KOJI - SAKÉ, MISO, SHOYU… & LAMBIC

Evert Schraepen, Donck

Widely known as Mr. Koji, Evert will tell us what saké, miso and lambic have in common. By combining his passion for both saké and lambic, he is pushing the boundary of lambic through the use of Koji mold on beer barley. You will learn what koji is, go through its process and discover the variety of its produce from sake to miso and shoyu and almighty lambic!

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Every month we set the stage for a scientist & a producer 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.

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.