This comprehensive introductory course teaches you everything you need to know to brew great beer at home using malt extract, hops, yeast, and water. From raw ingredients to pouring your first pint of homebrew and everything in between, there's no better introduction to the hobby.
Brew beer like the big leaguers at home. This comprehensive course teaches you everything you need to know to brew great beer using the partial mash or all-grain method. From raw ingredients to pouring your first pint of homebrew and everything in between, get started with this course.
Join Dave Carpenter for this advanced look at getting the most from your grain. Learn the ins and outs of conditioning and crushing malt, stepped mash protocols, continuous sparge methods, and the infamous decoction mash (It's not as bad as you've heard).
Narrow Gauge Brewing Cofounder Jeff Hardesty teaches you how to brew great milkshake and sour IPAs.
Phil Wymore, cofounder and brewmaster of Perennial Artisan Ales, shares the approach, ingredients, and methods behind the brewery's influential big stouts like Abraxas, Maman, 17, and more!
This course includes the recipe from Cory King's original homebrewed imperial stouts. He has tweaked it here and there over the years, but it is the foundation of his recipes and method for brewing big, heavy imperial stouts at Side Project.
Phil Wymore, co-founder, and brewmaster of Perennial Artisan Ales shares the approach, ingredients, and methods behind the brewery's influential big stouts like Abraxas, Maman, 17, and more!
Join Taylor Caron as he walks you through everything from recipe development through fermentation and packaging your next high gravity beer.
Stuart Keating, co-founder and head brewer of Earthbound Beer in St. Louis, Missouri, shares what he's learned from years of experience in getting evocative (often beery) flavors out of a variety of unusual (often un-beery) ingredients.
Join Chris Tropeano, cofounder and head brewer at Resident Culture, for a kettle-souring brew day. Get his expert advice on recipe development, bacteria, process, hopping, adjuncts, and much more.
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3703 Brunswick Dr.
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(503) 610-3930
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