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. The wort is left to ferment for three weeks as the yeast transforms the wort into beer.
When the beer is fully fermented students will return for session two to package the beer into bottles to take home and bottle condition. Each student will take home four to five 500ml bottles of beer which will be ready for consumption two to three weeks following this session.
Course taught by: Steel Wheel Brew Team
March 2nd, 1 - 4PM & March 23rd, 1-4PM
$100/person - (fee also includes a beer)