BeerSchool

Proud to support the culinary arts and education with our friends and neighbours locally and nationally. Instructors have included bellow

Chris McNally – Butcher

Chris McNally is a professional butcher and instructor with nearly a decade of hands-on experience in the art of meat cutting. His journey has included working at small butcher shops and popular local restaurants as well as teaching students and working in a personal capacity as a cut and wrap butcher for hunters and farmers. Chris has a keen interest in the history and production of sausage and whole muscle charcuterie. His focus has always been the sustainable and ethical production and use of meats in a way that can provide the highest quality finished product for customers. Throughout his career he has remained committed to upholding the highest standards of craftsmanship and professionalism. Whether behind the counter, or in the classroom, he continues to showcase his passion for meat cutting and dedication to excellence in every aspect of his trade.

Andrew Cowan – Restaurateur and Chef

Andrew Cowan, a culinary virtuoso hailing from Edmonton, Alberta, Canada, is renowned for his innovative approach to gastronomy. With an illustrious career spanning over two decades, Cowan has mastered the art of blending local ingredients with global influences, creating unforgettable dining experiences. Trained in prestigious kitchens worldwide, including Europe and Asia, his expertise shines through in each dish he crafts. As a chef, mentor, and advocate for sustainable practices, Cowan is deeply committed to supporting local farmers and producers, championing the farm-to-table movement. His culinary prowess, paired with a passion for excellence, continues to elevate Edmonton’s dining scene to new heights.

Claudio Aprille–Chef, Cook Book Author, Tv Personality

One of Canada’s most celebrated and visionary chefs, Aprile was born in Uruguay and grew up in Toronto. He has travelled, lived, and worked internationally and spent his professional life in kitchens working through the ranks to become the successful restaurateur he
is today. Considered a fan favourite as one of the head judges on the hit show Masterchef Canada, entering its 7th season in 2021 averaging 1.8 million viewers.

Throughout his 30+ year career, Aprile worked in some of the most renowned kitchens around the globe. His time spent with Bali Sugar in London, earned him outstanding reviews as a young executive chef where he received local and international critical acclaim. On returning to Toronto in 2000, Aprile cemented that reputation at Senses where he wowed critics and diners alike with his innovative use of experimental cooking techniques.

David Ort– Chef, Cook Book Author: The Craft Beer Cookbook

David Ort writes about food and drink for publications both online and in print. For over five years he expressed his passion for delicious food and well-made beer on his own site, foodwithlegs.com.

Growing up in Toronto, David gained a lasting appreciation for his city’s diverse array of restaurants. Translating favourite dishes into versions for his own kitchen has grown from pastime to full-blown obsession.

The recipes he develops are based on an avid (and geeky) desire to understand the science behind a particular kitchen technique. Explaining why something works, especially to the home cook, is never far from his mind.

Focusing his attention on craft beer allowed him to put his curiosity to work on how ingredients and process combine to make something delicious. Meeting and talking with the people who create the selection of excellent craft beers that are available, was David’s favourite part of writing The Canadian Craft Beer Cookbook.

His articles on beer appear every week on PostCity.com and in the chain of monthly Post City Magazines. His stories about food, drink, and travel also appear on TorontoLife.com, in Where magazine’s Essential Toronto guide, on RickshawMag.com, and on SpotlightToronto.com, where he is an editor.

Patrick McMurray (Shucker Patty)– Chef, Cook Book Author, Guinness Record Holder

holds the Guinness Book of World Records for most oysters opened in a minute at 38 – and most opened in an hour for a team of 10 at 8,800 – Patrick McMurray’s entrepreneurial spirit bounds ceaselessly. Whether it’s his Irish pub (which incongruently sports a Mongolian-style yurt), a degree in physical and health education, kinesiology and exercise science, an upcoming cookware line or ideas for serving up picnic lunches in a nearby park, McMurray has no shortage of pearls of wisdom.

Of course, there’s oysters too. An author on the subject, penning Consider the Oyster: A Shucker’s Field Guide in 2007, McMurray finds himself naturally inclined to the subject.

Beer School Educators

Join us as we bring some of the most knowledgable beer educators around to the Beerfest Beer School!

James Phelan (Untapped Imports)

Over the last few years, Alberta’s craft beer scene has exploded in both quantity and quality. But how does it stack up against the rest of the world? Join James as he takes us through the three waves of brewing across Canada

Charlie Bredo (Troubled Monk)

Troubled Monk: Charlie Bredo: Beer School Career Day: The Making of the Troubled Monk – tells the story of our humble beginnings through our expansions into traditional sours, distilling spirits, and brewing craft sodas.

Myles Myroon (Parrallel 49)

P49 Beer Pairings

Myles is your favourite beer reps favourite beer rep. Myles has been educating Albertans on Craft beer for over 5 years, and is the Alberta Manager with Parallel 49 Brewing. You may have seen his at events such at Beerios – Beer & Cereal, Beer & Rescue Dogs Pairing, Craft Beer Paired w/ University Courses, and boatloads of other fun creative beer events! His favourite beers are either a Flanders Red or a Hazy IPA

Michelle Tham (Hoegaarden)

Labatt

Chris Eddy:- Troubled Monk

Bryan Launier - Analog Brewing

Bryan Launier – Analog Brewing
“STR:14 CON:12 DEX:12
CHR:10 WIS:14 INT:12″
“GOOD GOD THATS AN NPC STAT BLOCK! – Well fear not Bryan is at least an adept at Beer! With over 7 years industry experience, Prud’homme level 1 and a certified cicerone lv 2. Coming from Edmonton Alberta he is one of the owners of Edmonton’s nerdiest brewery Analog Brewing Company. Analog is less than a year in operation and is already churning out some of Alberta finest beers with a focus on seasonality and experimental styles.”

Arty Party - Arts and Crafts ;

The Arts and Craft class for Beer Drinkers

Maxwell Rude and Matthew Gauthier- Olds College Brewery

Craft beer and charcuterie belong together. Maxwell Rude and Matthew Gauthier, students in Brewmaster and Brewery Operation Management Program at Olds College, are proud to host a Beer and Charcuterie Pairing event at Beer School. Come taste delicious beers brewed by the brewmaster to become and match them with different charcuteries prepared by students from the Meat Processing Certificate program. Max and Matthew will guide you to hone your skills and improve your sensory analysis.

Eric Rosende Ultimate Bartending School

https://www.ultimatebartending.ca/

Tom Harty

Rob Singleton

Dan Molyneux - Fallen Timber Meadery

A Need for Mead – Fallentimber Meadery

If someone offers you a glass of mead and you have a brief moment of story land wonder, thinking “How did I end up at the Renaissance Faire?,” Mead is quickly on its way to becoming THE way to get a buzz, but do you actually know anything about it—besides its frequent links to medieval culture? Dan Molyneux, partner at Fallentimber, member of the family and lover of good things will take you through the history of Fallentimber Meadery (our favourite Meadsters!!) and will provide samplings of three of their most popular products. Get there early cause seating on this one will be hard to get.

David Claveau - Olds College Brewery

Nathan Zdrodowski- Moonshine 101

Talking about how we make our moonshine and the different ways of making moonshines

Chase Gordon- The Power of Sour

Sours are taking over the world! At least that’s the way it seems these days. The style has seen a dramatic rise in popularity, and now you have a chance to learn how brewers put the power in sour. Chase Gordon, Production Manager at Alley Kat Brewing Company, will describe the different styles of sour beer, the methods for making them, and how Alley Kat brews their popular sours.