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Carnivale Brettanomyces
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© 2025 Carnivale Brettanomyces

Showing 1–16 of 102 results

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    [Lecture] … — Gulpener

    € 25,00
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    [Lecture] Biotransformation and Thiols: Brettanomyces, mixed fermentation and aged hops — Tim Wallen

    € 25,00
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    [Lecture] Bringing Matters to a Head: Ensuring an excellent foam on beer — Charlie Bamforth

    € 25,00
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    [Lecture] Dark tea: Fermentation, oxidation, leaf-transformation — Olivier Schneider

    € 25,00
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    [Lecture] Modern fermentation practices compared with the UK open fermentation tradition — Henry Kirk

    € 30,00
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    [Lecture] Old Foods, new Forms: Miso, garum, cheese and beer — Miso Institute

    € 25,00
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    [Lecture] Session Beers for Sustenance — in historic context — Benedikt Koch

    € 25,00
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    [Lecture] The Brettanomyces flavour spectrum — Richard Preiss

    € 25,00
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    [Lecture] The Gaia Hypothesis — Aiden Jönsson

    € 25,00
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    [Lecture] The Herb factor — Mattias Terpstra

    € 25,00
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    [Lecture] Wild-fermented Korean Rice Wine — Julia Mellor

    € 25,00
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    [Lecture/Tasting] A deep dive into fermenting grapes with wild yeasts (Simon Woolf)

    € 35,00
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    [Lecture/Tasting] A wonderful weird niche unicorn fermented fruit drinks journey — Max Fulgoni

    € 30,00
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    [Lecture/Tasting] Berliner Weisse — Schneeeule

    € 40,00
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    [Lecture/Tasting] Invert sugars: A CAMRA nightmare — Arkan Nordin

    € 25,00
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    [Lecture/Tasting] Rutger: Qvevri Wines Unveiled: Ancient Techniques, Modern Flavors

    € 30,00
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CARNIVALE BRETTANOMYCES
19-22 June 2025, Utrecht
IG