First International Workshop on Brewing Yeasts

The workshop will take place on October 5th and 6th, 2018 in Bariloche, Argentina. It is organized by IPATEC (Andean Patagonian Institute of Biological and Geoenvironmental Technologies) and being supported by national and international scientific societies including the American Society for Brewing Chemists (ASBC).

The workshop’s main goal is to gather outstanding scientists working in applied aspects of this kind of yeasts and update brewers and scientists, providing an overview of the future. The event’s main language is English; a simultaneous Spanish translation will be available (registration cost until June 1st USD 150 and USD 165 with Spanish translation).

The workshop runs along with the Science and Beer programme that started in 2017. It will be combined with the 6th South American Conference on Biology and Biotechnology of Yeasts and the 34th International Specialized Symposium on Yeasts (ISSY 34).

You can register for the Brewing Yeast Workshop alone or in combination with the other events (for further information click here: www.issy34-bariloche.com)

On October 5th presentations will be held by guest speakers (see below). At the end of the day, a special beer tour will take place in which different versions of beer brewed with S. eubayanus will be tasted in different pubs.

On October 6th a Brewery and Distillery tour is prepared not only to appreciate the amazing scenery of Bariloche but also to visit the main local craft breweries and a whiskey distillery.

The scientific programme will include keynote lectures by confirmed speakers such as: Mathias Huztler (Germany): Saccharomyces and non-Saccharomyces brewing strains – characterization approaches for the brewer; Chris Hittinger (USA): Beer, Biofuels, and Beyond: Yeast Biodiversity in the Age of Genomics; Kevin Vestrepen (Belgium): Looking at yesterday's yeasts to brew tomorrow's beer; Jose Paulo Sampaio (Portugal): Brewing yeast domestication; Diego Libkind (Argentina): Brewing potential of the Lager‘s yeast parent: S. eubayanus from Patagonia; Brian Gibson (Finland): Interspecies yeast hybrids: brewing ability and genome stability; Chris Powell (UK): Impact of brewing yeast health and variation on beer quality; Philippe Janssens, Yves Gosselin (France): Demystifying active dry yeast use for beer production.

For further information please visit IPATEC