1st INTERNATIONAL WORKSHOP ON BREWING YEASTS

IMPORTANT INFORMATION

Link a información en español

 

The International Brewing Yeast Workshop´s main goal is to gather outstanding scientists working in applied aspects of this kind of yeasts and update brewers and scientists, providing an overview of the future.

The event´s main language is English and, whoever requires it, a simultaneous Spanish translation will be available for U$15 extra.

The Workshop runs along with the ¨Ciencia y Cerveza¨ program which started in 2017. It will be combined with the¨6tas Jornadas Sudamericanas de Biología y Biotecnología de Levaduras and the 34th International Specialized Symposium on Yeasts (ISSY 34) ¨.

You can register for the Brewing Yeast Workshop alone or in combination with the other events. For further information click here

On October 5th, presentations will be held by guest speakers. At the end of the day, a special beer tour will take place in which different versions of beer brewed with S. eubayanus will be tasted in different pubs. On October 6th a Brewery and Distillery tour is prepared, not only to appreciate the amazing scenery of Bariloche but also to visit the main local craft breweries (Berlina, Manush, Blest, Wesley breweries, and MADOC Whiskey Distillery).

REGISTRATION COST until June 1st U$150.- and U$165 with Spanish translation.
The event is sponsored by the American Society of Brewing Chemist (ASBC)

KEYNOTE LECTURES CONFIRMED

KEYNOTE LECTURES:

  • CHRIS HITTINGER: (Univ. Madison, USA): Beer, Biofuels, and Beyond: Yeast Biodiversity in the Age of Genomics. // Cerveza, biocombustibles y más allá: biodiversidad de levaduras en la era de la genómica.
  • KEVIN VERSTREPEN: (KV Leuven, Belgium): Looking at yesterday’s yeasts to brew tomorrow’s beer // Mirando a las levaduras de ayer para producir la cerveza de mañana.
  • DIEGO LIBKIND: (IPATEC Argentina): Brewing potential of the Lager´s yeast parent: S. eubayanus from Patagonia // Potencial cervecero del parental de la cerveza Lager: S. eubayanus de la Patagonia.
  • CHRIS POWELL: (University of Nottingham, UK, ASBC): Impact of brewing yeast health and variation on beer quality. // Que debe saber UD sobre la calidad y la consistencia de la levadura cervecera.
  • MATHIAS HUZTLER: (Weihenstephan Institute, Germany): Saccharomyces and non-Saccharomyces brewing strains – characterization approaches for the brewer // Levaduras cerveceras Saccharomyces y no-Saccharomyces – formas de caracterización para el cervecero.
  • JOSE PAULO SAMPAIO: (Univ. Nova Lisboa, Portugal): Brewing yeast domestication // Domesticación de las levaduras cerveceras.
  • BRIAN GIBSON: (VTT, Finland): Interspecies yeast hybrids: brewing ability and genome stability // Híbridos interespecíficos: habilidad cervecera y estabilidad genómica.
  • JOHAN THEVELEIN: (KV Leuven, Belgium): Polygenic analysis and targeted improvement of flavor production in brewer’s yeast. // Análisis poligénico y mejoramiento dirigido de la producción de flavor en levaduras cerveceras.
  • MAITREYA DUNHAM: (Univ. Washington, USA): Genome rearrangements over serial repitching // Cambios genómicos durante la re-utilización de levaduras.
  • JEAN MARC DARAN: (TNW-Delft, Netherlands): Heterozygosity and hybridization of yeast genomes: challenges and technical solutions // Heterocigocidad e hibridización de genomas de levaduras: desafíos y soluciones técnicas. 
  • GRAEME WALKER: (Abertay Univ, Scotland): Importance of zinc for brewing yeast and fermentation // Importancia del zinc para la levadura cervecera y la fermentación.

SPONSORED TALKS:

  • PHILIPPE JANSSENS (Fermentis): Demystifying active dry yeast use for beer production. // Desmitificando el uso de levadura activa seca en la elaboración de cerveza.
  • TOBIAS FISCHBORN (Lallemand): None-traditional brewing yeast and flavor production. // Levaduras cerveceras no tradicionales y producción de flavor.
  • TROELS PRAHL: (White Labs): Beyond Beer – Fermentation in high-end gastronomy and how to handle and control multiple microbes in a non-lab environment // Mas allá de la cerveza – Fermentaciones en gastronomía de alta gama y como manejar múltiples microorganismos en fuera de un laboratorio.

UNDER THE AUSPICIES OF:

American Society of Brewing Chemists

Asociación de Cervecerías Artesanales de Bariloche y Zona Andina

SPONSORS:

PLATINUM SPONSORS

GOLD SPONSORS

SILVER SPONSORS

S. EUBAYANUS WILD BEER TOUR

LOCAL BREWERIES AND DISTILLERY TOURS

Come meet Patagonia’s Brewing Industry, home of Saccharomyces eubayanus, mother of Lager beer yeast.

Suscribe now on: // Suscribirse ahora

Companies interested in sponsoring can download commercial information here

Or contact: sponsors@issy34-bariloche.com