Learn the art of professional cookie decorating in this hands-on workshop. The course will touch on the basics of baking cookies and offer tricks of the trade, then focus on cookie decorating with hands-on lessons in various techniques. You’ll create a variety of designs to bring home at the end of class. Ages 12+.

Learn the art of professional cookie decorating in this hands-on workshop. The course will touch on the basics of baking cookies and offer tricks of the trade, then focus on cookie decorating with hands-on lessons in various techniques. You’ll create a variety of designs to bring home at the end of class. Ages 12+.

Learn the process of brewing to enhance your small business or take your home-brewing to the next level. Go from bucket to barrel in this seven week course where we cover malt, water chemistry, hops, yeast, brew-house workflow, and quality testing. We will cover the basics of reading malt and water reports, adjusting water chemistry, evaluating hops, harvesting and storing yeast, and performing basic quality checks for a small-scale brewery. An overview of the brewing process and best practices will round out the class. Students will have mixed lecture with hands-on learning, with opportunities to work with ingredients and apparatus. Learn how the science of water, hops, barley, and yeast meet the art of brewing to create quality beer and how some principles apply to wine, cider, and distilled spirits. Participants who successfully complete all seven sessions will receive a certificate.

This will be a survey class giving the overview of the brewing process. The instructor will compare and contrast German Style and English Style brew houses, cover a brief history of brewing, and give industry insight. Brew-house operations as well as the basics of brewing and best practices will be covered.

Students will learn the basics of malt and the malting process. They will be able to read a malt report and choose malt based on quality characteristics. They will understand protein content, moisture content, germination energy and favorable appearance characteristics. Different varieties of barley will be available for evaluation and tasting.

Water makes up 95% of beer and is often overlooked as an ingredient. Students will understand water hardness, where to find it on a water report, and best practices for adjusting water to make it suitable for brewing. Students will work hands on with local water reports and information to create ideal brewing water for a variety of styles.

Often the most talked about topic when it comes to beer. Here we will see how the different varieties of hops affect the flavor and aroma of beer. Students will learn the basics of hops, kettle hopping and methods for dry hopping. Whole leaf and pelleted hops will be brought in for examination and evaluation.

Students will learn the nutritional requirements of yeast in wort and the challenges of fermenting wine and cider. Methods for harvesting yeast and storing it for re-use will be examined, as well as optimal growth, fermentation and storage conditions. Students will work hands-on with brewer’s yeast to perform cell counts and determine cellular viability.

This class will dive into basic quality checks a small brewery can perform. From basic microbiological plating to gravity, pH, oxygen and what they mean to beer and brewing. We will show students some basic quality checks they can perform to ensure a consistent and delicious beer.

Experience common off-flavors found in beer. Hone your skills in identifying the most prevalent defects in beer. This hands-on workshop will allow students to familiarize themselves with ten known beer defects. Off flavors presented will be DMS, Diacetyl, Acetaldehyde, Trans-2-nonenal, lightstruck, and hydrogen sulfide and more.