July 24-August 4, 2017
Faculty: Jan Paul, Anders Kissmeyer; featuring a master class with Shaun Hill
Vermont is home to over 50 award-winning craft breweries. The Northeast Kingdom is the birthplace of what many consider to be among the best breweries in the world: Hill Farmstead Brewery. In this unique small-batch brewing, two-week intensive course, students will learn the art and science of brewing from acclaimed brewmasters and get insider access to some of the most exciting craft breweries in the country.
Fundamental brewing theory—raw materials, yeast, brewhouse-fermentation and beer processing, quality management, recipe development, sensory evaluation, beer styles, microbiological concepts, critical safety and legal considerations, and key brewery-focused business development and marketing lessons—will be taught. Instruction about theory will be balanced with hands-on opportunities: students will also roll up their sleeves and apply their new knowledge to practice produce a small-batch beer from scratch using products from the Vermont landscape. This course is led by internationally acclaimed brewing experts, Anders Kissmeyer and Jan Paul. It will also feature a single master class and brew day with Hill Farmstead Brewery’s founder Shaun Hill. The classroom will extend beyond Sterling College’s campus and Hill Farmstead with field trips to some of the areas most talked-about breweries, such as The Alchemist, von Trapp Brewery & Bierhall, and Lost Nation Brewery. The course, master class, and field study will provide the skills, context, and inspiration need to join the craft beer revolution and produce beer that is as artful and sustainable as it is intoxicating.
Brewers Program Statement: As stewards of the land and advocates of environmentally-conscientious local business development, Sterling College shares a vision for the success of its courses in beer production and brewing with Hill Farmstead and other local breweries. Sterling College’s School of the New American Farmstead offers a placed-based educational experience that takes advantage of its setting amidst Vermont’s craft beer revolution exemplified by these local craft breweries. The experiential curricula for these courses feature opportunities to tour, taste, and occasionally make beer at some of the area’s most exciting breweries. Our course descriptions clearly state the instructional relationship between the course, area breweries, and their master brewers, as will the course syllabi. These courses are developed in concert with internationally-renowned faculty, Anders Kissmeyer and Jan Paul, who are longtime professional colleagues of Shaun Hill and broaden the perspective of our Vermont-grounded approach to brewing education.
Prerequisites: This class is most appropriate for aspiring commercial brewers and experienced homebrewers who wish to acquire a professional approach to their hobby. The course provides the theory, knowledge, and skills needed to professionalize one’s brewing, hone the student’s craft and troubleshoot brews. It may be too technical for regular craft beer aficionados and enthusiasts who have no or very limited prior brewing experience.
Tuition & Fees: $3000 covers the cost of the class, most course materials, and three meals per day from our top-ranked Sterling Kitchen, and ground transportation between class locations. Not included are airport transfers or accommodations; please let us know if we can assist you with finding or providing these.
Housing Availability & Fees: On-campus housing is available for an additional fee of $60 per night with a private bathroom and $50 per night with shared bathroom access. Please note that Sterling College offers rustic, dormitory-style housing that is clean and safe but not luxurious. Availability is limited and room requests are filled on a rolling, first-come, first-served basis. Please visit our accommodations page for more options.
Need some more information before you register? Let us know!
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. From 2010 to 2016, Anders was at the helm of his own brewing, consulting, and communications company, Kissmeyer Beer & Brewing. In 2016, Kissmeyer Beer became part of the Royal Unibrew, a major Nordic regional brewing company, and Anders was appointed as their Head of Craft Beer Creation. His consulting and communication activities continue under the company name “Anders Kissmeyer, Master Brewer.”
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 200th 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-rich beers that maintain all of their flavor and aromatic nuances born from exceptional raw ingredients, pristine water, and the mystery 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 six 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).
For the one day master class, we will be joined by special guest Shaun Hill. 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 has 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. 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.