Happenings 2019

  • 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)
  • Dinner with Wilde Chutney and Cantillon
  • Dinner with Wilde Chutney, Antidoot and Garden Path Fermentation
  • Dinner with Wilde Chutney and Overworks
  • Yeast hunting with Justin from Maniacal Yeast
  • Live Milk the Funk podcasting
  • Eloquent Table Oranting on proper lager
  • Home brewers a gogo
  • Public Kornøl brewing, includes yeast screaming and, two days later, a lot of drinking.
  • Pairing lunch with Alvinne & De Kromme Haring (@ Bar Alt) (Tickets)
  • Beer lunch with Birrificio Ducato
  • Screening Lambic, about Time and Passion, accentuated with a tasting starring Tilquin & Cantillon (Film tickets & tasting tickets)
  • Wine or Beer? with Westbound&Down
  • NORWOREGON (pronounce No-War-Again) a 45-minute video essay chronicling Paul Arney’s trip to Kornølfestival and collaboration brews with Lindheim Olkompani as well as Eik o Tid.  Not quite a documentary, but thoughts and musings of an idealistic brewer experiencing people and events in the presence of some pretty deep beer culture.  Produced by Doug Arney.
  • 30mn with spontaneous beer makers. A documentary by Pierre Lejeune.
  • Lustspielabend with Schneeeule, Freigeist, surprises and some Oedipus DJs
  • Goat tacos!
  • Nevel Brouwerij: Our local friends from Nijmegen will introduce you to their beers and their enormous passion for often unknown and particular fruits, herbs and spices, presenting them alongside their beers. (tickets)
  • Ale Apothecary is an Oregon based brewery working with locally foraged ingredients, or directly sourced from the farmer, trying to tickle a sense beyond taste, and calling it integrity. In other words, a brewery creating affordable housing for our beloved bacteria. This tasting will be combined with our very own Brouwerij Vandenbroek: A local hero up north relying on nature and the anthroposophical ideas to make a few beers with a remarkable similarity to lambic, as we know from Belgium. A unique opportunity indeed. (Tickets)
  • Wild Creatures: Jitka Ilčíková runs a spontaneous fermenting brewery in the Mikulov, Czech Republic with a vintners eye. (tickets)
  • Revel is run by Tariq Ahmed in Ontario. Besides his portfolio of spontaneous ciders you’ll might come across a wine or two as well. (tickets)
  • Solhøi is a Norwegian Cider producer trying to catch the essence of Scandinavian apples in a bottle. Obviously spontaneous fermented and probably not quite alike the ciders you’ve seen so far. (Tickets)
  • Garden Path Fermentation, an offspring of the Jester King family is on a quest to find the differences between cider, beer, mead and wine without any success. The fruits of this quest however… We leave it to you to find out. (Tickets)
  • Mead the Vitalii Mead. What is Melomel, what is mead?? How did the Gods make it? Find out during Vitalii’s tasting in Walhalla (Tickets)
  • Andreas from Fromagerie Le Valèt learned to master the processing of milk in the canton of Valais and is heavily insprired by the traditional helvetic methods to make his cheese. Together with Mark they create semi-hard pressed organic cheese. for this tasting they’ll pair four of them, combined and refined with a few excellent beers (Cantillon and Wild Creatures) and will provide an insight of their methods and their love for both beer and cheese. (Tickets)
  • Toon van den Broek, our Dutch Good Father of funk, is proud to present a tasting of four of his fantastic beers while divulging and deliberating his methods and history. Marike at Fromagerie Kef has selected eight wonderful cheese to pair up with and also does a bit of divulging and deliberating about cheese making and their history. (Tickets)
  • Cervejaria Cozalinda is an enthusiast pioneer in funky beer brewing in Brazil. A number of brettanomyces strains found in their area combined with fruits such as graviola and pitanga give room for a whole new ‘terroir’ as we had not yet seen. (Tickets)
  • Pierre Tilquin brightened the world 10 years ago when starting the first new lambic blendery in ages. For us, he is symbol for the regeneration of the lambic culture. A man with strong opinions, both beer political as lambic technical, and happy as ever to tell you all about it. (Tickets)
  • Jeremy Grinkey (The Bruery) : A tasting and discussion of Beer/Wine Hybrids. What is a Beer/Wine hybrid and what makes it different than a grape beer? We will taste several examples that have been member-only staples for The Bruery and discuss the concepts, logistics, production and impact these beverages can have on our customer base.
  • Levi and Harmony Fried (Long Beach Beer Lab): Science of Sourdough, or modern brewing and baking with ancient yeasts. Cheese pairing with Mathilde’s Kaas (tickets)
    Herslev Bryghus. Join Tore Jørgensen, founder of the Danish farm brewery Herslev Bryghus, for talk and tastes of his wild-fermented hay beers, the result of Tore’s quest to brew a Danish terroir beer, using 100% ingredients from the fields and gardens around his farm brewery on the Danish island of Zealand.