Craft beer

In this workshop, you will learn all about beer styles, history, ingredients and the brewing process, and we will taste three beers.

Beer goes back 6,000 years. Back then, the Mesopotamians brewed a similar beverage. Via the Middle Ages, fathers and nuns, we arrive in the 21st century. We show what the brewing process looks like and what ingredients are needed. With this information, you could even start brewing at home.

We will also taste, of course! We serve three special beers and teach you to judge them by looking, smelling and tasting them. You will find out what beer styles there are, what ingredients are needed and which ones to add, if any.

And to finish, we will do a little food pairing. After all, beer is perfect to combine with food, maybe even better than wine.

Edwin Slothouber is a beer judge and beer ambassador. He has been brewing beer since 2017. After more than 100 brews and as a member of the Beer Masters Guild, he has plenty to say about beer making and tasting.

Clementine van den Burg is a qualified beer ambassador and has been searching for unique flavours in food and drink all her life.

Liquorice!

In this workshop, you will learn all about liquorice, its history, raw materials and how the liquorice culture differs from country to country. After briefly explaining liquorice and Sweden, Arabic gum and apothecaries, block and canned liquorice, Pliny and Pontefract and much more, we get to work.

Through short tastings, you will quickly learn about everything and know how to distinguish the qualities of liquorice. Then we get to work with mortars, spoons, rollers and pans: we make the so-called liquorice dough together, and everyone makes their liquorice. In short, you will know much more about this age-old craft after this hour.

The liquorice (which you can take home) is vegan.

Pauline Gingnagel studied history as well as chemistry. She used the knowledge she gained from this combination to learn all about liquorice and cocoa – the history and how these products were made. For years, she ran her own business on the Zaanse Schans: the Cocoa and Licorice Lab, where through workshops, tastings and tours, people could find out all about these fascinating products.

Vega Happie

For Renate of Vega Happie conscious eating means food without animal products. “I discovered that plant based food not only reduces animal abuse, but also helps relieve famine, helps the environment and benefits my own health.”

Cooking has been her passion for many years. By cooking vegan, she only got more excited. She learned how to create new recipes and discovered that plant based dishes are really tasteful and diverse. Besides this, it is achievable for everybody to cook a delicious meal daily, without animal products. Renate has finished her studies to be a vegan chef. After many years in the financial sector, she now owns a business in motivating people to eat more consciously. She organizes vegan cooking workshops and works as a caterer.

During the festival, at the booth of Vega Happie you can find a selection of tasty bites.