Subtotal: $20.400,00
HOP THIOLS RELEASE IN BEER BY SAFALE™ YEASTS
Janssens, P. 1 1Technical Manager Brewer at Fermentis BU of Lesaffre p.janssens@fermentis.lesaffre.com
Author: Victoria De Garcia
BEST PRACTICES OF S. CEREVISIAE PROPAGATION FOR BEER PRODUCTION
Ludwig, D. 1 1Brau-Ingenieur. Process & Technology Engineer. Brewery, Food & Beverage Ludwig.Deller@esau-hueber.de
REPURPOSING BREWERY CONTAMINANT YEAST AS PRODUCTION STRAINS FOR LOW-ALCOHOL BEER FERMENTATION
Krogerus, K.1; Eerikäinen, R.1; Aisala, H.; Gibson, B.1 1VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland Kristoffer.krogerus@vtt.fi A number of fungal isolates were recently obtained from a survey of the microbiota of multiple breweries and brewery products. Here, we sought to explore whether any of these […]
PICHIA KLUYVERI FOR PRODUCTION OF ALCOHOL FREE BEER – A TRUE BREWING SOLUTION
Carlsen, S. 1 1PhD – Senior Application Specialist, Fermented beverages, Chr. Hansen A/S DKSICA@chr-hansen.com
MIXED CULTURE METAGENOMICS OF THE MICROBES MAKING SOUR BEER
Piraine, R. E.1,2; Leite, F. P. L.2; Bochman, M.1 1Indiana University, Molecular & Cellular Biochemistry Department, Bloomington, Indiana, USA; 2 Laboratório de Microbiologia, Centro de Desenvolvimento Tecnológico, Universidade Federal de Pelotas, Pelotas, RS, Brazil bochman@iu.edu “Sour” is perhaps the original beer style because the microbes living on malted grain used for brewing and the wooden […]
KVEIK: GENOMIC AND PHENOTYPIC CHARACTERIZATION OF TRADITIONAL NORWEGIAN BREWING YEASTS
Preiss, R.1 1Escarpment Laboratories, Guelph, Canada richard@escarpmentlabs.com Within the last five years, Norwegian kveik yeast have ascended from obscurity to mainstream adoption in the brewing industry. In particular, kveik yeast has captured the interest of homebrewers and craft brewers because of its reported advantages in terms of temperature range, fermentation speed, and flavour production. We […]
LINKING BEER CHEMISTRY TO AROMA USING MACHINE LEARNING
Verstrepen, K.1 VIB Lab for Systems Biology, Center for Microbiology. KU Leuven Laboratory for Genetics and Genomics, Leuven Institute for Beer Research; LIBR Bio-Incubator. Gaston Geenslaan 1, 3001 Heverlee-Leuven, Belgium kevin.verstrepen@kuleuven.be
PRODUCTION OF ETHANOL IN NORTHERN PATAGONIA FOR USE IN THE PREPARATION AND LOCAL SUPPLY OF SANITIZANTS
Bruzone, M.C.1; Burini, J.1; Wesley, S.2; Castellani, H.3; Libkind, D.1 1Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC; CONICET-UNCo), San Carlos de Bariloche – Argentina; 2Wesley Brewery, San Carlos de Bariloche – Argentina; 3 Sir Hopper, Buenos Aires – Argentina. clarabruzone@gmail.com En los comienzos de […]
GENETIC IMPROVEMENT OF NATIVE STRAINS OF S. EUBAYANUS FOR BEER FERMENTATION
Vega-Macaya, F.1.2; Mardones W.1.2; Cubillos, F.A.1.2 1Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; 2ANID – Millennium Science Initiative Program – Millennium Institute for Integrative Biology (iBio) Franco.vega@usach.cl Actualmente existen limitadas cepas comerciales para fermentación de cerveza lager, donde S. eubayanus presenta un nuevo potencial de desarrollo […]
BLIND TASTING ON SINGLE HOPPED BEERS: FINDING CORRELATIONS BETWEEN HOP CATALOGS AND REAL HOPPY CHARACTER IN BEER
Mengoni H.1, 2, 4; Legisa D.2, 3,4 1Labrador Dorado brewery, Buenos Aires, Argentina; 2Fraternité brewery, Buenos Aires, Argentina; 3Industrial Biotechnology R&D Centre, National Institute of Industrial Technology (INTI), Gral. San Martin, Argentina, 4Bräu.edu team. hmengoni@agro.uba.ar Brewing recipe design is mainly based on colleagues’ expertise, information available in catalogs, and certificates of analysis (CoA’s). […]
