Ex-Noma restaurant fermentation head Jason Ignacio White teams up with Hong Kong’s Yardley Brothers

Jason Ignacio White, former head of fermentation at Copenhagen’s three-Michelin-star restaurant Noma, is set to join Yardley Brothers for a residency in April 2024, according to an announcement.

White, who is widely recognised as a scientist and fermentation expert, will explore innovative fermentation processes in beer and food during his stint at the Hong Kong-based craft brewery. The collaboration will see White researching alongside Luke Yardley and the brewing team to enhance beverage and food fermentation practices and contribute culinary expertise at Yardley Brothers’ venues.

White’s background includes a transition from chef to fermentation specialist, notable for his tenure at Noma’s Fermentation Lab and his contributions to Still Austin Whiskey Company and Uchiko.

Yardley Brothers, known for its pioneering craft beers and the largest barrel-aging programme in Hong Kong, aims to further their innovative approach to brewing.

“I found a true connection between our ways of thinking and our excitement about fermentation,” said White, reflecting on his conversations with Yardley Brothers founder, Luke Yardley. “I can’t wait to get in the brewery and lab together and really start playing around with ideas and seeing what new things we can develop.”

“Bringing Jason in both exemplifies how far we’ve come on this journey, and hopefully sets a plan for future residencies and collaborations we look forward to hosting and joining,” said Luke Yardley.

Yardley Brothers said it plans to extend the benefits of this collaboration beyond the brewery, with several events aimed at engaging the community and promoting fermentation education. These include public dinners and workshops designed to foster a deeper appreciation for the art of fermentation among adults and children alike.