Learn how to brew beer! In this beginner level class, we introduce you to the art and science of homebrewing in our classroom kitchen. We discuss malt, yeast, and hops, partial mash brewing, and how to avoid and troubleshoot the most common problems.
Embrace the haze craze! For the intermediate brewer, this class digs into the ins and outs of brewing those juicy, creamy, hop bombs we have all come to know and love. Learn about the roles that yeast, hops, and fermentables play in creating that unique character only found in an NEIPA.
Demystify the chemistry of what comes out your faucet and makes up 95 percent your beer! By popular demand, we've invited Jamie Carmichael back to teach another in-depth class on brewing water. Drop off a 12 oz capped bottle by Tuesday, June 11 to have your results discussed in class. Or, bring it with you, and we'll send it out for testing.
What does it mean when a bottle of beer is skunked? Why do some beers taste sour? What's a phenol? We answer these questions and more in our flavor training seminars. Each session covers 6–7 different flavor compounds and may be taken independently.
Saturday, July 6, 1-4pm
In this intermediate-level class, we'll talk about the history of the Oktoberfest/Marzen style as well as differences in the modern-day varieties served at the Oktoberfest in Munich. Though we'll aim for the modern flavor profile in our brew, we'll also utilize a couple tricks that German brewers aren't allowed to practice.
It's that time of year when we start looking for more refreshment from our suds. Bright, floral, zesty hop and yeast character as well as lighter malt profiles begin to rule the day—regardless of their country of origin. Join us on a springtime beer tasting tour to help guide your drinking and brewing in these sunnier, warmer months to come.