28
May
10:30a.m
AUPDATES ON HOP
DEVELOPMENT IN BRAZIL
SYNOPSIS OF THE LECTURE +
- History and evolution of the "Mantiqueira" variety;
- Current planted area and details of each production in their respective regions;
- Evolution of the "Mantiqueira" hops brewing value;
- Overview of other varieties planting on Brazilian soil;
- Cultivation, harvesting, post harvesting and storage technologies; and
- Prospects for hops in Brazil.
Rodrigo Veraldi Ismael 
BIOGRAPHY +
Rodrigo Veraldi Ismael
BIOGRAPHY
Agriculture Engineer (Entre Vilas and Viveiro Frutopia)
Rodrigo owns a winery and restaurant named Entre Vilas and also Viveiro Frutopia, where he produces seedlings of temperate climate fruit trees and develops new varieties which include the Brazilian hops denominated "mantiqueira". He also works as a consultant in agritourism, fruit harvesting and other projects.
28
May
12:00a.m
Genetic evolution and crop technology
for brewing barley in Brazil
SYNOPSIS OF THE LECTURE +
- Origin of barley;
- Main uses of barley;
- Production and consumption of barley around the world;
- Morphology and physiology of the barley plant;
- Structure of the barley grain;
- Influence of management and cultural practices on barley quality;
- Development of new cultivars; and
- Evolution of barley quality and productivity in Brazil.
Noemir Antoniazzi 
BIOGRAPHY +
Noemir Antoniazzi
BIOGRAPHY
Agriculture Engineer and Researcher (Agrarian Foundation on Agriculture and Livestock Research - FAPA / AGRÁRIA)
He has a degree in agriculture engineering from the University of Passo Fundo (RS), as well as a master's degree in phytotecnology from the Federal University of Paraná and specialization in Plant Improvement from CIMYT/ICARDA in Mexico.
Noemir has been a researcher in several research institutions since 1983, having studied several species such as barley, guaraná, corn, hops, etc. Since 2000, he has been working at FAPA - Agrarian Foundation on Agriculture and Livestock Research, where he works with genetic improvement, agricultural experimentation and management practices in barley, corn and bean crops. In the last 10 years, he has been exclusively engaged in brewing barley research.
28
May
14:30a.m
Use of enzymes in special
gluten-free beers
SYNOPSIS OF THE LECTURE +
Further details on the presentation coming soon.
28
May
15:30a.m
Non-traditional brewing yeasts and flavor production
SYNOPSIS OF THE LECTURE +
Brewers have never been so excited about yeast and its possibilities as they are now. With advancements in DNA technology and rapid screening methods, now, in a relatively short period of time, we can find out a multitude of information about each strain; its impact on flavor, resistance to stress, fermentation behavior, etc. Brewers have access to these tools to create unique beers to the craft beer consumers. Based on this information, brewers are now able to mix different strains, even strains of unfermented applications, to obtain certain flavors or characteristics.
Bio-flavoring with non-Saccharomyces strains is a way of adding complexity to beer by using fermentation or sequencing with regular beer strains - something which has been done in wine for many years, but it is still very discrete in beer. While non-Saccharomyces strains can contribute to flavors (sometimes even strange flavors), they are generally not good fermenters.
Although hybrids have occurred naturally in nature - the best example is the Saccharomyces pastorianus yeast - the production of lineages to match the desired characteristics is relatively new. New possibilities of combining flavors, creating new styles of beer, are really possible by using this technology. Finally, GMO technology opens the door to even more opportunities ... and to every discussion! From functionality to flavor enhancement, anything is possible. This presentation will take you through a yeast journey and the flavors which are produced.
Tobias Fischborn 
BIOGRAPHY +
Tobias Fischborn
BIOGRAPHY
R&D Manager (Lallemand Inc.)
Tobias Fischborn started his career as a research scientist at Lallemand in March 1998. He currently holds the position of R&D Manager for the breweries segment. He is also responsible for quality control and assurance of all brewing yeasts. In 1993, he got a degree in brewing and beverage technology engineering from the University of Munich (Weihenstephan). After that, in 1997, he got a doctorate degree in beer. Prior to his studies at Weihenstephan, he worked as a brewer at Brewery Ph&C Andres in Kirn (Germany).
28
May
17:00a.m
MEURASTREAM: The global concept of must production with reduced energy and process water consumption
SYNOPSIS OF THE LECTURE +
Further details on the presentation coming soon.
29
May
10:30a.m
Gushing: an apocalyptic event for brewers
SYNOPSIS OF THE LECTURE +
Further details on the presentation coming soon.
Roberto Biurrun
BIOGRAPHY +
Roberto Biurrun
BIOGRAPHY
Brewmaster (VLB Berlin)
Roberto Biurrun is a brewmaster (VLB, Berlin) and he also studied technology management in a specialization course (Simón Bolívar University, Venezuela) In addition, he has more than 20 years of professional experience in a global benchmark brewery in South America (Polar Group, Venezuela) and six years of experience in technology and development, brewery equipment design (Ziemann Holvrieka, Germany). In addition, he is in charge of the brewing processes implementation and optimization department (Ziemann International, Germany) and contributor to the Research Institute for Beer and Beverage Production (VLB, Berlin).
29
May
12:00a.m
The role of the membrane
filter in an environmentally sustainable (friendly) brewery
SYNOPSIS OF THE LECTURE +
Environmental stewardship is a top priority for modern breweries. Maintaining a healthy balance between sustainability goals and social enrichment has become as important to the future success of brewing, as economic vitality and beer quality. In this presentation the author will explain the environmental aspects of the beer membrane filtration, especially in case the membrane filter replaces or is chosen instead of a cake filter in which diatomaceous earth, is used as a standard. A deep dive is taken into environmental aspects of the beer membrane filter, including the effect on solid waste stream, water consumption, beer loss, CO2 footprint and hygienic design to further reduce cleaning chemicals in use. This goes deeper than only looking locally at the filter itself –“first time right” becomes even more important, which means in the end a lower loss in the total brewing process stands as a result.
Dr. Roland Folz
BIOGRAPHY +
Dr. Roland Folz
BIOGRAPHY
Dr. Roland Folz is the Product Line Director within Pentair's Food & Beverage division. Before that he was Director of Technology & Innovation in the same division, being responsible for innovation, product design, and the global R&D function.
Folz has 20 years of experience in the brewing and beverage industries. Prior to joining Pentair, he headed the VLB department Brewing & Beverage Science and Applications (BBSA), located in Berlin, Germany. Folz holds a Ph.D. in Engineering Technology and a Diploma for Brewing Technology from the Technical University Berlin, Germany.
29
May
14:30a.m
Unpleasant flavors due to microbiological problems
in special beers in Europe and Latin America
SYNOPSIS OF THE LECTURE +
The brewing process monitoring should not only be entrusted to physical, chemical and microbiological analysis. Sensory analysis really helps to prevent and reduce off-flavor formation in the final product.
The beer sensory quality is a consequence of this monitoring and can be seen from two different perspectives: the product and the consumer.
Kátia Jorge
BIOGRAPHY +
Kátia Jorge
BIOGRAPHY
Director of Americas (FlavorActiV)
Dr. Katia Jorge works as Director of Americas to FlavorActiV Ltd. She has a degree in Chemistry, a master's degree in Biochemistry, a Ph.D. in Food Science and an MBA in Strategic Management, and she is a Döemens Akademie / SENAC SP Beer Sommelier.
Katia has 33 years professional experience, having worked as a University Professor, as a Chemist in beer production, brewing research, beer tasting, and a consultant to leading brewing companies and industry suppliers. She has worked for Brahma and Devassa Breweries in Brazil and VLB-Berlin in Germany, as a researcher. Katia has professional experience in beer, water and soft drink sensory as well as quality control. From Research & Development in beer and soft drinks, she has experience in developing new flavors and beverages. Katia is also a professional beer tasting judge for some Brazilian and international competitions.
29
May
15:30a.m
The contribution of Brazilian
woods to beer production
SYNOPSIS OF THE LECTURE +
1 Wood as sensory source for beverages - flavors and maturation
a. Diversity of Brazilian woods - species, population and trunk variation
b. Wood processing
c. Wood toasting
d. Types of containers
e. Barrel contributions
f. Alternatives to wood maturation
2. Proposal to match beer styles and different woods for maturation
a. Basic criteria
b. Proposal
3. Beer production process and maturation in wood
a. Alcohol content
b. Hopping
c. Conditions for maturation and aging
d. Contamination risk management
e. Oxidation level management
f. Alternatives to use maturation results (blend, single barrel, unmixed maturation)
4. Conceptual Model for the Use of Brazilian Wood for Beverage Maturation
a. Groups of wood by sensory profile
b. Beer families
c. Process
Eduardo Neves
BIOGRAPHY +
Eduardo Neves
BIOGRAPHY
Master Brewer (Embuarama Brewery)
Eduardo Neves, industrial chemist, has a master's degree from The Brasília Universty (2018), by studying the interaction between beer and Brazilian wood. Besides, he owns Embuarama brewery in Brasília.
Eduardo Martins
BIOGRAPHY +
Eduardo Martins
BIOGRAPHY
Biologist and researcher (Dornas Havana)
Eduardo Martins, biologist, has a master's degree in Ecology, and he owns Dornas Havana. In addition, he is a researcher of new woods for cooperage, and he develops innovation in the beverage aging market.
29
May
17:00a.m
The necessity of a beer sommelier for the beer sales in the trade and gastronomy
SYNOPSIS OF THE LECTURE +
Being a beer sommelier – a lot of people connect this job with tastings and evaluating beers. It is often overlooked that a beer sommelier can play a crucial role in boosting sales, whether it is in a store or in a gastronomic establishment. In this lecture you will learn about why and how a beer sommelier can not only improve sales but also contribute to a positive image of a particular brewery overall.
Marlene Speck
BIOGRAPHY +
Marlene Speck
BIOGRAPHY
Marlene Speck graduated as Master Brewer at Doemens and is currently a teacher at the academy. Her subjects include sensory, beer styles, beer in trade and gastronomy and brewing technology. As a beer sommelier herself, her goal is to create awareness for the high value of beer and to educate the people in the industry that are directly interacting with the beer consumers.
30
May
10:30a.m
Brazilian beer market:
past, present and future
SYNOPSIS OF THE LECTURE +
Further details on the presentation coming soon.
30
May
12:00a.m
A taste of radical brewing
SYNOPSIS OF THE LECTURE +
With a background in advertising graphics, Mosher has been a creative force in homebrewing for more than 20 years. In Radical Brewing, he shares his many discoveries and secrets (try the recipe for Tangerine Porter) with an amusing tone and gently bent approach that will engage new brewers and captivate creative thinkers of all types.
Randy Mosher 
BIOGRAPHY +
Randy Mosher
BIOGRAPHY
Brewer, designer and author
A master of brewing science, Randy Mosher (Chicago, IL) applies his restless curiosity and creative energy towards the art of brewing.
As a veteran and award winning brewer, Randy Mosher knows the brewing rules and when to break them. He is the author of The Brewers Companion (Alephenalia Publications, 1994), the homebrewing columnist in All About Beer, a regular contributor to Zymurgy (the Journal of the American Homebrewers Association) and is a frequent lecturer on beer across the country. He is also on the board of directors of the American Homebrewers Association and the Chicago Beer Society.
With a background in advertising graphics, Mosher has been a creative force in homebrewing for more than 20 years. In Radical Brewing, he shares his many discoveries and secrets (try the recipe for Tangerine Porter) with an amusing tone and gently bent approach that will engage new brewers and captivate creative thinkers of all types.
