Mainstage
12:00 – 12:45
Growth of pre-batched & Ready To Drinks
By Lou Claessens from WEEKEND DRINKS
13:00 – 13:45
Raising the Bar: Navigating the challenges ahead in the alcohol business
By Geert Van Lerberghe from Vinum Et Spiritus
14:00 – 14:45
Panel: Belgian brands in a global economy
Moderated by Femke Vandevelde with
Filliers, Midi Apéritifs, Deluxe Distillery, Opius, Nona, Antverpia, Dada Chapel, Elixir d’Anvers
15:00 – 15:45
The Theory of Creativity
By Danil Nevsky made possible by Martin Miller’s
16:00 – 16:45
Panel: Staff training, can you afford not to?
Moderated by Femke Vandevelde with
Liam Scandrett, Jurgen Nijs, Hannah Van Ongevalle & Guido Francque
made possible by WineWise (WSET®)
17:00 – 17:45
Collaborating with brands & creating sustainable partnerships.
By Thomas Timmermans & Yannick Van Dyck
Seminars
Cobbler room
12:30 – 13:30
Rémy Cointreau
Not So Obvious: Backgrounds of the Bartender’s Favourites
–
By Thalys Busman – Mixology BA Rémy Cointreau.
English
30 min break
14:00 – 15:00
Rémy Cointreau
Cognac Cocktails: My creative Process with Rémy Martin
-
By Valentin Norberg – Botanical by Alfonse & Ambassador of Brussels Bar Show
English
30 min break
15:30 – 16:30
Woodford Reserve
Woodford Reserve: Bourbon & Rare Expressions
–
By Vincent Schietse – Brand Ambassador
English
30 min break
17:00 – 18:00
Opius Distillery
Deep dive into the creative process of making a gastronomic NA cocktail
–
By Aaron Moeraert – sommelier Zilte ***
English
30 min break
Parisian room
11:00 – 12:00
Midi Apéritifs
Fortified wines on steroids & how flavor and ABV content don’t have to be correlated.
By Jules Delaere – Owner
English
30 min break
12:30 – 13:30
Condesa Gin
Mexican Spirits Beyond Agave
–
By Lisamaris Molina Casañas – Brand Ambassador
English
30 min break
14:00 – 15:00
DaDa Chapel
From cane to beet: how to distill the goodness out of any local stuff by Dada Chapel
–
By Cédric Heymans – Master Distiller
30 min break
15:30 – 16:30
London Essence
The Power of Aroma
By Jesus Ortega – Global Brand Ambassador
English
30 min break
17:00 – 18:00
Big Daddy’s Falernum
What is Falernum and how is Big Daddy’s an industry game changer?
–
By Rob Biesmans – Owner
English
Boston room
11:00 – 12:00
Horeca Forma Flanders
Cordials and carbonization
–
By Ran Van Ongevalle – Bar Ran & Brand Ambassador Brussels Bar Show
Dutch
30 min break
12:30 – 13:30
Horeca Forma Wallonie
Brhum” et Techniques Modernes (lactofermentation, macération et siphon) : Repoussez les limites de la mixologie”
–
By Eric Van Royen, Aurélien Bortels, Clément Baussart and Julien Parmentier
French
30 min break
14:00 – 15:00
WineWise (WSET®)
Yeasty (and Bacteria) Boys
–
By Vincent Schietse – Brand Ambassador Woodford Reserve & Liam Scandrett – Spirits Specialist WSET
English
30 min break
15:30 – 16:30
Horeca Forma Bruxelles – Be Pro
Savoir-Faire Belge: Cocktails & Sommellerie
–
By Maxence Riegert – Sommelier restaurant Savage &
Edison Cueva Penafiel – Barman Hotel Thon EU
French
30 min break
17:00 – 18:00
Elixir D’Anvers
Elixir d’Anvers, the story behind one of Belgium’s most iconic products.
–
By Carl-Ivan Nolet – Owner
Register here for the seminars!
Mainstage
10:00 – 12:45
SŪPĀSAWĀ Competition by Deluxe Distillery
Hosted by Thomas Timmermans
15 min break
13:00 – 13:45
Beyond Taste
The Role of aroma in the Cocktail Experience
By Robbe Dupon & parfumeur made possible by Londen Essence
15 min break
14:00 – 14:45
Panel: How to win a global competition
Moderated by Thomas Timmermans with David Lebeer, Yochen Verbeeck, Ruben Patoor, Joeri Visser, Robbe Dupon,
Jesse Den Dulk & Ran Van Ongevalle.
15 min break
15:00 – 15:45
THE CHROMA MENU – THE SYMBOLISM MENU – THE CELESTIAL MENU
The Bar Ran approach to creating new menus
By Ran Van Ongevalle & Matthis Verhaeghe
15 min break
16:00 – 16:45
Building your brand
By Alex Francis from Bar DeVie
A guide to developing your personal, bar or product’s brand, looking at real life examples & numbers from some of the very best in the industry as well as exploring the challenges & tips of doing so away from the limelight of the major cities of the F&B industry.
15 min break
17:00 – 17:45
Alternative Flavour Creation
By Panda & Sons made possible Hendrick’s Gin
Seminars
Cobbler room
11:00 – 12:00
Ron Matusalem
The Art of Luxury: Rum and Beyond
–
Lara Pac – Marketing Director & Luxury Business Unit
English
30 min break
12:30 – 13:30
Rémy Cointreau
Bruichladdich – Classic Laddie not your classic cocktails
–
By Bassche Didden – Prestige BA Rémy Cointreau
English
30 min break
14:00 – 15:00
Rémy Cointreau
Port Charlotte: PEAT is the new orange
–
By Bassche Didden – Prestige BA Rémy Cointreau
English
30 min break
15:30 – 16:30
Woodford Reserve
Woodford Reserve: Bourbon & Rare Expressions
-
By Vincent Schietse – Brand Ambassador
English
30 min break
17:00 – 18:00
Fillers
Filliers Whisky Masterclass: Through the Eyes of the 6th Generation
–
By Benoit Filliers – Distillery Director
English
Parisian room
11:00 – 12:00
Kaori Tea & Spices
Coldbrew Asian Tea Tasting
–
By Annabelle Maes – owner Kaori
English
30 min break
12:30 – 13:30
DaDa Chapel
From Cane to beet: how to distill the goodness out any local stuff bij Dada Chapel
–
By Cédric Heymans – Master Distillier
30 min break
14:00 – 15:00
Big Daddy’s Falernum
What is Falernum and how is Big Daddy’s an industry game changer?
–
By Rob Biesmans – Owner
English
30 min break
15:30 – 16:30
Kaori Tea & Spices
The Sake Experience
–
By Annabelle Maes – owner Kaori
English
30 min break
17:00 – 18:00
Premium Spirits
Latin Spirits
By Diego André Escalante – Taste As Passion
English
Boston room
11:00 – 12:00
Horeca Forma Vlaanderen
Cordials and carbonisation
–
By Ran Van Ongevalle – Bar Ran & Brand Ambassador Brussels Bar Show
Dutch
30 min break
12:30 – 13:30
Horeca Forma Wallonie
Brhum” et Techniques Modernes (lactofermentation, macération et siphon) : Repoussez les limites de la mixologie”
–
By Eric Van Royen, Aurélien Bortels, Clément Baussart and Julien Parmentier
French
30 min break
14:00 – 15:00
WineWise (WSET®)
Whisky and (fortified) wine
–
By Trésor Vets – Sommelier and Beverage Consultant & François Pirson, Spirits Educator at WineWise
English
30 min break
15:30 – 16:30
Horeca Forma Bruxelles – Be Pro
Savoir-Faire Belge: Cocktails & Sommellerie
–
By Maxence Riegert – Sommelier restaurant Savage &
Edison Cueva Penafiel – Barman Hotel Thon EU
French
30 min break
