Beer and wine have remained distinct and very different beverages, made from grain or grapes respectively.  In fact, breweries cannot ferment simple grape juice or sell wine according to US law.  And of course, consumers consider one or the other during happy hour.  The Bruery is challenging this tradition by using different ways to introduce wine flavor into beer to create hybrid products that challenge drinkers’ concepts of possible beverages and the TTB’s (Tax and Trade Bureau) distinctions that regulate alcohol according to “sugar” source.  Join us to hear about the cutting edge of innovations in beer and wine.  If you live in California, the Bruery can also send you samples of these exotic brews to taste along with our presenters. 

Tasting:

We’ll be tasting a selection of beer/wine hybrids from The Bruery. Typically these beer/wine hybrids are reserved only for members of The Bruery's Society programs (exclusive beer memberships). However, in partnership with The Robert Mondavi Institute for Wine and Food Science, The Bruery is offering special access to purchase a curated pack so that you can drink along with the presenters. The Bruery currently delivers to CA, NV, DC, VA, ND, NH, and PA.

• Peter Veeder: Imperial stout with Cabernet Sauvignon grapes aged in French oak puncheons
• The Vine: Ale with Grenache Blanc grapes and Viognier grapes aged in oak barrels
• Natty Noir: Barrel-aged ale naturally fermented with Pinot Noir grapes

Purchasing information will be available upon registration in a confirmation email.

Speakers:

Jeremy Grinkey: Jeremy Grinkey is the Director of Production at The Bruery in Placentia, CA. Jeremy joined The Bruery in early 2015 to help build out and launch the Bruery Terreux brand. Previous to beer production, Jeremy spent several years on the California Central Coast in wine production. Now as Director of Production, Jeremy oversees all production at The Bruery Terreux as well as wood programs at The Bruery and R&D for The Bruery and Offshoot Beer Co. Jeremy stays busy away from work as well with his wife Paige and daughters Mia, Wren and Harper.

Moderator Glen Fox is the Anheuser-Busch Endowed Professor of Malting and Brewing Science at the University of California, Davis campus. His roles include teaching the undergraduate brewing courses, as well as conducting research with graduate students. His current research focus is on cereal starch structure and its impact of wort quality, fermentation efficiency and beer quality. In 2018, he was elected a Fellow of the Institute of Brewing and Distilling for his research contribution to the malting and brewing industries. Dr Fox is part of the team writing the new syllabus for the Institute of Brewing and Distilling certificate in malting course. He has over 100 peer reviewed book chapters and journal articles and was the senior editor, of the recent book “Achieving sustainable cultivation of barley”. 

About:

This event is part of the Sips and Bites series, which explores the stories behind foods and drinks with winemakers, brewers, and culinary innovators with tastings and conversations about what inspires them to make their wines, beers, and foods. 

Venue:

This is a virtual event that will be presented via Zoom. In order to access this webinar, you will need a free Zoom account, which you can sign up for here.

Questions?

If you have questions about this event, please email: rmievents@ucdavis.edu.