FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Brett (Stephen Neilsen)
Professional Beer Tasting & Styles Class (Siebel Institute)
Hop aroma ("Dunn, Scott C FLNR:EX")
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Date: Sat, 3 Dec 2011 19:31:49 +1100
From: Stephen Neilsen <stephen.neilsen at gmail.com>
Subject: Brett
Bottle as normal, Brett, like all yeasts will continue to work until all
available food is eaten...I am not certain if you can get autolysis from
Brett but your primary yeast might do so if left too long.
K
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Date: Mon, 5 Dec 2011 11:01:50 -0500 (EST)
From: Siebel Institute <klemcke at siebelinstitute.com>
Subject: Professional Beer Tasting & Styles Class
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Professional Beer Tasting & Styles Course
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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With the amazing array of beverage styles on the market, those involved in
the production,
distribution, sales and service of beer need to keep up with the emerging
world
of ales, lagers and specialty brews. For those people, the Siebel Institute
of Technology
is proud to present the Professional Beer Tasting & Styles
[http://r20.rs6.net/tn.jsp?llr=mybnoobab&et=1108923433691&s=11965&e=001hg5FQm
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(Feb. 2 -3, 2012). This two-day hands-on workshop gives participants a
solid foundation
of beer knowledge, with a special emphasis on beer styles and tasting.
Designed
and created by brewing historian and beer style expert Randy Mosher,
students learn
about the world of beer styles through presentations that include:
Section 1 Introduction
What is Beer?
Beer in Context: Lifestyle & Diet, Culture, Seasons
A Little Beer History: Beginnings, Medieval to Modern, The American Beer
Story,
Craft Beer Revolution
Section 2 - Sensory
Techniques for Sensory Evaluation:Practical Tips for Evaluating Beer,
Sources of
Flavor & Aroma
The Taste of Beer:Beer Aroma & the Flavor Wheel
The Formal Tasting: Types of Tastings, Competitive Judging, Evaluation Forms
Informal Tastings: Settings & Methods, Tasting Glasses
Section 3 - Beer by the Numbers
Gravity / Strength of "wort", Alcohol, Color, Bitterness,
A Question of Balance
Section 4 - Common Defects of Beer
Including tasting of beers spiked with off-flavors: Raw materials,
Brewhouse, Fermentation/maturation:
Yeast, Infection, Packaging
Mishandling: Age, draft system problems, Light
Section 5 - The Process of Brewing (and why you should care)
Beer Ingredient Analysis: Malt, Other Grains & Fermentables, Hops, Water,
Yeast,
Other ingredients
The Brewing Process: Malting, Mashing, Boiling, Chilling, Fermenting,
Maturation,
Filtration, Storage/Shipping
Section 6 - What Is a style?
An introduction to the definitions of beer styles, followed by more detailed
presentations
of the major beer styles. The styles presentations feature a combination of
lectures,
PowerPoint slides and numerous tastings, giving a thorough overview of the
character
of the majority of beer styles including:
Section 7 - Ales of the United Kingdom
Section 8 - Lager
Section 9 - European Ales
Section 10 - Belgium & France
Section 11 - New American Classics
Section 12 - Serving & Storing Beer
Section 13 - Beer & Food
Pairing Approaches: Classic Combinations, Some Surprising Pairs, Beer &
Cheese,
Beer with Desserts
Beer Cuisine, Beer & Food Tastings & Dinners
Course materials include:
Bound printouts of PowerPoint lecture slides
Beer Color Guide
Beer Flavor Wheel
World Beer Cup Beer Detailed Style Guidelines
Glossary of Common Beer & Brewing Terms
Food & Beer Styles Pairing Guide
Bibliography of Useful Beer Books
By the end of this informative course, attendees will have the skills they
need
to build winning beer portfolios, participate effectively in beer-related
events,
and speak with authority regarding specialty beers with their customers.
Siebel
Institute of Technology, America's leader in brewing industry education,
offers
courses that give students the skills they need to thrive in the specialty
beer
market. Register soon to reserve your space! You can download registration
forms
along with our complete catalog in PDF form at
http://siebelinstitute.com/catalogs/pdfs/2011_wba_catalog.pdf
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zu5bfuS9al4U=]
NOTE:Discounts available for group bookings of 5 or more. For more
information
about the Professional Beer Tasting & Styles Course, contact Keith Lemcke at
klemcke at siebelinstitute.com
[mailto:klemcke at siebelinstitute.com] .
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Siebel Institute of Technology
1777 North Clybourn Ave
Chicago, Illinois 60614
312-255-0705
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Date: Mon, 5 Dec 2011 08:36:07 -0800
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Hop aroma
Hello group:
I have been having trouble getting hop aroma in my brews. I could use a bit
of a refresher or perhaps some advise.
I use a gravity feed counterflow chiller and I think that might be the root
of the issue. I recently went from 23L to 50L.
Will dry hoping help? Is there a special technique for using pellet hops in
a hop back or to dry hop. My last experience with pellet dry hoping was okay
but it turned out to be a gooey mess. The little buggers really expand when
you put them hot water.
Thanks for the help
It is good to be back into brewing again
Scott C. Dunn RPF
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End of HOMEBREW Digest #5885, 12/05/11
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