Programme

8th March 2018

The CBM 2018 conference program will cover two themes: -
A. the Art of Carbonating Beer as well as
B. Taste Science behind Beer and Food Pairing

Program

The program covers both scientific and experience based presentations. Examples of what wil be covered

A. the CO2:
- Chemical and physical basics to the solubility of gases in liquids
- Mixed gas carbonation
- Calculation of fermentable sugars to achieve specified CO2-contents
- The art of bottle fermentation (belgium and german beers)
- CO2 purity à specs, measures and importance
- Dynamic inline carbonation

B. the Taste Science:
- Theory on taste sensory system
- Basic tastes interaction
- IPA goes with spicy food and science says you are wrong
- Hands-on: beer and food taste experience

We have 11 vendors showing products for small breweries in the break area. Also, there will be time to network and mingle with fellow brewers.

To end the day we have a bring-your-own-beer-and-mingle

Program for 2017

2017 focus topics where :
• Yeast handling in the brewery

8:00 – 8:30 Registration

8:30 – 8:45 Welcome

8:45 – 9:45 Yeast Introduction – Troels

9:45 – 10:15 Break with exhibition

10:15 – 11:15 Yeast Propagation – Deniz

11:15 – 12:15 Yeast Handling and Storage – Deniz

12:15 – 13:15 Lunch with exhibition

13:15 – 14:15 Yeast Handling and Management in the Real World – Jamil

14:15 – 15:15 Techniques tor Yeast Control - Troels

15:15 – 15:45 Break with exhibition

16:45 – 17:15 Q&A session – all speakers

17:15 – 17:45 Interactive beer glass experience

17:45 – 19:00 Beers and mingle