Day 392

Ooof. Where did the last four weeks go? Things are definitely ramping up in this last semester. Six new courses, lots of group work, lots of commuting (yay) and the stress of knowing that we have to rejoin the real world in a few short months. The courses are more business-oriented this semester: Management – in the first four weeks of the semester, we’ve learned about management styles, some accounting (income statements and balance sheets mostly) and started looking at elements of business plans. The big project for this is to create a business plan for a fictional brewery in groups of …

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Day 343

Two exams today, in Sensory and History. It’s amazing how my attitude towards studying for either of them shifted dramatically in view of the fact that I already had a passing mark in both of them, and well, summer. I have an exam for my elective, Myths and Legends, tomorrow night. It’s the only thing that I am in danger of failing since I began the program, primarily because it has nothing to do with the program. That and it’s an online course. I haven’t the self discipline to stay on top of it, so I shall be cramming like mad tomorrow because …

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Day 336

We finished this semester’s Sensory with our beer cocktail presentations. There were some really interesting combinations came out of our experimentations, and it makes me want to experiment more with beer as an ingredient. Top row: Champagne Supernova – prosecco and beer made it bubbly and dry Red Sky at Night – my group’s concoction, using grilled strawberry puree, basil, cachaca, ginger liqueur and Weyebacher’s Tart Nouveau. Farmhands Paradise – mango based. Not my favourite, but it won the tasting competition. Bottom row: Thomas More aka Rosie O’Dillon – this was lovely, with Dillon’s rose gin. Mocha Beer Float – they used …

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Day 322

It’s official. I am not a wine person. I can appreciate them, but it appears the ones I like will still gift me with a headache (not a migraine, thank the gods!). This was brought home to me during Monday’s Sensory class on sweet and fortified wines. I had always wondered what the difference was between these two classifications – now I know that sweet wines occur when the grape is dehydrated through freezing, dehydrating or through “noble rot”, and the fortified wines have a distilled grape spirit (brandy or a neutral) added either during or after fermentation. Our tasting flight included(from …

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Day 308

Red wine, oh how I could love you. If only you didn’t leave me with a bloody headache. Although, it’s nice to see you’ve eased up on the migraines, so I guess that’s something. At this rate, I should be able to drink you without hurting my brain sometime around 2030. Yes, Sensory class was all about red wine. And food. There are worse ways to spend a Monday morning than eating steak and drinking a cab franc, the one red I would risk a headache for. So delicious. Then on to History and a look at Prohibition both in …

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