The January schedule of classes at Tria Fermentation School has just been announced. Act fast if you’re interested in any, as they often sell out in the blink of an eye. There’s a particular focus on the wines of Spain next month, including presentations by several visiting winemakers. As usual, there are also some great nuggets from some of our wisest locals, including a session on the hoppy beers of Belgium by Tom Peters of Monk’s Café and a presentation on Italian cheese by my go-to guy at the 9th Street location of DiBruno’s, Seth Kalkstein. I’ll be back on the schedule in February, pouring something tasty I expect.