2019 Pre-Conference Workshops

Choose from one of three optional pre-conference workshops as an add-on to Full Conference and Social Club registration. When registering, you’ll have the option to add one workshop for an additional $99 fee.  Space is limited.


Thursday, June 27, 9:00 AM – 12:00 PM | $99

Note: You may only register for one workshop since they run simultaneously.


Cicerone® Skills & Knowledge for the Homebrewer | $99

Speaker: Pat Fahey

Thursday, June 27, 9:00 AM – 12:00 PM

Attendees eager for an informative head start to their Homebrew Con experience will discover a wide range of topics relevant to homebrewers and beer lovers.

Cicerone Program content director and Master Cicerone® Pat Fahey will cover various topics from the Certified Cicerone® curriculum of special interest to homebrewers, and attendees will have the opportunity to hone their palates through a guided off-flavor tasting panel. If you’re looking to take your beer knowledge to the next level, this is a can’t-miss opportunity!

Deep Dive on Water | $99

Speaker: John Palmer

Thursday, June 27, 9:00 AM – 12:00 PM

If you have ever wanted to learn the what, why, and how of brewing water adjustment, this is the course for you!

During this course, John will explain water chemistry in easy steps, demonstrate water testing, and offer concrete guidelines for adjusting your own water. Participants will be able to taste different waters, as well as beers whose recipes differ only in the water used to brew them. Plus, John will demonstrate how to use a free water adjustment app for your smartphone or tablet. If you’re looking to take your beer knowledge to the next level, this is a can’t-miss opportunity!

Sour Symposium | $99

Speaker: Michael Tonsmeire

Thursday, June 27, 9:00 AM – 12:00 PM

Sour beer is an inadequate descriptor for that half of the beer flavor spectrum that balances malt sweetness with acidity instead of bitterness—we just wish there were a more descriptive name! These beers range from tart, refreshing, 3% ABV summer wheat beers loaded with lemon zest to 12% ABV vinous behemoths that offer all the richness and depth of your favorite “imperial.” Homebrewers may find sour beers intimidating because of preconceptions about aging requirements, the need for blending, and the risk of contaminating clean beers with “wild” microbes.

In three hours, you’ll learn how to design recipes, select microbes, source barrels, and flavor sour beers with fruit, spices, and hops. No single approach is perfect for all sour beers: from kettle sours to spontaneous fermentations, the process you pick depends on your palate and constraints. Cut through the Latin names and learn how to make world-class beers with Lactobacillus, Brettanomyces, Wickerhamomyces, and company in your basement or garage without turning your IPAs sour—unless, of course, that’s what you want!