Foredrag og smagning - 'Sour Beer' Session

Valby Copenhagen Hospitality School Fit for english speakers

Konceptet 'Sour Beer' er vokset enormt i popularitet, rækkevidde og omfang i det sidste årti. Fra at være blevet betragtet som 'outsideren' i en ølverden domineret af konventionelle pilsnerbryggere, fejres sour beer i dag for deres smagfulde kompleksitet og kraftige syrlighed.

Uanset hvad dine interesser måtte være inden for sour beers, har du nu mulighed for at lære det grundlæggende i, hvordan de laves, og hvorfor de smager, som de gør. Vores foredragsholder Bjarke Bundgaard vil oplyse os om bryggeprocesserne, herunder hvilke slags mikroorganismer der er involveret i fremstillingen af de historiske øl, såsom Lambic, Gose, Wit, Berliner Weisse og nutidige Wild Ales og Kettle-Sours.

Foredraget finder sted i lokale A007-C og varer 2,5 time inklusiv en smagssession. Der vil være tid til at netværke bagefter.

Pris 50 kr. inkl. gebyr.

Tider og priser

Dato
Tidspunkt Pris
17.05
16.00 – 19.00 50 kr.

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Hotel og Restaurantskolen
Vigerslev Allé 18
2500 Valby

Talk and taste - Sour Beer Session

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.