Much more than just a set of skills, craftsmanship is technique and expertise gained through training and repetition. Like any other craft, brewing requires a specific set of skills that goes beyond the mere concoction of ingredients to achieve a particular taste. It involves everything from knowledge on chemistry, botanics, physics, nutrition, as well as…
I finally arrived! The wonderful city of Ghent welcomed me with beautiful weather and a sunny golden October. Since the moment I arrived on October 1st I was already able to meet my colleagues and friends from the project on a constant basis. Weronika and Maciej, who are based at KU Leuven on the other side…
Hello again. Long time, no see! It is about time to catch up, right? Finally, the training sessions slowed down and I was able to seat down and update you. So, let’s go! You may be asking yourselves where have I been and what have I learnt during the long time I disappeared. Let me…
Tuur Mertens, ESR of the EJD Food Science gives an account of his activities in 2018. Researching about brewing and malting is not only lab work, it also involves lots of talk. Beer talk, that is.
Time flies by and almost half-way through the programme I’m brewing full-scale batches of beer with lentil malt addition and getting ready for my next stop at the University of Gent.
First off, welcome to yet another blog about beer and thanks for stopping by. My name is Maciej, I am from Poland and with this first post I’d like to introduce myself a bit and explain how I actually ended up in EJDFoodSci – doing a PhD in brewing science. I cannot recall exactly my…
My name is Marcus Pagenstecher and I am Early Stage Researcher #2 of this very exciting project called EJDFoodSci. My home university is the University of Copenhagen, but I am also enrolled at the University of Agriculture in Krakow. It’s been almost a year now since I packed my belongings into two suitcases and set…
I am Magda Costa, Early Stage Researcher #5, PhD student at Ghent University. My topic focuses on the fermentation stage in the brewing process. I’ve been researching the methods used in assessing wort composition, how it influences yeast performance, and how they can be manipulated to improve beer quality.
When I opened the big door, the hot and humid air instantly hit my face. The smell was sweet and grainy. Water was splashing everywhere and the big machines were fully running. I was in the brewery – in the heart of the Department. My name is Weronika and I’m the Early Stage Researchr #7. Check out my blog.
My name is Rosa (made in Italy) and I’m excited of being part of the coolest PhD programme ever. I am glad we’re such a varied group, a funny cocktail of international characters; I am sure we will benefit as much from our diversity as from our common passion for beer.