EDA Beer Summit cements sector’s vitality
The EDA Beer Summit officially cemented its status as a critical hub for brewing innovation last week, successfully convening nearly 200 researchers, master brewers, and industry leaders for its second annual edition at the Basque Culinary Center.
The summit’s organisers noted that high attendance and the calibre of content underscored the intense focus and innovative vitality currently driving the beer sector.
Organised by the EDA Drinks & Wine Campus, the October 2nd summit blended scientific rigour with future-forward vision, creating a potent forum for collaborative development.
The opening session, led by Eva Astorga of Mahou San Miguel, immediately set an ambitious tone.
In her talk, “Back to the Future(s): How to Imagine the Future of Beer,” Astorga challenged attendees to rethink conventional innovation frameworks. “The true power to create the best future is not in the hands of machines, but in ours,” she asserted, emphasising the human element in charting the industry’s course.
The subsequent presentations showcased how cutting-edge science is being deployed for sustainability and efficiency:
Enrique Niza from the University of Castilla-La Mancha detailed the potential of nanotechnology and nanobubbles to deliver a more efficient and sustainable industry. He noted that this technology offers “almost total control over the production process, from fermentation to full product traceability.”
Raquel Virto (CNTA) highlighted the explosive growth area of non-alcoholic beverages. Her research focuses on using lactic acid fermentation of malt wort to create new opportunities, though she acknowledged the immense challenge of “searching for a strain that ferments, preserves, provides the right flavour, and creates a functional beverage is like looking for a needle in a haystack.”
A key roundtable, “Innovating with Body and Soul: R&D in the Art of Brewing,” saw panellists discuss the nuanced challenges of applied innovation.
Laura Vázquez (GOe Tech Center) stressed that the sensorial universe remains paramount, even when contemplating futuristic scenarios, pointing out the enduring value of that “taste of” experience.
Luis Miguel Barrera (Mahou San Miguel) reminded the audience that “it’s people who make it possible; the human factor is essential throughout the entire value chain.”
Jabi Ortega (Basque Beer) highlighted the vital role of small producers, noting they have “recovered styles that were lost, adapted them to modern tastes, and also applied the use of new raw materials.”
Concluding the day, Elisa Ucar, director of EDA Drinks & Wine Campus, underlined the institution’s role in promoting these vital connections. “It is essential to promote these spaces where innovation, knowledge, training, and community building are the focus,” she said, stressing the goal of moving toward a more sustainable, diverse, and culturally relevant beer model.
The summit closed with a vibrant beer and pintxos pairing, reinforcing the crucial link between brewing excellence and gastronomic culture. With institutional support from the Basque Government and the Provincial Council of Álava, the EDA Beer Summit is firmly established as an indispensable event propelling the beer industry into its next era of growth.
