A warm bath of reuniting, several live brewing acts, and drinking aplenty.
– w/ Tilquin, Schneeeule, Dundulis & Septante Deux
Free Entrance

Free Entrance — 14:00-20:00

The Brettanomyces flavour spectrum
— Richard Preiss (Escarpment Laboratories)

Have you ever tasted the impact of different Brett strains side by side? Curious to explore all the wild flavours in the Brett flavour spectrum? This session will cover the flavour production possibilities of Brett with an eye on specific flavour compounds, as well as a tasting of a split batch with several genetically diverse Brett strains in beer.
Ticket  — Lecture — €25

Session Beers for Sustenance — in historic context
— Benedikt Koch

Nachbier, second runnings and beers designed for sessioning: Grodzisky, Lichtenhainer, …
A talk about historic procedures and their modern adaptations, the impact of sparge temperature and the methods to bring flavor and texture to beers below 2.5%.
Ticket — Lecture — €25

Modern fermentation practices compared with the UK open fermentation tradition
— Henry Kirk

Known from his noteworthy recreation of Prize Old Ale, historical ales at Fullers and experience at Harvey’s, Henry will talk about his new project Sunken Knave Brewery while reflecting on historical fermentation practices versus modern approaches.
Ticket — Lecture — €30

Bringing Matters to a Head:
Ensuring an excellent foam on beer
— Charlie Bamforth

Nicknamed the Pope of Foam, there is likely noone else in the brewing world with more experience on the frothy matter than Charlie Bamforth. His imposing career includes being Head of Research at Bass and the Brewing Research Foundation, quality adviser to Sierra Nevada and Professor Emeritus at UC Davis while penning countless of iconic books on brewing. Charismatic and supremely qualified, Charlie will talk foam. Whip that meringue!
Ticket — Lecture — €25

Qvevri Wines Unveiled:
Ancient Techniques, Modern Flavors
— Rutger van de Pol (Bar Cult)

Join Rutger for a captivating journey into the world of Qvevri wines. Discover the ancient Georgian art of clay vessel winemaking, renowned for its unique flavors and natural fermentation. Learn about traditional methods and modern adaptations that keep this historic craft alive. Perfect for wine enthusiasts eager to taste and learn about the rich, terroir-driven essence of Qvevri wines.
Ticket:  — Lecture/Tasting — €30

Old Foods, new Forms: Miso,  garum, cheese and beer
— Miso Institute

“Old foods, new forms” is the title of a paper being written by the European Miso Institute (EMI) in collaboration with Joshua Evans at the Danish Technical University’s Center for Biosustainability. The aim is to present a framework that can be used to facilitate thinking about, talking about, and making novel fermented foods in a globalized context. During this presentation EMI’s vice president and first author of the paper, Emile Samson, will present the framework, and use it to discuss innovations and cultural shifts of some illustrative case studies, namely miso, garum and cheese. While it is not a part of the paper, the opportunity cannot be missed to open a discussion about what the implications of this framework might be for beer, which has also seen significant hybridization and innovation in the past years.
Ticket:  — Lecture — €25

Despite the fast growing number of lambic brew- and blenderies, Tilquin Gueuzerie is still the only of its kind in Wallonia – and the best! Fanatic perfectionism and excellent nose are Pierre Tilquin trademarks and this presentation including some of his best beers, known and unknown, will show you why. Expect a stream of steadfast devotion and wild ideas!
Ticket — Tasting — €30

Not only a marvelous person, Matt is also a fantastic cider maker in East Sussex — playing with all sorts of fruits and yeasts rarely seein in the Cider world. He requested a joyous introduction text, being excited to share his most wild unconventional creations yet with the perfect Carnivale audience. And we’re honoured to have him!
Ticket — Tasting — €30

Butchers Tears, a brewery with a stubborn soul and a firm on- and offline connection with Ron Pattinson, will let you sample beer aplenty while sharing the art of brewing with British Invert sugars and how it influences their brewing. Before spilling how CAMRA inadvertently killed this rich UK brewing tradition.
Ticket — Tasting/Lecture — €25

For this tasting Senne will be bringing the Elzas and the Zennevallei together in one glass. Lambic blends with wine, grapes and much in between.
Ticket —Tasting — €30

In the heart of Samenland, high up in Finland we found the great Paihalas brewers, brewing and blending purely oak aged ales, incorporating local ground water, indigenous yeasts and bacteria, native herbs and berries, and obviously local malts. Páihálâš, after all, means local. make sure to get your hands on their contemporary mix of mixed ferm saison alike beers and traditional Finish brewing. Highly recommended!

During this workshop, Brouwerij Gevel will lead you through the history of Korean makgeolli and its siblings. Participants will be brewing their own batch of Makgeolli (approximately 1L) using the provided ingredients and tools. This ricey session also includes a tasting, of course.
Ticket — Workshop — €50 — Tickets includes 1L of your own Makgeolli to take-home.