KU Leuven Re-establishes a Center for Malting and Brewing Science

In 1991, KU Leuven re-established brewing research within its Department of Food and Microbial Technology through the Centre for Malting and Brewing Science. Its remit combined research and education with services for the brewing industry in Belgium and abroad. This restored a dedicated center in Leuven twenty years after the brewing school associated with Professor Jean De Clerck had moved to Louvain-la-Neuve. The center connected academic brewing science with practical brewery questions. Its work included laboratory analysis, consulting, and research into beer flavor. By 2007, university reporting described experiments on the formation of clove-like flavor in blond specialty beers and wheat beers, including the effects of yeast and brewing conditions.