Meanwhile,
Brassicoles x fermentis | time:
Today. Nevertheless, we take you to the heart of an event that places Learning and sharing in the center of brewing : THE Fermentis Academy seminars.
Organized by Fermentedthese seminars are addressed as much to experienced brewers as to enthusiasts curious to better understand their art. Consequently, We talk about fermentation, yeasts, technical processes, raw materials – but above all, we exchange there. Nevertheless, Because behind each successful brew, there is also a community that learns together, which questions itself, and which innovates.
In this episode. Furthermore, we plunge into the universe of Gustavo Nevares, master brewer and president of the microbrewery The time of a pint. Consequently, We also come back to his brewing course. However, her brewing techniques, his use of products Fermentedwe approach his inspiring brassicoles x fermentis | time vision for the future of the Quebec brewing scene. Consequently, 🍻What on the very first Fermentis Academy In Quebec, which was held at the Brasserie de Trois-Rivières.
« We were in Patagonia (Argentina) for a symposium bringing together several breweries around the central theme: La Lager. For example, Research had been presented there on the origins of this style and the different brewing approaches. Furthermore, This is where we met the team of Fermentedwho then worked on the development of Fermentis Academy.
After a few discussions. For example, we had the pleasure of welcoming Fermentis Academy In Quebec, at the time of a pint in Trois-Rivières, in the presence of around forty brewers. Furthermore, The event brought together several speakers, including BSGof Fermented (from France), and other community experts.
Which makes it Fermentis brassicoles x fermentis | time Academy So precious. However, it is because it focuses on the technical aspects of brewing rather than on commercial aspects. The brewers present were able to benefit from a full day of relevant and concrete content to perfect their art. »Gustavo Nevares
A rich exchange. tinged with passion, know-how and lucid reflections in a sector in full processing.
Welcome to the second season of our series Brassicoles X Fermentis.
How did you fall into brewing?
The exchange rate of my country’s currency made it possible for me to buy imported beers. That’s why I decided to do them myself.
What inspires your sinky style?
I am quite eclectic so brassicoles x fermentis | time I test the viewpoints and the ingredients of brewed brewing of brewed beer.
If it is an innovation, it is the very idea that finds its place.
What are the biggest challenges you meet?
In terms of human resources.
What makes your brewery unique?
As much as the restaurant and the brewery have their target on the almost full use of local ingredients.
We also like that the atmosphere is intergenerational and intercultural.
What distinguishes your beers from others?
I can’t find real differences from one beer to another. When evaluating, we compare each of the beers with another, brassicoles x fermentis | time moreover, that we like as much or more than ours.
It is by taking the entire menu that we understand that we have all of everything we love in the. same place.
What are the current trends you observe in the craft beer industry?
I don’t know. I would really like a planet without marketing. but it seems that it is a necessary evil 🙂
To tell the truth, trends are important for our managers in the sales sector. And as a brewer, I have the concern to meet demand without betraying what I like in a beer.
What is enthusiastic about the future of craft beer?
The possible return to traditional styles of each region of the world.
What yeast do you use for your beers?
I believe that each brewer will answer the same thing: the one that corresponds to the targeted beer.
Brassicoles x fermentis | time
Canada Regional Sales Manager | Fermenting
At Fermentis, we are convinced that training and sharing of knowledge are essential to allow brewers to push the limits of their art. This is why we have created the Fermentis Academy seminars. events dedicated to learning and discussion around the latest innovations and trends in the brewing industry.
These seminars are aimed at all beer professionals, from confirmed brewers to passionate amateurs. They are an opportunity to discover the latest scientific. technical advances in terms of fermentation, raw materials, brewing processes, and much brassicoles x fermentis | time more. Experts recognized in their field take the time to explain the key subjects in detail. leaving a large place for exchanges and feedback.
Beyond conferences, the Fermentis Academy seminars allow you to create a link within the brewing community. Participants have the opportunity to meet their peers, to discuss their challenges and projects, thus promoting emulation and innovation. A privileged moment to forge new partnerships and advance the beer industry together.
In Canada, 13 seminars have already taken place (Trois-Rivières, Montréal, Guelph, Halifax, Langley, Jonquière, Vancouver, Calgary, Ottawa and Moncton). Follow our networks to participate in the next edition!
What hop varieties do you use for this beer?
Same answer: traditional hops where the stirred style comes from.
What brassicoles x fermentis | time are the new varieties of hops you would like to try?
I understand the last three questions better:
We are mainly talking about the IPAs which are trendy at every moment. fashionable hops that fitter with.
We are not really a microbrewery Trends So we don’t expect anything in particular.
What type of brewing system do you use?
We ordered a customized kit according to our needs.
We like to go on a case -by -case basis … sometimes make boilings prolonged, others decorate, or even caramelize. In the same way that we have changed the original view in the Czech Republic. we started from this model that we loved very much.
Do you have any advice for amateur brewers looking to improve their skills?
Do not spend your money to get the whole shiny tralala in. if not on temperature controls to properly manage your fermentations.
What are your plans for the future of your brewery?
Do not change anything, until we get out of the present recession.
Then, and just if we like this future reality, set up a more comfortable factory.
We need comfort + a slight increase in the quantity of fermentators to properly pass seasonal stress.
No more than that.
Brassicoles x fermentis | time
Further reading: Unpublished images of the sun to understand the space weather – rts.ch – Cook Islands | The coral reefs threatened by the starfish – How your Android smartphone predicts earthquakes – “It is a major discovery”: a nearby temperate exoplanet fascinates scientists by its potential for life – A leaker reveals the first details on the next generation of foldable devices and mentions innovations in terms of physical camera with variable opening.
