Presented by the Robert Mondavi Institute for Wine and Food Science and co-sponsored by Slow Food Yolo

[View the event flyer]

[View the registration form]

In this afternoon event you will learn about:

• The rich diversity of beer styles and flavors, as well as why beer is the ideal accompaniment to your favorite cheese
• The existence of more than 1500 different cheese varieties all over the world and the evolution of their rich and unique flavor
• The importance of beer and cheese as functional foods
• Beer and cheese tastings and pairings

Who

• Clare M. Hasler, Executive Director, Robert Mondavi Institute for Wine and Food Science
• Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences
• Moshe Rosenberg, Professor and Specialist, Dairy Engineering and Technology

Agenda

• 12:30 - 1:00 — Registration
• 1:00 - 1:10 — Welcome & Introduction
  Clare M. Hasler, Executive Director, Robert Mondavi Institute for Wine and Food Science
• 1:10 - 1:50 — Bountiful Beer
  Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences
• 1:50 - 2:30 — There is life after Cheddar
  Moshe Rosenberg, Professor and Specialist, Dairy Engineering and Technology
• 2:30 - 3:00 — Beer and Cheese are Functional Foods!
  Clare M. Hasler
• 3:00 - 3:15 — Break - set up for Beer/Cheese Pairing
• 3:15 - 4:00 — Beer/cheese Pairing
  Lead by Charlie Bamforth and Moshe Rosenberg
• 4:00 - 5:00 — Reception: RMI Reception Area, Sensory Bldg

Price:  $75, $65 for Slow Food members and UC Davis affiliates
RSVP: Kim Bannister, kbannister@ucdavis.edu 530-754-6349 Please RSVP by May 8.
Tickets:  Reserve now, seating is limited. Send checks payable to “UC Regents” to:

Clare M. Hasler
Robert Mondavi Institute for Wine and Food Science
392 Old Davis Road - Sensory Lab
University of California Davis, CA  95616