During the Craft Beer Making 202 class, Warren will discuss the types of equipment utilized in All-Grain brewing, in depth guidance for recipe formulation, the basics of treating water, mash pH and milling of grain while brewing a batch of beer during the 7 hour class.

While presenting ideas for formulating successful recipes, the instructor provides an overview of working with grain, hops and yeast in the planning and execution of the recipe. The majority of the class emphasizes practical techniques used in mashing, sparging and lautering, including demonstrating procedures and providing hands on experience. Throughout the class, the instructor supplies plenty of practical tips and tricks for successfully producing a beer from conception to dough-in to run-off to boil to start of fermentation.