on behalf of the Local Organizing Committee:
University of Natural Resources
and Life Sciences, Vienna
Muthgasse 18, 1190 Vienna, Austria
Modalities: Everyone can join! All the participants will receive a yeast template to use for their artwork. Or you can already get inspired and download your template right here
The artwork needs to be sent to the email firstname.lastname@example.org
After we receive the email, the participants will get an ID number, which will be associated to the painting. This way, participants can take part to the challenge anonymously.
Theme: The spirit of yeast.
This can be expressed with collage, line art, watercolors, patterns/florals/landscapes.
File: 5MB max, .jpeg, .png, .tiff, .pdf
Format: Horizontal/Landscape A4 29.7×21 cm / 8×11 in
We invite you to join us for the virtual launch of “Fermenting Futures” a new body of artworks developed for ICY 15 Meets 30 ICYGMB by internationally renowned artists Anna Dumitriu and Alex May. “Fermenting Futures” explores the significance of yeast biotechnology from a cultural, ethical and aesthetic perspective, engaging diverse audiences in the history and future of the field and its potential to offer environmental solutions.
In this event you can learn about the results of this fascinating art and science collaboration and the next steps, as well as hearing short talks from experts from both fields giving the historic and scientific background to the work and reflecting on its artistic impact.
The project builds on two research projects in the Institute of Microbiology and Microbial Biotechnology of the University of Natural Resources and Life Sciences in Vienna, which use genetic modification techniques and directed evolution. Created in collaboration with Professor Diethard Mattanovich, Professor Michael Sauer, Dr. Özge Ata and Dr. Martin Altvater at the Institute of Microbiology and Microbial Biotechnology of the University of Natural Resources and Life Sciences Vienna, Austria.
August 24, 2021. All times in CEST
17:45 – 17:50 Introductions and background – Diethard Mattanovich
17:50 – 18:10 Anna Dumitriu and Alex May: Presentation of Fermenting Futures: Yeast BioArt Residency at BOKU and ACIB. Artists talk and a screening of a film of the installation
18:10 – 18:25 Florian Schneider: Developing the taste of modernity: breakthroughs in yeast technology in 19th century Vienna
18:25 – 18:35 Özge Ata: What makes yeast ferment? On evolution of fermentative metabolism, and synthetic biology to reroute the yeast metabolism
18:35 – 18:45 Martin Altvater: Changing yeast fermentation from alcohol to chemicals: how to make lactic acid and PLA with yeast
18:45 – 19:00 Ingeborg Reichle: Art in the Age of Environmental Crisis: Framing “Fermenting Futures” within Ecocritical Art History
19:00 – 19:15 Heike Sütter: Curatorial thoughts on Fermenting Futures: A Forthcoming Exhibition in Wiesbaden and an Art Historical Seminar at Goethe University
19:15 – 19:45 Q & A and Discussion Session Chaired by Irini Papadimitriou, with Özge Ata, Anna Dumitriu, Wolfgang Giegler, Diethard Mattanovich, Alex May, Ingeborg Reichle, Sonja Schachinger, Florian Schneider, Heike Sütter.
We invite you to join us for the “Wild Brewing” virtual workshop offered as a part of the ICY 15 Meets 30 ICYGMB.
As a celebration of its 10th anniversary, Diego Libkind, Chris Hittinger and José Sampaio will give insights behind the landmark paper detailing the discovery of the wild yeast S. eubayanus, the genetic parent of the modern lager brewing strain. The co-discoverers will further discuss some of the exciting new research that has followed in the areas of bioprospecting and hybridization of wild yeast strains for industrial applications.
Some years later much of the S. eubayanus story had been elucidated, however a question still remained: can this wild yeast strain produce quality beer? This challenge was taken up in partnership with Heineken Brewing Company with the development of the “H41 Wild Lager”, released in 2018. Willem van Waesberghe and Viktor Boer of Heineken will detail the evolution of this beer from a brewing concept to commercial beer and give insights on the potential of wild yeast in brewing from a large-scale perspective. Finally, there will be a virtual walk-through of the brewing of the ICY15 Vienna Lager beer, produced in the Brew Lab facility of the FH Vienna Campus by Michael Maurer, Özge Ata and Charles Moritz.
Following the presentations there will be a panel discussion where the audience will have the opportunity to ask questions of the speakers. As a unique aspect of this workshop, this session will be open to a wider audience including those from the brewing industry, allowing for broader input and exchange of ideas.
Grab a beer and join us for a dive into this historic yeast discovery and a discussion of the broader prospects of brewing with wild yeasts in a casual and collaborative setting. We look forward to your attendance and engagement at the event, cheers!
17:45 – 17:50: Introductions and background – Diethard Mattanovich
17:50 – 18:20: Diego Libkind, Chris Hittinger, and José Sampaio
18:20 – 18:50: Willem van Waesberghe and Viktor Boer
18:50 – 19:00: Charles Moritz
19:00 – 19:30: Q & A and Open Discussion Session Chaired by Diego Libkind, with Chris Hittinger, José Sampaio, Willem van Waesberghe, Viktor Boer, Özge Ata, and Charles Moritz.