Skool’s out for the Summer

Just as you remember from your childhood, school (in this case Beer Skool) has let out for the summer and will resume in full vigor in September.

But the last Skool session brought high accolades from all of its its student attendees, and it actually saw the graduation of three more students who completed four sessions, allowing them to walk in the Graduation Processional, hosted by Dean of the College Keith Berciunas.

Dean Berciunas conferred the honors on Dave, Neal and Sue, who joined fifth-year student and past valedictorian Karlie as alumni of what many consider to be the pinnacle of higher ABV education.

Ironically, the last class focused on Beers of Summer, a collection of beers that, with the exception of one, were all under 5% ABV. The beers were selected by Dean Berciunas and Visiting Professor Kurt Epps for their lower alcohol content, which allows for more consumption and less impairment while at the beach, on the back porch or after yard work.

Beer number 1 was therefore a 2.4% Radler from Schloss Eggenberg, and it was immediately praised by all students in attendance, many of whom had never tried a radler, which is similar to a shandy.

Beer #2 was an outstanding, centuries old Polish lager from Mason Jar called Piwo Grodziskie that clocked in at just 3.2%. Light and refreshing, it too garnered a positive reaction.

The third beer was world-famous Hoegaarden, Belgium’s first true wheat beer. Billed as the original white ale, it rang in at a pleasing 4.9% and, again, the class responded favorably.

We moved to a grapefruit hefeweizen from Southern Pines for beer #4, and the class, having been educated in proper tasting technique, was able to detect the presence of grapefruit in the unfiltered, refreshing beer. The class was warned, however, never to adorn any hefeweizen (in Germany at least ) with a wedge of any fruit, as it identifies one immediately as a foreigner. That might be grounds for immediate deportation from Die Faderland. At the very least, it will be met with disdainful and disapproving looks.

These kinds of tips are much appreciated by the students, by the way, who prefer not to offend their host countries when traveling.

Next up was Bill’s Brewing (Wilmington) Kerr Beer, named for the intersection in ILM where you’ll find the brewhouse and billed as a tropical “session” IPA. With its 5% ABV and crisp taste, it was a favorite of more than a few students.

Enter Beer #6, a delicious Mexican lager from Edward Teach Brewing that offered pretty easily detectable notes of lime both in the nose and on the palate. A fickle bunch, many students now said Burn the Fleet was their favorite beer, supplanting Bill’s pretty quickly.

Four Giants then strode into the bar. A massively citrus-flavored NEIPA appropriately called “Tropical Treasure,” the beer showed why Founders enjoys the reputation it does. If notes of Pineapple, tangerine and lemon are your thing, pick some up. The class was saddened to learn that Dean Berciunas had no more in the “Skool Library.”

In a first for Beer Skool, the planned eighth offering kicked on the first pull, but, Dean Berciunas, utilizing the “adapt, overcome and conquer” philosophy that has served him so well, substituted a 6.5% NEIPA from Deschutes in Oregon. Called Tropical Fresh, it had mango, pineapple and citrus coming at you, ending with that distinctly hoppy back end.

The final (almost) treat of the night was a parting gift from the Visiting Professor who, after astounding the students by taking a drink from a completely sealed bottle, poured out samples of Lindemann’s Framboise Lambic. Perfect as a brunch beer or a dessert beer, this famous beer from Belgium’s Brabant area met with universal approval from the entire class.

Dean Berciunas also had one last trick up his sleeve. He prepared a farewell concoction called a Michelada that was comprised of Burn the Fleet Mexican lager, Bloody Mary mix, horseradish, a secret, spicy “dust” that rimmed the glass and topped it off with a Jalapeño pepper. Bottom Line: rave reviews, especially from newbie Brittany, who downed two.

Thus concluded a most successful season of Beer Skool, with many students vowing to return with palates eager to learn. But even better, many vowed to continue to support TapTime during “summer recess” to enjoy great beers and great camaraderie with newly-made friends.

On behalf of the TapTime family, we thank them for their attendance and support and look forward to seeing them all again.

Na Zdravi!