Ghent (Brussels Morning Newspaper): The Innovation Center for Brewery and Fermentation at HOGENT and Ghent University, led by Dana Vanderputten, teaches students about brewing. They brew a house beer called Bijloke, a 7% blonde beer, to practice their skills. The lab also studies non-alcoholic beers to meet growing demand and offers job opportunities in brewing technology.
The newly opened Innovation Center for Brewery and Fermentation, also called the brewery lab, is a research and education facility run by HOGENT (University College Ghent) and Ghent University. Led by lecturer Dana Vanderputten, the lab offers a hands-on environment for students and researchers to learn about brewing and fermentation. It allows students to create recipes, improve fermentation methods, and explore the brewing process in a real brewery setting, highlighting the commitment to practical education and research in this field.
What role does Bijloke beer play in HOGENT’s brewery lab education and research?
A key feature of the brewery lab is its house beer, Bijloke, which students use as a main recipe for their lessons. Named after the historic Bijloke site in Ghent, Bijloke is a blonde beer with 7 percent alcohol and a fruity taste. Students brew this beer as part of their training, gaining hands-on experience with different brewing methods. By creating Bijloke and working on other fermentation projects, they not only practice their brewing skills but also help with research that can benefit the industry.
The lab is researching non-alcoholic and low-alcohol beers made from different yeasts and grains, as there is a growing demand for these drinks. Unlike traditional brewers who focus on alcoholic beers, the lab is responding to consumer interest in alternatives. The program also offers students various job opportunities, with Vanderputten noting that the brewery is a hardworking environment. He explains that brewing technology involves applying earlier knowledge to a complex process, which can lead to jobs in other industries as well.
