Ask the Expert Happy Hour with Charlie Bamforth


Date / Time: Thursday, May 14th, 2020 at 3:00 pm PDT - 4:00 pm PDT (add to calendar)
Event type: Event held online
Price: Free
Register / View: Ask the Expert Happy Hour with Charlie Bamforth

Grab your favorite beverage and join Charlie Bamforth, the Pope of Foam, in this LIVE happy hour question and answer session. Submit your most pressing questions about all things brewing with your registration and we’ll do our best to answer them all live during the happy hour.

Charlie Bamforth and UC Davis to Host a Free Q&A Webinar for Brewers

What could be better than getting your most pressing beer-related questions answered by the Pope of Foam himself? Crack open a beer during Happy Hour on May 14 and join UC Davis Continuing and Professional Education’s Brewing Programs for this free event. “Ask the Expert Happy Hour” is a live question and answer session with Charlie Bamforth, distinguished professor emeritus at UC Davis. This free webinar is open to anyone looking for advice on all things brewing.

While people across the country continue to practice social distancing and stay put in their homes, Charlie Bamforth invites brewers into his (virtually, of course) for an informal exchange about beer. “I am looking forward to the session,” says Bamforth who has been continuing to train brewers from home despite these unprecedented times. “Here I am, camped out in front of my computer—safe and sound, but trusting that my laptop doesn’t give up on me—and I hope you will be out there during our happy hour. I’d love to hear what you are up to and any topics that you would like to talk over.” Brewers, you won’t want to miss this. Register now for the May 14 webinar.

A spinoff webinar series is in development, featuring well-known brewing experts sharing their knowledge on various topics from malt quality to beer law. These webinars will be available for just $49 beginning June 18 at 4 p.m. Check the website regularly for updates.

Categories: IngredientsProcessQuality Control

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