The event will celebrate the historical side of the beers featured at the event and will include a look at how efficiency and modernity has caused much of the beer industry to move in a different direction. Higgins will lead an informative tasting of five beers, explaining the unique flavors and brewing processes of each. From smoked malts to water with high mineral content to flavorful, earthy yeasts, beer ingredients and brewing techniques can highlight idiosyncrasy, provincial artistry and a sense of place in beer.
Here’s the full beer lineup for the event, including two brews from Seventh Son:
- Seventh Son Spring Sheep Stout, Session Stout
- Birra Amiata Contessa, Italian Pale Ale from Tuscany
- Vanberg Dewulf & Scheldebrouwerij Hop Ruiter, Belgian Golden Ale from Flanders
- Seventh Son Stone Fort Oat Brown Ale, Oatmeal Brown Ale
- Olvisholt Lava, Smoked Imperial Stout from Iceland
Higgins is one of only five Master Cicerones in the country, one of six in the entire world. He was the third person to earn the title Master Cicerone, and brewed professionally for eight years in addition to working as a beer consultant. Master Cicerone is the highest credential in beer service, akin to the title of Master Sommelier in wine service. It is administered by the Cicerone Certification Program, and those who achieve this certification possess encyclopedic knowledge of beer and highly refined tasting ability.
The event will take place from 6-7:30 PM on Wednesday, June 5. Tickets are $25 and include tastes of five beers, plus various cheeses and crackers. Tickets can be purchased online.