Royal Coffee is proud to present the Crown on the Road, a series of free events anticipating the opening of The Crown: Royal Coffee Lab & Tasting Room.
You’ll have the chance to sample vastly different water profiles, see their effects on brewed coffee flavor and beers and meet a panel of distinguished beer brewers who are sourcing and modifying their water to meet their unique needs.
Join us after for pizza for purchase from Passione Pizza and a complimentary sampling of wonderful beers from around the Bay Area.
You must be 21+ for this event.
Excited about this event? Check out all of our Crown on the Road Series here.
About the Presenters
Chris Kornman, Royal Coffee, Inc.:
Chris recently relocated to Oakland, California, to help develop an education and lab program for The Crown: Royal Coffee Lab and Tasting Room. Over the past decade he’s logged extensive travel through the coffee lands across East Africa and Brazil. His career includes experience as a cupper, roaster, educator, musician, and writer.
Richard Sandlin, Royal Coffee, Inc.:
Since 2008, Richard has focused on sustainable sourcing, farmer justice and coffee excellence. Currently, he is the General Manager of Royal Coffee’s soon to open The Crown: Royal Coffee Lab & Tasting Room. Richard has taught taught and lectured on coffee throughout the United States, Japan and China. He currently volunteers on the SCAA’s Global Education Committee and is passionate about coffee education. In addition to his experience in the coffee industry, he lived and worked in Tokyo and Moscow teaching English. He holds a B.a. from UC Berkeley and is conversant in Japanese and has limited proficiency in Spanish & Russian.
Michael Kiser, Good Beer Hunting:
Michael Kiser has spent nine years as a lead innovation strategist working with companies like Nike, Samsung, and HP to develop and launch new-to-the-world products and services. Three years ago, he started Good Beer Hunting, a consultancy, to focus on shaping the future of the craft beer segment, helping small brands launch and grow, and big brands find new relevance in a rapidly evolving market. His editorial platform has been selected for numerous awards, including Saveur Magazine’s beer website of the year multiple times, and Imbibe Magazine’s “People to watch in 2016.” He also started the Uppers & Downers festival of coffee beers alongside world barista champion, Stephen Morrissey.
Lars Larson, Trumer Brauerei:
Lars Larson began his brewing career with the Hillsdale Brewpub in Portland, Oregon and then moved to Berlin, Germany to study brewing technology at the Technical University of Berlin (VLB). After obtaining his Diplom-Braumeister degree he worked for the Isenbeck Brewery in Buenos Aires, Argentina for four years. He returned to the United States in 1998 and since has worked at the Stroh Brewery in Longview, Texas and BridgePort Brewery in Portland, Oregon before joining the Trumer Brewery in Berkeley, California in 2004 as Master Brewer. Lars is a long time active member of the Master Brewers Association of the Americas (MBAA) in various roles on both a regional and national level, and is a member of the ASBC and Brewers Association as well.
Philip Emerson, Almanac Beer Co.:
Phillip Emerson joined Almanac Beer in 2014 and currently manages the barrel program and develops fresh beers. He holds a Bachelor’s of Science in Food Chemistry from UC Davis. Phillip has three years of professional brewing experience with years of home brewing experience prior. When not brewing, you can find Phillip obsessing over his other two passions: music & bikes.
Nile Zacherle, Mad Fritz Brewing Co.:
Nile Zacherle first began his journey into fermented beverages in 1990 at the age of 18 when he and his father brewed their first batch of beer at home. This pushed him to get a BS in Fermentation Science at UC Davis. He graduated in 1997 and began brewing and directing quality at Anderson Valley Brewing Company in Northern California. In 1999 he moved on to assisting winemakers in Australia, France and back in Napa Valley where he met his wife Whitney, also a Winemaker at Fisher Vineyards, where they have been making wine since 2000. Nile currently makes wine for David Arthur Vineyards as well as operating Mad Fritz Brewing Co. Nile and Whitney launched Mad Fritz in 2014 and was named after their two children Madeleine and Fritz. Their focus is on brewing beers with a ‘Farm to Foam’ approach. he sourcing of single variety barleys that are craft-malted with an origin, as well as hops and water sourcing defines the beer styles in what they call ‘Origin Beer’. All beers are barrel aged (new and used cooperage), bottled unfined/filtered and naturally carbonated in the bottle or keg. In the Fall of 2016 Mad Fritz will begin floor malting their own locally grown barleys to further the sense of place (Terroir of beer) as well as their journey to push for distinctive malt flavors from old and new varieties.
Graciously Supported By