Hone your summer party palate with McHenry County College's new continuing education classes about cheese and beer and what makes them great. Sample different varieties while learning some history about making cheese and brewing beer. Beer classes are taught by Paul Psilos of Petit Marche in Crystal Lake and cheese classes are taught by Robert DePalma of the Cheese Peddler in Crystal Lake.
The following classes are available:
Beer School: What Makes Great Beers Great? Sample and discuss a variety of beers from all over the world to identify what characteristics and combinations of flavors you like and what ingredients and brewing procedures create them. Class takes place from 7 to 9:30 p.m. on Wednesday, June 18 at Le Petit Marche, 19 N. Williams Street, Crystal Lake. Cost is $22. Use course ID: NCU S14 006 when registering.
Beer School: Tasting the World's Great Lager: Lager beer is made just about everywhere in the world, usually featuring flavors derived from grains readily available near the brewery. Participants will sample and discuss a large variety of lager beers from the lightest to the darkest, from all of the major lager brewing countries, with a little brewing history and discussion of brewing techniques unique to lager beer. Class takes place from 7 to 9:30 p.m. on Wednesday, July 16 at Le Petit Marche, 19 N. Williams Street, Crystal Lake. Cost is $22. Use course ID: NCU S17 007 when registering.
Beer School: American Ale: When Fritz Maytag bought the Anchor Steam Brewery in San Francisco in 1965, he could not have had any idea of the revolution he was starting. Craft and home brewers popped up everywhere. Discussion will focus on what makes a great ale, and sample some of the best. Class takes place from 7 to 9:30 p.m. Wednesday, Aug. 13 at Le Petit Marche, 19 N. Williams Street, Crystal Lake. Cost is $22. Use course ID: NCU S32 008 when registering.
Say Cheese: Understanding and Enjoying Cheese: Whether you are a Cheddar expert or a Cheese Curd rookie, this class is the place to be. Explore a brief history of cheese throughout the ages and how it's created and experience a tasting of the different families of cheese; from fresh to bloomy to blue and everything in between. Participants will leave armed with the knowledge needed to approach even the most expansive cheese counters and create a perfect cheese selection of their own. Class takes place from 6:30 to 8:30 p.m. Tuesday, June 17 in Room A103 at MCC. Cost is $45. Use course ID: NCU S38 006 T when registering.
Classic Cheese of the Midwest: From the lush rolling hills of Wisconsin to the prairie lands of Illinois, the Midwest reigns supreme in cheese production. Explore the fantastic styles of cheese from the heartland. Cheddar is still king but the royal court has expanded to all styles and milks recent years, which has brought much variety to our cheese. From soft and luscious goat cheese, to crumble cheddars, to full cream Swiss, this class will give participants a better appreciation of the styles and flavors. A brief history lesson of Midwestern cheese making, along with a complete tasting of all styles and regions is also included. Class takes place from 6:30 to 8:30 p.m. Tuesday, July 15 in Room A103 at MCC. Cost is $45. Use course ID: NCU S39 007 when registering.
Exploring the Great Cheese of Europe: One of Europe's most enticing exports is their cheese. Learn about the history of cheese in the old world that dates back to kings, queens, peasants and serfs. In this decadent cheese tasting class, participants will explore some of the classics and discover some of the new trends. Class takes place from 6:30 to 8:30 p.m. Tuesday, Aug. 12 in Room A113 at MCC. Cost is $45. Use course ID: NCU S40 008 when registering.