Fermented grain is the focus this session as we present the origins of beer, ingredients, production and styles. We discuss the international standards and the rise of the craft beer movement. Taste the spectrum from pilsner to stout and lambic to Trappist then dive into multiple parallel fermentations with the production and styles of sake. Taste examples of various Seimaibuai from different regions of Japan and learn service traditions and options.
This workshop is part of a program called Somm Essentials. As part of this workshop, you'll taste 8 different beers & sakes related to the curriculum.
San Francisco Wine School
415 Grand Ave #301
South San Francisco, CA 94080
Click for parking and public transportation information
All attendees must be at least 21 years of age.