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MicroBrew Symposium

MicroBrew Symposium South Africa 2016
Markets – Technology – Quality

13 September 2016
Gallagher Convention Centre, Johannesburg, South Africa
Please note: For participation separate registration is required!
You are unable to attend the symposium with your pre registration for fdt Africa.

This year you will have the opportunity to attend a well-established European conference, designed especially for creative brewers who produce beer on a small scale in South Africa. Organised by the Research and Teaching Institute for Brewing in Berlin (VLB Berlin), the MicroBrew Symposium South Africa is an event with topics that are focused on technological and quality aspects of craft beer brewing on a professional level. In addition local success stories will be presented and discussed. Our aim is to share concentrated brewing education to improve brewing quality and performance, as well as providing a platform for networking and communication.
The event takes place on the 13th of September 2016 at Gallagher Convention Centre,   Johannesburg, South Africa, directly preceding food & drink technology Africa. It addresses owners, brewers and brew masters from craft and pub breweries, as well as their suppliers. Ambitious home brewers and start-up brewers are also welcome.
In line with the symposium’s international character, the presentation language is English.


Tuesday, 13 September 2016
9:00–18:00 Technical sessions: Brewing technology, product development, yeast strains and yeast management, fermentation control, raw materials, equipment, quality aspects, field reports/success stories
18:00–21:00  Get-together with craft beer & food


100 € (ca. ZAR 1,800.00) (excl. VAT) for brewers, maltsters, start-ups.
250 € (ca. ZAR 4,400.00) (excl. VAT) for supply industry, consultants and others.
– includes light lunch and drinks during the breaks and evening function.
– free admission to the food & drink technology Africa on the 14th & 15th of September


Register online on the VLB Berlin website.


Juliane Rahl


Program details

Tuesday, 13 September 2016
Chairman: Burghard Meyer (VLB Berlin)
9:00 Welcome by VLB Berlin, Burghard Meyer (VLB Berlin)
9:15 Markets & Trends: The craft beer scene in South Africa – Developments, challenges, prospects
Lucy Corne (Beer and Travel Writer, South Africa, Author of “African Brew” and  “Beer Safari”)
9:50 Raw materials – Malt: Weyermann® Specialty Malts – Creating individual craft beers with the world’s widest range of specialty malts

Presented by Weyermann Speciality Malt, Germany

10:25 Raw materials – Water: Water – The most underestimated basis of beer: Key parameters, influence on beer properties, methods of treatment (working title)
Presented by VLB Berlin
11:00 Break
11:30 Raw materials – Hops: The brewer produces the beer and the hops create the aroma – important aspects of dry hopping
Willy Mitter (Hopsteiner, Germany)
12:05 Brewing technology: Formation of aroma compounds during fermentation: Effects, control, range (working title)
Presented by VLB Berlin
12:35 Lunch
Chairman: Anton Erasmus (SAB Miller)
13:30 Practice report: Starting a craft brewery / brewpub – Do’s & Dont’s
Imke Pape (Brewer, Brauhaus am Damm, South Africa)
14:05 Brewing technology: Application of dry yeast in a craft brewery (working title)
Stephane Meulemans (Fermentis)
14:40 Quality: Establishing a quality system in a craft brewery  (working title)
Presented by VLB Berlin
15:15 Break
15:45 Practice report: My journey of discovery 20 years of craft brewing in South Africa
Moritz Kallmeyer (Founder and Owner of Drayman’s Brewery, South Africa)
16:20 Engineering: Professional Brewhouse equipment for craft brewers (working title)
presented by GEA
16:55 Beer styles: Brewing German beer styles: Hefeweizen, Koelsch, Alt, Berliner Weisse and others (working title)
Presented by VLB Berlin
17:30 Market & Strategy: Inventions Reinvented – Crafting Beer Crafting Business

Wes Boshoff (Thought Leader, Fivestar Business Rehab, South Africa)

18:00 End of technical session
18:00 Craft beers, snacks and communication in the lobby
21:00 End


– Program is subject to change –



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