| Date | Time start | Time end | Subject | Name | Institution | Title | subject |
| Tuesday 11.09.2018 | at request | shuttle bus | |||||
| 16:00 | 20:00 | Registration open | Hotel Eifelstern | ||||
| 18:00 | 22:00 | Hotel bar get-together | Hotel Eifelstern | ||||
| Wednesday 12.09.2018 | 09:00 | 13:00 | Registration open | Bitburger Brewery Venue | |||
| 09:00 | 14:00 | Poster set-up | Bitburger Brewery Venue | ||||
| 13:00 | Bus to venue | from Hotel Eifelstern | |||||
| 13:00 | 14:00 | Lunch | Bitburger Brewery Venue | ||||
| 14:00 | 14:10 | Opening/Remarks | Jens Voigt | University of Applied Sciences Trier | |||
| 14:10 | 14:20 | Welcome Bitburger | Jan Niewodniczanski | Bitburger Brewery Group | |||
| 14:20 | 14:30 | Welcome Note | Marc Regier | University of Applied Sciences Trier | |||
| 14:30 | 14:40 | Welcom Note | Ludwig Narziß | Technical University of Munich | |||
| Session 1 | |||||||
| 14:40 | 15:05 | Key Note | Thomas Shellhammer | Oregon State Univrsity | |||
| Session Chair | Patricia Aron | Rahr Malting | |||||
| 15:05 | 15:30 | Lecture 1 | Dietz, Christina | School of Biosciences, Division of Food Sciences, University of Nottingham | DEVELOPMENT OF A SENSORY ATTRIBUTE LEXICON FOR DESCRIPTIVE ANALYSIS AND SENSORY CHARACTERIZATION OF MAGNUM HOP OIL AND IST' FRACTIONS | hops | |
| 15:30 | 15:55 | Lecture 2 | Feiner, Alexander | Simon H. Steiner Hopfen GmbH | AN UNTARGETED METABOLOMIC APPROACH FOR IDENTIFICATION OF PROTECTIVE COMPOUNDS AGAINST DOWNY MILDEW IN HOPS | hops | |
| 15:55 | 16:20 | Lecture 3 | Hauser, Dean | Department of Food Science and Technology, Oregon State University | THE FATE OF HOP VOLATILES DURING DRY-HOPPING | hops | |
| 16:20 | 16:45 | Lecture 4 | Dixius, Dominique | Bitburger Brewery | INFLUENCE ON BEER BITTER QUALITY BY USING DIFFERENT HOP PRODUCTS | hops | |
| 16:45 | 17:30 | Poster Intro | Poster 1-13 | 3 Minute Quick presentations | hops / malt | ||
| 17:45 | 19:30 | Poster Viewing | |||||
| 19:30 | 22:30 | Welcome Gathering | Bitburger Brewery brand world | ||||
| 22:30 | 22:40 | Bus to Hotel | |||||
| Thursday 13.09.2018 | Session 2 | ||||||
| 08:30 | 08:50 | Session Chair | Martin Zarnkow | Technical University of Munich | |||
| 08:30 | 08:55 | Lecture 5 | Neiens, Silva | Leibniz Institute for Food Systems Biology, Technical University of Munich | AROMA-ACTIVE COMPOUNDS IN THE HOP VARIETY HUELL MELON AND THEIR INFLUENCE ON BEER AROMA | ||
| 08:55 | 09:20 | Lecture 6 | Kirkpatrick, Kaylyn R. | Department of Food Science and Technology, Oregon state University | CHARACTERIZING THE DIASTATIC ACTIVITY OF HOPS IN DRY-HOPPED BEERS | hops | |
| 09:20 | 09:45 | Lecture 7 | Dugulin, Celina | International Centre for Brewing Science, University of Nottingham | BREWING WITH GREEN MALT: PROCESS DEVELOPMENT AND TECHNICAL REQUIREMENTS FOR AN ENERGY AND WATER EFFICIENT PROCESS WHICH OMITS KILNING | malt | |
| 09:45 | 10:30 | Poster Intro | Poster 14-26 | 3 Minute Quick presentations | malt / yeast / technology | ||
| 10:30 | 11:00 | Poster View | |||||
| Session 3 | |||||||
| Session Chair | David Cook | University of Nottingham | |||||
| 11:00 | 11:25 | Lecture 8 | Filipowska, Weronika | Laboratory of Enzyme, Fermentation and Brewing Technology, Faculty of Engineering Technology, KU Leuven | THE INFLUENCE OF MALTING TECHNOLOGY ON THE FORMATION OF BEER STALING ALDEHYDES | malt | |
| 11:25 | 11:50 | Lecture 9 | Féchir, Michael | Trier University of Applied Sciences, Technical University of Munich | INFLUENCE OF PROCESS TECHNOLOGY ON THE FORMATION OF KEY AROMA COMPOUNDS IN MALT, BEER AND INTERMEDIATES | malt | |
| 11:50 | 12:15 | Lecture 10 | Monsour, Robert | Rahr Malting Co. | THE INFLUENCE OF KILNING REGIME AND STORAGE ON MALT LIPOXYGENASE ACTIVITY | malt | |
| 12:15 | 13:00 | Poster Intro | Poster 27-40 | 3 Minute Quick presentations | technology / flavour / analytics | ||
| 12:45 | 14:00 | Lunch | |||||
| Session 4 | |||||||
| Session Chair | Rudolf Michel | GEA Brewery Systems | |||||
| 14:00 | 14:25 | Key Note | Michaela Miedl | Anheuser-Busch InBev | Innovations | ||
| 14:25 | 14:50 | Lecture 11 | Panglisch, Max | Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technical University of Berlin | BEECH WOOD SAWDUST AS A SUSTAINABLE FILTER AID FOR PRE-COAT FILTRATION | technology | |
| 14:50 | 15:15 | Lecture 12 | Gadon, Arthur | International Centre for Brewing Science, University of Nottingham | A NOVEL BEER FINING AGENT EXTRACTED FROM SPENT HOPS | technology | |
| 15:15 | 15:40 | Poster Intro | Poster 41-43 | 3 Minute Quick presentations | |||
| 15:40 | 16:05 | Lecture 13 | Michel, Maximilian | Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich | SCREENING FOR THE BREWING ABILITY OF NON-SACCHAROMYCES YEASTS WITH TORULASPORA DELBRUECKII AS A MODEL | yeast / technology | |
| 16:05 | 16:30 | Lecture 14 | Huismann, Margaux | International Centre for Brewing & Distilling, Heriot-Watt University | THE IDENTIFICATION AND CLASSIFICATION OF UNFILTERABLE BEER HAZE | technology | |
| 16:30 | 17:00 | Break/Poster View | all | ||||
| 17:00 | 17:30 | Bus to Trier, Porta Nigra | all | ||||
| 17:45 | Group Photo | all | |||||
| 17:45 | 18:45 | Guided Tours | 3 groups | ||||
| 18:45 | 19:00 | Bus to vineyard | |||||
| 19:00 | 20:00 | Wine walk | |||||
| 20:00 | Dinner | Wine tasting | Deutschherrenhof Trier | ||||
| 22:30 | 23:00 | Bus to Hotel | |||||
| Friday 14.09.2018 | Session 5 | ||||||
| Session Chair | Jessika De Clippeleer | Ghent University | |||||
| 08:30 | 08:55 | Key Note | Guido Aerts | KU Leuven | |||
| 08:55 | 09:20 | Lecture 15 | Yorke, Joanna | Bioenergy & Brewing Science, Division of Food Sciences, University of Nottingham | BREWING WITH UNMALTED CEREAL ADJUNCTS: SENSORY AND ANALYTICAL IMPACTS ON BEER QUALITY | flavour | |
| 09:20 | 09:45 | Lecture 16 | Mertens, Tuur | Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technical University of Berlin | METAL IONS IN BREWING: THEIR ROLE IN BEER STALING AND CURRENT REMEDIES | flavour | |
| 09:45 | 10:10 | Lecture 17 | Ditrych, Maciej | Laboratory of Enzyme, Fermentation and Brewing Technology, Faculty of Engineering Technology, KU Leuven | INFLUENCE OF BREWING PROCESS ON FLAVOUR STABILITY - HUNTING THE STALING ALDEHYDES | flavour | |
| 10:10 | 10:35 | Lecture 18 | Postigo Herrero, Vanesa | School of Agricultural, Food and Biosystems Engineering, Technical University of Madrid | NOVEL NATIVE SACCHAROMYCES YEAST FROM WINE TO OBTAIN NEW FLAVOURS IN ALE BEER FERMENTATION | yeast / flavour | |
| 10:35 | 10:50 | Poster view | |||||
| Session 6 | |||||||
| Session Chair | Dawn Maskell | Heriot-Watt University, Scotland UK | |||||
| 10:50 | 11:15 | Lecture 19 | Bellut, Konstantin | School of Food and Nutritional Sciences, University College Cork | APPLICATION OF NON-SACCHAROMYCES YEASTS IN THE PRODUCTION OF ALCOHOL-FREE BEER | yeast | |
| 11:15 | 11:40 | Lecture 20 | Hodel, Jan | International Centre of Brewing and Distilling, Heriot Watt University | BASE SPIRIT AS AN INGREDIENT IN FLAVOURED SPIRITS: ELDERFLOWER SPIRIT AND THE IMPACT ON GIN | spirits | |
| 11:25 | Lecture 21 | Reid, Struan | International Centre for Brewing & Distilling, Heriot-Watt University | EVOLUTION OF ORGANIC ACID DURING SCOTCH WHISKY FERMENTATIONS | spirits | ||
| 11:55 | 12:20 | Lecture 22 | Gunes, Burcu | School of Biotechnology, Dublin City University | COMPARATIVE OPTIMISATION STUDIES OF ANAEROBIC DIGESTION OF POT ALE AND POT ALE DRAFF MIXTURE | spirits | |
| 12:20 | 13:30 | Lunch | |||||
| Session 7 | |||||||
| Session Chair | Frank-Jürgen Methner | Technical University of Berlin | |||||
| 13:30 | 13:55 | Lecture 23 | Knoke, Laura | Research Institute for Beer and Beverage Analysis, Research and Teaching Institute for Brewing in Berlin | UNTARGETED METABOLOMICS: APPLICATIONS IN BEER QUALITY CONTROL AND BREWING RESEARCH | analytics | |
| 13:55 | 14:20 | Lecture 24 | Kahle, Eva-Maria | Research Center Weihenstephan for Brewing and Food Quality, Technical University of München | TURBIDITY IDENTIFICATION VIA MICRO-RAMAN SPECTROSCOPY | analytics | |
| 14:20 | 14:45 | Lecture 25 | Mallett, James | International Centre for Brewing Science, University of Nottingham | ASSESSING THE STATE OF DRAUGHT BEER QUALITY | analytics | |
| 14:45 | 15:10 | Lecture 26 | Peterson, Scott D. | University of California, department of Food Science | THE BEER-WATER-ENERGY NEXUS: A CASE STUDY OF EMBEDDED WATER AND ENERGY IN MICROBREWED LAGER BEER | technology / energy | |
| 15:10 | 15:35 | Closing Remarks | |||||
| 15:35 | 16:15 | Poster View | Poster takedown | ||||
| 16:15 | 16:30 | Bus to Brewery | |||||
| 16:30 | 19:00 | Brewery Visit | Bitburger Brewery | ||||
| 19:30 | Closing event | Bitburger Brewery brand world | |||||
| Farewell note | |||||||
| Awards | best Poster, best Oral | ||||||
| 22:30 | Bus to Hotel | ||||||
| Saturday 15.09.2018 | Departures | ||||||