The beverage industry comes with a lot of challenges. While alcoholic drinks are still the norm in hospitality, artisan brews like Kombucha and lemonades are making an entry.
In this event we are not only challenging brewers look at what lies beyond the beer and wine, but we have also invited some radical beverage producers. These radical brewers take a look at the environmental and social impact of their production and present some wild alternatives. From brewing from waste products, such as the Japanese knotweed, or removing the water from the drink process to rethinking the logistical challenge.
Come learn, taste, smell and enjoy Japanese Knotweed non-alcoholic beverages that can help save the environment!
With each talk, we will taste the surprising drinks made by our speakers.
About Emile Corre
Our curator, Emile Corre is an experimental brewer/artist/designer/explorer who devises solutions that make the world more logical. With a team of designers, researchers and activists, he works on concrete projects with direct impact, and on big ideas that - hopefully - change the world and push the food climate in the right direction.
By using organic waste products such as the Japanese knotweed, Emile and his team produce surprising and delicious non-alcoholic beverages under his De Rozer Bunker lemonade brand, that solves environmental problems instead of creating them. Each flavor of Roze Bunker has its own delicious taste and mission. Each ingredient has its own challenges in the industry.
About the speakers
Tom Van Stijn, Roze Bunker.
Tom van Styn is Emile Corre's brewer at Roze Bunker. Together, they will talk about how their brewing project came about, which problems are tackled and how flavour is inherently linked to brewing solutions. We will discover flavours such as Green tea from green manure, Tulip soft drinks to combat poison and planting elderflower forests in endless grassland. Tom Van Stijn asks us how these ingredients come back into the products of others.