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TZID:Europe/Brussels
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DTSTART:20180325T010000
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DTSTART:20181028T010000
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20190906
DTEND;VALUE=DATE:20190908
DTSTAMP:20260424T172348
CREATED:20190902T090722Z
LAST-MODIFIED:20190902T090722Z
UID:14256-1567728000-1567900799@beer.be
SUMMARY:European Weekend
DESCRIPTION:4 countries represented this weekend! \nBrouwerij Alvinne coming from a small country famous for his beers 🇧🇪\nFermenterarna coming from 🇸🇪\nSudden Death Brewing Co. coming from 🇩🇪\nMaltgarden straight from 🇵🇱
URL:https://beer.be/agenda/european-weekend/
LOCATION:Beergium Bar\, 1227 Chaussée de Waterloo\, Bruxelles\, 1180\, Belgique
CATEGORIES:Tap Takeover
ATTACH;FMTTYPE=image/jpeg:https://beer.be/wp-content/uploads/2019/09/69466302_2441427789427664_2823338202754973696_n.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20190911
DTEND;VALUE=DATE:20190912
DTSTAMP:20260424T172348
CREATED:20190902T085741Z
LAST-MODIFIED:20190902T085741Z
UID:14247-1568160000-1568246399@beer.be
SUMMARY:Oersoep Tap Takeover
DESCRIPTION:Spontaneous being the word and yeast being the favourite ingredient: \nBehold our beautiful selection:\n1. Juicebox Hero 3.9% Blackberry Berliner Weisse\n2. Berlin Berlin! 4.7% Berliner Weisse brewed with lactobacilli from Oersoep's foeder microflora.\n3. Brettalicious 5% Brett Beer spicy\, earthy\, foeder fermented\, slightly acidic\, funky!\n4. Diamonds and Pearls 8.7% Fruit Sour rested for 12 months in white wine barrels and then for another 4 months on fresh pomegranate seeds.\n5. Madame Funky 7% Barrel Aged Brett Ale with Peaches\n6. Monsieur Funky 5% Barrel Aged Brett Ale with Passion Fruit\n7. Redeem 7% Flanders red ale matured for 30 months in foudre and then has been lying on sour cherries for a few months.\n8. Zeebier 10% Imperial Stout with oats & seaweed\n9. H42 9.2% Jester King collab a copper-colored sour beer matured for 22 months at barrel number 13\n10. Lawnmower 6.6% very fruity Brett IPA fermented with two different types of Brettanomyces: Clausinii and Trois.
URL:https://beer.be/agenda/oersoep-tap-takeover/
LOCATION:Brewdog\, Putterij 20\, Brussels\, 1000\, Belgique
CATEGORIES:Tap Takeover
ATTACH;FMTTYPE=image/jpeg:https://beer.be/wp-content/uploads/2019/09/68879373_1628788257251261_9144092116006207488_o.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20190918
DTEND;VALUE=DATE:20190919
DTSTAMP:20260424T172348
CREATED:20190912T070210Z
LAST-MODIFIED:20190912T070210Z
UID:14316-1568764800-1568851199@beer.be
SUMMARY:Meet The Brewer: Eik & Tid\, Masters of Kveik & Raw Beers
DESCRIPTION:We are hosting Eik & Tid on Wed 18 September for a night around kveik & raw beers. This is the first event around farmhouse beers around Europe we host (the second being Dundulis on Friday). Raw beers are a tradition in Scandinavia and Eik & Tid (Oak & Time in English)\, is the specialist in the field. They make sour beers using local ingredients\, their own yeast culture and herbs and fruits that they forage in the area. There will be a small talk at the start by Amund\, the brewer\, about what makes them special\, their process and their beers. He will then stay to answer questions that you may have. This is a must for any homebrewer or beer lover! \nTap List:\n1) Mosaikk - 5% This hybrid between a modern pale ale and a traditional Norwegian raw beer combines the flavours of old with the flavours of the new. Aged in oak foeders and drawn off using a one vessel solera style method.\n2) Eldr - 6\,6% This deep and rich copper colored beer combines a complex range of tart and dried dark fruit notes from the Kveik fermentation with a generous amount of caramel from the malts. The result is a complex raw dark sour. Aged in oak foeders and drawn off using a one vessel solera style method.\n3) Krypto - 6% This beer is all about creating tropical fruit flavours from the fermentation without using actual fruit. By fermenting with only Brettanomyces yeast and Lactobacillus and adding a tea of aged hops to the wort this magic happens. It is a mysterious and enigmatic beer that is easy to love. Aged in oak foeders and drawn off using a one vessel solera style method.\n4) Brom - 5% Hazy pink raw sour refermented with raspberry. This beer combines the complexity of our raw ales with the freshness of raspberry. A favorite among natural wine lovers. Aged in oak foeders and drawn off using a one vessel solera style method.\n5) Oslo - 5\,1% Oslo is not only an homage to their home town\, but also their first go at the single yeast culture isolated from their house Kveik culture by American yeast lab Bootleg Biology. This amazing yeast ferments lager at body temperature in under 5 days! This lager is slightly tart from the use of lactic bacteria and also sports an elegant floral hop profile from German Spat hops. \nBottle List:\n6) Skygge - 7\,6% Raw sour brow ale fermented with Kveik. This beer drinks like a complex sour cold brewed coffee. The fermentation creates a fresh fruitiness that compliments the dark roasty flavours from the malts.\n7) Syr - 6% This is our long term aged raw golden sour. By blending from ex wine barrels and foeders we layer stone fruit\, vanilla and umami in an explosion of flavours.\n8) Aronia - 5\,1% This beer is all about the complex fruitiness and tannins from the Aronia berry. The base is an amber raw sour fermented with Kveik. The whole brewery scoured woodlands and gardens around the capital area of Oslo\, Norway for this rich and wonderful berry. The resutling mix of Raw beer and Aronia creates a fruity almost wine like beer.
URL:https://beer.be/agenda/meet-the-brewer-eik-tid-masters-of-kveik-raw-beers/
CATEGORIES:Dynamo
ATTACH;FMTTYPE=image/jpeg:https://beer.be/wp-content/uploads/2019/09/69775172_2261537490612060_1930001643890278400_o.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20190920
DTEND;VALUE=DATE:20190921
DTSTAMP:20260424T172348
CREATED:20190912T070025Z
LAST-MODIFIED:20190912T070025Z
UID:14313-1568937600-1569023999@beer.be
SUMMARY:Meet The Brewer: Dundulis\, Masters of Farmhouse Beers
DESCRIPTION:We are hosting Dundulis on Friday 20 September for a night around traditional Lithuanian beers. This is the second event around farmhouse beers around Europe we host (the first being Eik & Tid on Wednesday). Lithuania has a very rich tradition of farmhouse beers and Dundulis has consistently focused on brewing these style with talent. There will be a small talk at the start by Simonas\, the brewer and beer historian\, about what makes them special\, their process and their beers. He will then stay to answer questions that you may have. This is a must for any homebrewer or beer lover! \nTap List\nJuodaragis - Borg Myrtle Juniper gruit ale - 5.0%\nKeptinis - (Lithuanian farmhouse ale/ Baked ale - 4.9%\nSulos - Birch juice ale - 3.8%\nMoko Maukas - Lithuanian farmhouse ale / Stone mashed raw - 5.5%\nDžion Borna - Lithuanian farmhouse ale / Boiled mash ale - 4.8%\nSerbentis - Wild yeast ale/ Black Currant - 6.6%\nLipčius - Linden Braggot - 5.9%\nSimkala - APA - 5.2%\nCyrulis - Pilsner - 4.9%
URL:https://beer.be/agenda/meet-the-brewer-dundulis-masters-of-farmhouse-beers/
CATEGORIES:Dynamo
ATTACH;FMTTYPE=image/jpeg:https://beer.be/wp-content/uploads/2019/09/69990241_2261655623933580_3272163333158993920_n.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20190927
DTEND;VALUE=DATE:20190930
DTSTAMP:20260424T172348
CREATED:20190909T093744Z
LAST-MODIFIED:20190909T093744Z
UID:14292-1569542400-1569801599@beer.be
SUMMARY:Barman's Delight #4 - German Craft Beer Weekend by Protokoll Be
DESCRIPTION:15 des meilleures brasseries allemandes réunies pour un weekend de folie au Barboteur ! Plus de 20 des meilleures bières actuelles et traditionnelles brillamment sélectionnées par nos amis de Protokoll Berlin\, le tout à la pompe ! Et pour éponger tout ce bon jus\, notre cheffe adorée Manuela de Beer Dinners project nous a concocté un menu inspiré de la légendaire gastronomie allemande !
URL:https://beer.be/agenda/barmans-delight-4-german-craft-beer-weekend-by-protokoll-be/
LOCATION:Barboteur\, 23 avenue Louis Bertrand\, Bruxelles\, Schaerbeek\, 1030\, Belgique
CATEGORIES:Barboteur
ATTACH;FMTTYPE=image/jpeg:https://beer.be/wp-content/uploads/2019/09/69835762_1271444636370911_753582171343552512_o.jpg
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