Our next installment of Zymurgy Live, the AHA’s new webinar series, will be with renowned beer expert and historian Randy Mosher. Members of the AHA can log on with us for a live presentation on Tasting Beer with Randy next Wednesday, August 24 at 7 p.m. EDT, 6 p.m. CDT.
We asked Randy a few questions about what attendees can expect to learn at next week’s webinar.
Q: Your webinar is going to cover the wide topic of “tasting beer.” Can you give us a quick preview of the kinds of things you’ll be covering in the presentation?
A: I’m going to try to cover a lot of ground. First there’s some basic neuroscience and why you should care about that. Then we’ll talk about vocabulary and why we are so poorly equipped for coming up with words for aromas, plus a tip or two. I’ll talk about malt aromas using a graphic from the new book, and we’ll taste our way through hops and then talk our way back to yeast. Then we’ll talk about the tasting process itself, and why you should never brush your teeth within an hour or so of critical tasting.
Q: Why is it so important to have a refined tasting palate as a homebrewer?
A: Well, your ability to critically taste in terms of technique, vocabulary, and broader aspects of style, balance, and other criteria places limits on your ability to brew, just as eyesight limits a realist painter. Of the questions I sent out when I was putting Mastering Homebrew together, that’s the thing that came back the strongest from all my brewing heroes. It’s just one of the fundamental building blocks. Can’t stress that enough.
Q: Do you have any suggested beer(s) or beer style(s) for attendees to have ready to taste along with the presentation?
A: Well, everybody loves hops these days, right? So let’s have a hoppy IPA (or as hoppy a beer as suits you) and we can talk about hop vocabulary, glycosides, observing bitterness, and more. If you want to do a second beer, perhaps some yeast-obvious beer is appropriate: something Belgian or possibly a hefeweizen.
Q: Can you tell us a little more about your newest book, Mastering Homebrew?
A: Sure. It’s been out since April, 2015, a big homebrew book with a strong focus on ingredients and recipes—flavor, really. I’ve been working on a revised and expanded version of Tasting Beer, which will be out in March, with a lot of new information in it, which is why I’m all pumped up on this topic.
Q: Can you tell us more about your work with 5 Rabbit Cerveceria and Forbidden Root?
A: I am actually a partner in 5 Rabbit Cerveceria and another brewery here in Chicago, Forbidden Root. My role in both is the same: I’m involved in the beers and the way we express ourselves. 5 Rabbit takes Latin American inspiration and turns it into lively, unique craft beer. At Forbidden Root we call ourselves “botanic brewers,” which means we try to create beers from hops and many other things to create unique, balanced, drinkable beers. We have a “gin’n’juice” concept beer and a cherry stem amaro out right now, and we also have a brewpub. We do a lot of pre-trials and tabletop blend-ups and other kinds of rapid prototyping with both breweries.
Space is limited, so reserve your seat now for Wednesday’s webinar with Randy, Tasting Beer.
The post Randy Mosher Discusses Upcoming Zymurgy Live Webinar appeared first on American Homebrewers Association.
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