Germany, day 3

Day 3: Tuesday, April 26th 07:45: Depart for Weihenstephan (Approx. 15 min walk) 08:00: Brew day at Weihenstephan 15:00: Tasting then Tour of Bavarian State Brewery Ow. Just ow. Not the first time I’ve made beer the morning after too much beer, and it won’t be the last either.

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 …

More…