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
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.
Voss: mashing in.
Hornindal: mashing in.
Stjørdal: checking status.
Stjørdal: lautering begins.
Voss: see how they’re doing.
Hornindal: what’s up.
Q&A. Maybe some interviews.
Hornindal: lautering begins.
Voss: status check.
Q&A, if time.
Talk: Kornøl gjennom alle tider- om ølbrygging på gamlemåten, by Sissel Brunstad. This talk will be in Norwegian.
Voss: lautering begins.
Hornindal: lautering continues.
Stjørdal: cooling the wort.
Stjørdal: yeast is pitched while screaming.
Voss: checking status.
Hornindal: what’s up?
Maybe some quiet time.
Hornindal: pitching yeast, possibly very loudly.
Voss: see what’s going on.
Because of Crowdcast limitations, we have to switch to session 2 here.
Hello from Sigmund Gjernes.
Talk: Traditional beers as a source of new yeast biodiversity, by Mohammed Tawfeeq, from University of Leuven.
Voss: the boil begins.
Hornindal: checking what’s up.
Mika Laitinen will show brewing of Finnish taari (no, not sahti).
Talk: Beyond Kveik: 3 Unexplored Hotspots for Heirloom Brewing Yeasts, by Martin Thibault.
Voss: the wort is boiled.
Stjørdal: malt being turned in the kiln.
Surprises from our friends around the world.
Q&A, some interviews.
The winners of the home brewing competition are announced. This part likely to be mostly Norwegian.
Voss: wort being cooled.
Stjørdal: malt being turned.
Voss: yeast is pitched, sound level unknown.