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Tria's Wine & Beer Fermentation School
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Sam Calagione of Dogfish Head
Oh Philadelphia Beer Week, how I love you so...
Tria Fermentation School educates Philadelphians on the finer points of beer and wine, in a cute little room in a dusty office building in Center City. Happily, I had the chance this week to attend one of their beer classes.
This one was led by Sam Calagione of Dogfish Head. All I can say is...what a bargain! For $60, Sam regaled us with hilarious stories (one involving strippers and beer brewing which I cannot repeat here) and told us about the challenges he's faced in trying to keep a craft brewery afloat when he competes against big beer companies who own more than 90% of the market share.
In addition to getting trashed with us (yay, 18% ABV beers!), Sam explained what provided the inspiration for each of the 8 or so beers we generously sampled. From the Palo Santo Marron (aged in wooden casks built out of Paraguayan Palo Santo trees) to Dogfish Head's Midas Touch Golden Elixir that combines the ingredients from the first documented fermented beverage in King Midas' tomb (barley, white Muscat grapes, honey, and saffron), it seems like every one of his brews has an incredible story behind it. These are the things you'd never hear about - unless you get a chance to meet the brewer or winemaker themselves at a place like Tria's Fermentation School.
In addition to all of the beer, Tria also provided each attendee with a personal wooden cutting board full of comestibles that paired well with each of Sam's beers - munchies included everything from soft Philly pretzels with spicy apricot mustard (perfect with DG's Aprihop beer) to fennel-spiced almonds, cheese washed in lavender and coffee, and charcuterie. We were encouraged to take notes and ask questions, and it provided the perfect format in which to have fun while still learning something about the beer we were drinking.
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