Tom Korder, Penrose Brewing
Phil Wymore, Perennial Artisan Ales
Matt Potts, Destihl Brewery
Moderated by Certified Cicerone Patrick Gould.
Three of the Midwest’s leading sour/funk/innoculated/wild ale producers, each brewery will bring two limited release beers that use some combination of Brettanomyces, Pediococcus, and Lactobacillus. And the panel will dive into the details of the various yeast strains and bacteria, as well as the different brewing and fermentation processes, that combine to create the funky and sour beers that we will have the pleasure of drinking.
Show up early for a seat, even earlier if you’re going to eat, because servers do not want to interrupt the panel. Rare chance to hear these three brewers all chat in the same room, about the same thing. Highly recommended for homebrewers.