Nerd Nite Kyushu #16 is coming to you with a special event all about fermentation! Join us on October 5th (Sat) for a night all about the special biological process that has benefited humanity far before civilization. Three speakers will nerd out about shochu, wine, or beer, so grab your favorite fermented beverage and join us! This time we are holding the event at a very special venue: The Kyushu University Museum in Hakozaki!
To trial a plan to make the Kyushu University Museum in Hakozaki a gathering space for Fukuoka’s international community, Nerd Nite Kyushu will be holding an event at the museum. That’s right, it’s a Nerd Nite at the Museum. Attendees will have the opportunity to hear nerdy talks while enjoying the atmosphere of the University Museum which is currently housed at the former Engineering main building. As a special opportunity for participants, people who registered beforehand can join in a backyard tour of the museum. The tour will be at 17:00, one hour before the start of the main event.
ナードナイト九州 #16 は、「発酵」がテーマになります。文明が誕生するずっと前から人類に恩恵をもたらしてきた特別な生物学的プロセスについて語り合う一夜をお楽しみください。10月5日（土）のイベントでは3 人の講演者が焼酎、ワイン、ビールについて熱く語りますので、お気に入りの発酵飲料を手にしてご参加ください。
九州大学総合博物館を、福岡の国際コミュニティが集う場にするという試みとして、歴史的建物の一室でナードナイト 九州イベントを開催します。参加者は、現在は旧工学部本館にある博物館の雰囲気を楽しみながら、オタクの夕べを楽しみます。さらに参加者事前登録した人は博物館のバックヤードツアーにも参加できます。特別な機会を見逃しなく。ツアーはイベント開催１時間前の17:00から始まります。
You can join on the day, but you can also register from the link below:
事前申し込みフォーム（当時参加も可能）
https://forms.gle/kzPYDyJyivuCZ1YS7
Where
Kyushu University Museum in Hakozaki
https://maps.app.goo.gl/kBekaAEyENvAxT9Q7
Entry Fee: 1,000 yen (comes with a drink ticket)
九州大学総合研究博物館
https://maps.app.goo.gl/kBekaAEyENvAxT9Q7
参加費：1,000円（ドリンクチケット付き）
Speakers
How to Make Natural Wine at Home
by Haruki Sakamoto
Description:
Do you need expensive machines to make wine? The answer is no. All you need are grapes and a jar. I will show you every step of making natural wine at home so that you, too, can become a winemaker 😉 Please note that making alcoholic beverages at home is strictly forbidden in Japan.
Bio:
After studying soils in New Zealand and Germany, I returned to Nara to make sake. After two seasons of sake making, I moved to Fukuoka to make natural wine and started SHINDO WINES in 2021. Since 2022, I have made wine in Japan, New Zealand, and Spain.
From Grain to Glass: A look into beer fermentation and what keeps brewers up at night
by James Hendershot
Description:
It has been said that brewers make wort but yeast makes beer. But what does a modern brewer consider in regards to yeast selection and yeast control in the highly varied beer fermentation process? How can recipe formulation and process affect the final result? Topics with regards to fermentation will include raw ingredients selection, equipment, mashing process, primary fermentation, conditioning, packaging, and a bit more.
Bio:
James Hendershot has been involved in the beer industry since 2014 as a homebrewer, beer student, packaging operator, brew-pub brewer, production brewer, wholesaler, and retail shop owner. His journey with beer started in Taiwan, developed further in Seattle and Ellensburg Washington, and these days he’s running a bottle shop in Fukuoka, Japan.
Website: Dancing Penguin on social media
Japan’s National Mold: koji fermentation in traditional Japanese alcohols
by Stephen Lyman
Humans need sugar to create our favorite legal drug, but apart from fruits and cane juice, most agricultural crops keep their precious sugars locked up in complex carbohydrates. When it comes to breaking those chains, western alcohol traditions went one way and Asian traditions went another. Japan settled on what turns out to be the most efficient natural sugar extractor ever discovered. Koji. Without this magical microorganism, we would not have many of the Japanese gustatory delights we know and love today.
Bio
Stephen Lyman is one of the world’s leading English speaking experts on Japan’s indigenous spirits of honkaku shochu and ryukyu awamori. He has been helping make shochu at Yamatozakura Distillery in Kagoshima every year since 2013 and has spent time working in a half dozen other distilleries around the US and Japan. Thanks to his tireless promotion of these traditional spirits overseas, he was named a Honkaku Shochu Ambassador by the Japanese Cabinet Office in 2016. He published the James Beard Award-nominated The Complete Guide to Japanese Drinks in 2019 and co-hosts the Japan Distilled podcast. He is currently completing his 1st documentary (and 5th film), The Spirit of Japan, to be released at film festivals worldwide in 2025. In 2024 he joined the faculty of the bar academy (BAR5 Day) at the Culinary Institute of America in Hyde Park, NY. To further his shochu dreams, he moved to Fukuoka in 2018 where he is an avid Brompton bicycle rider, tennis player, and baseball nut.