Dutch Craft Brewers Conference – sprekers uitgelicht (1)

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In 2026 wordt de tiende editie van de Dutch Craft Brewers Conference gehouden. Op 29 januari a.s. wacht brouwend Nederland in ‘s-Hertogenbosch weer een dag vol informatieve lezingen en workshops, een beursvloer met leveranciers, de uitreiking van de jaarlijkse CRAFT Awards en uiteraard de beste bieren.

In de lezingen en workshops delen internationaal toonaangevende experts hun kennis en inspiratie, zoals:

  • Dr. Charlie Bamforth – Senior Quality Adviser, Sierra Nevada Brewing (Verenigde Staten)
  • Stefan de Waal – CEO, YAYA Kombucha (Nederland)
  • Jorge Fortuna Tomé – Head Brewer, Fermentage (Portugal)
  • Steven Simmonds – Brewing Science Researcher, KU Leuven (België)
  • Janos de Baets – Oprichter & Hoofdbrouwer, Dok Brewing (België)
  • Jonas Trummer – Brewing Technologist, Murphy’s & Sons (Verenigd Koninkrijk)
  • Jeff Maisel – Geschäftsführer, Brauerei Gebr. Maisel KG (Duitsland)

We stellen alvast twee sprekers uitgebreider aan je voor.

Charles Bamforth – Distinguished Professor Emeritus, University of California, Davis

Dr Charlie Bamforth has been in the industry since 1978, with the Brewing Research Foundation and Bass in the UK, then professor of brewing at UC Davis 1999-2018. He is now Distinguished Professor Emeritus and Honorary Professor with the University of Nottingham. He was President of the Institute of Brewing and Distilling (now CIBD) 2014-2016. Charlie was Senior Quality Advisor to Sierra Nevada 2019-2025. He wrote numerous articles, papers, and books on beer. Charlie has received numerous awards. He has written profusely for 40 years on football, especially Wolverhampton Wanderers.

Lecture: Quality is for everyone: ten essentials for any quality program.

Any brewing company, from the world’s largest to those “brewing in a bucket”, will succeed or fail based on the delivery of products that do not come back to customers who do come back. No matter how big or small a company is, the same principles apply. I will spell out the ten absolute essentials for any quality program with lots of examples and plenty of humor.

Steven Simmonds – Brewing Science Researcher, KU Leuven

Steven is the coordinator of the Postgraduate Program in Malting and Brewing Sciences and a postdoctoral researcher at KU Leuven. Driven by a fascination for the science behind every pint, he explores the biochemistry of carbohydrates, especially starch, during the mashing process. Through the Postgraduate Program, he’s dedicated to inspiring and equipping the next generation of brewers with the knowledge and curiosity needed to tackle the challenges shaping the future of malting and brewing.

Lecture: Biochemistry in the brewhouse: a deep dive into mashing.

Barley is one of the major ingredients of beer, but how much do we understand about the biochemistry of a barley kernel during the malting and brewing process? Steven Simmonds, researcher, will present an overview of the cutting edge research at KU Leuven into how our ideas about barley in brewing might need updating for the 21st century. From defending against climate change to improving the body of non-alcoholic beers understanding the chemistry occurring in a pint glass will be essential for the brewers of the future.

Ben je enthousiast en wil je profiteren van een voordelig Early Bird tarief (t/m 30 november)? Wacht dan niet langer en meld je hier aan!