ZYTHOLOGY WORKSHOP
An infusion of malted cereals, flavoured with hop flowers and fermented by yeast — all carried by water. Three ingredients and fermentation. An infinity of beers.
Tap each step to follow the transformation. At every stage, the brewer makes choices — and each choice opens the door to different aromas.
Click a card to discover what each pillar brings to the beer.
Extraction
Hot water acts as a solvent and yields the wort.
Body and colour
Phase 1 · 65 °C · 60 min (saccharification)
Bitterness and aromas
Phase 2 · 100 °C · 60 min · bacteriostatic
Alcohol and acidity
Fermentation · between 8 °C and 40 °C depending on the yeast strain the brewer chooses · 3–12 days
Every beer style is a coded balance: roundness (alcohol, residual sugars) against freshness (bitterness or acidity). Click a style and read its balance on the scale.
Choose a style: the scale reveals its balance. Notice that bitterness and acidity never combine — a style plays one or the other.
Three ingredients and fermentation — each one is a slider, not a switch. Play with them: the colour shifts, the aromas reshuffle, a style emerges. That’s why no two beers are ever alike.
From pale malt to roasted malt — colour, body, aromas from bread to coffee
From simple protection to aromatic explosion — bitterness and aroma
Neutral or expressive fermentation — fruit, spices, acidity
Dry or full-bodied beer — the body on the palate
Balanced amber
Soft caramel, discreet hops, expressive fermentation.
possible combinations from these four sliders alone. Add the 250+ hop varieties, the dozens of malts, the hundreds of yeast strains, wood, fruit, time… and the matrix becomes infinite. That’s the whole art — and the whole pleasure — of zythology.
Zythology workshops, brewing courses and guided tastings in Braine-l’Alleud. Theory is good — glass in hand is better.
Discover our workshops