SEOUL TECHNICAL PROGRAMME
Date: 17th May 2024
Technical Seminars | Discussion Groups | Sensory Training
Working closely with industry partners and guest presenters each Brew Asia Technical Session consists of a carefully curated one day technical programme with a mix of presentations, workshops and discussion groups around key industry topics bringing more accessible technical knowledge and best practice theory to craft brewers throughout the region.
SEOUL PROGRAMME
09:00 Registration
09:15 Pour Decisions – Tapping Into Cost Savings for Craft Breweries (Joshua Easton, Technical Manager (Korea), Lallemand Brewing)
10:00 Innovation for plant and product: Sustainable Case Studies for your business and the environment (Joshua Mokaraka, Head of Operations, Multi Bev Co., AUS)
11:00 Break
11:30 The World of British Malt – from field to brewhouse (Colin Johnston, Sales & Marketing Director, Crisp Malt)
12:15 Siebel Sensory Session – Cost-Cutting Flavour Pitfalls (Dan McCulloch, Regional Manager Asia, Lallemand Brewing)
13:15 Lunch (included with your ticket)
14:15 New Zealand Hops – Insights Of A New Zealand Hop Farm, Brewing Tips & Techniques (Ben Giesen, CEO & Kelly Ryan, Technical Sales, Waimea West Hops)
15:00 Stop Wasting Your Money! (Mike Wayne, Head Brewer, Papa Bolo Brewery)
16:00 Break
16:30 Group Discussion
17:30 End
18:00 Social Evening (Venue TBC)
DUE TO THE LIMITED NUMBER OF SEATS THIS TECHNICAL SESSION IS ONLY OPEN FOR BREWERS OR BREWERY EMPLOYEES INDUSTRY SUPPLIER REGISTRATIONS WILL NOT BE ACCEPTED
Venue: L’Escape Hotel, 67 Toegye-ro, Jung-gu, Seoul
Cost: KRW 85,000 Early Bird (before 5th May) // KRW 110,000 (6th May onwards)
Includes: Technical Session Programme, Breaks/Lunch, Welcome Drink at Social Evening.
Tickets: Available through Brewsource International from 22nd April (limited to 60 pax) or contact Jina at [email protected]
Inquiries: Please Contact Us
*Session order may be subject to change
SESSION SUMMARIES
Pour Decisions – Tapping Into Cost Savings for Craft Breweries
Summary: We’ll dive into the art of cost-efficient brewing with our in-depth session on Yeast Management for Pro Brewers. Covering advanced strategies such as yeast re-pitching, utilizing multi-purpose strains, and the benefits of yeast nutrients. Explore biotransformation to enhance flavours while saving on ingredients, and uncover additional brewing techniques to maximize efficiency. This presentation offers valuable insights, interactive discussions, real-world examples and introduces brewing efficiency techniques.
Presenter: Josh Easton, Technical Manager (Korea), Lallemand Brewing
Innovation for plant and product: Sustainable Case Studies for your business and the environment
Summary: Tea & Tacos! With the growing desire for breweries to develop extended product portfolio’s and greener disposal of spent raw materials Josh dives into the world of premium RTDs and creative uses for your waste. During his presentation he’ll cite three case studies of projects he has led: Premium tea (using brewery equipment to produce small run single origin tea RTD’S), Tea and beer (Spent tea beer & Hibiscus lager) and Upcycling Spent grain into bread and other grain products.
Presenter: Joshua Mokaraka, Head of Operations, Multi Bev. Co., AUS
The World of British Malt – from field to brewhouse
Summary: Crisp Malt will take you on a journey from field to the brewhouse and at each stage discuss the decisions we make as maltsters in crafting the perfect malt for ease of use, consistency and flavour. We will be examining floor v conventional malting process, COA’s, step v infusion mashing and the impact all this can have on the final flavour of your beer
Presenter: Colin Johnston, Sales & Marketing Director & Steve Le Poidevin, COO, Crisp Malt
Siebel Institute: Cost-Cutting Flavour Pitfalls
Summary: This Siebel segment will explore the potential pitfalls and off-flavours that can arise from cost-cutting measures in brewing, highlighting the crucial role of sensory evaluation. We’ll share strategies for identifying and mitigating these issues, alongside real-world examples, to encourage a proactive stance on quality maintenance. The focus will be on the importance of aroma training and the identification of key off-flavours, ensuring brewers can maintain high-quality standards while managing costs.
Presenter: Daniel McCulloch, Regional Manager Asia, Lallemand Brewing
New Zealand Hops – Insights Of A New Zealand Hop F, Brewing Tips & Techniques
Summary: An overview of Waimea West Hops and what we do, with an emphasis on NZ hop varieties from a brewer’s perspective, including tips and techniques when using them in brewhouse and cellar. A brief look at hop chemistry and what research has been done on NZ varietals.
Presenters: Ben Giesen, CEO & Kelly Ryan, Technical Sales, Waimea West Hops
Stop Wasting Your Money!
Summary: Mike will be looking at overall brewery efficiency covering areas such as water and electrical conservation, brewhouse efficiency and waste reduction. Learn how to capture sellable products throughout your operation by understanding all areas of expense including capital investment, engineering, design, operations and sales & marketing.
Presenter: Mike Wayne, Head Brewer, Papa Bolo, PHI