SPEAKING GIGS AND TOPICS

Let's get started. Are you a:

Beer distributor? You and your colleagues may benefit from:

  • Combination tasting and styles classes
  • Hands-On Beer and Food Experience

Brewer or Brewery needing to educate salespeople or other non-brewing staff? They may benefit from:

  • Combination tasting and styles classes
  • Sensory/Tasting Workshops
  • Hands-On Beer and Food Pairing Experience

Bar, restaurant or retail manager seeking staff education? Your employees may benefit from:

  • Combination tasting and styles classes
  • Hands-On Beer and Food Experience

A company, organization or charity searching for an engaging speaker on a beer-related topic?

  • General interest beer presentations
  • Customized version of beer tasting classes; one hour to full day

A group of Cicerone or BJCP judge exam candidates?

  • Combination tasting and styles classes
  • Sensory/Tasting Workshops

An individual or a small group not affiliated with a specific organization?

  • I recommend looking at the Siebel Institute classes I teach
  • Contact your local brewers’ guild or home-brew club and determine if their members are interested in similar training and can include you and/or your friends in their training session(s).

PROFESSIONAL BEER TRAINING

While reading a book can be extremely helpful, there is simply no substitute for in-person training. So much of beer knowledge revolves around tasting and understanding flavors that for obvious reasons this is difficult to learn and understand without guided hands-on experience.

The foundation of Tasting Beer is a class I developed. The book has become the standard text for the Cicerone program as well as for many college-level courses and professional development programs for breweries, beer retailers and distributors. Many people feel it is very helpful to have this content delivered to them in person, especially as it allows for tasting and discussion of the beer styles being discussed. I am constantly developing the material to keep it up-to-date in terms of science and rapidly evolving beer styles, and to ensure that it fills the needs of those working on various professional certifications.

Professional Classes and Workshops

Sensory/Tasting Workshops

This kind of intensive training is useful for professionals who need a more finely detailed knowledge of beer’s sensory characteristics and how to recognize and identify them. Classes start with an overview of the tasting process with insight into the sensory and other neural systems that drive the tasting process. Once basic tasting techniques are explored and practiced, the seminars move into identification of beers spiked with a number of commonly encountered flavor and aroma chemicals added to a neutral beer. As we go through the spiked samples, description of their chemical origins, significance and management are discussed.

Full-day: Covers the tasting process and the neuroscience behind it, and includes more than twenty spiked samples covering a wide range of beer flavors and aromas. Download PDF of class outline [link]. Cost: $XXX per person, groups of 10–15; $XXX per person, groups of 16–24. For groups of 25+, please contact us to discuss.

Half-day: A condensed version with condensed scientific and tasting process section, plus  ten spiked sensory samples. Download PDF of class outline [link]. Cost: $XXX per person, groups of 10–15; $XXX per person, groups of 16–24. For groups of 25+, or custom versions for general audiences, please contact us to discuss.

Beer Styles & Tasting Classes

These cover a wide range of classic and contemporary beers, each with a discussion and an example to taste. These classes can be customized for either professional brewers or for other non-brewing beer professionals. Additionally, home brewers studying for the BJCP (Beer Judge Certification Program) exam will find them useful as study aids. Depending on the audience, I can provide more or less emphasis on behind-the-scenes mechanics such as recipe formulation and brewing techniques.

Two-day: Includes full background, history, tasting techniques, and a tasting of all the major style categories. Please see the class description in the Siebel page of this website for a full outline. Cost: $XXX per person, groups of 10–15; $XXX per person, groups of 16–24. For groups of 25+, please contact us to discuss.

One-day: Includes condensed background, history, tasting techniques and tastings of about a dozen major beer styles. Download PDF of class outline [link]. Cost: $XXX per person, groups of 10–15; $XXX per person, groups of 16–24. For groups of 25+, please contact us to discuss.

Hands-On Beer and Food Experience

This full-day class covers a wide range of food types and how they interact with beers. We start with a general overview of food and beer pairing concepts, then move to brunch, cheese, and a competitive team exercise for lunch, followed by cooking with beer and finishing with dessert and beer pairings. It’s hands-on and a lot of fun, and also provides valuable information and first-hand experience as well.

Please see the class outline in the Siebel page of this website for a full outline. Cost: $XXX per person, groups of 10–15; $XXX per person, groups of 16–24. For larger groups, please contact us to discuss.

New Product Development Workshop

I spent 10 years leading creative teams developing consumer products for large corporations, and I’ve since refined that experience into creative consultation projects for craft breweries [link to brewery consulting page].

I take on individual consulting projects as my schedule permits. If you’re interested in having me provide you with some tools or to help facilitate your development process, this could be the class for you.

I start by reviewing types of development approaches, then move on to the types of creative inspirations. Then we’ll talk about your market, its potential for new products, perform an analysis of your competition, and work through a number of different brainstorming techniques. The end result is clear, well-reasoned product concepts, which we will then prototype using blending and flavoring techniques. Once consensus is achieved, we translate the prototyped beers into specifications that can be used to generate full recipes. Naming and branding exercises follow, leaving you with a number of promising candidates that can be piloted, tested, refined, and turned into commercial products.

Since this is generally a single-brewery workshop, plenty of customization is available depending on your needs.

One-day workshop only: Download PDF of class outline [link]. Cost: $XXX per group, max 8; For larger groups, please contact us to discuss.

NOTE: Because I’m an active partner in two commercial breweries, I am conservative about potential conflicts of interest. I will decline a project that is too similar to any I’m currently working on, out of respect for my partners’ and clients’ interests.

General Information:

  • My schedule  fills quickly, and I am often booked up to six months in advance. Please bear this in mind when contacting me regarding a class or other event or appearance.
  • Be aware that there are industry events I always attend: Craft Beer Conference, GABF, AHA National Homebrewers Conference. I sometimes have limited free time during or around these events, but require a minimum of 90 days advance notice for scheduling.
  • Unless negotiated otherwise, the client will pay my travel and lodging expenses. Some classes and events require two people to run, so there may be additional flight and other expenses for my assistant. If you have special deals on airfare or lodging, I’m happy to let you book the flights and/or take care of  other travel details directly.
  • Most of the presentations employ PowerPoint slides.
  • PDFs of training or other materials will be available to participants to view on their computers or tablets. If you wish to make printed copies, PDFs can be provided in advance.
  • My wife Nancy nancy@randymosher.com (aka The Randy Wrangler) is responsible for my scheduling and much more, so you will be working with her in advance of, and sometimes during, your event.

Logistics, Preparation, Supplies and Room Setup

These considerations vary widely by event. Once we have a handle on the event type and projected participation we will provide a detailed checklist outlining roles and responsibilities and set up a call to review it in detail to make sure things are perfect the day of the event.

Beer History and Business Interest Presentations
10,000 Years of Beer History

History of Beer in America

Women in Beer: a 10,000 Year Story

An Introduction to Beer Tasting

Dude, You Should, Like, Sell It: A History of Craft Beer

Business Interest:

The Co-opetitive World of Craft Beer

Craft beer is more than a business; it's a passion. The people who live it share a common set of goals, as well as a common group of enemies, and this leads to extraordinary cooperation and collaborative efforts. This talk explores some of the roots of this craft beer ethic and why it still remains powerful despite ingreasing competition in the market.

Randy Mosher Will Work For Beer

This is a talk covering my strange resumé and creative life. I have given it for design audiences ad recent delivered a version of at the Lincoln Park Apple Store as part of a series they do on people who use their products in imaginative ways.

General Information:

  • My schedule  fills quickly, and I am often booked up to six months in advance. Please bear this in mind when contacting me regarding a class or other event or appearance.
  • Be aware that there are industry events I always attend: Craft Beer Conference, GABF, AHA National Homebrewers Conference. I sometimes have limited free time during or around these events, but require a minimum of 90 days advance notice for scheduling.
  • Unless negotiated otherwise, the client will pay my travel and lodging expenses. Some classes and events require two people to run, so there may be additional flight and other expenses for my assistant. If you have special deals on airfare or lodging, I’m happy to let you book the flights and/or take care of  other travel details directly.
  • Most of the presentations employ PowerPoint slides.
  • PDFs of training or other materials will be available to participants to view on their computers or tablets. If you wish to make printed copies, PDFs can be provided in advance.
  • My wife Nancy nancy@randymosher.com (aka The Randy Wrangler) is responsible for my scheduling and much more, so you will be working with her in advance of, and sometimes during, your event.

Logistics, Preparation, Supplies and Room Setup

These considerations vary widely by event. Once we have a handle on the event type and projected participation we will provide a detailed checklist outlining roles and responsibilities and set up a call to review it in detail to make sure things are perfect the day of the event.

What about books?

We can bring the books with us for sales and signing, or, the sponsoring organization or business (like a homebrew shop) can do the sales. Either way is fine with us, but let’s make sure we decide well in advance. It is also helpful to have an estimate of the number of attendees, as it’s sometimes hard to deal with extra books at the end of the event.

HOMEBREWING PRESENTATIONS AND WORKSHOPS

I participate in these events regularly and always love the energy and passion of my fellow participants in the hobby. In order for these events to work well for both parties, we have to make sure the benefits to the both the audience and to me, the presenter. I have a limited amount of time available these days, so from my perspective it’s best to have a number of different things planned when I come to a particular area.

I am well aware that home-brew groups are generally volunteer hobby organizations and may not have funds available to sponsor speakers for events. Much as I would like to volunteer my time, it’s simply not possible for me to absorb both travel and lost productivity costs for out of town homebrew events. However, if I can coordinate a paid training or other session with a homebrew club appearance, I’m happy to do so. Please check my calendar/travel schedule for potential opportunities, and please contact us as far in advance as possible to arrange an appearance or talk for your group.

I can and do travel to limited number of larger homebrew events around the world in exchange for travel and lodging costs only. However, my schedule limits me to doing this selectively and infrequently. I do enjoy them though, and it never hurts to ask, so please do—maybe we can make it happen.

Homebrewing Events & Topics

Keynote Addresses

These invigorating “sermons” revolve around beer but ultimately help people think more deeply about all of their interests, more freely follow their passions and dream to take things to a higher level that they have perhaps considered before. I am happy to work with the event theme or organization’s wishes to create a presentation perfectly suited to the moment.

Single Subject Presentations

These are typically about an hour in length, and may focus on styles, history, recipe formulation, ingredients and more. Details on specific programs currently offered can be found below, but I have material on many other subjects available for presentations, so if you have a specific topic in mind, please just ask.

(Almost) Everything You Know About Beer History is Wrong

Modern brewers are inspired by the past to create their own interpretations of the classics. But what if it turns out a lot of our ideas about past beers are just not right? This is the case with far too many classic styles. Often, however, the truth is even more interesting than the old tales. In addition to setting the record straight, this talk points out a number of lingering mysteries and details on some freshly unearthed beer styles and traditions, leaving us with plenty of new and exciting beers to brew and, of course, drink.

Beer Recipes from the Inside Out

To really have command of the flavors, textures and other qualities of a beer, the brewer needs to have a comprehensive command of the chemistry, flavors and brewing characteristics of the ingredients involved. Building on his long experience as both an artist and a brewer, Randy Mosher lays out some eye-opening facts about the characteristics of ingredients and presents some novel tools for conceptualizing and building delicious, memorable beers based on the flavors desired in the finished product.

Planet Homebrew

Homebrewers in the US aren't the only ones pushing the edges of creativity, quality and local flavor anymore. Based on recent Travels, Radical Brewing author Randy Mosher shares some insights and ideas gathered from Australia, Denmark, Brazil, Argentina and Italy. These different points-of-view greatly enrich the hobby, the possibilities and ultimately, what's in our glasses. The talk will discuss some specific recipes and trends, and will also include a presentation of some rare ingredients and possibly a beer or two.

A Taste of Radical Brewing

This presentation explores what it means to be "radical," not just in the sense of extreme, as the word also means "roots." So, we need to be aware of where we come from as brewers and where we live as people and artists. This presentation explores some of the historic roots of beer, and also discusses some of the interesting and delicious beers that modern craft brewers are making in the US and around the world. Can be presented as a lacture or a conducted tasting depending obn the availability of suitable beers.

The Belgium Nobody Knows

Beer history is not always what we think, especially regarding Belgium, whose true story has not often been told. Trappist beers are not ancient. Spices were copied from the English. Almost all beers contained wheat in the past. Farmhouse beer may not exist as we imagine it. Author Randy Mosher uses a famous old book on Belgian brewing (Lacambre, 1851) to lead an exploration of this great brewing tradition, revealing strange tastes, exotic brewing methods and long-forgotten beer styles.

Hands-On Workshops

These events combine some lecture elements with a variety of different activities appropriate to the subject matter. These are typically centered around one or more tasting activities such as specific beer styles, blending or ingredients, and usually last somewhere around 90 minutes to two hours.  Here are some I'm currently offering.

Brewing Ingredients, Their Vocabulary and Flavor in Beer

Brewers need to build an accurate model in their heads about the flavors of ingredients and how they translate to the flavors in finished beer. Everyone tends to have a simpler model than they really need, but getting a better understanding takes constant tasting and some understanding of the chemistry and processes behind the wide range of malt, hops and yeast available. This workshop starts with the theory behind the flavors and makeup of ingredients and moves to actual tasting of dozens of malts and proper "rubdowns" of quite a few varieties of hops.

Working with Eccentric Ingredients

There is a huge world of fantastic ingredients out there beyond the normal hops and malt. Based on long experience as a homebrewer and now as a partner in two experimentally-inclined Chicago area breweries, Randy Mosher introduces some of the basics of working with non-standard brewing ingredients and lays out a sampling of dozens of herbs, spices, barks, tropical tree resins and a bunch of other other exotic materials for the group to sample. Additionally, he will describe simple techniques to test the flavor and suitability of flavoring ingredients that make it easier and faster to create tasty brews from unfamiliar ingredients.

Tropical Flavors in Beer

The tropics are a vast treasure trove of luscious and exotic ingredients that offer endless possibilities for making creative and delicious beer. Woods, fruits, roots, herbs, spices and even insects can be added to a brew to lend some unique twist. With his experience as creative director at 5 Rabbit and work with a number of breweries in Brazil, Randy Mosher has gotten a few ideas about how to obtain and work with these exotic ingredients and make them into fantastic beers. The lecture includes some thoughts about the exciting things going on in South America, plus some information about various tropical ingredients and how best to use them. Various ingredients will be available for smelling and tasting.

New Beers: Blends, Tinctures, Flavorings and Rapid Prototyping

Creatine new beers can be a time-consuming process, and if done by conventional pilot brewing, evaluating and re-brewing, can take a painfully long time. By blending home- or commercially-brewed beers and spiking them with flavoring materials made from the special ingredients such as spices, chiles or fruits, a brewer can evaluate the taste and aroma qualities of the proposed beer quite rapidly, and then the resulting blend can be reverse-engineered to create a recipe that can come very close to a final product. And flavored tinctures are not just good for prototyping. For homebrewers, using herb and spice tinctures to flavor the final beer simplifies and adds a measure of control to brewing complex spiced beers such as Christmas beers, pumpkin ales and many more. A selection of tinctures and extracts will be available for playing, tasting and experimenting.

Collaborative Events

This is wide open and can take many forms, but often leverage the brewing expertise of a club or other organization to create new beers, explore ancient styles, try out exotic ingredients or some other brewing project. I was lucky enough to be able to do a project like this with the late Michael Jackson, so it’s great to be able to continue the tradition. We start by agreeing on a subject area, then I’ll propose some details and/or sketches of recipes, then we’ll brainstorm and refine them, and then the participating group will brew the beers in advance of the event. Ideally, it’s great if I can be there for the ideation and recipe process, but when we’re trying to do this across a great distance, we may need to coordinate via email, Skype, etc. At the end, I will collate the brewers’ notes into a useful leave-behind. At the event—either a club meeting or a public forum like a home-brew conference—we’ll serve the beers and I’ll discuss them and hopefully we’ll learn some things that will inform future work.

Book Signings, Meet-and-Greet Events

These are fun, casual appearances that usually last a couple of hours. I most often do them as part of other trips or within my local area of Northern Illinois. While these can be fun, we often find we get a greater turnout for more structured events (see above), so we like those better.  In the states where the breweries [link to partnerships page] I’m involved with sell beer (IL, OH, FL, CO and NY), I sometimes travel to support those breweries and often reach out to home-brew clubs or shops when I have a trip planned. If you would like to be contacted if and when I’m coming to your area, please contact me [link].

Commercial Brewery Collaborations

I’ve done a number of these projects and always end up learning a lot and enjoying the experience. Since it’s usually difficult to make two trips—one to brew and one to release—I would prefer to collaborate by email, phone or Skype and then show up when the beer is being released. It makes a much better event that brew day, anyway. If you have a brewery in your area that you think might be interested, please let me know and give me a contact so I can pursue it.

General Information:

  • My time fills up quickly, and I am often booked up at least six months in advance. Please give me adequate notice or it will be difficult to get me for your event.
  • Be aware that there are some industry events I almost always attend: Craft Beer Conference, GABF, AHA National Homebrewers Conference. This is great if you want to schedule an event when I’m in town, but not so great if your event coincides with one of those.
  • Please drop me a note [link to email contact] if you are interested in having me contact your group should I find myself headed your way.
  • Most of the single-subject presentations employ PowerPoint slides. The workshops typically do not.
  • PDFs may be available of key information and things like worksheets for participants. Files can provided in advance if you wish to make hard copies.
  • Presentations created for events like the AHA National Homebrewing Conference may be available at their site for members.
  • My wife Nancy nancy@randymosher.com (aka The Randy Wrangler) is responsible for scheduling and much more, so you will be working with her in advance and sometimes duringyour event.

What about books?

We can bring the books with us for sales and signing, or, the sponsoring organization or business (like a homebrew shop) can do the sales. Either way is fine with us, but let’s make sure we decide well in advance. It is also helpful to have an estimate of the number of attendees, as it’s sometimes hard to deal with extra books at the end of the event.

Logistics, Preparation, Supplies and Room Setup

This varies by event. Once we’ve booked the event, we’ll send a detailed checklist and call to go over it with you to make sure things are perfect the day of the event.

GENERAL INTEREST BEER TASTINGS

There is a lot of interest in beer out there along with the feeling that peoiple would like to know more about the subject so they can best understand how to approach it. I often conduct tastings that focus either on the beer itself or the surprisingly complex act of tasting.

Beer Tastings & Dinners

Consumer Beer Tastings & Lectures

Beer Tasting as a Path to Self-Awareness

As unlikely as this seems, learning to taste beer—or anything—in a critical way means coming into contact with some of the more mysterious and ancient parts of our brains. Author Randy Mosher takes us on an introductory tour of the art of tasting beer, points out some of the surprising ways our we interact with foods and drinks, highlights some of our strengths and weaknesses and exposes the inner taster that lies far beneath our conscious control.

Note: This lecture can be done with or without beer, although of course it is a lot more fun with a half a dozen beer samples to run through. Time needed: approximately 45 minutes

An Introduction to the Vocabulary of Beer

Beer has it own unique and specialized vocabulary of flavor, and this forms the base of any taster’sm expertise. Fortunately, most of the language we use to talk about beer derives from familiar food and cooking terms. In this structured rating, author Randy Mosher takes on a whirlwind tour of some of the most common flavors in beer and along the way we touch on the flavors as well as the reasons behind them, and explains the proper technique and mindset for the act of tasting itsel

Note: This lecture requires six to eight beer samples chosen to represent a number of specific flavor and aroma characteristics. Time required: 45 to 90 minutes.

Beer & Food Events

I am equally passionate about food, and with years of practice have become a creative and accomplished home chef.  I have also been fortunate enough to learn from some international and professional experts about beer, and its interaction with all types of food and flavors.

These events are often a component of a multi-event trip, and may be in support of one of the breweries I'm involved with. These are always custom events, the specifics of which can vary widely, so please contact us and we'll conspire to create something memorable.