Crowdtasting: The Science Of Beer And Food Pairings

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Crowdtasting: The Science Of Beer And Food Pairings
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CraftBeer.com says
Option 1: Begin your evening with entry to Chocolate: The Exhibition followed by a tasting and voting session at 7:45 p.m.

Love beer and food? So do we, but the science behind why we find certain pairings so satisfying isn’t clear. Sign up to be a part of a pilot taste test led by Dr. Nicole Garneau, Museum curator and taste expert, and her partners from the American Society of Brewing Chemists (ASBC), the Brewer’s Association, and Cicerone. You and your fellow beer nerds, citizen scientists, and foodies participate in tastings designed by the Museum’s culinary team and in return, give feedback on your experience to inform future scientific studies.

Following the tasting, hear the voting results and what it might mean about the science of taste. Includes beer tastings, hors d’oeuvres, and admission to Chocolate: The Exhibition.

We are conducting a taste test, so please plan ahead and try not to eat or drink anything but water for 2 hours before your tasting and voting session.

The Beer & Food Working Group is an interdisciplinary group of scientists, brewing experts, and industry veterans:

Ray Daniels: Creator of the Cicerone program and former BA Craft Beer Program Director/Brewers Publications Manager

Pat Fahey: Content Manager-Cicerone Certification Program and Master Cicerone

Nicole Garneau, PhD: Director of the Genetics of Taste Lab at the Denver Museum of Nature & Science and ASBC Sensory Sub-Committee Member

Lindsay Barr, MA: Sensory Specialist New Belgium Brewing Company and Chair of the ASBC Sensory Sub-Committee

Julia Herz: Brewers Association Craft Beer Program Director and Publisher of CraftBeer.com
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By: CraftBeer.com

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