Research Explorer

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Researcher

Elia Myncke

Publications & Research Data

Awards & Distinctions

25 Results

2026

Wort optimisation for non-alcoholic beer production with maltose-negative yeasts : incorporation of malted, flaked, and unmalted adjuncts

Elia MynckeSylvie VandoorneJoren HuysPol SmoutDavid LaureysPieter VermeirJohanna SchlichFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

A1 Journal Article in FOOD CHEMISTRY

2025

Brewing beyond barley : unlocking 100% unmalted alternative cereals with enzymes

Sem BackaertPol SmoutJoren HuysSylvie VandoorneElia MynckeDana VanderputtenJessika De Clippeleer

Brewing outside the box : NAB-production with 100% unmalted cereals

Sem BackaertPol SmoutSylvie VandoorneMargaux VanhaverbekeElia MynckeDana VanderputtenJessika De Clippeleer

Characterisation of 40% adjunct wort samples for maltose-negative yeasts and non-alcoholic beer production

Elia MynckeSylvie VandoorneJoren HuysPol SmoutDavid LaureysPieter VermeirJohanna SchlichFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

Characterisation of forced-aged non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts

Elia MynckeDana VanderputtenJohanna SchlichFilip Van OpstaeleJessika De Clippeleer

Characterisation of non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts

Elia MynckeDana VanderputtenJoren HuysSylvie VandoornePol SmoutDavid LaureysJohanna SchlichFilip Van OpstaeleJoachim SchoutetenJessika De Clippeleer

Enzyme-powered NAB : a new approach with 100% unmalted alternative cereals

Sem BackaertPol SmoutJoren HuysElia MynckeMargaux VanhaverbekeSylvie VandoorneDana VanderputtenJessika De Clippeleer

Exploration of alternative yeasts and adjuncts for the production of non-alcoholic and low-alcohol beers

Elia MynckeJessika De ClippeleerJoachim Schouteten

Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains

Elia MynckeDana VanderputtenDavid LaureysJoren HuysJohanna SchlichFilip Van OpstaeleJoachim SchoutetenJessika De Clippeleer

A1 Journal Article in FOOD CHEMISTRY

Pushing boundaries in brewing by using 100% alternative unmalted cereals and exogenous enzymes

Sem BackaertPol SmoutElia MynckeDana VanderputtenJessika De Clippeleer

2024

Alternatieve gisten in de praktijk : vergelijking van commerciële opties voor NABLAB productie

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

Lecture / Speech

Alternatieve gisten in de praktijk : vergelijking van commerciële opties voor NABLAB productie

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

Een diepgaande vergelijkende studie tussen commerciële alternatieve brouwgisten voor alcoholvrije en alcoholarme bierproductie

Jessika De ClippeleerElia MynckeJoren HuysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDavid LaureysDana Vanderputten

Experimental data on the physicochemical properties of non- and low-alcohol beers produced with commercial maltose- and maltotriose-negative yeasts

Elia MynckeDana VanderputtenDavid LaureysJoren HuysJohanna SchlichFilip Van OpstaeleJessika De Clippeleer

Exploring the limits of extract content to increase the fullness of NABLAB

Dana VanderputtenElia MynckePol SmoutJoren HuysDavid LaureysJessika De Clippeleer

Pursuing flavour diversification on the NABLAB market : interactions between alternative ingredients and commercial maltose-negative yeasts

Elia MynckeJoren HuysSylvie VandoornePol SmoutWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDavid LaureysDana Vanderputten et al.

Revealing flavour stability of alcohol-free and low-alcohol beers produced with alternative yeasts and cereals

Jessika De ClippeleerElia MynckeJohanna SchlichFilip Van OpstaeleDavid LaureysDana Vanderputten

The quest for flavour diversification in low-alcohol and non-alcoholic beers : a deep dive into wort production enriched with 40% unmalted adjuncts

Elia MynckeSylvie VandoorneJoren HuysPol SmoutDavid LaureysDana VanderputtenJessika De Clippeleer

2023

A taste test of yeasts : comparing commercial options for low-alcohol and Alcohol-free beer production

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

An in-depth comparative study between commercial alternative brewing yeasts in low-alcohol and alcohol-free beer production

Jessika De ClippeleerElia MynckeJoren HuysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDavid LaureysDana Vanderputten

Non- and low-alcohol beers : an in-depth comparison of commercial alternative brewing yeasts

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

The impact of 10 unmalted alternative cereals and pseudocereals on wort characteristics

David LaureysJeroen BaillièreSylvie VandoorneElia MynckeDana VanderputtenJessika De Clippeleer

The search for high-quality low- and non-alcohol beers : a chemical-analytical and sensorial characterisation of commercial NABLAB

Elia MynckeJoren HuysDavid LaureysJohanna SchlichFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

2022

Mashing with unmalted buckwheat : influence of proportion, grind size, and exogenous enzymes on small-scale lautering performance

Elia MynckeDavid LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer

A2 Journal Article in TECHNICAL QUARTERLY - MASTER BREWERS ASSOCIATION OF THE AMERICAS

Use of unmalted buckwheat for innovative beer production

Elia MynckeDavid LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer