Rackhouse Beer School
Denver, CO – Last year, the Rackhouse Pub brought in Gwen Conley, the Sensory Goddess for California’s Lost Abbey/Port Brewing Company (and GABF beer judge) to teach a class on Sensory Training 101. It sold out in three days. This year, Rackhouse owner Chris Rippe plans to take you back to school with not one, but four days of beer classes taught by some of the most knowledgeable people in their fields. Oh, and there will be be beer drinking as well. But each class is limited to sixty tickets.
Rackhouse Beer School at the Rackhouse Pub
208 S Kalamath St Denver, CO
October 9-12, various times
$35-$45 for tickets visit www.brownpapertickets.com/producer/25220
“We have thousands of people who come to town and spend a lot of money, but most of the events are all about beer tappings and not much education,” Rippe says. “So the idea was that people could learn about how beers are made and taste them and then take that knowledge with them to the festival.
“The coolest part of this is most consumers can’t just gain access to the people who are speaking,” he continues. “You can’t just call up Gwen Conley and ask her to do a sensory tasting with you. These are the most knowledgeable people in the industry.”
Sensory Training 101, October 9, 6:30-8:30 p.m.
Conley gives you a full education in palate development, flavor recognition, style guidelines, and overall beer enjoyment.
Yeast 101, October 10, 4-6 p.m.
Left Hand Brewing head brewer Ro Guenzel and White Lab’s yeast guru Neva Parker will teach you about the history and growth of brewing science as well how brewers use different yeast strains to manipulate the flavor profiles. To make the lesson hit home, they’ll be serving four cask beers featuring identical hop and grain recipies but dosed with four different yeast strains.
Hops 101, October 11, 3-5 p.m.
Dry Dock Brewing owner Kevin DeLange and Brewers Supply Group’s Purchasing and Inventory Manager Justin Livengood show students how brewers use hops to create balance and bitterness, and how different soil content, regional climates and genetic variations keep things interesting. Oh, and you get to try four casks from Dry Dock that feature beer made with identical grain and yeast recipes, but four different hops.
Sours 101, October 12, 3-5 p.m.
There is nothing quite like the artistry of making a world-class sour brew. Harnessing the power of the barrel and wild yeast is an art in itself.
Luckily for you, we have some of the experts in craft beer around to walk you through the mastery of wild yeast and barrel aging sours. Come on Friday October 12, 2012, from 4-6pm to hear Chad Yakobson of Crooked Stave Artisan Beer Project, Andy Parker of Avery Brewing Company and Troy Casey of AC Golden talk barrel-aging, souring, blending, Brett and everything in between. We will also do a specialty guided tasting of select sours from both Crooked Stave and Avery Brewing Company.
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