ABOUT THE EVENTET
How can beer be brewed more sustainably in the future, and how can surplus food become an integrated part of beer production?
On Friday, March 21st, from 17:30 to 19:00, we invite you to a talk where you can learn more about exactly this.
The event will take place at Madklubben's Home of Carlsberg venue, where we will be joined by Erik Lund, a longtime master brewer from Carlsberg Laboratory, and Mads Lundén Hermanssen from the bakery Jalm&B, who will talk about the bakery's circular partnerships and what the future holds. We will also be joined by Maud Betbeder from the engineering company Niras, who works on making breweries more sustainable.
At Home of Carlsberg, you’ll find Husbryggeriet Jacobsen, which has once again partnered with Jalm&B to brew a beer using surplus buns from the bakery. Both parties share a common goal of reducing food waste.
By using leftover sourdough buns from Jalm&B, a resource that would often go to waste is utilized. Since Jalm&B only works with organic ingredients and does not use artificial additives or preservatives, their artisan buns are well-suited for circular raw material production.
The beer is called Saison à la Bun – and it won’t be the last in the series.
A ticket to the talk includes: A pork roast sandwich made with the artisan sourdough bun used in the beer, along with a sample of the Saison à la Bun.
- Where: Madklubben Home of Carlsberg, Gamle Carlsberg Vej 11, 1799 København
- When: March 21st, 17:30 to 19:00
- Price: 195 DKK
- Language: English