BELGIUM. Louvain la Neuve. August 21, 2009.

Sabine Bailly Phd student, in the lab for extraction of aroma
Laboratory unit of brewery and food industry headed by Mrs. Collins at the University of Louvain,
Belgium, where Trappist monks have been fermenting complex beers for centuries, Ms. Collin seeks the way to make their great beers keep their taste long enough, so they can get shipped, stored and sold around the world without going bad.
The Belgian government has just given a $7 million grant to a team headed by Ms. Collin to develop new techniques to prolong the shelf life of tasty craft brews.