Belgian-Style Beers: a Tradition without Traditions
The Belgian brewing tradition is among the hardest to pin down of all. Most will agree that yeast plays the dominant role in defining what tastes 'Belgian,' but beyond that, there are no rules! Compare Abbey ales from cloistered monasteries, mass-produced ales that were designed to compete with lagers, and modern American Interpretations in this deep dive into Belgian Beer. This tradition without boundaries has ended up setting the stage for the rise of American brewing, which has now become the most dominant brewing culture on the planet.
Class begins at 7:30pm MOUNTAIN TIME
Please note: All cancellations require 48 hours notice. Food and wine are purchased and prepared in advance and cannot be re-purposed.
Meet your instructor - Rio Connelly
Rio Connelly is a professional brewer with over a decade of experience in the Utah Craft Beer scene. Having originally discovered a passion for brewing during college in Washington state, Rio has been experimenting with new styles, creating menus and writing about craft beverages at SLUG Magazine since his return to Salt Lake City in 2008. Helping to open Epic Brewing in 2010 and then starting the Avenues Proper restaurant and pub in 2013 were foundational learning experiences. With his business partners, Rio oversaw the expansion of the Proper brand to four locations including three restaurants, two bars, and two breweries. He is a Cicerone Program Certified Beer Server, a Recognized BJCP judge, and has attended classes at the Siebel Institute of Tehcnology, America's oldest brewing school. “Watching Utah's craft beer scene expand and grow has been a real pleasure for me,” Rio says, “the last few years have seen beer in our state only get more diverse and interesting.” In 2019, Rio departed from Proper to start Faultline Beverage, a consulting firm focused on helping startups realize their vision, and working with with brewers and other producers passionate about their product.