The state of the global hop industry - Owen Johnston, Hop Products Australia
05/03/2025
The Importance of Harvest Timing on the Chemistry, Biochemistry and Sensorial Properties of Citra® Hops - Dr. Thomas Shellhammer, Oregon State University
The “Smart” approach to using hops & hop products in existing brands and NPD - Ed Kentish Barnes, Hopsteiner
Coopers: a fully integrated model for crafting beer, extracts and single malt whisky from proprietary malted barley - Dr Tim Cooper, Coopers Brewery
Easy Tiger, transforming a boutique cinema into a full-scale hospitality and tourism showpiece - Tim Bishop, Tiger Pty Ltd
The top ten approaches to better foam on beer - Dr Charles Bamforth, University of California
The development of innovative and complex flavour profiles in new make spirit through the process of combining brewing yeast and bacteria with traditional distilling yeast during fermentation - Philip Woodnutt, WHC Lab
The use of S.pombe in rum, the history, the mystique, the science-introducing AB Biotek’s new Pinnacle Rum pombe - Alex Moriarty, Ab Biotek
Comparing the performance of Saccharomyces cerevisiae fermentation and the production of congeners in different substrates - Krishna Rajiv Technical – Asia Pacific, Fermentis
Non-Saccharomyces yeasts for distilled spirit fermentations- Prof Graeme Walker, G Walker Consultancy
Survival of pathogens in non-alcoholic beers - Dr Grzegorz Rachon Section Lead, Campden BRI
Designing the sensory experience of no/low alcohol beers using advanced hop products - Prof. David Cook, University Of Nottingham
Crafting Distinctive NAB: Worty Flavor Mitigation through Kettle Souring, Dry Hopping and other Flavor Mitigation Techniques - Tom Ashton, Fermentis
Non-alcoholic beer on draught – risks and solutions- Thomas Hutschenreuter, Micro Matic Sarl
An independent UK brewer perspective on sustainability - Will Calvert, CIBD Trustee
The Carbon Footprint of Australian Hop Pellet Production: A Cradle-to-Gate Life Cycle Assessment - George Webster, Hop Products Australia
SC Decarbonisation Motor – Sustainable Packaging Solutions. A comparison in capability, cost and environmental impact - Martin Orzinski, Orzinski Consulting (OCon)
Open fermentation: Dying Craft or New Frontier? - Willie Simpson, Seven Sheds Brewery
Development of new co-fermentation strategies based on the enzymatic activities of lager and ale yeasts to enhance polyfunctional thiol release from glutathionyl, y-GluCys- and Cys-precursors - Simon Jeanpierre, Ferm
A review of our experience of operating Krones PoseidonTM dynamic fermentation systems including a comparison with conventional fermentation and conditioning in cylindroconical vessels - Dave Medlyn, Coopers Brewery
Brewing tomorrow’s food – Brewing technology for the fermentative production of alternative proteins - Severin Thomandl, Krones
Application of control science concepts for improved Manager decision making - Michael Lees, Asahi Group
06/03/2025
Quality testing your beer: Are you hitting the specifications for each beer style? - Dr Glen Fox Anheuser-Busch, University of California
A Top Ten Approach to the Most Flavour Stable Beer - Dr Charles Bamforth, University of California
Cultivating Resilience & Empowering Farmers: Developing a Sustainable Sugarcane Industry for Rum Production in Vanuatu’s Challenging Climate - Pierre-luc Chabot, 83 Islands Distillery
Decarbonization of brewing & distilling industry by utilization of biomass e.g. spent grains – they heat the plant and chill the product. Water savings with retrofittable ultrasonic devices - Konstantin Ziller, Ziemann Holvrieka
How To Cut Distillation Energy by 85% with MVR – A Case Study on GlenAllachie Distillery - Andrew Mieleniewski, Briggs of Burton
Sustainability In Design – From Roadmap to Reality - James Ludford-Brooks, Beca Pty Ltd.
Benchmarking spirits using targeted chemical and sensory profiling techniques - Neil Scrimgeour, Affinity Labs
Impacts of botanical placement and pot alcohol concentration on flavor profiles in gin distillation - Dr Graham Jones, Kent Jones Distillers
Why grain Matters: Sensory attributes of grain varieties - Dave Withers, Archie Rose Distilling Co
Sensory analysis and distilling short courses - Kathryn Thomson, CIBD
Whisky Maturation Headwinds or Making it up as You Go Along - Tim Duckett, Tasmanian Independent Bottlers, Tasmanian Heartwood Malt Whisky and Dark Angel Consulting
The role of Sensory in the development of the Archie Rose profile - Dave Withers, Archie Rose Distilling Co
Some of the content requires an active membership or other permissions to view.
You can find out more here
This content requires an active membership to view.
This content is restricted to certain users. You may need to login
