Mon, Nov 08, 6:00pm - 9:00pm Pacific Time
Fermented grain is the focus this session as we present the origins of beer, ingredients, production and styles. We discuss the international standards and the rise of the craft beer movement.
Taste the spectrum from pilsner to stout and lambic to Trappist then dive into multiple parallel fermentations with the production and styles of sake. Taste examples of various Seimaibuai from different regions of Japan and learn service traditions and options.
This workshop may be taken as part of our Somm Essentials program or individually a la carté. Your workshop fees can be applied to the cost of the program tuition if you would like to continue on. Payment plans are available for the full series
This course is available for "remote" learning and will be available to anyone with access to an internet device with a microphone (this includes most models of computers, tablets). Classes will take place with a "Live" instructor at the date/times listed below.
Upon registration, the instructor will send along additional information about how to log-on and participate in the class.
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San Francisco Wine School
San Francisco, California Online
San Francisco, California
San Francisco Wine School strives to open up the world of wine to serious students and enthusiasts everywhere while helping people of all levels break into the wine industry, advance their career, or simply pursue their passions. Founded by Master Sommelier and Certified Wine Educator David Glancy,...
This school has been carefully vetted by CourseHorse and is a verified SF educator.
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