Coming Up This Month...

February is going to be an exciting month for Brewlab!

Our Certificate students will be here at Brewlab for their last week at the beginning of the month, where they will be attending more classroom-style lectures, participating in bottling their brews, visiting more breweries, and then taking their assessments to apply their newly gained knowledge and skills.

During February, we will be welcoming Newcastle University Students into our brewery to gain the opportunity to brew the beer ideas they have formulated.

Brewlabs One-Day Workshop Courses will be occurring this month, including the Yeast Management Workshop and the Professional Flavour Evaluation. The Yeast Management Workshop will demonstrate how to store, handle, and pitch liquid yeast to maximise flavour profiles and reduce costs.

The Professional Flavour Evaluation Workshop takes brewing personnel through basic techniques and terminologies that enable staff to learn flavour identification skills and how to apply them to Quality Assurance systems.

Towards the end of the month, the Brewlabs Brewing Skill Development Course will be held in Wales. Alison and Phil will be helping Welsh brewers seek a deeper understanding of fundamental principles and perfect skills in daily operations over a five-day programme.

Brewlabs Brews Craft Beer Taproom will be open in February, ready to serve more beers brewed by our international students who provide a wide variety of unique and delicious beer styles. Upcoming February Taproom dates and beers that we will be serving will be posted on our social media pages and will be emailed to those who have signed up for our mailing list, which can be done by completing the form on our website or emailing [email protected]. Keep an eye out for February Taproom dates!

Another event occurring at Brewlab is our Brew Day Experience happening on the 13th of February. Brewlabs Brew Day Experience allows you to get hands-on and brew under the guidance of our expert tutors. Participants will be able to choose their own recipe follow the process right through to the start of fermentation, and collect their product when it is ready.