Making a better brew day learning experience

I've done 2 brew classes at my lhbs and the best suggestion I can make is simplicity. Many new brewers get wrapped up in complicated recipes and even more complicated processes without an understanding of what they are doing. They get overwhelmed and quit brewing before they even understand what they are doing. As a new brewer keeping things very simple will keep it from feeling overwhelming and make decent beer they can enjoy and have fun doing it. It won't be commercial quality but 90% of the way there. That last 10% comes from the complicated processes that they will learn in time.
As far as an interesting demonstration have homebrew to try. I've shared homebrew with many people interested in learning and they always seem to be surprised that it's not murky and it tastes like beer you buy.

 

I'd have to agree that simplicity matters. I tend to do a double brew for that day, 1) simple extract with a few grains, 5 gallons. 2) all grain 10 gallon batch with pumps and conical and brewstand. Shows them how they can easily start off with minimal equipment/investment, still make good beer, and then how they can grow into more involved equipment/technique if desired. I also think that it is beneficial if you can have an assistant that knows how to brew these beers as well and have them do more of the hands on activity while you discuss what is going on, field questions, sample beers. The times I have tried to do it all on my own I end up missing steps, overshooting, scorching, boiling over, getting hurt, etc. Too much to yell over a burner or mill, trying to focus on measuring/timing while talking and drinking.

 

Absolutely agreed on the assistant thing. Makes a world of difference.
I taught a class for years, so my suggestions are:

1. Be funny. Even if its just corny dad jokes, there is a lot of history and science being thrown at uneducated ears, so keeping the mood light is key.
2. Let people be hands-on. On the ingredients segment, I had everyone chew various malts, crush 'n' rub whole hops, and smell different pellets. I also asked for volunteers for things like dosing sani, steeping grain, adding yeast, etc. A tasting portion, with a variety of different styles is also invaluable because it bridges the gap between the raw products we are working with and the result.
3. Always be mindful of your knowledge level and the likely minimal knowledge of the students. Don't lose people in the minutiae.
4. Bathroom breaks! These people are (hopefully) drinking while learning. They need to piss!

 

All good stuff so far. Too often on these forums homebrewing is treated like some unattainable science. Have some fun, for pete’s sake!

RDWHAHB

 

Have you ever heard of Brewing on the Ones? I've read good things about that.
Alternate topic: Saisons, from Simply Sublime to Clam Chowder.

Keep it simple but don't underestimate the audience's desire to learn. For me, the promise to think more about enzymes, water chemistry, and microbiology kept me interested, even if I couldn't take it in all at once. Make sure they know that (1) beer can be made simply and deliciously, and (2) there is a lot to this hobby that can sustain your interest.

 

I would do a simple all-grain and put them all to work. During the mash and boil you can explain things like sanitizing,recipe building,grains and yeast.

 

^^^ This.

As many have already said, brewing beer is simple, but it can be daunting to the uninitiated. If you can convey its simplicity while not dumbing down the subject matter, it'll be an interesting lesson.

 

My LHBS has frequent 101-level classes and something they do that I have seen to be helpful is to serve the beer that has been made in previous classes. They run these classes once or twice a week, so they always have kegs ready to serve for the purpose. They'll (1) give the samples out for people to try, and (2) give them recipe sheets for said beers so they can connect directly to that beer from a brewing perspective, even if they can't understand everything the recipe says just yet. When I took that 101 class, 3 other people in the class bought beginner kits and each of them bought the ingredients to make an extract version of one of the beers we tasted.

Otherwise, I heartily agree with the previous suggestions of simplicity, interaction, and including humor in the presentation.

 

@DrewBeechum know this is probably too late, but when you were talking about this on your podcast I couldn't help but think of if you had a shotgun start where you had someone doing extract, extract with specialty grain (or maybe just explain it can be done), brew in a bag and then regular method with sparging (any type). I think if laid out right you could probably go thru and explain what each was doing and people could see that you don't need all that equipment to start out making beer and it can range from simple to complex with varying degrees. Then ask them back in a month to sample each set of beer. It would be good if you could try to have them all brew the same basic beer.

 

Never taught a class, but have taught 1 at. A time.

First find out what they like
The have some of that beer ready to drink
Then it's hands on and nose work smelling every separate ingredient.

Grinding, mashing, now is the time for beer #1
Sparging, adding hops, cooling now #2

Getting loaded while teaching a class is fun, but you ain't really teaching much that will stick!

So far, 2 out of 4 have continued home brewing.