Sönke Kienitz had the opportunity to present at the “Studiedag” organized by Fermentatio in Ghent on December 6, 2024. In his talk, he discussed the impact of selected maltose-negative yeasts on the production process of non-alcoholic beers. The Brewery Study Day is one of Belgium’s most important conferences for promoting brewing-related knowledge transfer and fostering networking within the Belgian brewing industry.
In his presentation, Sönke Kienitz highlighted how the use of different specialty yeasts influences the aroma composition and mouthfeel of non-alcoholic beer. He also addressed the application of so-called maltose-negative killer yeasts and compared them to maltose-negative non-killer yeasts.
The highlight of the event was the festive networking lunch, where participants had the opportunity to connect over beer and excellent food.
The Chair of Brewing and Beverage Technology congratulates Sönke Kienitz on his successful presentation and thanks him for his outstanding work in the field of non-alcoholic beer research.
Fabian Lauck
