01 Nov 2010 @ 11:43 PM 
 

Siebel Concise Course: Day 1 – General Intro

 

This morning at the bright and early hour of 8:00-ish AM, I wove my way through a cup of coffee and into the Siebel Institute for the start of the Concise Course of Brewing Technology.

It was really an introductory day in pretty much all ways. Introduce the course to us, introduce us to the course teachers, introduce Siebel and Goose Island and the restaurants in the area. We got a course overview and an overview of the brewing process, etc., etc., and anon.

The class is comprised of a bunch of people who are interested in starting a brewery, a handful of people who are working in breweries, a bunch of homebrewers looking to expand their craft, a few people who want to break into the industry somehow, and a group of large industry people (including a group from Mexico/Groupo Modelo/Pacifico) who are here to expand their knowledge set: analytical chemists, marketing guys, that kind of thing. It’s a pretty diverse and interesting group.

The first week of the course this time around (because I understand it changes) is being taught by Kirk Annand, an industry veteran, consultant, and long time many-things-around-the-brewery-guy for Moosehead Brewery (incidentally: my first ever beer was a Moosehead Ale.) and Ray Daniels, an industry veteran, esteemed writer, and founder of the Cicerone Program. As far as I’m concerned, it looks to be a great week.

As a precursor of what, I hope, is things to come, Ray gave us an overview of water and water chemistry that was much simpler for me to understand than what I’ve read previously in many books. I’m willing to believe that part of that is just that I learn better by listening than almost any other medium; I think just having somebody conversationally tell me about the effects of calcium chloride in your brewing water sticks with me better than a myriad of biochemistry texts have.

This evening, after sharing a beer with some fellow students at the Siebel Bierstube, I went and found myself a place to play some volleyball and get some exercise in (based on an excellent recommendation from Twitter. It’d be a long two weeks with no exercise.

Tomorrow we spend half the day talking about hops, and end the day with a sensory panel. Stay tuned!

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Categories: industry
Posted By: erik
Last Edit: 02 Nov 2010 @ 05 49 AM

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Responses to this post » (6 Total)

 
  1. Nathan says:

    Sounds like a good start, but I have identified a potential problem. You posted this at 11:43 PM and the class starts at 8:30….right? I can’t imagine you passed out before 12:30 – 1:00. Don’t get me wrong ….I enjoyed this quick post and looking forward to reading about the rest of your 2 weeks, but you might save yourself some rough mornings with a little more shut eye. Then again, I’m just a loser that is in bed by 930 – 10 every night ; – )

  2. erik says:

    Class starts at 9:00, but I’ll be there by 8:30, yeah.

    Maybe. I did post at 11:43 PM, but I can tell you that I was asleep before midnight – and I am now up before my alarm (which goes off in about 10 minutes from now). But I wanted to make sure I took the time to review material that we went over real quick and go over what we’ll do today.

    Honestly? I’m much more worried about it after nights where I end up going out drinking. That seems inevitable…. and much harder to wake up from the next morning. 🙂

  3. brian says:

    i’m sure somebody has already clued you in to this, but this saturday here in Chicago is the Wood and Barrel Aged Beer Festival.

    http://outsidersalmanac.com/blog/2010/10/02/nov-6-illinois-festival-of-wood-barrel-aged-beer/

  4. erik says:

    Oh yes. I’ve already got a ticket.

  5. Isaac says:

    Good to hear you’re here in Chicago. I’ve been following you for a while on Twitter. Enjoy yourself…hope you have some time to hit the good beer bars in the city.

    -Isaac

  6. brian says:

    right, those good beer bars would be:

    small bar (any of the 3, but logan has a great garden if it warms up at all)
    map room
    quenchers
    hop leaf
    bavarian lodge (it’s about 30 miles into the suburbs but it’s totally worth the trip. get a group, you can walk from the train station)
    jack’s tap is decent.
    kuma’s has great burgers and great beer
    bad apple is ok
    rocking horse is ok
    lillie’s q has great bbq and great beer on tap

    i dunno. i’m sure i’m flaking on some places.

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