What do Brettanomyces, Pediococcus and Lactobacillus have in common? They're all used to make some of the world's most complex, delicious wild and sour beers. And when aged in oak
What do Brettanomyces, Pediococcus and Lactobacillus have in common? They’re all used to make some of the world’s most complex, delicious wild and sour beers. And when aged in oak barrels, they add even greater depth.
Join us for the third in our Local Brewer Series, where we’ll be joined by Mike Dallas of Scorched Earth Brewing, who will talk about how the brewery got into wild and sour beers, and what it takes to make them great.
The class will be led by renowned beer judge, author and educator Marty Nachel, who will talk about the various yeast strains, bacteria and processes used to give these beers their distinctive funk and twang. Marty will take you through a tasting of a half dozen examples of the style, including one or two from Scorched Earth. Then Mike will be on-hand to answer all your questions and share his brewery’s approach to the style.
Must be 21+ to attend this class! We cannot process refunds for cancellations less than 3 days prior to class.
(Monday) 6:30 pm - 8:30 pm CST
Skeleton Key Brewery
8102 Lemont Rd., Unit 300, Woodridge, IL 60517
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