– ENGLISH program –

The festival will take place online. You can watch for free here.

The program is not 100% exact, because we’ll be brewing three farmhouse ales live simultaneously. We’ll try to update the program here if there are major changes during the day. Times are given Norwegian time, same as Italy and Spain.

Saturday October 10

1200

Introduction and welcome. Some background and explanations.

Stjørdal: introduction, mashing in, and we look at the malt kiln.

Hornindal: introduction, heat juniper infusion.

Voss: introduction, heat juniper infusion.

Q&A.

1300

Voss: mashing in.

Hornindal: mashing in.

Stjørdal: checking status.

1330

Stjørdal: lautering begins.

Voss: see how they’re doing.

Hornindal: what’s up.

Q&A. Maybe some interviews.

1430

Hornindal: lautering begins.

Voss: status check.

Stjørdal: boiling.

Q&A, if time.

1500

Talk: Kornøl gjennom alle tider- om ølbrygging på gamlemåten, by Sissel Brunstad. This talk will be in Norwegian.

1600

Voss: lautering begins.

Hornindal: lautering continues.

Stjørdal: cooling the wort.

Q&A.

1630

Stjørdal: yeast is pitched while screaming.

Voss: checking status.

Hornindal: what’s up?

Maybe some quiet time.

1730

Hornindal: pitching yeast, possibly very loudly.

Voss: see what’s going on.

Q&A.

1800

Because of Crowdcast limitations, we have to switch to session 2 here.

Hello from Sigmund Gjernes.

1830

Talk: Traditional beers as a source of new yeast biodiversity, by Mohammed Tawfeeq, from University of Leuven.

1930

Voss: the boil begins.

Hornindal: checking what’s up.

1950

Mika Laitinen will show brewing of Finnish taari (no, not sahti).

2030

Talk: Beyond Kveik: 3 Unexplored Hotspots for Heirloom Brewing Yeasts, by Martin Thibault.

2130

Voss: the wort is boiled.

Stjørdal: malt being turned in the kiln.

Surprises from our friends around the world.

Q&A, some interviews.

2230

The winners of the home brewing competition are announced. This part likely to be mostly Norwegian.

2300

Voss: wort being cooled.

Stjørdal: malt being turned.

2330

Voss: yeast is pitched, sound level unknown.

Rounding off.