Day 301

Aaaand we’re back.

I can’t say that was the most fun break ever. I went on my annual writing retreat, which was awesome as ever, but I had thought I’d get to spend more time with my beloved than one day, so it was a bit disappointing to be solo for so much of it.

We got our marks posted on the mondo Brewhouse Calculations assignment. I did better than I expected, but not as well as I could have if I’d planned my time better and not gone away for a 4-day derby weekend before it was due. I hope the schedules line up next semester because I’d like to sit in on it again. Truly, I think it was likely the most useful course so far, and I hate that it was a compressed course done in only 2 months.

Sensory class was all about white wines and food. We tasted 8 wines with foods that were spicy (curry), creamy (mac & cheese), sour (choucroute), bitter/acidic (salad with dressing) and fishy/oily (scallops).

The wines were:

  • Sauvignon Blanc from New Zealand
  • Pinot Grigio from Italy
  • Pinot Gris from France
  • Vouvray/chenin blanc from France
  • Viognier from S. France
  • Riesling Spatlese from Germany
  • Gerwurztraminer from Alsace
  • Chardonnay from Niagara Teaching Winery
IMG_20150707_080931

How I started Monday morning, making my 2.5 hour commute *almost* worth it

While I enjoyed the class and learned much about how alcohol, sweetness and acidity in wine affects the taste of the different foods, I can’t say I’m converted to white wine. Not that I’d ever turn one down, now that I know they don’t trigger my migraines any more. I much prefer the robust and complex reds, much the same way as I prefer robust and complex beers.

In the two hour break between Sensory and History, I finished the assignment that I’d had over a week to do and yet still left it to the last minute. Plus ca change, plus c’est la meme chose.

We had to choose one of the historical periods covered so far, and create a business plan for a brewery in that period. Since there were really only 2 of the 7 covered where women really brewed commercially, it somewhat limited my options. I chose medieval England, and my creative writing project assignment proposed a larger brewhouse for a brewster in Oxford circa 1311: it’s here if you want to read it. It’s a period that fascinates me, where the growth in the Church’s involvement in brewing sees a corresponding growth in it’s denigration of women in brewing to improve it’s market share. Once again, the group without the power (women) loses, and the group with power (men and the Church) makes the money. Craft Beer and Brewing magazine had a good article about it, written by Tara Nurin, the historian for the Pink Boot’s Society.

Leave a Reply

Your email address will not be published. Required fields are marked *