Summer is coming to an end, breweries are getting busy again and we are ready!
The next few weeks will take Beer-o-Meter from Cologne to Rotterdam and then online, giving us plenty of opportunities to talk about fermentation, dry hopping, process control and, most importantly, beer.
Our team is changing, and this summer we said goodbye to Ruby, who has been an important part of SG Papertronics and the Beer-o-Meter journey.
Ruby has decided to follow her dream of becoming an academic teacher, and we are very happy for her. We keep our fingers crossed for her new adventure and wish her every success! Luckily, she will still be working on the same campus, so we hope she will visit us from time to time.
Fermented drinks are gaining attention for a good reason. They offer complexity, acidity, freshness and a culinary role that can sit next to beer and wine, while opening new possibilities for consumers looking for flavourful alternatives. A recent article in Dagblad van het Noorden highlighted this movement through the work of Floris and his team in Groningen, who are developing living foods and drinks with a clear culinary ambition.
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