"Elements of Brewing" Seminars To Explore Beer Ingredients

As an extension of its Tap Talks series of general-interest seminars, Euclid Brewing Company (EBC) will host a four-part series of presentations that will discuss the key raw materials used to make beer: Hops, Malt, Yeast, and Water. 

The seminar series, entitled The Elements of Brewing, will feature monthly talks by local experts that will explore the history, science and use of each of the ingredients that come together to make beer. On Thursday, April 20, Jenny and Mike Napier of Barn Talk Hops, a hop farm in Wadsworth, OH, will present Hops. Craig and Andy Maltahus of Haus Malts in Cleveland will give a talk on Malt on Thursday, May 11. Andy Tveekrem, Brewmaster at Market Garden Brewery, will present Yeast on Thursday, June 8. Portside Distillery & Brewery’s founder and brewer Dan Malz will offer a seminar on Water on Thursday, July 13.

EBC owner and brewer Doug Fry says the seminar series is named The Elements of Brewing as a tribute to Euclid of Alexandria, the Greek Mathematician who lived around 300 BCE.

“The city of Euclid, OH, the namesake of the Euclid Brewing Company, was named to honor Euclid of Alexandria, the Greek Mathematician who lived around 300 BCE,” Fry said. “Euclid, who has been called the father of geometry, wrote Elements, an influential textbook of mathematics, which was in use for almost 2200 years.”

The Elements presentations are free and open to all ages. Attendees may bring in food and non-alcoholic beverages. Beer will be available for sale. Seating is limited to 30 on a first-come, first-served basis.

Euclid Brewing Company is located at 21950 Lake Shore Blvd. in downtown Euclid. The tap room is open Thursdays, Fridays and Saturdays from 4 p.m. to 8 p.m. There are always six beers on tap, and pints, growlers, and tasting flights can be purchased. The tap room doesn’t have a kitchen, but patrons may bring in food from any of the nearby restaurants, or from home. Follow Euclid Brewing Company on Facebook to learn about special hours, events and what’s currently on tap.

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Volume 8, Issue 4, Posted 5:16 PM, 04.11.2017