Welcoming Snack

René Rehorska: 

Distinctive beer styles and their key flavour-active components

Klaas Reglitz:

Production approaches for high‑aroma low‑alcohol beer

Tony Moore: Märzen dealcoholization pathways & flavor chemistry

Trevor Groome: 

Humorous Lupulus: A fun expose on beers from the past

Pedro Oliveira:

Molecules to mind: a metacognitive approach to beer flavour; enhancing flavour layers and the overall drinking experience. 

Brewery Tour (3 Groups).

Welcoming Coffee

Kenneth Ho: 

Malted liquid time travel: sips that shaped civilization

Scott Lafontaine:

Formulating delicious and safe non-alcoholic beers using novel yeast and alternative grains

Dan Saladino:

FlavorActiv (Leandro Fedele/Evelyne Canterranne): 

Augmenting beer quality: Integrating human sensory with analytical instruments using electronic nose technology

Ali Özseven: 

Culinary influence on modern beer styles

Martin Steinhaus: 

Advances in aroma analysis and their impact on beer

Katarzyna Wolinska-Kennard: 

The influence of hop varieties and hop aroma products on the aromatic profile of beer

Damien Steyer:

Decoding the unique aromatic signatures of French hop varieties through a high-throughput micro-brewing approach

Brain Streching

William Van Dongen:

Validated flavour data as infrastructure: From beer volatiles to AI-ready knowledge

Marco Cardin:

From side stream to valuable resource: the transformation of brewer’s spent grain from brewery by-product to aroma substrate