June 17, 2010

A Little Education Thrown into My Beer Week

In a way every time you drink a beer, you're learning-sometimes it's as simple as learning what you like and don't like. 

But drinking beer with Sea salt, smoked salt, lemons, spicy nuts, MSG, Smoked Trout, Bacon, and Caramel Cheesecake takes the education to the next echelon.

The neatest thing I did for myself during beer week was attend the Monell Center afternoon tutorial at London Grill led by Marci Pelchat.

About 18 people signed up for the class including Tom Peters, and Jean Van Roy.  The associated brewery was Stoudts, so Jodi led the class, with Carol adjacent, and Mike Pearlman in tow as well.

We did a few olfactory tests, such as holding our nose and eating jelly beans.  You would pop an espresso one in and not realize it until you release your clamped nose.  It illustrated how much of what we taste is in the aroma.

Another exercise had us take a bite of the ever bitter Radicchio and rate its bitterness on a scale of 1 to 10.  Then we had to take some coarse sea salt, sprinkle it on and take another bite.  It was sweeter.
I never thought that adding salt to bitter would = sweet.

The expected pairing was the caramel cheesecake with Fat Dog Stout.  But then Jodi suggested we try the StoudtS Dbl IPA with the cheesecake-that was her preferred pairing.

You can hire Marci for private events. Email me if interested.

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