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Event
Gobblins' & Growlers
Gobblins' and Growlers
Exclusive Beer Tasting & Presentation
October 30, 2014
6:00PM 9:00PM
Historic Anchorage Hotel ~ ANNEX
Specialty Imports presents: Northwest Beer Guy, JHON GILROY, for Merchant du Vin. Promoting the appreciation of authentic beers from the classic brewing nations. Prost! Cheers! Na zdravi!
Tickets $40 advance ticket purchase required
Get tickets:
On-line wwww.beertasting.brownpapertickets.com
Call 907.529.6458
Email mickela@alaskaeventmanagement.com
Specialty Imports and the Anchorage Chapter of the National Association of Catering & Events have teamed up to bring you a howlin' good time!
There will be a spectacular presentation provided by renowned beer ambassador JHON GILROY. Jhon will present beers from England, Germany and Belgium to be tasted - a "tasting" referring to a deliberate, conscious and subjective act, the aim of which is to assess the qualities of the beers under review.
Beers Being Tasted for the Evening!!
Samuel Smith Organic Cider
Du Bocq Blanche De Namur
Samuel Smith Winter Welcome
Orval Trappist
Rochefort Trappist 6
Ayinger Celebrator Dopplebock
Samuel Smith Organic Chocolate Stout
Lindemans Framboise
Gobblins' will be provided by Sal's New York Grill.
Costumes are encouraged, but not required.
Information about Merchant du Vin :
Specialty beer importer Merchant du Vin was founded in 1978, a time when Americans could not buy the world's classic beer styles - in fact, unless they had travelled to Europe most Americans had never even heard of pale ale, hefeweizen, or Trappist ale. MdV founder Charles Finkel realized that the flavors found in the great beers of England, Germany and Belgium were a universal pleasure that should be available to all adults.
The goal of Merchant du Vin is to enhance people's lives via the unmatched aromas and flavors found in great beer. Merchant du Vin's selling proposition is to educate the consumer and arouse curiosity as to the differences among the classic beer styles, and to make these beers available for purchase at stores, restaurants, and bars. Merchant du Vin's portfolio of beers comes from the nations with deep, rich brewing traditions: England, Scotland, Germany, and Belgium.
Beer Tasting
Beer is a drink of enormous agricultural and commercial significance. Every drop of the millions of gallons made annually, in a myriad of styles, has one final objective: to be consumed. In passing the lips, crossing the tongue and descending the throat, beer is tasted whether or not a conscious judgement is made.
In relation to beer, the word "tasting" refers to a deliberate, conscious and subjective act, the aim of which is to assess the qualities of the beers under review. A whole world of delightful experiences awaits the beer enthusiast as he or she explores the sophisticated taste of real beer. There is no better way to learn about beer or to discover the plethora of new tastes, while at the same time re-exploring old favorites. These flavors are an enhancement to our lives, and beer tasting helps us share experiences, recall them later, and helps direct us to new flavor adventures.
Beer tastings can be organized events that may include printed sheets, formal note-taking, and specific flights of beer; often, tasters remove brand and label bias by tasting beers "blind." A beer tasting can be as casual as two friends discussing flavors and making comparisons to other sensory experiences - common human ground. Moreover, many tasters post their reviews systematically on to consumer beer websites, or their Facebook page or Twitter feed.
Beer History
The art of brewing is as old as civilization. Through hieroglyphics, cuneiform characters and written accounts, historians have traced the roots of brewing back to ancient African, Egyptian and Sumerian tribes, some 6,000 years ago. Written on clay tablets of ancient Mesopotamia, the making and drinking of beer are described in detail, sometimes listing a selection of different types. These early accounts, with pictograms of what is recognizably barley, show bread being baked then crumbled into water to make a mash, which is then made into a drink that is recorded as having made people feel "exhilarated, wonderful and blissful!"
As the cultivation of barley spread north and west, brewing went with it. As time passed, the production of beer came under the watchful eye of the Roman Church. Christian abbeys, as centers of agriculture, knowledge and science, refined the methods of brewing. Initially in the making of beer for the brothers and for visiting pilgrims, later as a means of financing their communities. However, there was still very little known about the role of yeast in completing fermentation.
By the fifteenth century, there was a record of hops used in Flemish beer imported into England, and by the sixteenth century hops had gained widespread use as a preservative in beer, replacing the previously used bark or leaves.
Perhaps the most widely known event in brewing history was the establishment of German standards for brewers. The first of these regulations was the inspiration for the Reinheitsgebot of 1516 - the most famous beer purity law. This pledge of purity states that only four ingredients can be used in the production of beer: water, malted barley, malted wheat and hops. Although it was found in beer, yeast was not included in this list because in the days before microscopes, it was not recognized. The "Reinheitsgebot" was an assurance to the consumer that German beers would be of very high quality.
Another great development occurred in the mid-nineteenth century, through work done by Louis Pasteur, the first to propose an explanation of how yeast worked. Shortly thereafter, samples of Bavarian yeast provided the successful identification of a single-cell and strain of the bottom-fermenting lager yeast.
German brewers had started to make beer by lagering in 1402. Brewing was not possible in the warm months because wild yeasts prevalent in the warmer weather of summertime would sour the beer. Brewers discovered that brewing in the cool months and storing the beer in caves in the nearby Alps imparted stability to the beer and enhanced it with a cleaner taste, although they did not know why. Today, we know that the reason the beer was clearer and cleaner was due to the cool, slow fermentation process the beer underwent: bacteria and undesired yeast strains responsible for clouding beer were unable to thrive. Over years and decades, brewers were emphasizing clean-tasting lager yeast by providing conditions in which these strains thrived.
In 1880, there were approximately 2,400 breweries operating in the US embracing many of the classic brewing styles. Then came the Volstead Act of 1919 - this Eighteenth Amendment to the Constitution ushered in Prohibition. During this time, the smaller breweries lay idle as the larger establishments limped by with the production of cereal malts and near-beers. Most breweries didn't reopen after Prohibition; the following decades led to other changes in the industry: World War II, with corresponding food shortages and therefore increased substitution of adjuncts for malt, led to the brewing and marketing of lighter beer. With a large part of the male population off fighting the war, the work force in America was made up largely of women; thus marketing to this population solidified the hold of a lighter-styled beer. Following the war, the large national breweries catered to the tastes of this expanded beer market.
Economies of scale played a role, and many smaller breweries closed or consolidated with larger breweries. By 1980, there were about 80 breweries - ranging from large to truly huge - in the US.
The US beer revolution began around this time, and Merchant du Vin is proud to have a role in introducing the concept of beer flavors across a range of styles to Americans. Great restaurants, bars, and stores have been a key link as well . . . and today the beer culture in America is as strong as anywhere in the world: classic beer styles from all nations are sold here, and there are now over 2,000 American breweries in business.
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LocationHistoric Anchorage Hotel - Annex (View)
330 E Street
Anchorage, AK 99501
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
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