In The Michelob Brewing Co. Demo Tent
Presenters in order of appearance – check the schedule page for exact times:
Kevin Kious & Don Roussin, authors of the book, St. Louis Brews
Kevin grew up in central Illinois. He graduated from Illinois College in 1981 with a B.A. in English and from the University of Arizona in 1983 with a B.S. in agriculture. He became interested in collecting breweriana in the early 1990s after moving to the St. Louis area and has published numerous articles. He lives in Collinsville, Illinois, with his wife Patty. Don has lived in the St. Louis area since the mid-1960s, except while attending Southeast Missouri State University in Cape Girardeau, where he graduated with a B.A. in pre-law in 1976. Don served two terms on the board of directors the Brewery Collectibles Club of America (BCCA), the largest breweriana collecting club. An avid collector of breweriana and researcher of local brewing history for the past 35 years, he has co-authored dozens of articles in publications like the ABA Journal, The NABA Breweriana Collector, and Beer Cans & Brewery Collectibles.
Jase Bennett & Chris Boron, Randall’s Wines & Spirits
Jase and Chris, both outspoken advocates and educated consumers of fine beers, will attempt to tackle a topic much ridiculed by many a beer geek: Classic European Lagers. Oh sure, they may not have 16.2% alcohol or have fun names like “Triple Smoke Dog” or “The Bloody Monk.” But what they lack in flash, they make up for in style, depth, and real honest character. Join them as they fight an uphill battle, begging you to reconsider the Pilsner, Dortmunder, Maibock, and other traditional brews perfect for another humid St. Louis summer.
Chef Jamie Manley, L’École Culinaire
Chef Jamie Manley is a Chef-Instructor and graduate of The Culinary Institute of America, Hyde Park, New York. Chef Manley has been an Executive Chef as well as a Personal Chef in the St. Louis area, and has worked in the foodservice sales field for numerous years. He also interned at Bellerive Country Club under CEC Kevin Storm. Chef Manley has been a Chef Consultant and a medalist in many ACF culinary competitions.
Brian Ewing, 12% Imports
Brian Owens, O’Fallon Brewery
O’Fallon Brewery began brewing and selling beer in the spring of 2000, leading with the flagship brand O’Fallon Gold. Since then the company has grown from a husband-wife team to one of the largest craft brewers in Missouri, staffed by professionals who are passionate about brewing and dedicated to making the best beer possible. Brian Owens, head brewmaster at O’Fallon, will guide us through the finer points of beer tasting.
Chef Mark French, Lumiere Place
Join Mark French as he cooks up a delicacy from the world-class kitchens of Lumiere Place.
Craig Heisner, Michelob Brewing Co.
Brewmaster Craig Heisner will host special beer and chocolate sampling sessions in the Michelob Brewing Co. Demo Tent on Saturday afternoon, Saturday evening and Sunday afternoon. Join Craig to learn why beer and food make a great pair and discover how different beer styles work together with chocolate to enhance the flavors in surprising ways.
Additional topics include tips for selecting glassware and the art of the proper pour. Seating is limited and first-come, first-served.
Eric Mosiman & Ashleigh Cashman, Twisted Pine Brewing
Join Eric, brewery manager, and his wife and beer taster extraordinaire, Ashleigh in the demo tent as they host the Missouri debut of Twisted Pine Brewery. Both are certified Twisted Pine experts and festival veterans. Established in Colorado in 1995, Twisted Pine Brewing Company produces only 100% natural, unpasteurized pure malt ales, batch brewed and hand-crafted.
Paul DeVries, Goose Island Brewing
Paul has 18 years of experience in the world of beer – as a former bar-owner, distributor and as the current regional sales director for Goose Island. Let him teach you some of the finer points of beer tasting.
Bart Amit, Green Mountain Beverage
Learn about the joys of Draft Ciders from a representative of America’s leading draft cider producer.
James R O'Connor, Bell's Brewery
James has 15 years experience in the adult beverage industry. Educating distributors and beer lovers is his passion; he has spent the past five years pursuing that passion – teaching the public about Bell’s Brewery.
Christopher Lee & Brian Neville, Chuy Arzola’s & Cathedral Square Brewery
Christopher has more than 21 years experience in the restaurant business and has worked with some of the finest chefs in the world including Wolfgang Puck, Nick Stellino and Chefs from the Casino de Ville in France. Christopher was the Executive Chef for Kirk’s American Bistro, which was listed in the 2004 Zagat Guide as one of St. Louis’ top restaurants and voted as one of St. Louis’ “HOT SPOTS” in St. Louis Magazine. Chris was the Opening Executive Chef for Mélange, where he was honored with the title of one of “St. Louis’ Top 10 Up and Coming Professionals” in the Post Dispatch. Brian Neville, head brewmaster at Cathedral Square, has brewed for Trailhead and Spanish Peaks Brewing Company, and installed the brewing system at O’Fallon Brewery.
Tom Coghill, Iron Barley Eating Establishment
Tom Coghill is a long-time Southsider and veteran chef of many local establishments, most recently Frazier’s Brown Bag. He brings his unique vision of great food and great beer to St. Louis. In addition to being able to cook up a feast that will bring a tear to your eye (only because your stomach doesn’t have enough room for more) Tom is an award-winning homebrewer with years of experience at the brew kettles.
Chef William Gideon, River City Casino
St. Louis’s newest casino is also our newest craft brewery. Join William Gideon as he discusses food and beer pairings