workshop:

Wild Yeast Hunting

with Wolter Jonkman and Ad van Nuenen

24 Kas 2019

One of the most important tastemakers in your beer happens to be a living organism: yeast. Most beer brewers buy their yeast from expensive suppliers, but what to do if you want to work with your own yeast? In this workshop, people learned how to catch wild yeast from nature, how to manage a pure yeast culture and how to grow your favourite yeast strain.

 

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25-11-2019 Yeast in a cell-culture dish - In Yeast Hunting, you will learn how to catch wild yeast from nature, how to manage a pure yeast culture and how to grow your favorite yeast strain. One of the most important tastemakers in beer happens to be a living organism: yeast.  Filippo Iannone

With:
de Bierkaai, Ad van Nuenen, Wolter Jonkman

Bierkaai Brouwers

In 2015, De Bierkaai was founded as an association for hobby brewers. De Bierkaai organizes beer-tasting evenings every month and aims to share and spread the love for brewing. They organize club-nights and events, for all beer-lovers and hobby brewers in Amsterdam.

Wolter Jonkman

For Wolter Jonkman, yeast has always been more than just the thing you use to transform wort into beer. As soon as Wolter started brewing, the living organism caught his special interest. Wolter is a board member and the co-founder of the Bierkaai, an Amsterdam-based brewing association. He also co-organised the Amsterdam BeerFair, and writes a blog about brewing on brouwstore.nl. 

Ad van Nuenen

Next to his laboratory work at the Amsterdam medical center, Ad van Nuenen has been a passionate craft beer hobbyist. Together with Wolter, Ad co-founded de Bierkaai, for which he is an active board member. Combining his laboratory knowledge with his love for hobby brewing, Ad hopes to take his knowledge outside the laboratory to share it with home-brewers. 

Information

Workshop: Wild Yeast Hunting
Sunday, 24th of November
Mediamatic Biotoop, Dijksgracht 6, Amsterdam

Tickets: Full Price €50,- | Artist / Student / Stadspas €35 (incl. 1€ administration fee)

*We give a discount to students, artists and Stadspas holders. If this applies to you we will ask to verify. For questions, please send an email to workshop@mediamatic.nl.

Attendance limited to 15 people. We maintain a minimum of 6 participants.

Please note that (unless everyone speaks Dutch) this workshop will be held in English.

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Workshop participants talking about yeast and their favourite yeast products - Filippo Iannone

With: Ad van Nuenen
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Gathering the yeast that floats in the open air - Filippo Iannone

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Petri dish laying outside to catch wild yeast, ready to be collected - Filippo Iannone

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To work clean requires patience and training - Filippo Iannone

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Right in the process - Filippo Iannone

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A workshop participant focussed on the weighing process - Filippo Iannone

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When we talk about yeast we talk about beer - Filippo Iannone

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Wolter Jonkman, the lab master, demonstrating some needed precision - Filippo Iannone

With: Wolter Jonkman
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Solution for feeding the yeast - Filippo Iannone

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Two workshop participants in the mixing process - Filippo Iannone