Aging beer in barrels that have been used previously to age red wines such as cabernet sauvignon, merlot and pinot noir—rather than storing in stainless steel or aluminum kegs—achieves a range of sophisticated and unique effects. Learn how to take artisan brewing to a distinctive level of complexity and refinement. Types of beer to be discussed include—but are not limited to—lambic, saison, barleywine, and blonde ales.
Note: Cost of course includes food and beverage samples. Student must be at least 21 years of age and be able to provide a valid government issued identification to verify age.
Course Number: BREW-40014
Credit: 1.00 unit(s)