Carnivale Brettanomyces (Brett Will Eat Everything)
A festival dedicated to the funkier side of beer launched today at Oedipus Brewing in Amsterdam.
I caught up with Jan from De Bierkoning bottleshop to talk about his love for these organisms with funny names like Brettanomyces, Lactobacillus, Pediococcus, Acetobactor, Torulaspora, Kluyveromyes and Debaryomyces.
Ya dig?
This will be the 4th episode. Number one took place in 2012. It was a one day event back then. As many things it sprouted during a beery conversation with Elaine Olsthoorn, staff at Bierproeflokaal In de Wildeman. I'm myself am a long time employee at De Bierkoning bottleshop. At In De wildeman they have yearly events, putting certain styles, or countries, in the spotlights. The German beer days, the UK beer days etc. There used to be a Geuze day too, and as a huge fan of those we wondered how we could make something more out of those. Not sure what happened next, but it ended up asking several Dutch brewers to make an experimental brew with Brettanomyces. It's a bit a 'back in the days' story, even if it's only 4 years ago. Back in the days there most brewers were simply scared of that yeast. Not much was written about it, there was a lack of knowledge and most brewers used to be scared to infect their brewery. Still we managed to find about ten brewers who took the glove and made a brett beer, with various results, style and quality wise. The years after the fest evolved with a more international line up, but there are still Dutch brewers who make their yearly brett beer for the fest.
I'm personally excited about the whole idea of masterclasses in general. More then drinking alone, there seems to be a huge hunger for knowledge. Home brewers, regular brewers but also consumers like to know more, from hardcore biochemistry to (not) fooling around with your barrels. We are actually rather proud of that whole line-up and hope to give the 'brainfood' part of the fest an even bigger role next year.
We have for example Tim Webb, a beer writer from whom I expect a more philosophical take on the beer landscape nowadays, where sour beers finally seem to attract a bigger an bigger crowd. There is Alex Lippens, a young brewer in Belgium, making Flemish Brown, a style almost extinct a few years ago, telling us about his brewing methods and experiences. And a German student, graduating on Lactobacillus who'll speak for 90 minutes about microbiology.
And all the others.. It's a varied program, taking two full days. It's amazing to see there are people simply subscribing for all 12 classes, leaving them hardly time to enjoy a beer this weekend.
View: FESTIVAL BOOKLET
As organisers we are all working in what some call 'the industry' . We are a bunch of enthusiasts with a background in bottleshops, breweries and bars. Some breweries approach us, others we keep spamming till they bow. It's getting more easy every year, as the fest is gaining some status in certain beer scenes.
I've often had brett, or sour homebrews that where equally good or better than some commercial examples. The enthusiasm of most of them is incredible, which shows in their self invitations as far as from Israel. and almost every brewer started as a home brewer. They are our future! (The home brew event takes place on Saturday afternoon at the prael).
Ha! that idea sprouted last year when all participating brewers had lunch together. Lunch needs buttermilk, but a brewers lunch has some beer of course. After one blended his buttermilk with orange juice, a classic, it took only one brewer to blend it with the lambic in front of him. Et Voila.
This event takes place at a new bar in town, Proeflokaal Jopen Amsterdam. A cask will be rolled trough the streets near Leidseplein. Not show only, the result is more then excellent.
Myself I'm rather classic here. Geuze with boiled mussels, Flemish red with boiled beef, lambic with soft cheese. I hope and expect some nice surprises on that Wild beer dinner. Hoppy Days is an Italian style beer restaurant, looking forward to find out what they came up with.
Oersoep is still a very young brewery but has a few new breweries in their footsteps, like Katjelam. Oedipus, an Amsterdam based brewery finally has their brewhouse installed and we expect them to do sour mash beers on a bigger scale then before. And in Utrecht there is a very small brewery called De Kromme Haring, with an unhealthy obsession for yeast in general, of course including Brettanomyces.
I think Lactobacillus is popular because it's a much faster way to make a tart beer. The outcome is not as complex as, say, lambic, but it's cheaper and more accessible. If there's one beer style that can replace IPA's it will be Berliner Weisse and its relatives like Gose. That is a good development. Although I personally prefer beers with Brettanomyces, from lambics to very dry stouts.
Some bed time reading:
http://www.wildegist.nl
https://www.facebook.com/Brettfest
http://www.bierkoning.nl
http://www.lambic.info/Home
http://www.3fonteinen.be
http://palmbreweries.com/en/boon
http://www.cantillon.be
http://desdemoor.co.uk/girardin-gueuze-1882-black-label
http://www.oudbeersel.com
http://www.gueuzerietilquin.be
http://www.oedipusbrewing.com/
http://oersoepbrewery.com/
Thanks to Jan for taking him time out to answers these questions. Brett love to you baby.
Beer list envy:
I caught up with Jan from De Bierkoning bottleshop to talk about his love for these organisms with funny names like Brettanomyces, Lactobacillus, Pediococcus, Acetobactor, Torulaspora, Kluyveromyes and Debaryomyces.
Ya dig?
Q: Carnivale Brettanomyces "A beer festival dedicated to Brettanomyces and other wild things" - please can you share with us how your festival idea came around, how long you've been going and where the festival is based?
This will be the 4th episode. Number one took place in 2012. It was a one day event back then. As many things it sprouted during a beery conversation with Elaine Olsthoorn, staff at Bierproeflokaal In de Wildeman. I'm myself am a long time employee at De Bierkoning bottleshop. At In De wildeman they have yearly events, putting certain styles, or countries, in the spotlights. The German beer days, the UK beer days etc. There used to be a Geuze day too, and as a huge fan of those we wondered how we could make something more out of those. Not sure what happened next, but it ended up asking several Dutch brewers to make an experimental brew with Brettanomyces. It's a bit a 'back in the days' story, even if it's only 4 years ago. Back in the days there most brewers were simply scared of that yeast. Not much was written about it, there was a lack of knowledge and most brewers used to be scared to infect their brewery. Still we managed to find about ten brewers who took the glove and made a brett beer, with various results, style and quality wise. The years after the fest evolved with a more international line up, but there are still Dutch brewers who make their yearly brett beer for the fest.
Q: The festival takes place over 2 days, including Masterclasses from
brewers, beer writers and more. Can you share more about
one of the Masterclasses you're particularly excited about this year
and why?
I'm personally excited about the whole idea of masterclasses in general. More then drinking alone, there seems to be a huge hunger for knowledge. Home brewers, regular brewers but also consumers like to know more, from hardcore biochemistry to (not) fooling around with your barrels. We are actually rather proud of that whole line-up and hope to give the 'brainfood' part of the fest an even bigger role next year.
We have for example Tim Webb, a beer writer from whom I expect a more philosophical take on the beer landscape nowadays, where sour beers finally seem to attract a bigger an bigger crowd. There is Alex Lippens, a young brewer in Belgium, making Flemish Brown, a style almost extinct a few years ago, telling us about his brewing methods and experiences. And a German student, graduating on Lactobacillus who'll speak for 90 minutes about microbiology.
And all the others.. It's a varied program, taking two full days. It's amazing to see there are people simply subscribing for all 12 classes, leaving them hardly time to enjoy a beer this weekend.
View: FESTIVAL BOOKLET
Q: There are brewers, breweries and blenders from all over Europe
involved - how did the selection of those involved come about?
As organisers we are all working in what some call 'the industry' . We are a bunch of enthusiasts with a background in bottleshops, breweries and bars. Some breweries approach us, others we keep spamming till they bow. It's getting more easy every year, as the fest is gaining some status in certain beer scenes.
Q: You also include homebrewers - is this an important part of the
festival for you and why? Please share one of the homebrew events
that's going on too for readers.
I've often had brett, or sour homebrews that where equally good or better than some commercial examples. The enthusiasm of most of them is incredible, which shows in their self invitations as far as from Israel. and almost every brewer started as a home brewer. They are our future! (The home brew event takes place on Saturday afternoon at the prael).
Q: I noticed one of the events entitled 'Buttermilk - lambic - IPA -
live blending' it's too intriguing not to ask - but can you describe
what's going on at this event, who came up with the idea and who's
hosting this event?
Ha! that idea sprouted last year when all participating brewers had lunch together. Lunch needs buttermilk, but a brewers lunch has some beer of course. After one blended his buttermilk with orange juice, a classic, it took only one brewer to blend it with the lambic in front of him. Et Voila.
This event takes place at a new bar in town, Proeflokaal Jopen Amsterdam. A cask will be rolled trough the streets near Leidseplein. Not show only, the result is more then excellent.
Q: Food and fermentation is an ongoing element of your celebration.
With Brett Ellis from Wild Beer Co (UK) hosting a 7 course dinner at
bar Hoppy Days and Elaine Olsthoorn from Wilde Chutney hosting a
Masterclass on wild pickles and funky chutneys. Do you have a personal food and sour/wild beer pairing favourite and why?
Myself I'm rather classic here. Geuze with boiled mussels, Flemish red with boiled beef, lambic with soft cheese. I hope and expect some nice surprises on that Wild beer dinner. Hoppy Days is an Italian style beer restaurant, looking forward to find out what they came up with.
Q: The Dutch beer scene is extremely exciting from De Molen to Oersop to Rooie Dop to Oedipus and more - what's your take on the Dutch brewing landscape and what's exciting you currently (whether it's a beer, brewer or brewery to look out for)?
Oersoep is still a very young brewery but has a few new breweries in their footsteps, like Katjelam. Oedipus, an Amsterdam based brewery finally has their brewhouse installed and we expect them to do sour mash beers on a bigger scale then before. And in Utrecht there is a very small brewery called De Kromme Haring, with an unhealthy obsession for yeast in general, of course including Brettanomyces.
Q: There's seems to be a number of Masterclasses focusing on the
Berliner Weisse style of beer including Ron Pattison talking history
of the style and brewing methods. Is this the beer style of 2015?
What's you're take on the now prolific nature of this once forgotten
beer style?
I think Lactobacillus is popular because it's a much faster way to make a tart beer. The outcome is not as complex as, say, lambic, but it's cheaper and more accessible. If there's one beer style that can replace IPA's it will be Berliner Weisse and its relatives like Gose. That is a good development. Although I personally prefer beers with Brettanomyces, from lambics to very dry stouts.
Some bed time reading:
http://www.wildegist.nl
https://www.facebook.com/Brettfest
http://www.bierkoning.nl
http://www.lambic.info/Home
http://www.3fonteinen.be
http://palmbreweries.com/en/boon
http://www.cantillon.be
http://desdemoor.co.uk/girardin-gueuze-1882-black-label
http://www.oudbeersel.com
http://www.gueuzerietilquin.be
http://www.oedipusbrewing.com/
http://oersoepbrewery.com/
Thanks to Jan for taking him time out to answers these questions. Brett love to you baby.
Beer list envy:
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