Based on recipes from the recently released American Craft Beer Cookbook, the seminar will lead attendees through a five course tasting and pairing event featuring a Grafton Village Cheese Course, three selections from sea, farm & field, and dessert.This event will take place on Friday, January 24th, Mohegan Sun Resort, 7:00pm-8:30pm Led by industry veterans Dave Hartmann & John Holl, the seminar is designed to enlighten on how the primary and broad ranging flavors in craft beer complement, contrast with and accentuate what we dine on – whether from a wide variety of hops, malt, yeast, special ingredients or even the water used in brewing itself. At least five different Long Trail beers will be in the seminar – some easy to find, some uncommon, some never before released. Attendees will also receive a fine quality Spiegelau crystal tulip tasting glass to further enhance their tasting experience.
PAIRINGS WILL INCLUDE
Belgian Brunette with assortment of Grafton Village Vermont aged cheeses Ramble Lemon Pepper Kölsch with individual shrimp tarts and shrimp reduction
(The American Craft Beer Cookbook, Page 252) Culmination Chocolate Porter with chicken mole
(A.C.B.C., Page 174)
Long Trail Ale with roasted root vegetable hash
(A.C.B.C., Page 15)
Limbo Double IPA with carrot cake topped with bourbon marscapone frosting
(A.C.B.C., Page 298)
Tickets for the seminar are $50 and capacity is limited. Copies of the American Craft Beer Cookbook will be available for purchase afterwards, autographed by John Holl. Purchase Tickets Here.
Long Trail Ales will be available all weekend long at the Sun Winefest, including at Chef Govind Armstrong’s station during the Celebrity Chef Dine Around on Saturday evening – the only craft brewery so featured.
About Brewmaster Dave Hartmann
Dave joined the Long Trail Team in 1992 as a graduate of RPI’s Environmental Engineering Program. Returning to school in 1994, he took Brewery Science & Engineering at UC Davis and achieved the Brewmaster accreditation through London’s Institute of Brewing and Distilling. After stints at breweries in various parts of the US and Germany, he returned to Long Trail in 2009. Having brewed an amazing variety of styles in a 20+ year career, Dave still finds wonder in the magical combination of malt and hops, and still loves the challenges, noises and aromas of an active brewery.
About Author John Holl
With a passion for American beer and an interest in the culture of drinking, John Holl has spent the last several years traveling the country chronicling craft brewers and the imbibers who support them. A journalist since 1996, John has worked as a reporter for the New York Times, the Newark Star-Ledger and the Indianapolis Star. In 2007 he dedicated his efforts to the full-time pursuit of covering the ever- growing American craft beer scene.
Currently, John is the editor of All About Beer Magazine, and host of The Beer Briefing on iHeart Radio. He is a contributor to Beverage World Magazine, Craftbeer.com and TAPS. He is also the author of several books, including Massachusetts Breweries (Stackpole Books 2012), and Indiana Breweries (Stackpole Books 2011), and the recently released American Craft Beer Cookbook (Storey Publishing 2013).
About Long Trail Brewery
The Long Trail Brewing Company began its mission to brew high quality craft beer in November, 1989. A humble beginning in the basement of the old Bridgewater Woolen Mill along the Ottauquechee River in the Green Mountains of Vermont was soon outgrown so the brewery packed up and “Hit the Trail” up the road to a riverside hay field where they now reside.
Long Trail Brewery takes the words “Environmentally Conscious” very seriously. Appreciation for our surroundings and an understanding of the resource limitations of our local environment have inspired our company to consider ways to minimize the environmental impact our brewery has on our area. All spent grain and spent hops are fed to local dairy cattle as a valuable food supplement, steam from the brewing process is condensed into hot water and the thermal energy is used to heat water for the next brewing cycle saving up to 2,000 gallons of propane a month. By combining the very best ingredients available - like pure Vermont drinking water - and environmentally minded brewing processes with a genuine passion for brewing high quality craft beer, Long Trail proudly produces an extraordinary Family of Fine Ales.