Cabrillo College Brewing School
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Beer Tasting

I will choose 10 to 12 beers to be sampled in class and 3-4 oz. will be served of each. I will give some history of the evolution of beer and the basics of brewing science before we launch into the tasting. This is a thorough evaluation of the beers using a summarized form that I created from an extensive tasting sheet developed by the American Homebrew Association.

CLASS OUTLINE

Brief history
Origins
European beer
American beer
Micro brew movement

Brewing ingredients
Grain
Hops
Yeast

Tasting
Aroma
Visual
Flavor
Mouthfeel

Summary

Interested?
Go here
to register right now at the Cabrillo College web site.

5 Day Brewing Classes

To give you an idea of what we would be doing over the course of five Sundays, I have summarized in the following. This is the format that I will be using for this class. Keep in mind that minor changes will most likely happen to the schedule during the course of the weeks, but for the most part this format will be followed.

COURSE OUTLINE

CLASS 1. Introduction to extract brewing
Sanitation
Equipment
Ingredients
Brewing demonstration

CLASS 2. Partial mash brewing
grain conversion
yeast types
hop varieties

CLASS 3. Partial mash brewing cont. and packaging
grain conversion
yeast propagation
hop utilization
packaging

CLASS 4. All grain brewing
equipment set-up
mashin
history
recipe formulation
water chemistry

CLASS 5. Class results tasting session
evaluation review
class beer versus commercial beer
beer and food pairing


Interested?
Go here
to register right now at the Cabrillo College web site.

Already a student
Go here
to your 'student access only' class overview and school hand outs.

 

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