Perhaps even more than helpful?

Mixed spit fermentation!

I didn't try to suggest you spit in it. Those enzymes must be isolated somewhere else, too, I'm sure?

I think there are other enzymes (in our saliva, for example) that extract sugars from starches, at room to body temperature, no? I don't know what kind of sugars, but I'm positive there's some type of yeast that will take it.

The Belgian beer styles are only a fraction of the content...

Plus, English is the native language of the author... One of the arguments could be, that the book lists style classics as well as good "local" (to the Netherlands) commercial examples per type. This would be a challenge in a more internationally oriented book.

The first thing I thought was why this was published in Dutch... Not sure if it will be translated, but it should be!

Welcome to Leiden!

One of the best.

Hallo! Wanted to respond to your post from Leiden. Welcome! Still looking for dinner or pub recommendations? Enjoy Borefts just once more!

That's for a British audience? I'm quite positive that my audience wouldn't know what a bitter is...

Excellent suggestions, thanks! I do the temperature trick more often (I sometimes even make sure all gas is gone from the warm one by heavily stirring).
I will certainly think about this a bit and report on what I do!
Thanks!

Sounds reasonable. Do you make sure they walk out with something like an informative one-liner they can brag with at their next birthday party or neighborhood BBQ?

Bottles, cans and probably (yikes!) plastic cups. Only tables.