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An interesting and fascinating hobby that is gaining interest day by day: homebrewing.
There are three different methods for homebrewing. The simplest, which is usually the entry level for each homebrewers, is the hoppy kit system. You can get beers fairly good, better than some low-quality industrial beers.
The second method to craft beer at home, that we can define intermediate level, is the E + G, or extract + grains. This system uses non hopped malt extract, and relatively small amounts of special grains, which contribute to the final beer flavour and color.
The third method is the All Grain. This reproduces 100% work done in a professional craft brewery, where the malt is the main ingredient. So, either the idea of ​​creating your own beer fascinates you, or you are just curious about craft beer, whether you are neophytes or experienced homebrewer, come to visit us at the BLACKSWAN brewery in Settimo Milanese.
You will have the opportunity to learn the brew techniques by our master brewers, require course participation in one of our courses for homebrewer at our lab using the same procedures and tricks of a professional craft brewery.
All this with the support from who craft beer professionnaly.
We will craft beer together, we are waiting for you!

COMING SOON

1

HOW START TO BREW

2

WORKSHOP FOR BREWERS

COMING SOON

1. How start to bref
– Craft beer introduction: methods and basic equipment – How to execute a recipe – Mashing phase with hints about different techniques: single-step, multi-step and decoction – Iodine Test – Filtration and sparging techniques – Wort boiling: theoretical description – Hopping: hops description, usage and different availability (pellets, plugs, cones) – Whirlpool, cooling and worth oxygenation – Sanitization – Yeast activation and inoculation: fermentation considerations and hints on dry-hopping – Carbonation and maturation techniques
2. Workshop for bre
– Hints about homebrewing methods and basic equipment – How create a recipe and raw materials choice – Mashing, EBC and alcohol calculation – Saccharification process description and different techniques: single-step, multi-step and decoction – Iodine Test – Filtration and sparging techniques – Efficiency equipment calculation – Worth boiling – Hopping: hops description, usage and different availability (pellets, plugs, cones) and IBU calculation – Whirlpool, cooling and worth oxygenation – Hopback overview – Sanitization – Yeast Activation and conservation hints – Yeast propagation, recycling and reuse – Worth transferring in the fermenter – Yeast inoculation: primary fermentation considerations – Secondary fermentation: dry-hopping and other than hops ingredients utilization (fruits, flowers, herbs …) – Carbonation techniques, maturation and lagering