Sep
17
11:30pm
Techniques and Ingredients in Ancient Monastic Brewing - Travis Rupp
By Gourmet Brewing
Techniques and Ingredients in Ancient Monastic Brewing
Travis Rupp
Beer Archeologist
Thursday, Sept 17th at 7:30 pm ET (4:30 pm PT)
Travis will take us on an amazing journey tracing the progression of the three major styles: Oval Ale, Westmalle Tripel, and Chimay Blue.
What You Will Learn:
- Commercial Calibration:Orval Trappist Ale Westmalle Tripel Trappist Ale Chimay Grande Reserve Blue St. Bernardus Abt 12 Delirium Tremens Avery The Reverend
- Ancient Monastic BrewingThe damnation of beer under Roman Christianity But the preservation of brewing in early Christianity Discussion of St. Benedict Industrialization of brewing in early monastic tradition The Trappist tradition Living with the Monks of Nursia in Italy Recreating 9th century Monastic Ales
Join our tasting! Download the free app SampleOx. Its available in both Android and Apple (www.sampleox.com). Use Join Code: 5XDP7
- Question and Answer: Travis will answer your questions in the second half of the live stream.
About Travis Rupp:
đź“·
Travis Rupp is the Innovation and Wood Cellar Manager at Avery Brewing Company in Boulder, Colorado where he has worked for 8 years and is responsible for AveryĂs beer invention, innovation, and barrel-aging programs. He holds the title of Beer Archaeologist at Avery as well and launched the Ales of Antiquity series in 2016. His academic past yielded degrees in†English, Secondary Education, and Ancient History from the University of Iowa. He completed a Post Baccalaureate in Classical Languages from Iowa and Notre Dame, and received an MA in Classical Archaeology and Art History from CU in 2010. As a result, he has been a lecturer of Classics, Art History, History, and Anthropology at the University of Colorado, Boulder since 2010 (and has been full-time since 2012) teaching all things Egyptian, Roman, and Greek. Yes, that means†two full-time jobs and a very understanding wife!
His wife, Sara Herkes, also graduated from the CU Classics MA program in 2011. As a result of his careers and passions, Travis is writing books on the beginnings of beer in the ancient Mediterranean, brewing in the early monastic tradition, and brewing during America’s Revolutionary War. Recently his travels and research abroad have focused on monastic brewing in Italy from AD 400-900, Swedish brewing in the 17th century, early Colonial Brewing throughout New England and Virginia, and brewing in Roman Britain.†He has recently been featured on CNN’s Great Big Story, CBS This Morning, NPR and in Southwest Airlines, Food and Wine, Zymurgy, and Thirst magazines. He is currently working on projects with Global Explorer (a partner of National Geographic) in India, Kazakhstan, Cambodia, and Uruguay.
hosted by
Gourmet Brewing
share