![]() ![]() Beer-style tastings and comparisons were woven through the lecture units, with consideration for the time of day-no tastings first thing in the morning, no imperial stouts before noon. Lectures covered topics ranging from draft theory (gas pressure, troubleshooting, proper cleaning) to tasting technique to brewing history. every day, and two nights featured beer-pairing dinners afterward. ![]() We spent the week hearing from Moody Tongue brewmaster (and black truffle pilsner creator) Jared Rouben, Tasting Beer author Randy Mosher, Cicerone founder Ray Daniels, and others. Before we even set foot in the classroom, the program emailed us a fairly comprehensive list of readings to brush up on in preparation for the first day. And I wasn’t alone-17 other people had come from around the world, including China, New Zealand, and Panama, to take the class. ![]() So it happened that for one week in February 2017, I abandoned most of my worldly responsibilities to learn to drink better. ![]()
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