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Workshop Highlights 

From boiling to bottling, participants will get hands-on experience in the stages of brewing  beer from an extract kit and learn how to avoid the most common pitfalls. Reference materials will be provided with some easy recipes for those who would like to go to the next step—brewing without a kit.  A brief discussion of all-grain brewing will also be  included. 

This four-hour workshop, will introduce the art, science and FUN of home brewing.  This casual but informative class is designed for the uninitiated novice or beginning brewer who wants to become more proficient. Participants will come away with a deeper understanding of beer, its ingredients, and the home brewing process.

Date and Time 

Previously held August 19, 2017

Instructor  

Terese Barta

Associate Professor of Biology, UW-Stevens Point

As a way to introduce her bacteriology students to a practical application of the field, Teresa took up home brewing, and has been an avid home brewer ever since.  

While at the University of Wisconsin-Marathon Center, she began outreach to the community by teaching home brewing courses, and was instrumental in creating the Bull Falls Brewers, a home brew club in Wausau, Wisconsin.   

Since 2012, Dr. Barta has been teaching Microbiology for Brewers, a hands-on course at UW-Stevens Point, providing the essential techniques and protocols for managing yeast and bacteria in the brewing process.   

Substitution and Cancellation Policy 

Substitutions can be made at any time, but shows will be responsible for the full registration fee. Please contact 715-346-3838 to notify us of any substitutions. 

Cancellations must be made in writing to moliver@uwsp.edu by August 9, 2017. After August 9, 2017, no refunds will be issued. 

Already a home brewer and looking for a more advanced class?

Try the Microbiology for Brewers workshop.  

Terese also presents a one and a half day workshop on Brewing Microbiology and Microscopy to provide brewers with the essential techniques and protocols for managing yeast and bacteria in the brewing process.  The course caters to commercial craft brewers getting more involved in microbiological aspects of quality control, as well as home brewers seeking a better understanding of the aspects of production.

   

​Registration Information

Registration fee:
$50 per person

Pre-registration is required. Payment is due at the time of registration. Register online, by phone with a credit card, or register in person at our office.

Registration is closed

Call: 
715-346-3838

Office location:
Continuing Education and Outreach
2100 Main Street
Old Main Building, Room 032
Stevens Point, WI 54481

Hours:
8 a.m. - 4:30 p.m 

Home Brewing 101 Flyer Link

Workshop Location

Trainer Natural Resource Building, Room 153
800 Reserve St., UW-Stevens Point, Stevens Point, WI 54481

Campus Map​​

Note: 
Participants must be 21 years of age and show a valid ID at the start of the event.