PRESENTATIONS AND WORKSHOPS PROGRAM
New: all conferences will be simultaneously translated into English.
PRESENTATIONS
9.45am | Harnessing synergies between hop varieties and yeasts to intensify the flavours of late-hopped and dry-hopped beer
Over recent years, consumers have shown renewed interest in hoppy beers, which often have pronounced bitter flavours and subtle citrus or exotic-fruit aromas. The development of new “dual-purpose” hop varieties has been ramped up to meet market demand. Polyfunctional thiols have been identified as major flavours.
Prof. Sonia COLLIN & Cécile CHENOT, Catholic University of Louvain, Louvain-la-Neuve Unit of Brewery and Food Sciences
10.45am | Everything you need to know to get a great foam on your beer
Foam is the number-one quality criteria for a beer, and it is often difficult to achieve. A beer’s foam provides a sensory experience: not only is it visually attractive, but it acts as a mechanism for delivering the flavours of the liquid.
To produce the dense, long-lasting foam that beer-drinkers love, the ingredients must be carefully chosen and controlled, and the steps in the brewing process must be managed and monitored.
Patrick BOIVIN, (IFBM – French Institute of Beverages, Brewing and Malting)
11.45am | The French beer market: the age of maturity?
After being turned upside down by the pandemic and the measures put in place to counter it, the beer market is on a forced march towards maturity. Together, we will look at the major trends, issues and challenges facing this constantly evolving sector. Between new players and developments in both supply and demand, this presentation will offer a dashboard of the main indicators in a sector that is straddling the gap between modernising and going back to its roots.
Emmanuel GILLARD, Founder of Amertume Project
2pm | How to optimise purchasing and supply during the current crisis
For the past 3 years, the purchasing function and commercial relations have been affected by successive crises. The consequences have been a rethinking of supply chains and purchasing and sales practices. All players have been destabilised, but solutions are possible and “win-win” partnerships have never made so much sense in commercial relations.
Emilie FARAUS, National Union of Independent Breweries
3pm | Getting to grips with Guides to Good Hygiene Practices in microbreweries: tools and methodology
This presentation will cover the various risks in microbrewing and methods for managing them. In doing so, it will aim to help microbrewers to understand and put in place a living quality management tool.
Laure RAVEROT-BOURGEOIS, Biotechnology/brewery trainer
4pm | How to create your own beer label ?
Annette FREIDINGER, French Brewery Museum – Muriel SLAWYK, Brasseurs de France association – Ludovic NORMAND, Studio Blackthorn
5pm | Is vacuum the future for whisky distillation ?
The production of whisky is booming. Various different distillation techniques are used. One of them, vacuum distilling, offers particularly good performance and could become a benchmark.
Franck JOLIBERT, French Brewery Museum
WORKSHOPS
10am | Vacuum distillation unit demonstration: theory section
Several beer and gin distillations will be demonstrated. This pilot unit has the advantage of being scalable to industrial dimensions. Consequently, the tool being presented is a genuine piece of production equipment. The beer is poured into a glass reactor (Glass is recognised for its ability to withstand a vacuum, whereas copper and stainless-steel vessels can only do this if the walls are very thick.). Distillation can then be carried out at 5°C, maintaining the beer’s full aromatic potential.
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To register, please email mfb@passionbrasserie.com
The practical part, with real tests, starts at 11.00 am in the Baudot room for those who took part in the theory workshop.
Laurent DUBREUIL, CEO, Laboratoires Dujardin-Salleron, and Antoine GRUAU, oenologist, technical sales executive – France, Laboratoires Dujardin-Salleron
11am | How to carry out a sensory analysis of hops ?
Come and see how we analyse each batch of hops at the cooperative. All are welcome, professionals and amateurs alike!
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To register, please email philippe.martin@comptoir-agricole.fr
Philippe MARTIN, Comptoir Agricole, Hop France
12.30pm | How to recognise off-flavours in beer ?
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To register, please email geraldine.pfund@qualtech-groupe.com
Maximum 20 people
Pauline DE FACQ (IFBM – French Institute of Beverages, Brewing and Malting) – Patrick BOIVIN, audit and training manager (IFBM – French Institute of Beverages, Brewing and Malting)
2pm | How to file your first customs declarations ?
This workshop is particularly suitable for new and future brewers. It is an opportunity to understand your customs obligations and familiarise yourself with the relevant portals and applications. Participants should bring a computer with an internet connection (smartphones not recommended).
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To register, please email mfb@passionbrasserie.com
Maximum 20 people
Participants should bring a computer
Florence WALLER-LEITNER, Lorraine Customs
3.30pm | Managing fermentation and fermentation flavours
How can you manage fermentation to achieve the aroma and flavour you want? We will begin by studying the metabolic pathways that produces esters, higher alcohols and other aromatic compounds which improve (or not!) the flavour of the beer. Then we will taste the effects of yeasts on flavour profile.
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To register, please email mfb@passionbrasserie.com
Limited places
Enguerrand ABT, Regional Sales Manager, Fermentis
4.30pm | How to reuse bottles, and why you should ?
Glass bottles can be reused up to 50 times during their life cycle. Reuse is far more resource-efficient than recycling (it uses 51% less water and 79% less energy, and generates 76% less greenhouse gas emissions).
As a producer, reusing bottles is a way to secure supplies while managing costs, stay ahead of changing legislation and meet consumer expectations.
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To register, please email mfb@passionbrasserie.com
Clémence HUGOT, France Consigne
PRESENTATIONS
9.30am | The financial health of the brewing industry
Magali FILHUE, Brasseurs de France association
10.30am | Why does beer have such a low profile in top-end restaurants?
The idea of this presentation is to, firstly, survey the factors preventing beer from gaining traction in top-end restaurants, and secondly, investigate how those factors can be eliminated.
It will also list the ways beer differs from wine, and the advantages it offers.
Hervé LOUX, HLX Beer Consulting
11.30am | The keys to amateur brewing
The first key to brewing a successful beer as an amateur is to understand the different stages of the brewing process. There is no need to attempt to create a small-scale brewery to obtain professional-quality beers. Producing small quantities (a few dozen litres) offers you multiple opportunities for success.
Patrick FRICOTEAUX, Founder of the Moussquebières association
2pm | How to reduce your CO2 consumption?
Pierre BRABANT (IFBM – French Institute of Beverages, Brewing and Malting)
3pm | Optimising fermentation to achieve attenuation without producing off-flavours
We will talk about tailoring your choice of yeast strain to your recipe and your fermentation (sugar consumption, flavour profile, phenol production, species, sedimentation, etc.). We will then look at how to manage fermentation parameters: pitch rate, temperature and counter-pressure. The aim is to make correct use of yeast and avoid off-flavours (H2S, diacetyl, etc.) to obtain the best possible result.
Enguerrand ABT, Regional Sales Manager, Fermentis
4pm | Maltable grains other than barley and how to use them
Yahia CHABANNE, Les Maltiers
WORKSHOPS
10am | Presentation of distilling demonstrations : theory section
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To register, please email mfb@passionbrasserie.com
The practical part, with real tests, starts at 12.00 am in the Baudot room for those who took part in the theory workshop.
Antoine GRUAU, Dujardin-Salleron Laboratories
11am | Good practices in lager production: workshop on specific off-flavours (Diacetyl, DMS and H2S) and fermentation choices
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To register, please email fantoine@lallemand.com
Maximum 20 people – Open to brewers
Didier THÉODORE, Lallemand Brewing
12.30pm | Sensory analysis of pils and aromatic malts
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To register, please email geraldine.pfund@qualtech-groupe.com
Maximum 20 people
Pauline DE FACQ (IFBM – French Institute of Beverages, Brewing and Malting) – Patrick BOIVIN, technical audit and training manager (IFBM – French Institute of Beverages, Brewing and Malting)
2pm | How can you reduce your energy consumption ?
The aim of the workshop is to present the main areas of consumption and the rules for reducing them, before looking at what can be done in practical terms. There will be plenty of time for discussion.
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To register, please email mfb@passionbrasserie.com
Franck JOLIBERT, French Brewery Museum
3pm | Home brewing forum
Small-batch brewing methods, equipment, issues encountered, technical questions, etc.
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To register, please email mfb@passionbrasserie.com
Or register at the event, subject to availability
Patrick FRICOTEAUX,Founder of the Moussquebières association
Stéphane HERMENT,Engineer and home brewer
