Brewing beer

For a couple of years in my twenties, I've looked forward to having a hobby, to spend time on and develop myself outside my professional path. By chance, I stumbled on brewing beer: we wanted to give a friend a starting set for brewing. In searching for it, I was caught by the bug and have been brewing since.

I didn't think that a hobby could become a passion, but it has! It seriously is a topic that has many hobbies-inside-the-hobby. I like to find new rare ingredients, both local and international, catch yeast in the wild, meet brewers, organize off-flavour tastings, collaborate on brews, ...! It seriously is a diverse hobby.

See below for resources on beer, and get in touch if you'd like to know something.

Where to start

I gathered a lot of knowledge from It's quite a lot of knowledge so take it step-by-step..!

I'd suggest reading, in order:

However, it makes you a better taster and allround brewer if you venture into related fields like


Brewing beer in an amphora, see my post on

Wrangling yeast in the local Hortus Botanicus was succesful due to manuals made by SuiGeneris, BootLegBiology, and Eureka Brewing. Further tips from Teun Boekhout from the Westerdijk Institute were very helpful. See the results here on my Milk the Funk post.

Growing hops in my back garden would not be possible without the rhizomes from Henk Wesselink, the hop growing expert!

Learning to taste off-flavours in beer. I've organised one three-evening, and one one-evening tasting sessions for local brewers and homebrewers alike. Using FlavorActiv tasting samples, you can learn 5-20 off-flavours over the evenings.

Organize trips for the local home brewing community, IBU (Ik Brouw in Utrecht). We visited Holland Malt in 2018, the company that is owned by the Swinckels company in Brabant.

Yeasts in storage

Over the years, I've gathered the following:

  • Escarpment Laboratories: Fruit bomb saison, Lacto blend, Ontario farmhouse blend, New World saison
  • 6 kveik mixtures: Ebbegarden, Saure, Granvin, Lordal, Simonaitis
  • Benin culture
  • Dregs: 3 Fountains, Tommie Sjef, Antidoot cider, 28-brett
  • Mud King blend (August 2017)
  • Wild captures: cocoapods (Indonesia), coffee beans (Uganda), 6 wild captures from the USA
  • Brettanomyces clausenii
  • Brettanomyces bruxellensis
  • Brettanomyces lambicus
  • Brettanomyces Amalgamation blend
  • Kombucha
  • Bootleg biology - Arlingtonesis, Funk weapon 1, Sour #L, Brulosophy blend

Previous Post