This two-session course is an all-grain brew starting from raw ingredients all the way to packaged beer. Topics will include discussions about equipment requirements and recipe development. The first session, brew day, covers mashing, lautering, boiling, cooling, sanitation and yeast pitching. Once the beer has fully fermented students will return to package the beer into bottles to take home and bottle condition. Each student will take home four to five 500ml bottles of beer.
1 – 4PM – Harold Kuret, Steel Wheel Brewery – $100+tax/person (includes the course + beer)