Call for Abstracts

Call for Abstracts

Abstracts pertaining to the topic “Fermentations as an opportunity for sustainably brewed and high-quality products”, specifically encompassing the following, will be considered for inclusion to the presentation programme:

• Yeast and bacterial fermentations in the brewery – technological concepts reviewed
• Yeast propagation – process control and analysis
• Best practices in fermentation control leading to high-quality products
• Fermentative pathways leading to no- and low-alcohol beers
• Opportunities for better resource management in brewery fermentations
• Bioremediation and upcycling of brewery fermentation co-products
• Mixed, dual and multiple fermentations
• Aspects of cellar hygiene

Abstracts can only be submitted for oral presentations (no posters) and only via the online submission tool.