PROGRAMME

Preliminary Programme

Confirmed presentations

Simon Carlsen
Denmark PhD – Senior Application Specialist, Fermented beverages, Chr. Hansen A/S
Pichia kluyveri for production of alcohol free beer – A true brewing solution

Fábio Faria-Oliveira
White Labs, Denmark
Delicious Leftovers: valorization of yeast production side-streams into tasty food

Cubillos, Francisco
USACH, Chile
Genetic improvement of native S. eubayanus strains for an efficient fermentation performance

Hutzler, Mathias
Weihenstephan Research Center, Germany
Ýeast hunting in Europe and the brewing potential

Preiss, Richard
Escarpment Labs, Canada
Kveik: genomic and phenotypic characterization of traditional Norwegian brewing yeasts

Cadez, Neza
University of Ljubljana, Slovenia
Adaptive evolution at genomic and phenotypic level of the Lager strain W34-70 after 30 re-repitchings

Christiansen, Rob
New Belgium Brewery, USA
Brewing with sake kasu, an experiment in using sake pressed yeast and bacteria to make beer.

Sedin, Dana
New Belgium Brewery, USA
Mid Fermentation Dry-Hopping: Impacts to Flavor and Fermentation Performance

Hittinger, Chris
Wisconsin University, USA
What makes a lager yeast? The genetics and genomics of key traits

Turgeon, Zachari
Renaissance BioScience, Canada
Selection and characterization of a non-Diastatic Saison using non-GMO breeding techniques: LalBrew®️ Farmhouse

Daute, Martina
Abertay University, UK
Non-Saccharomyces yeasts for whisky fermentations

Duham, Maitreya
University of Washington
Mutant beer: watching yeast evolve in real time in the brewery

Yurkov, Andrey
DSMZ-German
Collection of Microorganisms, Germany Wild brewing yeasts: Regulatory aspects, adequate conservation and the role of culture collections

Libkind, Diego
IPATEC (CONICET-UNComahue), Argentina
Lessons and learnings from a decade with S. eubayanus

Verstrepen, Kevin
KU Leuven, Bélgica
Linking beer chemistry to aroma using machine learning

Speaker Country Affiliation Title
Simon Carlsen Denmark PhD – Senior Application Specialist, Fermented beverages, Chr. Hansen A/S Pichia kluyveri for production of alcohol free beer – A true brewing solution
Fábio Faria-Oliveira Denmark White Labs Delicious Leftovers: valorization of yeast production side-streams into tasty food.
Cubillos, Francisco Chile USACH Genetic improvement of native S. eubayanus strains for an efficient fermentation performance.
Hutzler, Mathias Germany Weihenstephan Research Center Yeast hunting in Europe and the brewing potential
Preiss, Richard CANADA Escarpment Labs Kveik: genomic and phenotypic characterization of traditional Norwegian brewing yeasts
Cadez, Neza Slovenia University of Ljubljana Adaptive evolution at genomic and phenotypic level of the Lager strain W34-70 after 30 re-repitchings
Christiansen, Rob USA New Belgium Brewery Brewing with sake kasu, an experiment in using sake pressed yeast and bacteria to make beer.
Sedin, Dana USA New Belgium Brewery Mid Fermentation Dry-Hopping: Impacts to Flavor and Fermentation Performance
Hittinger, Chris USA Wisconsin University What makes a lager yeast? The genetics and genomics of key traits
Turgeon, Zachari CANADA Renaissance BioScience Creation and characterization of a non-Diastatic Saison using non-GMO breeding techniques: LalBrew Farmhouse
Daute, Martina UK Abertay University Non-Saccharomyces yeasts for whisky fermentations
Duham, Maitreya USA University of Washington
Mutant beer: watching yeast evolve in real time in the brewery
Yurkov, Andrey Germany DSMZ-German Collection of Microorganisms Wild brewing yeasts: Regulatory aspects, adequate conservation and the role of culture collections
Libkind, Diego Argentina IPATEC (CONICET-UNComahue) Lessons and learnings from a decade with S. eubayanus
Verstrepen, Kevin Belgium KU-Leuven, Belgium Linking beer chemistry to aroma using machine learning
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