Course for Beer brewing at Home

29/08/2020

29/08/2020

13/08/2020

Two new amazing batches .. ready to be served

28/07/2020

• Anyone can brew great beer at home. The joys of being
able to brew DIY beer has become much easier than
before.
• Until recently, making beer at home was a niche
occupation practiced by just a few devotees mostly
working in isolation for their own enjoyment.
• In the 1980’s, and 90’s if you made beer at home - you
had to purchase a can of malt syrup, add some generic
yeast, which never fermented correctly and ended with a
ye**ty, over gassed beer! Not very pleasant.
• These days, however, home beer brewing has exploded in
popularity and is on the verge of becoming a mainstream
activity.
• You can brew at home using customisable beer recipes -
in ‘kit’, ‘extract’ or ‘all grain’ brewing methods.
• The really exciting part is as a home brewers you can use
the same high quality ingredients that your favourite micro
breweries use! There are now hundreds of types of yeast,
grain, and hops available. These can be purchased online
wherever you live in the world.

LETS DIVE IN!

28/07/2020

We provide individual coaching with practicals teaching approach . You will be able to learn your favourite style of Beer. We have over 100 recipes of various kinds of Ale, Lager , Wheat , Stouts etc. We also give information regarding where to find ingredients in india at best prices. Early enrollment will given addition discount of 20 percent .

28/07/2020

The brewing process From grain to glass

1. Preparation

The brewing process involves
steeping a starch - typically
malted cereal - in water, adding
hops for bitterness, flavour, and
aroma, and then fermenting the
resulting wort with yeast
Every piece of equipment that
comes into contact with the beer
must be thoroughly cleaned and
sterilised, as any stray bacteria will
ruin the beer.

2. Mashing

The mash is the process by which
the starches in the malted grains
are converted into fermentable
sugars.
The grains are steeped in hot (but
not boiling) water to produce a
sweet liquid call the wort.

3. Sparging / Washing

The stage involves adding a rinsing
out the remaining fermentable
sugars in the grain.

4. Boiling

The wort is then vigorously boiled
for an hour or more, and hops are
added at various intervals.
The boil sterilises the wort and
allows the hops to impart
bitterness, flavour and aroma.

5. Cooling

After the boil, the wort must be
cooled to fermentation
temperature - about 20’C / 68’F.
If the wort is too hot, the yeast
cells will be killed when it is added.
A rapid cool reduces the chance of
bacterial contamination and offflavours in the beer.

6. Fermenting

The cooled wort is transferred to a
fermenter and the yeast is added.
The fermenter lid is closed, and
airlock fitted, and the wort left to
ferment at the specified
temperature for around 14 days.
During this time, the sugars in the
wort are converted into alcohol.

7. Racking (& Priming)

Once fermentation is complete, the
beer is then racked (transferred) to
a storage container, such as a
barrel or bottles and left to
condition.
If you are bottling you will add
priming sugar to add carbonation.

8. Storing and
Conditioning

Depending on the style of beer and
the particular recipe, the beer will
need to be left to condition for at
least 2 weeks at the required
temperature. The longer the better.
The priming sugar will add fizz by
carbonating the beer.
If the brew is too flat move it to a
warm place for a few days and try
again. If it is too lively, try chilling it
before you pour.
Conditioning allows the beer to
clear and lets the flavours balance
out and mature.

9. Serving

After conditioning, the beer is
ready to be poured and tasted.
Your hard work and patience is
now rewarded.

Here comes the best bit..
Cheers!

28/07/2020

Learn Brewing Dark Ale .. Came out to be too good ... must try for all Beer lovers

28/07/2020

Equipments