with Master Cicerone and Brewmaster Rich Higgins
Rich is in the process of putting together more classes and events for San Francisco Beer Week and beyond. Stay tuned!
SF Beer Week Off-Flavors Class
Off-Flavors Advanced 12 – Sat 2/2/19 (at The Beer Hall)
Beer Immersions Tours during SF Beer Week
- Beer Immersion: Alameda’s Malt, Beer, and Barrels, Thu 2/7/19
- Beer Immersion: San Francisco’s Dogpatch & SOMA Neighborhoods, Fri 2/8/19
Why sign-up for a beer class with Rich?
Rich is an experienced brewmaster, one of 18 Master Cicerones in the world, and a Certified Sommelier. He’s San Francisco’s premier beer educator, having taught over 100 beer classes, combining great information, personality, and beer into unforgettable classes.
- All class attendees must be 21 years of age or older.
Beer 201: Off-Flavors Advanced 12
at The Beer Hall, 1 Polk St., San Francisco, CA
Saturday, 2/2/18, 12:00 – 2:00 PM
2 hrs, 12 off-flavors tasted twice each
$75, includes a post-class draft beer of your choice (up to $10)
Tickets? Buy securely via Paypal.
Questions? Click to Send Rich a Message
Beer is a beautiful, natural product. But how it’s brewed, aged, and handled can affect its flavor, sometimes creating faults and flaws that are called off-flavors. Informed drinkers, Cicerones, and brewers must know how to taste them and prevent them from occurring!
Join Rich for an information-packed examination of all these flavors, and he promises to make tasting these important, bizarre-but-common flavors as fun as possible.
This combo workshop-and-tasting-quiz covers the 12 beer off-flavors listed in the Advanced Cicerone® Syllabus, with discussion of each compound’s flavor and aroma profile, source, and appropriateness. Each off-flavor is served and evaluated TWICE: first, during individual evaluation with discussion; second, during a blind taste test of all of the off-flavors plus a control beer.
This is a perennially popular class during SF Beer Week. Don’t miss out! No prior beer knowledge necessary, but any prior understanding of brewing and fermentation will help you. (And don’t worry if those weird flavors sound freaky — class includes a delicious, untainted beer of your choice afterwards!)
Off-Flavors Sampled (12): acetaldehyde (green apple), acetic acid (vinegar), chlorophenols (antiseptic), diacetyl (butter), DMS (cooked veggies), H2S (hard cooked eggs), isovaleric acid (sweaty socks), lactic acid (sourdough), lightstruck (skunky), mercaptan (drain), metallic, and trans-2-nonenal (papery oxidation) — YUM!