PROGRAMME

Preliminary Programme

Confirmed presentations

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

SpeakerCountryAffiliationTitle
Cubillos, FranciscoChileUSACHGenetic improvement of native S. eubayanus strains for an efficient fermentation performance
Hutzler, MathiasGermany/AlemaniaWeihenstephan Research CenterÝeast hunting in Europe and the brewing potential
Preiss, RichardCANADAEscarpment LabsKveik: genomic and phenotypic characterization of traditional Norwegian brewing yeasts
Cadez, NezaSlovenia/EsloveniaUniversity of LjubljanaAdaptive evolution at genomic and phenotypic level of the Lager strain W34-70 after 30 re-repitchings
Christiansen, RobUSANew Belgium BreweryBrewing with sake kasu, an experiment in using sake pressed yeast and bacteria to make beer.
Sedin, DanaUSANew Belgium BreweryMid Fermentation Dry-Hopping: Impacts to Flavor and Fermentation Performance
Hittinger, ChrisUSAWisconsin UniversityWhat makes a lager yeast? The genetics and genomics of key traits
Turgeon, ZachariCANADARenaissance BioScienceCreation and characterization of a non-Diastatic Saison using non-GMO breeding techniques: LalBrew Farmhouse
Daute, MartinaUK/Reino UnidoAbertay UniversityNon-Saccharomyces yeasts for whisky fermentations
Duham, MaitreyaUSAUniversity of Washington
Mutant beer: watching yeast evolve in real time in the brewery
Yurkov, AndreyGermany/AlemaniaDSMZ-German Collection of MicroorganismsWild brewing yeasts: Regulatory aspects, adequate conservation and the role of culture collections
Libkind, DiegoArgentinaIPATEC (CONICET-UNComahue)Lessons and learnings from a decade with S. eubayanus
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