Brew Your Own Beer: Extract Brewing for Beginners
with
Paul Schneider
TOP RATED
10 Have Dabbled
ABOUT THIS EVENT
Event Category
Food & Drink
Event Overview
Beer has been around longer than the written word, and for much of that time it was brewed in the town or even the home of those who drank it. Only recently has a vast majority of beer production moved to faraway industrial plants. With craft beer and microbrews surging in popularity, do your part to reclaim the artisanal heritage of the most magical suds: learn how to brew your own beer in your own kitchen.
This course will guide you through the basics of home brewing, from the equipment you need, the role of each of beer’s ingredients, the science of beer, and a simple, clear explanation of every step in the process – from brewday to bottling. Together, we will brew a five-gallon batch of extract beer and stop along the way to learn the ins and outs of creating homebrews similar to your favorite beers or something totally off-beat – pumpkin-jalapeno imperial porter, anyone?
Minimum age
All ages welcome
Cancellation PolicyLocation
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MORE ABOUT YOUR HOST
Paul Schneider
TOP RATED
Paul is passionate about teaching and beer. An education grad at Yale, Paul is a high school U.S. history teacher by day. By night, he homebrews and writes Chitown On Tap, Chicago’s craft beer blog, covers craft beer for Chicagoist and offers craft beer consulting. He’s also a Certified Beer Server.
EXPERIENCE REVIEWS
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Dabble StudentReviewed on 10/11/12Paul's knowledge of brewing beer and beer in general was expert level. There was not a question he couldn't answer.
Paul's knowledge of brewing beer and beer in general was expert level. There was not a question he couldn't answer.
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Dabble StudentReviewed on 10/11/12
Provided a lot of information in an easy to understand format.
Provided a lot of information in an easy to understand format.
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Dabble StudentReviewed on 10/11/12
The class is very hands on. Paul asks a lot of questions of the students and requires volunteers for every task that doesn't have the potential for having something literally explode. The tour of the facility was also very, very cool. It's set in a converted slaughterhouse, so there are treats around every corner.
The class is very hands on. Paul asks a lot of questions of the students and requires volunteers for every task that doesn't have the potential for having something literally explode. The tour of the facility was also very, very cool. It's set in a converted slaughterhouse, so there are treats around every corner.
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