The LINE Hotel, Ballroom 3
Underwritten by United States Association of Cider Makers
It’s one thing to understand how beer is made. It’s an entirely different thing to understand all of the flavors and aromas that can arise from the brewing process. It’s yet another thing to be able to pick those characteristics out blind. Presenters at this session will offer a novel, grid-based approach to blind beer tasting, helping attendees to better contrast styles and evaluate the ingredients and processes that lead to the end product.
- Maurice DiMarino,Cohn Restaurant Group (Moderator)
- Ryan Bailey, The NoMad