22 September

Lambic: spontaneous fermentation, past and future

Bra-Via Cavour

Spontaneous fermentation beers are the most ancient kind in existence.

In the Belgian region of Pajottenland a handful of brewers continue to produce beer in the same way as once upon a time: no yeast inoculation, but a slow and natural “spontaenous” fermentation in which, beyond the classic yeasts there are enterobacteriaceae, acetic and lactic bacteria,  and brettanomyces. These are ancient beers, but also extraordinarily contemporary and which are, after years of difficulty, now enjoying a lively present. We talk about them with Karel Boon of Brouwerij Boon.

Free entrance while seats last.

22 September

15:00 - 16:00

Stand:
Il caffè delle parole