Humans have been able to brew beer for almost 10,000 years, because the brewing process is basically a simple and an all-natural process that combines germination of barley – ie. malting – with fermentation.
Although the process seems simple, the taste of beer is nevertheless the result of a very complex interaction between the raw materials used – primarily the different malt and hop types – as well as the choice of yeast and the brewing process used. Over 700 different flavors of beer have been identified and new ones are regularly added to the list.
In this lecture you will hear about the yeast’s impact on the aroma of the beer and on the influence of the malt on the color, taste and durability of the beer. You will also gain insight into the role of the hops as a flavor and aroma donor, and the lecturers will also discuss the importance of the brewing process and how to make non-alcoholic beer.
During the lecture you will be served small tastings on five selected beer types. You taste them one by one as they go through the lecture.
10 Nov 18:00