Prud’homme Beer Specialist, session 7.

Aaaaand back to the PowerPoint for session 7. Of course, it’s not like there are a lot of other ways to present pie charts and line charts easily, but I’d be much happier if there was another way of doing data visualization. This class was all about the Canadian beer market, with enough numbers and charts to make even this data nerd happy. By volume, by dollar amount, per capita , by gender, by province (did you know that the Yukon consumes more beer per capita than even Newfoundland? Me either!), by beer type (domestic, import, craft, etc), and beer …

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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 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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Prud’homme Beer Enthusiast, session 4

Monday was the last session of the Beer Enthusiast level of the Prud’homme courses. I’ve enjoyed it so much, I signed up for the next level, Beer Specialist, even before writing the test. We started the class with an overview of putting the right beer with the right food. This is a concept that I’d like to delve into more. Roger talked about the three C’s – complement, cut and contrast. A few examples were given, but this was just a small fraction of a bigger topic. The next topic was about cooking with beer. Honestly all I could think …

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