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 +

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 +

28

May

14:30a.m

Use of enzymes in special
gluten-free beers

SYNOPSIS OF THE LECTURE +

Further details on the presentation coming soon.

Pérsio Volpini

BIOGRAPHY +

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 +

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.

Raul Martinez Gonzalez

BIOGRAPHY +

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 +

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 +

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 +

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 Martins

BIOGRAPHY +

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 +

30

May

10:30a.m

Brazilian beer market:
past, present and future

SYNOPSIS OF THE LECTURE +

Further details on the presentation coming soon.

Carlo Lapolli

BIOGRAPHY +

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 +

Information and Sales:
+55 11 5067 1753
brasilbrau@glbr.com.br
Address:
Rua Salvador Allende, 6.555
Barra da Tijuca - Rio de Janeiro, RJ