Programma van Dutch CRAFT Brewers Conference 2026

Polyphenols play a vital role in the preservation of beer. From being present in oak barrels to extracted polyphenols that can be added in the brewing processes, these compounds are extremely versatile.
They can not only help with the colloidal stability of the beer, they are also enhancing the flavour stability as they act as antioxidants.
In this presentation, we will see which kind of polyphenols are out there, and which ones to use for different purposes.

How can beer flavor be shaped? Empowering brewers to create unique recipes without fear of using uncommon ingredients, techniques, or products. Assuming readers already master the brewing process and produce stable, high-quality beers, its purpose is to expand creative horizons, a pole for that first leap of faith. We’ll explore sources of inspiration and how to translate them into flavor, examining techniques that enable brewers to shape beers that reflect their intentions. By training creative thinking and revisiting traditional ingredients, we open windows for innovation, experimenting beyond convention to craft beers that truly express individuality.

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.

The New England IPA has become a defining style within craft brewing, yet its characteristic Haze remains challenging to control and maintain throughout shelf-life. Understanding the molecular drivers behind Haze formation and stability is essential for achieving consistent product quality. Within the CRAFTing RAAKe Bieren research the chemistry and biology behind the NEIPA is explored. Practical brewing trials are integrated with advanced analytical approaches, including liquid and gas chromatography, high-resolution mass spectrometry, and optical sensing, to characterize the interactions between polyphenols, proteins, carbohydrates, and yeast-derived compounds that contribute to Haze. This presentation provides a brewer-focused overview of current knowledge from scientific literature and practice. We discuss analytical methods that offer more insight in the Haze of the NEIPA. The aim is to produce more predictable Haze. This session invites participants to look beyond visual turbidity and explore the underlying chemistry that defines a stable and high-quality NEIPA.