Stove-Top (Small Batch) Beer Brewing

Learn how to brew a 1-gallon batch of all-grain beer on your stovetop with Gilbert Guerrero, the owner of Temescal Homebrewing. He leads a variety of workshops...

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63

Stove-Top (Small Batch) Beer Brewing

Oakland, CA, United States
(18)
Elizabeth
| |
ELIZABETH
3 Hours
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This event is available only at the host's venue. Please book from the available dates listed.
5 - 14 Guest(s)
English

Learn how to brew a 1-gallon batch of all-grain beer on your stovetop with Gilbert Guerrero, the owner of Temescal Homebrewing. He leads a variety of workshops on brewing and offers DIY homebrewing kits. We’ll go through all the steps of brewing beer: mashing, sparging, boiling, cooling, pitching, fermenting, and bottling, and we’ll do it on a scale that’s easy for anyone with a kitchen stovetop. We’ll also learn about the history and chemistry of beer. Magic and mystery surround the transformation of raw ingredients by powerful unseen agents into this beverage, a cornerstone of ritual gatherings for thousands of years and even through to today. There will be samples to taste, and everyone goes home with a few bottles of beer!
 Featured beer style for this session: IPA Students are encouraged to bring one bottle of their favorite IPA to share during the class.


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ABOUT ELIZABETH
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I began my journey over 10 years ago working in high-end food service with a special focus on local, sustainable and handmade food. I have classical training in serving wine, cheese and beer. Partway through my career, I began to desire a more intimate connection with the food and beverages I loved. I learned about sustainable farming through the work-travel organization World Wide Opportunities on Organic Farms (WWOOF). I began to grow my own food making the most out of my urban garden space. Preserving the harvest was inherently the next step as I endeavoured further into urban homesteading. Soon, I was creating my own alchemy of ferments and preserves, taking quickly to Sandor Katz's book, Wild Fermentation. I interned with Teutonic Wine Company in Oregon, learning how to make wine naturally with only ambient yeasts. I learned to make yogurt and fresh cheese at home; and aged, unpasteurized cheese with Garden Variety Cheese Company in Watsonville, CA. I preferred the flavors and health benefits of these wild ferments and continued to explore these lesser-known, ancient methods of preserving. Through my studies, I was introduced to herbal medicine as yet another form of preserving. I apprenticed with the SF Herbalist assisting with their product line of Herban Elixirs. I continue to be driven by the desire to learn, create, and share.


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Stove-Top (Small Batch) Beer Brewing ()
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