Jochen Förster fra Carlsberg om kveik

Jochen pouring himself a beer

Carlsberg-laboratoriet er et av de fremste i verden på gjærforskning, og forskerne der har samlet inn og analysert flere kveik-kulturer. De hentet ut en stamme som blir brukt i brygging på Ringnes Brygghus i Oslo (bryggeri-puben til Ringnes, ikke hovedbryggeriet).

Professor Jochen Förster fra Carlsberg kommer til Hornindal for å snakke om forskningen sin på kveik. Den fulle beskrivelsen av hva han gjør står under på engelsk. Tittelen på foredraget er “From lager to wild yeast for beer production“. Dette gleder vi oss til!

English: The Carlsberg Laboratory is one of the leading labs in yeast research world-wide, and researchers there have collected and analyzed several kveik cultures. They isolated one strain which is now used in brewing at Ringnes Brygghus in Oslo (a brewpub owned by Ringnes).

Professor Jochen Förster from Carlsberg will be coming to the festival to talk about his research into kveik. Jochen is Professor, Director Yeast and Fermentation at Carlsberg A/S, and is heading the Yeast and Fermentation Platform at the Carlsberg Research Laboratory. Research is dedicated to novel brewing organisms for application in alcoholic and alcohol-free beverages. This includes research with typical brewer’s yeast but also with wild yeast and bacteria.

The title of the talk will be “From lager to wild yeast for beer production.” We’re looking forward to this one!