August 30, 2011. 7-9 PM
From “barnyard” to spice, pineapple to leather, these rouge yeasts produce a wild relm of alternative flavors in beer. Come learn about the little creatures, taste some amazing beers with pronounced brett character, and find out why winemakers tremble at the mere mention of the bugs.
This session will be more ‘tasting’ oriented than ‘technical homebrew’ and is geared toward all who love beer!
We’re capping the class at 30, so sign up now in our Online Shop
As usual, the taproom will be open early (6:00) for those attending, class from 7:00-9:00. See ya soon!