Flying Dog University

Higher Beer Education

Craft beer is a movement of equal parts tradition and innovation. And the movement isn’t slowing down, making a commitment to ongoing education paramount for anyone with a true respect and appreciation for the craft. 

Enter Flying Dog University: A first-of-its-kind beer education program at Flying Dog Brewery.

 

 

Featured Course

Beer and Pickling:  Friday, May 26

 Flying Dog University has partnered up with Sweet Farm Sauerkraut to bring the parallels of brewing and pickling to light. Learn how and why pickling has become one of today’s hottest luxuries with a breakdown of what can be pickled, a sauerkraut-making demo, take-home recipes and a guided beer and pickled foods tasting.

Core Curriculum

Want to get back to basics? Begin your journey with a three-week exploration of how beer is made, how we experience beer and how beer interacts with food. Flying Dog University’s core curriculum classes are held in our brewery classroom: 

  • Beer 101: The Foundation of Beer – Friday, June 2 – A rigorous exploration of the history of beer, the brewing process and the four ingredients in beer. 
  • Beer 201: Essentials of the Craft Beer Revolution – Friday, June 23 – An in-depth look at how advanced brewing processes, like dry hopping and using unique ingredients, affect the end beer.
  • Beer 301: Sensory Overload – Friday, July 14 – A breakdown of how beer interacts with food by comparing beer and wine and reviewing tips on pairing beer with food, storing and aging beer and cooking with beer.  
  • Beer 401: The Science of Beer – Friday, August 4 – An investigation into the fundamental impact of pH and water, bittering and what chemically is causing specific flavors from the hops and other ingredients.
  • Beer 101-301: Crash CourseSaturday, July 29 – We’ve combined our Beer 101, 201 and 301 classes into one course that will cover beer history, traditional ingredients, common brewing techniques, classic styles of beer, nontraditional ingredients, advanced brewing techniques, neo/craft beer styles explained, sensory analysis, food pairings, cooking with beer theories, aging beer, and more.

Depending on your skill level, you can register for all or pick and choose. 

Electives

Cooking with Beer at The Kitchen Studio

Drinking a beer while cooking an omelet, while technically is cooking with a beer, we are going to talk about Beer as an ingredient. It took the understanding of a professional classically trained chef and the knowledge of a brewer to come together and offer the best cooking with beer class in the nation. We’ll bring the beer. Cooking a 5-course dinner. You are taking home the recipes so you can do it all over again. Tasting the beer as a standalone ingredient. You also get a ton of cooking tips from a pro in a safe space. No question is too stupid.

Beer and Pickling:  Friday, May 26

 Flying Dog University has partnered up with Sweet Farm Sauerkraut to bring the parallels of brewing and pickling to light. Learn how and why pickling has become one of today’s hottest luxuries with a breakdown of what can be pickled, a sauerkraut-making demo, take-home recipes and a guided beer and pickled foods tasting.

Pairing Beer and Cigars: Monday, June 5

Flying Dog University is partnering with Davidus Cigars to help guide you through beer and cigars pairing. Each student will receive a three cigar pack including Lord Baltimore, Breakfast Bliss and Hobson’s Choice. The class will also cover where different types of tobacco grow, curing processes, rolling techniques, cigar storage and proper lighting techniques.

Cooking for Beer Brunch: Sunday, June 18

We’re taking our classic Cooking with Beer class and focusing on brunch to take your next Sunday Funday to the next level. Held at The Kitchen Studio Cooking School, students will learn the dynamics of cooking with a variety of beer styles. The class includes dishes made with and then paired with beer, and will conclude with a family-style brunch.

Quality Assurance for Homebrewers: Friday, June 30

Flying Dog University and the experts at The Flying Barrel are teaming up to offer you a homebrewer’s quality assurance class. Ben Clark, Flying Dog brewmaster, will be lecturing on how to create beer recipes. Cooper Asay, Flying Dog’s manager of quality assurance, will be teaching about yeast management. And James McEver and Brian Krolak of The Flying Barrel will finish thing up with a lesson on sanitation, managing expectations and how to make brew day more fun. The class will conclude with a question and answer session and a guided beer tasting of four Flying Dog beers. 

FDU Greatest Hits Tasting: Saturday, July 15

All of our favorite food groups are covered in this greatest hits beer and food pairing course featuring Crisafulli’s Cheese Shop, Meatcrafters and The Perfect Truffle. Learn about how each artisanal food is made while trying them alongside your favorite Flying Dog beers. The course runs 90 minutes and will be held at 12 pm, 2:30 pm, and 4:30 pm.

Beer and Charcuterie Pop-Ups: Saturday, August 5

Meatcrafters has teamed up with Flying Dog University to demonstrate hands on how world class beer and premium charcuterie are a match made in heaven. Aaron Kushner owner of meat crafters and Justin Tarnow professor of Flying Dog University will guide everyone through a tasting of four craft beers and cured meats.

Beer Geek Tours

Geek out on an in-depth look at the brewing process, fermentation, yeast management, quality control and packaging that will end with a tasting of new releases, pilot batches and vintage beers. 

Beer Geek Tours are held on the first Sunday of every month at 12 pm and 3 pm, and are by reservation only. Upcoming dates include:

A prerequisite to this tour is a standard tour of Flying Dog Brewery or general knowledge of the brewing process. (Head over here to make a reservation for our public brewery tour.)

The finest print: Each Flying Dog University course ends with a tasting of Flying Dog beers. All attendees must be 21 or older. All sales are final and classes are non-transferrable or refundable.