Friday, March 8, 2013 at 8:00am to 4:45pm
New York State Agricultural Experiment Station, Jordan Hall Auditorium
614 W North St, Geneva, NY 14456, USA
This short course will include information about barley and malt, hops, brewing water, adjuncts, brewhouse operations, brewing yeast and brewery fermentations, maturation, finishing and beer styles. It is designed to be appropriate for people who work in commercial breweries, are home brewers or simply interested in the brewing process. Some science background is helpful.