- November 28, 2024
-
-
Loading
Loading
Instructor Joe Askren compares the blueberry blonde ale to student Jordan Bailey's hair.
Bradley Ayres, Morgan DeMuth, Markos Perez, Rachel Dixon, Alexis Michel, Samantha Colacchio, Yolymar Santos, Jennica Jackson and Skylar Garber paired an American wheat ale with a deconstructed lettuce wrap.
Charlotte Bertha, Alexis Brodil, Dennis Metz, Conrad Poston, Carina Cahenzli, Blake Folz, Allison Vives-Vietri and Alyssa Manderson paired an Urbani white truffle kolsch with a short ribs polenta dish.
Daniel Grandez, Sarah Johnson, Chris Caravaglio, Lara Foerst, Lauren Evans, Morgan Husan, Harry Luong and Joey Candiano paired vanilla-banana-chocolate porter with a conch meatball on a waffle.
Daniel Yarke, Nicole Mason, Megan Cadmus, Bryce Makowski, Isra Sorathia and, not pictured, Stephanie Manzano and Ievgenii Ostapenko, paired a gingersnap baltic porter with a creme brulee.
Sabrina Notarnicola, a representative from Italian truffle brand Urbani Truffles, holds a bottle of Dark Horse, the white truffle kolsch developed by student Dennis Metz and his team. Urbani donated 14 ounces of truffles; each bottle of beer is worth $200
Dennis Metz with Urbani Truffles representative Sabrina Notarnicola and Big Top Brewing Co. brewmaster Josh Wilson.
Gerri Aaron, college supporter, and Johnette Cappadona, major gifts officer for the College of Hospitality.
Jaime Hernandez, Jordan Bailey, Kayla Curlett, Alissa Rosas, Sydney Starcher, Melanie Wallace and Anthony Lepochat paired a blueberry blond ale with a blackened shrimptini with mango salsa.
Josh Wilson with Big Top Brewing Co., instructor Ken Caswell, Anthony D'Urso, Sean Gast, Eddie Bischoff, Tania Charari, Samantha Clauson, Michael Fares, Sean Moreau and Angad Singh paired a spicy citrus saison with a pulled pork dish.
Introduction to Beer Science instructors Ken Caswell and Joe Askren
Not every student can say that the final moment of a semester cumulates in drinking beer.
But the 24 students from the Introduction to Beer Science class at University of South Florida Sarasota-Manatee, held at the Culinary Innovation Lab in Lakewood Ranch, did just that.
The class spent the semester learning about beer and how to brew it, and worked alongside local brewmasters to create unique beers. Seven teams paired beers with food, and competed for the best pairing at the class finale Thursday, Dec. 3, held at the Selby Auditorium of USFSM's main campus.
"The culinary lab is gorgeous," said Gerri Aaron, a major supporter of the College of Hospitality and Tourism. "I see the excitement with these students."
