Tag Archives: michael agnew

Grains & Grapes Tour De Oregon

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oregon imageTraveling just got a little bit more interesting!

Announcing Amusée Excursions: Wine and Beer Global Travel led by certified beverage professionals – Sommelier Leslee Miller & Cicerone Michael Agnew.

Leslee and I have been joined at the hip for several years now, spreading the good news of beer and wine. Our classes and events have earned a reputation for fun and excellence with aficionados across the Twin Cities and beyond. As our businesses have expanded and our relationships with breweries and wineries have strengthened, we feel it is time to share our insatiable love for not only beer & wine but travel as well!

With that in mind, we are launching Grains & Grapes Adventure Tours. And we’re starting off big. This year is already jam packed with a thrilling schedule of wine and beer adventures from Oregon to Germany.

Tour de Oregon (that’s o-re-GOHN), November 4-8, 2015

Leslee and I very excited about announcing our first trip. Tour de Oregon has taken us well over a year to plan (because we wanted it be THAT special!). It is now ready for registration. I can promise you it will be an amazing VIP travel experience for any wine/beer enthusiast!

Start your journey in Oregon’s ‘City of Roses’ — Portland! Explore Portland’s food and libation culture as we lead you through some of the city’s most coveted food sites and pairings. Enjoy a combo of privately led brewery tours by some of the city’s most talented brewmasters, taste from a variety of Portland’s legendary food-carts, and savor a perfectly paired chef/sommelier wine dinner in the heart of the city’s Pearl District.

Then travel to one of the world’s most envied, world-class sites for Pinot Noir – the Willamette Valley! We’ll stay in one of Condé Naste’s 2014 Top 25 Resorts, the Allison Inn & Spa, (named by the magazine ‘a jewel of a resort’) as we spend three days touring the terroir of the valley’s finest restaurants and wineries. Enjoy privileged access to many of the Pacific Northwest’s most talked about wine country experiences, as you sip your way through an array of fantastic Willamette Valley winery tours and tastings. Savor an afternoon walk through the Jory clay soils of a Dundee vineyard tour and experience a lavish winery cave dinner paired to one of the valley’s most celebrated Pinot Noir house’s exclusive portfolio. But the Willamette Valley is not just about wine. There is beer there as well. You’ll indulge in a brewmaster’s luncheon with the founder of one of Oregon’s newest and most interesting breweries, Wolves & People, with a collection of the brewery’s farmhouse-style gems paired to the Allison Inn’s award-winning food.

As if our adventure hasn’t already been a whirlwind of unbelievable experiences, we wrap up the weekend with a gorgeous private dinner in a cozy Dundee restaurant featuring a hand-crafted menu with beer and wine pairings selected by your Sommelier and Cicerone hosts.

This is truly an excursion you will be talking about for years to come; a trip that exceeds what Leslee and I plan for ourselves when we head to beer and wine territory!

grains&grapes

Trip Inclusions:

  • 1 night stay at the historic Heathman Hotel, downtown Portland
  • 3 night stay at Condé Naste’s award-winning inn, The Allison Inn & Spa
  • Full luxury coach travel from the Heathman Hotel to the Willamette Valley
  • 2 Brewery tours & tastings in the city of Portland (Widmer Brothers, Hair of the Dog, and maybe one more surprise. Shhhhh…)
  • 2 hotel breakfasts
  • A Brewmaster’s luncheon with Wolves & People Brewery owner, Christian DeBenedetti, at the Allison Inn & Spa
  • A winery luncheon with winemaker & owner of Youngberg Hill Winery, Wayne Bailey
  • A private winery cave dinner at Archery Summit Winery
  • A Beer/Wine paired dinner at Reds Hills Provincial Dining
  • A Chef/Sommelier paired dinner at Blue Hour Restaurant of Portland’s historic, Pearl District
  • 3 Willamette Valley winery tours & tastings (Youngberg Hill, Colene Clemens & Argyle Wineries)
  • An afternoon guided vineyard tour through some of the valley’s most coveted Pinot Noir sites with one of the valley’s most famous vineyard managers
  • Professional onsite coordination and assistance

Trip does not include:

  • Round-trip airfare (Plan to arrive in ‘PDX’ in time for our first event which begins @ 5pm on Wed, Nov 4th–Departure at your leisure on Sunday, Nov 8th)
  • Travel insurance
  • Personal incidentals
  • Airport transfers in both your home city and Portland

Payment Details:

  • $2650 per person includes the details listed above
  • Payment may be made by cash or check, or by credit card (processing fee of 4% applies to credit card payments)
  • Checks may be made payable to Amusée & mailed to: Amusée, P.O. Box 583242, Minneapolis, MN 55458
  • Prior to departure, a trip itinerary and package will be mailed to each passenger with full detail of the trip’s layout
  • Once payment is made, trip cost is nonrefundable.
  • Call 612.655.4839 to reserve your spot today! (Trip is limited to just 20 seats.)

Due the nature of the program inclusions combined with the limited space, we are giving priority to double occupancy requests (couples or two singles sharing a room) so we can fully use our block of 20 rooms. Single occupancy participation in group programs requires an additional fee or ‘single supplement’ as you would encounter on a cruise. We wanted to avoid this on our inaugural excursion, but will evaluate the demand and consider this option for future excursions. Thank you for your understanding.

Education Programs at the All Pints North Summer Beer Festival

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In the hierarchy of Minnesota beer festivals, two stand out to me – Winterfest and All Pints North – both sponsored and organized by the Minnesota Craft Brewers Guild. Winterfest is an intimate affaire. Ticket sales are limited and the space is cozy, in contrast to the sprawling outdoor festivals that are the norm. It has an air of elegant sophistication. The brewers – all Guild members – bring the good stuff in an attempt to out-do each other.

All Pints North is held at the Bayfront Festival Park in Duluth. Despite the spacious outdoor setting and large attendance, Bayfront Park with its bayside location and magnificent view of the iconic lift bridge give this festival an easy-going, relaxed feel. There is none of the hustle and bustle of the other fests.

All Pints North happens this Saturday, July 26th from 3 – 7 pm. Tickets are still available, although hotel rooms might be harder to come by.

As a beer educator, I like that the Guild values education at their festivals. They recognize that an educated consumer is a better consumer; that the enjoyment of craft beer increases with a little bit of knowledge. They also know that craft beer aficionados are eager to learn.

ABE-SquareSign 4ft

The Alliance for Beer Education (ABE) is a joint project of A Perfect Pint and the Better Beer Society dedicated to providing the highest-quality educational programing at Minnesota’s beer festivals. Collaborators Rob Shellman and Michael Agnew, both Certified Cicerones®, have a combined 11 years’ experience as beer educators. Their credits include the Better Beer Society University, BBS Brown Bag Blind Tastings, The University of Minnesota Department of Continuing Education, Cooks of Crocus Hill, Kitchen Window, and Betty Crocker, as well as countless corporate and private events.

The Minnesota Craft Brewers Guild has partnered with ABE to provide the educational programming at this year’s All Pints North. We think we have put together a great lineup with some amazing guest speakers. Check it out!

Beer Barrel BBQ 3:30 – 4:00p
Chef Tony Beran (Lake Ave Café) and Nate Beck (Natedogs)

Minnesota summers offer the perfect weather to fire up the grill. Why not make beer a part of your cookout? Join Chef Tony Beran of Lake Ave Cafe, as he showcases slow roasted pork shoulder smoked over Surly Pentagram staves, as well as a sour cherry Pentagram sauce to pair with. Nate Beck of Natedogs is loved among the beer community with his delicious dogs and mustards. He’ll guide you through the process of creating your own unique beer mustard. Join us for a delicious lesson in outdoor cooking with beer and building the best sauce.

Backwoods Brews 4:10 – 4:40p
Jake Boyce (Day Tripper of Duluth)

Last month Duluth was named as Outside Magazine’s best outdoor city in America. Outdoor activity is central to the Duluth lifestyle. This session pays homage to that by exploring the potential and practicalities of enjoying beer in the backcountry. What’s allowed? What type of beer is best? Can beer be part of your campfire cooking? Come find out from adventure guide Jake Boyce and share your own stories about enjoying beer in the backcountry.

Homebrewing Berliner Weisse 4:50 – 5:20p
Jeff Merriman (Northern Brewer/Certified Cicerone®) & Jace Marti (August Schell Brewing Co.)

One of the growing trends in American craft beer is the revival of nearly-extinct beer styles. Gose, Grätzer, Sahti, and Berliner Weisse have all seen a resurgence in the last few years. With a little bit of know-how you can make great versions of these beers at home. Jace Marti from August Schell Brewing Company shares the insights gained from creating the Noble Star series of Berliner Weisse style beers. Northern Brewer manager Jeff Merriman brings it home with the practical knowledge for backyard brewers.

Terroir of Twin Ports 5:30 – 6:00p
Emily Vikre (Vikre Distillery), Bryon Tonnis (Bent Paddle), Heiko Edwardson (Red Herring)

Alongside craft beer, craft distilling is booming. And the two have turned out to be terrific partners with artisanal spiritmakers and small brewers teaming up in the production process. The popularity of beer cocktails shows that the final products work pretty well together, too. Find out how Bent Paddle Brewing and Vikre Distillery are partnering right here in Duluth and learn how to whip up a tasty treat from Red Herring cocktail whiz Heiko Edwardson.

Rob and I hope to see you in the tent. Cheers!

 

Public Events & Classes from A Perfect Pint

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I realized recently that I have a ton of public events coming up. Whether you want to learn the basics of making your own beer, find out what’s happening beer-wise in the upper-Midwest, or sit down to a tasty and educational meal paired with both beer and wine, I’ve got something here for you. Check it out!

July 10, 7 pm, $18
Homebrewing 101
How is beer made? What is beer made of? What is malted barley? What are hops? What causes that grapefruit flavor in my beer? What flavors should I taste in this beer? How does one taste beer? Questions, questions, questions…
The Garden by the Woods Garden Center
78 W 78th St
Chanhassen, MN 55317
952-443-9941
http://www.bythewoods.com/

July 11, 6-8 pm, $50
Trappist and Abbey Beers of Belgium
Monastic brewing in Europe goes back to at least the 700s CE. It’s probably much older than that. While there are monasteries making beer all over the continent, it’s the Belgians that have elevated the tradition to exquisite heights. Only seven Trappist breweries have earned the right to use the trademarked label “Trappist Beer” and they are making some of the most complex beers available today. Another group of secular “abbey” breweries are not far behind; making beers of similar styles that can give the monks a run for their money. Certified Cicerone Michael Agnew of A Perfect Pint introduces you to the world of beer-making monks. You’ll learn what it takes to be a Trappist brewery and discover what makes them different from the abbey brewers. Along the way you’ll sample some of the best beers in the world.
Sunfish Cellars Wine & Spirits
803 Sibley Memorial Hwy (Hwy. 13)
Lilydale, MN 55118
651-552-5955
http://sunfishcellars.com/events/

July 17, 6-8 pm, $50
Don’t be Afraid of the Dark
Dark beers are heavy, right? Actually, nothing could be further from the truth. Color tells you very little about the taste or heft of a beer. As I am fond of saying, “dark is not a flavor.”  While there are heavy-duty dark beers, there are also some super hefty light-colored beers. A Belgian tripel looks like a pilsner, but can top 10% alcohol. A beer like Guinness that many perceive as weighty is actually very low alcohol and just as light as a “lite” beer. In this class Certified Cicerone Michael Agnew from A Perfect Pint guides you through the gamut of black and brown brews. You’ll learn where the color comes from and taste the full range of flavors that dusky beers can bring. Even those who say they don’t like dark beer will find something to love.
Sunfish Cellars Wine & Spirits
803 Sibley Memorial Hwy (Hwy. 13)
Lilydale, MN 55118
651-552-5955
http://sunfishcellars.com/events/

July 18, 8-9 pm, $15
The State of the Midwest Craft Brewing Industry
Two years ago, while observing the first pops of what is now a full-on, beer-brewing boom, I hatched a hair-brained scheme to find out what was really going on beer-wise in the upper Midwest. I had this notion that the region well may be the next beer Mecca – a successor to the Colorado Front Range – and I wanted everyone else to know about it. A guide book was the way to do it. 10,000 miles, 25 hotel rooms, and 1800 beers later the book is with the publisher. I have personally visited 180 breweries in Minnesota, Wisconsin, Iowa, and Illinois, and interviewed the brewers at nearly every one. I have intimate knowledge of what’s happening in one of the fastest growing beer scenes in the country.
This class will take you on a beer tour of the upper Midwest featuring brews from beer makers old and new in Minnesota, Wisconsin, Iowa and Illinois. We’ll look at overall trends in the region and explore some of the new styles being crafted to suit the regional palate.”
The Four Firkins Specialty Beer Store
5630 W. 36th Street
St. Louis Park, MN 55416
952-938-2847
http://thefourfirkins.com/events/events-detail.php?id=3085

 

July 21, 3-7 pm, Festival admission $30 advance or $40 at the door
Tasting Beer: The Beer Flavor Triangle
Beer is made from three basic ingredients, malt, hops, and yeast (I know, water is in there too.) Each of these ingredients imparts its unique character to the beer as flavor, aroma, color, and mouthfeel. Beer styles are identified by the relative weight of character from each ingredient. In this session we’ll talk about what those characteristics are and how to identify them so you get the most from your beer at the festival and beyond.
All Pints North Beer Festival
Bayfront Festival Park
700 W Railroad St
Duluth, MN 55802
http://www.mncraftbrew.org/festivals/allpintsnorth

July 26, 6-8 pm, $50
Beer 101: Beer Flavor and Where it Comes From
Most people readily accept the notion that wine is a beverage worthy of contemplation and consideration. Recognition of the subtleties of varietals and terroir is firmly established. After 50 years of a market dominated by light lagers, the same cannot be said of beer. For most people beer is a pale-yellow, fizzy liquid with very little flavor and hopefully even fewer calories. But good beer never went away and is currently enjoying a worldwide renaissance driven by the emergence of small craft breweries throughout the United States. Well-crafted beer rivals wine for flavor and complexity. Join the instructor, a certified Beer Cicerone, or beer adviser similar to a wine sommelier, for a course on the basics of beer tasting and appreciation. During the session you will learn about beer styles, ingredients, brewing processes through demonstration and tastings. You will gain an understanding of how ingredients such as hops, barley, and yeast contribute to the overall character of particular beers.
Sunfish Cellars Wine & Spirits
803 Sibley Memorial Hwy (Hwy. 13)
Lilydale, MN 55118
651-552-5955
http://sunfishcellars.com/events/

August 1, 6-9 pm, $75
Farm to Table Beer Pairing Dinner
Midsummer is the high season for fresh-from-the-farm produce. Nothing goes better with fresh veggies than crisp, light summer beers. Chef Philip Dorwart from Create Catering demonstrates great seasonal recipes, paired with craft beers by Cicerone Michael Agnew.
Menu: Heirloom Tomato Salad with Sweet Sherry Vinaigrette, Reggiano, Arugula and Toasted Barley; Grilled Asparagus with House-Made Lemon Agrumati, Crispy La Quercia Prosciutto and Poached Egg; Hops-Smoked Lamb Ribs with Rosemary-Malt Syrup Glaze, Roasted Grits and Spinach; Frangelico Milk Shake with Toasted Milk and Peanut Butter-Chocolate Mascarpone Cookie.
With Chef Philip Dorwart of Create Catering/The Dining Studio
Cooks of Crocus Hill in St. Paul
877 Grand Avenue
Saint Paul, MN 55105
651-228-1333
http://store.cooksofcrocushill.com/index.php?route=product/classes&path=59

September 21, 6-9 pm, $75
Grapes, Grains & Fromage
With Sommelier Leslee Miller & Fromager Benjamin Roberts of France 44
Do you love beer, wine and cheese? Then this is the class for you! Learn how to pair three of your favorite treats, all in one class. Sommelier Leslee Miller and Cicerone Michael Agnew team up with pal, Fromager Benjamin Roberts of France 44 for one fantastic festival of cheese, vino and brew.
Cooks of Crocus Hill in Edina
3925 West 50th Street
Edina, MN 55424
952-285-1903
http://store.cooksofcrocushill.com/index.php?route=product/classes&path=59

October 18, 6-9 pm, $75
Midwest Cheese & Ale
With Becca Dilly and James Norton, Authors of The Master Cheesemakers of Wisconsin
Cooks of Crocus Hill in Edina
3925 West 50th Street
Edina, MN 55424
952-285-1903
http://store.cooksofcrocushill.com/index.php?route=product/classes&path=59

October 23 & 30, 6-8 pm, Cost TBA
Fireside Sippers – Warming Beers for Fall and Winter
Autumn is an in-between time. There is a chill in the air, but it hasn’t yet turned brutally cold. The leaves are turning colors and beginning to fall, but the trees are not yet the gray skeletons that they become in the winter. It’s time to put away the barbeque and break out the firepit. So what makes a beer appropriate for fall? Well, slightly higher alcohol for one thing, just enough to take the edge off the chill air. A little color would be welcome, amber, red, orange, and brown to match the seasonal hues. A bit of spice is always nice, and perhaps a wink and a nod to the fall harvest, be it of hops or pumpkins.Winter’s brutal bite and early darkness drive most people indoors to curl up next to a crackling hearth. This is the time for snifter beers; malty old ales, barleywines, and big imperial stouts. These are beers to savor slowly through the evening, letting them warm you from within.Fall and winter are great seasons for beer. Certified Cicerone Michael Agnew takes you through the best these seasons have to offer from the brazenly bitter fresh hop beers to soothingly sweet English barleywines. Apple beers, pumpkin beers and spicy holiday ales are all a part of the mix. Along the way we’ll cover the histories of the styles and how they’re made.
University of Minnesota Learning Life
The campus Club
403 Coffman Memorial Union
300 Washington Avenue SE
Minneapolis MN 55455
612-624-4000
http://cce.umn.edu/LearningLife/index.html

November 8, 6-9 pm, $75
Fall Harvest Beer & Wine Pairing Dinner
With Sommelier Leslee Miller and Chef Mike Shannon
Cooks of Crocus Hill in Stillwater
324 S. Main St.
Stillwater, MN 55082
651-351-1144
http://www.cooksofcrocushill.com/