Research Explorer

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Researcher

Joren Huys

Publications & Research Data

Awards & Distinctions

23 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

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 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

Mashing with 100% unmalted alternative cereals and exogenous enzymes : a novel approach to brewing

Pol SmoutSem BackaertJoren HuysDana VanderputtenJessika De Clippeleer

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

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.

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

Comparison of congress mash with final 65 °C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition

Arne DemeesterDavid LaureysJeroen BaillièreJoren HuysPieter VermeirIngrid De LeynDana Vanderputten

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

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 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

Brewing with unmalted alternative cereals and pseudocereals

Jessika De ClippeleerJeroen BaillièreDavid LaureysJoren HuysWouter De SutterJohanna SchlichFilip Van OpstaeleGert De RouckLuc De CoomanDana Vanderputten

2021

Brewing with 40% unmalted alternative (pseudo)cereals

Jeroen BaillièreDavid LaureysJoren HuysFilip Van OpstaeleGert De RouckDana VanderputtenJessika De Clippeleer

Brewing with 40% unmalted alternative (pseudo)cereals

Jeroen BaillièreDavid LaureysJoren HuysGert De RouckFilip Van OpstaeleLuc De CoomanDana VanderputtenJessika De Clippeleer

Comparison of congress mash with final 65°C mash for production of wort with unmalted barley, tritordeum and quinoa with or without pregelatinizing and/or enzyme addition

Arne DemeesterJeroen BaillièreDavid LaureysJoren HuysIngrid De LeynPieter VermeirDana VanderputtenJessika De Clippeleer