When: Sat., Feb. 8, 11 a.m. and Sat., Feb. 15, 11 a.m. 2014
Brewers are expected to have some prior brewing experience, but there are no prerequisites to take the class. There are two all-grain brewing sessions during which a 10 gallon demonstration batch of beer will be made using a three-tier brewing system. Handouts and lectures will cover the theory of mashing, recipe design, infusion and decoction mashing, high gravity brewing, water chemistry, kegging, and counter pressure bottle filling. Call to reserve a seat. Limited availability.