Carnivale Brettanomyces Lectures & Fora
Steven Vandenberg: Rediscover the wild side of cultivated yeast
Steven Vandenberg is the brew master at the Gulpener Brouwerij, a major lager brewery in the South of the Netherlands. Known for passion on bottom fermentation he’d like to challenge us to look at the wild side of the lager creature. Brewing like our forefathers, let the yeast fart, sweat and starve. Unleash the beast in your lager tanks.
Dave Janssen: Lecture 1
A comprehensive view on spontaneous and mixed culture beers: Dave is blogger at horscategoriebrewing.com and working for lambic.info. As a home brewer his focus lies in saisons and grisettes, while definitely not overlooking lambics or berliner weisse. His writing includes both a historic as a chemistry sense. In this lecture he’ll talk about traditional and less traditional lambic, American spontaneous beer and traditional Flanders reds/browns, bringing together the research from different authors, with possibly some preference to Freek Spitaels.
Dave Janssen: Lecture 2
What is Grisette? Dave is blogger at horscategoriebrewing.com and working for lambic.info. As a home brewer his focus lies in saisons and grisettes, while definitely not overlooking lambics or berliner weisse. His writing includes both a historic as a chemistry sense. In this lecture he’ll focus on the for many people blind spot of grisettes. The story goes somewhere early 1800s until mid 1900s. Possibly the most clean beer style ever discussed on the Carnivale.
A founding father of modern American beer culture. Davids 40 years of craft beer experience starts as a being a key figure in the 1970s home brew revolution in Oregon, and leads via the founding of both Wyeast Laboratories and Full Sail brewing to his so far latest project Logsdon Farmhouse Ales.
Martyn Cornell: The Seven ages of Porter
Martyn Cornell is the acclaimed author of a number of books and his praised blog zythopile.co.uk, which handles mainly the British beer culture in all its realm.
We will look at the development of porter from its roots in London’s brown beer in the 17th century through to its disappearance in Britain around 1941 and its subsequent revival – Brettanomyces plays a very important role in this story, of course, although that role was unknown until Claussen, by which time Bretted porter was practically extinct.
Ron Pattinson: Scottish aged beers
Our own Ron Pattinson, widely known for his furious blogging on barclayperkins.blogspot.nl did a profound study around Scottish ales. High attenuations, analyses, charts and graphs.
Jasper Akerboom: Isolating wild Saccharomyces for brewing applications
Saccharomyces yeast is the workhorse of the modern brewing world. The brewing industry is currently going through a period of extreme expansion and pushing breweries to continuously differentiate by focusing on new fermentables. Jasper will report on easy and straightforward laboratory methods to expand on the available yeast portfolio with personal isolates, concentrating on ease of application, speed, and success rate.
Jasper Akerboom has an impressive background on yeast research and has currently started his own yeast company Bright Yeast labs.
Phil Markowski and Lars Marius Garshol: The evolution of Farmhouse Ales
Two authorities on farmhouse ales in discussion about the differences, similarities and evolution of farmhouse ales in both Northern Europe and Belgium.
Alex Seitz (Von Seitz Theoreticales): MYSTA
Alex is brewer and founder of Theoreticales Nashville, USA. This pilot brewery focuses on local ingredients, from foraged plants to home hunted bugs. In this environment he is doing an ongoing study on yeast and herbs synergy and multiple yeast strain titer additions (MYSTA)
Seizoensbrouwerij vandewalle is arguably the smallest brewery in Belgium, sprouted out a fanatic passion for local history from Brewer Chris Vandewalle. Next to his classic very decently hopped Bitterblond, they brew a number of mixed and spontaneous fermented beers, such as Oud Bruin and Krieken Rood. Doing festivals is not their style, we are honoured to be that exception.
Tim Faith: Goose Island, 2015 BCBS contamination
Tim faith, innovation brewer at Goose Island will give a comprehensive talk about the issues around the contamination of 2015’s Bourbon County Brand Stout. the variety of potential sources of the contamination, and the steps taken to ensure it won’t happen again. Acetotolerans, friend or foe?
Derek Dillinger: The Fermented man
Derek lived a full year on a strict diet of solely fermented food and drinks. He did write a book about his quest and will talk about his findings the science of fermentation, as well as its cultural history, culinary value, and nutritional impact. From rotten sharks to harvesting modern day USA grocery bacteria.
Derek Dillinger is co-founder of Kent Falls Brewing Company, whom will showcase their beers elsewhere on this festival.
Richard Preiss: Brettanomyces fermentation behaviour
Richard is founder of Escarpment labs in Ontario, Canada and over active contributer on Milk The Funk. He recently studied Brettanomyces with regard to differences in primary, secondary an co-pitch utilization. Expect a lot of data here.
The great Saison Forum:
What is urgently needed in this rapidly changing beer world is discourse the technical and cultural meaning of an often abused term, a beer style as beautiful as the froth on a (proper) Belgian beer. We are discussing saisons.
We found a number of heavyweights on this topic.
Phil Markowski: Author of the holy reference “Farmhouse Ales”, brewer at Two Roads.
Pierre Alex Carlier: Brewer at Brasserie de Blaugies
Chad Yakobson: Author of “The Brettanomyces Project”, Brewer at Crooked Stave Artissan Ales
Shaun Hill: Brewer at Hill Farmstead.
This sublime quartet will discuss origin, meaning and future of one of the finest beer styles around while share a few beers with the crowd.
Jeff Sparrow: The adaptation of deviant fermentation.
when Jeff Sparrow published the standard ‘Wild Brews’ back in 2005, he aimed to teach brewers about fermentation techniques as seen in (mainly) Belgium. Ten years later the modern ‘craft’ beer world has adopted those techniques and styles as never seen before. His main question at the moment: what is the difference between wild and Spontaneous brewing?
Lars Marius Garshol: (North-) European Farmhouse Ales and Kveik.
A topic gaining more and more attention lately are the Norwegian Farmhouse ales and Kveik. For several years now Lars Marius seem to have make it his live work to tell the world about those. He has published a book, so far only in Norwegian, and does regular publishing on his blog. We could not think of someone better to extend our knowledge of possibly one of the biggest secrets of the European brewing tradition.
Troels Prahl: what did we lose with the discovery of the pure culture?
Troels, Head of Research & Development at Whitelabs Copenhagen will discuss the dark side of the revolutionizing invention of the pure yeast culture developed in the Carlsberg labs in the late 1800’s. How did this invention change brewers’ techniques and the taste buds of millions of consumers? What have we learned in the last 130 years and is it time to re-open Pandora’s box, and invite the complexity of mixed fermentations back in the modern breweries? Standing on the shoulders of modern techniques and cleaning practices, we can control and manipulate much more complex systems than ever before and this talk proposes how Controlled Mixed Culture (CMC) fermentations can re-revolutionize flavor creation in brewing.
Pete Brown: Miracle Brew
This multiple awarded British writer, possibly best know for his adventure bringing a cask of IPA to India and writing a book about it, hits our interest this time with his latest book, Miracle Brew, focusing on the key ingredients of beer. Forget the first three, and yeast. The expedition leading to his book brought him from Prague to Amsterdam, from Brussels to Bamberg. Epilogue book writing assured.