CAMFA As Part Of A Successful Beer Event

If you’ve already seen this video about WEB’s signature CAMFA program, here’s how you can apply it to a beer dinner. WEB has a sold out beer dinner this month that we’ll apply it to.

The beauty of CAMFA is it covers basics bases for all levels of beer enthusiasm. From the just learning novice to the well versed. Everyone benefits, including those giving instruction because you keep learning more from the audience.

  • Scene: 5 course inaugural beer dinner at a well established and reputed multi tap restaurant.
  • Agenda: Treat guests to 5 well planned out courses of matching beers and foods.
  • Purpose: Expand knowledge of beer and how it partners with food. To endorse and reinforce that beer needs to reclaim its rightful place at the dinner table.
  • Outcome: More knowledgeable, beer and food savvy folks who will repeat the experience and spread the information. Hardworking breweries develop more educated and engaged followers. Further increased development of satisfied beer market share.

C = Color. For the beer talk about the colors of the beers, where the color comes from, how it’s not intrinsically entwined with stereotypical flavors, share how it’s tied to ingredients. For the food you can talk about colors of foods, nutritional implications of certain colors, how color of foods can be an enticement and complement to their beer.

A = Aroma. For the beer talk about what the beer smells like, how to actually smell your beer (bloodhound, drive by), why smell is important to the beer experience and help ID the beer’s ‘health’. For the food, smell is usually one of the most important factors and indicators both of safe food and potential flavors. Talk about smell memory and naming flavors you taste to help with that flavor memory.

M = Mouthfeel. For the beer, talk about what the beer feel likes in your mouth, also known as body. Discuss texture, offer suggestions on words to describe mouthfeel (toothy, lush, chewy, slick), and encourage words that frame beer in a positive way. For the food, same idea. Talk about how and why different foods may have unique textures to them and how that affects the other aspects of the eating experience.

F = Flavor. For the beer talk about flavor identifiers, how to actually label the flavors we taste, what they may mean and where they can come from. Discuss major off flavors of beer (cardboard, butter, etc.). For the food, talk about how particular flavors may evoke memories, why they like some flavors and why others turn them off. Also discuss how different foods taste on their own AND when in your mouth simultaneously with different beers.

A = Alcohol. For the beer, teach Alcohol By Volume (ABV) and what that exactly means to them, as consumers. You can also discuss Alcohol by Weight and how that is different, as well as moderation in really learning how to savor your beer, as it was intended. For food, you can talk about cooking with alcohol – beer hopefully! How alcohol can dissipate in some cooking processes, what kinds of flavor characteristics alcohol in food can provide, and suggestions of successful recipes with beer.

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Introducing: CAMFA

CAMFA is a concept that Women Enjoying Beer has developed to help beer businesses further beer education with consumers and staff.

Take a look at this video for a introduction to what CAMFA is all about.

CAMFA: C = Color, A = Aroma, M = Mouthfeel, F = Flavor, A = Alcohol

CAMFA will help more consumers learn some basics about their beer and training and education professionals about helping consumers understand more about their beer.And that’s good for everyone.

Call on WEB to come provide this kind of training to help grow your business.

videography by Mike Sansone

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What To Do With Flat Beer

One of my favorite and effective uses of flat beer is to put it in ice cube trays, freeze it and use it in cooking at a later date.

If the beer has flavor that you like, which we’ll guess is pretty safe to say, you can still happily benefit from the basic four ingredients+ that went into said flat beer. Even if it’s a beer you aren’t real thrilled about, it’s still a great ingredient choice.

Freeze it and use it in cooking: wheat beers in white pasta sauces, deep robust flavored beer cubes in roasts and chili, and sours in baking quick breads.

My Gal Kate suggests using a fruit beer in gravy and I’d add to that using stout in chocolate cake, kolsch in a clear soup and brown to marinate lamb.

“But the beer in our house never has a chance to go flat, we always drink it all!”. Okay, okay I get that.

That said – for the women who speak up (research input alert!) and only want to drink 6 – 8 ounces of beer from a 12 ounce can or bottle, here’s a great solution. Men, feel comfy with this choice too.

As Julia would say, Bon Appetit!

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Steinlager Pure Musings

The good folks at The Thomas Collective sent us a sample of Steinlager Pure. So here we are – having tasted it and ready to talk a bit about it.

While Women Enjoying Beer is not a beer review business, we are glad to glad to pass along thoughts and ideas about any beers that are so thoughtfully sent out way. Previously we were sent Monteith’s and we get the yummy new releases from Grand Teton regularly. Thanks to them all!

We feature them at events when there are enough samples to pass around to the women who join us.

So – Steinlager Pure: It came in a pressed cardboard 6 pack, in a green bottle. Brown is best as it blocks beer killing sunlight.

Packaging: Simple, classic in a good way, not dated, no sexism (HOORAY!!), and overall well done. Wondering if the bottles in our sample pack – which were wrapped in brown paper – will be wrapped as such in all cases.

Steinlager poured a really beautiful yeast healthy head

Flavor: Crisp, refreshing, on track for a lighter bodied lighter flavored beer. Very nice really. You can pair this beer with many foods that would be happy to be accompanied by a lighter flavored beer. They don’t list the style on the website so we are left wondering what style category it falls into. I’d guess a Pilsner or Kolsh….

Description: Balanced per hops and malty, light straw color, smooth taste. The label, while very clean and uncluttered, needs to have some flavor description on it. When any beer doesn’t have flavor info on it, it’s less likely to appeal to women (focus group input).

The website could use more easily accessible info – like flavor description, style category, and food pairing suggestions.

I’d certainly drink and enjoy a Steinlager Pure again. If you see it on your store’s shelves, and hopefully it’s been kept cool and out of direct sunlight, go ahead and try it.

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Sensory Science

p1040688Sensory Science plays a big part in our beer experiences.

How the beer smells, how it swirls, how it tastes – all over our mouth, and what it looks like.

Truly, there is a great deal of science behind it. Ask Rebecca Newman, Jennifer Helber, Jeri Kustelski – to name a few of the very knowledgeable and respected beer sensory scientists.

When’s the last time you smelled your beer? When’s the last time you swished it all over inside your mouth before swallowing? When’s the last time you held it up to the light or drank it with your eyes closed to not see the color first?

Experiment with your senses and your beer. It’s very enlightening in so many ways.

Educating yourself will increase your knowledge and appreciation for the affordable luxury in the glass.

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What Women Want

“Beer drinkers want flavor and diversity .”

Julia is SO right on the money here (literally).

In my ongoing research to serve the craft beer industry, over and over and over (and over and over) women are saying they want flavor. All kinds of flavors.

Message today: Don’t judge a beer by its drinker. Said another way, don’t judge a drinker by their beers.

Reserve judgment. Be a beer geek, not a beer snob.

Better yet assume that I like a lot of different kinds of beers.

grain-siloThrow conventional stereotypes out the top of the barley silo window and embrace flavor and diversity.

Photo courtesy of Flickr by Parnelli_97

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