Our courses are structured for absolute beginners through intermediate homebrewers. The foundation module covers grain selection, mashing, and boiling from scratch, while advanced modules assume you’ve brewed at least a few extract batches. If you’re unsure, the course description includes a self-assessment guide to help you choose the right starting point.

For the hands-on workshops, we recommend a basic 5-gallon kettle, a fermenter with airlock, and a hydrometer. If you don’t own equipment yet, we provide a checklist and rental options for the session. The focus is on technique, not gear — you can start with borrowed or academy-provided equipment.

Sweetness usually points to unfermented sugars or a low hop bitterness ratio; bitterness often comes from over-hopping or long boil times. In our troubleshooting guide we walk through hydrometer readings and hop addition timing. For a quick fix, you can adjust future batches by reducing crystal malt or shortening the boil — but the real solution is understanding your water-to-grain ratio.

We offer both. The theory modules and recipe libraries are fully online with video lessons and downloadable worksheets. The practical brewing days are hosted at partner breweries and our teaching space, where you work with malt, hops, and fermenters in small groups. You can join either track or combine them.

Yes. Community members can submit a recipe and tasting notes for review by our brewing mentors. We look at malt balance, hop schedule, and fermentation profile, then give specific suggestions. This is included in the mid-level membership and is a great way to refine a signature ale.