October 21st, we will be hosted once more by Akasha Brewing Co. This month, Sarah Popko, our resident sensory scientist, will dive deep into the world of non-alcoholic fermentation. She will walk us through the sensory analysis on this up and coming popular beverage. These “beers” were fermented with extraordinary yeast that do not produce any ethanol but instead create an array of esters, phenolics, and acids. Get ready to learn about the different non-saccharomyces yeast, how to use them, and how to select them to your taste preferences. It’s going to be a unique experience you don’t want to…

Mark your calendars, September 16th, we return to Akasha Brewing Co. after our hiatus in August to meet once more to discuss all things homebrew. This month, Mark Robinson will be educating us about a popular and very traditional South Korean rice wine called makgeolli (pronounce mak-o-lee). This beverage has been around for centuries but is now gaining traction here in the states. It’s milky, it’s sweet, it’s tangy, and often flavored. Be sure to stick around to try some of Mark’s homebrewed recipes as well as a couple of commercial examples straight from South Korea.