Beer Education

Beer Education (12)
Children categories
Welcome Reo Brew School, located at 1149 S. Washington to the Reo Town family. Ari Levinsohn and his partner Andrew Alexander fit right into the creative, fun vibe the Reo Town area is known for.
Published in
Beer Education
Tagged under
On Monday, April 27, The History Press will add Upper Peninsula Beer: A History of Brewing Above the Bridge to its catalogue. Brewing came to the Upper Peninsula in the 1600s, when French fur traders substituted pine needles for hops in batches of spruce beer. Promoted as a health drink, the evergreen suds remained in favor with the British army when it occupied the region.
Published in
Beer Education
Monday, March 09, 2015
Great Lakes Hop and Barley Conference coming to Grand Rapids in April
Written by Paul Starr
Learn more about growing hops and barley in Michigan.
Published in
Beer Education
Thursday, February 19, 2015
Applications available for CMU’s fermentation science certificate program
Written by Paul StarrApplications available for CMU’s fermentation science certificate program
Published in
Beer Education
Monday, November 24, 2014
Undergraduate certificate program to focus on advanced sciences, fills regional brewing need
Written by Paul StarrCentral Michigan University’s College of Science and Technology is brewing a certificate program in fermentation science by combining scientific knowledge with hands-on experience in modern brewery production processes.
Published in
Beer Education
Wednesday, November 19, 2014
A Little Beer Education On One Of The Most Well-known Styles In The World: Porter
Written by Ben DarciePORTER
Published in
Beer Styles
Tagged under
Tuesday, September 23, 2014
CMU leads the way in Michigan and brews up certificate program in fermentation science
Written by Paul Starr
Central Michigan University’s College of Science and Technology is tapping into the art of brewing and is working to create a certificate program in fermentation science.
Published in
Beer Education

Contrary to popular belief, Pumpkin Beers have been around the United States for a long time. The inclusion of Pumpkin in beer actually began as a matter of necessity, seeing as quality malt wasn't readily available in the 18th century. Brewers had to find a way to cheaply introduce fermentable sugars to their ales, and turned to two ingredients: pumpkin and brown sugar. Early versions of pumpkin beer are said to be made of 100% pumpkin meat, creating a hazy brown brew that would have been bittered in the style of Gruit.
Published in
Beer Styles
Tagged under
Thursday, August 07, 2014
Early brown ale beers were prized for their smokiness and dark color.
Written by Ben DarcieAs with most standard American styles, Brown Ale was born in Europe. The earliest English Ales were brown in color, using “brown” malt – base malt that had been kilned over a hardwood fire. These early beers were prized for their smokiness and dark color, and the first reference to brown ales was in 1750, by way of Partigyle Brewing.
Published in
Beer Styles
There's something different about sitting down with a stout. Maybe it's the pitch black that lingers to the drops in your empty glass, the wide range of browns that may appear in the head, or the general consistency of the style, even when brewed in it's varying forms.
Published in
Beer Styles
Tagged under