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.
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 features 6–7 flavors for sensory analysis; all four classes will cover a total of 25 flavors.
Bitter. Floral. Citrusy. Dank. What is it that gives hops their unique characteristics. Explore the world of hops in this interactive class: sample singled-hopped beers, do hop rubbings, and learn the science of malt's best friend.
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!
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.