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Leading Brew Days with the Public
When I was working at Everards, I had the amazing opportunity to showcase the art of brewing to the public by leading brew days in our small-batch brewery. We open this experience to the Beer Hall and pub staff, students wanting to broaden their knowledge, members of the community, and groups wanting to collaborate. Most recently, I organised and led Everard's first International Women's Collaboration Brew Days. We collaborated with the Nottingham women in beer group, No Half Measures, and some of the lovely women from Everards pubs. I guided them through the brewing process, gave them a tour of the rest of the brewery, and led them through a tasting of some limited-edition and flagship beers that Everards has to offer.
I have created a Brew Day PowerPoint presentation to serve as a guide through the brewing process; this adds a more concise and clear summary of each process as well as interesting supplemental information. I love being able to share this hands-on experience with people who have never brewed beer before and teach them how the science of brewing can be technical and complex but in an approachable way
I also had the pleasure of brewing a beer with my dad when he came to visit. That was one of my favourite memories from my time at Everards. It was surreal showing my dad what I did for work and sharing my passion with him.
Project type
Brew Days
Date
2021 - 2026
Location
Everards Brewery

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Leading Brew Days with the Public

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IWCBD x No Half Measures

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Me mashing in with my dad

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Archaeology researchers from the University of Leicester adding yeast to the fermenter

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Archaeology Researchers from the University of Leciester mashing in

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Tom and Alora from the Beer Hall adding molasses to the kettle for an Imperial Stout

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Jono from the Brown Cow Pub emptying the Mash Tun

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Beth from the Brown Cow Pub emptying the mash tun

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Alora from the Beer Hall adding the start of boil hops for an Imperial Stout
- IWCBD x No Half Measures
- Me mashing in with my dad
- Archaeology researchers from the University of Leicester adding yeast to the fermenter
- Archaeology Researchers from the University of Leciester mashing in
- Tom and Alora from the Beer Hall adding molasses to the kettle for an Imperial Stout
- Jono from the Brown Cow Pub emptying the Mash Tun
- Beth from the Brown Cow Pub emptying the mash tun
- Alora from the Beer Hall adding the start of boil hops for an Imperial Stout
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