Carnivale Brettanomyces is a yearly ode and platform to the less obvious and un-known fermenters. We do not hate Saccharomyces, we just love Brettanomyces, and those other funny names in its wake. Lactobacillus, Pediococcus and Acetobacter, Torulaspora, Kluyveromyces, Debaryomyces.

Unknown makes unloved, by drinkers, and possibly even more by brewers. Carnivale Brettanomyces offers a broad spectrum of alternative fermented beers. Lambics and Flemish Red, Bone dry pale ales and leathery stouts, Gose and Berliner weisse, But also Funky ciders and wild meads.

More than the liver we’d like to feed the brain. As every year we offer several master-classes, or lectures, by brewers and other experts concerning the different brewing processes, history, new developments, food pairing and more.

Carnivale Brettanomyces is also a growing index of ideas and essays by brewers, scientists, chefs, historians, barrel makers, thinkers and merchants touching upon the fermentation of wort, wild yeasts, bacteria and our sensory and cultural perception of it. An incomplete repository of tactic knowledge, creativity, traditions, documents and personal reflections.

Have fun these 3 days!

Welcome

Schedule

As every year we try to present a few days full of activities, from learning and discus-sing to handshaking and drinking.

Below the three days program, on which we might add a thing or two, three in the last days before the fest. If we don’t add it, it becomes a carnivalesque surprise.We hope you all enjoy it.

Only want to excite your taste buds and not in too much buzz? All bars and breweries involved are pouring sour and wild beers constantly from about 30 different participa-ting brewers, and at De Bierkoning you have an immense choice of beers, including brett-specials, to drink on the waterside.

Learn, drink and live the goat.

Thursday june 25

16:00 - 00:00 Preparty @ Oedipus Friday june 26

11:30 - 12:30 Masterclass Stephen Andrews @ De Prael13:00 - 14:30 Masterclass Thomas Hubbe @ De Prael14:30 - 15:30 7e Hemel Rye Brett presentation @ In de Wildeman15:00 - 16:30 Caulier with Brett 28 @ De Bierkoning16:00 - 17:30 Buttermilk-lambic-ipa live blending bij de Eem @ Proeflokaal Jopen16:30 - 17:30 Masterclass Joe Stange @ De Prael16:30 - 18:00 Pope’s yard meet & greet @ In de Wildeman16:30 - 18:00 Comparing brett vs nonbrett keeping porter @ In de Wildeman17:30 - 18:30 Meet & greet Katjelam @ Arendsnest18:00 - 19:00 Masterclass Ron Pattinson @ De Prael18:00 - 19:30 Meet & Greet + tasting De Molen with brewer Menno @ De Bierkoning18:00 - 19:30 Brouwerij Vandenbroek tasting / meet & greet @De Bierkoning19:00 - 21:00 Friendly style meet & greet with Birrificio Pontino @ Hoppy Days19:30 - 20:30 Masterclass Colin Stronge @ De Prael20:00 - 22:30 Nøgne ø meet & greet and tap take over @ Beertemple

Saturday june 27

11:00 - 12:00 Masterclass Ales Lippens @ De Prael12:30 - 13:30 Masterclass Oscar Moerman @ De Prael13:00 - 14:00 Freigeist meet & greet @ In de Wildeman13:00 - 17:00 Bretty Home brew fest @ De Prael14:00 - 15:30 Masterclass Tim Webb @ De Prael14:00 - 15:30 Yoghurt Lambic Ipa live blending by De Eem @ Arendsnest15:30 - 16:30 Meet & greet Elgoods @ In de Wildeman16:00 - 17:30 Masterclass Elaine & Bob @ De Prael16:00 - 18:30 Meet & greet + tasting Oersoep with brewer Kobes @ De Bierkoning16:30 - 17:30 Meet & greet Kromme haring en Ruig @ Arendsnest17:00 - 18:30 Meet & greet Colin Stronge from Buxton @ In de Wildeman18:00 - 19:00 Masterclass Toon van den Broek @ De Prael18:30 - 23:30 Wildbeerco dinner @ Hoppy days

Masterclasses

Have a look at the Carnivale brainfood. Most, if not all, classes will have a several tasters included. Costs are 15€ each class. Singing up is wise and can be done using the contact form on the website or at the Prael Brewery tasting room. Please mention clearly which classes you’d like to follow.

We are sorry that, due illness, it’s not likely h.ertie will join the festivities this year.

All classes take place at De Prael Brewery

Friday 26 June

11.30-12.30Stephen Andrews (SOLD OUT) is “Barrel Cellar Manager” at Nøgne Ø , Norway. He will tell us about the philosophy of the brewery, and told us he’d be pleased to put the focus on the barrels.

13.00-14.30Thomas Hübbe is a biochemical engineer and brewing technology master student at the Technical University of Berlin . Doing a master thesis on mixed fermentation, by the means of Berliner Weisse. He will give us a solid basic knowledge on microbial metabolism, energetic balance, carbohydrates, lipids and protein metabolism, esters and other secondary metabolites.

15.00-16.00Thomas Schøn: We are sorry to inform you this class is cancelled.

16.30-17.30Joe Stange , coauthorof the “ Good beer Guide Belgium ” (with Tim webb, elsewhere in this list) travels, drinks and writes about that in DRAFT Magazine, his own blog http://www.thirsty-pilgrim.com/ and various other places. This time he will talk. With three saisons as a guideline he will discuss the brewery, the “sense of place”, production methods, and muse about the past present and future of this beers.

18.00-19.00Ron Pattinson (SOLD OUT) , a authority on beer history , and a yearly speaker at our festival will shine his light on the history of Berliner Weisse and the different methods used over the years. We are not giving everything away, but a sneak peek on his blog might raise an eyebrow or two. http://barclayperkins.blogspot.nl/

19.30-20.30Colin Stronge (SOLD OUT) , head brewer at Buxton Brewery , makes some of the greatest sours and wild beers from the UK. and will share some knowledge on the sour program at the brewery, methods, timing, strain variations, sour mash, etc.

Saturday 27 June

11.00-12.00Alex Lippens is one of the brewers at Brouwers Verzet , a young Belgian brewery founded when the three brewers finished their bachelor on brewery technology in Ghent. With a focus on Flemish ‘traditional’ brews, less and less common at the time, their brews are conquering Belgium and the rest of the world. Alex will clarify the history and the making of Flemish Brown and Red.

12.30-13.30Oscar Moerman started Brouwerij Eanske in 2013, but has a long history in home brewing, including spontanious fermentation. He is one of the two brewers in the Netherlands trying to upscale this lambicstyle brews into a small commercial enterpri-se. We’ll get his story from 2001 up to where is is now.

14.00-15.30Tim Webb , author of books like Lambicland and The World Atlas of beer is an expert on (mainly) European beer culture. He’ll question the place of Lambics and other sours in the global beer revolution.

16.00-17.30Fermented Shizzle and bread. (SOLD OUT) Elaine Olsthoorn (Wildechutney) and Bob Molenbroek will throw a party for Brett and all his little friends. And you can join the party once these little goats are done. Expect wild pickles, funky chutneys and bread fermented in any way we could think of. They’ll combine five of each and will make sure there is something to drink too. In the meantime they will talk you through the process of pickling and fermenting. And since the love of the Bretty friends (and you) is huge a few surprises are added. Get your taste buds in shape, exercise is needed.

18.00-19.00Toon van den Broek is one of the two brewers in the Netherlands aiming for a real lambic-style brewery, Brouwerij Vandenbroek . Hoe does he work? What barrels is he using and why? What’s the influence of the not-so-close-to-the-Senne-air near Groningen? The art of blending.Note this class will be in Dutch!.

19.30-20.30Sebastian Sauer has two beer projects. Freigeist Bierkultur and The Monarchy . He strives to break the chains of the modern mainstream brewing industry by reviving and updating Germany’s unique, historical beer styles, many of which disappeared only a few decades ago. Does the Reinheitsgebot conflict with traditional German beers?

Masterclasses

Behold our guests. Both brewers with and without name in wild fermentation. In common there is the desire to break boundaries and put yeast upfront in the brewing process. We are proud having them. A revolution in the making.

Expect more than beer and prepare for cider, meads and other fermented tasties.Our experience with home brewers is beyond expectations. Make sure to try their – by definition – white whales.

Brewers & Blenders International

Brew By Numbers (UK) Brouwers Verzet (BE) Buxton (UK) Elgoods (UK) Freigeist (DE) Birrificio Hibu (IT) Nøgne Ø (NO) BirrificioPontino (IT) Pope’s Yard Brewery (UK) Rocket Brewing Company (DK) Sahtipaja (SWE)Loverbeer (IT)

Brouwers & stekers National

Butcher’s Tears Eanske De Eem Gulpener Katjelam Klein Duimpje De Kromme Haring De Molen Oedipus Oersoep Rooie Dop/Frontaal Ruig Brouwerij Vandenbroek VandeStreek De 7e Hemel

Homebrewers

Ars longa, vita brevis(ISR) De Watertoren Jared Simonson(US) ‘t Pomphuizeke(BE) Thomas Hermsen Sjef Brewing & Blending

Brewers and blenders

Beers at the festival

Feed the Goat inside with some nice beers at the following bars. Note: not all beers are on draft at the same time. So browse around and check what is on draft.

In de Wildeman

Brew by numbers beers come in bottles: ‘The goat inside’ means also.. sharing!

Brew by numbers - 13/01 Brett Aged Saison classic alc.5,3 % Vol. 75ClBrew by numbers - 13/02 Brett Aged Saison Saison Amarillo & Orange Alc.6,2 % Vol. 75cl

Brew by numbers - 13/03 Brett Aged B.A. Saison Motueka & Lime Alc.5,7 % Vol. 75clBrew by numbers - 13/04 Brett Aged Tripel Mosaic Hops alc.9,5 % Vol. 75cl

Buxton - Very Far Skyline..Berliner Weisse in Chardonnay Barrels alc.5 % Vol.Buxton - Bloc Head Brett Saison alc.6,1 % Vol.Buxton - Pic Tor PassionFruit Saison Alc.6,4 % Vol.Buxton - Bomba Generation 4. R.I.S.,inoculated with a 1978 stain of Courage Bretto nomyces yeast and aged in barrels for at least 9 months. Alc.10 % Vol.Buxton - Wyoming Sheep Ranch Brett aged..Brett double I.P.A. alc.8,4 % Vol.

Wildbeerco - Cool as a Gherkin. Sour and CuCumber ale Alc.3,6 % Vol. Wildbeerco - Hula..Sour,Tropical Fruits and Barrel Aged ale Alc.3,8 % Vol.Wildbeerco - Somerset Wild..’the yakult of beers’ Lactobacillus, Pediococcus,Brettono myces. Wild apple starter to generate the fermentation.alc.5 % Vol.Wildbeerco - Sourbeest..Second runnings from Wildebeest Imp.Stout,spontaneously fermented. alc.5,8 % Vol. Wildbeerco - Modus Operandi. barrel aged and using a variety of yeasts; a study in patience Barrel ageing, blending and using different yeasts, the embra ces our love of the unpredictabillity of wild yeast with the subtlety and complexity of maturation in oak barrels. Alc.7 % Vol.Wildbeerco - Ninkasi. named after the ancient greek goddess of beer,this is an equal lydivine Belgian style saison with a copious amount of New Zealand hops, freshly harvested Somersetapple juice and wild and champagne yeast to the mix. Alc.9 % Vol. Tap.

Loverbeer - Saison De L’ouvrier -Serpilla. Lovely sourish funky aroma, fruity, with spice and oak. Sour flavor with fruits, oak, funk, a bit of spice. Alc.5,8 % Vol. Loverbeer - Madamin. Oak amber ale. Fermented and Matured only in oak barrels. The name “madamin’ is piedmontese for “young lady” Alc.6,2 % Vol. Loverbeer - BeerBera..Fermented and maturated in oak vats. No adding yeast. Spontaneous fermentation because of adding freshly pressed Barbera grapes juice that contains the skins, directly from a viticulturist near Alba. Brewed once a year at vintage time obviously...Alc.8 % Vol.

Elgoods - Coolship Fruit. Great nose, filled with jammy raspberry, faint lemon, grape skin. Light sweet flavor with brisk acidity, some tart raspberry, a bit of citric bite, mild bitter raspberry seeds. Alc.5 % Vol. Cask!Elgoods - Coolship Dark..Lambic brewed with dark malts. alc.5 % Vol. Cask! Elgoods - Coolship Blonde Alc.5 % Vol.

Collab Rooie dop & Frontaal - Funky Junky Gueuze

Pope’s yard - Strong dark mild Brett Whisky Cask! Alc.6,8 % Vol.Pope’s yard - Keeping Porter. Brettonomyces Ale, aged for over a year. Strong in aro ma, flavour and gravity. Leather, fruit, loads of farmyard funk and a hint of sour. A shock to the system. You may not be ready for this beer. Alc.10 % Vol. Cask!

Cantillon - Mamouche.. an elderflower lambic. The Elderflowers are handpicked by the Cantillon team and soaked in two years old Lambic. Alc.5 % Vol.

Freigeist - Eau de JaneiroFreigeist - PfepperkornerFreigeist - Atlantis Gose

The Monarchy - Viking GoseThe Monarchy - Methusalem

7e Hemel - Bretted Rye

Beertemple

Nøgne ø - Gamle Rygene Brun BrettNøgne ø - SaisonNøgne ø - India Pale AleNøgne ø - Vic Secret IpaNøgne ø - M.O.L.E Imperial Stout with Mexican spiceNøgne ø - Aurora Australis Brett

Sathipaja - Barrel Aged Rött men inte Sött 4.4%Sathipaja - Bitter Blood orange berliner 4.4%

Rocket Brewing - Zero Gravity - Brett IPA 7.1%Rocket Brewing - Sign of Life - belgian strong ale 7.5% (brett in primary, has matured for 5 months specifically for this festival) Rocket Brewing - Sea of Apples - Saison w. seaweed and salt 5.0%Rocket Brewing - Club Tropicana - Brett APA 5.4%

Rodenbach - Flemish redRodenbach - Foederbier, unblended 2 year old Rodenbach Flemish red

Boon - Lambic

Almanac - Golden gate gose

Over 20 sour beers are available on bottle.

Brouwerij de Prael

All sour beers at the Prael Brewery are matured on Italian red wine barrels.

De Prael and Two Chefs collab - Kinky koos (au vin)De Prael - Scotch AleDe Prael - IPADe Prael - Milk Stout

Beers at the festival

Beers at the festival

Jopen proeflokaal Amserdam

Rocket Brewing - Morpheus - Brett Brown Ale 6.5%Rocket Brewing - First Contact - Farmhouse Ale w. rye 6.3%

Sathipaja - Barrel Aged Blueberry white berliner 4.4%Sathipaja - Wild Sahti 6%

Eem - Buttermilk-lambic-ipa live blending (friday 16:00 - 19:00), we expect to be able to serve this blend for 3 hours only!

Oedipus

Sathipaja - Berliner Weisse 4,0%

Arendsnest

Eem - Yoghurt Lambic Ipa live blending (Saturday 14:00 - 17:00), we expect to be able to serve this blend for 3 hours only!

Gulpener - Maastrichts Aajt

Katjelam - flemish ryeKatjelam - zure perzik

De Kromme Haring - De Ruige Haring

Oedipus - Zur Wilden Ria - A mix of 50% Berliner Weisse, 25% Rhubarb Ria and 25 % Boon Oude Lambic. 5% , low IBU, low PH

Vølen - Paling Brett

De bierkoning

Brouwerij de Molen - Lost&Found (Friday meet & greet)Brouwerij de Molen - no name yet saison met brett (Friday meet & greet)Brouwerij de Molen - no name yet blond met brett (Friday meet & greet)

Oersoep - brettalicious (Saturday meet & greet)Oersoep - Wild at Heart (Saturday meet & greet)

Brouwerij vandenbroek - several lambics & geuzes (Friday meet & greet)

Brasserie Caulier - Brett 28 (Friday meet & greet)

Hoppy Days

Birrificio pontino - 41esimo parallello kiwi brett farmhouse ale 5% Beer obtained by the fermentation of spontaneous u.S. Yeast in combination with a Dose of brettanomyces and the addition of the Pontine regional yellow kiwi Hibu - soho red 8%

Soho blond 8%

Wilde Chutney on tour in her green Ape 50

To tickle your pickled fancy and feed your fermented fury, WildeChutney will be rolling along the brett route in her Ape 50 (the green three wheeler).

What’s in the little Ape?

• Cold as the Caucasus: Sour milk beet Borscht• Tartlet of Smoked fish on a bed of fermented seaweed beet• Homemade hummous rol with fermented shizzle• Dutch farmhouse goat’s cheese rol with fermented shizzle• Wolfspoot apple in lambic/english IPA pickle with pressed head• Pickled Organic eggs in organic Aspall cyder• Pickled Organic eggs in Panty stout

Feed the goat inside!

Hoppy days Seven brides for seven brothers: one night of Brett extravagance

One can not live solely by beer, logic and bacteria. One look at the Wild Beer Co. website is enough to see their passion for beer and food matching. Together with Hoppy Days they composed a 7 course dinner with their best beers. Brewer Brett (!) Ellis will guide you through this long glorious tasting and promised to bring some extravanza rarities too!

Don’t miss this! As always, it’s wise to make a reservation, which can be done only with the contact form online. This feast takes place on Saturday, and starts at 18.30 at Hoppy days.

What is on the menu, check these food-beer combinations:

• Greek yogurt and wild honey - Amuse Apricot

• Zizzona di Battipaglia giant bufala mozerella - Fresh

• Asparagus carpaccio with bottarga - Epic Saison

• Pinzimonio with bruschette - Redwood

• Pork stew with prune and apple - Modus operandi

• Mussels tris, Pepate, gratin, Dutch stew style - Ninckasi premier cru

• Blue cheesecake with celery jelly - Wildebeest

• Coffee and bisquits - Yadokai & Ninkasi

Food at the festival

Locations

(1) De Bierkoning

A fine bottle shop with 1500 beers. Lambic cellar? Yes indeed!Paleisstraat 125

(3) De Prael

A brewery and taproom in that beauti-ful old part of the city, if only someone turned of those red lights.Oudezijds Armsteeg 26

(5) Hoppy Days

New kids on the block impersonating the Italian beerscene. Lush in so many ways.Koggestraat 1A M

(7) Oedipus Brewing

Brewing new wave hippies. That’s a good thing. The brewpub opened just this week. The pre-party on Thursday takes place here.Gedempt Hamerkanaal 85

(2) In de Wildeman

Rustique interior and 18 beers on tap. Very divers selection, with a predilec-tion for English casks.Kolksteeg 3

(4) Arendsnest

Dutch craft beer flowing out of 30 taps, since the times nobody knew The Netherlands had more than one brewery.Herengracht 90

(6) Beer Temple

An endless row of tap handles brin-ging you the new generation. What hop? Lots of hop!Nieuwezijds Voorburgwal 250

(8) Jopen Proeflokaal Amsterdam

A first step in the acquisition of Am-sterdam by Haarlem brewery Jopen.Lange Leidsedwarsstraat 4-6

Get a T-shirt for euro 20,=

Guys t-shirts: from S to 3XLGirls shirts: M to XL

T-shirts are for sale @ Bierkoning & In de Wildeman