Even More to Beer class: The Finale.

Thanks to MC for these two views of the Even More to Beer finale on Wednesday, March 28. As noted previously, the IUS department formerly known as Continuing Studies has become Discontinued Studies. I am contemplating an indie comeback for autumn, so stay tuned.

With IUS's non-credit program gone, it's time for a beer education rethink.

It would appear that insofar as they are sanctioned by IU Southeast, my Here's to Beer and Even More to Beer non-credit classes have come to an end (see below). Tonight's EMB section thus becomes the final one in this format.

For quite some time, I've speculated as to the feasibility of offering the course on my own, under the aegis of NABC, and absent the imprimatur of the university. I've always come back where I started, to staying with business and education as usual, primarily because IUS's marketing reach always seemed to ensure a steady supply of students who may not otherwise have been aware of the opportunity.

Roadblocks require detours, and any change to the established order is an opportunity to establish a brand new order. Consequently, I'll be reviewing options for the future of the beer education class. Your suggestions are always welcomed.

March 28, 2012


As a result of Indiana University’s decision to close the School of Continuing Studies and due to financial constraints confronting higher education in the state, IU Southeast has decided to close Noncredit Programs. For many years, Noncredit Programs has served our community by offering business and industry training, general interest programs, and children's classes.


After May 31, 2012, Noncredit Programs will no longer offer lifelong learning adult classes or safety training programs. However, IU Southeast will continue to offer the very successful Project AHEAD®, a children’s academic enrichment program.


Project AHEAD® will now be a part of the School of Education. Lisa will continue working with PA. Her phone number and e-mail address will not change. In addition, each of the academic schools on the IU Southeast campus will have the option to offer noncredit programming that they deem appropriate to their missions.


IU Southeast will continue to offer all academic degree programs, including the bachelor’s degree in General Studies that has been part of the School of Continuing Studies. This degree will be offered through a new unit at IU Southeast.

On behalf of Noncredit Programs, we want to thank you for teaching with Noncredit Programs, and tell you how much we have enjoyed having you as a part of our team. Please don't hesitate to contact us if there is anything either of us can do for you before May 31.

Advanced sampling with “Even More to Beer,” an IUS non-credit course, is coming again in March.

Join me for advanced sampling with “Even More to Beer.”

It’s the next step beyond my popular “Here’s to Beer” introductory course, but still accessible to craft beer newcomers. In theory, students will have completed the introductory section, but if your credentials are in order, exceptions may occur.

"Even More to Beer" is still open, so register soon.

Dates and times: Wednesdays from 6:30 p.m. - 8:30 p.m.; 4 sessions starting March 7, 2012, and ending on April 4, 2012 (we'll take a night off for IUS spring break on March 28, 2012.

Tuition: $79.00

Location: NABC Pizzeria & Public House, 3312 Plaza Drive.

Class Description: We’ll be in the Brewhouse with David Pierce, NABC Director of Brewing Operations … taste how the New World’s craft revolution changed the Old … immerse our palates in eclectic Belgians … and explore Cellar Door Selections, a tasting of rarities from the Public House lock box.

To register: Call IUS at 812-941-2206 and/or go here.

Your continuing beer education: "Here's to Beer" and "Even More to Beer" non-credit IUS courses return in January, March 2012.

My "Here's to Beer" Indiana University Southeast non-credit course returns on Wednesdays in January. Enrollment is underway now. Relatively speaking, "Here's to Beer" is designed for "beginners" just coming to the sunny side of beer enthusiasm. Don't fear the dark, consider attending, and note that "Here's to Beer" is the prerequisite for the advanced course: "Even More to Beer," which will follow in March.

Yes, you must be 21. Classes take place in the Prost room at the NABC Pizzeria & Public House at 3312 Plaza Drive (just off Grant Line Road) in New Albany. For the money, you get four class sessions, generous beer samples, and a mode of presentation that hasn't yet devolved to power point. It's oral beer history, sometimes incisive, other times rambling. No two class presentations are the same, and I hope that's a recommendation.

Get on board by visiting Indiana University Southeast’s web site via the links below, and for more, read this IUS Horizon newspaper article from spring, 2010: wordpress.com/2010/03/07/non-credit-course-educates-students-on-history-of-beer/">"Non-credit course educates students on history of beer."

Here’s to Beer! (101)
January 18, 25 and February 1, 8

Even More to Beer (202)
March 7, 14, 21 and April 4*
*Note that while the course description has the last of four classes taking place on March 28, this is Spring Break week at the university, and so we'll delay until April 4

"Here's to Beer" begins anew on November 2.

It's last call for the final autumn session of Here's to Beer, beginning next Wednesday at the Public House. Follow the link, pay the good folks at IUS, and come hear me tell stories ... some of which are actually true. Did I mention beer samples?

Here's to Beer

My next "Here's to Beer" IUS course begins soon, and there's still time to register.

On Wednesday night, my first "Here's to Beer" section of the fall 2011 semester wraps up with a social gathering at the Against the Grain brewery in Louisville. The second fall section approaches in November (information below). I'd like to commend all the pupils for their attendance and great questions. These courses are about them, but they're also about me, in the sense that teachers invariably learn much from their students. Learning is a dialogue, not a pedagogue.

The second and final fall session begins on Wednesday, November 2, and there's still time to register. Follow the link for more information, and please spread the word. Thanks.

Here's to Beer (IUS non-credit beer course; 4 sessions)

Your continuing beer education: "Here's to Beer" non-credit IUS course returns this Fall, 2011.

My "Here's to Beer" Indiana University Southeast non-credit course returns on Wednesdays this fall, with sections starting in September and November. Enrollment is underway now. Both sections are identical, designed for "beginners" just coming to the sunny side of beer enthusiasm, so don't fear the dark, and consider picking one of them and attending.

September 21, 28; October 5, 12

November 2, 9, 16 & 30

Yes, you must be 21, and classes take place at the NABC Pizzeria & Public House at 3312 Plaza Drive (just off Grant Line Road) in New Albany. For $69, you get four class sessions, generous beer samples, and a mode of presentation that hasn't yet devolved to power point. It's oral history, sometimes incisive, other times rambling.

Official Course Description: Here's to Beer! (101).

Is beer the new wine? It's definitely no longer your grandfather's fizzy lager, and you'll learn why with the help of NABC's longtime brew guru, Roger A. Baylor, who will guide you through the brewing process, discuss beer's history in society and culture, and survey beer's many styles from Dark Mild to India Pale - all with appropriate samples.

Note: After successfully completing 101, students become eligible to register for Even More to Beer (202), an advanced beer education class that will be offered in Spring, 2012.

Get on board by visiting Indiana University Southeast’s web site via the links above, and for more, read this IUS Horizon newspaper article from spring, 2010: wordpress.com/2010/03/07/non-credit-course-educates-students-on-history-of-beer/">"Non-credit course educates students on history of beer."

Continuing beer education: "Here's to Beer" non-credit IUS course returns in June.

My "Here's to Beer" non-credit course, which last year was profiled in the IUS Horizon newspaper ("wordpress.com/2010/03/07/non-credit-course-educates-students-on-history-of-beer/" rel="bookmark">Non-credit course educates students on history of beer") is back for another installment in June. The enrollment period is underway now. This section is for "beginners" just coming to beer enthusiasm, so don't fear the dark.

Here's to Beer!

Instructor: Roger A. Baylor
Tuition: $65.00
Location: NABC Pizzeria & Public House
Wednesday 6:30 pm - 8:30 p.m.; 4 sessions starting June 8, 2011, ending June 29, 2011

Class tonight.

It's opening night for the first-ever advanced installment of my IUS non-credit class, entitled Even More to Beer.

The majority of students previously completed my introductory course, and perhaps owing to the novelty of there being a part two, enrollment is 22 -- an all time high, and a very pleasing number.

Here's what you're missing. The Here's to Beer section will again be offered on Wednesdays in June; contact the Continuing Ed folks at IUS for information (I'll have a listing here soon).

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Even More to Beer: IUS non-credit course

April 6, 13, 20 and 27, 2011

Roger A. Baylor, instructor and carnival barker

April 6
Introductions
20 questions
American craft beer by the pitcher

April 13
In the NABC brewery: With Roger, David Pierce and Jared Williamson; NABC beers to be announced

April 20
Belgian Ale Immersion: A bastion of traditional eclectic European brewing explored, with help from the Louisville Beer Store

April 27
Cellar Door Selections: Tasting of rarities from the Public House lock box

Continuing beer education: "Here's to Beer" non-credit IUS course returns in October.

My last "Here's to Beer" course was profiled in the IUS Horizon earlier this year: wordpress.com/2010/03/07/non-credit-course-educates-students-on-history-of-beer/" rel="bookmark">Non-credit course educates students on history of beer.

Another enrollment period is underway.

Yes, you must be 21, and with that detail out of the way, next up is October, with class dates on the 6th, 13th, 20th, and 27th, all Wednesdays, from 6:30 p.m. to 8:30 p.m., and at our original location, the NABC Pizzeria & Public House at 3312 Plaza Drive (just off Grant Line Road) in New Albany. For $65, you get four class sessions, beer samples, and a mode of presentation that hasn't yet devolved to power point. It's oral history, sometimes incisive, other times rambling. Live with it.

Get on board by going to the Indiana University Southeast web site.

Course veterans: We decided to postpone the advanced level until spring, because the fall's booked solid with events for me to contend with. Here's to Beer 200 probably will run in February or March. Stay tuned.

"Here's to Beer" class profiled in the IUS Horizon.

As a graduate of Indiana University Southeast, it pleases me to no end that I'm able to teach the non-credit "Here's to Beer" courses. Recently staffer Leah tate of the IUS student newspaper dropped by Bank Street Brewhouse and set in on the final class session for my February group: wordpress.com/2010/03/07/non-credit-course-educates-students-on-history-of-beer/" rel="bookmark">Non-credit course educates students on history of beer.

Yes, you must be 21 ...

Next up: April, with class dates on the 7th, 14th, 21st, and 28th, all Wednesdays, from 6:30 p.m. to 8:30 p.m., and at our original location, the NABC Pizzeria & Public House, 3312 Plaza Drive (just off Grant Line Road) in New Albany. Get on board by going to the Indiana University Southeast web site.

Finally, for those who've taken the class previously or can prove to me that you're worthy, there'll be an advanced level Here's to Beer coming this fall, probably in September.

What winter weather? Class is ON for tonight.

It's Wednesday ... if you are registered for the February section of my IUS "Here's to Beer!" class tonight, consider that there are no snow days for beer drinkers, so I will see you at 6:00 p.m. for Happy Half Hour.

Class begins at 6:30, and there will be sampling. Jeremy will be your server, and I will be your educator.

If you're interested in the April course offering -- and I'm told that five people already have signed on -- the class dates are the 7th, 14th, 21st, and 28th, all Wednesdays, from 6:30 p.m.* to 8:30 p.m., and at the NABC Pizzeria & Public House, 3312 Plaza Drive (just off Grant Line Road) in New Albany. Contact IU Southeast for registration information.

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* The Happy Half Hour noted above is purely optional. Classes begin at 6:30 p.m.

How do you get to better beer? Education, education, education.

Education is vital to the expansion of the better beer perimeter.

To me, it’s axiomatic. One may come to better beer without knowing much about the brewing method, beers styles, geography, history and culture, and that’s perfectly fine.

However, the more one knows about these matters, the greater the possibilities. Enjoying a flavor is the starting point. Knowing who, why and wherefore helps to place the flavor in context. Beer education provides the back story, and helps to grow the love and to expand the savvy of the consumer. It transforms casual adherents into torchbearers. I believe in it wholeheartedly.

These days, I’m in the position of devoting much time to selling the products of my own brewery, and both understandably and financially, I’m bullish about NABC. At the same time, I’m determined not to neglect the mandate to educate about beer – all beer, and not just ours. My goal has always been to act as fair broker for information about the whole world of better beer, hence my twice monthly columns in LEO and quarterly contributions to Food & Dining, not to mention daily blogging, facebooking and tweeting. Questions? I'll answer them if I can, and if I can't, I'll try to point in the right direction.

Thus, the good news: February’s “Here’s to Beer” class has 15 students, by far the largest enrollment in this, the third running of the IU Southeast continuing education course. Both the university and the Publican are ecstatic. The class begins on Wednesday, February 3, and will be repeated in April, so if you missed it this time around, another chance is coming. Class dates for April are the 7th, 14th, 21st, and 28th, all Wednesdays, from 6:30 p.m. to 8:30 p.m., and at the NABC Pizzeria & Public House, 3312 Plaza Drive (just off Grant Line Road) in New Albany. Contact IU Southeast for registration information.

More good news: I’ll be delivering a talk on beer to the Irish Society in Louisville on Tuesday, February 2. It is entitled, "Themes in Irish Beer and Brewing." There will be elements of beer in a general sense, with an obvious focus on the Anglo-Irish experience, and an effort to provide at least a partial answer to the question: Irish and German immigration occurred roughly simultaneously, and as such, why did the German brewing tradition take hold in America, and not the Irish?

Because of these two commitments next week, there’ll be a slight delay in the advent of Office Hours with the Publican. There’s just no time to get this off the ground on February 1, so instead, I’m moving it back a week to an inaugural date and time of Monday, February 8, 6:30 p.m. in the Prost area of the Public House.

Office Hours is intended as an hour-long weekly skull session with samples, freewheeling and self-contained, with a modest sampling charge for participants and the opportunity to eat and drink before, during and after the session. Some topics will be announced, while at other times, the topic of the night will be determined on the fly. Expect occasional guest speakers and impromptu entertainment. We’ll have fun, then see where Office Hours goes after a couple of months on the air.

Finally, it is my hope that there can be more one-off classes like “Porters: A History of the Style” at the Liquor Barn last December, and in conjunction with these educational considerations, I’ve commenced the (as it turns out) Herculean task of reformatting the Public House beer program and converting the beer list to reference by style rather than national origin – not an original thought by any stretch, but a necessary one. In doing this, I’m using style definitions from the Beer Judge Certification Program (BJCP), which in turn are used in Cicerone training.

Education can be tiring. Is it time for a beer?

Weekend potpourri: NABCieged, beer education, Bonfire & Chorizo, Pungent & Funky, and pairing cheese with beer.

NABCieged is underway at the Pizzeria & Public House, with a surprise tapping last night of Thunderfoot perhaps serving as the major highlight of the evening. Thanks to Jared Williamson for burrowing into #3 for the Foot, and managing to have 24 NABC beers pouring all at once.

At my other blog, there's a timely update of "Here's to Beer," two non-credit courses from Indiana University Southeast, including registration information.

My weekend Bank Street Brewhouse recomendation: Bonfire of the Valkyries, NABC's Rauch/Schwarzbier (smoked/black), with Chef Josh's Chorizo Hash.

On the topic of food, tonight is the annual FOSSILS Pungent & Funky Appetizer Competition, held in the Prost wing of the Public Hosue at 3312 Plaza Drive in New Albany. Want to know something else? FOSSILS turns 20 this coming September. Where have all the years and liver cells gone?

Finally, a tip for Monday night: Will's and Roger's excellent beer and cheese pairing adventure at Campbell's Gourmet Cottage, Monday, January 11.

IUS non-credit "Here's to Beer" course to be offered in February and April, 2010.

Through the kind offices of Indiana University’s Southeast’s Division of Continuing Studies, there’ll be two offerings of my non-credit beer education class during the spring semester of 2010.

The first time we held the class in the spring of 2009, I was inspired to write about it: Beer class tonight.

The 2010 listings aren’t yet posted at the web site, but here are the dates and a description. I forget the exact price, although it seems to have been in the $60 range, which includes my time and tales, the venue and numerous beer samples.
It’s called “Here's to Beer.”

Description: Once upon a time, beer was just beer. No longer. Beginning with an overview of the brewing process and the history of beer, learn how to distinguish Pale Ale from Imperial Stout through words and samples.

1st session: February: 3, 10, 17, and 24 (all Wednesdays)
2nd session: April 7, 14, 21, and 28 (all Wednesdays)

Times: 6:30 p.m. – 8:30 p.m.

Location: NABC Pizzeria & Public House, 3312 Plaza Drive (just off Grant Line Road), New Albany 47150.

The last class session each time will be moved to Bank Street Brewhouse in downtown New Albany if agreed to by the group.

To register, inquire at the web site when the time's right. Questions about content can be referred to me at the address in my profile.