BierTalk 161 – Interview mit Dr. Mark Schneeberger, CTO von EAT BEER Biotech GmbH aus Stralsund

BierTalk 161 – Interview mit Dr. Mark Schneeberger, CTO von EAT BEER Biotech GmbH aus Stralsund

In dieser Folge von Biertalk geht es am Tag des Bieres ausnahmsweise nicht nur um Tradition, sondern ganz bewusst um die Zukunft. Zu Gast ist Dr. Mark Schneeberger von Eatbeer Biotech in Stralsund, der gemeinsam mit seinem Team an einer Idee arbeitet, die für die Braubranche enormes Potenzial haben könnte: Aus Biertreber, also dem Reststoff aus dem Brauprozess, soll durch Fermentation mit Pilzmyzel ein neuer, hochwertiger Lebensmittelrohstoff entstehen. Wir sprechen darüber, wie aus einer klassischen Brauerei-Nebenströmung plötzlich ein möglicher Wertstoff wird, warum Brauereien lernen müssen, nicht nur in den Rückspiegel zu schauen, und welche Chancen in Themen wie Kreislaufwirtschaft, Fleischalternativen, Fermentation und sogar KI stecken. Es geht um Visionen, um technische Herausforderungen, um neue Geschäftsmodelle für Brauereien – und um die spannende Frage, ob auf dem Grill der Zukunft vielleicht nicht nur Bratwurst, sondern auch „Bier zum Essen“ liegt. Eine Folge über Innovation, Mut und die Lust, Bier einmal ganz anders zu denken.

BierTalk English 46 - Interview with Sibren de Bast, brewer and co-founder of Man & Brouw from Wilsele, Leuven, Belgium

"We actually like lighter beers. We're both young dads that have very young children, having to be able to wake up early in the morning." In this episode I travel to Belgium, just outside Leuven, to visit one of the most charming hidden gems I have come across in a long time: Man & Brouw. There, quite literally in a shipping container at the back of a garden, Sibren and his friend Tom have built a tiny brewery with huge imagination. What started as homebrewing and a bit of pandemic-era restlessness turned into a wonderfully creative project where every batch is a new idea, every beer tells its own story, and engineering meets brewing in the best possible way. We talk about how the brewery came to life, why there was never really a masterplan, and how Sibren and Tom developed their very personal style: small-scale, experimental, playful and uncompromising. Their beers range from a delicate chamomile grisette to cider-saison hybrids, hop-accented sour beers, pepper-driven creations, a black session IPA and even a freeze-distilled stout-like specialty. Along the way, Sibren explains how they test herbs, spices and peppers like scientists, why they prefer to keep the batches small, and how growing hops, mint and other ingredients in the garden helps shape the identity of the beers. It is a conversation about curiosity, friendship and the freedom that comes with staying small. We also touch on Leuven’s inspiring beer scene, the support between local brewers, and the challenge of finding the right places for such unusual beers. Above all, this episode shows that some of the most exciting brewing ideas do not come from huge brewhouses, but from passionate people who dare to experiment. A lovely and flavorful talk about hidden places, big creativity and beers that stay in your memory long after the glass is empty. Website: https://www.manenbrouw.be [https://www.manenbrouw.be] Facebook: https://www.facebook.com/profile.php?id=61559618724445 [https://www.facebook.com/profile.php?id=61559618724445] Instagram: https://www.instagram.com/manenbrouw [https://www.instagram.com/man_en_brouw]

BierTalk English 45 - Interview with Kjetil Jikiun, brewer, founder of Nøgne Ø, and a pioneer of Scandinavian craft beer

"It is about working with people you know and strengthening relationships. So it is a different mindset." In this episode, Markus meets Norwegian brewing pioneer Kjetil Jikiun for a very special “beer cast” recorded in the car. Kjetil looks back on an extraordinary journey that led him from life as an airline pilot to becoming one of the key figures of the modern Norwegian beer revolution. He shares how homebrewing, American craft beer, and a deep curiosity for flavor inspired him to co-found Nøgne Ø and help introduce bold styles like IPA, saison, and imperial stout to Norway. The conversation also takes some remarkable detours: from brewing what may be the highest-altitude beer in the world on a mountain pass in Central Asia, to building a brewery project in Crete and discovering how different beer cultures can be. Kjetil reflects on innovation, responsibility, and the balance between brewing as science and brewing as art. A fascinating episode about adventure, flavor, and the courage to keep reinventing yourself. Facebook: https://www.facebook.com/kjetil.jikiun [https://www.facebook.com/kjetil.jikiun] Solo Beer (official): https://solobeer.gr/en/ [https://solobeer.gr/en/] BeerAdvocate Portrait: Kjetil Jikiun: https://www.beeradvocate.com/articles/3003/kjetil-jikiun/ [https://www.beeradvocate.com/articles/3003/kjetil-jikiun/] JamesSuckling: Norwegian Sake Maker’s Journey To Greece: https://www.jamessuckling.com/wine-tasting-reports/naked-sake-norwegian-sake-makers-journey-to-greece [https://www.jamessuckling.com/wine-tasting-reports/naked-sake-norwegian-sake-makers-journey-to-greece] BeerAdvocate Article: Making a True Sake-Beer Hybrid: https://www.beeradvocate.com/articles/10388/crossing-cultures-making-a-true-sake-beer-hybrid [https://www.beeradvocate.com/articles/10388/crossing-cultures-making-a-true-sake-beer-hybrid] Nøgne Ø overview: https://en.wikipedia.org/wiki/N%C3%B8gne_%C3%98 [https://en.wikipedia.org/wiki/N%C3%B8gne_%C3%98] Bonus video interview: https://www.youtube.com/watch?v=2v8xiS1hFNc [https://www.youtube.com/watch?v=2v8xiS1hFNc]

BierTalk 160 – Interview mit Janis Heiniger und Jannis Kröck, Brau-Azubis aus Kulmbach

"Zuerst wollten wir das Bier Black Beauty oder Black Pearl nennen, so ein bisschen in Piratenrichtung. Aber der Name war schon von einer Shisha-Bar belegt." In dieser Folge treffe ich mit Janis, Jannis und – zumindest im Geiste – Emma Püls drei Brau-Azubis, die gerade mit viel Leidenschaft ihren Weg in die Bierwelt gehen. Zwischen Kulmbacher Brauerei, Braumanufaktur Hertl und Kaiserdom erzählen sie, wie unterschiedlich ihre Wege zum Bier waren und wie sie sich in der Brauerschule als Team gefunden haben, um gemeinsam etwas Besonderes zu brauen. Herausgekommen ist ein fassgereiftes Imperial Stout mit Amburana- und Eichenholz, das nicht nur auffällt, sondern beim Schulprojekt sogar den dritten Platz geholt hat. Wir sprechen über große Industrie und kleines Handwerk, über Bierleidenschaft, Berufung und darüber, warum gerade junge Leute der Braukultur so gut tun. Eine schöne, ehrliche und sehr motivierende Folge über den Brauernachwuchs von heute – und vielleicht die Brauereien von morgen. Film mit Janis: https://www.facebook.com/watch/?v=1436712161349913 [https://www.facebook.com/watch/?v=1436712161349913]

BierTalk English 44 - Interview with Frederic van Tricht, Kaasmeester and Beer Sommelier from Antwerps, Belgium

"It's impossible to have a good red wine and cheese pairing" Markus explores the world of cheese with Belgian affineur Frederik van Tricht. As a cheese sommelier himself, Markus is especially curious about how beer-and-cheese pairings work when both products are treated as equals. Frederik explains what affinage really means: not producing cheese, but guiding it to peak flavor through time, temperature, humidity, turning, brushing, and—when it fits—washing rinds with liquids like beer, whisky, sake, or wine. Belgium may not be famous as a “cheese country,” Frederik says, but its makers are highly creative, influenced by France and the Netherlands, and able to produce a surprisingly wide range of styles beyond the single Belgian AOP cheese, Herve. When it comes to pairing, Frederik starts with the beer first and then searches his “cheese flavor library” for the right match. He describes two main approaches: complementary pairings (like Oude Geuze with goat cheese, acidity meeting acidity) and high-contrast “fireworks” pairings (like Oude Kriek with blue cheese, fruit-sour against salty-bitter). The key is balance—neither beer nor cheese should dominate in the finish. They also touch on fun details like smoked blue cheese, why beer-soaked cheeses look great for photos (but work better in practice via vacuum), and why a single “one beer fits all cheeses” approach doesn’t make sense. Frederik ends by inviting people to Antwerp, where van Tricht cheese can be found at the De Koninck Brewery site—perfect for anyone wanting to experience Belgian beer culture alongside cheese. Website Van Tricht: https://www.kaasaffineursvantricht.be/en [https://www.kaasaffineursvantricht.be/en] Website De Koningk: https://www.dekoninck.be/en [https://www.dekoninck.be/en]