Events program

PASTRY NEW TRENDS

Organized by: FIC - FEDERAZIONE ITALIANA CUOCHI

THE STRATEGIC ROLE OF CERB: RESEARCH AND EXPERIENCE AT THE SERVICE OF THE BREWING INDUSTRY

Organized by: CERB - RESEARCH CENTER FOR BEER EXCELLENCE

HYGIENE SAFETY IN THE BREWERY: MISTAKES TO AVOID

Organized by: PIRAMIDE

REVOLUTIONARY AND TWISTS ON CLASSICS, THE NONINO EFFECT AND GRAPPA IN MIXING

Organized by: NONINO

ITALIAN CRAFT BEER TRENDS 2025: THE TRENDS OF ITALIAN CRAFT BEER ACCORDING TO CRONACHE DI BIRRA

Organized by: CRONACHE DI BIRRA

A BREAK THAT TASTES LIKE THE SEA, OCOCO – 100% COCONUT WATER, A SINGLE INGREDIENT

Organized by: OCOCO

MASHING METHODS AND MALT SELECTION FOR NOLO BEERS: TIPS AND TRICKS

Organized by: UBERTI WEYERMANN

THE ABC OF APERITIF, CARPANO 240 YEARS OF HISTORY

Organized by: FRATELLI BRANCA DISTILLERIE

CARLSBERG ITALIA'S COMMITMENT TO CONSUMERS AND PROMOTING CONSCIOUS DRINKING

Organized by: CARLSBERG

STORIES, VISIONS AND AMBITIONS FOR THE HORECA OF TOMORROW

Organized by: ITALGROB

ARTISANAL BEER ROOTS: INDUSTRY DATA AND OPPORTUNITIES IN THE AGRICULTURAL SUPPLY CHAIN

Organized by: OBIART-UNIONBIRRAI

BEYOND THE GLASS: THE NEW PARADIGM OF MIXOLOGY BETWEEN ALCOHOLIC AND NON-ALCOHOLIC

Organized by: TASSONI

FLEA BEER & TRINEI DAIRY – A UNIVERSE OF CRAFTSMANSHIP AND FLAVOR

Organized by: FLEA BEER

BEVERAGE IN OUT-OF-HOME CONSUMPTION: BETWEEN EVOLVING CONSUMPTION PATTERNS, INNOVATION, CHANNEL DYNAMICS, AND NEW DISTRIBUTION MODELS

Organized by: ITALGROB

THE VALUE OF BEER IN THE ITALIAN OUT-OF-HOME MARKET: TRENDS, CONSUMPTION, AND THE ROLE OF DRAFT BEER

Organized by: ASSOBIRRA

LALBREW® HOUSE ALE: SUPERIOR FERMENTATION EFFICIENCY AND AROMATIC QUALITY

Organized by: LALLEMAND

ETERNA: MIXOLOGY ACCORDING TO FIBONACCI

Organized by: VESPER BAR -DORCHESTER HOTEL LONDON

APERITIF & TRENDS

Organized by: CAMPARI

AWAY FROM HOME DISTRIBUTION: FROM COVERAGE TO SERVICE, FROM OFFERING TO CONSULTING!

Organized by: ITALGROB

EUROPEAN/GERMAN CROP 2025 – CHANGES VS. CROP 24, MALTING WITH CROP 25, BREWING WITH CROP 25

Organized by: BESTMALZ

ACCADEMIE DELLA BIRRA

Organized by: IL MONDO DELLA BIRRA

BLUE BLAZER: PRESENT AND FUTURE CHALLENGES FOR MIXOLOGY IN EUROPE

Organized by: BLUE BLAZER

LATE-NIGHT BITES: SMART FOOD FOR TRENDY VENUES

Organized by: METRO

BURGER BATTLE

Organized by: LANTMÄNNEN

ITALIAN CUISINE CHAMPIONSHIPS

Organized by: FIC - FEDERAZIONE ITALIANA CUOCHI

COMPETITIVENESS AND VALUE: THE CHALLENGE OF REGULATORY AND FISCAL REFORM FOR INDEPENDENT BREWERIES

Organized by: UNIONBIRRAI

CARPANO SENSORY EXPERIENCE

Organized by: FRATELLI BRANCA DISTILLERIE

ITALIAN SUPPLY CHAIN OF HOPS AND BARLEY FOR THE BREWING SECTOR (F.I.L.O PROJECT)

Organized by: DEPARTMENT OF AGRICULTURAL, FOOD, ENVIRONMENTAL AND ANIMAL SCIENCES OF THE UNIVERSITY OF UDINE

ARTIFICIAL INTELLIGENCE, DISTRIBUTORS AND INDUSTRY: NEW STRATEGIES AND ALLIANCES ON THE HORIZON

Organized by: ITALGROB

BEER-AI: AI AS A DAILY ALLY - INTRODUCTION TO THE CONSCIOUS USE OF ARTIFICIAL INTELLIGENCE FOR BREWERY COMMUNICATION

Organized by: UNIONBIRRAI

SILENT POOL GIN: A SENSORY EXPERIENCE

Organized by: VELIER

ITALIAN CUISINE BECOMES UNESCO WORLD HERITAGE

Organized by: FIC - FEDERAZIONE ITALIANA CUOCHI

PUB&FRIENDS AWARDS

Organized by: RUSMINI CONSULTING

EASI NOLO PROTOCOL - CRAFTING FLAVORFUL LOW-ALCOHOL BEERS

Organized by: MR.MALT

A BREAK THAT TASTES LIKE THE SEA, OCOCO – 100% COCONUT WATER, JUST ONE INGREDIENT

Organized by: OCOCO

NORDÉS 0.0 - NON-ALCOHOLIC MIXING

Organized by: NORDÉS

UMBRIA LUP&BEER: THE UMBRIAN BEER SUPPLY CHAIN

Organized by: PROMOCAMERA SPECIAL AGENCY CHAMBER OF COMMERCE OF UMBRIA

BUILDING FLAVOR THROUGH MALT: TECHNIQUES & NO/LOW INSPIRATIONS WITH DINGEMANS MALTS

Organized by: MOUTERIJ DINGEMANS

LET'S TALK ABOUT IT OVER A COFFEE

Organized by: ITALGROB

FROM THE GIN BAR TO RAMA'S LOUNGE BAR: 12 YEARS OF EVOLUTION, IDENTITY AND VISION AT THE GRAND HOTEL FASANO

Organized by: GRAND HOTEL FASANO - RAMAS LOUNGE