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TRACK 3: Raw materials, processes and innovation

07 and 12 December

Track in partnership with the EBC (European Brewery Convention), an organization that has been operating for over 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 world production, discussing process improvement and the challenges regarding the main raw materials inherent to the brewing process: hops, malt and yeast.

On weekends: from 3 pm to 10 pm (CET). Monday to Friday: from 6 pm to 10 pm (CET).

All sessions will be recorded in advance. 

 
Dra. Gabriela Müller
Lecture: Fast and efficient quality control
Postdoctoral in Biotechnology and Biosciences and PhD in Biochemistry, she owns the company Levteck Tecnologia Viva, a pioneer in the production of kits for quality control and liquid yeast. He has experience in the areas of alcoholic fermentation, yeast genetics and microbiology applied to beer production.
Dr. Christina Schönberger
Lecture: Challenges in Dry Hopping
Head of Education and Innovation at Barth Haas Germany. His PhD at Weihenstephan University was about non-volatile taste compounds in beer. Responsible for the Hops Academy program.
Lecture recorded with translation to Portuguese 
Rodrigo Ertel Baierle
Lecture: Hop cultivation in Brazil
Agronomist, craft brewer and hops specialist with 17 years of experience in agricultural projects and 5 years of growing hops. CEO of Hops 1090, a consulting company for hop growers.
John Brauer & Jens Eiken
Lecture: Producing a Lager - Sustainability and Technology
Executive Director of the European Brewery Convention, John Brauer is an industrial network facilitator, managing technical working groups and channeling production activities in collaboration and within The Brewers of Europe structures
Former Carlsberg brewer Jens Eiken has published a book on Lagers beers.
Lecture recorded with translation to Portuguese 
Tiago Brandão
Lecture: Beer Innovation: Product, Process and Science
President of the European Brewery Convention, Director of Projects and New Beer Businesses at the Super Bock Group, Biochemist with a master's degree in Biotechnology.
Lecture recorded with translation to Portuguese 
John Palmer
Lecture: Maturation. It's not over until it's over!
John Palmer is considered the “pope” of craft beer, author of books like “How to Brew”, considered the bible of home brewers and “Water, a comprehensive guide for brewers
Lecture recorded with translation to Portuguese 
Fred Scheer
Lecture: Yeast propagation and pitching for the small Brewer  
Fred Scheer has a Master Degree in Brewing and Malting from DOEMENS in Munich. Currently he is consulting for the Beverage and Malting Industry.  
Lecture recorded with translation to Portuguese 
Florian Schüll
Lecture: Production of highly enriched German hops pellets
Technical manager of HVG, the largest group of hops producers in Germany.
Lecture recorded with Portuguese translation
Dr. Jessika De Clippeleer
Lecture: Flavor stability
Dra. By Arenberger Doctoral School in Biosciences Engineering. Assistant professor in brewing and fermentation process technology at the University of Ghent, Belgium.
Lecture recorded with Portuguese translation
PANEL 1 - HOP
Round table

Dr. Christina Schoenberger and Dr. Florian Schüll

Mediation: John Lenzini

Panel mediated by EBC with professionals discussing hops
Lecture recorded with translation to Portuguese 
PANEL 2 - YEAST
Round table

Fred Scheer and Marcelo Cerdàn

Mediation: Benét Fité

Panel mediated by EBC with professionals discussing yeast
Lecture recorded with Portuguese translation
 
 
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TRACK 4: Experiences, technology, beer science and equity

December 8th and 11th

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 fermented beer in the world.

On weekends: from 3 pm to 10 pm (CET). Monday to Friday: from 6 pm to 10 pm (CET).

All sessions will be recorded in advance. 

Fal Allen
Lecture: Gose: From an old style to a new tradition
Brewmaster at Anderson Valley Brewing Co. and author of Gose: Brewing a Classic German Beer for the Modern Times ”
Lecture recorded with translation to Portuguese 
Horst Dornbusch
Lecture: How to "read" your mash tun for better extraction efficiency.
Author of books such as "Dark Lagers:", "Untergärig und Dunkel", "Beer Styles from Around the World: Stories, Ingredients & Recipes", among others, he is an international beer judge, brewer, recipe developer and consultant to the beer industry .
Lecture recorded with translation to Portuguese 
Larissa Graziele Rauber Duarte
Lecture: Coffee used as a flavoring in the beer production process
Food engineer, master in Industrial Biotechnology-USP, doctoral student-Unicamp
Carolina Castro
Lecture: Ancestral Fermentation - An experience with traditional American beers.
Carolina Castro is the co-founder and brewer of Elviaje Cervecería, which combines traditional European styles with tropical touches and flavors from Latin America. In recent years, she has focused on learning from traditional fermentationists from indigenous communities across Latin America and dreams of developing the concept of hyperlocal, sustainable and ancestral beers.
Lecture recorded with translation to Portuguese 
Dra. Luciana Brandão
Lecture: Brazilian yeasts: A path to the Brazilian brewing school?
Post-doctorate in microbiology by UFMG, home brewer, beer sommelier, co-founder and CEO of Laboratorio da Cerveja, a biotechnology and solutions company in brewing processes
Dr. Michael Zepf
Lecture: Yeast. The secret behind high quality lagers
Educational manager of the Doemens Academy, director of the Doemens division of the World Brewing Academy and head of the Doemens Beer Sommelier Education international.
Ph.D. in beer science from Weihenstephan Technical University in Munich.
Lecture recorded with translation to Portuguese 
Melissa Antone
Lecture: Building a quality laboratory
Specialist consultant in beer quality with over 12 years of experience in the industry, Sommelière of beers, Cicerone certification, is a consultant and responsible for sensory training at the Brewers Association.
Lecture recorded with translation to Portuguese 
Dr. Charlie Bamforth
Lecture: Quality Delivery: From Input to Glass
Professor emeritus at the University of California, PhD in Biochemistry from Hull University, senior quality consultant at the Sierra Nevada Brewing Company and honorary professor at the School of Biosciences at the University of Nottingham. He has been part of the beer industry since 1978 and is the author of several publications.
Lecture recorded with translation to Portuguese 
Ricardo Semilla Aftyka
Lecture: Funkeando an IPA, interactions of hops and Brettanomyces in mixed fermentation.
Brewmaster of the multi-award-winning Argentine brewery: Juguetes Perdidos and author of the book "Pasión por la Cerveza", 2018.

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