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TIN TALKS

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.

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

TIN TALKS  are helt in English. Tickets are always €12.

 

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.

  • 12 Dec, 20:00 – 22:00
    KIOSK, Diestsesteenweg 104, 3010 Leuven, België
    Celine Verdonck, KU Leuven Ever wondered how simple grains are transformed into delicious, airy, and flavorful sourdough bread? Let’s explore the science behind sourdough fermentation and dive into the magic that creates that delicious loaf.
  • 16 Jan 2024, 20:00 – 22:00
    KIOSK, Diestsesteenweg 104, 3010 Leuven, België
    Michiel Schreurs & Dr. Niels Langenaeken, KU Leuven
  • 13 Feb 2024, 20:00 – 22:00
    KIOSK, Diestsesteenweg 104, 3010 Leuven, België
    Evert Schraepen, Donck (with introduction by Tin Kocijan) 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.
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