Ascomycota, innovative yeast cultivation from Belgium to Romania

The primary goal of our participation in the Project AYCBR was to enhance our skills and knowledge in the field of craft beer brewing. As self-taught brewers, we recognized the need to gain specia...

The primary goal of our participation in the Project AYCBR was to enhance our skills and knowledge in the field of craft beer brewing. As self-taught brewers, we recognized the need to gain specialised training and education in order to improve the quality of our beer and remain competitive in the industry. Additionally, we were particularly interested in the project's focus on the cultivation of wild yeast strains, as we saw this as an opportunity to learn more about this process and potentially create unique and innovative beer flavors. We recognized the importance of this aspect of brewing and wanted to gain a deeper understanding of how it could be implemented in our own brewery. We wanted to contribute to the craft beer scene in Romania through our participation in the project. By collaborating with Belgian experts, we saw an opportunity to share our own knowledge and insights, and to help promote the growth and development of the industry in our country.

The brewers of Oriel went to Belgium to learn how to harvest wild yeast together with the brewer of HopSaSam through a practical course. We had a practical brew in Romania with the Belgian brewer of HopSaSam, in which we used the harvested yeast. The wild yeast was analysed and propagated in a laboratory at KU Leuven University in Belgium, then shipped to Bucharest. We created an original oud bruin recipe. We commissioned a website for the project, which allowed interested individuals such as homebrewers or young professional brewers to apply to an exclusive training course in Bucharest. The course provided a unique opportunity to learn from an experienced professional and to gain knowledge on brewing beer and certain types of yeast. Participants filled out feedback forms and answered questions to measure their knowledge. Five applicants were selected. Each attended for one month all the stages that take place in the beer production process. Through this internship, the selected ones, had the chance, for the first time in their life to see and learn about brewing craft beer at a bigger scale in a professional brewery.

The project had several positive outcomes, including the transfer of extensive knowledge and skills through education and practical training for young Romanian brewers, resulting in the development of new training courses in the craft beer industry. Oriel Beer brewed its first oud bruin style beer using the knowledge gained from the training and the mix of wild yeasts harvested by them. The project also improved the understanding of Belgian beer, yeast fermentation, and microbiology among the craft beer community in Romania. The project provided valuable opportunities for the internship participants to learn all the steps of brewing beer at the Oriel brewery, providing entrepreneurial learning and entrepreneurship education. The project received international recognition at the Eurhop craft beer festival in Italy and was awarded by the National Agency as an example of good practice. The project also had positive impacts on social media and press coverage, and potential collaborations with other breweries were established. The project has the potential to drive further growth and development in the sector through the transfer of knowledge and skills, as well as the promotion of circular economy principles.