The only wildcard is now the weather. Yes, we have a lot of snow. Brewers like snow. So long as the roads are clear, we are brewing on February 20 at Fort Mifflin. If you wanted to get into this class but were not one of the intrepid first dozen who signed up, go ahead and contact Fort Mifflin. We are compiling a waiting list and assessing another class. Maybe next time we can go outside.
Go to http://www.fortmifflin.us/event/colonial-brewing/ for more details.
Colonial Brewing: An Immersive History Experience
Join the Regimental Brewmeister for a unique opportunity to experience the art and craft of 18th century brewing. This class will malt the grain, brew the mash over the fire in true 18th century fashion and each participant will take home a growler of the result and necessary equipment to finish the fermenting process at home! Learn about beer’s place at the early American table and what really happened in colonial taverns. Enjoy a guided tour and cannon demonstration between the stages of the process. Wear work clothes and bring leather gloves. BYO lunch and enjoy samples of historic beer and ales. This workshop takes place in the Casemates by the fire so while the fire is warm the room will still be chilly. Dress accordingly. Masks required. Attendance strictly limited to assure social distancing. Should pandemic restrictions require rescheduling, March 20 is the alternate date.
Price will be $75/person and this will include more Colonial Beer than you should drink as well as the displays and demonstrations listed above. Every participant will have the have the opportunity to participate, hands-on, in the making of the wort and then take some of that wort home to ferment into beer (ie I will be giving you a growler, airlock, and some yeast and if you follow the provided instructions in about 10 days you will have Spruce Beer).
Come join us.
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