Symposium Brewing - Malting
- For whom
- Students , Employees , Alumni
- When
- 06-12-2019 from 06:30 to 12:00
- Where
- Auditorium D, buildingD, UGent Campus Schoonmeersen, Valentin Vaerwyckweg 1, 9000 Gent
- Organizer
- Koninklijke Oud-Studentenbond Fermentatio
- Contact
- dana.vanderputten@hogent.be
- Website
- http://www.fermentatio.be/studiedag.php
Programme
08.30 Welcome
08.45 Introduction by Marc Strubbe
09.00 Active dry yeast and the world of taste & pleasure - Gabriela Montandon, Fermentis by Lesaffre
09.30 The application of hop oils at beer production - Frank Peifer, Hopsteiner
10.00 Dealcoholisation of beer with the new GEA AromaPlus Technology - Ralf Scheibner, GEA
10.30 Lambiek, de wildste van alle bierdromen - Frank Boon, Brouwerij Boon
11.00 Break
12.00 The interaction effect between vibrations and temperature simulating truck transport on the flavour stability of beer - Alexander Paternoster, University of Antwerp
12.30 Dry Hopping Process Challenges - Kim Verschueren, Agidens & Alyce Hartvigsen, Alfa Laval
13.00 Brewing with Green Malt - David Cook, University of Nottingham
13.30 What's brewing under the kombucha scoby? - Jessika De Clippeleer, Ghent University and HOGENT
13.50 Bekendmaking winnaars 'Brouwquiz'
14.00 Netwerklunch in 'De Foyer'
Fee
-
member of Fermentatio € 60
-
non-member € 90
-
retired/applicant € 45
-
young alumni UGent/HOGENT (2016-2019) € 45
-
lectures without lunch € 50
Per membership only one registration at member rate is allowed.
Registration
1. Pay the amount and mention the name of each participant on the bank account of Fermentatio:
- IBAN: BE36 7370 0726 9181
- BIC/SWIFT: KREDBEBB
2. Mail the name of the participants to info@fermentatio.be before 22 November 2019.
After November 29th, cancellations will not receive a refund.