CBCTEC – 2024 PROGRAM

CHECK OUT THE SPEAKERS AND TOPICS PRESENT AT THE EIGHTEENTH EDITION OF THE MOST IMPORTANT PROFESSIONAL KNOWLEDGE CONGRESS ON BEER IN LATIN AMERICA!

The CBCTEC – Brazilian Congress of Beer Science and Technology had another edition with great news. Since the 1980s, disseminating knowledge through content as a strong pillar, in 2024 we brought even more relevant topics and big names, including international speakers who came to Brazil for the first time.

In partnership with the ICB – the largest beer training school in the country – with the technical curation of the Congress, we brought international and national personalities to the stage to debate a wide variety of heated topics in the sector. In addition, there were tastings and moments such as the Beer Break, with beer and gastronomy pairing for relaxation and networking with the market.

CHECK OUT THE PROGRAM WE HAD AT CBCTEC 2024

Presentation of the 2024 Beer Yearbook

We present the “2024 Beer Yearbook – Reference Year 2023”, highlighting the true dimension of the national beer industry, its spatial distribution, types of beer and inputs, among others. For the first time, MAPA discloses the annual volume of beer production, complementing the widely known data on the number of breweries, labels, jobs, imports and exports. This publication is the most complete on the beer sector in the country and one of the most comprehensive in the world

Eduardo Marcusso and Vitor Oliveira – Ministry of Agriculture and Livestock – MAPA

Success Strategies in Brewing: Lessons from the Post-COVID US Market

This panel was a deep dive into the post-pandemic US craft beer market, where we explored key indicators shaping the industry. We looked at pricing, style and packaging trends, and discussed future challenges in an ever-evolving market. It was a learning moment with the experiences and insights that are driving success in brewing in this challenging environment.

Steve Parr – Director of International Relations, Brewers Association

Beer Break

Latest Innovations and Advanced Hop Aroma Products to Improve Efficiency

Harald Schwarz discussed emerging techniques and technologies to make the most of the potential of hops to create beers with exceptional aromas and flavors.

Harald Schwarz – Industrial Engineer and Vice President at Hopsteiner

Lunch

Trends and outlook for the brazilian beer market

Harald Schwarz discussed emerging techniques and technologies to make the most of the potential of hops in creating beers with exceptional aromas and flavors.
Gustavo Barreira – CEO of Brazilian Craft Beer Company. Jean Jereissati Neto – CEO of Ambev.

Gilberto Tarantino

High Gravity: performance and quality walking hand in hand

We explore the art of high gravity wort production, discovering how this process can boost the quality and performance of breweries, regardless of their size. We analyze the challenges and benefits of high gravity, from mashing to yeast behavior during fermentation and dilution during filtration. An occasion where we deepen our knowledge on this essential topic for craft beer lovers

Rozilene Sá – Brewing Technology Specialist · The HEINEKEN Company

Production of Brazilian Hops

The Group’s Hops program, which began in 2018 at the Serra Brewery Center in Teresópolis, aims to boost the culture of national production, working on challenges such as: climate and geographic conditions and the unavailability of specific machinery; barriers to scaling, both in the field in the transition to mechanization, and in the industrialization of processing and improvement operations

Leonardo Penna – Specialist in Beer Innovation and Production at Petrópolis Group

Happy Hour

Selling the Secrets of Lager Yeast: History, Origin and Future

We explore the fascinating history behind lager yeasts and bottom-fermented beers. We discover how Saccharomyces pastorianus, a hybrid species derived from the crossing of Saccharomyces cerevisiae and Saccharomyces eubayanus, revolutionized the world of beer. We take a detailed look at brewing records from Central Europe to better understand the hybridization of these yeasts and discuss the importance of bottom fermentation in Bavaria. We also delve into the distribution of strains from the Munich Spaten brewery and the development of methods for producing pure starter cultures by Hansen and Linder, which facilitated the global distribution of Bavarian S. pastorianus strains. A historical and scientific journey into the world of lager yeasts.

Martin Zarnkow – Technical University of Munich – Weihenstephan

The Continuous Evolution of Dry Hopping: What’s New and What’s Trending in the World of IPAs

A dive into the ever-evolving world of dry hopping, where we explore the latest news and trends in the design of IPAs and other hopped beer styles. We cover the latest hop products, updated techniques, and scientific research that is shaping today’s beer landscape. This talk was a unique opportunity to deepen your knowledge and stay ahead of the curve on hop innovations in craft brewing

Alejandro González – Brewing Solutions Specialist at Barth Haas GroupMarkus Ernst – Technical Sales Manager at Barth Haas Group

Beer Break

Hop Residual Compounds and Beer Quality: Maximizing the Potential of Hop Additions

A discussion of hop residual compounds and their impact on beer quality. We present YCH’s research on resistant hop compounds and new products that can make breweries more efficient with their hop additions. We look at how to utilize each hop variety and form to its fullest potential, taking the flavor and aroma profile of beers to the next level.

Rodrigo Plancarte – Regional Sales Manager – Yakima Chief Hops Mexico & Central America

Lunch

Introduction and development of Argentine barley malts for the craft beer segment

A journey through development and innovation in the malting process. We follow the path of malting, from the cultivation of specific varieties of barley, to continuous improvement in malting, and as a fundamental objective we will offer a solution to the challenges faced by the craft beer producer.

Luis Ramirez – Master Brewer and Quality Manager at Boortmalt

Challenges and opportunities in the craft beer market

In this panel, entrepreneurs in the craft beer market shared their experiences and discussed how they overcame the main challenges in the market in the current economic climate in the country, and what great opportunities they see for the future!

Gilberto Tarantino, Luiza Tolosa, Junior Bottura and Raul Schuchovsky

Moderator: Gabriel Pulcino

Hocus Pocus - The journey of the craft brewery that conquered its space!

In this panel, entrepreneurs from the craft beer market shared their experiences and discussed how they overcame the main challenges of the market in the current economic climate of the country, and what great opportunities they see for the future!

Pedro Butelli – Creative Director of Hocus Pocus

Happy Hour

Trends and the future of brewing technology

A journey through the future of brewing technology with Prof. Martin ae Weihenstephan. This lecture presented new trends and perspectives within the brewing universe, addressing continuous processes, the influence of climate change, new mashing and boiling technologies, energy savings, agribusiness centers and beers with functionalities. It was an opportunity to update and be inspired by the innovations that are shaping the future of the brewing industry.

Martin Zarnkow – Technical University Munich – Weihenstephan

High Quality by Process Control

An exploration of how the transition from “product control” to “process control”, combined with statistical data analysis, provides greater quality stability in production and enables brewers to make more assertive decisions. We were able to see how mastering these techniques can improve beer quality and set businesses apart in the competitive world of craft breweries.

Ricardo Gregorio – Director of Technology and Quality at Heineken

Beer Break

BrewPub – Key Points for Success

Although it is one of the most promising formats for starting a brewery, the BrewPub presents unique challenges that require special attention to ensure success. In this talk, we explore the crucial points that can transform this business model into something truly exceptional, capable of standing out and attracting a loyal audience. Insights were presented on how to make the BrewPub a reference in the beer market!

Raul Schuchovsky – Brewer and founder of FrohenFeld Craft Brewing

Lunch

US Hops Overview and Tasting

Tom Nielsen brought a unique experience where he shared his insights into the key components of the US hops market. During a guided tasting of select beers made with American hop varieties, an in-depth portrait of the US hops market from its early history to current innovations was presented. With over 20 years of experience as a buyer, hop and beer innovator, organizational leader, and passionate hop advocate around the world, Tom shared valuable insights and fascinating stories that reveal the true essence of American hops.

Thomas Nielsen – Director of Brewing and Beverage Innovation at Abstrax Tech and USAHops

Mastering Sour Beer: A Blend of Art and Science

During this presentation, Jim Crooks, aka Sour Jim, the skilled master blender responsible for Firestone Walker’s acclaimed Barrelworks beers, offered insights into his journey of crafting thoughtful and intriguing beers. He provided an overview of his approach, which combines science with creativity to produce exceptional beer blends

Jim Crooks – Firestone Walker Brewing Co

Discoveries about pairing beers and chocolates

The pairing of beers and sweets is surprising and certainly goes beyond our expectations. Chef chocolatier Renata Arassiro and beer sommelier Kathia Zanatta explained together about the different types of chocolate and the main techniques and guidelines for pairing them with beer. Practical and delicious pairings closed the CBCTEC with a flourish!

Kathia Zanatta – Managing Partner of the Beer Institute Brazil

Renata Arassiro – Chef Chocolatier