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TIN TALKS: KOJI: SAKÉ, MISO, SHOYU… & LAMBIC

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Evert Schraepen (Donck) Widely known as Mr. Koji, Evert will tell us what saké, miso and lambic have in common. By combining his passion for both saké and lambic, he is pushing the boundary of lambic through the use of koji mold on beer barley. You will learn what koji is, go through its process […]

TIN TALKS: TAMING WILD BARRELS

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Tin Kocijan, KU Leuven Why do we put beer in wooden barrels and how do they enhance its aromas and flavours? What do ‘infected’ barrels have to do with wild yeasts that sometimes spoil our beer… or do they? In this first TinTalk we will look at the science behind barrel ageing and what can […]

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