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Confirmed presentations
Simon Carlsen
Denmark PhD – Senior Application Specialist, Fermented beverages, Chr. Hansen A/S
Pichia kluyveri for production of alcohol free beer – A true brewing solution
Fábio Faria-Oliveira
White Labs, Denmark
Delicious Leftovers: valorization of yeast production side-streams into tasty food
Cubillos, Francisco
USACH, Chile
Genetic improvement of native S. eubayanus strains for an efficient fermentation performance
Hutzler, Mathias
Weihenstephan Research Center, Germany
Ýeast hunting in Europe and the brewing potential
Preiss, Richard
Escarpment Labs, Canada
Kveik: genomic and phenotypic characterization of traditional Norwegian brewing yeasts
Cadez, Neza
University of Ljubljana, Slovenia
Adaptive evolution at genomic and phenotypic level of the Lager strain W34-70 after 30 re-repitchings
Christiansen, Rob
New Belgium Brewery, USA
Brewing with sake kasu, an experiment in using sake pressed yeast and bacteria to make beer.
Sedin, Dana
New Belgium Brewery, USA
Mid Fermentation Dry-Hopping: Impacts to Flavor and Fermentation Performance
Hittinger, Chris
Wisconsin University, USA
What makes a lager yeast? The genetics and genomics of key traits
Turgeon, Zachari
Renaissance BioScience, Canada
Selection and characterization of a non-Diastatic Saison using non-GMO breeding techniques: LalBrew®️ Farmhouse
Daute, Martina
Abertay University, UK
Non-Saccharomyces yeasts for whisky fermentations
Duham, Maitreya
University of Washington
Mutant beer: watching yeast evolve in real time in the brewery
Yurkov, Andrey
DSMZ-German
Collection of Microorganisms, Germany Wild brewing yeasts: Regulatory aspects, adequate conservation and the role of culture collections
Libkind, Diego
IPATEC (CONICET-UNComahue), Argentina
Lessons and learnings from a decade with S. eubayanus
Verstrepen, Kevin
KU Leuven, Bélgica
Linking beer chemistry to aroma using machine learning
Speaker | Country | Affiliation | Title |
Simon Carlsen | Denmark | PhD – Senior Application Specialist, Fermented beverages, Chr. Hansen A/S | Pichia kluyveri for production of alcohol free beer – A true brewing solution |
Fábio Faria-Oliveira | Denmark | White Labs | Delicious Leftovers: valorization of yeast production side-streams into tasty food. |
Cubillos, Francisco | Chile | USACH | Genetic improvement of native S. eubayanus strains for an efficient fermentation performance. |
Hutzler, Mathias | Germany | Weihenstephan Research Center | Yeast hunting in Europe and the brewing potential |
Preiss, Richard | CANADA | Escarpment Labs | Kveik: genomic and phenotypic characterization of traditional Norwegian brewing yeasts |
Cadez, Neza | Slovenia | University of Ljubljana | Adaptive evolution at genomic and phenotypic level of the Lager strain W34-70 after 30 re-repitchings |
Christiansen, Rob | USA | New Belgium Brewery | Brewing with sake kasu, an experiment in using sake pressed yeast and bacteria to make beer. |
Sedin, Dana | USA | New Belgium Brewery | Mid Fermentation Dry-Hopping: Impacts to Flavor and Fermentation Performance |
Hittinger, Chris | USA | Wisconsin University | What makes a lager yeast? The genetics and genomics of key traits |
Turgeon, Zachari | CANADA | Renaissance BioScience | Creation and characterization of a non-Diastatic Saison using non-GMO breeding techniques: LalBrew Farmhouse |
Daute, Martina | UK | Abertay University | Non-Saccharomyces yeasts for whisky fermentations |
Duham, Maitreya | USA | University of Washington |
Mutant beer: watching yeast evolve in real time in the brewery
|
Yurkov, Andrey | Germany | DSMZ-German Collection of Microorganisms | Wild brewing yeasts: Regulatory aspects, adequate conservation and the role of culture collections |
Libkind, Diego | Argentina | IPATEC (CONICET-UNComahue) | Lessons and learnings from a decade with S. eubayanus |
Verstrepen, Kevin | Belgium | KU-Leuven, Belgium | Linking beer chemistry to aroma using machine learning |
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