Every month we set the stage for scientists & producers 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.
TIN TALKS are held in English & take place at MALZ KIOSK
(Leopold Vanderkelenstraat 3).
TIN TALKS are curated by Tin Kocijan, PhD student at KU Leuven investigating the microbial ecology of barrel aging of conventionally fermented beers in order to produce sour beers with a distinctive & layered flavor profile.
BREWING LIKE AN EGYPTIAN
Victoria Debrus (VU Brussel)
From the bubbling vats of ancient Egypt's zythos to the foamy cups of medieval fuqqāʿ, the story of beer in the Arab world is one of ongoing change & rich tradition. This low-alcohol & naturally carbonated drink was made from grains, bread, fruits & spices. The spontaneous fermentation lasted only a few days. Experience the next chapter in beer’s ancient journey, where science met flavour centuries before the modern pint.
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