with Mikey Henderberg
$100, Lunch included, 21+
In this one-day workshop you’ll learn what you need to brew better, cheaper beer at home in your own kitchen. We will brew an all-grain batch from start to finish. We’ll also discuss ingredients, designing recipes, fermenting, bottling, and even taste some homebrew.
Mikey Henderberg received his BFA from the School of the Art Institute of Chicago in 1998. He first learned the fermentation process in his college botany class and has been brewing beer, mead, fruit wines and brandies ever since. Mikey focuses on traditional and unusual beers and fresh, in-season fruit meads. He is a practicing artist and worked at Ox-Bow for 20 years. Mikey now operates a small organic farm called Hinterland Farm and Kitchen and started Mikey's Hot Sauce business in West Michigan.