The conference is primarily intended for professionals and employees in the brewing sector, whether from large industrial or small craft breweries, with the
Conference Agenda
Thursday, March 27, 2025
17:00 – 19:00 WORKSHOP: Sensory assessment of beer quality – undesirable aromas – led by PhD Boris Gadžov, FlavorActiv, UK.
Friday, March 28, 2025
9:00 – 10:00 Registration of participants with drinks and pastries
10:00 – 10:10 Conference opening (welcome speech by the president of the organizing committee, Goran Šarić, PhD and the Dean, Ivan Štedul)
10:10 – 10:50 LECTURE: What every brewer needs to know about water – the key ingredient of beer? (Aleksander Poreda, PhD, Faculty of Agriculture Krakow, Poland)
11:00 – 11:30 LECTURE: Optimization and sustainability in brewing processes (Gianmaria Ricciardi, Lallemand Brewing, UK)
11:40 – 12:10 LECTURE: The use of κ-carrageenan extracted from red seaweed in brewing (Jonas Trummer, PhD, Murphy & Son, UK)
12:10 – 12:30 Short break
12:30 – 13:00 LECTURE: Aroma stability: Unlocking the secret of beer’s lasting aroma (Jan Biering, VLB Berlin, Germany)
13:10 – 13:40 LECTURE: The aroma of beer and its changes (Miha Ocvirk, PhD, Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia)
13:40 – 14:10 PANEL: Craft brewing in Croatia (Andrej Čapka (Zmajska pivovara), Matija Mrazek (Varionica Brewery), Edi Jendrić (Mlinarica Brewery), Ana Teskera (New Brew Brewery) – moderator Goran Šarić, PhD)
14:10 – 14:30 Panel discussion with lecturers
14:30 – 15:30 Lunch
From 20:00 Socializing with beer at the nearby Edison cinema
