Conferences
8–12 April 2018, Ghent, Belgium
13th Trends in Brewing
Dear colleagues in malting and brewing,
On behalf of the Organizing and Scientific Committees, it is our great pleasure to invite you to the International Malting and Brewing Symposium ‘13th Trends in Brewing’, which is jointly organized by KU Leuven (Belgium), Technical University Berlin (Germany), University of Nottingham (United Kingdom), Oregon State University (United States of America), and the Italian Brewing Research Centre (CERB, University of Perugia). The ‘13th Trends in Brewing’ will take place from 8 until 12 April 2018 at the KU Leuven Technology Campus Ghent, situated near the renowned historical centre of Ghent city.
More than ever, maltsters and brewers are constantly looking for process and product innovation in order to obtain premium quality beers showing both pleasant and novel flavour profiles within a wide range of levels of alcohol. Therefore, “Opportunities through innovative ingredients and technologies – recipes, better practices and challenges” was selected as the central theme of the 13th Trends in Brewing. Major topics comprise challenges of the future (both analytical and process-based), breeding in brewing (in particular regarding microorganisms), hops, botanicals, herbs and spices, alternative sources of extract and emerging grains, useful microorganisms in malting and fermentation technology, emerging beers, and innovative processing in malting and brewing, including a round-table session to discuss on membrane filtration in particular (for more detailed information: www.trendsinbrewing.org). Clearly, whereas the aim is to explore and figure out an array of opportunities in different areas of malting and brewing, ‘moving science into practical solutions’ (i.e. searching for workable solutions for problems encountered in daily practice) remains the major objective of the symposium, in accordance with previous editions of Trends in Brewing.
The congress is aimed to bring together malting and brewing researchers, scientists, and technologists from universities, companies and institutes to provide them a unique international platform for sharing new ideas and discovering promising trends and developments in malt and beer production. Scientific findings and technological advances will be presented through invited lectures, peer-reviewed lectures and posters, in combination with an extensive technical exhibition. The symposium will also allow to visit local industrial breweries, and, evidently, to find out the fascinating richness of Belgian beer culture.
By combining the scientific program with a variety of social events, we are convinced that the 13th Trends in Brewing - similar to previous editions with more than 400 attendants - will be a unique opportunity to exchange ideas and contacts, and to consolidate our continuous efforts for innovation in malting and brewing.
We are very much looking forward to meeting you!
Prof. Luc De Cooman
Chair of the Symposiumc
