Brookston Beer Bulletin

Jay R. Brooks on Beer

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SSU Beer Appreciation Course Archive

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Welcome Students to Beer Appreciation

Welcome to Beer Appreciation Certificate – SCI 800; # 4141 through Sonoma State University. I created this space to share additional resources, links and further reading for each session (or one-hour time) of the 36-hour course. This is a private space and is available only to students of this course. Please do not share the link.

About

Welcome to Beer Appreciation Certificate – SCI 800; # 4141 through Sonoma State University. I created this space to share additional resources, links and further reading for each session (or one-hour session) of the 36-hour course. This is a private space and is available only to students of this course. Please do not share the link.

This course has been divided into three tracks of study, with a goal of teaching each of them in roughly equal measure to provide a comprehensive overview of the brewing industry and related beer businesses. The three tracks are the following:

  1. Brewing
  2. The Business of Beer
  3. Beer Appreciation

Each class is three hours, and will contain three sessions. Most classes will include one session from each of the three tracks.

For each of our 36 hours of the course, which I’m calling “sessions,” I’ll post an overview of the topic, where it fits in the three tracks, along with relevant links to information that was, or will be, covered in class and some suggestions for additional reading should you be interested in delving deeper into any part of what was covered.

Session 1.1: Beer History, Pt. 1: Ancient History

Guest Speaker: Jay Brooks
Topic: Beer History From Pre-Civilization Through the Industrial Revolution
Tasting: No

In the first hour of our first meeting, we’ll delve into the origins of brewing beer from the very beginnings of civilization through its importance to early man as well as the rise of civilization itself.

Some Links Relevant to the Presentation:

Films to Watch:

  • How Beer Saved the World

Further Reading:

  • The Barbarian’s Beverage: A History of Beer in Ancient Europe by Max Nelson
  • The Beer Bible by Jeff Alworth
  • The Curiosities of Ale & Beer by John Bickerdyke
  • Drink: A Cultural History of Alcohol by Iain Gately
  • The Ghost Map by Steven Johnson
  • Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages by Patrick E. McGovern

Session 1.2: What is Beer? Brewing Basics & Equipment

Guest Speaker: Jeremy Marshall, brewmaster for Lagunitas Brewery
Topic: What is Beer? Brewing Basics & Equipment
Tasting: No

In the second hour of our first meeting, we’ll learn the basics of brewing beer and have a brief tour of the Lagunitas brewery.

Some Links Relevant to the Presentation:

  • The Brewmasters: Jeremy Marshall – Lagunitas
  • Jeremy Marshall Interview

Films to Watch:

  • Inside the Lagunitas Brewery

Session 1.3: The Basics Types of Beer; Ale, Lager & Hybrids

Guest Speaker: Fal Allen, brewmaster for Anderson Valley Brewing
Topic: The Basics Types of Beer; Ale, Lager & Hybrids
Tasting: Yes

In the third hour of our first meeting, we’ll examine the differences between the two primary types of beer — ales and lagers — along with a third catchall group known as hybrids, which don’t fit either of the other two We will also sample several beers to help identify the differences between these general types of beer.

Some Links Relevant to the Presentation:

Films to Watch:

  • Heelch O’ Hops Double IPA: Bahl Hornin’ Session with Fal Allen
  • Interview: Fal Allen, Brewmaster, Anderson Valley Brewing Company

Further Reading:

  • Barley Wine: History, Brewing Techniques, Recipes by Fall Allen and Dick Cantwell

Session 2.1: Homebrewing

Guest Speaker: Jamil Zainsheff, homebrewing author and brewmaster/owner of Heretic Brewing and Mike McDole, prominent local homebrewer, regular on the Brewing Network and winner of the Samuel Adams’ Longshot Homebrew Competition
Topic: Homebrewing
Tasting: No

Award-winning homebrewers Jamil Zainsheff and Mike McDole will discuss homebrewing, and how the hobby has grown since it was re-legalized in 1978. Zainasheff will also discuss making the transition from a hobby brewer to a professional commercial brewer.

Some Links Relevant to the Presentation:

Films to Watch:

  • I Am A Homebrewer

Further Reading:

  • Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John Palmer
  • The Complete Joy of Homebrewing by Charlie Papazian
  • How to Brew by John Palmer
  • Yeast: The Practical Guide to Beer Fermentation by Chris White and Jamil Zainasheff

Session 2.2: History of Beer, Pt. 2: The Industrial Age

Guest Speaker: Bob Brewer, Anchor Brewing
Topic: The History of Beer, Part 2: The Industrial Age
Tasting: No

Longtime Anchor Brewing employee and tour guide Bob Brewer will talk about the history of beer from the industrial revolution through the transition of Anchor Brewery to a craft brewer beginning in 1965.

Some Links Relevant to the Presentation:

Films to Watch:

  • “As We Like It,” Promotional Beer Film, 1952
  • A Tour of the Anchor Brewery
  • Visit a German Beer Factory, 1930

Further Reading:

  • Ambitious Brew by Maureen Ogle

Session 2.3: Tasting Beer

Guest Speaker: Jay Brooks
Topic: Tasting Beer: The ANTMODE System
Tasting: Yes

In this hour, I’ll take through the process of critically evaluating beer, the way it’s judged in competitions, and what judges look for in a beer.

Some Links Relevant to the Presentation:

Further Reading:

  • Tasting Beer by Randy Mosher*

Session 3.1: Beer History, Pt. 3: The Modern Era

Guest Speaker: Don Barkley, brewmaster Napa Smith Brewing

Topic: Beer History: The Modern Era

Tasting: Yes

Don Barkley, who was the original assistant brewer at America’s first modern microbrewery, New Albion Brewing, went on to co-found Mendocino Brewing and be the brewmaster there, creating Red Tail Ale and Eye of the Hawk among many others before leaving the brewery around 1999. He’s gone on to be the brewmaster at Napa Smith Brewing, Napa County’s only production brewery.

Some Links Relevant to the Presentation:

Films to Watch:

  • Jack McAuliffe showing us around the old site of his New Albion Brewery
  • Vintage New Albion Tasting 2012

Further Reading:

  • The Audacity of Hops: The History of America’s Craft Beer Revolution by Tom Acitelli
  • The Craft Beer Revolution: How a Band of Microbrewers Is Transforming the World’s Favorite Drink by Steve Hindy

Session 3.2: Beer Law

Guest Speaker: Don Winkle, attorney with Spaulding McCullough & Tansil LLP, specializing in representing craft breweries.

Here’s a short biography:

“Don Winkle practices primarily in the areas of business and real estate transactions including corporation; nonprofit, LLC and partnership formation and succession planning; negotiating and closing business transactions of all kinds such as stock and asset purchase agreements, equity and debt financing, manufacturing contracts, various employment-related contracts, and UCC secured transactions. With the rapid growth of the craft beer, wine, and spirits industries, Don has actively pursued the development of a beverage-related practice. In addition to the aforementioned practice areas, Don’s beverage industry clients look to Don to assist with intellectual, personal, and real property matters, entity conversion and capital restructuring, capital improvements, and hops and grape purchase agreements. His efforts have resulted in his recognition as a Super Lawyer of Northern California. In addition to his law degree, Don holds a Bachelor of Science degree in Computer Science. Don is a decorated veteran of the United States Navy Submarine service.”

Topic: Beer Law
Tasting: No

In this hour we’ll be examining the law surrounding opening and operating a brewery.

Some Links Relevant to the Presentation:

Further Reading:

  • Brewing Up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery by Sam Calagione
  • The Economics of Beer by Johan F.M. Swinnen (Editor)
  • Progressive Business Plan for a Microbrewery: A Comprehensive, Targeted Fill-in-the-Blank Template by Nat Chiaffarano

Session 3.3: The Taxonomy of Beer Pt. 1: Ales

Guest Speaker: Daniel Del Grande, brewmaster of Bison Brewing
Topic: The Taxonomy of Beer Pt. 1: Ales
Tasting: Yes

Putting into practice what we learned about tasting beer last week, we’ll taste several examples of various types of ales.

Some Links Relevant to the Presentation:

Further Reading:

  • Tasting Beer by Randy Mosher

Session 4.1: The Taxonomy of Beer Pt. 2: Lagers

Guest Speaker: Dan Gordon, brewmaster of Gordon Biersch
Topic: The Taxonomy of Beer Pt. 2: Lagers
Tasting: Yes

Putting into practice what we learned about tasting beer over the last two weeks, we’ll taste several examples of various types of lagers.

Some Links Relevant to the Presentation:

Further Reading:

  • Tasting Beer by Randy Mosher

Session 4.2: Brewpubs

Guest Speaker: Natalie Cilurzo, co-founder of Russian River Brewing
Topic: Brewpubs
Tasting: No

Brewpubs make up the majority of American craft brewers, although the percentage is in decline. Here’s how the Brewers Association defines a brewpub:

“A restaurant-brewery that sells 25 percent or more of its beer on site. The beer is brewed primarily for sale in the restaurant and bar. The beer is often dispensed directly from the brewery’s storage tanks. Where allowed by law, brewpubs often sell beer “to go” and /or distribute to off site accounts. Note: BA re-categorizes a company as a microbrewery if its off-site (distributed) beer sales exceed 75 percent.”

There are advantages and disadvantages to operating a brewpub. Natalie Cilurzo, co-founder of the Russian River Brewing Co., which started as a brewpub, but a few years ago added a separate production brewery knows the difference between the two and will talk to us about brewpubs.

Some Links Relevant to the Presentation:

Further Reading:

  • The Brewers Association’s Guide to Starting Your Own Brewery by Dick Cantwell (2013) or Ray Daniels (2006)
  • A Brewer’s Guide to Opening a Nano Brewery by Dan Woodske
  • Brewing Up a Business: Adventures in Beer by Sam Calagione

Session 4.3: Sour & Barrel-Aged Beer

Guest Speaker: Vinnie Cilurzo, co-founder and brewmaster of Russian River Brewing
Topic: Sour & Barrel-Aged Beer
Tasting: Yes

Vinnie Cilurzo, co-founder and brewmaster of Russian River Brewing, will talk to us about sour beers and also barrel-aged beer.

Some Links Relevant to the Presentation:

Further Reading:

  • American Sour Beers by Michael Tonsmeire
  • Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition by Phil Markowski
  • Wild Brews: Beer Beyond the Influence of Brewer’s Yeast by Jeff Sparrow

Session 5.1: Beer Ingredients – Water

Topic: Beer Ingredients – Water
Guest Speaker: Colin Kaminski
Tasting: No

Colin Kaminski is the brewmaster at Downtown Joe’s in Napa, and the co-author of “Water: A Comprehensive Guide for Brewers.” He’s be talking about one of the most overlooked aspects of brewing, which accounts for 90-95% of your beer: water.

Some Links Relevant to the Presentation:

Further Reading:

  • Water: A Comprehensive Guide for Brewers by Colin Kaminski and John Palmer

Session 5.2: Professional Brewing

Topic: Professional Brewing
Guest Speaker: Mark Carpenter
Tasting: Yes

Mark Carpenter joined the Anchor Brewery and has brewed there for over forty years. He’s talk to us about his experiences in the industry over those four decades and discuss what has changed over that time.

Some Links Relevant to the Presentation:

Films to Watch:

  • Brewmaster Mark Carpenter Celebrates 40 Years at Anchor

Further Reading:

  • The Brewer’s Apprentice: An Insider’s Guide to the Art and Craft of Beer Brewing, Taught by the Masters by Greg Koch
  • Brewing (Second Edition) by Michael J. Lewis andTom W. Young
  • Standards of Brewing: Formulas for Consistency and Excellence by Charles W. Bamforth

Session 5.3: Cooking with Beer

Topic: Cooking with Beer
Guest Speaker: Sean Paxton, the Homebrew Chef
Tasting: Yes

Sean Paxton is a mad alchemist in the kitchen, creating dishes with beer and serving them with perfectly paired potions. He’ll give a demonstration of cooking with beer and talk about the principles used to created beer-infused dishes.

Some Links Relevant to the Presentation:

Further Reading:

  • The Best of American Beer and Food: Pairing & Cooking with Craft Beer by Lucy Saunders
  • The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food by Garrett Oliver

Session 6.1: Barley & Malting

Topic: Barley & Malting
Guest Speaker: Peter Hoey
Tasting: No

Peter Hoey has brewed for a number of Bay Area breweries including Bison Brewing, Sacramento Brewing and his own Odonata Brewing, before joining Brewers Supply Group, a company specializing in malted barley. Hoey has given five-hour seminars on barley and is also an instructor at the American Brewers Guild. He will talk to us about how barley, wheat, rye and other grains are used in brewing.

Some Links Relevant to the Presentation:

Films to Watch:

  • Malting Barley
  • Malting Barley – Malting Process

Further Reading:

  • Malt: A Practical Guide from Field to Brewhouse by John Mallett

Session 6.2: California Beer

Topic: California Beer and the Regulatory Landscape
Guest Speaker: Tom McCormick
Tasting: No

Tom McCormick is the Executive Director of the California Craft Beer Association, a trade organization for the small brewers of California. Tom has also previously owned a beer distributorship and ran an organic brewery so brings a wealth of experience to talk about the business of breweries and how they function in California and beyond.

Some Links Relevant to the Presentation:

Films to Watch:

  • CCBA’s 25th Anniversary

Session 6.3: Cheese & Beer

Topic: Cheese and Beer
Guest Speaker: Janet Fletcher
Tasting: Yes

Janet Fletcher was a longtime food writer at the San Francisco Chronicle, and often wrote about beer for the newspaper, as well. She recently published the book “Cheese & Beer.” She will lead us through a tasting of six cheeses paired with three beers, and discuss the principles for pairing the two.

Some Links Relevant to the Presentation:

Films to Watch:

  • Beer and Cheese Pairing with Brewmaster Garrett Oliver at Murray’s Cheese Shop
  • Beer and Cheese Pairings (BA)

Further Reading:

  • Beer and Cheese: 50 delicious combinations by Vinken & Van Tricht
  • The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food by Garrett Oliver
  • Cheese & Beer by Janet Fletcher
  • The Cheese Lover’s Companion by Sharon Tyler Herbst and Ron Herbst
  • The World Cheese Book by Juliet Harbutt

Session 7.1: Yeast

Topic: Yeast
Guest Speaker: Chris White
Tasting: No

In our first hour, we’ll continue our discussion about beer’s four main ingredients with a talk about yeast. Speak Chris White founded White Labs, one of the first yeast banks catering to the craft beer industry and homebrewers as a source of brewer’s yeast. He’s also written the seminal work on brewing yeast, Yeast: The Practical Guide to Beer Fermentation, co-written with Jamil Zainasheff, who spoke to the class in our second week.

Some Links Relevant to the Presentation:

Films to Watch:

  • Science of Beer: Tapping the Power of Brewer’s Yeast

Further Reading:

  • Yeast: The Practical Guide to Beer Fermentation by Chris White and Jamil Zainasheff

Session 7.2: So You Want To Start A Brewery?

Topic: So You Want To Start A Brewery?: Production Breweries
Guest Speaker: Tony Magee
Tasting: No

Lagunitas Brewery founder Tony Magee will discuss starting and running a production brewery. Tony also recently published So You Want to Start a Brewery?: The Lagunitas Story about his experiences in the brewing industry.

Some Links Relevant to the Presentation:

Films to Watch:

  • Lagunitas Founder Tony Magee on The Interview Show
  • Tony Magee tells the story of Lagunitas Brewing Co.
  • 2014 Brewbound Brew Talks Chicago: A conversation with Tony Magee of Lagunitas

Further Reading:

  • The Brewers Association’s Guide to Starting Your Own Brewery by Dick Cantwell (2013) or Ray Daniels (2006)
  • A Brewer’s Guide to Opening a Nano Brewery by Dan Woodske
  • Brewing Up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery by Sam Calagione
  • So You Want to Start a Brewery?: The Lagunitas Story by Tony Magee

Session 7.3: Sensory Analysis of Beer

Topic: Sensory Analysis of Beer
Guest Speaker: Nicole Erny
Tasting: Yes

Nicole Erny is one of only six Master Cicerones in the world, and the only female to reach the plateau of the Cicerone program. She now works with the Cicerone program and condcts tutored tastings around the country. She’ll talk more about the sensory analysis of beer.

Some Links Relevant to the Presentation:

Further Reading:

  • Neurogastronomy: How the Brain Creates Flavor and Why It Matters by Gordon M. Shepherd
  • Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good by Barb Stuckey
  • Tasting Beer by Randy Mosher

Session 7.4: A Visit to a Small Brewery (Extra Credit Field Trip)

Topic: A Visit to a Small Brewery
Guest Speaker: J.J. Jay
Tasting: Maybe

Right across the street from Lagunitas is the Petaluma Hills brewery, a much smaller brewhouse than what we’ve seen in class. After our regular class ends, we’ll walk across the street to see the brewery and listen to J.J. give his perspective on opening a brewery to contrast Tony Magee’s experiences and also to see brewing on a different scale.

Some Links Relevant to the Presentation:

  • Petaluma Hills Brewing

Films to Watch:

Session 8.1: Keg, Cask & Draft Systems

Topic: Keg, Cask & Draft Systems
Guest Speaker: Brian Hunt
Tasting: No

Brian Hunt’s first job in brewing was with the once giant Schlitz Brewing Co., after earning his degree in fermentation science at U.C. Davis. He’s gone on to build other local breweries before founding his own Moonlight Brewing Co. in Santa Rosa. Moonlight Brewing is a nearly one-man operation with Brian designing, brewing, selling and delivering all of his own beer. He’ll talk to us about the various ways in which draft beer is delivered to customers, how draft systems are set up and operated.

Some Links Relevant to the Presentation:

Films to Watch:

  • Brian Hunt of Moonlight Brewing’s philosophy on beer styles

Further Reading:

  • Draught Beer Quality Manual by the Brewers Association [ pdf ]

Session 8.2: Beer Distribution

Topic: Beer Distribution
Guest Speaker: Ron Lindenbusch and Tony Amaral
Tasting: No

Ron Lindenbusch was working for a beer distributor when he first met Tony Magee. He’s been working at Lagunitas ever since, working closely with distributors all over the country as the brewery has spread out from state to state. Ron will go over the nuts and bolts of how the distribution system works. Ron will be joined by Tony Amaral, from Mesa Beverage, a local beer distributor.

Some Links Relevant to the Presentation:

Films to Watch:

  • Beer Distributors Deliver our Favorite Beer to Retail Stores: Learn How They Do It

Session 8.3: IPAs & Hoppiness

Topic: IPAs & Hoppiness
Guest Speaker: Mitch Steele
Tasting: Yes

Mitch Steele started his brewing career at one of the smallest microbreweries, San Andreas Brewing in Hollister, California. He then spent a number of years brewing for Anheuser-Busch before joining Stone Brewing in San Diego as their brewmaster. Mitch published the book “IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale” in 2012. Mitch will talk about India Pale Ales, without a doubt the hottest beer style these days.

Some Links Relevant to the Presentation:

Films to Watch:

  • Mitch Steele on IPA’s

Further Reading:

  • Amber, Gold & Black: The History of Britain’s Great Beers by Martyn Cornell
  • Hops and Glory by Pete Brown
  • IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele

Session 9.1: Hop Farming

Topic: Hop Farming
Guest Speaker: Marty Kuchinski
Tasting: No

Marty Kuchinski and his wife Claudia operate the family hop farm Hops-Meister, LLC near Clearlake, California. Marty will talk to us about how hops are grown.

Some Links Relevant to the Presentation:

Films to Watch:

  • Beer U: Hops
  • Hops Crops in the Yakima Valley
  • Hops from Hallertau
  • Hops TV Playlist (!5 Episodes)
  • Oregon Hops

Further Reading:

  • For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops by Stan Hieronymus

Session 9.2: Hop Chemistry

Topic: Hop Chemistry
Guest Speaker: Matt Brynildson
Tasting: No

Before Matt Brynildson became a brewer, and the brewmaster for Firestone Walker Brewing, he was a hop chemist. Matt also works as a consultant and representative of the Hop Growers of America, and has given numerous talks on the chemistry of hops.

Some Links Relevant to the Presentation:

Films to Watch:

  • Hops Chemistry

Further Reading:

  • For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops by Stan Hieronymus

Session 9.3: Chocolate & Beer

Topic: Chocolate and Beer
Guest Speaker: Pete Slosberg
Tasting: Yes

While Pete Slosberg may most well-known for founding Pete’s Wicked Ales, after he sold his beer company, he started a high-end chocolate company called Cocoa Pete’s. Pete will talk to us about method for thinking about beer flavor and also about pairing chocolate and beer together.

cocoa-petes

Some Links Relevant to the Presentation:

Films to Watch:

  • How to Pair Beer and Chocolate (Beer Geek Nation)

Session 10.1: Quality Control, Sanitation & Cleanliness

Topic: Quality Control, Sanitation & Cleanliness
Guest Speaker: Arne Johnson
Tasting: Yes

Arne Johnson, brewmaster at Marin Brewing, will discuss the day-to-day challenges of brewing and the importance of Quality Control, Sanitation and Cleanliness in the brewery.

Some Links Relevant to the Presentation:

Further Reading:

  • Standards of Brewing: Formulas for Consistency and Excellence by Charles W. Bamforth

Session 10.2: Selling Beer

Topic: Selling Beer, Off-Premise vs. On-Premise
Guest Speaker: Amy Gutierrez and Dave Keene
Tasting: No

Amy Gutierrez is the beer buyer for BevMo, one of the leading retailers in California for craft beer. She’s been with BevMo nearly 20 years and will talk about the retailing of beer. Dave Keene is the owner of the Toronado Pub on lower Haight in San Francisco, the premiere beer bar in the city. He’s talk about running a beer bar, curating the tap list and putting on events.

Some Links Relevant to the Presentation:

Session 10.3: Pairing Food & Beer

Topic: Pairing Food and Beer
Guest Speaker: Rich Higgins
Tasting: Yes

Rich Higgins, one of only 9 Master Cicerones worldwide, will talk to us about the basic principles of pairing food and beer.

Some Links Relevant to the Presentation:

Films to Watch:

  • Beer and Food Pairing with Lucy Saunders
  • How to Pair Food with Beer (CHOW)

Further Reading:

Session 11.1: Beer Packaging, Aging & Storing

Topic: Beer Packaging, Aging & Storing
Guest Speaker: Dave McLean
Tasting: No

Dave McLean opened the Magnolia Pub & Brewery in the Haight in 1997, and is one of the few breweries to consistently make cask beer. He’s also recently opened a second brewery in the Dogpatch neighborhood, which will also be a package brewery. He’ll be talking to us about the different ways that beer can be packaged for consumers, such as cans, bottles, growlers, kegs, firkins and kegs. He’ll also discuss how to store your beer, and the best way to age those few beers that are improved by being laid down.

Some Links Relevant to the Presentation:

Further Reading:

  • Draught Beer Quality Manual by the Brewers Association [ pdf ]
  • Vintage Beer: A Taster’s Guide to Brews That Improve over Time by Patrick Dawson

Session 11.2: Cicerones & Sommeliers

Topic: Cicerones & Sommeliers
Guest Speaker: Nicole Erny (and Ray Daniels, by Skype)
Tasting: No

Cicerones are essentially sommeliers for beer, that is beer stewards, which is a job, not an accolade. I’ll talk us through the different programs available in the U.S., and then Ray and Nicole will talk more specifically about the Cicerone program that Ray devised.

Some Links Relevant to the Presentation:

Films to Watch:

  • Interview with Ray Daniels
  • Ray Daniels presents “Cicerone Certification Program”

Further Reading:

  • Beer Server Training for Brewpubs by the Brewers Association [pdf]
  • Beer Sommelier: A Journey Through the Culture of Beer Hardcover by Pietro Fontana
  • Beer Steward Handbook, Second Edition by the MBAA

Session 11.3: Pilsners and German Beer

Topic: Pilsners and German Beer
Guest Speaker: Lars Larson
Tasting: Yes

Lars Larson studied brewing in Germany and is the brewmaster at Trumer Brauerei in Berkeley, which makes one of the best American pilsners, based on an Austrian recipe from the sister brewery outside Vienna. Lars will talk to us about pilsners and German brewing more specifically.

Some Links Relevant to the Presentation:

Films to Watch:

  • Discover the world of Pilsner Urquell
  • Trumer Pils — The Perfect Pour

Further Reading:

  • Continental Pilsener by David Miller
  • Prost!: The Story of German Beer by Horst D. Dornbusch

Session 12.1: Building Beer Brands

Topic: Building Beer Brands
Guest Speaker: Shaun O’Sullivan
Tasting: No

Shaun O’Sullivan co-founded the 21st Amendment Brewery & restaurant in 2000, and was one of the first in California to can their beer. They’re currently building their own production brewery in San Leandro thanks in part to the way the’ve built their brand over the years. Shaun will discuss building a beer brand and share with us their ups and downs that got them where there are today.

Some Links Relevant to the Presentation:

Further Reading:

  • Brand Bible: The Complete Guide to Building, Designing, and Sustaining Brands by Debbie Millman
  • Brand Thinking and Other Noble Pursuits by Debbie Millman
  • Building a Big Small Business Brand: How to Turn Your Brand into Your Most Valuable Asset by Dan Antonelli
  • Great American Beer: 50 Brands That Shaped the 20th Century by Christopher O’Hara
  • Hello, My Name Is Awesome: How to Create Brand Names That Stick by Alexandra Watkins

Session 12.2: Beer & Health

Topic: Beer and Health
Guest Speaker: Charles Bamforth
Tasting: No

Charles Bamforth is the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences in the Food Science and Technology department of UC Davis, a position he’s held for over 16 years. Prior to that, Bamforth was the Director of Research at the Brewing Research International in Great Britain, and also worked as a Research Manager with Bass plc. Bamforth is also the author of numerous books, textbooks and papers, including the more consumer-oriented Beer Is Proof God Loves Us and Grape vs. Grain. It’s the subject matter of those two books that he’ll talk to us about, concerning the health benefits of beer and why beer is best.

Some Links Relevant to the Presentation:

  • Charles Bamforth’s UC Davis Faculty Page

Films to Watch:

  • Authors@Google: Charles Bamforth
  • Beer: A beautiful artistic symphony
  • Microbes After Hours: The Microbiology of Beer

    • Further Reading:

    • Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing by Charles W. Bamforth
    • Grape vs. Grain: A Historical, Technological, and Social Comparison of Wine and Beer by Charles Bamforth

    Session 12.3: The Future of Beer

    Topic: The Future of Beer
    Guest Speaker: Keith Greggor, Tony Magee, Collin McDonnell, and Shaun O’Sullivan
    Tasting: Yes

    Four our last class, I’ve invited four brewery owners to engage in a panel discussion about where the brewing industry is headed, and what challenges we’ll have to face in the coming years. It should be a lively conversation and offer insights into the future of beer.

    Some Links Relevant to the Presentation:

    Session 13: A Visit To Moonlight Brewing

    Topic: A Visit to Moonlight Brewing
    Guest Speaker: Brian Hunt & Stan Hieronymus
    Tasting: Yes

    While class may officially be over, those who wish to can join us for one more class. Another class will be held on Wednesday, May 20, at Moonlight Brewing, which is located at 3350 Coffey Ln., Ste. A, Santa Rosa, CA 95403.

    1. In the first hour, note author Stan Hieronymus will talk about Indigenous beers, that is beers made in traditional methods from before the industrialization of beer, which is the subject of the book he’s currently writing.
    2. Our remaining time will be spent talking about opening a brewery with Brian Hunt.

    Course Curriculum

    Below is the course curriculum with confirmed speakers and topics as of September 9. I’ll update this as I confirm the remaining dates.

    Sonoma State Curriculum Final-may4

    Presentations

    On this page you can download the presentations brought to class by our speakers.

    Reading List

    This Reading List includes suggested reading in a variety of topics related to the course, and the beer industry as a whole. I have also put as asterisk next to the books I think are particularly useful or most highly recommend.

    • Amber, Gold & Black: The History of Britain’s Great Beers by Martyn Cornell
    • Ambitious Brew by Maureen Ogle*
    • American Sour Beers by Michael Tonsmeire
    • The Audacity of Hops: The History of America’s Craft Beer Revolution by Tom Acitelli
    • The Barbarian’s Beverage: A History of Beer in Ancient Europe by Max Nelson
    • Barley Wine: History, Brewing Techniques, Recipes by Fall Allen and Dick Cantwell
    • Beer and Cheese: 50 delicious combinations by Vinken & Van Tricht
    • Beer and Food by Mark Dredge
    • The Beer Bible by Jeff Alworth
    • Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer by Schuyler Schultz
    • Beer for All Seasons: A Through-the-Year Guide to What to Drink and When to Drink It by Randy Mosher
    • Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing by Charles W. Bamforth
    • Beer Server Training for Brewpubs by the Brewers Association [pdf]
    • Beer Sommelier: A Journey Through the Culture of Beer Hardcover by Pietro Fontana
    • The Best of American Beer and Food: Pairing & Cooking with Craft Beer by Lucy Saunders
    • The Brewer’s Apprentice: An Insider’s Guide to the Art and Craft of Beer Brewing, Taught by the Masters by Greg Koch
    • The Brewers Association’s Guide to Starting Your Own Brewery by Dick Cantwell (2013) or Ray Daniels (2006)
    • A Brewer’s Guide to Opening a Nano Brewery by Dan Woodske
    • Brewing (Second Edition) by Michael J. Lewis andTom W. Young
    • Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John Palmer
    • Brewing Up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery by Sam Calagione
    • The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food by Garrett Oliver
    • Cheese & Beer by Janet Fletcher
    • The Complete Joy of Homebrewing by Charlie Papazian
    • Continental Pilsener by David Miller
    • The Craft Beer Revolution: How a Band of Microbrewers Is Transforming the World’s Favorite Drink by Steve Hindy
    • The Curiosities of Ale & Beer by John Bickerdyke
    • Draught Beer Quality Manual by the Brewers Association [ pdf ]
    • Drink: A Cultural History of Alcohol by Iain Gately (especially the early chapters)
    • The Economics of Beer by Johan F.M. Swinnen (Editor)
    • Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition by Phil Markowski
    • For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops by Stan Hieronymus
    • The Ghost Map by Steven Johnson (not strictly about early beer, but a fascinating read)
    • Grape vs. Grain: A Historical, Technological, and Social Comparison of Wine and Beer by Charles Bamforth
    • Great American Beer: 50 Brands That Shaped the 20th Century by Christopher O’Hara
    • He Said Beer, She Said Wine: Impassioned Food Pairings to Debate and Enjoy by Sam Calagione and Marnie Old
    • How to Brew by John Palmer*
    • IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele
    • Malt: A Practical Guide from Field to Brewhouse by John Mallett
    • Neurogastronomy: How the Brain Creates Flavor and Why It Matters by Gordon M. Shepherd
    • Progressive Business Plan for a Microbrewery: A Comprehensive, Targeted Fill-in-the-Blank Template by Nat Chiaffarano
    • Prost!: The Story of German Beer by Horst D. Dornbusch
    • Scientific Principles of Malting & Brewing by Charles Bamforth and American Society of Brewing Chemists
    • So You Want to Start a Brewery?: The Lagunitas Story by Tony Magee
    • Standards of Brewing: Formulas for Consistency and Excellence by Charles W. Bamforth
    • Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good by Barb Stuckey
    • Tasting Beer by Randy Mosher*
    • Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages by Patrick E. McGovern*
    • Vintage Beer: A Taster’s Guide to Brews That Improve over Time by Patrick Dawson
    • Water: A Comprehensive Guide for Brewers by Colin Kaminski and John Palmer
    • Wild Brews: Beer Beyond the Influence of Brewer’s Yeast by Jeff Sparrow
    • Yeast: The Practical Guide to Beer Fermentation by Chris White and Jamil Zainasheff

    Speakers

    Below is a list of the speakers we’ve heard from so far, which I’ll continue to add to as the semester continues. I’ve organized them alphabetically.

    1. Jay Brooks, course instructor [ email ]
    2. JJ Jay, Petaluma Hills Brewing [ email ]
    3. Arne Johnson, Marin Brewing [ email ]
    4. Colin Kaminski, Downtown Joe’s brewmaster [ email ]
    5. Dave Keene, Toronado Pub [ email ] (Note: Dave checks his e-mail infrequently)
    6. Marty Kuchinski, Hops-Meister Hop Farmer [ email ]
    7. Lars Larson, Trumer Brauerei [ email ]
    8. Ron Lindenbusch, Lagunitas marketing & sales director [ email ]
    9. Tony Magee, Lagunitas founder [ email ]
    10. Jeremy Marshall, Lagunitas brewmaster [ email ]
    11. Tom McCormick, CCBA Executive Director [ email ]
    12. Mike McDole, award-winning homebrewer, Brewing Network co-host [ email ]
    13. Dave McLean, Magnolia Brewing [ email ]
    14. Sean Paxton, the Homebrew Chef [ email ]
    15. Pete Slosberg, Chocolatier and founder of Pete’s Wicked Ales [ email ]
    16. Mitch Steele, Stone Brewing brewmaster [ email ]
    17. Chris White, White Labs [ email ]
    18. Don Winkle, brewery attorney [ email ]
    19. Jamil Zainasheff, Heretic brewmaster [ email]