The Smithsonian Resident Associate program sponsors a beer course every summer called the Beer Gazetteer and held at the venerable Brickskeller. I’m planning to attend this summer’s course. Click here for details and tickets.
Here’s the schedule:
JUL 9 Pike Brewing Co., Seattle, Washington
Charles Finkel went from importing some of Europe’s finest beers to formulating his own award-winning recipes, such as Old Bawdy Barleywine, and Kilt Lifter Scotch Ale. His head brewer, Drew Cluley, talks about the process of creating these remarkable beers.
JUL 16 Schlafly Beer, St. Louis, Missouri
Tom Schlafly’s brewery and taproom have managed to thrive in the shadow of industry giant Anheuser-Busch. Schlafly offers more than 30 styles of beer annually, from a pale ale and oatmeal stout to a revolutionary gluten-free, sorghum-based beer.
JUL 23 Oskar Blues, Lyons, Colorado
Craft beer in cans? Brewpub owner Dale Katechis began using a hand-operated canning machine to package his hoppy pale ale and rich, malty Scotch ale and uncovered a whole new market for craft beer.
JUL 30 McNeill’s Brewery, Brattleboro, Vermont
A classically trained cellist known for his garish, tie-dyed T-shirts, Ray McNeill also makes some of the finest beers in New England, including Dead Horse IPA, Duck’s Breath Bitter, and Pullman’s Porter.
AUG 6 Weyerbacher Brewing Co., Easton, Penn
From brewing a strong, Belgian-style abbey beer known as a quadruple to an imperial pumpkin ale, Dan Weirback is an innovator—and he’s been experimenting extensively with oakbarrel-aged beers.
The Beer Gazetteer program is coordinated by Jim Dorsch, editor and publisher of American Brewer magazine (which happens to feature a column by me) and Greg Kitsock, editor of Mid-Atlantic Brewing News (and also features my articles) and beer columnist for the Washington Post.