We’ll begin with the backbone of beer: malt. In our first section, you’ll find out how raw grain becomes malt, what different colours and flavours malts can bring, as well as learning about the other grains and sugars used to make beer. If you want to know your base malts from your adjuncts, or why crystal malt tastes sweet, you’ll learn that here!

Next we cover hops. Mmm… delicious hops! Learn how to harness the bitterness and deliver the best flavour from these delicate ingredients. Discover the major hop growing regions, their signature flavours, and the characteristics behind hop profiles. From traditional noble leaf to juice bomb-hop extracts, you’ll know all about the world of hops.

Then it’s onto yeast, the tiny hero that turns wort into liquid gold. Ale yeasts, lager yeasts, weizens, kveik, Brettanomyces, bacteria… take a tour through a microscopic zoo of great flavour! Find out how happy yeast makes happy-tasting beer and what you can do to help, as well as discovering a world of alternative fermentation. You’ll know everything you need to select and grow the best yeast for your beer.

Without water, there’s no beer! From choosing where to source your water, hitting the right mash pH, knowing which chemicals to choose, and dialling in the perfect mineral profile for each beer, you’ll learn the essentials of brewing water – and we promise you won’t need a chemistry degree…