Fermented grain is the focus this session as we present the origins of beer, ingredients, production and styles. We discuss the international standards and the rise of the craft beer movement. Taste the spectrum from pilsner to stout and lambic to Trappist then dive into multiple parallel fermentations with the production and styles of sake. Taste examples of various Seimaibuai from different regions of Japan and learn service traditions and options.
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Earlier Event: April 11APRIL WINE CLUB PICK UP PARTY (SAN JOSE)
Later Event: April 28SAN FRANCISCO WINE SCHOOL-SOMM ESSENTIALS 9 - Spirits (SAN JOSE)