Prud’homme Beer Specialist, session 6.

To say I enjoyed this class is an understatement. It was more low-key than other classes, and was entirely sensory evaluation. There was only PowerPoint slide, and it was to identify the cheese for the beer pairing. The class started by tasting and evaluating wheat beers and wheat bocks, some of which had a heavy ABV, and then we moved on to the cheese and beer pairings. There was lots of chatter and laughter, which was a great way to spend a cold winter evening. We tried all of the cheese first with Hacker-Pschorr Munich Gold for comparison’s sake. According to my …

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Prud’homme Beer Specialist, session 5

A draught case study test. AND off-flavours. Not my night. I did not do well on the draught case study; I was so focused on finishing the chemistry course for my Niagara College application that I forgot about it until Tuesday afternoon. It really is too late to try and cram at that point. Sigh. I’m so glad that I’m almost done trying to learn a year-long course in two months. It will be nice to get my life back. And what can be said about the off-flavours? It’s not like anyone ever says they enjoyed making their taste buds …

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Cooking class

As well as the regular classroom sessions, the Prud’homme Beer Specialist level includes a cooking with beer class, held last night at Aphrodite Cooks. I met one of my classmates, Jen of Ltd. Supply, at her house before heading to the kitchen. She opened several of their homebrews for me to try: Mint Condition, a chocolate stout with an oh-so-subtle mint flavour imparted from fresh mint added during fermentation Have Your Carrot Cake and Drink It Too, made with carrots and spices. It tasted fantastic, but alas had no carbonation. Midnight in the Pumpkin Patch, a dark beer made with …

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Prud’homme Beer Specialist, session 4

Draught was the lesson for today, and I think the main thing I learned from it is that I am never ordering draught again unless it’s from a place that takes their beer more seriously than the corner sports bar. Does that make me sound like a beer snob? I’m trying to avoid that. It really is no biggie as I am not inclined to to to my corner sports bar to drink anyway. Also wrote a test on history, and got the test on ingredients, fermentation and ageing/packaging back that we wrote the week before. I am so focused …

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Prud’homme Beer Specialist, session 2

Tuesday night is becoming my favourite night of the week. That’s when I have beer school. Tonight’s class covered the last ingredient, water, and the effect that different levels of hardness and minerals can have. Now I understand why Dad’s home brew never tasted as good as he’d hoped it would. Our well water was extremely hard, giving the beer an unpleasant metallic taste. Fermentation was the next, my favourite part of the process, where the magic happens. I like that the creation of alcohol was seen as “God’s work” before science revealed what yeast was. I would love to …

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