Tue, 14 Nov|
TIN TALKS: TAMING WILD BARRELS
Tin Kocijan, KU Leuven Why do we put beer in wooden barrels & how do they enhance its aromas & flavours? What ‘infected’ barrels have to do with wild yeasts that sometimes spoil our beer… or do they?
Tijd en locatie
14 Nov, 20:00 – 22:00
KIOSK, Diestsesteenweg 104, 3010 Leuven, België
Over het evenement
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.
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.
TIN TALK TICKET€12.00+€0.30 service feeSold Out
This event is sold out