|
Return to Programs List
International Craft Beer & Food Adventure
Instructor: Charlie Papazian
July 28-31, 2022
Single Occupancy: $1,655
Double Occupancy: $1,300
Prices are per person and include course tuition, lodging, all meals, and boat transportation to the Light Station from our mainland base. An additional 9% Maine state lodging tax will be charged on the meals and lodging portion of the fee.
Registration: sign up with the online registration form.
If you are unable to sign up online, please find the printable PDF form here.
International Craft Beer & Food Adventure – An Inspiring Exploration of Delicious
Host Charlie Papazian continues his love affair with great beer and flavor infused food. He and his family have pursued the love of both for many years both at home and abroad. Sharing his experiences is something he has always enjoyed doing. This year's program will revisit many of the successes of last year's experience while continuing our exploration of delicious food and beer combinations. New and time-tested ideas about food and beer enjoyment will inevitably enhance our appreciation of beer's place in our lives. An international collection of craft beer will help guide our experience and discussion. Diversity is the spice of life. When it embraces thoughtfully crafted beer and food, enjoyed with companions, it creates lifelong memories. Discussions will include, craft beer styles and flavor infused internationally inspired cuisine, exploring in thought, glass and dishful servings throughout your days and evenings at Whitehead Light Station.
Elements of spice, Umami, aroma, flavor, mouthfeel, appearance and after taste will weave its way into the discussion of both Craft beer and the food with which it is paired. Thoughtful discussions will continue involving recipes, ingredients, traditions, styles, discoveries, long and short tales, travel experiences, food, cuisine and our relationship with comfort. It is a relatively short adventure, but the memories and enjoyment will last a lifetime.
"Join me where Whitehead Island meets Heaven on Earth."
Meals may have culinary presentations that include seafood, shellfish, meat, mushrooms, nuts, eggs, various grains and other ingredients. Excellent dietary substitutes can be prepared for persons with allergies, but these substitutions may not reflect examples of program curriculum though the enjoyment of Whitehead won't be compromised.
Course limited to 9 individuals.
Instructor Profile: Charlie Papazian
Charlie Papazian is one of the most prominent and recognized names in the world of beer and brewing. His published commentaries provide insights into the industry, advice to homebrewers, and beer perspectives for beer drinkers. Since founding the American Homebrewers Association and Association of Brewers in 1978, he has helped guide the development of the microbrew industry and spark the resurgence of homebrewing in America and beyond. He is the founding publisher of and a regular contributor to Zymurgy (the magazine for homebrewers) and The New Brewer (the magazine for small, professional craft brewers).
He is Founder and now Past President of the Brewers Association, whose activities include:
Charlie is the author of five best-selling books (1,300,000+ copies) published by HarperCollins Books: Microbrewed Adventures (2005), The Complete Joy of Home Brewing, 4th Edition (2014), The Home Brewer's Companion, 2nd Edition (2014), Home Brewer's Gold (1997), The Best of Zymurgy (1998).
In his worldwide travels, Charlie has been both lecturer and presenter at such prestigious events as the World Beer and Beverage Forum in Munich, the National Press Club, Smithsonian National Museum of American History, the Master Brewers Association of the Americas, the American Society of Brewing Chemists, the Institute of Brewing Asia-Pacific, BrewTec Tokyo, International Beer Summit Japan, the AHA National Conference, the National Craft Brewers Conference, and many more.
In 2019 he retired from the Brewers Association and continues to travel and give presentations at events internationally. He still brews 12 to 16 batches of homebrew every year.
Return to Programs List
|
