Talk and taste - Sour Beer Session
Presented by Copenhagen Hospitality School
Sour beers have grown immensely in popularity, reach and scope in the last decade. From being considered the misfits in a beer world dominated by conventional lager brewers, the sours are today celebrated for their flavorful complexity, cringing acidity and potent tartness.
Whatever your interests may be in sour beers, you now have the opportunity to learn the basics of how sour beers are made and why they taste as they do. Our lecturer Bjarke Bundgaard will enlighten us on the brewing processes, including what kind of microorganisms are involved in the making of historical sours such as Lambic, Gose, Wit, Berliner Weisse, and contemporary Wild Ales and Kettle-Sours.
The lecture takes place in room A007-C and is 2,5 hours, including a tasting session. There wil be time to socializing afterwards.
Price 50 DKK. incl. fee.
Meet the organizer
At Copenhagen Hospitality College we educate in food and hospitality and besides that we are organizing a series of events and courses to discover local and international food products and production systems. The event about Sour Beers is one in a series of 'after hour’ events where we are inviting experts to do a talk on a specific topic. The after hour events are both for the industry and students, as well as private persons from outside the school, and they usually take place on Tuesdays from 16.00 – 19.00 once a month.
Address: Hotel og Restaurantskolen, Vigerslev Allé 18, 2500 Valby
