Wine, Beer & Spirits

FERMENTATION WORKSHOP:

MISO, AMAZAKE, AND SHIO KOJI

Norah Ylang | Fermentationist, Educator, @fermentsbynorah Fermented foods are rich in probiotic bacteria and enzymes that help maintain intestinal flora, improve the digestive system, and enhance the immune system. Some are also rich in prebiotics thanks to a mold known as koji. Join Norah, our fermentation expert, who will guide you through the process of making three short-term koji ferments: shio koji, miso, and amazake. Norah will explain about the science and history of koji and their different applications. You are welcome to pick one or two or all to make along or just watch and learn. The list of ingredients needed will be emailed to you prior to the class along with the Zoom link.

COURSE CODE: VFSY Sec. 01: Saturday, 3-5pm. Apr. 23 | $60

HOME BREW COFFEE WORKSHOP

Joe Capatosto | Sales & Account Manager, Counter Culture Coffee Making the perfect cup of coffee is no accident. Join Joe Capatosto, an authorized Specialty Coffee Association Instructor in Brewing Science and Barista Skills, from Counter Culture Coffee as they lead an immersive home brewing class. You’ll learn about what factors most affect the brewing process, why they matter, and will then apply this knowledge with hands-on practice across multiple brewing methods. Attendees will leave with helpful tips on how to thoughtfully taste and store coffee, tried-and-true brewing recipes, and solid advice for troubleshooting while brewing at home. In addition to class instruction you’ll receive a 12oz. bag of a Limited Release Counter Culture Coffee.

COURSE CODE: COFF Sec. 01: Saturday, 10am-12pm. May 14 | $65

WINE, BEER & SPIRITS

NON-ALCOHOLIC CANNABIS LIBATIONS

Melissa Smith | Cannabis Enthusiast, Attorney Come discover a different way to unwind on Saturday nights and learn about the benefits of cannabis infused beverages in a safe, educational, hands-on environment. You’ll learn techniques for making cannabis tinctures which we’ll use to mix creative beverages. If you choose to make your own infusions to take home you must bring your own cannabis. Small vials will be provided to take the tinctures made in class home. You must be 21+ to take this class. The class and venue are in compliance with MA cannabis laws; no cannabis may be bought or sold with the venue or on the property.

COURSE CODE: CANB Sec. 01: Saturday, 5-8pm. Apr. 30 | $65

MIXING WITH WINE

Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art You don’t need high-proof and expensive spirits to mix up show-stopping cocktails. In this class we’ll make delicious wine cocktails using sparkling and still wines, as well as fruits, juices and other spirits. The cocktails will include a classic sparkling wine cocktail, a wine Mojito, a strawberry Frosé, and more.

COURSE CODE: HWCK Sec. 01: Friday, 7-8:30pm. Jun. 3 | $90

WINETASTING: A BEGINNER’S SAMPLER

John Fiola | Diploma WSET, Certified Wine Educator Uncertain as to the difference between Chardonnay and Chenin Blanc, Chianti and Cabernet, Burgundy and Barossa? Join us to learn how to distinguish between wine styles, grape varieties, and regions. We’ll discuss how to buy wine at all price points, how to taste wine to get the most out of every glass, what makes a New World wine different from the same type of wine produced in France or Italy, and the best food pairings for different wine styles.

COURSE CODE: WSAM Sec. 01: 2 Fridays, 7-9pm. Apr. 22 & Apr. 29 | $155

DELICIOUS AND DIVINE:

CHOCOLATE AND WINE PAIRING

Victoria Kichuk | Professional Chocophile, cocoabeantown.com What do Casanova, Montezuma, and Mozart all have in common? A love of chocolate! And what goes best with chocolate? Wine! Join us for this extravaganza exploring the history of romance and chocolate and why this decadent treat makes your heart flutter and your spirits fly. Learn how to match your favorite chocolates with the correct varietals and sample some delicious wine and chocolate pairings from around the world.

COURSE CODE: DIVN Sec. 01: Friday, 7-8:30pm. Apr. 15 | $70

CHARDONNAY IS NOT A BAD GRAPE

Marie-Louise Friedland | Sommelier The Chardonnay grape has a love for being oaked, but that does not mean that all Chardonnay becomes a flabby, buttery mess. Chablis has a penchant for delivering some of the best and tartest styles of Chardonnay and there are producers that integrate oak thoughtfully and efficiently to produce the most memorable bottles of wine. In this class, we will talk about just how fabulous Chardonnay can be, which regions to turn to if you don’t like them heavily oaked, and regions that make lean and tart Chardonnay. Let’s give Chardonnay the love it deserves!

COURSE CODE: CHRD Sec. 01: Saturday, 7-9pm. Apr. 9 | $99

INTRODUCTION TO FRENCH RED WINE

John Fiola | Diploma WSET, Certified Wine Educator Even to the most accomplished wine consumer, French wine can be mysterious and daunting in its complexity. We also tend to think of French wine as being highly sophisticated and therefore very expensive. Join sommelier, John Fiola, as he breaks down the critical role French grapes and wine making techniques have played around the world and how to choose an outstanding, affordable French red. We will explore several regions of wine from Burgundy and Bordeaux to the Loire, Rhone Valleys and beyond while discussing the grape varietals, climates of these regions, and French winemaking techniques that have shaped the entire wine industry.

COURSE CODE: FWAA Sec. 01: Friday, 7-9pm. May 13 | $99

THE COST OF TUITION COVERS ALL FOOD AND BEVERAGES FEES FOR IN-PERSON CLASSES.

SPARKLING WINE

John Fiola | Diploma WSET, Certified Wine Educator The world of Champagne and sparkling wine is undoubtedly daunting and intimidating. We think of this category of wine as one to reserve for special occasions, yet this elegant and delicious wine deserves a regular spot on your table, celebration or not. Join sommelier, John Fiola, and learn about this timeless and classy style of wine. John will demystify the world of sparkling wines and explore how they are made, the different regions and styles where they are produced, and how to taste them.

COURSE CODE: SPAR Sec. 01: Friday, 7-9pm. May 27 | $99

FERMENTING DIVERSITY WITH WINE

Marie-Louise Friedland | Sommelier It’s time to get the consumer power into the hands of folks that deserve it. How can we, as consumers, support diversity in the wine industry? This class will cover how to shop, drink, and scope out wines that are committed to equitable representation and progressive farming practices. Many of the winemakers highlighted in this class use natural fermentation winemaking techniques, making this class a great way to learn more about this momentous and popular viticultural method.

COURSE CODE: FERD Sec. 01: Saturday, 7-9pm. May 7 | $99

CONSUMER CONUNDRUMS IN THE BEER AISLE

Kris Butler | Exam-Certified Beer Judge Do you wonder if the beer you’re buying is made by a giant brewery posing as an independent? Do you care about whether your beer dollar is supporting a sustainable business, a climate/carbon sensitive brewery, a company that encourages and supports the careers of people underrepresented in the industry? If so, this class will cover how to be a more careful consumer while still getting the most amazing beer in your belly! We will taste several examples while we learn.

COURSE CODE: CCBR Sec. 01: Sunday, 3-5pm. Jun. 5 | $90

CRAFT COCKTAILS 101

Drexel Axeloons | Bartender & Cocktail Educator In this hands-on craft cocktails crash course we will learn how to build, stir, and shake up craft cocktails using straightforward techniques. We’ll be making cocktails with tequila, vodka, and american whiskey that you can tailor to suit your prefered palate. You’ll come away from the class confident in mixing up some cocktails at home and how to appropriately stock your bar at home.

COURSE CODE: MIXO Sec. 01: Friday, 7-9pm. May 13 | $99

TIKI COCKTAILS

Drexel Axeloons | Bartender & Cocktail Educator Let’s talk Tiki—the polynesian themed cocktail movement with over-the-top garnishes, flamboyant glassware, and a complicated history. This class will teach you about the must-have ingredients for your tiki bar at home and how to mix up these tropical treats while hashing out the messy history of colonialism & rum and how it all got mixed up into a tiki drink culture.

COCKTAILS OF BOSTON

Brian Hoefling | Author of The Cocktail Seminars, Founder of the Herzog Cocktail School The cocktail was first defined in print in 1806, and Boston has been at the forefront of the mixed drink movement ever since. You’ll learn the histories of a dozen significant recipes originating in or otherwise tied to the city, and there will be hands-on demonstrations of the Ward Eight and the Periodista, two drinks which are respectively emblematic of the Hub’s old and new cocktail cultures. We’ll also discuss the broader cultural context, and the contributions of Boston and Bostonians to the drinking arts, from the hospital magnate who invented the house cocktail list to the “Ice King” who brought chilled drinks to the world. Come prepared to hear popular legends addressed—some supported, some dispensed with—and to get definitive answers about the cocktails, books, and barware that can really call Boston home.

COURSE CODE: CBOS Sec. 01: Saturday, 7-9pm. Apr. 16 | $99

ASIAN WHISKY TASTING

Paulo Pereira | Business Development Manager, Hotaling & Co. Japanese whisky is the most well-known and beloved Asian whisky. Other Asian countries, such as Taiwan, are also producing lesser known yet exceptional, award-winning spirits. This class centers around the history of whisky production in Asia and how its unique climate and distillations processes produce some of the finest whisky in the world. You will taste and compare several whiskys from premier producers such as Nikka and Kavalan and come away with a greater appreciation for this truly fascinating spirit.

COURSE CODE: JBRN Sec. 01: Friday, 7-9pm. May 6 | $110