18/03/20 – Training in Senegal

 

The Gruut Brewery is constantly training. Our master brewer went to Senegal to learn more about the use of sorghum in brewing beer. This ingredient is at the heart of making gluten-free beers. Hence, she arrived in Dakar and traveled to the countryside about 50 kilometers away. The goal is to learn more about sorghum cultivation so that it can be supplied directly by the producer. On the agenda: meeting the farmers and planting sorghum. However, innovation is never lacking, because Annick came back with bissap (hibiscus) to brew to know its properties. A new beer that is completely innovative? The future will tell us!

 

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