trail dust town

Much like the previous installments, the celebration is a rare opportunity to meet with certain brewers, sample unique and local brews, and then allow yourself to embrace native terroir at the Good Oak Bar.

In short, it’s all about collaboration and experimentation.

Each of the brews are influenced by native microflora, either through “yeast strains cultivated from the wild,
spontaneous fermentation or the gradual transformation of barrel-aged beers.”

Several brewers will be at the Good Oak Bar for a “Meet the Maker” appearance every Saturday during the bash. Pay attention to the following dates so you can plan accordingly.

Terroir on Tap Schedule

Monday, October 14 – Sunday, October 20

• Wren House Brewing Company is collaborating with Superstition Meadery
• “Meet the Maker” event takes place on Saturday, October 19

Monday, October 21 – Sunday, October 27

• Public Brewhouse is on tap
• “Meet the Maker” event is on Saturday, October 26

Monday, October 28 – Sunday, November 3

• 1912 Brewing Company is on tap
• “Meet the Maker” event is on Saturday, November 2

Monday, November 4 – Sunday, November 10

• Crooked Tooth Brewing Company is collaborating with Hamilton Distillers
• “Meet the Maker” event is Saturday, November 11

The class occurs during a four-week period and you’ll dive right into it as if you’re peeking “through a culinary lens.” In addition, you’ll read the work from several authors — including Michael Twitty, Denise Chávez, Virgie Tovar, the Kitchen Sisters, Joe Watson, and Natalie Lima — and travel through times of African influences in United States’ cuisine to memories of rolled tacos and biscochos.

The class is $132 per person and you’ll need to register beforehand.

Students will have the opportunity to submit at least one short essay, and the course is designed for all levels of writers.

Much like the previous installments, the celebration is a rare opportunity to meet with certain brewers, sample unique and local brews, and then allow yourself to embrace native terroir at the Good Oak Bar.

In short, it’s all about collaboration and experimentation.

Each of the brews are influenced by native microflora, either through “yeast strains cultivated from the wild,
spontaneous fermentation or the gradual transformation of barrel-aged beers.”

Several brewers will be at the Good Oak Bar for a “Meet the Maker” appearance every Saturday during the bash. Pay attention to the following dates so you can plan accordingly.

Terroir on Tap Schedule

Monday, October 14 – Sunday, October 20

• Wren House Brewing Company is collaborating with Superstition Meadery
• “Meet the Maker” event takes place on Saturday, October 19

Monday, October 21 – Sunday, October 27

• Public Brewhouse is on tap
• “Meet the Maker” event is on Saturday, October 26

Monday, October 28 – Sunday, November 3

• 1912 Brewing Company is on tap
• “Meet the Maker” event is on Saturday, November 2

Monday, November 4 – Sunday, November 10

• Crooked Tooth Brewing Company is collaborating with Hamilton Distillers
• “Meet the Maker” event is Saturday, November 11

The class occurs during a four-week period and you’ll dive right into it as if you’re peeking “through a culinary lens.” In addition, you’ll read the work from several authors — including Michael Twitty, Denise Chávez, Virgie Tovar, the Kitchen Sisters, Joe Watson, and Natalie Lima — and travel through times of African influences in United States’ cuisine to memories of rolled tacos and biscochos.

The class is $132 per person and you’ll need to register beforehand.

Students will have the opportunity to submit at least one short essay, and the course is designed for all levels of writers.