Hosting a Grainbakers class is easy. You agree to provide a few things and space for the class. Here's what we need:

 

TABLES AND SPACE: Our classes are typically 36 or 48 guests. We'll need table space to accommodate 20 to 24 guests at a time. Guests will be standing and not need chairs. We teach the mixing portion of the class in two groups to accommodate everyone in a more comfortable setting.  One six-foot table will serve four guests. One eight-foot table will serve six guests. 

​

80-100 pounds of fresh spent grain. FRESH means from your brewing the day of class. Typically five 5-Gallon buckets will do. Why so much? Guests use 8 ounces in the bread but take home a zip lock bag with 4 pounds to freeze to use for future baking projects.

​

Classes begin with a tour. You must provide access to the brewery for a brief tour. We require that your head brewer or an owner give the tour. The tour (or talk) needs to be 20-25 minutes MAXIMUM. Please bring your best jokes and some giveaway stickers.

Please be prepared to speak about your history,
hot new beers, and the spent grain bill today.

​

Access to warm water from your bar. Your bartenders or servers may need to help with this.
This may jam up service, so we should discuss it before class.

​

The brewery provides three ounces of beer per guest to go in their bread.
Depending on the class size, two or three pitchers of beer are perfect, or 12 cans are fine if you prefer.  You will not be charging Grainbakers for this beer. We recommend you use your newest offering or something you'd like to highlight, but you should not use a hoppy beer.

​

Leftover grain will be left behind. Please have a lid and instruct the taproom staff on how to dispose of the grain.

​

Stickers, brochures or any swag to include in guest gift bags!