Join us for a three part series on everything you've wanted to know about the making of great beer! John Lenzini of Schilling Beer Company will lead the classes and answer your questions. See below for class descriptions, all classes are from 6:30pm to 8:00pm. Limited spaces are available.
CLASS 1 (March 12): Overview of brewing process / raw materials: malt and hops
In this first class, a brief summary of the brewing process will be presented. Participants will learn how brewers select malts and hops for particular beers, with a focus placed on how brewers read certificates of analysis and analyze malt characteristics and hop oils when formulating beer recipes. Samples of malts and hops will be available, and beers that highlight particular raw materials will be served.
CLASS 2 (March 26): Yeast and fermentation
Overview: This class will cover the selection of yeast for particular beer styles. Yeast derived flavors, fermentation profiles, and yeast handling in breweries will be highlighted. Beers produced with a variety of yeasts will be served.
CLASS 3 (April 9): Sensory Analysis Basics
Overview: This class will involve the identification of a few common off-flavors in packaged beer. Comparisons of off- and acceptable flavors will be made.
Members: $30 per class or all three classes, prepaid $75;
Non-members: $35 per class or all three classes, prepaid $90.
*Pre-paid discount ends March 5th, after this the cost of all three classes will be full price.
**This class will be open to 30 people, total. If more than 30 people RSVP, priority will be given to those who have paid prior to the class.**
Please click on this link to RSVP https://docs.google.com/forms/d/e/1FAIpQLScF_YYnZ2v0Bt1u1e77AGWHIu2AlT8URRjeFPPsVyOCWzuJGg/v[...]ink
These classes are limited to 30 people per class. It is not required that you take all three. Only open to participants aged 21+. Legal IDs will be required at the beginning of class.
Contact Jen D'Agostino at 802.748.2372 x110 or jdagostino@fairbanksmuseum.org for more information.
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