Dates: July 18 – 29
Vermont is home to over 50 award-winning craft breweries. The Northeast Kingdom is the birthplace of what many consider to be one of the best breweries in the world: Hill Farmstead Brewery. Through this unique, two-week intensive course, students will learn the art and science of brewing from an acclaimed Brewmaster and get insider access to some of the most exciting craft breweries in the country. In afternoon class sessions at Sterling, fundamental microbiological concepts, critical safety and legal considerations, and key brewery-focused business development and marketing lessons will be taught.
During after-hours, hands-on sessions at Hill Farmstead Brewery, students will roll up their sleeves and apply their new knowledge to produce small-batch beers from scratch using products from the Vermont landscape. This experience will be paired with field trips to some of the areas most talked about breweries.
This course builds on the tradition of fermentation guru Sandor Katz’s workshops. It is lead by internationally acclaimed brewing expert, Anders Kissmeyer and will feature a master class with Hill Farmstead Brewery’s founder and contemporary American beer legend, Shaun Hill. This course and master class will prepare both enthusiastic home-brewers and aspiring beverage entrepreneurs with the skills and inspiration need to join the craft beer revolution and produce beer that is as artful and sustainable as it is intoxicating.
This course is currently full. Please feel free to fill out our waitlist below, and we will contact you if a space becomes available.
Tuition & Fees:
The tuition for this course is $2250. This covers the cost of instruction, field trips, and most materials. Some courses will also use a strongly recommended text.
All students will be charged a meal fee of $250 and are invited to enjoy all of their meals with us for the duration of the program. On-campus housing is available for an additional fee of $150 / week. Please note that Sterling College offers rustic, dormitory-style housing that is clean and safe but not luxurious. Availability is limited.
Anders Kissmeyer has more than 30 years of experience in the brewing business. After a 16- year run in Quality Management and International Brewing at Carlsberg, Anders founded the acclaimed Danish craft brewery, Nørrebro Bryghus, which brought the craft brewing revolution to Denmark and pioneered a range of beers with distinct Nordic accents. Since 2010, Anders has been at the helm of his own brewing, consulting, and communications company, Kissmeyer Beer & Brewing. Kissmeyer expresses an uncompromising brewing philosophy: he creates innovative beers with distinct character that are brewed to an exemplary degree of technical quality. His beers are inspired by and often brewed in collaboration with his world class brewer friends around the world. Thanks to the second-to-none network that Anders has built amongst the greatest brewers on the planet, Kissmeyer Beer has been brewed at exceptional breweries in Denmark, Norway, Sweden, Finland, Lebanon, Australia, Ontario, Quebec and the United States. Anders currently teaches at the Scandinavian School of Brewing, judges beer competitions (including the World Beer Cup, GABF, IBA, AIBA, Stockholm Beer & Whisky Festival, IBC Japan and the Mondial de la Biére), and serves as the Technical Editor of the Scandinavian Brewer’s Review. In the past, he has served on the Council of the European Brewing Convention and Danish Brewer’s Association. Anders was named Best Still-Active Master Brewer in the World (August 2011, peer nomination through the Scandinavian School of Brewing) and Honorary Beer Sommelier(September 2013, the British Beer Academy).
Jan Paul is the Brewmaster at Svaneke Bryghus, one of the first micro-breweries in Denmark. On the remote, ruggedly beautiful island of Bornholm, Jan exclusively produces prize-winning, unfiltered beer under the name of Bornholmer Bryg (Bornholm Brew), using a bottom fermenting yeast strain that has been going strong since January 2012 and recently reached its 165th generation. In line with traditional practice, Jan brews four seasonal beers each year, capturing the essence of each season. By eschewing the filtering process, Jan creates character beers that maintain all of their flavor and aromatic nuances born from exceptional raw ingredients, pristine water, and the magic of fermentation. Core values of honesty and authenticity, an uncompromising emphasis on quality, and a strong environmental ethic ground Jan’s work. He brews in a facility that uses some of the most advanced environmentally and energy efficient technologies; his beers are free of additives, stabilizers or any other unnatural products. At the same time, his irrepressibly creative spirit also inspires him to experiment with unexpected ingredient additions like bladder-wrack and liquorice, and push the boundaries of what is traditionally considered beer. In May 2015, after 6 months of intensive research and development with a special yeast strain and fermentation process, Jan launched an innovative beverage called Greenlight, Denmark’s first organic and alcohol free beer. Greenlight provided stiff competition to the “regular” beers at the Copenhagen Beer Festival, where it was considered by many to be the best beer, even without alcohol. Jan is currently perfecting a beer/cider hybrid with a secondary malolactic fermentation. Jan is the youngest recipient of the Danish Brewers Association Anniversary Scholarship, which is awarded to recognize and nurture especially innovative and brewing. In addition to being an acclaimed brewer, Jan is also an experienced educator who has taught at the Scandinavian School of Brewing since 2006. Jan holds a degree in Brewing Engineering at the Technical University of Munich (Weihenstephan).
Shaun Hill is the Brewmaster and owner of Hill Farmstead Brewery in Greensboro, Vermont. Deeply connected to lineage, place, and tradition, Shaun’s renowned brewery is built upon land that has been inhabited by his family since the early 1800s and his ales are named after his ancestors. Shaun laid the foundation for a career as a brewer before he was old enough to drink by researching yeast, aeration, and fermentation for a high school science fair project and starting a college brewing club. He professionalized his hobby as the main brewer at The Shed Restaurant and Brewery in Stowe, Vermont and honed his craft by brewing Fanø Bryghus and Nørrebro Bryghus in Denmark. Hill Farmstead Brewery opened in 2010. Just three years later, it was named Best Brewery in the World by RateBeer. Shaun more than 100 beers in his repertoire and Hill Farmstead has a passionately devoted customer base. His style of brewing is influenced as much by deep respect for process and science, reverence for the mysteries of fermentation, and contemplative study of philosophy. He aims to create elegant and succinct beers that sing but are not aggressive or harsh on your palate. To maintain these delicate qualities, Hill Farmstead prioritizes freshness and sells only from the retail space at the brewery and to about 20 bars and restaurants in Vermont. In line with Shaun’s goals of stewarding a working landscape and supporting his own community, Hill Farmstead Brewery rejects the push to significantly scale up and keeps production below 200,000 gallons a year.
Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves. Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.