Description:
Yeast is possibly the only main beer ingredient that can impact climate change rather than be impacted by it (contrary to water, malt and hops). Indeed, with kveik yeast and its extraordinary capacities, you can reduce the need for temperature control and ferment easily, less energy intensively, almost everywhere and every time. Our presenters will present views, experience and data about this and help you assess whether kveik can be an ally in breweries’ efforts to become more sustainable.
Moderator:
- Florian Schrickel, VLB
Speakers:
- Lars Marius Garshol, author of the book: “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing”
- Philippe Janssens, Technical Manager & Brewer, Fermentis