CONNECT WITH THE LEADING BEER EXPERTS
OF BRAZIL AND THE WORLD!
The program has 5 tracks with lectures and panels by
the best local and international professionals in the beer industry.
All the sessions will be recorded in advance.
Track 0
Free
DIVERSITY, EQUITY AND INCLUSION
Track 1
BUSINESS, MARKETING AND ENTREPRENEURSHIP
DECEMBER 05 and 09
Aimed at beer entrepreneurs, the first track of the Beer Summit will talk about business. In this trail, the participant will follow trends, perspectives, strategies and news, in addition to attending inspiring lectures with great market entrepreneurs.
On weekends: from 3 pm to 10 pm. Monday to Friday: from 6 pm to 10 pm.
06 and 10 DECEMBER
The purpose of this trail is to explore the possibilities of beer and its impact on the senses. The second track was designed for an immersion of knowledge of beer sommeliers and for lovers of harmonization, styles, aromas and flavors.
Here the participant will be able to enjoy content related to the study of styles, in addition to learning more about the role of beer in gastronomy and the possibilities that the drink adds to the consumer's experience.
On weekends: from 3 pm to 10 pm. Monday to Friday: from 6 pm to 10 pm.
TRACK 2
SOMMELIERIA, BEER STYLES, SERVICE FOOD PAIRING
Track 3
RAW MATERIALS, PROCESSES AND INNOVATION
DECEMBER 07 and 12
The third track of the Beer Summit has a partnership with EBC (European Brewery Convention), an organization that has been operating for more than 70 years as a representative of the technical and scientific interests of the European beer sector and aims to present the most modern and innovative in production worldwide, discussing process improvement, in addition to bringing light to the challenges regarding the main raw materials inherent to the brewing process, hops, malt and yeast.
On weekends: from 3 pm to 10 pm. Monday to Friday: from 6 pm to 10 pm.
DECEMBER 8 and 11
Track 4 will approach beer science from the perspective of big names in the beer scene in Brazil and the world, in addition to bringing the most modern technology. This trail is suitable for both shop floor professionals and enthusiasts of the most complex, versatile, democratic and intriguing brew in the world, beer.
On weekends: from 3 pm to 10 pm. Monday to Friday: from 6 pm to 10 pm.
Track 4
TECHNOLOGY AND SCIENCE OF BREWING
SPE
AK
ERS
CONFIRMED
Dr.
Amanda
Reitenbach
Founder and CEO of Science of Beer, PhD in Chemical Engineering, Master in Food Engineering, Bachelor in Food Science and Technology.
Garrett
Oliver
Master brewer at Brooklyn Brewery, author of the master brewer's table and Oxford. creator of the Michael Jackson foundation that seeks equity in the sector.
Lindsay
Barr
Co-founder of DraftLab Sensory Software and former expert in sensory and consumer research at New Belgium Brewing. Master in Food Science and Technology from UC Davis and served as chairman of the ASBC Sensory Committee, where he developed and published seven new sensory methods. Developer of the Beer Flavor Map.
PhD.Christina
Schönberger
Dick
Cantwel
Co-founder Elysian Brewing Co., 1996 in Seattle, Washington; current head of brewing operations Magnolia Brewing Co., San Francisco, CA. Author of Barley Wine (with Fal Allen), The Brewers Association Guide to starting your own brewery, Wood & Beer (with Peter Bouckhaert) and Brewing Eclectic IPA. Winner of the Great Brewmaster of the Year, GABF 1999, 2003, 2004 and the Russell Schehrer Award (2004) for innovation in beer making
Weihenstephan Beer Technologist with a PhD on non-volatile taste compounds in beer. Head of Education and Innovation at Barth Haas Germany. Responsible for Hops Academy Programs. Authors' article on hops and sensory beer.
Carolina Castro
Madrigal
Co-founder and brewmaster of Elviaje Cervecería, a brewery in Costa Rica that combines traditional european styles with the tropical flavors found in Latin America. Carolina has been studying anthropology and history of fermentation.
WHAT WE DO
We promote and spread information, knowledge, experiences and entertainment to beer lovers and professionals of the brewing industry.
SEND YOUR MESSAGE
Email: