Culinary Historians: America's Beer Renaissance, 12/14

Culinary Historians of Chicago presents:

A Toast to Beer
The Story of America’s Beer Renaissance

Presented by John Holl, author,
“The American Craft Beer Cookbook”

Saturday, December 14, 2013
10 a.m. to Noon
At
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking in lot on north side of school


Join us as beer maven, John Holl, delves into our foamy past and pours forth a glorious history of craft beer. “It's been 40 years since the first post-prohibition microbrewery opened in the United States, but craft beer is only now hitting its stride,” says Mr. Holl. “There are now more than 2,300 small breweries opening in the country, and they are producing some of the most flavorful and innovative brews that have ever been created.” Our beer leader will give us a guided tasting through the world of craft beer, with interesting facts, colorful stories, and a look at why beer matters.

“For many, an introduction to beer came through a pale lager, best served iced cold, or an import that had a faint aroma of skunk. That coupled with a general impression that beer can be "lower class" than, say, wine, has some people claiming that they don't like beer,” Mr. Holl says. His presentation will explores the flavors of beer, and how to properly taste it. “When taking into account more than just taste, but color, aroma, mouthfeel, and a bit of history, many people are surprised when they suddenly find out that they do like beer, just not the stuff that started them in the wrong direction.”

He also points out that from pub grub and barbecue to side dishes, breakfast fare, and desserts, many of these dishes use beer as an ingredient. His recently released “American Craft Beer Cookbook” offers recipes contributed by brew pubs and craft brewers, You’ll get beery-eyed over such dishes as Slow-Cooked Dopple Bock BBQ Meatballs, American Wheat Beer Steamed Clams, Beer Ice Cream Floats, and Chocolate Jefferson Stout Cupcakes.
Copies of the book will be available for purchase and signing by the author.

About John Holl:
John Holl has visited more than 900 breweries around the world, conducting research for his beer-and-travel books as well as articles for the New York Times, Wall Street Journal, Beer Connoisseur, Beverage World, and many other publications. He has judged beer competitions, regularly lectures on craft beer, and appears often on NBC’s Weekend Today in New York. He is the editor of All About Beer magazine and is the host of Beer Briefing on iHeartRadio. He lives in New Jersey.

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Cost of the lecture program is $5, $3 for students and no charge for CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com.

Our speaker John Holl was on WGN-TV today talking food and beer:

http://wgntv.com/2013/12/13/midday-fix- ... -cookbook/

Snow or no show, we'll be at Kendall College tomorrow.

Regards,