This past Wednesday we held the first of our springtime beer and cheese pairings – and our first class with our friends from Hamilton’s Tavern and Green Flash Brewing. It was an amazing class and we learned a lot about how San Diego’s favorite style – hopped up IPA – was developed, while sampling through the full lineup of its predecessors. It was great to learn about it from the perspective of Hamilton’s proprietor Scot Blair, a home brewer and all around beer geek, as well as from GFB’s master brewer Chuck Silva. We still have a few of the handouts left from the class and if you’re interested in obtaining a copy, just send an email to firstname.lastname@example.org, or stop in and ask for one.
And looking ahead, next month we have our Springtime Beer & Cheese Pairings with O’Brien’s Pub. We’ve been collaborating with our friends Tom and Lindsey Nickel, owners of O’Brien’s, for more than 3 years and this round marks the 7th in our ongoing series. As always, we’ll hold one class at Taste and another at O’Brien’s. They always seem to fill up quickly – probably because they’re so much fun. If you’ve wanted to learn about beer and/or cheese, then these classes are definitely the way to go. Tom is one of the key players in San Diego’s burgeoning craft beer scene and O’Brien’s was recently voted one of the top 10 places for beer in the US. He’s joined by our favorite cheese monger George Palmer, and together, they inspire and entertain the class with their passion and knowledge for artisan cheese and craft beer.
SPRINGTIME BEER & CHEESE PAIRINGS w/O’BRIEN’S PUB
Wednesday April 22nd, 7pm @ Taste (only 10 seats left)
Sunday April 26th, 6:30pm @ O’Brien’s Pub (only 22 seats left)
**Early Enrollment Special Offer**
Sign up for either the 4/22 or 4/26 class before 3/31 and your name will be entered into a drawing to help us select the menu of pairings for the class. Think you’re up to the task? Then sign up soon or you’ll miss out.
To enroll, send an email to email@example.com, call the shop at (619) 683-2306 or visit Taste.