Tin Kocijan, KU Leuven
Why do we put beer in wooden barrels and how do they enhance its aromas and flavours? What do ‘infected’ barrels have to do with wild yeasts that sometimes spoil our beer… or do they? In this first TinTalk we will look at the science behind barrel ageing and what can the barrels tell us about if it matters who comes first – at least when beer is in question.
Every month we set the stage for scientists & a 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.
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.