Showing 1–16 of 71 results
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[Lecture] … — Gulpener
€ 25,00 Read more -
[Lecture] Biotransformation and Thiols: Brettanomyces, mixed fermentation and aged hops — Tim Wallen
€ 25,00 Read more -
[Lecture] Bringing Matters to a Head: Ensuring an excellent foam on beer — Charlie Bamforth
€ 25,00 Read more -
[Lecture] Dark tea: Fermentation, oxidation, leaf-transformation — Olivier Schneider
€ 25,00 Read more -
[Lecture] Modern fermentation practices compared with the UK open fermentation tradition — Henry Kirk
€ 30,00 Read more -
[Lecture] Old Foods, new Forms: Miso, garum, cheese and beer — Miso Institute
€ 25,00 Read more -
[Lecture] Session Beers for Sustenance — in historic context — Benedikt Koch
€ 25,00 Read more -
[Lecture] The Brettanomyces flavour spectrum — Richard Preiss
€ 25,00 Read more -
[Lecture] The Gaia Hypothesis — Aiden Jönsson
€ 25,00 Read more -
[Lecture] The Herb factor — Mattias Terpstra
€ 25,00 Read more -
[Lecture] Wild-fermented Korean Rice Wine — Julia Mellor
€ 25,00 Read more -
[Lecture/Tasting] A deep dive into fermenting grapes with wild yeasts (Simon Woolf)
€ 35,00 Read more -
[Lecture/Tasting] A wonderful weird niche unicorn fermented fruit drinks journey — Max Fulgoni
€ 30,00 Read more -
[Lecture/Tasting] Berliner Weisse — Schneeeule
€ 40,00 Read more -
[Lecture/Tasting] Invert sugars: A CAMRA nightmare — Arkan Nordin
€ 25,00 Read more -
[Lecture/Tasting] Rutger: Qvevri Wines Unveiled: Ancient Techniques, Modern Flavors
€ 30,00 Read more