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LECTURE ABSTRACTS L 01 Brewing’s Got Talent – The Impact of Brewing on Science L 02 EBC and EBCU: Science and the beer consumer. A win-win relationship? L 03 The environmental performance of the European brewing sector Katherine Smart 1 1SABMiller plc, Woking, United Kingdom Henri Reuchlin 1 1Chairman of the European Beer Consumers Union (EBCU), St. Albans, United Kingdom John Koop 1 1 KWA Bedrijfsadviseurs BV, Amersfoort, The Netherlands DESCRIPTION OF TOPIC: Brewing can be considered to be the most interesting combination of art, skill, technology, engineering and science. However, brewers are seldom given credit for their contributions to novel scientific discovery, despite an enviable heritage in this regard. During this presentation the impact of brewers on some of the most important scientific discoveries will be discussed. Many eminent scientists have been attracted to and intrigued by key brewing challenges and this presentation will explore what drives these individuals towards our sector. Insights into the future of brewing science and engineering will be discussed. Katherine Smart DESCRIPTION OF TOPIC: EBC and EBCU might only differ one confusing letter, but science and consumers are worlds apart. That is, from a consumers’ point of view. Most consumers will hardly ever think about science and beer, or science and food in general. If we do, it will be seldom in a positive way. Science is scary. It is opposed to all emotions surrounding our favourite beer brands: authenticity, heritage and enjoyment. But is it really that sad? There might be more in the relationship between science and the beer consumer than meets the eye. The European Beer Consumers Union (EBCU) is a federation of thirteen independent national beer consumer organisations across Europe, with a combined membership of over 170 000 members which represent the views and interests of beer consumers across Europe. DESCRIPTION OF TOPIC: Brewers in Europe consider the environment as very important. They depend highly on the environment for resources, both in quality and in quantity. A high level of environmental awareness is not only important to ensure that sufficient resources of high quality are available, both now and in the future, but also to meet the general public‘s environmental expectations. Therefore, The Brewers of Europe commissioned a study to describe the environmental performance of the brewing sector in Europe. This paper presents the changes and trends in environmental performance over the years 2008 to 2010 of 156 European breweries, representing 62% of the total beer production volume in Europe. The key areas addressed are water, energy, greenhouse gases, secondary products, waste(water) and packaging. This quantitative data is supported and illustrated by a selection of prominent case studies. Katherine Smart completed a BSc (Hons) in Biological Sciences at Nottingham University and was awarded the Rainbow Research Scholarship to complete a PhD in Brewing Yeast and Fermentation at Bass Brewers, Burton-on-Trent. This was where her passion for brewing science began. She has held fellowships and academic positions at the University of Cambridge, Oxford Brookes University and most recently at the University of Nottingham where she was the SABMiller Professor of Brewing Science. Katherine cites as her achievements the founding of the National Brewing Library at Oxford Brookes University and the Bioenergy and Brewing Science Centre at the University of Nottingham. During her academic career Katherine received several awards for her research including the Institute of Brewing and Distilling Cambridge Prize (1999), the prestigious Royal Society Industrial Fellowship (2001– 2003), an Enterprise Fellowship (2002) and the Save British Science Award at the Houses of Parliament in the UK (2003). In 2012, she joined SABMiller as Group Chief Brewer. She also holds a Professorial role at the University of Nottingham. Katherine is a Fellow of the Institute of Brewing and Distilling, the Royal Society of the Arts, Manufacturing and Commerce and the Society of Biology. She has served as Council and Board member for the IBD, the ASBC and several Microbiology Societies. She has published extensively. Henri Reuchlin Henri Reuchlin has more than fifteen years of experience in the brewing sector holding several positions within trade organisations. Henri has been involved in strategic cooperation projects in raw materials, logistics, environmental issues and public relations. In 2008 Henri founded BIERburo, providing management, commercial and communication services to the brewing industry in the Netherlands. He is co-founder of the Foundation for Dutch Beer Education, Circle of Dutch Family Brewers and the Dutch Beer Week, as well as author of a book on beer and art. In November 2012 Henri Reuchlin was elected chairman of the European Beer Consumers Union. Henri holds a master in both biotechnology and corporate communication. John Koop John Koop is a senior consultant watermanagement at KWA Bedrijfsadviseurs in The Netherlands. He assists companies in all water related issues, from water intake through use in processes to finally discharge or reuse. He is experienced in international water and energy saving projects in the beer and beverage industry. 24
L 04 Worldwide energy and water efficiency benchmark L 05 Advances in hop aroma research - how much do we know today? L 06 Craft brewing: The new global force and its implications for the brewing industry Taco Juriaanse 1 , Gordon Jackson 2 , Anastassia Johnson 3 , Fons Pennartz 4 1Dutch Brewers Association, Den Haag, The Netherlands, 2Campden BRI, Brewing Services, Nutfield, United Kingdom, 3Campden BRI, Environmental, Nutfield, United Kingdom, 4KWA Business Consultants, Amersfoort, The Netherlands Christina Schönberger 1 1Barth Innovations, Nuremberg, Germany Larry Nelson 1 1Advantage Publishing Ltd, Reigate, United Kingdom DESCRIPTION OF TOPIC: This presentation will include the results of the Worldwide Energy and Water Efficiency Benchmark of the brewing industry based on the data for year 2011. This is the 4th energy benchmark and 2nd water benchmark undertaken by Campden BRI and KWA Business Consultants. We have carried out benchmarking projects on energy and water for the brewing sector worldwide in 1999, 2003, 2007 and 2011. More than 140 breweries worldwide participated in the 2007 energy and water benchmarking survey . The presentation will include the methodology of the study, main data points and overall trends of the brewing industry performance in energy and water use over the last 12 years and will highlight current best practice performance. DESCRIPTION OF TOPIC: To unlock the mystery of hop aroma in beer is a research topic in brewing research for more than 100 years. However we are still not in the position to explain what determines the intensity and the quality of a hop aroma in beer. This paper is intended to review the most important past activities in regard to hop aroma research and to present an comprehensive overview of the current knowledge. The paper outlines the challenges and shortcomings of the combination of very sophisticated analytic tools with sensory evaluations. A special focus is on the characterization of hop aroma and flavours in highly hopped craft beers. DESCRIPTION OF TOPIC: Microbrewing is now a global phenomenon. Craft brewers are increasingly a factor even in the most traditional of markets. How is their presence beneficial to the brewing industry and what, if any, are the drawbacks presented by their emergence? What does this mean for the competitive structure of the industry, and how should established national and multinational brewers interact with these thousands of newcomers? Could it be in the long term that multinational brewers are in dangerof becoming dinosaurs, or can they adapt to these new commercial realities? Taco Juriaanse Christina Schönberger Larry Nelson Sustainability and supply chain manager of the Dutch Brewers Association Christina Schönberger obtained her diploma of brewing technologies in 1999 in Weihenstephan. After finishing her PhD thesis in 2003 she joined the German Brewers Association as a consultant. Since 2005 she is with Joh. Barth & Sohn as Technical Manager. Since 2010 she is part of the Barth Innovations Team as Technical Manager. Within her role she is responsible for the guidance of research projects and technical support. She is also head of the Barth Haas Hops Academy, established in 2011. Publisher and previously editor of Brewers‘ Guardian, the website reporting on the brewing business, its people, and production and marketing innovations. Awarded MA Journalism, University of Westminster, London. A Canadian who has resided in England for the past 20 years, living withing walking distance of several good pubs. 25 34 TH EBC CONGRESS · LUXEMBOURG 26 – 30 MAY 2013
Page 1 and 2: PROGRAMME
Page 3 and 4: INDEX The Brewers of Europe and EBC
Page 5 and 6: THE BREWERS OF EUROPE EVENTS FOR 20
Page 7 and 8: WELCOME BY THE EBC PRESIDENT On beh
Page 9 and 10: Always the same taste - worldwide.
Page 11 and 12: SOME SUGGESTIONS FOR … Restaurant
Page 13 and 14: Monday, 27 May 2013 Salle C PARALLE
Page 15 and 16: Tuesday, 28 May 2013 Salle C PARALL
Page 17 and 18: Wednesday, 29 May 2013 Salle C PARA
Page 19 and 20: ABSTRACT TITLE FIRST AUTHOR INSTITU
Page 21 and 22: ABSTRACT TITLE FIRST AUTHOR INSTITU
Page 23: ABSTRACT TITLE FIRST AUTHOR INSTITU
Page 27 and 28: L 10 Is it time to brew without boi
Page 29 and 30: L 16 Amino acid oxidation - an unre
Page 31 and 32: L 22 Malting at low moisture to sav
Page 33 and 34: L28 Influence of matrix composition
Page 35 and 36: L 34 Brewing properties of new Germ
Page 37 and 38: L 40 Permeation and migration behav
Page 39 and 40: L 46 Mashing with direct steam heat
Page 41 and 42: L 52 Relationships between the chem
Page 43 and 44: L 58 Diversity of xylanolytic bacte
Page 45 and 46: P 003 A real-time next generation d
Page 47 and 48: P 009 Effect of brewing process on
Page 49 and 50: P 015 Comparing optical versus trad
Page 51 and 52: P 020 Improving your draught beer q
Page 53 and 54: P 027 A scientific look at the flav
Page 55 and 56: P 033 New hop technologies for spec
Page 57 and 58: P 039 Re-inventing the wheel: senso
Page 59 and 60: P 044 Fast and reliable detection o
Page 61 and 62: P 050 Polyfunctional thiols in aged
Page 63 and 64: P 056 All-malt beer vs. non all-mal
Page 65 and 66: P 062 Use of thermal characterizati
Page 67 and 68: P 068 Impact of unmalted white and
Page 69 and 70: P 074a Validation possibilities of
Page 71 and 72: P 080 Use of aroma condensates of b
Page 73 and 74: P 086 Investigation of a new protot
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P 092 Reactivation of exhausted yea
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P 098 Waste water handling in brewe
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P 105 Utilization of brewer‘s spe
Page 82 and 83:
GUIDE TO BEERS AND BREWERIES Bitbur
Page 84 and 85:
LIST OF EXHIBITORS AND SPONSORS COM
Page 86 and 87:
Born to find out Solutions for Labo
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BRAUWELT FACHVERLAG HANS CARL GMBH
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KRONES AG BOOTH NO: 33 MALTERIE DU
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SIEMENS AG FOOD & BEVERAGE BOOTH NO
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WE THANK OUR SPONSORS EVENING PROGR
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