Beviale Summit Warm-Up

Here you will find all the information about the Beviale Summit Warm-Up on 21.10.2021. Take a look right now and register free of charge for the expert presentations.

To the lecture overview
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Beviale Summit Warm-Up

Here you will find all the information about the Beviale Summit Warm-Up on 21.10.2021. Take a look right now and register free of charge for the expert presentations.

To the lecture overview

And action! On 21.10.2021.


In preparation for the brand-new and unique congress for the entire beverage industry, there is already a Beviale Summit Warm-Up online three weeks in advance at myBeviale.com. The Beviale Summit itself will take place on November 9 and 10 in the Exhibition Center Nuremberg. 

At the Warm-Up you can expect exciting content from our Platinum Sponsors Fermentis and KHS, among others. KHS will be presenting secondary packaging - the sustainable differentiator for the future. 

At Fermentis one topic is the combination of lactic acid bacteria and active dry yeasts for the production of sour beer, another New All-In-1™ Innovations. 

In addition, Kilian Kittl from the Verband Private Brauereien Bayern e. V. will give you an exciting insight into facts, figures and data so close to the tasting for the European Beer Star. 

And the Danish Consulate General will report on the Danish initiative for an energy- and resource-efficient brewing industry. 

 
You don't want to miss this!

21.10.2021 | 09:00 - 15:45 Uhr

Visual representation of the Beviale Summit with speakers and participants

Beviale Summit - the idea

A short interview with the organizers Andrea Kalrait, Stefan Stang and Dieter Klenk.

Visual representation of the Beviale Summit with speakers and participants

New All-In-1™ innovations from Fermentis

Market research studies show that the clear majority of fermented beverages are intentionally produced with very low or no residual carbohydrates after fermentation. Controlling the carbohydrate profile available to the yeast during fermentation is one way to achieve a very high real fermentation rate (RDF) that results in an extremely low residual extract. Fermentis has developed three All-In-1™ blends of amylo-glucosidase and proprietary yeast strains (SafBrew™ HA-18, SafBrew™ DA-16 and SafBrew™ LD-20) that can achieve a high degree of RDF during fermentation and avoid the development of off-flavors.

Visual representation of the Beviale Summit with speakers and participants

Combining Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production

SafSour LB-1™ is a lactic acid bacterium from the company Fermentis. It was developed for a sour beer in the kettle and helps to create acidity in the wort before the main fermentation. It is the perfect bacteria for brewers who want to brew sour beers.

Visual representation of the Beviale Summit with speakers and participants

Secondary packaging – the sustainable differentiator for the future

Sustainability is becoming more and more relevant in industrial processes all over the world, and the brewing industry is no exception. In 'Secondary packaging - the sustainable differentiator for the future' Christoph von Aichinger will be giving an interesting presentation on KHS' services.

Visual representation of the Beviale Summit with speakers and participants

European Beer Star 2021 - Figures, data, facts before the tasting

The European Beer Stars is one of the toughest and most prestigious competitions in the world. What is the state of planning just before the tasting? And what is the procedure after the tasting?

Visual representation of the Beviale Summit with speakers and participants

Danish initiative for an energy- and resource-efficient brewing industry

The food industry is currently undergoing a fundamental transformation. Companies must remain competitive while rethinking their energy and water consumption.