1st Edition of BeerForum
Conferences Programme - BeerForum - Hall 4
Tuesday 12 November
10:00 – 10:50
Speaker:
Giampiero Sacchetti, University of Teramo
Speaker:
Riccardo De Flaviis, University of Teramo
11:00 – 11:25
Resistance / susceptibility to water stress in hops
Speaker:
Stefano Bona, University of Padua
Anna Perbellini, University of Padua
Giulia Bellaio, University of Padua
Irene Lucchetta, University of Padua
Maddalena Cappello Fusaro, 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:
Giacomo Cocetta, University of Milan
Davide Bianchi, University of Milan
Andrea Arpano, University of Milan
13:00 – 13:45
Dry hopping through cavitation
Speakers:
Flavio Boero, Beer specialist
Fabio Mazzocchi, Brewing & Processing manager Carlsberg Italy
14:30 – 15:15
Use of innovative technologies for the production of "tailor made" hop extracts
Speaker:
Lilia Neri, University of Teramo
Hops: process strategies for the production of powder extracts with high stability
Speaker:
Simona Tatasciore, University of Teramo
16:30 – 17:30
State of the art of the brewing market in Italy
Participants include
Andrea Bagnolini, director 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:
Ombretta Marconi, Research Centre for Brewing Excellence (CERB), University of Perugia
Recovery and reuse of exhausted hops from dry-hopping
Speaker:
Vincenzo Alfeo, Research Centre for Brewing Excellence (CERB), University of Perugia
11:00 – 11:50
Production of sustainable beer reusing spent grain:
- Spent grain: from waste to biofertilizer
Speaker:
Davide Assandri, STEMS - CNR Turin
- The use of biofertilizers from spent grain in horticulture
Speaker:
Angela Bianco, University of Sassari
12:00 – 12:25
Transfer of aroma from hops to beer: molecules that come and molecules that go
Speaker:
Irene Lucchetta, Research Fellow, University of Padua
12:40 – 13:30
Nutrients for the aromatic enhancement of beer
Speaker:
Tania Porcu, R&D Manager AEB Brewing
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, Research Centre for Brewing Excellence (CERB), University of Perugia
Selection and characterisation of yeast strains for the production of non-alcoholic beer
Speaker:
Ezio Moretti, Research Centre for Brewing Excellence (CERB), University of Perugia
Thursday 14 November
09:30 – 10:50
Impact of barley on beer quality
Speakers:
Stefano Buiatti, University of Udine
Paolo Passaghe, University of Udine
Maria Grazia Farbo, Porto Conte Ricerche, Alghero
Antonio Palomba, Porto Conte Ricerche, Alghero
Salvatore Pisanu, Porto Conte Ricerche, Alghero
Solutions for monitoring beer must and finished product in the laboratory and in production
Speaker:
Mauro Bondesan, sales manager Anton Paar
11:00 – 12:50
Each fruit has its season...and its beer
Speakers:
Luca Pretti, Porto Conte Ricerche, Alghero
Pietro Piu, Porto Conte Ricerche, Alghero
Tommaso Ganino, University of Parma
Effects of hop fertilisation and impact on beer quality
Speaker:
Tommaso Ganino, University of Parma
Luca Pretti, Porto Conte Ricerche, Alghero
Hops interaction at different degrees of ripeness and yeast during brewing
Speakers:
Antonella Costantini, CREA – VE, Asti
Tommaso Ganino, University of Parma
Beer quality control: chemical-physical parameters on must, fermented and finished product
Speaker:
Carlo Trezzi , FOSS Italia
Organised by FOSS Italia
14.00 - 14.30
Raw materials in the Brewery: innovation, research and new methods of use
Speaker:
Giovanni Faenza, Ritual Lab brewmaster
14:40 – 15:30
The 5.0 evolution of the brewery: efficiency and savings with Omnia Technologies
Speaker:
Stefano Giacobini, BU Leader Beer Omnia Technologies
16.50 - 17.50
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:
Aldo Todaro, University of Palermo
Investigating optimal malting regimes for the Sicilian old landrace Perciasacchi durum wheat
Speaker:
Ignazio Maria Gugino, Ph.D in Food Science and Technology
11:00 – 11:50
The New LalBrew Pomona™ Yeast: innovation in the laboratory and revolution in the brewery
Speakers:
Gianmaria Ricciardi, technical sales manager Lallemand Brewing
Manfredi Guglielmotti, technical sales manager Beer Division Corimpex Service
organised by Corimpex and Lallemand
12.00 – 13.50
IGA beers: how to enhance the aroma of grapes in beer
Speaker;
Fabio Mencarelli, University of Pisa
Influence of red pulp apple on the aromatic fraction and nutritional value of beer
Speaker:
Alessandro Bianchi, University of Pisa
Automated management of fermentation: oxygen and yeasts
Speakers:
Giuseppe Floridia, R&D manager Parsec
Stefano Pettinelli, Parsec
14:30 – 15:15
Speakers:
Giorgia Spigno, Università Cattolica del Sacro of Piacenza
Mario Gabrielli, University of Piacenza
Fabio Chinnici, University of Bologna
in collaboration with
