Craft Beer Basics - Williamson Campus

Craft Beer Basics - Williamson

Craft Beer Basics
Learn How to Better Understand and Appreciate Great Beer, Flavors, Styles, Ingredients, and Fun Facts
Day/Date: Tuesday, September 19, 2017
Time: 6:00 – 8:00 p.m.
Location: Room 433, Williamson Campus, Williamson, West Virgina
Cost: $29

Joey Campbell of Capitol Beverage, Charleston, WV
Ron Stinger, West Virginia Representative at New Belgium Brewing Company, Asheville, North Carolina

Register and pay at any Southern Campus or by calling 304-896-7434.

Must be at least age 21 to attend.

Why craft brewing?
At the local level throughout the country, breweries, brewpubs, restaurants and retailers are creating new job and tourism opportunities as part of a growing craft brew movement resulting significant local and state economic impacts. This movement emphasizes products made locally with a local and personal touch using fresh ingredients.

Who should attend?
Designed for home brewers, future professional brewers, budding entrepreneurs, beer enthusiasts and others interested in the brewing sciences. Attendees must be at least 21 years of age.

How To Register: Register at any Southern Campus or by calling 304-896-7434

Intro to Craft Beer - Origins of Beer Flavors and Styles –
Taught by local experts in brewing and hospitality industries. Students will learn about:
 Some fun beer history
 The Craft beer movement and tourism / economic impact in West Virginia
 Different styles and flavors of beer
 The Anatomy of Beer – the four raw materials: malt, hops, water, and yeast
 The process to transform these four ingredients into forms suitable for brewing
 Learn flavors, ingredients, as the source of distinct beer styles
 Learn the materials and processing techniques required to produce these styles of beers
 Learn about Sensory Evaluation – the quality attributes of beer: foam, stability, color, aroma
UPCOMING Workshops: BIZ of Craft Beer I - September 21, 2017 and BIZ of Craft Beer II - September 28, 2017

Start Dates: 
Tuesday, September 19, 2017