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

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

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

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

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 — €28 — Link: Donck

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 — €18

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 — Goudfazant — €18 — Link: Fermenthings

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

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 — Oedipus Barrelroom — €18 — Link: Epochal

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

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 & 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

Link: Sacrilège — Link: La Montagnarde — Link: La Malpolon

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

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.

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, 13:00-14:00 — Taverno Willibecher — €48 — Link: Cantillon — Link: Domaine Tissot

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, 11:00-12:00 — Walhalla Taproom — €28 — Link: Balance

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

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, 11:30-12:30 — Walhalla Taproom — €28 — Link: l’Apaisée

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

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 — Taverno Willibecher — €35 — Tickets includes 1.5L of your own blended Geuze to take-home.