TIN TALKS: TAMING WILD BARRELS

Tin Kocijan, KU Leuven

Why do we put beers in wooden barrels and how do they enhance its aromas and flavours? What ‘infected’ barrels have to do with wild yeasts that sometimes spoil our beer… or do they? In this first TIN TALK we will look at the science behind barrel ageing and what can the barrels tell us about if it matters who comes first - at least when beer is in question.

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Every month we set the stage for a scientist & a producer to take you with them on a journey into the large world of fermentation. Each talk will highlight a different part of fermentation, from barrel ageing & cheese making to wines, ciders & vinegars.

During these TIN TALKS we provide some tasters for you to enjoy.

TIN TALKS are helt in English.

TIN TALKS are curated by Tin Kocijan, PhD student at KU Leuven investigating the microbial ecology of barrel ageing of conventionally fermented beers in order to produce sour beers with a distinctive & layered flavour profile.