PRESENTATIONS AND WORKSHOPS PROGRAM
PRESENTATION
Beer aging: how to identify it and combat its effects
- 10:00 a.m.
- Espace conférences
- Olivier DALSTEIN, IFBM
WORKSHOP
How to perform sensory analysis of hops?
- 10:30 a.m.
- Salle Saladin
- Philippe MARTIN, Comptoir Agricole - Hop France
Come and discover how each batch of hops is analyzed at the cooperative. Whether you are a professional or an amateur, you are welcome!
- Examine key quality points at harvest time on cones
- Differences between hop varieties
Registration on philippe.martin@comptoir-agricole.fr
PRESENTATION
Kefir, kombucha: a new playground for brewers?
- 11:00 a.m.
- Espace conférences
- Théodore Becquart, Brewing Theory
- Introduction & definitions, market, trends & consumption
- The challenges: process, quality, and regulations
- To go further
WORKSHOP
The Wooded Universe: Innovations and Creations with Oak in Your Beers
- 11:00 a.m.
- Salle Pasteur
- Gabriel Potier & Cathy Luchini, Pronektar (Groupe Radoux)
Discover how to enrich your beer recipes by incorporating wood infusion in various forms: chips, staves, blocks, or powdered tannins. Explore the organoleptic data of the unique flavors and aromas of oak and the specific characteristics of the Quercus Petrae, Quercus Robur, and Quercus Alba (American oak) species. This presentation will give you the keys to innovate and create new beers, taking advantage of the distinctive characteristics of these woods. Come be inspired and push the limits of your brewing creativity!
Registration on g-potier@radoux.fr
PRESENTATION
Promote breweries and beers with "Le Grand Dictionnaire de la Bière"
- 11:45 a.m.
- Espace conférences
- Elisabeth Pierre, Professional trainer, Beer Sommelier at hotel schools, restaurants, and breweries
Discussion with author Elisabeth Pierre and presentation of her latest book, which will be released in bookstores during the Salon du Brasseur!
WORKSHOP
The organoleptic qualities of non-alcoholic beers in relation to their production
- 12:00 p.m.
- Salle Saladin
- Marceau PARISSE, Formateur-Consultant à l’IFBM
Registration on geraldine.pfund@qualtech-groupe.com
Limited to 20 people
COMPETITION
BRASSINOV® trophy presentation
- 12:15 p.m.
- Espace conférences
WORKSHOP
Enzymes in brewing and distillation processes: essential biochemical levers
- 1:00 p.m.
- Salle Pasteur
- William DEGA (Bière/Food France) et Maya El Khoury (Bière France/Export)
Often overlooked or underestimated, enzymes nevertheless play a key role in controlling beer and whiskey production processes: improving yields, clarification, stability, filtration, etc. This presentation provides a technical overview of the main enzymes used in brewing and distilling, from their mechanisms of action to the concrete benefits for producers. A journey into the heart of applied biochemistry, to better understand how these natural tools can optimize each stage of production—from brewing to bottling or distillation.
Registration on wdega@aeb-group.com
WORKSHOP
How can fermentation parameters be optimized to improve the production of fermentation aromas?
- 1:30 p.m.
- Salle Saladin
- Enguerrand ABT, Fermentis
Registration on mfb@passionbrasserie.com
PRESENTATION
Open a taproom
- 2:00 p.m.
- Espace conférences
- Frédéric Deceuninck (Aux enfants terribles), Union des Métiers et des Industries de l’Hôtellerie, Olivier Faure (Expertise Bière Conseil, L'Echappée Bière)
WORKSHOP
Develop a recipe for alcohol-free beer thanks to new technologies
- 2:00 p.m.
- Salle Pasteur
- Johan Peltier, Lallemand
Starting with a non-alcoholic beer base, with all its well-known flaws (watery, strong presence of aldehydes and other off-flavors), what modern ingredients can brewers add to discover the impact they have on non-alcoholic beer?
Registration on jpeltier@lallemand.com
WORKSHOP
0,00% within reach for indepedent brewers
- 3:00 p.m.
- Salle Pasteur
- Laurent Fargeton et Paul Gougis, Vivelys
In this workshop, come and explore the innovative method of producing 0.0% beers as an alternative to dealcoholization. Thanks to a short brewing process, Visio 0.0 by Vivelys, and NEER yeasts from Novonesis, this method guarantees brewers 0.0% beers that remain faithful to their expertise.
Registration on mfb@passionbrasserie.com
WORKSHOP
Understanding IPA aromas for a better control
- 3:00 p.m.
- Salle Saladin
- Clément Viel et Stéphane Delpech, Nyseos
Discovering aromatic interactions in IPAs. Presentation and tasting of impactful families, alone or in combination.
Since the 2010s, strongly hopped IPA-style beers, known for their intense aromas, have occupied a premium place in the market. But behind this intensity lie complex aromatic interactions.
Nyseos invites you to explore the main aromatic families that shape the signature of this style. This will also be an opportunity to present our work on their interactions, in relation to sensory analysis and evaluation, particularly through the phenomena of masking and saturation.
Registration on mfb@passionbrasserie.com
PRESENTATION
How did I go from amateur to professional?
- 3:30 p.m.
- Espace conférences
- Julien Gunther (La Grenaille à Rosières), Fabrice Le Goff (Brasserie du Grand Paris), Laurent Kobler (La Chaouette)
WORKSHOP
Use of the antimicrobial Nagardo, BRASSINOV Contest 2024
- 4:00 p.m.
- Salle Pasteur
- Hervé Muller, Vellness Technology
Registration on mfb@passionbrasserie.com
(or on site, depending on availability)
PRESENTATION
Yeast-hop interactions: how can we optimize the aromas of hoppy beers?
- 4:30 p.m.
- Espace conférences
- Gilles Goemaere, Fermentis
WORKSHOP
Beers and cheeses
- 4:30 p.m.
- Marie-Emmanuelle Berdah, Zythologist
Marie-Emmanuelle Berdah is a French zythologist. She trains professionals in the brewing industry to better taste, serve, and promote beer through a technical, sensory, and accessible approach.
She offers a beer and cheese pairing workshop to help you understand the main principles of pairing and learn how to showcase your beers with simple and effective combinations.
Registration on mfb@passionbrasserie.com
(or on site, depending on availability)
COMPETITION
Award ceremony for the 29th Saint-Nicolas Beer Competition
- 17:45 p.m.
- Espace conférences
PRESENTATION
Producing non-alcoholic beer for small and medium-sized breweries
- 9:30 a.m.
- Espace conférences
- Pierre BRABANT, IFBM
WORKSHOP
How do I make my first customs declarations?
- 10:30 a.m.
- Salle Pasteur
- Catherine PILORGE, cheffe du Pôle d’action économique de la Direction des Douanes de Nancy
Designed specifically for future or young brewers, this workshop will help you understand your customs obligations and familiarize yourself with customs IT applications.
Registration on mfb@passionbrasserie.com
For this workshop, a computer with an internet connection is required (use of a smartphone is not recommended).
WORKSHOP
Beers and pastries
- 10:30 a.m.
- Salle Saladin
- Marie-Emmanuelle Berdah, Zythologist
Marie-Emmanuelle Berdah is a French zythologist. She trains professionals in the brewing industry to better taste, serve, and promote beer through a technical, sensory, and accessible approach.
She offers a beer and pastry pairing workshop to help you understand the main principles of pairing and learn how to showcase your beers with simple and effective combinations.
Registration on mfb@passionbrasserie.com
PRESENTATION
Situation of the hop industry and research programs
- 10:30 a.m.
- Espace conférences
- Interhoublon, Secobra, IFBM
WORKSHOP
Changes in aromas during aging the hop industry and research programs
- 11:30 a.m.
- Salle Saladin
- Shaan CHAMARY, Trainer-Consultant at IFBM
Registration on geraldine.pfund@qualtech-groupe.com
Limited to 20 people
WORKSHOP
Aperitif beers”: renew your aperitif moment with beer cocktails and tapas duos, clever and accessible
- 11:30 a.m.
- Salle Pasteur
- Elisabeth Pierre, Professional trainer, Beer Sommelier at hotel schools, restaurants, and breweries
Tastings and discussions. Professional workshop led by Elisabeth Pierre, professional beer sommelier trainer at hotel schools, restaurants, and breweries.
Registration on mfb@passionbrasserie.com
PRESENTATION
Water in breweries: fees, water savings, and treatment
- 11:30 a.m.
- Espace conférences
- Patrice Colin (Brasserie Champigneulles), Brasseurs de France, Veolia
WORKSHOP
Château Cara ULTRA: a new generation of caramelized malts
- 12:00 p.m.
- Salle Pasteur
- Jean-René Lesage, Gil Leclercq (Soufflet Malt)
Registration on mfb@passionbrasserie.com
WORKSHOP
Biotransformation aromas: IPA styles, tastings
- 1:00 p.m.
- Salle Saladin
- Didier THEODORE – Lallemand Brewing
Registration on jpeltier@lallemand.com
WORKSHOP
The importance of cleaning and disinfection in breweries
- 1:30 p.m.
- Salle Pasteur
- Thomas Bohmke, Diversey
Cleaning is considered the first step in production. In this workshop, we will see why cleaning and disinfection are key steps in the beer-making process.
Registration on mfb@passionbrasserie.com
(or on site, depending on availability)
PRESENTATION
Round table: Brewery contracts
- 2:00 p.m.
- Espace conférences
- Jean-François Drouin (SNBI), Elise Sequalino (Brasseurs de France), Pr Thierry Lambert (Université de Nancy), Pierre Galmiche (Avocat barreau de Paris)
WORKSHOP
Home Brewing Forum
- 2:30 p.m.
- Salle Pasteur
- Stéphane HERMENT, Engineer and amateur brewer
Small-scale brewing methods, equipment, problems encountered, technical issues, etc.
Registration on mfb@passionbrasserie.com
(or on site, depending on availability)
WORKSHOP
Beer & Sea and Choco Beer: your customers will love these two combinations
- 2:30 p.m.
- Salle Saladin
- Elisabeth Pierre, Professional trainer, Beer Sommelier at hotel schools, restaurants, and breweries
7 keys to enhancing festive menus with your beers.
Tastings and discussions. Professional workshop led by Elisabeth Pierre, professional beer sommelier trainer at hotel schools, restaurants, and breweries.
Registration on mfb@passionbrasserie.com
WORKSHOP
How to communicate effectively? Ask us your questions!
- 3:30 p.m.
- Expertise Bière Conseil
A 100% tailor-made workshop! A representative from Expertise Bière Conseil—the communications consulting arm of L’Echappée Bière breweries—will attempt to provide answers to questions and/or issues specific to your breweries, needs, constraints, and budgets.
Duration: 30 minutes.
Registration on mfb@passionbrasserie.com
(or on site, depending on availability)