Brewing with Foraged Ingredients June 21, 25

NEW LOW PRICES!

Saturday June 21, 2025

Presentation starts at 6:30 PM. Average run time is 2 hours.

This is an introduction to your local flora and how to use these at home. Topics covered will include useing these ingredients in fermneted beverages, nonfermented beverages, foods and simple syrups. During the class we will be enjoying examples of beer brewed with some local foragables made by the Brewer and Owner of Perkiomen Valley Brewing Kelly Weiss.

(View our cancellation policy here.)[http://www.keystonehomebrew.com/48-hour-cancellation-policy-for-classes]