At Beerology, we carry only the highest-quality ingredients and supplies. In addition to homebrewing and winemaking kits, we offer a selection of over 40 malts and grains, 40 hop varieties, and 50 yeast strains. We stock both liquid and dry malt extracts, brewing additives and nutrients, fermentable and non-fermentable sugars, flavor extracts, and fruit purées.

All the equipment we sell is top-of-the-line and brand new. We have a wide selection of fermentation vessels, bottles, kegs, and accessories, and carry our favorite brewing, cidermaking, and winemaking books. We also sell glassware, bottle openers, tap handles, t-shirts, hop soaps, candy, jewelry, and more!

classes and seminars

Come learn with us! Whether you're new the world of fermentation or are looking to continue to develop your skills, we offer a variety of classes for every skill level.





View FULL Class LIST


June 3, 2–4 pm
Sessions are $45 each, or $150 for all four sessions (A, B, C, and D).
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 six different flavor compounds.

In session D, we cover 3-methyl-2-butene-1-thiol, mercaptan, ferrous sulfate, trans-2-nonenal, eugenol, and vanillin.
June 23, 1–4:30 pm
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.
June 24, 2–4 pm
In this special flavor training class, we will teach your palate to recognize and identify flavors that may appear in fermented cider. We will cover a variety of flavor compounds, including acetic acid, geraniol, lactic acid, and ethyl acetate, but using cider (naturally gluten-free) instead of beer as our base.

This is a special, one-off class, so sign up while you have the chance!
HOMEBREWING 201: Oktoberfest
June 30, 1–4:30 pm
In this intermediate-level class, we’ll talk about the history of the Oktoberfest/Märzen 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.

Who we are

Mike Schilling and Jordana Starr are the husband­-wife team behind Beerology. They are both passionate about beer and cider and have been homebrewing for seven years.

Mike holds an International Diploma in Brewing Technology from the Siebel Institute of Technology in Chicago and Doemens Akademie in Munich. Until recently, he was the beer buyer at Provisions in Northampton, where he continues to teach tasting seminars. Jordana is president of SPARGE Homebrew Club and is the libations writer for Edible Pioneer Valley. Both Mike and Jordana are on the Western Mass Beer Week planning committee



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Beerology is located at 342 Pleasant Street in Northampton, Massachusetts. We have free on-site parking in the back; the entrance to our parking lot is next to the Sleep Medicine Laboratory.
Tuesday–Friday, 11–6
Saturday and Sunday, 11–5
On Facebook, Twitter, and Instagram at @beerologynoho