ALL THINGS BEER
Why do we put a focus on educating our entire staff ranging from our janitor to our Corporate levels about beer? Because we believe understanding what you’re selling, drinking and managing fuels a spirit of zeal and intensity.
Fields of expertise
Monthly Craft Meetings
We conduct monthly craft meetings where 1-2 breweries come to present themselves to our employees. We take an hour to learn each brewery’s history, any upcoming news and sample their products to keep them fresh in our minds.
We firmly believe that teaching up-to-date, accurate facts is crucial to create a proper knowledge base for our staff, accounts and neighboring beer lovers. We teach both Level 1 & Level 2 classes, provide samples, off-flavor kits and even host the Level 2 Certified Cicerone exams at our facilities.
We created the RHB Brew School in 2014 after purchasing our 15 gallon brewery. We use this educational brewery during our Cicerone classes and also invite community groups such as our local home brew organizations and the Pink Boots Society to come and spend the day brewing.
Mobile Brew School
In 2016 we created our mobile brew school which allows us to brew on a smaller scale at any of our branches. We focus on brewing with warehouse and sales teams so that every employee has an opprotunity to observe the process up close.
There is no better way to learn to home brew than to do it yourself. The best part is that as a company, we did not even need to advertise this fact. Both our beer and wine companies are filled with home brewers because they have a strong passion for it.
UBrew Home Brew Competition
In 2015 we started our in-house home brew competitions for our employees. In 2018 we decided to take it up a notch and host the Triad’s first home brew festival where home brewers in surrounding cities could come and compete for the grand prize.
There is a lot that goes into creating our favorite beers. THESE are a few of the main focal areas that shape the flavor, color and ABV of each beer.
MILLING If using a malt extract (the grain is already precooked for you into a syrup form) you can skip straight to the Boiling step. If using all grain, you must mill (or crush) the barley to prepare it for starch conversion.
MASHING You then add the crushed, dry grain to the Mash Tun that contains hot water. You then let it “cook” for roughly an hour in order to extract sugars from the starches. The hot liquid is now a sweet liquid called wort.
LAUTERING The hot wort is then drained from the bottom of the Mash Tun and recycled onto the top of the wort in order to drain as much of the remaining sugars as possible.
BOILING You then raise the temperature of the wort to a boil and this is where hops are added for bitterness, flavor and aroma. Hops are necessary to balance out the overly sweet malt flavors in the wort.
Handle With Care
Now that the beer has been brewed and packaged, we can set into motion the three P’s: achieve the perfect Pour through Proper storage and Pairing your beer with its ideal dish.
There is the science behind properly pouring a beer whether it is from a faucet or straight out of the package. The majority of beers should be poured so that a 1-2 inch head is created for aroma’s to suitably dispense.
1) Tilt the glass at a 45 degree angle
2) Begin pouring the beer into the glass
3) At the halfway point, tilt the glass upright back to a 90 degree angle
4) Continue pouring straight down the middle of the glass
CERTIFIED CICERONE CLASS
We teach a 6 month course that meets every two weeks. This is an extremely tough course but will help you prepare for taking the Certified Cicerone exam. Space is very limited so if you are interested in attending please contact us below. You must be able to attend each class and plan on studying everyday during the 6 months outside of class.