Program by beer curator and artist Henriëtte Waal
Mixing art, beer and bread with Henri Reuchlin.
Guest editor at Bier! Magazine, writer of the book Van Brood tot Bier, founder of Bierburo, brewer and initiator of the Nederlandse Week van het Bier. It’s fair to say that Henri Reuchlin knows his way around the brewing community. Tonight he will elaborate on the arts and how beer is used by artists throughout (art)history. He will accompany this with an on stage demonstration of “mixing”. This method was applied in medieval times and involves the mixing of beer with water. The receipt for this concoctions will consist of a Boon Oude Geuze with a smoked Schenkerla Urbock and Amsterdam tap water.
But there is more to be said about our beer history. The invention of beer dates back to the Sumerians, living in Mesopotamie around 6000 years ago. The symbol for beer in Sumerian cuneiform script is a vessel with a spiked base. Their “bread beer” was produced by fermenting a porridge of crumbled baked bread and water, with additional herbs, honey or dates for extra flavour. Because of the floating breadcrumbs this type of beer is usually drank with a straw. And that’s exactly what we’ll do. In order to go back in time, Henri will bring his version of bread beer.
Making beer cocktails with Daniel Lansbergen
It's hard to scare Daniel Lansbergen with unusual ingredients and heavy flavours. As the owner of the soon to be opened Behind Bars Cocktail bar in Utrecht, he will try to confront us with some of the more radical tones and flavours. Like a true shaker, he will create a complex new beer cocktail on the spot.
Berend Strik and Matthijs Bouw from Bierpaviljoen
The Beer Pavilion is a design by artist Berend Strik and architect Matthijs Bouw that was commissioned by Heineken. The Pavilion recycles urine and transforms it into beer. The execution of the design would be most relevant for countries dealing with water scarcity. The urine is filtered and then used to make beer, which means there is no use of clean water and waste water is recycled. However, the Beer Pavilion was never realized. Matthijs will show us the design and share the politics around this project.
Comparative yeast tasting with Pieter Langendijk from Amsterdam Brewboys
"As the cold is broken with summers' bright. Winter wheat is harvested to produce our golden haze." It's time for Witbier. The Amsterdam Brewboys just launched their newest wheat beer called Aestival, at Bierberaad we are going to taste the end result but also their different test batches that will reveil the different flavors that wild yeasts adds to the beer.
Joris Janssen from the New Scientist magazine
Joris is an earth and environmental scientist and writes for the Dutch version of New Scientist magazine. The coming edition of the magazine is devoted to beer and we will discuss the highlights during Bierberaad. We will talk beer mythes such as the effects of alcohol on hormones or how beer in relates to breast feeding but also the latest scientific news regarding yeasts and fermentation.
Toon van den Broek about 'Geuze steken'
Toon started brewing 40 years ago in Groningen. For the last 8 years he concentrated on brewing his own Lambiek and distilling (steken) a Groninger Geuze. He is going to tell us about the art of brewing Lambiek, the specifics of blending a Geuze and the complexity in all the elements of the taste.
please note that this talk will be in Dutch!
This Bierberaad includes 9 (!) tastings, glasses are handed out during the presentations:
Bread Beer by Henri Reuchlin
Live Medieval Mixed Beer by Henri Reuchlin
Cobbler cocktail by Daniel Landsbergen
Negroni variation cocktail by Daniel Landsbergen
Indian Pilsener by Cobra
Aestival Witbier by Amsterdam Brewboys
Aestival test batch by Amsterdam Brewboys
Lambiek homebrewed by Toon van den Broek
Geuze homebrewed and blended by Toon van den Broek
Friday 5 June
Biotoop Mediamatic, Dijksgracht 6, Amsterdam
Door open & food at 18.30
Talks start at 20:00
Tickets: €15 (incl. membership and tasting)
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