectious diseases should be given a particularly high priority. Therefore, there is a search for lead structures that prevent the infection or the replication cycle of the SARS-CoV-2 virus in humans and thus impede the spread of the virus. In the investigation of natural substances, two natural constituents of hops could be identified (HI-I and HI-II), which can even be found in beer in small quantities. They minimise the replication of the SARS-CoV-2 virus in human Caco-2 cells and, for HI-I in higher concentrations, even completely prevent it. Molecular analyses were able to show an interaction of the SARS-CoV-2 virus Papain-Like Protease (PLpro) with these two hop active substances both in the computer model and in experiments with the purified enzymes. These interesting results currently serve as a basis for further investigation into the extent to which the hop constituents are suitable for the treatment of SARS-CoV-2 virus infections, either directly or as a lead structure for target specific therapeutics.

Room: Madrid

Session Chair:
Gert De Rouck (Managing Director Pilot Malting & Brewery – EFBT, KU Leuven, BE)

Barley Varietal Impact on the Levels of Assimilable Nitrogen and Precursors for Strecker Degradation in Beer
By Xiang S. Yin et al., Rahr Malting Co.
Barley Varietal Impact on the Levels of Assimilable Nitrogen and Precursors for Strecker Degradation in Beer Xiang S Yin, Sean Tynan, Emily Del Bel, Kain Escobar, Pattie Aron Rahr Corporation, USA Based on a set of worldwide malt samples of >70 barleys from 20 plus varieties, cluster analyses demonstrated significant relationship between pattern of amino acid (AA) composition and sample origins. Substantial differences were observed in the relative content of proline (un-assimilable) between two-row (2R) and six-row (6R) varieties. In contrast to the 2R varieties, 6R samples showed a general trend of low proline and high levels of important and crucial AAs. Within 2R varieties, e.g. Metcalfe and Explorer grown in USA, the AA spectra were variety dependent. While within one variety the ratio of classes of AAs released from malt did not vary significantly with malting process, the total assimilable nitrogen varied by up to 10% depending on variety. The residual S-containing AAs impact the beer flavor profile and the Strecker Degradation AAs are key factors in the flavor stability of packaged beers, particularly all-malt brews. Impacts of heat stress on proline has been explored.

Maillard reactions in beer: 3-desoxyglucosone and flavour instability
By Melanie Kwasnicki et al., TU Dresden
During Strecker degradation, flavour active aldehydes are formed from amino acids and dicarbonyl compounds After bottling, the amount of these aldehydes increase during beer aging, thus leading to flavour instability. 3-deoxyglucosone (3-DG) is the most important dicarbonyl compound that results either from Maillard reaction or from caramelization. At beer production, malt provides a basic potential of 3-DG which increases by wort boiling. The malt modification level influences the amount of amino acids. In this study, six pale lager beers were brewed out of two barley varieties each with three different proteolytic malt modification levels. During a natural storage of nine months, precursor substances and Strecker aldehydes as well as the sensory character were analysed. It could be shown that a higher malt modification leads to higher concentrations of precursor substances like 3-DG as well as Strecker aldehydes in beer. During storage an increase of Strecker aldehydes and a decrease of 3-DG could be observed. Furthermore, de novo formation of Strecker aldehydes plays a role during ageing up to one to four months.

Untargeted metabolomic profiling of the differences between 100% malt beers and those made with unmalted barley adjunct
By David Cook et al., Nottingham University
Use of unmalted barley is an established practice in commercial brewing, which can offer cost savings, reductions in carbon and water footprints and opportunities for novel recipe development or functionality. As the proportion of unmalted barley in the grist increases, modifications to brewing protocols become necessary and the sensory properties of finished beers become distinct from those of all-malt beers. Beers brewed with 45% raw barley were characterised sensorially by a lingering bitterness and astringency. Moreover, they exhibited a lack of malty ‘fullness’ as opposed to having specific flavours imparted by raw barley. In this untargeted metabolomic study UHPLC-qTOF-MS was used to identify molecular features which differentiated unmalted barley adjunct beers from all-malt controls. This enabled identification of candidate groups of compounds which could be linked to the sensory differences between the beers, which targeted analysis of the ‘usual suspects’ (e.g. polyphenols, proanthocyanins) was not able to determine. In particular, nitrogenous fractions related to protein and purine breakdown were key differentiators and their potential sensory impacts will be discussed.

A technological measure to enhance mouthfeel in lager beers – can husk separation contribute to better beer quality?
By Jens Eiken, IFF et al.
Husk separation (also known as Kubessa process) is a well-established technique in lager beer brewing. Husk material is separated from starchy endosperm during milling and is only added back to the mash at the 72 °C rest to ensure good run-off at mash separation. This reduces the time required for polyphenols to leach into the mash. The result is an allegedly smoother and maltier beer with its bitterness originating mainly from hops, and not from any harshness imparted by the tannins or polyphenols, from the husk. However, this technique is rarely encountered outside of Germany. The authors have investigated the reasons for adhering to such a technology both from a sensory as well as marketing point of view, based on a survey conducted among some brewers practicing husk separation. Brewing trial results conducted at Distelhäuser Brewery will be compared with a view to establishing a link between husk separation and beer polyphenol analyses. A discussion on the possible beneficial effects this technology may have on drinkability and flavour / colloidal stability will conclude the presentation.

Room: Paris

Session Chair:
Monica Mandrutiu (Group Head of Quality, Asahi Europe & International, RO)

Better Knowledge of Dual Hops for a Better Utilization in Late and Dry Hopping
By Cécile Chenot and Sonia Collain, UC Louvain
Over the past few decades, new dual varieties have been produced, characterised by hop cones rich in both α-acids and essential oils. Dual hops generally showed an exceptional citrus-like potential explained by either monoterpenic alcohols (such as geraniol or linalool up to 109 mg/kg) or polyfunctional thiols (41 detected up to 117 μg/kg, including the sulfanylalkyl alcohols 3SPol, 3SHol and 3S4MPol, their corresponding acetates and some aldehydes). More recently, a substantial pool of non-odorant cysteinylated (Cys-) and glutathionylated (G-) conjugates was evidenced in dual hops (G-3SHol up to 118 mg/kg and G-3S4MPol up to 4 mg/kg in Polaris, G-3SPol up to 18 mg/kg in Citra). Some of these adducts were also found in the noble hop, Saaz. In addition to seeking efficient ways to release this huge aromatic potential, identifying the S-conjugates profile of each variety will help brewers anticipate the delicate citrus/exotic flavors expected when using these cultivars. A screening of various ale and lager yeasts allowed us to identify some strains as super producers of free thiols. Lager yeasts appeared as essential to get the best of Saaz S-conjugates in premium lagers.

Deepening our Understanding of the Diastatic Power of Hops from Agronomical and Industrial Perspectives
By Thomas Shellhammer et al., Oregon State University
A prevalent topic circulating the brewing industry is the diastatic power of hops, which refer to the enzymatic activity found naturally in hop cones. Dry-hopping is the act of adding hops late in fermentation, and hop-associated enzymes may result in a dry-hop-induced refermentation of previously unfermentable beer dextrins due to the hops’ diastatic power. This study examined agronomic factors that influence hops’ enzymatic activities revealing a varietal and plant maturity dependency. Regionally, no notable changes were identified based on growing location. Hop kilning temperature (the air-on drying temperature) also influenced the hops’ enzymatic activity; with higher kilning temperatures resulting in reductions in diastatic power. Brewers have attempted to predict and prevent hop creep. We examined acidification, exogenous enzyme additions, and pasteurization as enzyme reduction strategies for the brewer, and found that pasteurizing hops had a significant impact in inhibiting hop creep. These results offer both agronomical and industrial factors that inform how we think about controlling dry-hop-induced refermentation.

Valorisation of spent hops from dry-hopping: About the potential reutilisation in the brewhouse
By Florian Schrickel et al., VLB Berlin
For many years, dry hopped beers have seen increased consumer interest and sales. The resulting spent hop material from the dry hopping process is commonly regarded as waste and hence discarded. During dry hopping, transfer rates of hop bitter acids are negligible due to the limited solubility of humulones in beer. In this study, samples of spent hop material were collected, freeze-dried and analysed for bitter acid content by HPLC. The untreated spent hops were then used as the sole source of bitter acids in the wort kettle on a 5 hl scale. Resulting worts and beers were analysed for bitter acid composition by HPLC to evaluate the formation of iso-humulone. Sensory evaluation was performed on fresh and aged beers using descriptive analysis. Humulone concentrations in the spent hops ranged from 0.9 to 10.3 % dry matter and 0.1 to 2.4 % w/w as is. Calculated retention rates of humulone in spent hops varied from 28 to 94 %. In most beer samples, the targeted bitterness was achieved. Sensory analysis gave no indication on decreased quality of beers brewed with spent hops. In conclusion, brewers can reuse spent hops as a bittering ingredient in the kettle to increase sustainability.

Impact of dry hopping on beer aroma, bitterness, color and haze: key-role and fate of terpenoids, polyfunctional thiols, esters, humulinones and flavan-3-ols in Belgian dry-hopped beers over two years of storage
By Sonia Collin and Carlos Silva Ferreira, UC Louvain
Dry hopping imparts distinct aromas, but also non-volatile compounds suspected of causing flavor and physical instability in beer. In this work, aromas, bitter compounds and flavan-3-ols, along with color and chill haze, were monitored in Belgian dry-hopped beers over 24 months of storage at 20ºC. Among the volatiles, various terpenoids, esters and polyfunctional thiols were found above their sensory thresholds in fresh samples. Unfortunately, most hop odorants were degraded after two years (only 45-57% of geraniol/linalool and 9% of polyfunctional thiols still detected). In addition, hop esterases were shown to strongly degrade fermentation esters. Humulinones were detected as important bitter compounds only in dry-hopped beers (up to 13.3 mg/L). Their poor stability through storage (73% of degradation after two years), comparable to that of trans-isohumulones, led to unpleasant compounds. Flavan-3-ol monomers, dimers and trimers were detected at high levels in dry-hopped beers (up to 6.6, 14.1 and 10.2 mg/L, respectively). While monomers from early hopping impact the color after aging, oligomers from late and dry hopping were pointed as responsible of colloidal instability.

Room: Madrid

Session Chair:
Filip Van Opstaele (Manager of the analytical centre of EFBT, KU Leuven, BE)

Application of atmospheric pressure chemical ionization gas chromatography-mass spectrometry (APGC-MS) to assess hop aromatic quality, terroir effects, and harvest maturity
By Nils Rettberg et al., VLB / TUB
From a brewers perspective minor hop volatiles (terpenoids, esters, ketones, acids, and S-compounds) appear of primary importance. They are well extracted when dry hopping, are transformed by yeast (enzymes), and impact beer flavor in very low quantities (ng/L-µg/L). The analysis of these volatiles is challenging, yet the search for analytical assays enabling effective qualification/quantification is ongoing. In the current study APGC-MS was evaluated for its use in hop volatile analysis. First, a suitable APGC-MS method was developed and the ionization parameters were optimized to yield maximum (protonated) molecular ion intensities. Successful validation was done by comparing quantitative data of 15 major hop volatiles as determined by EBC 7.12 and APGC-MS in >150 hop samples from >50 varieties. Most importantly, to evaluate the performance of APGC-MS to detect, identify, and quantify minor hop volatiles the method was applied to a unique sample set which was originally collected to study the effect of variety, maturity, and farm on hop quality metrics. By doing so, the ability of APGC-MS to enlarge the current understanding of hop chemistry is demonstrated.

Boosting release of hop-derived thiols with interspecies hybrids
By Kistoffer Krogerus et al., VTT
Interspecies hybridization has been shown to be a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. Thanks to the popularity of heavily hopped IPA-style beers, there is an increased demand from brewers for strains that can help boost hop aroma and reduce the cost impact of high hopping rates. Here, we explored whether hybridization could be used to construct strains with an enhanced ability to release hop-derived flavours through beta-lyase activity, which releases desirable volatile thiols. Wild Saccharomyces strains were shown to possess high beta-lyase activity compared to brewing strains, however, they also produced phenolic off-flavours (POF) and showed poor attenuation. To overcome these limitations, interspecies hybrids were constructed between three brewing and three wild Saccharomyces strains (S. uvarum and S. eubayanus). Hybrids were screened for fermentation ability and beta-lyase activity, and selected hybrids showed improved fermentation and formation of both volatile thiols (4MMP, 3MH and 3MH acetate) and aroma-active esters compared to the parent strains. Undesirable traits (e.g. POF) could be removed by sporulation.

Yeast and Enzymatic Release of Odorant Polyfunctional Thiols from Cysteinylated and Glutathionylated S-Conjugates
By William Donck et al., UC Louvain
In hops, 41 free polyfunctional thiols (PFTs) have been evidenced, including many sulfanylalkyl alcohols and their corresponding esters. More recently, besides the free forms, cysteinylated (Cys-) and glutathionylated (G-) adducts of PFTs have been identified in various hop cultivars at much higher concentrations. The release of PFT’s from Cys-adducts can be performed in several ways, including through primary fermentation by yeast. Incubation with apotryptophanase is also a solution to release free PFTs. Finally, chemical reactions during boiling and aging are able to release free forms of PFTs. Yet the release of PFTs from G-adducts has been less studied so far, despite their higher concentrations in hops. Two main strategies are currently investigated: either by using only selected yeasts or by incorporating exogenous enzymes. Enzymes such as gamma-glutamyl transferase are able to transform G- into Cys- adducts. In the present work, selection of efficient yeast strains (alone or mixed) and optimization of the primary and secondary fermentation parameters (wort density, temperature, duration, tank shape ..) will be investigated.

Development of thiols and thiol precursors in different hop varieties during hop harvest and their impact on beer flavor
By Christina Schönberger¸ BarthHaas
Thiols are sulfur containing aroma compounds that can exhibit, due to their very low aroma threshold, strong fruity flavors in dry hopped beers. In brewing, available scientific data is scarce. However, thiols are known to be hop variety specific. Their analysis is challenging, and the sensory importance is not unequivocal proven. We have investigated 5 different hop varieties. We have found that free thiols behave variety specific over harvest time and that the terroir effect is less important. We have also found that precursor structures decrease over harvest time with no increase in free thiols in the harvested hops. Benchtop fermentation trials and different dry hopping trials using different yeast strains show a very low impact of fermentation and dry hopping on the generation of thiols. Although both analytical and sensory data confirm the importance of the choice of a suitable combination between yeast strain and wort quality on flavor profile, sensory data shows a very low correlation with analytical data of free thiols. Further research needs to investigate the importance of wort composition to increase the potential of thiol release in brewing.

Room: Paris

Session Chair:
Larry Nelson, Founder, Advantage Publishing Ltd

Sustainability in maltings: A Zero Emission Malthouse
By Martijn Van Iersel and Edwin Evers, Holland Malt
As sustainability is a growing topic is in the beer-value chain, Holland Malt initiated a unique project to diminish its CO2-footprint and GHG (greenhouse gas) emissions. The project focusses on two main goals: 1) reduce the energy usage in a modern, state-of-the-art maltings with more than 50%. 2) build a maltings with zero CO2-footprint for production and zero GHG emissions. The goals for this project will be reached by a new way of energy reuse which will make it possible to increase the re-usage of the energy in the outgoing airflow. This energy recycling step is introduced without any implications for the malting process itself. In addition to that we will introduce a complete electrification of the malting plant, and a process in which guaranteed EU wind and solar energy will be used to supply the maltings. As we speak the constructions have started for the Eemshaven malting plant, constructions that will continue into 2023. When finalized early 2024, Eemshaven malting plant will produce malt with a CO2-footprint of zero, and without any GHG emissions. In this presentation we will present you with details of this newly developed process.

Efficient valorization of Breweries Spent Grains BSG for polyphenols, proteins and dietary fibers
By Thomas Wünsche, Andritz Austria
Since decades brewers and distillers are striving for solutions of better utilization of spent grains. From the use as wet and dried animal feed, over combustion solutions with upfront dewatering and extract recovery from press waters, up to biomass fermentation, all processes did not fully reflect the natural value of the inherent valuable resource base of spent grains: Polyphenols, proteins and health beneficial trace elements in the dietary fibers. Same moment there is a rapidly increased demand for alternative protein resources due to the growth of the global population by 2 Billion over the next 30 years. The price for plant-based proteins and other ingredients has double over the past 10 years. The abstracted presentation sketches an innovative valorization process based on a hydrodynamic, continuous extraction process based on cavitation, which pulls with a high efficiency enriched polyphenol powder, valuable proteins and dietary fibers rich in Arabinoxylan (AX). It touches further advantages of converting fast spoiling spent grains into storable liquid extract, taking them from the critical path of beer production, before they are evaporated to paste or dried to powder.

Starch and starch is not the same – how climate change affects malting barley
By Martina Gastl et al., TUM WZW
In the past decades, malting barley breeding has focused on maximising the starch content or the extract available from it, reaching now quantitatively at the upper limit. As a consequence of climate change, barley malt quality is often affected by anomalies in barley starch structure (obvious effect especially during heat and drought stress/harvest 2017-2019), which remains a major challenge for resistance and quality breeding. To gain a better understanding of the influence of drought stress on the starch synthesis and resulting structure, barley starches of different genotypes and locations are investigated using various analytical parameter like gelatinisation temperature AM/AP ratio, A/B granule distribution, crystallinity of the starch as well as molecular mass distribution of the dextrins (A4F).Despite technological adjustments, breweries are confronted with strong quality issues such as long or incomplete saccharification time, yield losses, insufficient fermentation degrees up to prolonged filtration procedures or turbidity in the beer caused by insufficient enzymatic and physical starch degradation.(supported by Projektverbund BayKlimaFit 2 – TEW01C02P-77738)

Demonstration project to generate carbon-neutral electricity from brewery’s wastewater by means of a 200kW fuel cell
By Kimito Kawamura and Tomomasa Kanda, Asahi Japan
It is presumed that all brewing companies are looking for technologies to reduce CO2 emissions in order to comply with the Paris Agreement. The research and development division of Asahi Group Holdings, Ltd. (later known as Asahi Quality and Innovations, ltd. (AQI) began developing power generation technology using byproduct methane gas from anaerobic wastewater treatment process at breweries, as a fuel cell in 2016. Many attempts have been made, but they have failed due to the poisonous substances. With this system, AQI succeeded in generating continuous power from fuel cells for 10,000 hours at the laboratory level in 2019. Based on this result, a new 200kW fuel cell power generation demonstration system was developed and installed at the Ibaraki brewery of Asahi Breweries ltd. with the support of the Ministry of the Environment of Japan and succeeded in generating 200kW of continuous power. In this presentation, we would like to report the contents of this technology we have developed in the hope that it will be of some help to those involved in the beer business in Europe, including our brother company Asahi Breweries Europe ltd. in reducing CO2 emissions.

Room: Madrid

Session Chair:
Tiago Brandão (Innovation & R&D Director Superbock Group, PT)

The effect of barley malt protein on hop bitter acid utilization
By Mariana Barreto Carvalhal Pinto et al., TU Berlin
Binding to protein and subsequent precipitation can lead to a reduced hop bitter acid utilization during wort boiling. This study aimed to identify specific malt protein fractions which show strong binding affinity towards hop bitter acids. Therefore, experiments were carried out to investigate the influence of hop addition on wort protein profile and vice versa, the influence of malt proteins on hop bitter acid content. Hop bitter acids were measured by HPLC, and proteins were quantified and identified by SDS-Page gel electrophoresis followed by LC-MS/MS. Nitrogen content in wort was reduced after boiling in both experiments due to protein precipitation as trub and a negative correlation was found between iso-α-acids and protein content. The protein profile was altered with respect to certain protein fractions in all trials indicating a clear interaction of specific proteins with hop bitter acids. Hence, this study highlights the impact of malt protein composition on the process efficiency, offering breweries higher process control and higher iso-α-acid utilization, e.g. through barley variety selection.

Are small starch granules from barley malt ruining the benefits of high gravity brewing?
By Charlotte F. De Schepper and Christophe M. Courtin, KU Leuven
Breweries use high gravity brewing to improve brewhouse efficiency. However, we believe that the large proportions of small starch granules in barley malt ruin part of this benefit, upsetting the fine balance between starch gelatinization and inactivation of starch-hydrolyzing enzymes during mashing. In this work, the impact of mash thickness on the gelatinization of small and large starch granules was assessed. Thicker mashes resulted in less efficient sugar production, which opposes literature data. We hypothesized that this is due to delayed gelatinization of the small starch granules during mashing, caused by wort components such as sugars. The addition of 24°P wort indeed resulted in a 10°C increase in the starch gelatinization temperature. In the case of small starch granules, this resulted in a peak gelatinisation temperature of 72.5°C. This is problematic, considering that malt β-amylase, producing maltose, is thermally inactivated rapidly at this temperature. In view of these results, the small starch granule proportion in brewing barley and malt should be considered as a selection criterium.

Current research results on the reorientation of European hop cultivation against the background of climatic and political change as well as sustainability requirements
By Walter König, Gesellschaft für Hopfenforschung
Hops is not only one of the oldest medicinal plants, but also an indispensable raw material for beer production. It is often referred to as the “soul of beer”. The international cultivation of hops grown on around 60,000 hectares, with a focus on Europe and the US, is currently facing enormous challenges as a small special culture. Above all, climate change and the increased protection of environmental resources are forcing discussion on the reorientation of hop growing for the future. Main points are the introduction of new research results in methods for more efficient, adequate irrigation and fertilization. Another key issue is the necessary reorientation of pest and disease control as well as a significant intensification of breeding and research to achieve these objectives. Best practices from organic hop production can be transferred, even partially automated, to conventional production. However, new, climate tolerant and disease resistant varieties must also find their way into brewers’ recipes to ensure that the reorientation of hop production is successful and that the sustainable supply of residue-free hops remains guaranteed.

Room: Paris

Session Chair:
Jan Niewodniczanski (Managing Director Bitburger Braugruppe, DE)

Decarbonized operation – Brewing technologies for minimal energy requirement
By David De Schutter et al., AB-Inbev
Brewers around the world are decarbonizing their operations. The brewhouse, as main consumer of thermal energy, presents a big opportunity to reduce scope I and II carbon emissions. Optimizing mashing and boiling ensures most energy-efficient processing at high quality. Industrial application of very high gravity brewing and the ABI Simmer & Strip (S&S) technology prove that all lager and ale profiles, including premium, can be achieved while reducing heat load and increasing flavor stability. This study shows that management of real degree of fermentation and improved performance on boiling markers are consistently achieved. Ensuring the consistency of the quality parameters, liquor-to-grist-ratios at or below 2-to-1, and wort gravities of above 20°P are already industrially applied. Additionally, S&S technology reduces evaporation rates down to as low as 1%. The boiling markers as key indicators for optimal stripping with minimal heat load, together with the unaffected sugar profile, prove the benefits for brewing most environmentally friendly while keeping the same flavor profile. The energy savings, depending on the brewhouse setup, amount to 10-20% of the total brewing process.

Stripping-gas free Deaeration of Water by Cold Steam Vapor – a revolutionary Degassing Technology
By Stefan Meyering et al., Corosys
Water deaeration has become more and more important in recent years: Brewers and beverage producers value product quality and low oxygen levels. At the same time, the industry is facing the challenges of climate change and a CO2 market that has become unpredictable. Conventional degassing utilizes carbon dioxide as a strip gas and is increasingly becoming a problem when it comes to environmental demands and CO2 pricing. This talk will show that degassing no longer necessarily requires an externally supplied strip gas and how this EU-patented technology works.

Design of a novel structure for a regenerable-aid beer filtration
By Nicolas Declercq and Sonia Collin, UC Louvain
The current generations of regenerable-aid filtration make it possible to obtain a filtrate whose quality meets the requirements of the brewers. However the length of the filtration cycles coupled with the delicate regeneration of the regenerable-aid does not allow this technology to be sufficiently attractive. This new technology will only be successful if it guarantees the quality, optimizes the cost/hl and contributes to reduce the environmental footprint. Several forms of particles have already been considered: spheres, fibers, angular particles as well as several materials: polyolefins, polyamides, polystyrene, coated silica…The present innovation has to be considered as the implementation of an original design in the form of an asymmetrical heterogeneous bulb particle. This specific three-dimensional structure in incompressible crystalline material will lead to longer cycle times. Thanks to his specific design the regeneration of the adjuvant may be done by alternating turbulent and laminar flow and by successive steps of solubilization and sterilization. There will be no use of caustic soda, which allows to guarantee an optimal integrity of the adjuvant in time.

Room: Amsterdam

Presenter:
Sofie Saerens

Yeast management is a crucial element of brewing good beer of consistent quality. Managing yeast to ensure certain outcomes was discovered in the late 19th century and has been utilized by the industry ever since. Having a strong, health and clean yeast is the heart of any good beer. Yet, it requires a lot of work and attention, which can be challenge in the busy breweries of today. Can this well-established practice be challenged?

Most breweries propagate yeast from slants or liquid cultures, beginning in the laboratory and growing a clean, active yeast culture in different propagation steps before pitching in the fermenters. After fermentation, the yeast is harvested from the beer and re-pitched multiple times to the next brew. This process is continued for as long as the yeast culture is determined to be healthy, clean and active.

Potential issues with this traditional propagation can be that it is time-consuming, that there might be variation in the yeast culture, leading to potential variations with the first brew as well as a risk of contamination at every additional propagation step. This results in lack of flexibility and agility in the beer production and can potentially create large bottle necks and delay of products to the market.

Therefore, Chr. Hansen has investigated how to overcome these hurdles to provide a product that: 1. Is a pure yeast culture with 2. high viability, activity and vitality of the yeast and 3. Easy to use in a flexible format. This resulted in two SmartBev™ yeast products: SmartBev™ Lager – TUM 34/70 and SmartBev™ Ale – TUM 210.

The SmartBev™ yeast have been developed in collaboration with TUM research center Weihenstephan, using some of their finest yeast and their high standards for quality insurance. The SmartBev™ yeast are designed to help the brewing industry optimize their yeast program and increase consistency in planning as well as the final beer. The product itself is delivered in a novel pouch format of frozen liquid yeast. The frozen format keeps the yeast dormant in an active state, so they are ready to start as soon as thawed. When ready to start a propagation tank, the yeast is thawed in a 30°C water bath and ready to pitch in 1 hour.

For smaller breweries where direct pitching is applied the SmartBev™ yeast can also be applied giving some of the same advantages. The main benefit reported from the craft industry is the ease of use, consistent performance, high QC standards and clean flavors in the final beer.

Therefore, the answer is yes. We believe the well-established propagation programs of yeast can be challenged and update for the benefit of the productivity, planning and the final beer quality.

Room: Madrid

Session Chair:
Paul Lefebvre (Administrateur Brasserie Lefebvre, BE)

The impact of hop kilning temperature on the aromatic and biochemical properties of American hops
By Lindsey Rubottom, Oregon State University
American hop growers have historically dried hops in the range of 62-66°C using deep bed kilns (60 – 80 cm), but they have shifted to lower temperatures (52 – 57°C) in the last ten years, particularly for new American cultivars. With the sustained popularity of hop-forward beers featuring American hop varieties with high dry-hopping rates, lower temperature drying was hypothesized to preserve hop aroma volatiles and quality. Over four harvest years (2018-2021), six popular American hop varieties were evaluated to measure the impact of drying temperature on hop quality. Using a broad range of drying temperatures (52 – 72°C) at commercial hop farms, hop quality was evaluated via chemical, biochemical, hop grind sensory, and brewing measurements. While somewhat dependent on hop variety, the overall results indicate that aromatic hop chemistry and quality may not be dramatically impacted by kilning temperature. In contrast, hop enzyme activity is reduced at higher temperatures. These results suggest that growers may dry at higher temperatures without sacrificing aroma quality, thereby offering greater flexibility and throughput for the hop grower.

Exploring the Regional Identity of Hops in the Pacific Northwest: A Case Study involving Cascade and Mosaic Hops Grown in Oregon and Washington
By Michael Fechir et al., Oregon State University
This presentation examines the regional identity (terroir) of Cascade and Mosaic® hops grown in 2020 on 41 individual fields throughout the Willamette and Yakima valleys in the Pacific northwest USA. Hops were characterized chemically (hop acids, total oil and oil composition) and sensorially (projective mapping and check-all-that-apply). Multivariate statistical analyses revealed groupings that corresponded to regional (between states) and subregional (within states) locations. To substantiate these results, a subset of hop samples of each variety was used to brew 14 dry-hopped beers (IPA) on a 2.5 hL pilot scale to evaluate the extent to which regional differences were transferred to beer. A trained sensory panel was able to discriminate between beers brewed with the same hop variety based on regional and subregional differences. Additionally, soil chemistry & physical properties, weather & climate, and farm management practices were examined and some variables were identified as potential determinants of regional differences. These results offer initial evidence of hop differences that can be tied to subregional variation.

Reducing the environmental footprint of hoppy aroma by a novel yeast-based technology
By Simon Dusséaux et al., EvodiaBio
The contribution of hops in the environmental impact of brewing has long been neglected. Farming of hops generates up to 5 kg CO2e and requires >2700 liters of water per kg of hops, while it uses fertilizers and pesticides. EvodiaBio seeks to reduce the environmental impact of brewing by rethinking the way by which beer acquires its hoppy aroma. We have developed a natural and sustainable yeast fermentation technology to produce the key aroma molecules of hops. We use them to produce standardized and tailor-made natural aroma extracts that recreate the hoppy aroma experience more economically and with much lower environmental impact. These extracts can go beyond what is possible with hops, by allowing brewers to choose their favorite aromatic notes, while leaving out less desirable ones. This flexibility promotes fast creative development by allowing quick iterations on a single brew. Additionally, it can alleviate many challenges often encountered with hops, such as aroma inconsistency, limited supply, hop burn, hop creep, and waste management. We provide data that this technology is highly efficient in adding hoppy characteristics to non-alcoholic beer, while masking off-flavors

State of the art evidence that hop terroir affects beer flavor
By Ann Van Holle et al., Proefbrouwerij
Not only variety but also terroir may have a significant impact on the brewing characteristics of hops and, consequently, on the resulting beer flavour profiles. In contrast to extensive data on variety-specific effects available, profound insights into terroir influences are lacking. Therefore, the relevance of hop terroir was explored in detail by applying three industrially important hop varieties. Eight single-hop beers were produced with Amarillo, Cascade, and Centennial hops, originating from several geographical regions worldwide. Genetic and biochemical fingerprints of the various hop batches were generated according to the methodologies as described previously (1). The biochemical and sensory attributes of the corresponding single-hop beers were investigated to elucidate the consequences of terroir-driven variations in hop brewing features related to beer flavour. It was confirmed that terroir-related hop characteristics are key considerations for brewers to obtain high-quality beers with required and consistent flavour profiles.(1) Van Holle et al. (2019) J Agric Food Chem 67:3761-3771

Room: Paris

Session Chair:
Sandra Stelma (Process capacity, Agility and Futures Manager- Beer and Spirits, Diageo, IE)

Overview of biofuel fermentations – insights, parallels and contrasts with brewers’ production practices
By Zoltan Szigeti, Human Engineering
The biofuel industry is an emerging area of biotechnology, especially seen against the background of climate change. Although brewing has a much longer legacy in the field of fermentation, than the biofuel industry, the point of why this legacy should not exclude learnings from each other is a most relevant one. In this review presentation, a close look into the differences and similarities of a mainly performance oriented vs. quality-oriented processes will be provided to the audience. Of heightened interest to brewers will be a detailed comparison of fermentation kinetics in brewing vs. in biofuel fermentations, as a result of:

Crushing and milling – particle size distribution and its yield impact;
Mashing – fermentable to solid content process control and the potential for improving Cp and Cpk;
Fermenting – pitching rates, enzymes, nutrition management and conversion efficiency;
Expectations of product yield in general.

Development of a bacterial biocontrol process applicable in the barley-malt-beer industry
By Eusèbe Gnonlonfoun et al., Université de Lorraine
Pathogenic fungi represent a generic problem for cereals as they can produce a variety of mycotoxins that represent a significant concern for the malting and brewing industries, as they may affect the quality and safety of barley, malt, and beer. In order to guarantee a better hygienic and technological quality of the malt, despite the increasingly complex and variable conditions for barley production, this communication will describe the development of an innovative biocontrol process for malting facilities. It will be based on technological bacteria, isolated from infection-resistant barley cultures, that can reduce the development of spoilage fungi and the associated mycotoxin production. The experimental approach consists of: i) determining the growth kinetics of the bacterial and fungal strains by co-culturing in order to evaluate the impact of these bacteria on the fungal pathogens; ii) carrying out a micro-malting process in order to develop the aforementioned process, and iii) evaluating the technological and sanitary properties of the generated barley malts in order to validate the process developed.

The impact of long-term pitching yeast storage on viability and fermentation performance
By Carsten Zufall et al., Cervecería Polar
The purpose of this study was to evaluate which yeast storage conditions allow the pitching yeast to conserve maximum viability and fermentation performance. For that, a lager yeast cropped after a 3rd fermentation cycle was subjected to different pretreatment and storage conditions during a three-month period. Pretreatment included washing the yeast with sterile process water. Storage conditions were varied by different gassing regimes both with air or carbon dioxide. Alternatives for an activation protocol prior to fermentation were also evaluated at laboratory scale after storage. Yeast was tested weekly for viability and microbiological purity. Additionally, a laboratory scale fermentation was performed monthly to evaluate the performance of the yeast from the different trials.
Finally, the combination of the most promising pretreatment, storage conditions and re-activation technique was successfully tested on industrial scale. The availability of a large amount of pitching yeast complying with the required viability, fermentation performance and microbiological purity is a decisive advantage saving up to two weeks of run-up time after a brewery shutdown.

Archeochemistry reveals the first steps into modern industrial brewing
By Stefan Pieczonka et al., Helmholtz Institut, TUM
The molecular composition of an exceptionally well-preserved beer bottle from the German Empire era represents a unique source about the brewing culture at the end of the 19th century, when pioneer innovations laid the foundations for industrial brewing. Comprehensive analytics including metabolomics, microbiological, sensory and beer attribute analysis could certify the unprecedented good condition of the sample on a molecular level. It enabled us to decipher molecular fingerprints for technological aspects of historical beer brewing. Besides, we describe compositional changes of beer metabolites coming with long-term chemistry in such sealed complex organic mixtures (beer ageing). By the archeochemical approach, the historical production process of the beer could be traced and the ravages of time made visible.The holistic non-targeted analytical approach not only is restricted to unraveling molecular signatures and analytical marker substances for beer quality and alterations, but could highly contribute to guide modern and industrialized brewing processes such as malting (Maillard reaction), fermentation or stability during storage. (submitted as oral presentation)

Room: Madrid

Session Chair:
Goran Matic (Western Europe Supply Chain Excellence and Innovation Director, Molson Coors, UK)

Formation of Desired Key Odorants in Wheat Beer – a Comparison with the Undesired Toxicologically Relevant Styrene
By Michael Granvogl and Valerian Kalb, Universität Hohenheim
The use of wheat and barley malts for wheat beer production introduces the so-called phenolic acids. During fermentation, these acids are transferred into the corresponding vinyl aromatics by top-fermenting yeasts. For ferulic and p-coumaric acid, decarboxylation results in the formation of the two key odorants 2-methoxy-4-vinylphenol and 4-vinylphenol, responsible for the typical, well-known clove-like and slightly phenolic wheat beer aroma. Unfortunately, this formation is accompanied by the release of the undesired and toxicologically relevant styrene (classified as possibly carcinogenic to humans (class 2B) by the “International Agency for Research on Cancer”) from cinnamic acid. Therefore, the desired and undesired volatile vinyl aromatics and the corresponding phenolic acid profiles of a large number of commercially available wheat beers were analyzed via stable isotope dilution analysis (SIDA) by means of HS-SPME GCxGC-ToF-MS and LC-MS/MS, respectively. Pale, unfiltered, alcohol reduced, light, and two dark wheat beers were analyzed to get knowledge on the impact of dealcoholization process, type of yeast, and roasting degree on the vinyl aromatic and phenolic acid pattern.

New kombucha with standardized microbial consortia
By Laurence Van Nedervelde et al., Institut Meurice
Kombucha is a traditional low-alcoholic beverage made from sweet tea and transformed by a microbial consortium (SCOBY) consisting of yeasts and acid bacteria. Considered as a niche beverage for decades, kombucha is now invading grocery stores, supermarkets, and cafés as an alternative to sodas. Its success is attributable to its low sugar content, its all-natural composition and the many health claims relayed by the scientific literature. This study aims to develop a standardized microbial consortium efficient for the production of kombucha. For this, we isolated and screened for the most suitable yeast and bacterial strains. In addition to the nature of the microorganisms constituting the SCOBY, different parameters influencing the taste and final characteristics of kombucha are investigated: the initial sugar concentration, the tea type, the proportion of each microbial partner within the SCOBY, the fermentation temperature, and the fermentation time. The results highlight the main impact of bacterial species on the organic acids profile and the secondary impact of yeast metabolism on the chemical composition of kombucha, via invertase and fermentative activities.

Bottle refermentation determines the quality of gueuze beers
By Dries Bongaerts et al., Vrije Universiteit Brussel
Lambic beer can be enjoyed as such but is usually a basis for other beers. An example is gueuze, a blend of young and old lambic beers, which is refermented in the bottle. To better understand the influence of storage time on the quality of gueuze, which is of interest for both consumers and producers, bottle refermentation was followed as a function of time. This was approached through novel microbiota and metabolite analysis techniques. Culture-dependent and -independent identification mapped the microbial species diversity and community dynamics. Metabolomics unravelled substrate consumption and metabolite production. The early bottle refermentation microbiota reflected that of the maturation phase of lambic beer production. However, the species diversity decreased over time and, after three months, mainly Brettanomyces occurred. The metabolites were mostly linked with this yeast metabolism, including an increase in several alcohols, ethyl acetate, and ethyl lactate. Other compounds linked with the typical Brett flavour slightly decreased during the first months of bottle refermentation but increased again after six months. These data can be used to optimize the storage time.

Ageing beer using the Solera Method
By Luis Miguel Barrera Arbelaez, Grupo Mahou-San Miguel
Application of the solera method to beer production. A solera is essentially a series of barrels containing an identical liquid of consecutive ages. In the case of sherry wine, the method consists of extracting a quantity of wine at intervals (25 to 50%) throughout the year, and then the barrel is refreshed with wine of the same style but a little younger. This is done because the younger wine will gradually take on the character of the older wine, and after several years, the wine in the barrel becomes practically indistinguishable from what it was before. The application of this method develops a dynamic maturation system whereby the products is transferred through a system of barrels of increasing age. For this experiment, we used a highly attenuated Saison style beer, with almost 10 degrees of alcohol and a Solera system of 8 sherry barrels. The system includes the Soleras – the oldest barrel or set of barrels – and the Criaderas or nurseries. The aim is to establish a robust methodology for the production of specialty beer and present the yearly evolution results (since 2018) using microbiological, chemical, and sensory analyses.

Room: Paris

Session Chair:
Aleksander Poreda (Head of Kraków School of Brewing, PL)

Binding of staling aldehydes to the beer matrix
By Carolina Maia et al., Nottingham University
Aldehyde adducts in beer include those with SO2, amino and sulfhydryl groups. Bound aldehydes are not reduced by yeast and are carried forward with the potential to be released and cause flavour change through shelf-life. Whilst this is known to be a major route to beer staling, surprisingly little is understood about the interactions between aldehydes and the beer matrix which give rise to the specific impacts of ageing on beer flavour. Here, we isolated and concentrated the beer matrix from 3 commercial lager beers by freeze drying and re-constitution. Free aldehyde concentrations were measured by HS-SPME-GC-MS in fresh beer and re-constituted matrix. Sulfite was completely lost during freeze drying, enabling independent adjustment for study of competitive binding between sulfite and other matrix components. A series of ‘challenge’ experiments were then conducted where the impacts of individual aldehyde additions on the displacement of other staling compounds were studied. Results provide new insights into the binding and displacement of aldehydes in beers as determined by the binding affinities of the individual compounds and the individual characteristics of a beer’s matrix.

Consistent detection of strict anaerobic beer spoilers including Megasphaera cerevisiae using an automate anaerobic jar system.
By Wade Begrow, Founders Brewing
Beer quality can be dramatically affected by strictly anaerobic bacteria including Megasphaera spp. In contrast to lactic acid bacteria (e.g. Lactobacillus brevis), Megasphaera can produce detrimental metabolites in beer such as hydrogen sulfide and organic acids including butyric acid and isovaleric acid. The risk of spoilage from strict anaerobes has intensified in recent decades because of advancements in low-oxygen packaging technology. Ultra-low total package oxygen values (<300 ppb) are desired to preserve beer freshness and shelf stability, but low TPO also opens the door for strict anaerobes to survive and potentially spoil beer after it has left the brewery.Traditional microbiological methods for bacterial beer spoilers may not be able to recover strict anaerobes including Megasphaera cerevisiae because of their inability to rapidly create and preserve anaerobic conditions during incubation. The inability to detect strict anaerobes can provide a false sense of security and could lead to serious product issues.The Anoxomat® III Anaerobic Culture System by Advanced Instruments is used extensively in clinical microbiology testing programs for detecting strict anaerobes.

Boosting intense natural fruity esters in beer with fermentation
By Luk Daenen et al., AB-Inbev
To explore the potential of non-Saccharomyces yeasts, a screening was performed based on flavour profile and fermentation performance by fermenting beer wort under anaerobic and aerobic conditions. Pichia kluyveri was found to produce exceptionally high quantities of esters such as isoamyl acetate, which is the main compound responsible for the pleasant banana aroma often found in beer. A further selection of P. kluyveri strains was made based on the ratio of isoamyl acetate over ethyl acetate which can impart a solvent character in high concentrations. By optimizing the conditions of brewing and fermentation, an intensely fruity beer can be produced which contains over 150 ppm isoamyl acetate which is about one hundred times the concentration typically found beer. This very fruity beer can be applied to enhance and diversify the natural fruitiness of lager beers, specialty beers, non-alcoholic beers, as well as other innovative beverages.

Entry and reduction of microplastics and microparticles in beer production lines
By Jörg Zacharias and Veronika Knöchel, Krones
Intensive debates are currently going on about the occurrence and effect of microplastics and microparticles in the environment. This also concerns producers of beverages. But research is still in its infancy and often reliable scientific data are lacking. Many studies focus on water as it allows for a simple analysis due to its homogeneous and transparent appearance compared to un-/filtered beer. But to this day no universal or standardized analytical method was established to define microplastics and microparticles quantities or limits. As a result, the focus is on the measurement of microparticles, and not in particular on microplastics. So, tests to find out where and to which extend microparticles are generated, entered and removed in beer filling plants were carried out using particle counters and fluorescence microscopy. These tests are done for various filling lines. Beverages, bottles, caps and the beer itself are measured at different stages. Bottle washer and filter systems are also considered. This leads to filling concepts with the lowest possible particle entry. First approaches of particle avoidance and removement have already been implemented and will be discussed.

Room: Madrid

Session Chair:
David De Schutter (Innovation & Technology Development Director Europe, AB Inbev, BE)

The use of wood alternatives for beer flavouring
By Gert De Rouck et al., KU Leuven
Wood barrel ageing of beer is very popular nowadays. However, need for space – unpredictable outcome – lots of manual work,.. are important drawbacks for up-scaled production. Chips, cubes, staves, powder, wood extracts as alternatives are available. The impact on the wood flavour is to expect although to what extent? No knowledge is present on the physico-chemical and the microbial quality of the final beer.In this study, 260 beers, brewed in our pilot brewery, varies in wood product (from chips to extract), origin (French/American), concentration, contact time, re-use, batch-to-batch difference, original extract, and yeast. Wood flavour is determined via HS-SPME-CGC-MS and sensory profiling. The impact on colloidal stability and foam stability is measured and microbiology control was performed.French oak is more spicy/pungent compared to American Oak (malate-sweet), contact time varies from 2-3 weeks when 3g/l is used (but product depending). French oak has a positive impact on colloidal stability, but all wood is negative for foam stability. Different batches resulted in equal beers. Higher alcohol results in increased flavour extraction. More conclusions will be presented.

Lager barrel aging. Evolution of key physical-chemical parameters
By Igor Oyarbide Sangroniz and Alejo Giron Gonzalez, Grupo Mahou-San Miguel
Barrel aging of beer has become a worldwide trend in the last couple of decades among craft brewers. Apart from existing traditional Old World beer wood aging, new styles have adopted the use of oak barrels in the production process, normally using ex-spirits barrels for stronger versions of ale styles. Yet, barrel aging of lagers still remains uncommon. This study focuses on investigating how barrel aging affects common parameters of lager beer. Original extract, ADF alcohol, color, pH, bitterness and VDK among others were monitored during the barrel aging process. Microbiological analyses were performed as well to determine the presence of possible yeast and bacteria contaminants. The results and techniques employed will be discussed to help brewers understand the challenges of barrel aging and how beer evolves during its maturation process.

Flavor evaluation of beer with the addition of oak during the brewing process
By Mayu Ohata et al., Sapporo Breweries Ltd.
Oak barrel is commonly used for aging and flavoring wine and whiskey. Some craft brewers have attempted to produce barrel-aged beer. Oak wood imparts a specific flavor to the finished beer, such as vanilla, smoky, spicy, and roasty. However, barrel-aging method has several disadvantages because of the need for barrels and the time-consuming process and so on. In this study, we investigated the process of beer making by adding oak during the brewing process. Oak addition is performed at the time of mashing, primary fermentation, secondary fermentation, and maturation. In previous studies, the oak material was sometimes added after fermentation but not before fermentation. We evaluated the finished beer by analyzing the oak-derived compounds and by sensory evaluation. The results revealed that aroma of oak was imparted to the beer, regardless of the oak addition timing and within a shorter time than that in the case of barrel aging. Some differences in flavor characteristics were confirmed between the finished beers. These results suggested that the addition of oak during the brewing process is effective in imparting the characteristic flavor and aroma to the finished beer.

Room: Paris

Session Chair:
Walter König (Director Bayerischer Brauerbund and Secretary, German Malting Barley Association e.V., DE)

Is there a “Terroir” impact of local brewing barleys on beers?
By Anne Pietercelie et al., Institut Meurice
Since 2016, the Belgian beer culture has been included in the UNESCO list of intangible heritage of humanity. However, it is clear that some of the raw materials that make up our beers, such as barley malt and hops, are rarely of Belgian origin. This research project presented here is part of a dynamic of local valorisation of malting barley by studying the influence of the barley variety and its growing conditions (geographical location, cultivation practices, etc.) on the flavour of the beer. Two approaches are envisaged: the first consists of choosing the same variety, sown in different cultivation areas in Wallonia (pedoclimatic effect), while the second aims to monitor several varieties on the same plot (varietal effect). In both cases, the barleys are harvested, stored, and malted under the same standardised conditions and are then used in an identical beer recipe that will be characterised analytically and sensorially in order to highlight a “terroir” impact on the finished product. The results of the 2021 harvest are discussed and the first trends identified.

Pythium oligandrum as a biocontrol agent against Fusarium in the malting of brewing cereals
By Carlo Antonio Ng et al., University of Chemistry and Technology Prague
The growing incidences of Fusarium head blight in wheat and barley due to changing climate conditions leading to growing food safety concerns caused by the increased production of mycotoxins. Due to this, various control methods have been proposed including chemical and physical treatments to suppress fungal growth in malting, with biological methods showing promise due to the absence of undesirable by-products. The potential of Pythium oligandrum as a novel biocontrol agent in suppressing Fusarium culmorum growth during the malting of wheat and barley was investigated through RT-PCR. The effect of fungal suppression on the production of deoxynivalenol (DON) and deoxynivalenon-3-glucoside (D3G) was determined through LC-MS/MS. Addition of P. oligandrum showed promise when added with the steeping water in the earlier stages of the malting process. Varying the treatment dosages of the biocontrol agent yielded negligible differences. The decreases in fungal DNA resulted to decreases in the produced mycotoxins, resulting total DON reduction of up to 86% in wheat malt, and up to 37% decrease in barley malt with the application of P. oligandrum, compared to the untreated grains.

Identification of factors linked to beer gushing in order to develop a rapid test for gushing potential detection in raw material
By Julien Billard, IFBM-Qualtech

Beer gushing is an unprovoked over-foaming following the opening of a bottle. Primary gushing is highly dependent on barley growing and harvesting climatic conditions. This phenomena can have economical and reputational consequences for breweries. Current techniques, such as the modified Carlsberg test, provide information on a predictive gushing potential of malt with a high uncertainty and is time consuming. Thus, a rapid screening test on raw material to detect the gushing potential of malt could be of interest for the malting & brewing industries. The aim of this study is to identify markers of beer gushing in order to develop a method for their detection and/or quantification.
Proteins from industrial malt batches were extracted and analyzed. A bioinformatic strategy has been used to identify proteins of interest linked with gushing potential. Afterwards, recombinant target proteins were used to produce antibodies in order to develop an ELISA test against these markers on raw materials. The detailed methodology and the results will be presented and discussed.

Room: Madrid

Session Chair:
Sandra Stelma (Process capacity, Agility and Futures Manager- Beer and Spirits, Diageo, IE)

Production of low alcohol beer – a review of methods
By Alejo Giron Gonzalez, Grupo Mahou-San Miguel
Beer sales in Spain reveal a unique characteristic of the Spanish market. In 2020, non-alcoholic beer represented 13% of beer consumed in Spain. Recent NABLAB product releases signal the interest of consumers in this product category. Low alcohol and non-alcoholic beer has become a worldwide trend in recent years and it is forecasted to increase up to 20% of sales volume in certain markets. Consumers demand healthier options and are increasingly looking for better tasting alternatives to regular beer. As the market leader in Spain, Mahou S.A. has produced non-alcoholic beer for over 25 years and has developed an insight knowledge of NABLAB production and development. This presentation will review several approaches to brewing non-alcoholic beers including traditional cold fermentation, the use of novel alternative microorganisms and physical removal of alcohol. It will cover the challenges and advantages of each method and strategies to optimize the production and flavor profile of NABLAB products.

Oxidation risk emerges as the main weakness of NABLABs beers, much more than the absence of wort aldehyde reduction
By Margaux Simon and Sonia Collin, UC Louvain
A growing interest for non-alcoholic (NAB, ≤ 0.5% ABV) and low-alcoholic beers (LAB, 0.5-1.2 % ABV) emerged in the last decade. Two main types of processes are currently used to produce NABLABs: physical (dealcoholization or membrane systems) and biological methods (cold contact or use of « maltose-maltotriose negative » yeasts). The aim of the present work was to assess the quality of eleven commercial NABLABs available on the Belgian market, issued from different technological processes. Surprisingly, most of them already exhibited when fresh the usual staling defects of a six-months lager beer (dimethyltrisulfide, bêta-damascenone, methional, sotolon, oxidized flavan-3-ols,…). In absence of ethanol, strong degradations were also noticed for isohumulones and flavan-3-ols, leading to unpleasant bitterness, more color and colloidal instability through storage. In conclusion, as oxidation risk emerges as the main weakness of NABLABs beers, efficient antioxidants are needed to improve their acceptability.

A new approach to produce a non-alcoholic beer (≤0,0% abv) by a dual stage process: limited fermentation and vacuum evaporation.
By Paulo Magalhães, Superbock Group
Despite the increasing demand, the production of non-alcoholic beers is still limited by unsatisfactory or artificial flavour and taste. In this study, a new approach to producing non-alcoholic beer (≤0,0% abv) is presented, in which the main alcohol-reducing techniques, limited fermentation and vacuum evaporation by the Spinning Cone Column (SCC) technology were combined. The process was optimized by the variation of the main technological parameters to determine the effect of different operating conditions on the quality and organoleptic properties of the dealcoholized beer.Some important beer quality parameters were determined, as well as the volatile composition by gas chromatography and the organoleptic characteristics by a trained panel and consumers. The findings indicated that the dual stage method in an appropriate process to produce 0,0% abv beer. The content of aldehydes and other esters compounds were lower in the beer produced by dual stage process. On the other hand, the report of the panel showed that there was preference by the 0,0% abv prototype since it denoted a more standard beer profile and with fewer off flavours, such as mercaptans and sulfur compounds.

How low can you go? – development of a biological strategy for 0.0% ABV beer production
By Brian Gibson et al., TU Berlin
Fermentation with maltose-negative yeasts is a viable option for low-alcohol beer brewing. Production of beers with 0.0% ABV is however still carried out via ‘physical’ methods of alcohol removal. Reduced production and capital expenditure costs would be expected if such beer could be made in a ‘biological’ process with speciality yeast. Here, four yeast species – originally from sourdough cultures and known to be suitable for low alcohol (0.5% ABV) brewing – were assessed for their ability to produce beer via cold-contact fermentation. The ability to reduce wort aldehydes while producing minimal alcohol was assessed. Torulaspora delbrueckii showed the most potential, largely due to its sensitivity to cold. A selected strain had the ability to reduce aldehydes below flavour thresholds, while producing as little as 0.03% alcohol – much lower than the 0.28% ABV produced by S. pastorianus under the same conditions. Beers produced with T. delbrueckii and the reference strain could not be distinguished in sensory trials, despite the differences in alcohol. Results suggest that T. delbrueckii could be used in cold-contact fermentation to produce beers with alcohol at, or close to, 0.0%.

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