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
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 firstname.lastname@example.org 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.