Evan Rail is the author of the award-winning essays “Why Beer Matters” and “The Meanings of Craft Beer,” and has served as a judge at numerous competitions, including the International Beer Challenge (London), World Beer Idol (Czech Republic), Stockholm Beer and Whiskey Festival and Birra dell’Anno (Italy).
He is a regular contributor of articles about European beer for The New York Times, The Wall Street Journal, Beer Advocate, All About Beer, Imbibe, Saveur, Good Beer Hunting and other publications.

Seminar Topic: What beers will we be drinking in 2025, and why? And what will the bigger picture challenges be?

Tim Webb is a UK-based writer and industry commentator, who sees the beer world from the consumer perspective. He used to run the Great British Beer Festival; helped found the UK’s first specialist beer book publishing company; wrote Good Beer Guide Belgium (1992-2018); and co-writes The World Atlas of Beer (2012 to date), which has appeared in 10 languages. He is an international beer judge and Executive member of European Beer Consumer Union (EBCU).

Seminar Topic: Solutions for Brewing Low Alcohol Beer

Andy will explore the various options for creating low alcohol beer by biological means. He will cover the key considerations for wort production, strain selection and stabilization post fermentation.

Andrew Paterson has been working for Lallemand since 2018. Prior to this he worked for several years as Head Brewer at Dark Star Brewing Company and at Brewdog brewery in Scotland. His strong practical brewing experience is backed up with a degree in Biochemistry from the University of Edinburgh, and a Masters degree in Brewing and Distilling from Heriot Watt University. In more recent years Andrew has turned his attention to the growing field of low alcohol beer and will share his insights in the seminar.

Seminar Topic: Kettle souring a customized solution to brew acid beer.

Gilles will explore the kettle souring process advantages and how to manage lactic fermentation’s parameters with a homofermentative and a heterofermentative lactic bacteria to produce customized sour beers.

Gilles Goemaere Hailing from Belgium Gilles graduated from the Catholic University of Louvain-la-Neuve as a Bio-Engineer with a specialization in Malting and Brewing Sciences and has over ten years’ experience in the brewing industry. Firstly, as a Master Brewer in a microbrewery in Belgium and more recently as technical support for Fermentis where he has acquired a strong experience solving technical and microbiological issues in customers’ breweries.

Seminar Topic: Spontaneous fermentation

A case study from Wild Creatures (Czech Republic). We will explore how to use the local microflora, how to process the fruit and what issues arise in barrel aging lambic style beers? This seminar will include tasting of Jitka’s award winning beer.

Jitka Ilčíková, after a ten-year career in finance Jitka decided to fully step into the world of brewing by starting Wild Creatures Brewery, in Mikulov, a wine-growing region of Czech Republic. She has built upon the vintners skill and her love for spontaneous fermentation to develop multi-award winning barrel-aged beers.

Seminar Topic: Plastic Kegs; sustainable packaging?

It is impossible to imagine our society without sustainability as a theme, but it is also difficult to envision a society without plastics.
But how sustainable is the packaging we use for beer? We zoom in on plastic (Key)Keg packaging designed in 2012 with a circular design.
Some of the subjects that will be discussed during this seminar are; circularity compared to recycling, sustainability of plastic (Key)Keg packaging and our goals for the coming years.

Michiel de Jagar started working for Lightweight Containers (now OneCircle) for 6 years ago. During his time he was responsible for sales in over 100 countries and noticed that there were are lot of inquiries and questions about the sustainability of plastic packaging. Together with colleagues they have been working on sustainability initiatives in several countries, which have resulted in some really interesting solutions which Michiel would be happy to discuss.

Seminar Topic: Quality from keg to tap

The presentation aims to reveal information on how to bring quality draught beer to the consumer. Ranging from keg spear handling to global trends in draught beer and on-trade quality

Marc Stoffels After studying International Business in Liège (Belgium), Marc specialized in technical sales. His passion led him 2011 towards the beer industry where he has obtained extended experience in all draught beer dispensing issues – from keg to tap. Currently he is employed as key account manager for Micro Matic, a global leader in dispense technologies.

Seminar Topic: From Brewpub to Microbrewery: Supply chain, the biggest challenge

The Covid-19 pandemic has been an existential crisis for many in the hospitality industry. With repeated lockdowns we faced a game-changing challenge that would determine our survival. We will discuss how we shifted from a brewpub to a microbrewery and how we managed a common problem to craft breweries: Cold supply chain. What happens to our beers after they leave our brewery? Is proper storing and serving of the beer the responsibility of the brewery or the bar/restaurant?
In this talk we will describe the challenges we faced and the solutions we implemented to turn a threatened business into a sound and growing one with great potential for the future.

Thanasis Polynikis and  Christos Alexiou are two of the co-founders of Pivo Microbrewery in Cyprus. Christos lived for many years in the Czech Republic, where he obtained his degree in Chemical Engineering at the University of Chemistry and Technology, Prague. He is the head brewer of Pivo Microbrewery. Thanasis is a mathematician with a PhD in Engineering Mathematics, University of Bristol. In 2015, Thanasis moved from teaching to brewing and is now one of the brewers of Pivo Microbrewery.

Seminar Topic: Hops In, Hops Out – Bigger impact and less waste

The seminar will go through the process of dry-hopping, focusing on all the ways to increase hop flavours and reduce beer loses. Learn how to maximize the aromas in your beers though oxygen control, bio-transformations and a variety of technologies available.

Enrico Prenni is super passionate about hops and their flavours. His first degree is in environmental engineering which allowed him to survive for 15 years – while secretly home brewing in his garage. With a passion for beer, science, books and chemistry, he did his second degree in Brewing Technologies and focused on the field of aromas.

Seminar Topic: Critical factors in IPA design apart from hops

From water chemistry and grist composition to pH parameters and dry-hopping techniques, Blake will teach you how to brew your best IPA (hazy or not) without worrying about what hops are going into it.

Blake Enemark began his brewing career in Toronto under some of Canada’s most iconic brewers. After moving to Calgary in 2016, he helped develop one of the province’s most popular IPAs and has since won provincial and national awards for his beers. He is now the head brewer at Tailgunner Brewing in downtown Calgary.

Seminar Topic: Recent developments and concerns in malting

New regulations, specific customer needs and quality fluctuations create challenges to our industry from year to year. What technical innovations are available to adapt to these changes? How did the lockdowns and lower beer consumption impact the malting industry? In what way can you differentiate your products from your competitors and what phenomenon’s can be observed in raw material sourcing?

Csaba Papp works for The Swaen Dutch malthouse as the Key Account and Distribution Manager. He joined the company as it rebranded with a new look, an extension of the assortment and international expansion – a challenging, but also a successful period, of which he has played his part by building and maintaining strong, trusted customer relationships with large international breweries, local distributors and wholesalers. Csaba is also an enthusiastic homebrewer and has a degree as a Brewing Master Consultant.

Panel discussion on Export: challenges and opportunities

Máté Farkas is the export sales representative and brand ambassador of White Rabbit Brewing. He has been working in and related to the brewing industry for 7 years, studied food science at SZIE University with a focus on brewing and distilling.

Meet the Brewer

Tom O’Hara
Operations director and former head brewer at Garden Brewery in Zagreb.

Lead Judge at the European Craft Beer Cup (ECBC)

Istvan Vasarhelyi has 10 years of experience judging in beer competitions, he is a gastro and beer-blogger, Beer and Food pairing expert and permanent gastronomic consultant to the Hungarian Brewers Association.