1st Edition of BeerForum
Conferences Programme
Tuesday 12 November
10:00 – 10:50
Classification and authentication of wheat beers using multivariate and multi-omics statistical approaches
Speaker: Prof. Giampiero Sacchetti, Department of Biosciences and Agro-Food Technologies, University of Teramo
A multi-omics approach for assessing the influence of climate change on the quality characteristics of wheat beers
Speaker: Riccardo De Flaviis, Department of Biosciences and Agro-Food Technologies, University of Teramo
11:00 – 11:25
Resistance/susceptibility to water stress in hops
Speaker: Prof. Stefano Bona, DAFNAE Department – Agronomy Animals Food Natural Resources and Environment, University of Padua
11:30 – 11:55
Statistics to support the brewing supply chain: areas and production areas in the world
Speaker: Francesco Licciardo, Ph.D in Economics of Production and Development. CREA – PB, Milan
12:00 – 12:45
The terroir of hops in Lombardy, study of the genotype - environment interaction
Speakers: Prof. Giacomo Cocetta, Davide Bianchi, Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, University of Milan
14:30 – 15:15
Use of innovative technologies for the production of "tailor made" hop extracts
Speaker: Prof. Lilia Neri, Department of Biosciences and Agro-Food Technologies, University of Teramo
Hops: process strategies for the production of powder extracts with high stability
Speaker: Simona Tatasciore, Department of Biosciences and Agro-Food and Environmental Technologies, University of Teramo
15:30 – 16:15
Workshop: Technical evolutions and evolution of styles: a four-handed story. The influence of industrial evolutions on the birth of styles
Facilitator: Daniele Risi, National Judge
16:30 – 17:30
TALK SHOW: State of the art of the brewing market in Italy
Participants include Alfredo Pratolongo, President of AssoBirra; Vittorio Ferraris, Director of UnionBirrai; Carlo Schizzerotto, Director of Consorzio Birra Italiana
Led by Maurizio Maestrelli, journalist
Wednesday 13 November
10:00 – 10:50
Use of beer production waste: new foods and new materials
Speaker: Prof. Ombretta Marconi, Department of Agricultural, Food and Environmental Sciences, University of Perugia
Recovery and reuse of exhausted hops from dry-hopping
Speaker: Vincenzo Alfeo, Department of Agricultural, Food and Environmental Sciences, University of Perugia
11:00 – 11:50
Production of sustainable beer reusing spent grain:
- Spent grain: from waste to biofertilizer - Speaker: Davide Assandri, CNR Turin
- The use of biofertilizers from spent grain in horticulture - Speaker: Angela Bianco, University of Sassari
12:00 – 12:25
Transfer of aromas from hops to beer: molecules that come and molecules that go
Speaker: Irene Lucchetta, Research Fellow, University of Padua
12:30 – 13:30
Workshop: Recovery of low fermentations
Facilitator: Simone Cantoni, National and international Judge
14:30 – 15:00
Reading: Craft beer. Sustainable production (Carlo Delfino Editore), by Francesca Borghi, Marilena Budroni and Giacomo Zara
With the participation of the authors
15:30 – 16:20
Production strategies to improve the sustainability of malting
Speaker: Giovanni De Francesco, Department of Agricultural, Food and Environmental Sciences, University of Perugia
Selection and characterisation of yeast strains for the production of non-alcoholic beer
Speaker: Ezio Moretti, Department of Agricultural, Food and Environmental Sciences, University of Perugia
16:30 – 17:30 am
Workshop: Low-alcohol beers
Facilitator: Simone Cantoni, national and international Judge
Thursday 14 November
09:30 – 10:50
Impact of barley on beer quality
Speakers: Prof. Stefano Buiatti and Paolo Passaghe, Department of Agri-food, Environmental and Animal Sciences, University of Udine
Maria Grazia Farbo, Antonio Palomba, Salvatore Pisanu, Porto Conte Ricerche, Alghero (Sassari)
Case history – to be defined
Speaker: Mauro Bordesan (Antoon Parr)
11:00 – 12:50
Each fruit has its season... “And its beer.”
Speakers: Luca Pretti, Pietro Piu, Porto Conte Ricerche, Alghero (SS)
Prof Tommaso Ganino, Department of Food and Drug Sciences, University of Parma
Effects of hop fertilisation and impact on beer quality
Speakers: Prof. Tommaso Ganino. Department of Food and Drug Sciences, University of Parma, Luca Pretti, Porto Conte Ricerche, Alghero (Sassari)
Hops interaction at different degrees of ripeness and yeast during brewing
Speakers: Antonella Costantini, CREA – VE, Asti
Prof Tommaso Ganino, Department of Food and Drug Sciences, University of Parma
Case history: Beer quality control: chemical-physical parameters on must, fermented and finished product
Speaker: Carlo Trezzi (FOSS Italy)
13:00 – 13:50
Workshop: Fruit beers
Facilitator: Alessandra Agrestini, national and international Judge
14:30 – 14:55
Raw materials in the Brewery: innovation, research and new methods of use
Speaker: Giovanni Faenza, brewmaster of the Birrificio Ritual Lab
15:00 – 16:00
Workshop: IGA – evolution of a style
Facilitator: Alessandra Agrestini, national and international Judge
14.40 – 15.30
Case history – The 5.0 evolution of breweries: efficiency and savings with Omnia Technologies and ifm electronic applications
Speakers: Stefano Giacobini (BU Leader Beer Omnia Technologies), Enrico Biego (Global Key Account ifm electronic)
16:30 – 17:30
Talk Show: Our first thirty years: birth, evolution and prospects. Thirty years of Italian craft beer told by the protagonists
Participants include Fabio Brocca, brewer and partner of the Lambrate Brewery; Giovanni Faenza, brewer and owner of the Ritual Lab Brewery; Francesco Mancini, brewer and owner of the Forte Brewery; Fabiano Toffoli, brewer and partner of the Brewery 32 Via dei Birrai
Conducted by Lorenzo Dardano, radio host
Friday 15 November
09:30 – 09:55
Statistics to support the brewing supply chain: beer production and consumption in Italy
Speaker: Francesco Licciardo, Ph.D in Economics of Production and Development, CREA – PB, Milan
10:00 – 10:50
Craft beer, research and innovation for sustainability
Speaker: Prof. Aldo Todaro, Food Science and Technology, University of Palermo
Investigating optimal malting regimes for the Sicilian old landrace Perciasacchi durum wheat
Speaker: Ignazio Maria Gugino
Case history – to be defined
Speaker: to be defined (Omnia/Frilli)
12.00 – 13.50 am
IGA beers: how to enhance the aromas of grapes in beer
Speaker Prof. Fabio Mencarelli, Department of Agricultural, Food and Environmental Sciences, University of Pisa
Influence of red pulp apple on the aromatic fraction and nutritional value of beer
Speaker: Alessandro Bianchi, Department of Agricultural, Food and Environmental Sciences, University of Pisa
Case history: Automated management of fermentation: oxygen and yeasts
Speakers: Stefano Pettinelli and Giuseppe Floridia (Parsec srl)
14.30 – 15.15 am
Physical-chemical and sensory characterisation of fruit beers produced with grape and pomegranate derivatives
Speakers: Mario Gabrielli, Department of Food Science and Technology for a Sustainable Agro-Food Supply Chain, Università Cattolica del Sacro Cuore of Piacenza
Prof Fabio Chinnici, Department of Agri-Food Sciences and Technologies, University of Bologna
15:30 – 16:30
Workshop: Human resources management in breweries. Ideas inspired by Crafting Brewery Culture by Gary Nicholas
Facilitator: Lisa Matzeu, international judge
in collaboration with
