EBC Congress 2019 – Provisional Programme

The congress of the European Brewery Convention will take place in Antwerp in the period 2-6 June 2019. The EBC congress is one of the most important brewing technical events in Europe as well as across the globe. It appeals to researchers, technologists, scientists and other professionals involved in the fields of brewing, malting, beverage engineering and fermentation.

  • The congress will be attended by about 500+ professionals.
  • There will be more than 60 presentations.
  • More than 120 technical posters have been accepted.

Monday 3 June 2019

Discover the programme now!

Tuesday 4 June 2019

Discover the programme now!

Wednesday 5 June 2019

Discover the programme now!

EBC Congress 2019 – Monday 3 June 2019

Sustainability and Climate Change

8h30 – 9h00
KEY NOTE: Sustainability & Climate Change (tbc)

9h00 – 9h30
9206: Comparison of Saaz growing in climatically different and challenging years. Gahr, Hopfenveredlung St. Johann / HVG, Germany

9h30 – 10h00
8108: Processing Brewer’s Spent Grains & Trub for Food Ingredients. Hobley, et al., Techn. Univ. Denmark & Carlsberg A/S

10h00 – 10h30
9171: Impact of the climate change on hops – exemplified by the Hallertau Growing Region. Schüll, et al., HVG & HVE St. Johann, Germany

10h30 – 11h00
Coffee / Tea, followed by joint BF / EBC plenary 11h00 – 12h30.

12h30 – 14h00
Lunch

Yeast & Fermentation

14h00 – 14h30
9159: Use of wine non-Saccharomyces yeast for brewing. Drosou, et al., Athens, Nat. Techn. Univ. Greece

14h30 – 15h00
9179: Yeast proteomics during beer fermentation: challenges and prospects. Costa, et al., UGent, Belgium

15h00 – 15h30
9162: Saccharomyces cerevisiae var. diastaticus- friend or foe? Meier-Dörnberg, TUM Weihenstephan (BLQ), Germany

15h30 – 16h00
9143: The Guinness Yeast: 250 Years in the Making. Kerruish & Stelma, Diageo plc, Ireland

Technical reviews and insights

14h00 – 14h30
9127: Teff (Eragrostis tef (Zucc.) Trotter) and quinoa (Chenopodium quinoa W.) as novel raw materials for brewing. Marcone, et al., CERB / Univ. Perugia, Italy

14h30 – 15h00
9139: Process innovation at Asahi Breweries – The pursuit of ultimate consistency of quality in Asahi Super Dry. Ito, et al., Asahi Breweries Ltd.

15h00 – 15h30
9155: Identification of factors at the origin of the phenomenon of beer gushing in order to develop a premature detection technique of gushing risk. Billard, et al., IFBM, Univ. Lorraine, France

15h30 – 16h00
9187: Sourdough cultures as a source of speciality yeast for the brewing industry. Gibson, et al., VTT / Metropolia Univ. Appl. Sc., Helsinki, Finland

16h00 – 16h30  Coffee / Tea/ Beer

Yeast & Fermentation

16h30 – 17h00
9154: Exploiting Yeast Diversity For Product and Process Optimisation. Smart, Univ. of Cambridge, UK

17h00 – 17h30
9167: Impact of Fermentation Parameters and Hops on the Flavour Expression of Beer Yeasts. Montandon, et al., Fermentis, France

17h30 – 18h00
9163: Rapid Assessment of Yeast Phenotypic Diversity through the Application of Raman Spectroscopy. Yang He, et al., Tsingtao Brewery, China

Technical reviews and insights

16h30 – 17h00
9180: The copper binding affinity of wort during the brewing process. Pagenstecher, et al., Univ. Copenhagen, Denmark

17h00 – 17h30
8030: Unlocking the potential of lactic acid bacteria and their application in malting and brewing. Arendt, et al., UC Cork, Ireland

17h30 – 18h00
8029: Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria. Rachon, et al., CampdenBRI, UK

EBC Congress 2019 – Tuesday 4 June 2019

Hops in Beer

8h30 – 9h00
8103: Taking hop aroma apart: Supercritical CO2 fractionated oils offers new flavour possibilities for brewers. Dietz, et al., Univ. of Nottingham, UK

9h00 – 9h30
8088: Exploring hop derived contributors to beer bitterness using data-independent acquisition (DIA). Rettberg, et al., VLB Berlin, Germany

9h30 – 10h00
9196: Dimethyl sulfide in beer: the potential role of hops. Salanouve, et al., NYSEOS & Oregon State Univ., France & USA

Wood & Beer

8h30 – 9h00
9115: Beech wood sawdust as a sustainable filter aid for pre-coat filtration. Panglisch, et al., TU Berlin, Germany

9h00 – 9h30
9172: Wooden barrels are an additional source of microorganisms for lambic beer production. De Roos & De Vuyst, VUB, Belgium

9h30 – 10h00
8106: How aging in tropical wood barrels may create an identity for Brazilian beer. Silvello, et al., Univ. of São Paulo, Brazil

10h00 – 10h30 Coffee / Tea

Malting Processes

10h30 – 11h00
9202: Malting barley agronomy & quality : evolution of the raw material qualities other 20 years in France. Schmitt, IFBM-Qualtech, France

11h00 – 11h30
6966: Germination Kilning Combo Drum – an old method combined with new technology. Remmelberger, Kaspar Schulz, Bamberg, Germany

11h30 – 12h00
9144: First time quantification of cysteinylated aldehydes in malt and brewery samples. Trueba, et al., KUL / UGent / Wageningen Univ.

12h00 – 12h30
9165: Quantitative monitoring of beer staling aldehydes during the malting process. Filipowska, et al., Bioengineering Technology TC, KUL, Gent, Belgium

Beer Styles, including non-alc. / low-alc. Beer

10h30 – 11h00
9164: Non-Starch Carbohydrates from unmalted cereals as mouthfeel contributors in NABLAB and Light beers. Langenaeken, et al., LFoRCe & KU Leuven, Belgium

11h00 – 11h30
9178: Chance and Challenge: Non-Saccharomyces yeasts in non-alcoholic and low alcohol beer brewing. Bellut, et al., UC Cork, Ireland

11h30 – 12h00
9128: An innovative production of low alcohol beer using a Mrakia gelida. Sileoni, et al., CERB / Univ. Perugia, Italy

12h00 – 12h30
8104: Temporal dominance of sensations (TDS) paired with dynamic wanting: A new method of sensory evaluation with consumers for a better understanding of beer drinkability. Wakihira, et al., Asahi Brew. / CSGA / CNRS / INRA

12h30 – 14h00 Lunch

Malt, Hops & Flavour

14h00 – 14h30
9192: Understanding aromatic stability in dry-hopped beer. Huismann, et al., ICBD / Heriot-Watt Univ., Edinburgh, UK

14h30 – 15h00
9194: Influence of whirlpool temperature on hop aroma intensity in ale beers. Hartmann, et al., Barth-Haas Group, Germany

15h00 – 15h30
9142: How to optimize the utilization of hop cysteine and glutathione S-conjugates in late and dry hopping : Focus on dual hops and Saaz. Chenot, et al., UCL Louvain-la-Neuve, BE

15h30 – 16h00
9184: Functionality of hop proanthocyanidins in brewing: an alternative to tannic acid? Cook & Gadon, Univ. Nottingham, UK

Technical reviews and insights

14h00 – 14h30
9153: Microplastic in beer. Born, PALL, Germany

14h30 – 15h00
6977: Functional prediction of beer cross-flow membrane filtration efficiency from malt quality. Evans, et al., Univ. of Tasmania, Australia

15h00 – 15h30
8089: New insights into the cleanliness of washed returnable bottles. Pahl, et al., VLB Berlin

15h30 – 16h00
8109: Status and Trends in Beer Filtration – A Brewery Managers’ Perspective. Lustig, Deutscher Brau- und Malzmeisterbund, Germany

16h30 – 18h00 Coffee / Tea / Beer & Poster Session. Joint sundowner beers (BF & EBC)

EBC Congress 2019 – Wednesday 5 June 2019

Flavour Development in Fermentation

9h00 – 9h30
9181: Sulphite content of beer : impact of raw material & fermentation parameters. Schwebel & Schmitt, IFBM, France

9h30 – 10h00
8101: Yeast Strain Specific Release of Cystein-Conjugated Thiols like 4-MSP by β-Lyase Activity. Michel, et al., TUM Weihenstephan (BLQ), Germany

10h00 – 10h30
9173: Metabolization of glycated amino acids from wort by different S. cerevisiae strains. Hellwig, et al., Univ. Dresden, Germany

Brewing Technology

9h00 – 9h30
8092: A rapid and objective method for in situ determination of a degree of sensory deterioration of beer caused by aging process. Olšovska, et al., Research Inst. Brewing Malting & Charles Univ., Prague. Czech Republic

9h30 – 10h00
9186: More sustainable brewing and increased flavour stability due to the AB InBev Simmer & Strip technology. De Schutter, et al., AB Inbev, Belgium

10h00 – 10h30
9112: Influence of mashing parameters on filter cake structure and filterability in the lauter tun. Hennemann, et al., TUM Weihenstephan, Germany

10h30 – 11h00 Coffee / Tea

The concept of terroir in brewing materials

11h00 – 11h30
9147: Development of the methodology for determination of the geographical origin of hops. Košir, et al., Slovenian Instit. Hops and Brewing & IJS Slovenia

11h30 – 12h00
9183: Characterising the diversity of wild hops (Humulus lupulus) from Portugal. Junior, et al., LAQV / REQUIMTE, Univ. Porto & TUM Weihenstephan, Portugal & Germany

12h00 – 12h30
9140: Native yeasts from Ecuadorian chichas: insights into their potential application in beer production. Vallejos, et al., I2SysBio, Univ. Valencia & VTT, Spain & Finland

Beer & Brewing Materials Analysis

11h00 – 11h30
8098: Critical assessment of calibration strategies for effective beer flavor analysis by solid-phase microextraction (SPME). Thörner, et al., VLB Berlin, Germany

11h30 – 12h00
8094: International Calibration Standards for hop and beer analysis – Overview and News. Biendl, Hopsteiner, Germany

12h00 – 12h30
9124: The influence of dry-hopping on selected chemical-physical characteristics of beer. Zarnkow, et al., BLQ, TUM Weihenstephan, Germany

12h30 – 14h00 Lunch

The concept of terroir in brewing materials

14h00 – 14h30
9113: Genetic and biochemical approach to study the impact of terroir on the brewing value of hops. Van Holle, et al., De Proefbrouwerij / UGent / ILVO, Belgium

14h30 – 15h00
9131: Effect of harvest time on polyphenols profiles of Saaz hops and beer taste. Kumagai, et al., Suntory Beer Ltd., Japan

 

Beer & Brewing Materials Analysis

14h00 – 14h30
9177: Insights on the lager beer volatile terpenic compounds through an advanced chromatographic tool. Martins, et al., QOPNA, Univ. Aveiro & Superbock Group, Portugal

14h30 – 15h00
9126: Arabinoxylans in the brewing process – an underestimated substance class? Kupetz, TUM Weihenstephan, Germany

15h00 – 16h15 CLOSING SESSION:
Key-note and subsequent Panel Discussion.

Retired brewing professors round table:
Prof. L. Narziss, Prof. Ch. Bamforth, Prof. G. Aerts & Prof. K. Smart
to be moderated by Ina Verstl

Best paper / best poster, etc. Award / logistical announcements farewell & techn.

Tours departure from FMCCA to Farewell Party venue at 17h30 latest

19h00 – 23h15 FAREWELL PARTY

(Venue and format still to be discussed and decided)

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