The InnBrew26 conference and technical workshop program was the result of a carefully curated selection aimed at delivering diversity, value, and quality across the different areas of the brewing sector.
Friday’s sessions kicked off strongly with “Enzymes for Craft,” where Carlos Núñez (Mr. Malt Ibérica) explored the use of enzymes to optimize processes, from wort extraction to fermentation, as well as beer clarity and stability. This was followed by Domingo Cabeza (Maltería Arbequina), together with Octavo Arte and La Vella Caravana, who shared their experience using locally sourced malts and presented production updates, including the upcoming introduction of wheat malts.
Laura Esparza presented the advantages of Bacosoft Brewing software for simplifying technical and administrative management, followed by Peter Mackenrodt (Keg Technik), who highlighted the value of returnable stainless steel kegs as a sustainable solution for brewers, along with the role of the Steel Keg Association.
From Peru, Marco Málaga (7 Vidas / Okcidenta) shared over two decades of experience working with barrels, combining lessons learned with success stories. After the break, Cali Terpenes focused on innovation through hop-derived terpene profiles, showcasing new creative possibilities in brewing.
The session continued with José Blanco (Recoint), who addressed troubleshooting in dispensing systems with a practical approach. To close the day, Nerea Matilla (Tob Strategy) analyzed global beverage trends and opportunities for beer diversification.
Saturday began with a classic: the sector breakfast, a relaxed space for idea exchange among exhibitors and professionals. This edition, sponsored by AETCM and catered by La Moderneta (Girona), also featured Bagazitos, snacks made from spent grain and recognized for their innovation.
The first sessions were held under the AETCM umbrella. Karen Peiró, president of its technical committee, introduced the AETCM Talks and shared progress on the AETCM-ESCYM training pathway, followed by Néstor Jiménez (Fermentis), who explained how to enhance hop aroma in lager beers using SafLager SH-45 yeast.
Next, Juan Miguel López-Gil, author of “Toda una birra” and beersommelier, focused on the consumer experience, emphasizing the importance of breaking myths and designing experiences that elevate the perception of beer.
In the same vein, an analysis of the potential of beer tourism in Catalonia was presented, highlighting opportunities beyond production.
The closing sessions combined innovation and current trends. Alberto Galbeño (Hops Company), together with Robin Barden (Core Brewing Services) and Caio Forigo (Cervajeria Fermi), shared their experience with Abstrax Hops, enabling comparisons in formats, uses, and dosing with the terpene solutions presented the previous day. Finally, Cristian Bonilla (SkyAgro Spain) addressed one of the most relevant topics today: low- and no-alcohol beers (NoLo), exploring both recipe formulation and small-scale dealcoholization techniques.
Two intensive days focused on training, innovation, and knowledge sharing. Thanks to all speakers, partners, and attendees for making InnBrew26 such a valuable meeting point.