CARNIVALE BRETTANOMYCES
Fests — Screening — Lectures — Panel
Tastings — Workshops
* for a more chronological/location-based overview, please refer
to the visual schedule and ticket page
Fests
here we’ll celebrate and taste the majority of beers this year.
Opening Party
— Ale Apothecary, Chien Bleu, De Kromme Haring, Dok Brewing, Elegast, Kemker Kultuur, Lervig, Montagnarde, Studio Oedipus
— Chicha live brewing (Diego Simao Rzatki)
Thursday, 17:00-23:00 — Oedipus Taproom — Free Entrance
Friday Garden Fest
— Balance Brewing, Boerenerf Eylenbosch, Epochal Brewing & Blending, La Malpolon, OkiDoki, Oriel, Sacrilege, Tommie Sjef
— Taverno House Restaurant
— L’Epicerie Bouf charchuterie, Kef cheeses, Cantillon Kriek icecream by Rickert van der Vlies & Kees Raat
— Music: Rambo Boys, Gropina
Friday, 15:00~22:30 — Taverno Willibecher — Free Entrance
Homebrewers & Fermenters Market
— 280 project, August Farmhouse Brewing, Bakkum Fermentation, barriques d’été, Bart’s Brouwsels, bokkoli, Braaf Brewery, Brett et al., Brouwerij Gevel, Conscious Ales, Coolship St. Catherine, Debris Hills, Duron, Elixer, Fermentation Projekt Fabian Kovacs (FK), Frescrew Brewing, Hedonism Homebrewing, Holy Forest, Hopsylvania, Humble Beer, Jotner, Moma Cellar Limited, Monster Brews, Moryson Ferments, , Paradise Brews, Šnek projects, Spooky Brewing, Symbiose, t Pomphuizeke, Warpstone Alchemy – Norwich Amateur Brewers, Wild Cider Epicurus, Wilderwald, WOFD Vergistingen, …
— Ceramic Obvara Firing demonstration (Xander Rijkee)
Saturday, 14:00~18:00 — Oedipus Taproom — Free Entrance
Saturday Garden Fest
— Antidoot, Ascenscion Cider, Bofkont, Drap Wijnen, Elegast, Freigeist, l’Apaisée, Le Soupir, Lost Horizon, Schneeeule
— Taverno House Restaurant
— Lagerparty! (from: 18:00)
— L’Epicerie Bouf charchuterie, Kef cheeses, Cantillon Kriek icecream by Rickert van der Vlies & Kees Raat
— Music: Carnivale DJ Canon, Pal et Secam
Saturday, 15:00~22:30 — Taverno Willibecher — Free Entrance
Sunday Roast
Sunday, 13:00~21:00 — Taverno Willibecher Taproom — Free Entrance
SCREENING
Bottle Conditioned
— the Lambic documentary
— incl. Cantillon, Bokke, 3 Fonteinen tasting
An intimate 80 minutes view on Payottenlands spontaneously fermented Lambic beers and especially the makers behind exploring its path from slow extinction throughout the 20th century to its current renaissance and appreciation. The film offers an in-depth look at the traditional brewing methods, unique fermentation process, and the current state of lambic production in Belgium and closely follows the efforts of three of the defining Lambic brewers and blenders of the last years (3F, Cantillon, Bokke). Ticket includes a glass of each 3F, Cantillon and Bokke following the screening.
Friday, 15:00-17:30 — FC Hyena — €55 — Link: Bottle Conditioned
LECTURES
all lectures include drinks (or accompanying tasting samples)
Flavour chemistry and chemical analysis of beer and fermented beverages
— Dulcie Thomson (VLB Berlin)
Flavour chemistry and chemical analysis of beer and fermented beverages – an introduction to the detection and quantification of metabolites produced during brewing and aging. THP anyone?
Friday, 10:00-11:00 — Oedipus Barrelroom — €18
Water Chemistry
— Gayatri Mehta
A deepdive into the influence of water chemistry on extraction illustrated with a recent research project that deals with the effect of various water profiles on kombucha and water kefir fermentation. With taste sample of how ie. how high salt vs distilled water changes the profile of substances extracted, from the colour to the extraction of polyphenol – with obvious consequences for wild sour beers.
Friday, 11:30-12:30 — Oedipus Barrelroom — €18
Berliner Weisse & Science
& Vintage Berliner Weisse Tasting
— Ulrike Genz (Schneeeule), Benedikt Koch (Wilderwald)
Berliner Weisse and everything you wanted to know about its mixed culture: Lactobacillus, Sacchromyces and Brettanomyces. Those 3 are the flatmates that live inside a Berliner Weisse mixed culture and all of them have an important role. In this presentation Ulrike will talk about running a Brewery which mainly produces traditional Berliner Weisse. She will touch on her philosophy, what Berliner Weisse is and many other things.
After that Benedikt will take over and talk about the microorganisms that are present inside the mixed culture. What are the main compounds they produce, how are they working, why is it so important to get the right ones? We will dive deep into the science behind Berliner Weisse and it’s main contributor of flavor.
Friday, 13:00-14:00 — Oedipus Barrelroom — €28

Brett Science — an update
— Richard Preiss (Escarpment Labs)
Brettanomyces is about as evolutionary far apart from saccharomyces as as roundworms are to humans. Treat it as such. With a focus on the latest insights, Richard will guide us trough the science of brettanomyces. Primary, co-pitch, nutrients, fermentation efficiency, volatile flavour metabolite production and what else.
Friday, 14:30-15:30 — Oedipus Barrelroom — €18 — Link: Escarpment Labs
Microbial ecology of barrel-ageing
— Tin Kocijan (Crauwels Lab, KU Leuven)
Based on his research on the priority effect of Brettanomyces and Acetobacter respectively.and then looking how this is affecting the microbial community composition (of LAB, AAB, Sacch, Candida, Pichia). Priority effect postulates that the order and timing of species arrival in a niche (beer, in this case) have great effect onto which species can inhabit the niche afterwards – and what microbial composition will ultimately look like. So, What are the interactions between different microbes in a community during barrel ageing when Brettanomyces or Acetobacter have priority effect.
Friday, 16:00-17:00 — Oedipus Barrelroom — €18 — Link: Tin Kocijan
RESCHEDULED:
Landrace Yeast
— Lars Marius Garshol, Richard Preiss (Escarpment Labs)
Little introduction is needed for these two speakers. Where Lars will provide us with more detailed info where all these different yeast come from, and giving context of their traditional brewing practices, accompagnied with his latest travelling experiences in the most remote parts of Europe, Richard joins in to deep dive into the new scientific insights of them all.
Friday, 10:00-11:00 Saturday, 18:00-19:00 — Oedipus Barrelroom — €18 — Link: Garshol
Koji: Sake, Miso, Shoyu, … & Lambic
— Evert Schraepen (Donck)
With work expierence in both sake and beer breweries, Evert is now combining his passion for both Sake and Lambic in boundry-pushing beers utilising the enzymatic qualities of Koji on barley. In this talk he’ll go through the process of koji and introduce its produce: sake, miso, mirin and… lambic!
Friday, 14:30-15:30 — Walhalla Taproom Studio Oedipus — €28 — Link: Donck
Ancient Mediterranean Beers
— David Bea Castaño (University Rovira i Virgili)
David combines his archaeologist background with his Doemens title and will deliver a talk on prehistoric and protohistoric beers from the most ancient ones (Raquefet Cave, Gobekli Tepe…) to greek and roman cereal beverages, including Elsusis Kykeon and the new archaeological finds in Catalonia.
Friday, 16:00-17:00 — Walhalla Taproom Studio Oedipus — €18 — Link: Castaño
Tea in Beer: Adding Structure, Taste and Aroma
— DeWayne Schaaf
Exploring various teas as a method to enhance texture, taste, and produce novel aromas in beer, cider and other drinks with the additional potential for bio-transformation when fermented with brettanomyces.
Friday, 17:30-18:30 — Walhalla Taproom Studio Oedipus — €18
Using Fruits in Lambic
— Raf Souvereyns (Bokke)
Raf is a popular lambic blender based in Hasselt, a bit East from the famous Zennevallei. One of the key points of his blends are the qualilty of fruit and its utilization. In this lecture we’ll deep dive into his vision, experience and final product.
Cancelled — Link: Bokke
Artisanal Vinegar production
— Yannick Schandené (Fermenthings)
Vinegar significance to food culture is often underestimated and historically small-scale vinegar was among the most lucrative products made in breweries. Born from a zero waste envy and a rich history of vinegar producers in the beginning of the 20th century in Brussels, Fermenthings’ Yannick wanted to revive this link between beer brewers and the vinegar process. Together with local Brussels breweries he’s produced multiple artisanal vinegars over the last couple of months and will share approaches, processes and of course tastes.
Saturday, 11:30-12:30 — Hotel de Goudfazant — €18 — Link: Fermenthings
The role of yeast in miso fermentation
— Emile Samson (European Miso Institute)
Food Technology researcher Emile Samson will share everything to know about the role of yeast in miso fermentations, the subject of his Msc Thesis.
Saturday, 13:00-14:00 — Oedipus Barrelroom — €18 — Link: Miso Institute
Building a Lab
— Linda van Loon (Eik & Tid)
Building a lab from scratch, monitoring the parameters of your ferments without spending a zillion euros. Starting with determing the essentials, and working your way towards a fully operational DIY laboratory.
Saturday, 10:00-11:00 — Oedipus Barrelroom — €18 — Link: Eik & Tid
Less is more: A brewer’s approach to developing new low-alcohol drinks
— Sander Nederveen (Oedipus Brewing)
Saturday, 11:30-12:30 — Oedipus Taproom — €18 — Link: Oedipus
Scottish brewing history and unusual processes
— Gareth Young (Epochal Brewing & Blending)
We got tickled by Gareths epistles on Milk the Funk about his both theoretical as practical journey through the role of british fungi in Scottish brewing and excited we are to have him talking in person about brewing at Epochal, his view on the synergy between brettanomyces and hop creep, barrel hopping and Scottisch brewing history in general.
Saturday, 13:00-14:00 — Hotel de Goudfazant — €18 — Link: Epochal
New Yeast
— Teun Boekhout (Westerdijk Institute), Sacha Stelder (K.E.G.S.&), Julian Alvarez (Poesiat & Kater)
This trio of brewers/scientists have screened Europe’s largest yeast culture collection to find interesting yeasts which until now had NEVER been used to make beer. After long evenings of screening hundreds of strains so far two promising non-conventional species have been selected which produced a unique and desirable aromatic profile and were amenable to brewing practices. In this talk you’ll learn all about the process of screening, the yeast’s origins and fermentation properties and you get to taste the first beer made with this very special yeast.
Saturday, 14:30-15:30 — Oedipus Taproom — €18
A Mushroom World
— Stephen Grigg (Kromme Haring)
Mushrooms are the poster children of the fungus kingdom, but are often dismissed by the fermentation community as chitonous multicellular idiosyncratics. In this gathering brewer and biologist Stephen Grigg we investigate these nebulous, often mercurial, certainly omnipresent inhabiters of our landscapes and ecosystems. We will discuss phylogeny, ecology and identification, and will trepidatiously attempt mushroom-human interaction.
Saturday, 10:00-11:00 — Walhalla Taproom — €18 — Link: Kromme Haring
Brazilian Indigenous Barrel Woods
— Diego Simao Rzatki (Cozalinda, Cosabella)
Cozalinda is one of the leading breweries in Brazil known for his use of barrels made of to most less known wood such as Jatobá, Cumarú, Putumujú, Bálsamo, Amburana and Castanheira, mostly formerly used for indeginous destilates. they have been working closely with the Santa Catarina Federal University using both sensorial as chromatographic analysis.
Diego will bring his own experience, as well as data and -hopefully- some beers for a deep dive into all wooden barrels but no oak.
Friday, 13:00-14:00 — Walhalla Taproom — €18
Traditional cider season in Normandy Tasting
— František Algoldor Apfelbeck (Cideria Jara)
Cidrerie Jara is the lastest project of furious fermentation enthusiast František, aiming to both share knowledge around Normandian ciders and putting all of his knowledge together in making some great ciders. In this tasting-lecture František will detail the Frenchs region cider style and the rythm of the season before going deep on harvest, processing, fermentation steps, bottling and storage process. Vivid!
Saturday, 14:30-15:30 — Walhalla Taproom — €28 — Link: Ciderie Jara
Brewing Orval
— Ed Wray
Intrigued like many of us, Ed Wray set out to recreate the magic that is Orval at home. With technical background and experience as senior brewer he has the right tools to dissect this classic beer. In this talk Ed will deep dive into his vision, experience and learnings of home brewing a perfect orval clone. Considering that monastries are slowly disappearing, you might want to pay attention here! Includes tasting of multiple vintages of Orval up to 10 years…
Saturday, 16:00-17:00 — Walhalla Taproom — €18 — Link: Ed Wray
Brewing & Sustainability: Agriculture in Brewing
— Danielle Guasconi (Stockholm University), Quinten Messemaker (Woldtuin, University Groningen), Lucas van den Abeele (3Fonteinen), Steven van den Berg (Gulpener)
Round table discussion with 3 Fonteinen, Brouwerij Gulpener, Danielle Guasconi and Quinten Messemaker
In a fast evolving world, new insights on the organisation of our agricultural are becoming a hot topic. How does the brewing world look at that and what can we do to make the most positive impact?
In this round table discussion we brought together Steven Vandenberg, headbrewer at Brouwerij Gulpener, with their most sustainable brewhouse in Europe, Geuzemakers 3 Fonteinen, with a focus on local, heirloom crops, Danielle Guasconi, PhD student Stockholm University on soil ecology and Quinten Messemaker, activist and agriforester at De woldtuin in Groningen to discuss the topic and hopefully inspire others to take a closer look at ones own relation with agriculture.
Sunday, 13:30-16:00 — Oedipus Barrelroom — €28
French Grape Ales
— Montagnarde, Sacrilège & La Malpolon
A combined effort of three French breweries, La Montagnarde, Sacrilège and La Malpolon, and their take on the matrimony of grapes and grains.
Sunday, 13:30-14:30 — Taverno Willibecher — €28

Stingo, Spingo, Prize Old Ale
— Henry Kirk (formerly Dark Star)
Gale Prize Old Ale, Britains last remaining link (next Green Kings rarely-sighted 5X) to the vatted red-sour beers of Flanders, and the history of its ancestors Stingo are at the heart of Henry Kirks (former head brewer at Dark Star) talk. While sharing the latest, much coveted, and possibly last recreation of this world classic Henry will introduce the little known existence of British wild fermentation brewing – markably different to its Belgian counterpart which has inspired a renaissance of wild beers over the last decade. Trust Martyn Cornell when he writes: “If Gale’s Prize Old Ale were a building, it would long ago have been listed Grade 1 by English Heritage as something of exceptional national importance.”
Sunday, 11:00-12:00 — Bierproeflokaal In de Wildeman — €18 Link: Old Prize Ale
Soju, Makgeolli, Sool. Korean Rice Beer, Wine & Liquor
— Julia Mellor (Sool Company)
Heard of Soju or makgeolli but don’t really know what they are? Korean traditional rice alcohol known as ‘Sool’ comes in many forms from fermented to distilled, but is deeply rooted in wild fermentation and homebrewing culture. Due to the live yeast and unpasteurized nature of ‘Makgeolli’, as yet no craft Korean sools have been able to be exported outside of Korea commercially. Join Julia Mellor, an international specialist in Korean alcohol and founder of The Sool Company, on a journey into the science and culture behind Korea’s unique alcohols. The Sool Company is currently in the process of opening its second location in the Netherlands and is on a mission to bring the amazing world of Korean sool to Europe. At the end of the session, we will have a filtering demonstration and tasting of freshly homebrewed ‘Makgeolli’.
Sunday, 13:15-14:15 — Walhalla Taproom — €18 — Link: Sool Company
PRESENTATIONS & PANEL
Brewing & Sustainability: Agriculture in Brewing
— Danielle Guasconi (Stockholm University), Quinten Messemaker (Woldtuin, University Groningen), Lucas van den Abeele (3Fonteinen), Steven van den Berg (Gulpener)
Presentations and round table discussion with 3 Fonteinen, Brouwerij Gulpener, Danielle Guasconi and Quinten Messemaker
In a fast evolving world, new insights on the organisation of our agricultural are becoming a hot topic. How does the brewing world look at that and what can we do to make the most positive impact?
In this round table discussion we brought together Steven Vandenberg from Brouwerij Gulpener, with their most sustainable brewhouse in Europe, Geuzemakers 3 Fonteinen, with a focus on local, heirloom crops, Danielle Guasconi, PhD student Stockholm University on soil ecology and Quinten Messemaker, activist and agriforester at De woldtuin in Groningen. to discuss the topic and hopefully inspire others to take a closer look at ones own relation with agriculture.

Sunday, 13:30-16:00 — Oedipus Barrelroom — €28

TASTINGS
Cantillon, Domaine Tissot & Levain
Wine has been an obvious references in many Cantillon releases over the last decade, be it in the form of used barrels, grapes and lees. Among them the wonderful Vin Jaune barrel collaborations with Jura-based natural winemaker Stéphane Tissot. This tasting will present multiple Cantillon lambics next to Domain Tissot wines using the same grapes – introduced by Cantillons next generation Florian van Roy and Aymeric Tissot. Additionally Aymeric will also pour samples of his own wild beers (Levain) bringing together the knowledge learning at Cantillon with his own families wineyard.
Friday, 12:30-14:00 — Taverno Willibecher — €48 — Link: Cantillon — Link: Domaine Tissot
Het Boerenerf Eylenbosch
A tasting with Senne through some of recent Boerenerf releases. With the first releases in more than 60 years, Senne Eylenbosch (together with Vincent Alluin) is continuing the long tradition of brewing and blending Lambic on the family farmin Huizingen near Halle. With previous experience at 3F the pair have immediately started making exceptional, traditional Lambic (and now Geuze too) but also blend utilising their access to local ingredients such as honey, cherries and apples.
Friday, 10:00-11:00 — Chateau Amsterdam — €28 — Link: Boernerf
Balance Blending & Brewing
A recent addition to Britains growing wild beer scene, Manchesters relatively young brewery and blendery Balance has been releasing surprisingly mature in its short time. Bringing together saison brewing with British produce, hops and foraged ingredients in their mixed-fermentation beers, they’ll pour some of the wonderful liquids that make up their barrelroom. Goldings, yes please!
Sunday, 11:30-12:30 — Walhalla Taproom — €28 — Link: Balance
British Regional Cider
A taste-guided introduction through the history, process and ethos of English cider delving into the differences between eastern counties and western counties, approaches to fermentation and blending as an art. We will take a step into the Ciderhouse and taste both finished products and works in progress to give you a better idea of how cider is made and the care and thought that goes into every step of the process from apple to glass. Max is a cidermaker with many years of experience working for companies big and small, from the arches of Bermondsey to the garden of England. Originally from the states, his passion for cider started when he was a young kid picking apples in Michigan and developed into a hobby that got out of hand. Now he heads up cider and production for Nightingale cider in the Kentish countryside.
Saturday, 11:30-12:30 — Walhalla Taproom — €28
Traditional cider season in Normandy
Cidrerie Jara is the lastest project of furious fermentation enthusiast František, aiming to both share knowledge around Normandian ciders and putting all of his knowledge together in making some great ciders. In this tasting-lecture František will detail the Frenchs region cider style and the rythm of the season before going deep on harvest, processing, fermentation steps, bottling and storage process. Vivid!
Saturday, 14:30-15:30 — Walhalla Taproom — €28 Link: Ciderie Jira
Kemker Kultuur
Kemker Kultuur is Nicole Marzec and Jan Kemker. The two are best known for their modern interpretation of Münstersch Alt, a slow barrel matured wild ale that has become a new European classic. They’ll talk on the joys and obstacles of brewing boutique beers and natural ciders with your own ingredients. A discussive Tasting with aged Aolt, wine and young beer.
Sunday, 12:00-13:00 — Oedipus Barrelroom — €28 — Link: Kemker Kultuur
L’Apaisee paired w/ cheeses
Xavier from Swiss’ l’Apaisée will present a selection of their beers, cheeses and other koji related experiments with laid-back jazz-ish music.
Saturday, 13:00-14:00 — Walhalla Taproom — €28 — Link: l’Apaisée
Bofkont Muscat
An admitted fan of apricots, Sam Helleman has brought us some of the most outspoken and sought after fruit lambics yet. While popularily known for apricot macerations, other fruits and flowers like elderflowers, rhubarb and muscat grapes also make frequent occurences in his blends. At this tasting Sam will be guiding drinkers through a selection of his Muscat while detailing his process.
Saturday, 10:00-11:00 — Hotel de Goudfazant — €35 — Link: Bofkont
Brazilian Wild Beer
Explore the exciting world of Brazilian Wild Beers! At this tasting event, you will get an overview of the vibrant craft beer industry in Brazil and have the opportunity to taste five of the most interesting wild beers from across the country selected by the Brazilian beer sommeliere and beer educator Priscilla Colares.
Friday, 11:30-12:30 — Walhalla Taproom — €28 — Link: l’Apaisée
Chien Bleu
Saturday, 19:00-20:00 — Chateau Karlito — free entrance — Link:
Donck
Saturday, 12:00-13:30 — Chateau Karlito — free entrance — Link:
WORKSHOPS
Blending Lambic – a workshop and tasting
John Versyck, qualified hobbyblender and longtime Carnivale visitor (if not from day one) is back! This year he’ll bring several of his unblended lambics and will guide you through the art of blending, creating a gueuze. After tasting, blending, discussion and much learning, every partipant will bottle and take home their own blended geuze.
Sunday, 15:00-17:30 — Oedipus Taproom — €35 — Tickets includes 1.5L of your own blended Geuze to take-home.