Ever wondered how beer is made (strictly following the Bavarian ‘Reinheitsgebot’ of 1516!), but thought that’s rather for experts.
Wrong! It is much easier than you might think and the result is (almost) always better than ‘industrial’ main stream beer. All you need is a kitchen and a bit of time.
We invite you to a course of ‘accompanied brewing’, guiding you through the main steps of making your favourite beer.
Connected via Zoom (or similar), but everyone in their own kitchen we will simultaneously brew our beers.
During the 1-2 weeks that follow we will occasionally check the status of fermentation exchange experience and there will always be an open ear for questions.
After bottling and maturation, which will be 4 to 6 weeks after brewing, we intend, Corona allowing, to meet for a common open-air beer tasting to enjoy the fruits of our work.
If that is not feasible, we can still arrange an exchange of bottles and hold a Zoom-tasting conference.
For beginners we propose to start with either 4-5 or 8-10l, which mainly depends on the biggest pot you have (the pot should hold the quantity of beer plus 1 or 2 liters, i.e. ideally 5-6 or 10-12 l).
The quantity changes little what regards the brewing process, so all steps apply equally to everybody.
Everything else (fermentation bucket, thermometer, ingredients, etc.) we will bulk order, so that the total costs will not exceed 60 Euros.
The equipment of course remains yours and is re-usable. You can register for the course by filling our survey, which also contains a list of beers you can choose for brewing.
The course will only take place if at least 6 people subscribe and will be limited to a maximum of 15 participants.
- Subscription Deadline: 15 September
- Brewing Day: 10/11 October
- Bottling: 18-25 October (depends on beer type)
- Tasting: mid-end November