For more than two decades, Asheville Brewers Supply has been WNC’s home for homebrewing and winemaking.
Aside from offering the area’s largest selection at the most competitive prices, we also bring our customers the educational opportunities that they’re looking for to help them brew their best. We offer free classes and workshops every month! For specific dates, times, and events, visit www.ashevillebrewers.com/pages/calendar
Classes and Workshops
Beginner Brewing Class
Held the 3rd Sunday from noon-2 p.m. Learn how to make your own quality craft beer at home with minimal time and equipment! It’s easier than you think, and we’ll show you how with some great tips and tricks. For those of legal age, we’ll also be sampling last month’s brew.
All-Grain Brewing Class
Held the 1st Saturday from 1:30-4:30 p.m. This “advanced” class will give you the knowledge and tools you need to brew like the pros do, without the use of any malt extracts. We’ll mash, sparge, vorlauf, and other strange words. As in our beginner class, those of legal age will be permitted to sample last month’s brew.
Classes are free, but please reserve your space by calling (828) 285-0515, or emailing avlbrewersupply@gmail.com.
Recipes
Irish Red – Extract w/grain (5 gallon)
- 3.3lb Briess Gold LME
- 3lb Briess Amber DME
- 1lb Steeping Grains –
.5 Vienna; .3 Special B; .2 Biscuit - 1oz Brewers Gold hops and
1oz Fuggle hops - White Labs WLP 004 Irish Ale yeast
Directions:
(1) Place 2 gallons of water in boil kettle and heat water to 160F. Add grain bag and steep for 45 minutes. Remove bag and place in colander. Slowly pour another gallon of 170F through the bag to rinse out trapped sugars.
(2) Bring the grain tea to a boil, turn down heat to simmer, then add malt extracts. Return to a boil.
(3) After boiling for 10 minutes, add Brewers Gold hops. After boiling another 50 minutes, add Fuggle hops and turn off heat. Chill using an ice bath.
(4) Add chilled wort to sanitized fermenter and top off with cold water to the 5 gallon mark. Add yeast and ferment 2 weeks at around 68F. Bottle or keg when finished.
Irish Red – All-grain (5 gallon)
- 11.25lb Maris Otter
- .25 Crystal 60
- .25 Swaen Aroma
- .25 Roasted Barley
- 1oz Challenger hops
- White Labs WLP004 Irish Ale yeast
Directions:
(1) Mash grains with 3.75 gallons R.O. water treated with 1/2 tsp calcium chloride for one hour. Vorlauf/recirculate while heating 5 gallons of sparge water, also treated with calcium chloride, to 175F.
(2) Sparge until a pre-boil volume of 6.5 gallons is reached. Bring wort to a boil.
(3) Once wort comes to a boil, add Challenger hops. Continue to boil for an hour.
(4) Chill to 68F and transfer to sanitized fermenter. Pitch yeast and ferment two weeks at around 68F. Bottle or keg when finished.
Asheville Brewers Supply
712-B Merrimon Avenue, Asheville
(828) 358-3536, www.AshevilleBrewers.com