Summer Brewskies! Stop Letting Hagan Taste Your Beer, Drink it with Ger-Nis!

July 21, 2011 6:30 pm
July 21, 2011 9:00 pm
iCal Import
Ger-Nis Culinary & Herb Center
Google Map
540 President Street, suite 2E, Brooklyn, NY, United States, 11215

Classes take place on Thursday evenings throughout summer: July 21st, August 4th, August 18th, August 25th, 2011, and September 1st, 2011.

Explore the world of beers alongside brewskie aficionado Hagan Blount of I Taste Your Beer & Wandering Foodie and beer novice, Nissa Pierson, Managing Director of Ger-Nis Culinary & Herb Center, in our Summer Brewskies Series!

Learn the ins and outs of beer as a beverage from Hagan as he unravels the pathways that lead us to good beer from this world-class expert in the field, and learn from Nissa, amateur beer drinker & professional beer cuisine creator on how to cook with various beers with as usual a summer seasonal twist! These classes can be taken individually or as a five-part series if you are…

– tapping into your beer curiosities for the first time

– familiar with the types of beers available but would like to further broaden your horizons

– Seeking that perfect beer for the right occasion

– or simply looking to gain an understanding of different styles of beer

We’ve organized the series based on beer varietals, noting how different brewing procedures lead to these different types, from the pilsner to the porter and stout, to the IPA and the sour, and the weirdos that defy classification- we’ve got it covered. We’ll taste five or six different beers per class, compare the similarities in styles, discuss flavor and tasting notes, and of course, we’ll create a dish using the beer du jour in summer fare.

We’ll start the series when all the sourpusses come together on Thursday, July 21, to delve into beer’s next big thing- sour, sour beer! When we explore the land of sour beers, we’re positive you’ll come to understand what makes beer lovers crazy for krieks, loopy for lambics, goofy for gueuzes, and just plain psyched for sour brews. You’ll learn the different types and styles, what makes them sour and how to choose one at the store. You’ll get to make a cherry lambic granita with a chocolate kriek waffle cone!

On Thursday, August 4, the clouds overhead will darken out of respect for their darker friends, the porters and the stouts of the world. We’ll navigate the wide seas for these beers, known to be the oldest in the world, comparing those from different climates for notable differences. You’ll learn the difference between a porter and a brown ale and why these were the first brews in recorded history. Learn to know! We’ll bake chocolate stout cupcakes with strawberry porter frosting!

We’ll “Hops on down” to the Ger-Nis Summer Chili Fest on Thursday, August 18, by diving into the world of IPA! We’ll discuss the acidity that hops gives an IPA and what that came to mean for the evolution of IPA. What’s an IBU? What makes an imperial IPA? Learn the answers! Because this is the inaugural class of the festival- and IPA is certainly the kind of beer to pair with feverish spices- we’ll use IPA to create a spicy, spicy curry mussel dish to kick off our festival!

On Thursday, August 25th, there will be reflection and a focus on experimental beers. Beers with the same alcohol content as whiskey? Beers composed of flowers, twigs, spit, exotic cat poop? We’ll see brewers become scientists morphing two beer styles into one superbeer. America is a hotbed for this kind of experimentation, and we’ll penetrate into this whole new world, learning what it means for the future of beer. We’ll use experimental American brews to create Billie’s Chilies Fish Tacos with Rogue Chipotle Ale and Cilantro Crème Fraiche!

Our journey ends when we “Czech- In” with pilsners on Thursday, September 1st, discovering what it is about the beer that makes it so popular- is it the water or the hops? Moving from the reasons to love pilsner, we’ll talk about its many changes throughout history, touching upon the strict legalities that surround their creation and style differences within the pilsner realm. We’ll make beer battered onion rings, snap peas and green beans!

Stop letting Hagan taste your beer, and start tasting them with his guidance! In every class, Nissa will instruct on what she knows best; cooking with each style of beer! It may not get you drunk, but it will get you educated!

Hagan Blount

Hagan began training to be a beer connoisseur before it was legally admissible. His beer snobbery developed more roundly throughout high school and college, beginning to break into microbrews after exposure to the accessible gateway drinks distributed by Allagash, Geary’s, Samuel Adams, and Saranac. A young man can’t help feeling an air of superiority knowing that the beers he’s drinking have a more complex flavor profile than those favored by his peers. As someone who constantly seeks new ways to stimulate his senses, Hagan has come to one conclusion: beer is the least expensive way for a person to have a new, multi-sensory experience every day. He wants to share this with the world, and you can rely on his site to bring you unbiased information on beers with every click.
Contact Hagan

Nissa Pierson

Nissa Pierson, Managing Director of Ger-Nis Culinary & Herb Center, has never really fallen in love with a beer, opting instead to use its flavorful nature in her cooking. She’s excited about the possibility of finding the right beer for her and learning more about all of the beers the world has to offer for it at least creates a deeper appreciation for the subject at hand. Noted Marketing Expert, Accredited Recipe Writer, and Herb Farming Extraordinaire, Nissa Pierson has led the way for Ger-Nis International LLC for nearly a decade, pioneering a new course for Fair-Trade & Organic Fruit and Vegetable Distribution. This cat proves that an active curiosity actually just makes you better prepared for the many things life throws at you. This curious approach led her to tending giant basil fields in the California landscape which turned into selling herbs on massive scales for others which turned into selling herbs on massive scales for herself and their growers which, in turn, gave birth to the center we know and love today. She craves travel, seeking fresh herb and organic conversation throughout the world. Nissa is a self-taught cook, employing truly tried-and-true techniques not found in so many other places, lending a deliciously, unique quality to every dish she prepares. She is a big fan of riding the waves and horses but not roller coasters Contact Nissa

[eventbrite eventid=1684154351]