2/10/15 5:30pm – 10:00pm Beer Pairing Dinner with Ben Johnson of Faction and Midnight Sun at The Hog’s Apothecary #SFBW2015

Tuesday, February 10th 5:30pm – 11:00pm  Brewmaster’s Dinner with Faction Brewing (Alameda, CA) and Special Guests Midnight Sun (Anchorage, AK) Faction Brewing sold their first kegs right around the time Hog’s sold our first pints. Started by Bay Area Brewing legend Rodger … Continue reading

2/12/15 – 2:30pm – 4:00pm The Importance of Style: Meet The Brewer(y) Talk and Tasting with Ol’ Republic, Nevada City, CA #SFBW2015

Thursday, February 12th 2:30 – 4:00pm “The Importance of Style” Meet The Brewer(y) with Jim Harte of Ol’ Republic Please join me and Jim Harte Founder of Ol’ Republic Brewing at 2:30pm on the afternoon of Thursday the 13th of February … Continue reading

“Sumac Summer” Release Pt 2: Dinner with Craftsman Brewmaster, Mark Jilg – Sunday August 11th

…In March of 2013 I was invited to do a week long stage at Craftsman as part of my continued study for the Master Cicerone Exam, which I will taking this October. As we were planning my visit Craftsman Owner/Brewmaster, Mark Jilg asked if I had any particular style I would like to explore. I mentioned to Mark that I had always wanted to brew a Belgian Style Witbier with Sumac in hopes that replacing the style’s traditional spices (curacao and grains of paradise) with Sumac would result in a summer beer that reads a bit more fruity and tangy or tart than fruity and spicy…

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Craftsman “Sumac Summer Ale” Release Party pt.1 – “Summer Sour Saturday Wit Brunch”

In March of 2013 I was invited to do a week long stage at Craftsman as part of my continued study for the Master Cicerone Exam, which I will taking this October. As we were planning my visit Craftsman Owner/Brewmaster, Mark Jilg asked if I had any particular style I would like to explore. I mentioned to Mark that I had always wanted to brew a Belgian Style Witbier with Sumac in hopes that replacing the style’s traditional spices (curacao and grains of paradise) with Sumac would result in a summer beer that reads a bit more fruity and tangy or tart than fruity and spicy…

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Hey, Remember Bavaria?

…It was not that long ago that Bavaria was thought to be to beer what Burgundy or Barolo is to wine. Since Bavarian breweries had the most developed practices and most stringently enforced beer quality standards in the world, it was simply a matter of course that they would produce the best beers. Today as consolidation has seen some of Bavaria’s most celebrated brands swallowed by conglomerates and the rise of craft brewing throughout the US has shrunk our reliance on imports, excitement around Bavarian imports is as muted as it has been at any time during my beer career. Looking over the the menus of “taste-making” craft beer bars today, we see plenty of local beers and Belgian beers, even Italian and Scandinavian breweries are well-represented. Meanwhile Bavarian-brewed selections are often scarce or even forgotten altogether.

So why is this happening…?

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