You see that photo below? That’s right. You’re looking at a wine glass filled with beer.
Odd, maybe. But considering it was part of a 2-hour beer tasting class, I can’t fault it.
I’ve been to wine tasting events before. A lot of swirling, sniffing, tasting and spitting. Sometimes a bit high brow for me (although don’t get me wrong, I enjoy every drop of the wine I taste).
So when my friend – a self-proclaimed beer connoisseur – invited me to a beer tasting class, I had no problem saying yes.
Hosted at Total Wine, a wine warehouse (with 3 aisles dedicated to beer), this particular class was titled, Lagers & Ales. Beyond Pilsners & Pales.
Initially, it appeared there was a mere 8 of us who would be in attendance. We immediately chose a table at the “front of the class” – mostly because my friend loves to interject funny commentary whenever she can (and trust me, this class was no exception). But within 10 minutes, the small group turned into a large crowd of about 25-30 eager beer tasters.
Laid out before us was a list of the 12 beers we would taste, several pages to rate each beer (similar to rating wine), and a copy of the presentation they were giving. The presenters themselves were a fun group of guys – even the Total Wine manager gave us a good laugh.
Our selections included:
Martins Pale Ale (Belgium)
- Grimbergen Blonde (Belgium)
- Tripel Karmeliet (Belgium)
- Trade Winds Tripel (California)
- Piraat Ale (Belgium)
- Hofbräu Maibock (Germany)
- North Coast Old Stock Ale (California)
- Unibroue Maudite (Canada)
- Pike XXXXX Stout (Washington)
- Stone Arrogant Bastard Ale (California)
- Diamond Knot Industrial IPA (Washington)
- Laughing Dog DogZilla Black IPA (Idaho)
- BONUS BEER: Brouwers Golden Ale (Belgium)
Each of my favorites were rated with hearts (an inside joke with my friend). My #1 choice: the German brewed Hofbräu Maibock – earning an impressive 3 hearts. My least favorite? Probably the Diamond Knot Industrial IPA or the Stone Arrogant Bastard Ale (although I give them credit for humorous copy on their label).
Along the way, we were educated about the process of brewing, the various jargon involved, etc. To be completely honest, between the beer and the funny commentary of my friend, 99% of it went completely over my head. But I did manage to jot down a couple things that caught my attention.

For example, the phrase “dry hopping.” Technically, this is defined as the addition of loose dry hops to the primary fermenter, the secondary fermenter or to casked beer to increase the aroma and hop character of the finished beer without affecting its bitterness. Ok, that’s all fine and dandy. But really, a new phrase might be in order. Just saying.
My favorite quote, by far, was: “If it isn’t bitter, it’s better.” I couldn’t agree more. I hated all the bitter beers! IPAs are not my preference, for sure. But hey, without this class, I probably wouldn’t have so clearly realized that.
Thanks for the invite Bex.
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Interested in attending one of the classes? Visit the Total Wine website to find a schedule in your area. $15 per class. Sign up for their e-newsletter to get a $5 off coupon. If you live in Orlando, the next two classes focus solely on Belgium beers: April 14th and May 5th, both at 6:30pm.