On April 30, the Department of Food Science’s Fermented Foods and Beverage Program will host a Beers of Belgium Seminar for individuals interested in the science of brewing and beer, including craft and home brewers, distributors, sales people, bartenders and craft beer enthusiasts. The educational short course, part of Madison Craft Beer Week, is a nonprofit event to support the teaching activities of the UW’s fermentation sciences program.
The seminar will include a short history of brewing, followed by a sensory session examining the common flavors present in beer. The final talk, by noted beer writer, critic and Isthmus columnist Robin Shepard, will address the huge variety of Belgian beer styles available to American consumers, and will include a tasting of twelve different Belgian beers.
Attendees must be over 21 years of age and be prepared to present proof of age before attending this event.
1:00 – 1:45: Short History of Brewing
1:45 – 2:30: Basic Flavors of Beer – Sensory Analysis
2:30 – 2:45: Break
2:45 – 3:45: Belgian Beer Styles – Tasting and Appreciation
3:45 – 4:00: Wrap up and Discusion
Cost: $50 ($52.74 w/service fee)
Location: 205 Babcock Hall, Madison WI. Parking will be available in Lot 40 adjacent to Babcock Hall.
Attendees must register and pay online.Events and tagged food science by email@example.com. Bookmark the permalink.