Intro to Cider: Tasting Seminar with Mike Reis - Im Moment Kaffee

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A 2-hour tasting seminar, served with crackers and snacks to cleanse the palate. We highly recommend eating a heavy snack or meal before arriving. This class is limited to 15 students over age 21. Review our registration and cancellation policies here.

Join us for an exploration of everything the apple can do when fermented! We'll explore all the modern world of cider has to offer: the earthy, off-dry ciders of Normandy; the bracing still ciders of Northern Spain, the broad flavor landscape of modern American cidermaking, and maybe a few things in between. We'll discuss process, history, and culture to contextualize all you taste in this two hour class with Redfield Cider Bar & Bottle Shop's Mike Reis.

Bottles of cider sampled in class will be available for purchase, so bring a credit card and a bag to take home your favorites.

If you have allergies or dietary restrictions that concern your ability to participate, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Advanced Cicerone Mike Reis is a Berkeley-based fermentation obsessive on a mission to stir up excitement and interest around better beverages everywhere. He is a writer when he has the time, previously as a regular contributor to Serious Eats, and previously the Operations Manager for specialty beer and cider distributor Lime Ventures. Before that, he served as co-director of the beverage programs for the Monk’s Kettle and Abbot’s Cellar restaurants in San Francisco where was he was named one of Zagat’s 30 Under 30 beverage industry innovators to watch in 2013. Under his guidance, the Abbot’s Cellar was nominated for a James Beard Award for Outstanding Bar Program in its first year of business. Mike is also CINA certified by the Cider Institute of North America and was responsible for launching the Cider category of the Good Food Awards. 

_{Photo courtesy of Mike Reis}