Yeast Class Lecture & Tasting
Sunday, April 28, 2013 from 1:00 PM to 5:00 PM (EDT)
Brewers make wort. Yeast make beer.
Our yeast class and accompanying tasting will delve deeply into the world of everyones favorite microorganism.
The yeast lecture will cover.
- A history of yeast as it pertains to brewing and home brewers.
- Yeast Nutrition, growth and chemical pathways that effect home brewers.
- How to choose and maintain a happy yeast culture in your home brew and how strain selection impacts beer flavor.
- Pitching rates, Propagation, starters, collection (top and bottom cropping) storage.
- We’ll discuss the changes in Yeast cultures over generations and how home brewers rinse & clean yeast to repitch.
During the second half of the class we’ll conduct a tasting experiment to identify flavor differences between yeast strains under ideal fermentation conditions. Bitter & Esters took a large batch of beer and Separated it into eight fermenters. We then pitched a different yeast into each fermenter. The samples that we will taste and discuss are:
1028 London Ale
1098 British Ale
1099 Whitbread ale
1275 Thames Valley
1318 London ale 3
1335 British ale 2
1469 West Yorkshire ale
1928 London ESB
The yeast class will be broken into two sections, Lecture & Tasting. Tickets can be purchased for either lecture + Tasting or only for the tasting session.
Each ticket type can optionally include A copy of “Yeast: The Practical Guide to Beer Fermentation” (our unofficial textbook) at a discounted price. Space for this class is limited and it will sell out, therefore all sales for this class will be final.Cost:
ContactDouglas Amport [email protected] 9175967261
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