Small Batch Brewing: Make Great Beer One Gallon at a Time

Getting started in homebrewing can be intimidating given the sheer number of choices that flood the market. What size system to brew on, all-in-one or brew-in-a-bag, gas or electric, all-grain or extract or partial mash—these are all questions that a future homebrewer will have to answer before they can begin brewing. In this session on small batch brewing, specifically one-gallon batch sizes, speaker Dan Jablow shows you how easy it is to get started on your homebrewing journey without breaking the bank and with minimal space requirements. Brewing beer in single-gallon batches open up a world of endless possibilities for those new to homebrewing. In fact, small batch brewing encourages frequent brewing, and getting your brewing “reps” in will fast-track your growth as a homebrewer. Even more experienced brewers can effectively use small batch brewing for testing and experimentation.

Attendees of this seminar will receive a full list of the equipment needed to get started brewing at home along with a recipe for a SMaSH (single malt and single hop) ale, an easy-to-brew, no-fuss style that is a great jumping off point for future brewing endeavors.

Learning Objectives

  • Learn how small batch brewing is the perfect low cost, low barrier-to-entry way to begin homebrewing
  • Realize how small batch brewing involves less work and shorter brew days than brewing beer in larger batches
  • See how it is possible to brew world-class beer one single gallon at a time
  • Understand why brewing beer in small, single gallon batches, will fast-track your growth and development as a homebrewer
  • Discover how even those that brew larger batches can use small-batch brewing for testing and experimentation

About the Speaker

Dan Jablow is a self-taught, all-grain homebrewer with a passion for brewing beer of all styles in single-gallon batches. He serves as Program Manager for University of Richmond’s Beer Brewing Professional Certificate Program (he is also an alum) and is also a formally-trained chef and graduate of the Cambridge School of Culinary Arts. Dan’s first business, a smoked meat company called Jablow’s Meats, was voted in 2012 by the SF Weekly as having one of the best sandwiches in San Francisco (pastrami!). Today, Dan can be found tinkering with recipes, experimenting with ingredients, and sharing a behind-the-scenes look into small batch brewing at home on his Instagram feed and his blog, Small Batch Brewing.

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