The course covers a wide range of topics, including beer tasting basics, the history of beer, the brewing process, buying good beer on a budget, seasonal brews, pairing beer with food, and great places to get good beer in the Boston area. The class runs for four 1.5 hour sessions.
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| The 2007 Wellesley Class at Punch's Alley in the Wang Campus Ctr.
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| We try 4 samples each day, including some of the greatest beers in the world - Chimay Grande Resesrve, Rodenbach Grand Cru, Rogue Shakespeare Stout, and Samuel Smith's Tadcaster Porter. The sixteen beers represent four continents, seven countries, and six different U.S. states. Click here to see the 2007 beer menu.
| Andrew Daubar and me setting up for class.
| | The guiding principle of the class is that life is too short to drink crappy beer. I try to help my students open their minds and tastebuds to a wide range of beer styles and to identify beers they enjoy. It is about the artistry of brewing and realizing that beer appreciation is about quality, not quantity.
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| The first Wellesley class in the old Molly's Pub in 2004.
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