This workshop is especially interesting for people who don’t live too far away, or are in the area for a bit longer, as the complete course is given in 2 days, with an interval of about 10 days (flexible). But, it is also possible to attend a part, one half-day, of the workshop to get an idea. See further text below.

What will we do?

I’ll start with a presentation on brewing beer, and what’s involved. Or rather, I should say, what CAN be involved, because you can start very easily!

I will show you the equipment I use myself and explain why I chose it. And then we’ll get to work together!

Brewing beer involves a number of steps:

Workshop day 1:

1. grinding (crushing) the grain
2. brewing the wort (unfermented beer):
   1. Adding the crushed grain to the preheated brewing water (approx. 70° C)
   2. Stir well so that no lumps form
   3. Mash the grains at approx 65 degrees, for one hour
   4. Mash out at 78 degrees, 5 minutes
   5. Remove grains from wort, and rinse with 80° water
   6. Heat wort to boiling point
   7. Boil for 1 hour, with open lid (!)
   8. Hop addition(s) at different times (or at 1 time at the beginning)
   9. Cool as quickly as possible to 20 degrees
   10. Transfer wort to fermentation vessel
3. Fermentation of the beer (no need to be present for this, takes about 14 days)
   1. Add yeast when the temperature has dropped sufficiently, depends on the type of yeast. Fermentation usually takes place at around 20 degrees
   2. ‘Cold crash the beer, i.e. leave it at 2° C for a week. This promotes clarification.
   3. At the end remove the sediment

Workshop day 2

4. Bottling in bottles or kegs
5. Maturation of the beer, at least 1 week, preferably longer (at home)
6. Drinking!

Cost

Complete workshop, including a portion of brewed beer. Which beer that will be, we will decide later in consultation.€ 85 (including ingredients, and excluding € 0.50 deposit per bottle)

Day 1 only, without taking beer home: € 50

Number of participants: maximum 5. You can register below, or by dropping by.