08h15 Accueil des participants
08h45 Introduction de la journée par Frédéric Deceuninck – Président
09h00 Adapting the Mashing Process to Evolving Starch and Enzyme Properties
Charlotte De Schepper – LFCB KULeuven
Efficient starch conversion during mashing is crucial for brewing efficiency, resource use, and final product quality. However, climate change is altering barley growth conditions, leading to changes in starch properties that complicate this process. Modern malts increasingly show higher starch gelatinisation temperatures and a greater proportion of small starch granules, both of which can reduce fermentable sugar production. These shifts make balancing starch behaviour with enzyme activity during mashing more challenging. In this presentation, we share our research on starch granule behaviour and enzyme stability to better understand these changes and explore how the mashing process can be adapted accordingly.
09h40 Climate change challenges for hops
Quentin Rivière – Czech Academy of Sciences - CAS (CZ)
Hops are particularly vulnerable to heatwaves, extreme drought, and abnormal seasonal events, especially during the initial growth stages. Climate change, therefore, poses significant challenges. Since 2024, there has been a well-documented decline in cone yields and alpha acid content in European aromatic hops, primarily due to reduced precipitation, rising temperatures, and earlier cone development. American breeders have also reported lowyielding years, such as in 2023, when a shortage of Centennial hops occurred due to split bloom. Furthermore, heat and/or drought can alter hop flavors and increase pest pressures. These challenges demand creative solutions in hop yards, such as adopting climatesmart and resilient varieties, implementing innovative agricultural practices, or relocating or expanding farms. Brewers must adapt to secure hop supply and maintain quality. Sustainable beers will emerge from collaboration between hop breeders, brewers, and consumers.
10h20 Pause-Café
10h50 The European Beer Market: Current Developments and Future Outlook
Julia Leferman – Brewers of Europe
The European beer market is experiencing significant changes driven by evolving consumer expectations, market dynamics and broader economic developments. This presentation will examine the current state of the sector, with a focus on production, consumption and emerging product categories. It will discuss how brewers are responding through innovation, adaptation and investment while addressing the challenges facing the industry. The session will conclude with perspectives on the future of the European brewing sector.
11h30 Et si vos dégustations pouvaient aller plus loin ?
Claire Lehoux - Labiris
La dégustation fait partie intégrante du métier de brasseur. Elle constitue un outil essentiel pour assurer le contrôle de la qualité des bières et échanger autour de leurs caractéristiques sensorielles. L’être humain demeure aujourd’hui l’instrument de mesure le plus complet et, à ce titre, le plus adapté à la réalisation de ces dégustations. Toutefois, comme tout outil de mesure, il présente ses propres limites. Comprendre ces limites, s’y adapter, identifier les biais et apprendre à les maîtriser permet d’améliorer significativement la qualité des informations recueillies. Nous verrons ainsi comment, grâce à l’application de quelques principes simples, la dégustation peut devenir une véritable analyse sensorielle.
12h15 Apéro & Lunch
14h45 PCR spécifique bière et détection du gluten : performances analytiques au service des brasseurs
Emilie Galivel – Hygiena
Découvrez comment la PCR permet de renforcer la sécurité et la qualité de la bière. Cette présentation abordera les principaux risques microbiologiques en brasserie, les principes de la PCR, ainsi que la détection du gluten pour répondre aux exigences d’étiquetage et garantir la sécurité des consommateurs.
15h25 Dealcoholisation of beer by reverse osmosis
Ulrich Gans – Bucher Denwel
The growing demand for non-alcoholic beer has brought the development of efficient dealcoholization methods into the spotlight of the brewing industry. The objective of these processes is to remove alcohol from beer as gently as possible while preserving its characteristic aroma and sensory quality. Various technologies are available for this purpose, differing in their underlying principles, efficiency, and impact on the final product. The main approaches include thermal processes, biological methods, and membrane-based separation techniques such as reverse osmosis and dialysis. This presentation focuses on dealcoholization of beer by means of reverse osmosis and explains its operating principles, advantages, and challenges
16h05 Pause-Café
16h15 Verre de l’amitié
Le Président, Frédéric Deceuninck
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