UPCOMING PRESENTATIONS:
06/04 Studies on New England IPAs
| Thursday, February 11th | |
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| Time: 10:30 (CET) | |
| Topic: Hard Resins - A Complimentary Bitter Fraction in Hops, Pellets and Total Resin Extract | |
| Speaker: Dr. Martin Biendl | |
| Content: The contribution of the hard resin fraction to beer taste is known since decades. However, only recently the main single constituents and their bitter profiles have been identified. Altogether these compounds are now known to have both a quantitative and qualitatively positive influence on beer bitterness. Therefore, this fraction is worth to be considered in detail even though it is complimentary because brewers usually pay and add hop products according to the content of alpha-acids. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
06/18 NEIPA: Typical Composition on Hop Bitter and Aroma Compounds
| Thursday, March 4th | |
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| Time: 10:30 (CET) | |
| Topic: Hop Products for low- and non-alcoholic beers | |
| Referent: Frank Peifer | |
| Content: The use of hop products in the production of low-alcohol and non-alcoholic beers, even beyond the usual application, can contribute to a significant improvement in the quality and drinkability of conventional beers as well as craft beers. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
06/25 The Application of Hop Oils at Beer Production
| Thursday, April 8th | |
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| Time: 10:30 (CET) | |
| Topic: Total Resin Extract (TRE) - Deeper insights in this hop product (TRE from A to X) | |
| Speaker: Dr. Martin Biendl | |
| Content: Hop extraction with alcohol (ethanol) is known since decades. Besides of soft resins such a solvent is also transferring hard resins into the final extract. Therefore, this hop product can be considered and named as Total Resin Extract (TRE). The composition of this type of extract and its properties are explained from “A” like alcohol residue content up to “X” like xanthohumol, a health promoting ingredient from the hard resin fraction. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
07/02 A Solution to Reduce Beer Losses at Dry Hopping
| Thursday, May 6th | |
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| Time: 10:30 (CET) | |
| Topic: Antimicrobial effects of hop components on typical beer spoilage bacteria | |
| Speaker: Dr.-Ing. Mathias Hutzler (Research Center Weihenstephan for Brewing and Food Quality) and Sandro Cocuzza (Hopsteiner, Germany) | |
| Content: In this presentation the 2 speakers will introduce the main beer spoilage bacteria occurring in commercial beer production across the globe and will focus on the antimicrobial effects of single hop compounds on these strains. Results of extensive trials are demonstrated and conclusions for the beer production will be derived. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
07/09 How to Analyse Dry Hopped Beers?
| Thursday, June 10th | |
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| Time: 10:30 (CET) | |
| Topic: Factors of influence on the input and yield of hop compounds in dry hopping | |
| Speaker: Frank Peifer | |
| Content: An economical way of operation is increasingly in the focus of the craft beer industry. The factors influencing the yields of hop components and the reduction of beer losses are described here. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
07/16 Hops Beyond Beer – Products and Their Use
| Thursday, July 8th | |
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| Time: 10:30 (CET) | |
| Topic: Best practice for the application of hop products | |
| Speaker: Mathis Geserer | |
| Content: Breweries today have access to a broad range of diverse hop products. These products vastly differ regarding their purpose, the point of dosage in the process and the application technique. In this Webinar the proper usage of some of these products is described. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
We are looking forward to welcoming you
