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Program

Monday, March 3, 2025

Plenary 1
MONDAY 3 MARCH 2025
8:30 AM - 5:00 PM
Registration Open - Monday
9:30 AM - 4:00 PM
Pre-Convention Tours - Brewing & Distilling
6:15 PM - 6:15 PM
Buses to depart Hotel Grand Chancellor for the Welcome Reception
6:30 PM - 10:30 PM Welcome Reception - Cascade Gardens Brewery
10:30 PM - 10:30 PM
Buses depart Welcome Reception to the Hotel Grand Chancellor
Plenary 1
MONDAY 3 MARCH 2025
8:30 AM - 5:00 PM
Registration Open - Monday
9:30 AM - 4:00 PM
Pre-Convention Tours - Brewing & Distilling
6:15 PM - 6:15 PM
Buses to depart Hotel Grand Chancellor for the Welcome Reception
6:30 PM - 10:30 PM Welcome Reception - Cascade Gardens Brewery
10:30 PM - 10:30 PM
Buses depart Welcome Reception to the Hotel Grand Chancellor

Plenary 1
MONDAY 3 MARCH 2025
8:30 AM - 5:00 PM
Registration Open - Monday
9:30 AM - 4:00 PM
Pre-Convention Tours - Brewing & Distilling
6:15 PM - 6:15 PM
Buses to depart Hotel Grand Chancellor for the Welcome Reception
6:30 PM - 10:30 PM Welcome Reception - Cascade Gardens Brewery
10:30 PM - 10:30 PM
Buses depart Welcome Reception to the Hotel Grand Chancellor

Tuesday, March 4, 2025

Plenary 1
TUESDAY 4 MARCH 2025
8:59 AM - 9:45 AM
PLENARY 1 – OPENING 1
9:00 AM - 9:10 AM Convention Chair Welcome
9:10 AM - 9:25 AM IBD Asia Pacific – Welcome
9:25 AM - 9:45 AM IBD Presidential Address
9:45 AM - 10:25 AM
Opening Keynote - To Be Advised
10:25 AM - 11:00 AM
Morning Tea - Tuesday
10:59 AM - 12:00 PM
PLENARY 1 – INDUSTRY KEYNOTES
11:00 AM - 11:30 AM Industry Keynote - Ms Jane Bennett – Board Chair, HPA
11:30 AM - 12:00 PM Industry Keynote - Prof. Katherine Smart – Global Technical Director, Diageo
12:00 PM - 1:30 PM
Lunch - Tuesday
1:29 PM - 3:00 PM
PLENARY 1 – PANEL SESSION
1:30 PM - 3:00 PM How do you maintain a competitive edge through professional education in a rapidly changing world?
3:00 PM - 3:30 PM
Afternoon Tea - Tuesday
3:30 PM - 5:00 PM
Posters Presentations
5:00 PM - 5:05 PM
Daily Session Wrap up - Tuesday
6:30 PM - 10:30 PM Fiesta Night - The Hanging Gardens
Plenary 1
TUESDAY 4 MARCH 2025
8:59 AM - 9:45 AM
PLENARY 1 – OPENING 1
9:00 AM - 9:10 AM Convention Chair Welcome
9:10 AM - 9:25 AM IBD Asia Pacific – Welcome
9:25 AM - 9:45 AM IBD Presidential Address
9:45 AM - 10:25 AM
Opening Keynote - To Be Advised
10:25 AM - 11:00 AM
Morning Tea - Tuesday
10:59 AM - 12:00 PM
PLENARY 1 – INDUSTRY KEYNOTES
11:00 AM - 11:30 AM Industry Keynote - Ms Jane Bennett – Board Chair, HPA
11:30 AM - 12:00 PM Industry Keynote - Prof. Katherine Smart – Global Technical Director, Diageo
12:00 PM - 1:30 PM
Lunch - Tuesday
1:29 PM - 3:00 PM
PLENARY 1 – PANEL SESSION
1:30 PM - 3:00 PM How do you maintain a competitive edge through professional education in a rapidly changing world?
3:00 PM - 3:30 PM
Afternoon Tea - Tuesday
3:30 PM - 5:00 PM
Posters Presentations
5:00 PM - 5:05 PM
Daily Session Wrap up - Tuesday
6:30 PM - 10:30 PM Fiesta Night - The Hanging Gardens

Plenary 1
TUESDAY 4 MARCH 2025
8:59 AM - 9:45 AM
PLENARY 1 – OPENING 1
9:00 AM - 9:10 AM Convention Chair Welcome
9:10 AM - 9:25 AM IBD Asia Pacific – Welcome
9:25 AM - 9:45 AM IBD Presidential Address
9:45 AM - 10:25 AM
Opening Keynote - To Be Advised
10:25 AM - 11:00 AM
Morning Tea - Tuesday
10:59 AM - 12:00 PM
PLENARY 1 – INDUSTRY KEYNOTES
11:00 AM - 11:30 AM Industry Keynote - Ms Jane Bennett – Board Chair, HPA
11:30 AM - 12:00 PM Industry Keynote - Prof. Katherine Smart – Global Technical Director, Diageo
12:00 PM - 1:30 PM
Lunch - Tuesday
1:29 PM - 3:00 PM
PLENARY 1 – PANEL SESSION
1:30 PM - 3:00 PM How do you maintain a competitive edge through professional education in a rapidly changing world?
3:00 PM - 3:30 PM
Afternoon Tea - Tuesday
3:30 PM - 5:00 PM
Posters Presentations
5:00 PM - 5:05 PM
Daily Session Wrap up - Tuesday
6:30 PM - 10:30 PM Fiesta Night - The Hanging Gardens

Wednesday, March 5, 2025

Plenary 1
Plenary 2
Plenary 3
WEDNESDAY 5 MARCH 2025
8:59 AM - 10:30 AM
PLENARY 1, SESSION 2 – HOPS
PLENARY 2, SESSION 1 – AUSTRALIAN DISTILLING INSIGHTS
9:00 AM - 9:20 AM The state of the global hop industry Australian Rum Industry – a current perspective in comparison to other key global rum industry producer regions
9:20 AM - 9:40 AM The Importance of Harvest Timing on the Chemistry, Biochemistry and Sensorial Properties of Citra® Hops Starward packaging update – delivering sustainability and supply chain security
9:40 AM - 10:00 AM The “Smart” approach to using hops & hop products in existing brands and NPD Four Pillars Commitment to Sustainability: presenting innovation and passion to Sustainable Practices in our Distillery and Hospitality Venue in Healesville, Victoria
10:00 AM - 10:20 AM Dry Hopping Innovation – T90 Pellets vs Innovative Hop Extracts Strategic Premiumisation in Distilling and Brewing – Beyond High–Cost Whisky and Beer
10:30 AM - 11:00 AM
Morning Tea - Wednesday
10:59 AM - 12:30 PM
PLENARY 1, SESSION 3 – BREWING INNOVATION
PLENARY 2, SESSION 2 – SPIRITS FERMENTATION
11:00 AM - 11:20 AM Coopers: a fully integrated model for crafting beer, extracts and single malt whisky from proprietary malted barley The development of innovative and complex flavour profiles in new make spirit through the process of combining brewing yeast and bacteria with traditional distilling yeast during fermentation
11:20 AM - 11:40 AM How AI Can Assist in Predicting Asset Health and Efficiency The use of S.pombe in rum, the history, the mystique, the science–introducing AB Biotek’s new Pinnacle Rum pombe
11:40 AM - 12:00 PM Enzymatic solutions to create novel and exciting beers & beverages applying modern biotechnology Comparing the performance of Saccharomyces cerevisiae fermentation and the production of congeners in different substrates
12:00 PM - 12:20 PM Optimizing Brewery Efficiency and Sustainability: Assessing the Effects of Substituting Hop Pellets with Hop Extracts Non–Saccharomyces yeasts for distilled spirit fermentations
12:30 PM - 1:30 PM
Lunch - Wednesday
1:00 PM - 3:00 PM
PLENARY 1, SESSION 4 – NO & LOW ALCOHOL BEER
PLENARY 2, SESSION 3 – BREWING SUSTAINABILITY
DISTILLING TECHNICAL TOUR
1:00 PM - 3:15 PM
Technical Tour: Maguire and Co Distillery
1:00 PM - 5:30 PM
Technical Distilling Tour
1:30 PM - 1:50 PM Survival of pathogens in nonalcoholic beers An independent UK brewer perspective on sustainability
1:50 PM - 2:10 PM Designing the sensory experience of no/low alcohol beers using advanced hop products The Carbon Footprint of Australian Hop Pellet Production: A Cradle–to–Gate Life Cycle Assessment
2:10 PM - 2:30 PM Crafting Distinctive NAB: Worty Flavor Mitigation through Kettle Souring, Dry Hopping and other Flavor Mitigation Techniques Future proof your brewery with sustainable fermentation and automation
2:30 PM - 2:50 PM Non–alcoholic beer on draught – risks and solutions SC Decarbonisation Motor – Sustainable Packaging Solutions. A comparison in capability, cost and environmental impact
3:00 PM - 3:30 PM
Afternoon Tea - Wednesday
3:29 PM - 5:00 PM
PLENARY 1, SESSION 5 – BEER FERMENTATION
PLENARY 2, SESSION 4 – BREWERY PROCESS HYGIENE
DISTILLING TECHNICAL TOUR CONTINUED
3:30 PM - 3:50 PM Open fermentation: Dying Craft or New Frontier? The reduction of CIP cycles during the production week is an efficient and simple way to decrease your water consumption in existing production plants. How? With retrofittable ultrasonic devices
3:30 PM - 5:30 PM
Technical Tour: Sullivans Cove
3:50 PM - 4:10 PM Development of new cofermentation strategies based on the enzymatic activities of lager and ale yeasts to enhance polyfunctional thiol release from glutathionyl, y–GluCys– and Cysprecursors ‘The (Bare) Beer Necessities’ – Contemporary Case Studies in Brewery Hygiene
4:10 PM - 4:30 PM A review of our experience of operating Krones PoseidonTM dynamic fermentation systems including a comparison with conventional fermentation and conditioning in cylindroconical vessels Detecting microbial contaminants with real–time PCR in the brewery; practical applications for quality control
4:30 PM - 4:50 PM Brewing tomorrow’s food – Brewing technology for the fermentative production of alternative proteins Using Per–Formic Acid for Brewery Santizing and Disinfection
5:00 PM - 5:05 PM
Daily Session Wrap up - Wednesday
6:00 PM - 6:00 PM
Free Night – Supplier Engagement Social Night
Plenary 1
Plenary 2
WEDNESDAY 5 MARCH 2025
8:59 AM - 10:30 AM
PLENARY 1, SESSION 2 – HOPS
PLENARY 2, SESSION 1 – AUSTRALIAN DISTILLING INSIGHTS
9:00 AM - 9:20 AM The state of the global hop industry Australian Rum Industry – a current perspective in comparison to other key global rum industry producer regions
9:20 AM - 9:40 AM The Importance of Harvest Timing on the Chemistry, Biochemistry and Sensorial Properties of Citra® Hops Starward packaging update – delivering sustainability and supply chain security
9:40 AM - 10:00 AM The “Smart” approach to using hops & hop products in existing brands and NPD Four Pillars Commitment to Sustainability: presenting innovation and passion to Sustainable Practices in our Distillery and Hospitality Venue in Healesville, Victoria
10:00 AM - 10:20 AM Dry Hopping Innovation – T90 Pellets vs Innovative Hop Extracts Strategic Premiumisation in Distilling and Brewing – Beyond High–Cost Whisky and Beer
10:30 AM - 11:00 AM
Morning Tea - Wednesday
10:59 AM - 12:30 PM
PLENARY 1, SESSION 3 – BREWING INNOVATION
PLENARY 2, SESSION 2 – SPIRITS FERMENTATION
11:00 AM - 11:20 AM Coopers: a fully integrated model for crafting beer, extracts and single malt whisky from proprietary malted barley The development of innovative and complex flavour profiles in new make spirit through the process of combining brewing yeast and bacteria with traditional distilling yeast during fermentation
11:20 AM - 11:40 AM How AI Can Assist in Predicting Asset Health and Efficiency The use of S.pombe in rum, the history, the mystique, the science–introducing AB Biotek’s new Pinnacle Rum pombe
11:40 AM - 12:00 PM Enzymatic solutions to create novel and exciting beers & beverages applying modern biotechnology Comparing the performance of Saccharomyces cerevisiae fermentation and the production of congeners in different substrates
12:00 PM - 12:20 PM Optimizing Brewery Efficiency and Sustainability: Assessing the Effects of Substituting Hop Pellets with Hop Extracts Non–Saccharomyces yeasts for distilled spirit fermentations
12:30 PM - 1:30 PM
Lunch - Wednesday
1:00 PM - 3:00 PM
PLENARY 1, SESSION 4 – NO & LOW ALCOHOL BEER
PLENARY 2, SESSION 3 – BREWING SUSTAINABILITY
1:00 PM - 3:15 PM
1:00 PM - 5:30 PM
Technical Distilling Tour
1:30 PM - 1:50 PM Survival of pathogens in nonalcoholic beers An independent UK brewer perspective on sustainability
1:50 PM - 2:10 PM Designing the sensory experience of no/low alcohol beers using advanced hop products The Carbon Footprint of Australian Hop Pellet Production: A Cradle–to–Gate Life Cycle Assessment
2:10 PM - 2:30 PM Crafting Distinctive NAB: Worty Flavor Mitigation through Kettle Souring, Dry Hopping and other Flavor Mitigation Techniques Future proof your brewery with sustainable fermentation and automation
2:30 PM - 2:50 PM Non–alcoholic beer on draught – risks and solutions SC Decarbonisation Motor – Sustainable Packaging Solutions. A comparison in capability, cost and environmental impact
3:00 PM - 3:30 PM
Afternoon Tea - Wednesday
3:29 PM - 5:00 PM
PLENARY 1, SESSION 5 – BEER FERMENTATION
PLENARY 2, SESSION 4 – BREWERY PROCESS HYGIENE
3:30 PM - 3:50 PM Open fermentation: Dying Craft or New Frontier? The reduction of CIP cycles during the production week is an efficient and simple way to decrease your water consumption in existing production plants. How? With retrofittable ultrasonic devices
3:30 PM - 5:30 PM
3:50 PM - 4:10 PM Development of new cofermentation strategies based on the enzymatic activities of lager and ale yeasts to enhance polyfunctional thiol release from glutathionyl, y–GluCys– and Cysprecursors ‘The (Bare) Beer Necessities’ – Contemporary Case Studies in Brewery Hygiene
4:10 PM - 4:30 PM A review of our experience of operating Krones PoseidonTM dynamic fermentation systems including a comparison with conventional fermentation and conditioning in cylindroconical vessels Detecting microbial contaminants with real–time PCR in the brewery; practical applications for quality control
4:30 PM - 4:50 PM Brewing tomorrow’s food – Brewing technology for the fermentative production of alternative proteins Using Per–Formic Acid for Brewery Santizing and Disinfection
5:00 PM - 5:05 PM
Daily Session Wrap up - Wednesday
6:00 PM - 6:00 PM
Free Night – Supplier Engagement Social Night

Plenary 3
WEDNESDAY 5 MARCH 2025
8:59 AM - 10:30 AM
9:00 AM - 9:20 AM
9:20 AM - 9:40 AM
9:40 AM - 10:00 AM
10:00 AM - 10:20 AM
10:30 AM - 11:00 AM
Morning Tea - Wednesday
10:59 AM - 12:30 PM
11:00 AM - 11:20 AM
11:20 AM - 11:40 AM
11:40 AM - 12:00 PM
12:00 PM - 12:20 PM
12:30 PM - 1:30 PM
Lunch - Wednesday
1:00 PM - 3:00 PM
DISTILLING TECHNICAL TOUR
1:00 PM - 3:15 PM
Technical Tour: Maguire and Co Distillery
1:00 PM - 5:30 PM
Technical Distilling Tour
1:30 PM - 1:50 PM
1:50 PM - 2:10 PM
2:10 PM - 2:30 PM
2:30 PM - 2:50 PM
3:00 PM - 3:30 PM
Afternoon Tea - Wednesday
3:29 PM - 5:00 PM
DISTILLING TECHNICAL TOUR CONTINUED
3:30 PM - 3:50 PM
3:30 PM - 5:30 PM
Technical Tour: Sullivans Cove
3:50 PM - 4:10 PM
4:10 PM - 4:30 PM
4:30 PM - 4:50 PM
5:00 PM - 5:05 PM
Daily Session Wrap up - Wednesday
6:00 PM - 6:00 PM
Free Night – Supplier Engagement Social Night

Plenary 1
WEDNESDAY 5 MARCH 2025
8:59 AM - 10:30 AM
PLENARY 1, SESSION 2 – HOPS
9:00 AM - 9:20 AM The state of the global hop industry
9:20 AM - 9:40 AM The Importance of Harvest Timing on the Chemistry, Biochemistry and Sensorial Properties of Citra® Hops
9:40 AM - 10:00 AM The “Smart” approach to using hops & hop products in existing brands and NPD
10:00 AM - 10:20 AM Dry Hopping Innovation – T90 Pellets vs Innovative Hop Extracts
10:30 AM - 11:00 AM
Morning Tea - Wednesday
10:59 AM - 12:30 PM
PLENARY 1, SESSION 3 – BREWING INNOVATION
11:00 AM - 11:20 AM Coopers: a fully integrated model for crafting beer, extracts and single malt whisky from proprietary malted barley
11:20 AM - 11:40 AM How AI Can Assist in Predicting Asset Health and Efficiency
11:40 AM - 12:00 PM Enzymatic solutions to create novel and exciting beers & beverages applying modern biotechnology
12:00 PM - 12:20 PM Optimizing Brewery Efficiency and Sustainability: Assessing the Effects of Substituting Hop Pellets with Hop Extracts
12:30 PM - 1:30 PM
Lunch - Wednesday
1:00 PM - 3:00 PM
PLENARY 1, SESSION 4 – NO & LOW ALCOHOL BEER
1:00 PM - 3:15 PM
1:00 PM - 5:30 PM
Technical Distilling Tour
1:30 PM - 1:50 PM Survival of pathogens in nonalcoholic beers
1:50 PM - 2:10 PM Designing the sensory experience of no/low alcohol beers using advanced hop products
2:10 PM - 2:30 PM Crafting Distinctive NAB: Worty Flavor Mitigation through Kettle Souring, Dry Hopping and other Flavor Mitigation Techniques
2:30 PM - 2:50 PM Non–alcoholic beer on draught – risks and solutions
3:00 PM - 3:30 PM
Afternoon Tea - Wednesday
3:29 PM - 5:00 PM
PLENARY 1, SESSION 5 – BEER FERMENTATION
3:30 PM - 3:50 PM Open fermentation: Dying Craft or New Frontier?
3:30 PM - 5:30 PM
3:50 PM - 4:10 PM Development of new cofermentation strategies based on the enzymatic activities of lager and ale yeasts to enhance polyfunctional thiol release from glutathionyl, y–GluCys– and Cysprecursors
4:10 PM - 4:30 PM A review of our experience of operating Krones PoseidonTM dynamic fermentation systems including a comparison with conventional fermentation and conditioning in cylindroconical vessels
4:30 PM - 4:50 PM Brewing tomorrow’s food – Brewing technology for the fermentative production of alternative proteins
5:00 PM - 5:05 PM
Daily Session Wrap up - Wednesday
6:00 PM - 6:00 PM
Free Night – Supplier Engagement Social Night

Plenary 2
WEDNESDAY 5 MARCH 2025
8:59 AM - 10:30 AM
PLENARY 2, SESSION 1 – AUSTRALIAN DISTILLING INSIGHTS
9:00 AM - 9:20 AM Australian Rum Industry – a current perspective in comparison to other key global rum industry producer regions
9:20 AM - 9:40 AM Starward packaging update – delivering sustainability and supply chain security
9:40 AM - 10:00 AM Four Pillars Commitment to Sustainability: presenting innovation and passion to Sustainable Practices in our Distillery and Hospitality Venue in Healesville, Victoria
10:00 AM - 10:20 AM Strategic Premiumisation in Distilling and Brewing – Beyond High–Cost Whisky and Beer
10:30 AM - 11:00 AM
Morning Tea - Wednesday
10:59 AM - 12:30 PM
PLENARY 2, SESSION 2 – SPIRITS FERMENTATION
11:00 AM - 11:20 AM The development of innovative and complex flavour profiles in new make spirit through the process of combining brewing yeast and bacteria with traditional distilling yeast during fermentation
11:20 AM - 11:40 AM The use of S.pombe in rum, the history, the mystique, the science–introducing AB Biotek’s new Pinnacle Rum pombe
11:40 AM - 12:00 PM Comparing the performance of Saccharomyces cerevisiae fermentation and the production of congeners in different substrates
12:00 PM - 12:20 PM Non–Saccharomyces yeasts for distilled spirit fermentations
12:30 PM - 1:30 PM
Lunch - Wednesday
1:00 PM - 3:00 PM
PLENARY 2, SESSION 3 – BREWING SUSTAINABILITY
1:00 PM - 3:15 PM
1:00 PM - 5:30 PM
Technical Distilling Tour
1:30 PM - 1:50 PM An independent UK brewer perspective on sustainability
1:50 PM - 2:10 PM The Carbon Footprint of Australian Hop Pellet Production: A Cradle–to–Gate Life Cycle Assessment
2:10 PM - 2:30 PM Future proof your brewery with sustainable fermentation and automation
2:30 PM - 2:50 PM SC Decarbonisation Motor – Sustainable Packaging Solutions. A comparison in capability, cost and environmental impact
3:00 PM - 3:30 PM
Afternoon Tea - Wednesday
3:29 PM - 5:00 PM
PLENARY 2, SESSION 4 – BREWERY PROCESS HYGIENE
3:30 PM - 3:50 PM The reduction of CIP cycles during the production week is an efficient and simple way to decrease your water consumption in existing production plants. How? With retrofittable ultrasonic devices
3:30 PM - 5:30 PM
3:50 PM - 4:10 PM ‘The (Bare) Beer Necessities’ – Contemporary Case Studies in Brewery Hygiene
4:10 PM - 4:30 PM Detecting microbial contaminants with real–time PCR in the brewery; practical applications for quality control
4:30 PM - 4:50 PM Using Per–Formic Acid for Brewery Santizing and Disinfection
5:00 PM - 5:05 PM
Daily Session Wrap up - Wednesday
6:00 PM - 6:00 PM
Free Night – Supplier Engagement Social Night

Plenary 3
WEDNESDAY 5 MARCH 2025
8:59 AM - 10:30 AM
9:00 AM - 9:20 AM
9:20 AM - 9:40 AM
9:40 AM - 10:00 AM
10:00 AM - 10:20 AM
10:30 AM - 11:00 AM
Morning Tea - Wednesday
10:59 AM - 12:30 PM
11:00 AM - 11:20 AM
11:20 AM - 11:40 AM
11:40 AM - 12:00 PM
12:00 PM - 12:20 PM
12:30 PM - 1:30 PM
Lunch - Wednesday
1:00 PM - 3:00 PM
DISTILLING TECHNICAL TOUR
1:00 PM - 3:15 PM
Technical Tour: Maguire and Co Distillery
1:00 PM - 5:30 PM
Technical Distilling Tour
1:30 PM - 1:50 PM
1:50 PM - 2:10 PM
2:10 PM - 2:30 PM
2:30 PM - 2:50 PM
3:00 PM - 3:30 PM
Afternoon Tea - Wednesday
3:29 PM - 5:00 PM
DISTILLING TECHNICAL TOUR CONTINUED
3:30 PM - 3:50 PM
3:30 PM - 5:30 PM
Technical Tour: Sullivans Cove
3:50 PM - 4:10 PM
4:10 PM - 4:30 PM
4:30 PM - 4:50 PM
5:00 PM - 5:05 PM
Daily Session Wrap up - Wednesday
6:00 PM - 6:00 PM
Free Night – Supplier Engagement Social Night

Thursday, March 6, 2025

Plenary 1
Plenary 2
THURSDAY 6 MARCH 2025
8:59 AM - 10:30 AM
PLENARY 1, SESSION 6 – BREWING QUALITY
PLENARY 2, SESSION 5 – DISTILLING SUSTAINABILITY
9:00 AM - 9:20 AM Application of control science concepts for improved Manager decision making Cultivating Resilience & Empowering Farmers: Developing a Sustainable Sugarcane Industry for Rum Production in Vanuatu’s Challenging Climate
9:20 AM - 9:40 AM Quality testing your beer: Are you hitting the specifications for each beer style? Decarbonization of brewing & distilling industry by utilization of biomass e.g. spent grains – they heat the plant and chill the product. Water savings with retrofittable ultrasonic devices
9:40 AM - 10:00 AM A Top Ten Approach to the Most Flavour Stable Beer How To Cut Distillation Energy by 85% with MVR – A Case Study on GlenAllachie Distillery
10:00 AM - 10:20 AM Understanding Sensory Performance in the Marketplace Sustainability In Design – From Roadmap to Reality
10:30 AM - 11:00 AM
Morning Tea - Thursday
10:59 AM - 12:30 PM
PLENARY 1, SESSION 7 – BREWING YEAST
PLENARY 2, SESSION 6 – DISTILLING SENSORY QUALITY
11:00 AM - 11:20 AM Recent findings of Premature Yeast Flocculation Benchmarking spirits using targeted chemical and sensory profiling techniques
11:20 AM - 11:40 AM A quantitative polymerase chain reaction (qPCR) based diagnostic test for premature yeast flocculation (PYF) in malts Impacts of botanical placement and pot alcohol concentration on flavor profiles in gin distillation
11:40 AM - 12:00 PM Investigation of carbon–sulfur lyases in brewing yeast and their impact on nitrogen scavenging and volatile thiol release during beer fermentation Why grain Matters: Sensory attributes of grain varieties
12:00 PM - 12:20 PM FLYing High: Revolutionizing Yeast Propagation in Brewing Crafting botanical profiles in distilled spirits
12:30 PM - 1:30 PM
Lunch - Thursday
1:29 PM - 3:00 PM
PLENARY 1, SESSION 8 – MALT
PLENARY 2, SESSION 7 – DISTILLING INNOVATION
1:30 PM - 1:50 PM Stellar Technology – The extra kick for your malt Sensory analysis and distilling short courses
1:50 PM - 2:10 PM Speciality malt derived flavours for use in spirit innovation Optimizing Brewing and Distilling: Tailored Mill Solutions for Superior Product Quality
2:10 PM - 2:30 PM Trialling triticale malt for beer production: Studies of commercial malts with comparisons to barley, wheat, and rye malts Advanced Fermentation, Evaporation and Distillation for Premium Wheat–Based Ethanol: Innovation, Quality, and Sustainability
2:30 PM - 2:50 PM Risk based approach for reducing risk of combustible dust explosion in malt storage and handling
TBA
3:00 PM - 3:30 PM
Afternoon Tea - Thursday
3:29 PM - 4:40 PM
PLENARY 1, SESSION 9 – CONSUMER EXPERIENCE PLENA
PLENARY 2, SESSION 8 – DISTILLING INNOVATION
3:30 PM - 3:50 PM
TBC
The role of Sensory in the development of the Archie Rose profile
3:50 PM - 4:10 PM Easy Tiger, transforming a boutique cinema into a full–scale hospitality and tourism showpiece Technical production and role of baijiu in the Chinese market
4:10 PM - 4:30 PM The top ten approaches to better foam on beer A sensory analysis of baijiu
4:40 PM - 4:45 PM
Convention Wrap up
6:30 PM - 10:30 PM Convention Dinner - Wrest Point Casino
Plenary 1
Plenary 2
THURSDAY 6 MARCH 2025
8:59 AM - 10:30 AM
PLENARY 1, SESSION 6 – BREWING QUALITY
PLENARY 2, SESSION 5 – DISTILLING SUSTAINABILITY
9:00 AM - 9:20 AM Application of control science concepts for improved Manager decision making Cultivating Resilience & Empowering Farmers: Developing a Sustainable Sugarcane Industry for Rum Production in Vanuatu’s Challenging Climate
9:20 AM - 9:40 AM Quality testing your beer: Are you hitting the specifications for each beer style? Decarbonization of brewing & distilling industry by utilization of biomass e.g. spent grains – they heat the plant and chill the product. Water savings with retrofittable ultrasonic devices
9:40 AM - 10:00 AM A Top Ten Approach to the Most Flavour Stable Beer How To Cut Distillation Energy by 85% with MVR – A Case Study on GlenAllachie Distillery
10:00 AM - 10:20 AM Understanding Sensory Performance in the Marketplace Sustainability In Design – From Roadmap to Reality
10:30 AM - 11:00 AM
Morning Tea - Thursday
10:59 AM - 12:30 PM
PLENARY 1, SESSION 7 – BREWING YEAST
PLENARY 2, SESSION 6 – DISTILLING SENSORY QUALITY
11:00 AM - 11:20 AM Recent findings of Premature Yeast Flocculation Benchmarking spirits using targeted chemical and sensory profiling techniques
11:20 AM - 11:40 AM A quantitative polymerase chain reaction (qPCR) based diagnostic test for premature yeast flocculation (PYF) in malts Impacts of botanical placement and pot alcohol concentration on flavor profiles in gin distillation
11:40 AM - 12:00 PM Investigation of carbon–sulfur lyases in brewing yeast and their impact on nitrogen scavenging and volatile thiol release during beer fermentation Why grain Matters: Sensory attributes of grain varieties
12:00 PM - 12:20 PM FLYing High: Revolutionizing Yeast Propagation in Brewing Crafting botanical profiles in distilled spirits
12:30 PM - 1:30 PM
Lunch - Thursday
1:29 PM - 3:00 PM
PLENARY 1, SESSION 8 – MALT
PLENARY 2, SESSION 7 – DISTILLING INNOVATION
1:30 PM - 1:50 PM Stellar Technology – The extra kick for your malt Sensory analysis and distilling short courses
1:50 PM - 2:10 PM Speciality malt derived flavours for use in spirit innovation Optimizing Brewing and Distilling: Tailored Mill Solutions for Superior Product Quality
2:10 PM - 2:30 PM Trialling triticale malt for beer production: Studies of commercial malts with comparisons to barley, wheat, and rye malts Advanced Fermentation, Evaporation and Distillation for Premium Wheat–Based Ethanol: Innovation, Quality, and Sustainability
2:30 PM - 2:50 PM Risk based approach for reducing risk of combustible dust explosion in malt storage and handling
TBA
3:00 PM - 3:30 PM
Afternoon Tea - Thursday
3:29 PM - 4:40 PM
PLENARY 1, SESSION 9 – CONSUMER EXPERIENCE PLENA
PLENARY 2, SESSION 8 – DISTILLING INNOVATION
3:30 PM - 3:50 PM
TBC
The role of Sensory in the development of the Archie Rose profile
3:50 PM - 4:10 PM Easy Tiger, transforming a boutique cinema into a full–scale hospitality and tourism showpiece Technical production and role of baijiu in the Chinese market
4:10 PM - 4:30 PM The top ten approaches to better foam on beer A sensory analysis of baijiu
4:40 PM - 4:45 PM
Convention Wrap up
6:30 PM - 10:30 PM Convention Dinner - Wrest Point Casino

Plenary 1
THURSDAY 6 MARCH 2025
8:59 AM - 10:30 AM
PLENARY 1, SESSION 6 – BREWING QUALITY
9:00 AM - 9:20 AM Application of control science concepts for improved Manager decision making
9:20 AM - 9:40 AM Quality testing your beer: Are you hitting the specifications for each beer style?
9:40 AM - 10:00 AM A Top Ten Approach to the Most Flavour Stable Beer
10:00 AM - 10:20 AM Understanding Sensory Performance in the Marketplace
10:30 AM - 11:00 AM
Morning Tea - Thursday
10:59 AM - 12:30 PM
PLENARY 1, SESSION 7 – BREWING YEAST
11:00 AM - 11:20 AM Recent findings of Premature Yeast Flocculation
11:20 AM - 11:40 AM A quantitative polymerase chain reaction (qPCR) based diagnostic test for premature yeast flocculation (PYF) in malts
11:40 AM - 12:00 PM Investigation of carbon–sulfur lyases in brewing yeast and their impact on nitrogen scavenging and volatile thiol release during beer fermentation
12:00 PM - 12:20 PM FLYing High: Revolutionizing Yeast Propagation in Brewing
12:30 PM - 1:30 PM
Lunch - Thursday
1:29 PM - 3:00 PM
PLENARY 1, SESSION 8 – MALT
1:30 PM - 1:50 PM Stellar Technology – The extra kick for your malt
1:50 PM - 2:10 PM Speciality malt derived flavours for use in spirit innovation
2:10 PM - 2:30 PM Trialling triticale malt for beer production: Studies of commercial malts with comparisons to barley, wheat, and rye malts
2:30 PM - 2:50 PM Risk based approach for reducing risk of combustible dust explosion in malt storage and handling
3:00 PM - 3:30 PM
Afternoon Tea - Thursday
3:29 PM - 4:40 PM
PLENARY 1, SESSION 9 – CONSUMER EXPERIENCE PLENA
3:30 PM - 3:50 PM
TBC
3:50 PM - 4:10 PM Easy Tiger, transforming a boutique cinema into a full–scale hospitality and tourism showpiece
4:10 PM - 4:30 PM The top ten approaches to better foam on beer
4:40 PM - 4:45 PM
Convention Wrap up
6:30 PM - 10:30 PM Convention Dinner - Wrest Point Casino

Plenary 2
THURSDAY 6 MARCH 2025
8:59 AM - 10:30 AM
PLENARY 2, SESSION 5 – DISTILLING SUSTAINABILITY
9:00 AM - 9:20 AM Cultivating Resilience & Empowering Farmers: Developing a Sustainable Sugarcane Industry for Rum Production in Vanuatu’s Challenging Climate
9:20 AM - 9:40 AM Decarbonization of brewing & distilling industry by utilization of biomass e.g. spent grains – they heat the plant and chill the product. Water savings with retrofittable ultrasonic devices
9:40 AM - 10:00 AM How To Cut Distillation Energy by 85% with MVR – A Case Study on GlenAllachie Distillery
10:00 AM - 10:20 AM Sustainability In Design – From Roadmap to Reality
10:30 AM - 11:00 AM
Morning Tea - Thursday
10:59 AM - 12:30 PM
PLENARY 2, SESSION 6 – DISTILLING SENSORY QUALITY
11:00 AM - 11:20 AM Benchmarking spirits using targeted chemical and sensory profiling techniques
11:20 AM - 11:40 AM Impacts of botanical placement and pot alcohol concentration on flavor profiles in gin distillation
11:40 AM - 12:00 PM Why grain Matters: Sensory attributes of grain varieties
12:00 PM - 12:20 PM Crafting botanical profiles in distilled spirits
12:30 PM - 1:30 PM
Lunch - Thursday
1:29 PM - 3:00 PM
PLENARY 2, SESSION 7 – DISTILLING INNOVATION
1:30 PM - 1:50 PM Sensory analysis and distilling short courses
1:50 PM - 2:10 PM Optimizing Brewing and Distilling: Tailored Mill Solutions for Superior Product Quality
2:10 PM - 2:30 PM Advanced Fermentation, Evaporation and Distillation for Premium Wheat–Based Ethanol: Innovation, Quality, and Sustainability
2:30 PM - 2:50 PM
TBA
3:00 PM - 3:30 PM
Afternoon Tea - Thursday
3:29 PM - 4:40 PM
PLENARY 2, SESSION 8 – DISTILLING INNOVATION
3:30 PM - 3:50 PM The role of Sensory in the development of the Archie Rose profile
3:50 PM - 4:10 PM Technical production and role of baijiu in the Chinese market
4:10 PM - 4:30 PM A sensory analysis of baijiu
4:40 PM - 4:45 PM
Convention Wrap up
6:30 PM - 10:30 PM Convention Dinner - Wrest Point Casino

Friday, March 7, 2025

Plenary 1
FRIDAY 7 MARCH 2025
8:30 AM - 4:00 PM
Registration Open - Friday
9:30 AM - 4:00 PM
Post-Convention Tours - Brewing & Distilling
Plenary 1
FRIDAY 7 MARCH 2025
8:30 AM - 4:00 PM
Registration Open - Friday
9:30 AM - 4:00 PM
Post-Convention Tours - Brewing & Distilling

Plenary 1
FRIDAY 7 MARCH 2025
8:30 AM - 4:00 PM
Registration Open - Friday
9:30 AM - 4:00 PM
Post-Convention Tours - Brewing & Distilling

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