Hops – Workshop
During this workshop we will be looking at the hop varieties and products available to brewers on the Swiss market. The advantages and disadvantages of dried, pellets, essences and how to combine different hop species to enhance the flavour profile of the beer.
In practice working with hops, the problems and where care should be taken when using hops.
Yeast – Workshop
During this workshop we will be looking at the traditional strains of yeast, their modern derivatives and the advantages and disadvantages of using specific strains of yeast in the brewing environment.
How to recover yeast from brewing to use in the next brew. The preserving of our yeast in a hygienic and controlled environment so that the standard flavour of our beer is maintained.
Stout & Porters – Workshop
During this workshop we will be looking at the traditional approach to the production of Stout & Porter, as well as the modern approach to these beer styles.
Choice of yeast strain, hops and general production of the beer style will also be covered during the workshop.
Malt – Workshop
This workshop’s objective is to look at all the various sources for malting in Switzerland, the advantages and disadvantages of each malt, and how it influences the style and flavour of the beer. Which specification should be adhered to for which style of beer and the reasons why.
Is it possible to produce my own malt? What are the costs involved and how do I maintain my specification standard for my beer.