Programme

Programme Overview

Last update on 23 June 2026.
The programme might be subject to necessary changes.

1.	Analysis and quality management methodology (raw materials, process, research)
2.	Barley & cereal breeding and agronomy
3.	Beer quality product (colloidal, sensory, foam)
4.	Brewery and maltings management and maintenance, including advances in cleaning and sanitising
5.	Brewing adjuncts & co-products, including upcycling of co-products
6.	Brewing and malting technology (process, product)
7.	Consumer preference studies
8.	Data mining, AI supported decision-making processes in breweries and malting plants
9.	Downstream processing, filtration and stabilisation (including pasteurisation, auxiliary and process aids)
10.	Environmental sustainability relevant to the brewing process, including decarbonisation strategies
11.	Hops and hop products, hop breeding and agronomy
12.	Non-Saccharomyces fermentations, sour beers, kveik, SCOBY, and traditional indigenous beer-like beverage production
13.	Packaging of beer & beverages (bottles, cans, kegs) and dispense technology
14.	Technical Development (novel process, novel product implementation)
15.	Yeast and fermentation (Saccharomyces-based beer production)