Beer School: Food And Beer: Why They're Better Together

We're proud to announce the return of Beer School to our Brewery + Taproom. Running every Wednesday evening in October, this four-part course will introduce participants to the history, production, styles, and culture surrounding modern beer. Join our house beer geek, Brendan O'Toole, as he walks you through everything from alpha acids to zymurgy.

With the beer market diversifying as quickly as it has, it can be hard for customers to keep up, and the Boston market's heating up faster than most. A lot of beer drinkers out there want to know more, but may be somewhat intimidated by the aura of complexity surrounding modern beer. That's why we want to give people an opportunity to engage with beer informally, without pretension or intimidation. No prior knowledge required or expected, just curiosity.

In addition to educating our customers, one goal of our program is to give people a potential leg up if they're interested in joining the craft beer community. We've hired from our Beer School audience in the past, and we're always willing to help anyone looking to get into Boston's craft scene, whether with us or with any of the excellent breweries, beer bars, and bottle shops in and around town. The only way to keep the beer world fresh is by bringing new people and new perspectives into it.

Class 4: Food And Beer: Why They're Better Together
It can feel sometimes like we're taught at birth the basics of wine and food pairing. White with chicken, red with steak, rose with an afternoon buzz. But what beer goes best with a creme brulee? Which lager will best bring out the flavors of your ribs, and what's the best ale for your winter salad? We'll discuss the basics of pairing beer and food, recommend ideal pairings, and get into how beer can solve the pairing dilemmas that wine struggles with.

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