Brandy isn't just something your Wisconsin Grandmother drinks, it's a vast and expansive category with delightful tastes and aromas. Fruit- and grape-based distillates are found all over the world, and are worth exploring. We will have special guest Pierre Martin Neuhaus from Coquerel Calvados joining us to give us an even deeper view into French brandies. This class will cover the basics of brandy history, style, and how to taste. Class includes a flight of spirits, table side snacks and the class instructor. Of course, we always finish with a toast from a special bottle opening.
Join Clint Wadsworth of Misbeehavin Meads & Cider in Valparaiso, Indiana as we discuss the art of mead making in the Midwest. They are also creating some of the more intersting fruited, spiced and botanical ciders right now. They made a big impact at The Cider Summit on Navy Pier in February, and we want to continue that energy and momentum by hosting them in house all week. Class includes a flight of four meads and ciders from Misbeehavin, as well as tableside snacks and class instructors.
Most ciders are a blend of a few, or a few dozens different apple varieties. Sometimes, makers will create a cider from just one variety, highlighting the features of an individual apple. While not always perfectly balanced, these Ciders allow us to understand the unique characteristic each apple brings to our glass. Class includes a flight of four ciders, table side snacks and the class instructor. Of course, we always finish with a toast from a special bottle opening.
Take a tour around English cider country. We will taste ciders from places like Somerset, Herefordshire, and Devon. The instructor has traveled to the promise land, and will have many stories to tell you about rural English cider culture while you sip on thy cyder. Class includes a flight of four ciders, table side snacks and the class instructor. Of course, we always finish with a toast from a special bottle opening.
4337 N. Lincoln Ave.