Our 2 part course will delve into the ancient process of making beer from malted grains and sausages from free-range venison.
In Part 1 we will cover the different types of grains available and how to achieve a particular result with the addition of hops and specialised yeasts.
We will focus on dark ales and Belgian Trappist style beer, exploring the different ferment times and how this natural process is quite controllable.
Our beer experts will gladly share their vast brewing experience and knowledge with you so that your first foray into grain beer is an educated, enjoyable experience.
In Part 2 we will use the beer in an incredible sausage mince recipe made with spices, chestnuts, fresh herbs and free-range venison. We will mince, season and fill fresh sausage casings by hand to create a heady, fragrant sausage that we will eat on the day!
So much to do! So hurry and book fast!
317 Victoria St
phone 03 8560 3640