Creston Brewery’s Brewmaster Scott Schultz and Chef Dan Cook will dive head-first into the science, predictability and magic of controlled fermentation as it applies to beer and food. Topics (and samples) include: raw materials, ale and lager yeast, wort and beer at different stages of fermentation, fermented foods, and some fun lab work!

This class will include 3 beer samples, as well as admission to explore the 1st and 2nd floor of the Museum. Tickets are $10 for Museum members, and $20 for non-members. Must be 21+ to participate.

$20 non-member
$10 member