I have developed a dislike for St. Patrick’s Day. The “holiday”, as it’s celebrated today, is an excuse to wear green, get drunk on green beer and boast of your Guinness given Irish culture. Whatever. In the case that you are looking for something different and unique to do, Oakland Belgian beer bar The Trappist might have just the thing for you.
Sam Quartier, brewmaster of Brouwerij Bockor in Belgium, will be hosting a Flemish Sour Blending Seminar. I cannot begin to describe how much of a rare treat this is to have an expert come in and give us professional insight to how this is done. Here are the details:
Who: The Trappist
What: Flemish Sour Blending Seminar details
Where: The Trappist, 460 8th Street, Oakland, CA map
When: Wednesday, March 17, 2010 @ 6pm
Cost: $9 (cash only, at the door).
Reservations: Call The Trappist at (510) 238-8900 to make your reservation. NOTE: Reserving your spot does not mean you will actually have a spot (so why even do it, right?). Arrive on time or your spot(s) may be given away.
Maybe I’ll see some of you there?
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Sounds great, but already made plans for the evening. Too bad they don’t have something like this in the South Bay, or do they?
Turns out he also did this last night at Toronado, so we went to that cuz it was closer. It was very interesting indeed.
Bockor makes a Flanders Red in a unique manner, starting with a spontaneous Lambic-like fermentation of a wort made with wheat and pilsner malt, and blends in a special malt extract for color and flavor. I know, fascinating! We got that beer young and old, blended at various ratios. The 100% old was awesome.
Then we got to taste the Rouge, made from such blend plus the “red” malt syrup, then filtered and pasturized, giving it a touch of sweet malty character. Fascinating — one guy who didn’t know much kept asking obvious questions — and many times they did not have obvious answers, which was wonderful!
Check out his photos of running a hose across a street to transfer cooled worth to barrels, and other quirky things. Ask a lot of questions, and enjoy how he pronounces “Brettanomyces”