Lectures

  • Richard Preiss (Escarpment labs) : Implementing kveik in regular brewing. (tickets)
  • Costa Nikias (La Sirene): Making artisan ales from a winemakers perspective. (tickets)
  • Jeff Mello (Bootleg Biology): QC in a mixed fermentation brewery, techniques for detecting “contaminants”. (tickets)
  • Dave Janssen (Hors Catégorie Brewing): Biere de Coupage; history, techniques and contemporary use. (tickets)
  • Sebastian Sauer (Freigeist Bierkultur): The concept of Coolship. About open fermentation, pitching yeast, brewing in summer and other simmering techniques. (tickets)
  • (on hold) Justin Amaral (Maniacal Yeast labs): Beyond Brett, Sacc, Pedio Lactobacillus: The use of alternative microbes in brewing and wine making.
  • (on hold) Justin Amaral (Maniacal Yeast Labs): A style guide for the judging and categorizing of alternative fermentation”.
  • Tariq Ahmed (Revel cider):Native yeast and bacteria in fruit fermentation) (tickets)
  • Jean van Roy, Mark Stone, Asa Stone, and Adam Harbaugh: Cantillon & The Impacts of Climate Conditions on Lambic Inoculation: A Quantitative and Qualitative Analysis. (tickets)
  • Olivier van Beemen: Debunking the myths of Heineken in Africa. In Africa, Heineken has succeeded in creating the perfect story: it claims to develop poor countries while running enormous profits. In his critically acclaimed investigation Heineken in Africa, journalist Olivier van Beemen shows the dark side of the beer business: the company uses highly controversial business practices and got involved in structural malpractice on this continent, ranging from sexual abuse of promotion women to alleged complicity in crimes against humanity, including genocide. In this lecture, he will pay special attention to the competition between Heineken and traditional brewers, which he considers to be Africa’s craft brewers. (tickets)
  • Ravi Bos (Overworks) & Sander Kobes (Oersoep): Mixed fermentation for dummies. Dealing with Brettanomyces, Lactobacillus and Pediococcus. (tickets)
  • Mike Calle (Jester King): The Process of fruit fermentations and and barrel selecting at Jester King. (tickets)
  • Benedikt Koch (Wilder-wald) and Ulrike Genz (Schneeeule): Discover the vast history of the style, learn the meaning behind terms like Kruken, Sandweisse and Klauenglas. And why has Berliner Weisse such a nice perlage? After that we will go through 3 historic methods of production including recipes from Groterjan and Schultheiss. Followed by the origin story of Schneeeule and Ulrikes own unique production methods. Discover how she embraces modern techniques while producing a Berliner Weisse that is true to tradition. All that in an inspiring DIY fashion. (tickets)
  • Dry River: Adventure Foraging. Brewers have foraged ingredients for brewing since the inception of the art. Today, international Brewmaster Naga Reshi (Dry River Brewing / Los Angeles), continues the tradition. In a time of cut and paste beer styles, Naga heads into the depths of the wilderness with his machete to collect unique ingredients to produce his cutting edge beers. In this discussion, Naga will share experiences of collecting in the dark jungles of Brazil, pristine glacial lakes of Alaska, ancient swamps of Florida, majestic giant Sequoias, and the Volcanoes of the high California desert. Learn the techniques utilized for transforming these foraged materials into beer that is truly unique to the region. (tickets)