Join Jan Biering, head of the Research Institute for Beer and Beverage Production, for an illuminating presentation on the fascinating realm of carbon dioxide (CO₂) and its pivotal role in the carbonation of beer. With his wealth of knowledge and experience, Jan guides you through the dos and don’ts of achieving perfect carbonation while shedding light on sustainable practices to minimize CO₂ consumption in breweries.

Carbonation is an essential aspect of high-quality beer, and in this presentation, Jan explores typical methods used to carbonate beer, from traditional techniques to modern innovations. Gain valuable insights into the science behind achieving the ideal level of fizz that enhances the flavor and mouthfeel of your brews.

Jan also addresses the pressing issue of CO₂ sustainability in the brewing industry. Discover how simple and practical measures can be implemented to reduce carbon emissions and minimize CO₂ waste in brewery operations. Learn about eco-friendly practices, resource-efficient technologies, and innovative approaches to achieve your sustainability goals while maintaining the integrity of your beer production.

Learning Objectives

• Understand the principles of beer carbonation
• Explore both traditional and modern techniques to carbonate beer
• Discuss CO₂ sustainability and methods for CO₂ capture

About the Speaker

Jan Biering, Head, Research Institute for Beer and Beverage Production

VLB

Jan Biering (he/him) is the current head of the Research Institute for Beer and Beverage Production (FIBGP) at the Versuchs- und Lehranstalt für Brauerei (VLB) in Berlin, Germany. Since 2021, he has been responsible for leading the Research Institute, including consulting for breweries worldwide with a focus on technological challenges, recipe development, troubleshooting, and microbiological issues. He is also involved in education and training for different courses at the VLB, including both the craft brewing course and the certified brewmaster course.

Before joining the VLB, Jan was the plant manager at Schlossbrauerei Schwarzbach from 2003 to 2011, where he was responsible for beer production from raw materials to the final product. There, his responsibilities included brewhouse work, fermentation, and filtration. His areas of expertise included quality management, consumer relations, and the production of alcohol-free beverages.

Jan has a Diplom-Ingenieur degree in biotechnology and brewing science (1997-2003) from the Technical University of Berlin and completed apprenticeships as both a brewer and maltster (1995-1997) at Kulmbacher Brauereien in Kulmbach, Germany.