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.