Below is a list of club educationals and who presented them. Included are any notes, slides, or resources – available to members only.

June 2014 – The Malting Process (Brice Swanson)

July 2014 – Do you really need to boil? (Adam Ross) [notes]

August 2014 – Introduction to Wine Making (Bob Clevenstine, Joe Jordan)

2 thoughts on “Learn

    • I’ve used cocoa powder and cacao nibs. The cocoa powder adds a subtle bittersweet chocolate taste while the cacao nibs are a pretty upfront chocolate taste. Based on your style and what you are going for will direct you towards which one you want to use. Adding a bit of chocolate extract (I’ve never tried) or vanilla (done beans and extract, both worked well) can help make your chocolate taste less 1 dimensional.

      I believe Great River uses a chocolate syrup/extract in their Dirty Blonde but I have no experience with either of those.

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