5th Central European Brewers Conference took place in Budapest

Budapest | The fifth annual Central European Brewers Conference (CEBC) took place in Budapest from 29–31 January 2025, bringing together over 130 brewers, industry professionals, and experts from around the world. The event served as a hub for learning, networking, and collaboration, offering brewers valuable insights and connections to help grow their businesses.

35 breweries were showcasing exceptional craft beer from across the region and beyond, with 13 exhibitors and sponsors supporting the craft beer industry’s growth.

For brewers looking for market knowledge and industry trends, CEBC provided an invaluable opportunity to meet and exchange ideas with peers from across Europe and beyond. From insightful seminars and discussions to the chance to network with international craft beer professionals, attendees left with a wealth of information to elevate their businesses.

King of Craft

A new feature at this year’s conference was a dedicated non-alcoholic section in the King of Craft competition, reflecting the growing demand for alcohol-free options in the craft beer market. This addition highlighted the innovative spirit of the industry and catered to the evolving tastes of consumers.

16 judges from 12 countries, including Chile, Canada, UK, Switzerland, and Finland, sampled and assessed 56 entries in the King of Craft competition, where 22 countries were represented, among them Croatia, Hungary, Germany, Austria, USA, UK and Belgium.

Extensive program

The seminar lineup included experts such as Evan Rail, New York Times journalist specializing in Central European craft beer, and keynote speaker Joe Stange, Executive Editor of Craft Beer & Brewing Magazine. The program also featured presentations from Lena Molnar from PwC, Tim Zydek from To Øl Denmark, Steffen Laakmann from Brlo Berlin, Cayle Lackten from Untappd, and many more.

The event concluded with a Master Class and collaboration beer between Denmark’s To Øl and Budapest’s Monyo Brewery, supported by Nomoq cans, Lallemand yeast, and Weyermann malt.