Yeast is arguably the most important and least controllable part of brewing. While commercially available isolated strains attempt to give some control to the brewer there is a whole alternative that works with less controlled cultures.
Making cider faces the same decisions and challenges but with less tradition of working in this area.
To discuss all this we have an exciting panel:
– Amund Polden Arnesen is the founder of Eik&Tid, a Norwegian craft brewer of raw unboiled real ales and a brewery that re-pitches their kveik-derived house culture.
– Jan Lemmens is the founder of De Kromme Haring an Amsterdam craft brewery and brewpub that brews both “modern” and traditional style. He’s also the organiser of Carnivale Brettanomyces, the pre-eminent festival focused on wild fermentation.
– Liam McDonnel is the owner of Legacy Irish Cider, a maker of traditional Irish cider who experiment with different yeasts.
This is a panel with unmatched experience in using yeast in different situations. If you have an interest it’s a discussion not to be missed.
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