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During the week of the Great American Beer Festival, the Rackhouse Pub wants to educate you as much as we can. That’s why we’re bringing you Liquid Education, 4 days of beer school at the Rackhouse Pub from October 9-12, 2012.

We’ve lined up some heavy hitters in the beer industry to school you in many areas of brewing, and drinking. All events are ticketed, capped at 60 participants, and are held at the Rackhouse Pub at 208 South Kalamath Street, Denver, Colorado, 80223.


Back by popular demand!

What better way to get ready for the Great American Beer Festival than to learn from one of the judges? Join Lost Abbey/Port Brewing‘s Sensory Goddess Gwen Conley at the Rackhouse Pub on Tuesday, October 9th, 2012 from 6:30-8:30pm for a full education in palate development, flavor recognition, style guidelines, and overall beer enjoyment.

If you don’t know how to recognize these acetaldehyde, isoamyl acetate, diacetyl, DMS, trans-2-nonenal then don’t miss your chance to learn from one of the most knowledgeable sensory experts in the industry! Seriously.

In case you need us to prove it, check out our low-down on Gwen:

  • 7-time GABF and World Beer Cup judge
  • Judge at the North American Beer Awards
  • Currently the Quality Assurance/ Brewing Operations Director Port Brewing/The Lost Abbey for Tomme Arthur
  • QA Director /Sensory Goddess at Flying Dog Brewery when they won Mid-Size Brewery of the Year in 2009
  • Flavor Panel Leader at Ball Corporation for 9 years

Gwen’s tiny but she’s also loud! Follow Gwen on twitter: @sensorygoddess


Join Left Hand Brewing Company’s Head Brewer Ro Guenzel and White Lab’s yeast guru Neva Parker for the second installment of our GABF Beer School: Yeast 101 on Wednesday, October 11, 2012 from 4-6pm.

Learn about the history and growth of brewing science as well how brewers use different yeast strains to manipulate the flavor profiles to create your favorite brews. Whether you favor ales, lagers, or anything in-between, this is your chance to learn from the experts about what makes the invisible organism the most important part of the brewing process.

Additionally, you will get to try 4 unique hand-made casks from Left Hand Brewing Company that feature identical hop and grain recipies but are each dosed with a different yeast strain.

As we all know, there is no point talking about it if we can’t let you drink the lesson too!

Our third installment of GABF Beer School, Hops 101 features the flower with the cult following on Thursday, October 11, 2012 from 3-5pm.

Dry Dock Brewing Company (2009 GABF Small Brewing Company of the Year) owner Kevin DeLange and Brewers Supply Group’s Purchasing and Inventory Manager Justin Livengood will take you through the process of how brewers use hops to create balance and bitterness in your favorite brews and how different soil content, regional climates and genetic variations are used to supply brewers with a vast array of lupulin they need to keep today’s craft consumer interested.

You will get to try 4 unique hand made casks from Dry Dock Brewing Company that feature single-hopped batches made with identical grain and yeast recipes. This will allow you to try the distinct character that different hop varieties can bring to the brewing equation.

There is nothing quite like the artistry of making a world-class sour brew. Harnessing the power of the barrel and wild yeast is an art in itself.

Luckily for you, we have some of the experts in craft beer around to walk you through the mastery of wild yeast and barrel aging sours. Come on Friday October 12, 2012, from 3-5pm to hear Chad Yakobson of Crooked Stave Artisan Beer Project, Andy Parker of Avery Brewing Company and Troy Casey of AC Golden talk barrel-aging, souring, blending, Brett and everything in between.

Get ready to pucker up.

We will also do a specialty guided tasting of select sours from both Crooked Stave and Avery Brewing Company.

Taste. Talk. Learn.