Cedar Rapids Brewing Society

I talked to quite a few of you regarding Bricks wanting to have some people who would be willing to help discuss and train some of the finer points about beer to their staff.

They would like to hold this on Sunday Jan 8th and I am looking for a time we can get people there. I am guessing this would include some free beer but not 100% sure on what they are including. Please let me know if and when you can make it.

On a side note - if we ever want to have a meeting they indicated they have no problem letting us bring in our own beer and would be able to let us use the up stairs.

I was planning to take part in this. What, exactly, are they wanting us to teach?

From one of the owners themsleves:
"Basics of beer, pouring, glassware, why things are warm glass not cold, difference between hoppy, yeast smell, finish, etc. Recommendations on how to discuss beer with experienced drinkers. Really just any pointers."

I'd be interested in helping out. I should be avaliable most of the day, later afternoon would be better though.

I too would be available and willing to help. I could put together a short plan if no one else wants to.

On 01/03/2012 04:46 PM, tompb wrote:

I'd be interested in helping out. I should be avaliable most of the day, later afternoon would be better though.



Runamok Brewing

Jesus must have been a yeast. Who else could turn water into wine?

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How many folks do you need? Don't want to mob the place with Beer Nuts (too many cooks, etc.)

I'm probably available if you need more folks.

I think they would be impressed with a good showing - I plan on sitting back and learning a few things myself. While drinking a beer or two of course. Plus it could open the door for future opportunities. There is football that day but how about say 1-4 - after church for those that attend and not too late the wives wont let us come out anymore. Or I am up for anything - what were you thinking for later in the day - like 6ish?

carrisr wrote:I too would be available and willing to help. I could put together a short plan if no one else wants to.

That would be great!!!

Greg

I would prefer the earlier session 1ish. I think a print out the BJCP guidelines for future reference is a good startt. Also contaminations and causes would be good

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off flavors

Sounds good - so unless I hear any different I would shoot from 1-4. I will wait until tomorrow to let him know.

I think that's what's important is when they can get enough of their staff there to participate. Otherwise we're just preachin' to the choir.

On 01/04/2012 03:05 PM, Reebekili wrote:

Sounds good - so unless I hear any different I would shoot from 1-4. I will wait until tomorrow to let him know.

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I might show up as well.. i might learn something...and drink something. Although this sounds like the perfect fit for a beer sommelier in the group as its probably going to be more important on how the beer is handled than judged. You could talk on anything from temp to serving vessel to pizza selection.

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-----Original message-----

From: carrisr <brew-events@crbeernuts.org>
To: brew-events@crbeernuts.org
Sent: Wed, Jan 4, 2012 21:31:37 GMT+00:00
Subject: Re: Beer Tasting/Training @ Bricks on Sunday Jan 8th


I think that's what's important is when they can get enough of their staff there to participate. Otherwise we're just preachin' to the choir. On 01/04/2012 03:05 PM, Reebekili wrote: : Sounds good - so unless I hear any different I would shoot from 1-4. I will wait until tomorrow to let him know. Randy Carris Trouble Brewing CR Beer Nuts Event Coordinator
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1-4 will work for me. As Randy said though, it's more important when the staff will be there. And Travis, BJCP judge or not, no one can highlight the finer points of Olde English and Grain Belt Premium better then you.

Agree with Big T here - more like Cicerone than BJCP for these folks.

Certainly we'll talk about the different styles of beer and what makes them the way they are - hoppy, malty, sour, etc.

We should have the staff taste the same beer in warm glasses and super cold ones for different beer styles so they can see the impact.

Things like pouring a beer with a decent amount of head is actually a good thing and show them how to pour one - down the middle not down the side of the glass.

If they'll bring out some pizza or other foods, have the staff try them with different styles of beer so they can make recommendations if asked - "what beer goes best with this?"

Just some ideas to run with.