Showing 1–16 of 17 results
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[Friday] Aging tea beer – DeWayne Schaaf
€ 18,00 Read more -
[Friday] Ancient Mediterranean Beers – David Tarraco (University Rovira i Virgili)
€ 18,00 Read more -
[Friday] Brazilian Wood – Diego Simao Rzatki (Cervejaria Cozalinda/Cosabella)
€ 18,00 Read more -
[Friday] Flavour chemistry and chemical analysis of beer and fermented beverages — Dulcie Thomson
€ 18,00 Read more -
[Saturday] Landrace yeasts – Lars Marius Garshol & Richard Preiss (Escarpment Labs)
€ 18,00 Read more -
[Friday] Microbial barrel aging – Tin Kocijan (KU Leuven)
€ 18,00 Read more -
[Saturday] Artisanal Vinegar production — Yannick Schandené (Fermenthings)
€ 18,00 Read more -
[Saturday] Brewing Orval – Ed Wray
€ 18,00 Read more -
[Saturday] Building a Lab – Linda van Loon (Eik & Tid)
€ 18,00 Read more -
[Saturday] Less is more: A brewer’s approach to developing new low-alcohol drinks — Sander Nederveen (Oedipus Brewing)
€ 18,00 Read more -
[Saturday] Mushrooms – Stephen Grigg (Kromme Haring)
€ 18,00 Read more -
[Saturday] New Brewing Yeasts – Teun Boekhout (Westerdijk Instituut), Sacha Stelder (K.E.G.S.) & Julian Alvarez (Poesiat & Kater)
€ 18,00 Read more -
[Saturday] Scottish brewing history and unusual processes – Gareth Young (Epochal)
€ 18,00 Read more -
[Saturday] The role of yeast in miso fermentation — Emile Samson (European Miso Institute)
€ 18,00 Read more -
[Sunday] Agriculture in Brewing — Danielle Guasconi (Stockholm University), Quinten Messemaker (Woldtuin, University Groningen), Lucas van den Abeele (3Fonteinen), Steven van den Berg (Gulpener)
€ 28,00 Read more -
[Sunday] Soju, Makgeolli, Sool. Korean Rice beer & wine — Julia Mellor (Sool Company)
€ 18,00 Read more