Conference Programme

2022 Programme Out Now!

With a theme of “Finding Your Advantage Through Innovation”, the SEA Brew conference programme for 2022 with over 25 sessions including keynotes, sensory sessions and interactive workshops will propel the post-pandemic brewing industry to ever greater heights!

Must Join Highlights

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Innovation, Success and What Beer Drinkers Want to Buy

Charlie Papazian, Founder/Past President, Brewers Association (USA)

You’ve invested your heart and passion to make a beer your customers admire, enjoy and want to buy.  How do you maintain a business and a culture that beer drinkers will continue to admire for years to come? Innovate.

Innovation is not simply a uniquely brewed beer. It is a mindset that small and craft brewers must include with every aspect of their business to survive, improve and establish a long-term presence in the world of beer.  It is an essential effort and attitude that all your company’s team members must be engaged in. Let’s discuss innovation and listen to my stories about brewery visits around the world.  Innovation continues to be a driving force for all successful small and craft brewers.

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The Art of Nimble - brewing into the future

Mazen Hajjar, Founder/CEO, Hawkers Beer (Aus)

COVID was not the first nor will it be the last challenge to face brewers. While we were all focused on COVID, our industry was under attack by many other external players like Seltzers, Non-Alc, Spirits, etc... It is comforting to know that beer has been around for 17,000 years and will probably be around for many more, but that is no assurance as to the survival of individual brewers. We all must somehow adapt, be nimble, and predict trends without losing a grip on who we are.

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A Taste of the Future - The Inspiration Range

Lennart Paul-Pax, Georg Drexler, Brewing Solutions, BarthHaas GmbH Co. KG

Promising a vision of the future of hop usage, this sensory tasting session will introduce unique ways of using hops to create exciting new offerings. Uniting creativity, craftsmanship and the latest brewing trends, Barth Haas’s Brewing Solutions team has been exploring concepts beyond the traditional, resulting in the new Inspiration Range.

Join for an instructed tasting and discussion session covering four non-alcoholic hop-based beverages, namely Hop Water, Hop Tonic, Kombucha and a Zero-alcohol beer, as well as two full strength beers containing innovative products LUPOMAX® and Kettle Redi®.


This highly engaging session, presentation by Lennart Paul-Pax and Georg Drexler of the Barth Haas Brewing Solutions team, will have limited places and is expected to be fully subscribed. Register for your place at the Barth Haas booth on-site at the SEA Brew trade fair!

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What’s that taste? Definitely a process flaw!

Sylvie Van Zandycke, Daniel McCulloch, Richard Chamberlin (Siebel Institute / Lallemand Brewing)

Join Lallemand Brewing and the Siebel Institute for this interactive sensory session during which you will learn to identify the aroma and flavour of five common off flavour compounds, understand their sources within the brewing process and how to avoid them in your beer. An in-depth look into the production of Diacetyl, Oxidation, Lightstruck, DMS and Acetaldehyde and how to avoid them.

The session will conclude with a side-by-side tasting of beer brewed with AB Vickers Aromazyme, a β-glucosidase enzyme added during fermentation, coupled with a discussion of biotransformation in beer.
This session has limited places and is expected to be fully subscribed, to avoid disappointment please register for your seat at the Lallemand Brewing booth in the SEA Brew trade fair.



Build-A-Beer Workshop

Colin Wilson, Managing Director, Totally Natural Solutions

A demonstration of the sensory application of hop oils across a range of craft beer styles using innovative HopInspiration® natural hop extracts. During this workshop you will use hop oil samples to create your own beer profiles while learning how to incorporate HopInspiration® hop oils into your current and future beer recipes.

Easy to use, reproducible and fully soluble hop oils and extracts save brewers time and money by reducing beer loss, increasing hop utilisation, and cutting down on costs of shipping and storage. Brewers can replace dry hopping without compromising flavour or beer complexity. Discover the benefits of no beer loss, great taste and improvements to beer shelf life in can and bottle.

Discover how, with the latest advances in processing hop pellets to oils, these benefits can be realized in your beer without losing any of the varietal qualities of aroma and flavour across zero alcohol, lager, IPA and NEIPA beer styles. These natural hop extracts are solvent-free and offer a more sustainable brew without hop creep, pesticide residues, heavy metals, or nitrates.

This session has limited places and is expected to be fully subscribed, to avoid disappointment please register for your seat at the Totally Natural Solutions/Charles Faram booth in the SEA Brew trade fair.



Using KPI’s for Brewery Success!

Pulkit Agrawal, Founder/CEO, Beer 30 by The 5th Ingredient

In this interactive workshop, PK will lead the session on focusing on the three step process on setting up key metrics:

(1) WHAT & WHY - The importance of setting metrics and measurable goals at your brewery in the four key areas of Process & Quality, Operations & People, Marketing and Sales.

(2) HOW - How to set up these metrics at your brewery.

(3) EVALUATE - Identify what success looks like and how to improve the results for the future.

The session will be broken down into three components covering a dive into the definitions of KPI’s and the importance to a brewery, a teams session where you will work in groups to implement KPI’s in brewery situations and a discussion of each groups findings.

By the end of the session we will have crowdsourced over 100+ KPIs that attendees can take away from the conference and implement in their daily operations.  

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YCH Hop & Brew School®: Survivable Hop Compounds

Patrick Jensen, Director of R & D, Yakima Chief Hops

The problem of translating raw hop aroma to finished beer aroma has been a brewing pinch point for years.   Utilizing lab analysis from GC-QTOF and GC-SCD while merging sensory analysis, Yakima Chief Hops (YCH) has identified several beer soluble hop compounds. This research allows brewers to utilize hops for increased and targeted aromas in finished beers in the most cost-efficient way.


Join us as we help unlock the science behind beer solubility and offer practical advice to help brewers translate maximum aroma from raw hop to finished product. This session will include a Guided sensory analysis of isolated compound reference standards, a look into the research conducted by YCH and methods for using beer soluble hop compound research to design efficient recipes and targeted expression blends and how they manifest in beers.

Attendees will receive a reference manual detailing the research and research poster showing beer soluble hop compounds by variety

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Raising The Bar: Answering the Challenge of "Premiumisation"

Grace Whitby, Marketing Manager, Heart of Darkness Craft Brewery

Over recent years, nearly all fast moving consumer goods (FMCG) categories have seen consumer demand trend in the direction of more “premium” products. In the Brewing world, this has helped the rise of the Craft Beer sector. With increased focus on flavour, quality ingredients and more appealing packaging, premiumisation has had a big impact on the products shoppers are seeking out. But is that enough?

With the increase of both budget options making craft beer more affordable, and new players continuing to enter the market, the challenge of premiumisation is two-fold for existing brands. So the question is this; how does a beer brand hold its own in a premium-focussed market dynamic?

In this workshop, craft beer marketing specialist Grace Whitby we will explain what premiumisation looks like in the beer sector, and run through a practical exercise covering the key steps and questions you need to ask to ensure your brewery is ready to answer the ever evolving sales challenge.

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Beer Near Me: Winning The Digital Battle For Customers

Oliver Woods, Founder, Beer Asia

Do you want more people to buy your beer and visit your bars? Do you want more brewers to know about your hops, malts or machinery? In this workshop, digital marketing expert Oliver Woods will share strategies, tips and tricks for building your brand and selling your beer, food and other products online during this actionable workshop.

From how-to guides to improving SEO/Google rankings for brewery sites to a cheat sheet for running successful social media campaigns, this session will also include a live 'self-audit' workshop. 

In real-time, participants will find areas for improvement and identify both quick wins and longer-term suggestions to improve their website, social media and search presence.


Hopping & Filling, the Ingredients for High Quality Beers

Mr. Roberto Puglia, Filler Product Manager, CFT

Ralph Wittkopp, Managing Director, Rolec

Dry Hopping technologies, keg systems and filling valves: these are all crucial ingredients when we talk about beer production. During this presentation we will add other two elements, such as instant quality control and machine data analysis, to provide a complete overview about the most recent CFT Group equipment and R&D activities for the beer industry.

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Post Fermentation – Different Approaches Toward Achieving Quality

Luke Erdody, COE, FPS Global Partners

Post fermentation is a critical time in the brewing process mainly due to the low yeast activity, oxygen being removed from product and changes to the finished product taking place during lagering or storage in regards to flavour, aroma and drinkability. So how do we achieve low oxygen and maintaining quality in the final product?

This presentation and discussion will focus on reaching final specifications for your beers, diacetyl removal and maintaining a low O2 environment as well as Best Practices during product handling with final product specifications and customer expectations in mind. The goal is to look at the critical points during post fermentation so you can achieve a consistent quality and cost-efficient final product.

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Wild Yeast "Kadoya 1" - From Tree to Table

Narihiro Suzuki, CEO/President, Isekado Brewery

A study in the process of making a beer with wild yeast.

One of our biggest strengths at Isekado Brewery (Mie Prefecture, Japan) is our knowledge of yeast. For our award winning “Hime White” ale we harvested tree sap from a local tree to isolate a wild yeast to use in the brew – our “Kadoya 1” yeast. In order to isolate and select the perfect yeast for our beer we analyzed its aroma component with the GC/MS-tof instrument and compared its fermentation character with other yeasts. Using the data we gathered we selected the ideal beer style for “Kadoya 1” and so was born the International Award winning "Hime White" with it’s unique fermentation aroma and flavour.

This presentation and discussion group with yeast scientist and President of Isekado Brewery, the 5th largest craft brewery in Japan, Narihiro Suzuki will take an in-depth look into the methodology used to harvest and isolate wild yeast. 

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Flavour (In)Stability – The challenges of maintaining product freshness

Dr. Deniz Bilge,  Senior Consultant and Trainer, Nuts & Bolts

We all know that beer is most delicious when consumed fresh, but packaged beer must be stored, distributed, and purchased by a customer. This process takes time, time in which flavour compounds, depending on the beer matrix and distribution/storage conditions, may deteriorate. But there are ways of working and process details, that help to slow this unavoidable process down. Besides proper oxygen management, the choice of ingredients and good yeast management help to improve flavour stability and retain freshness for a longer time.

Flavour (in)stability is an essential subject to the brewer since it may jeopardize the success of the brand in the market. In the brewhouse errors can be avoided and with a proper fermentation as a result of good yeast management and a smart aeration strategy. It is therefore essential brewers have knowledge of all possible influences on flavour stability that are important to reduce the beers vulnerability to develop stale flavours.

This presentation takes you on a journey on what to do right in your brewery pre-fermentation to deliver a better beer into the market and will share a range of theoretical basics as well as real-world consulting results.



Brewing Water Chemistry - Demystified!

Steve 'Hendo' Henderson, Founder, Rockstar Brewer Academy

Brewing water chemistry is seen as one of the 'dark arts' when formulating a beer recipe. When it comes to finding reliable information about how to modify your brewing water there's not much information out there and it’s often difficult to interpret.


In this session, we'll learn about 3 common problems & misconceptions brewers face when modifying brewing water, key flavour numbers in beer that will really make your recipes pop and the tools you can use to make your water chemistry calculations.



Progress & Pitfalls; Lessons Learnt From Brewery Expansion

Taeyoung Na, Brewery Manager, Platinum Brewery

For 20 years Platinum Brewery has been one of the major players on the South Korean Craft Beer market. During that time, as their business has grown, they have undertaken many upgrades to their existing facilities as well as build new ones. After starting business on 2002 with a pub brewery sized system Platinum have since set up 3 different production sites in different sizes, culminating in a state of the art BrauKon system which they commissioned this year.

Brewery Manager Taeyoung Na has overseen much of these improvements and shares his experience and learnings from over the years as business (and capacity) has grown. He will share the positives, and the negatives, of the brewery expansion process as well as the lessons learnt. Join this presentation and find out more about Platinum’s way, where they are now, how they got there and what the coming miles of this exciting road may bring.

Tae will be joined by BrauKon’s Uwe Janssen for a discussion session following his presentation.

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Keeping it Local

CHAIRMAN: Jack Plexico, Origins Bia (VIE)

PANELISTS: Narihiro Suzuki, Isekado Brewery (JPN), Luke Corbin, Brewing Consultant/Author (MYN), Peter Prinsloo, Islands of Imagination (IND)

A panel discussion and open forum exploring the use of local ingredients in today’s brewing. In an increasingly crowded market how can the use of local produce and yeasts help you differentiate your brews and is it worth the effort? We have assembled a panel of brewers from across the region who all have experience of using local produce, they will share their experiences and answer your questions.

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Attracting & Retaining Talent in our Industry


Across the planet breweries are struggling to not only find brewers but to hold on to them, and Asia is no exception. There is no conveyor belt of talent into the industry. How are we going to ensure there are enough brewers, assistants and sales people over the next 10 years to sustain the significant growth the craft beer industry is experiencing? A panel of experts drawn from across the region will discuss where the industry is falling short in addressing the concerns (and demands) of the next generation of brewers and hope to suggest solutions, with the help of audience input, to the ongoing crisis.

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Experts Panel


What does the future hold for the industry? Who is innovating the best? What’s the next big thing? Where will you be going this evening? The traditional last session of the conference where our celebrity panel, headed by keynote speakers Charlie Papazian and Mazen Hajjar, will attempt to answer your questions, serious or not, on the past, present and future state of the industry. Bring a beer and your best questions as we draw SEA Brew 2022 to a close - audience participation is heavily encouraged!

“Seabrew has helped me and my company grow in so many ways. An amazing window into the Asian craft beer market, and a great place to meet and share ideas with brewers, and brewery owners in Asia, and around the world."

Paul Edwards, Founder & Head Brewer, Gorilla Brewing Co. (S Korea)