Introduction to home brewing - the art, science & craft of beer

This two-day introduction demystifies the ancient craft of beer making. As fermentation and conditioning take several weeks, you will not brew a full batch from start to finish, but will explore the ingredients, processes and recipe design behind exceptional beer.

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Led by Greg Pilley, professional brewer and Managing Director of Stroud Brewery, the course combines hands-on mini-experiments, sensory exercises and live demonstrations. Test starch conversion, discover how kilning and hop varieties influence flavour, and explore the importance of yeast health and sanitation.​

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You will learn about brewing equipment, sourcing ingredients and designing recipes, gaining the knowledge and confidence to brew your own distinctive beers at home.

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On Saturday evening, enjoy a guided tasting of classic beer styles, discovering how these elements come together in the glass.

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31 July - 1 August 2027

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Why not plan to stay overnight and enjoy 

an informal, guided tasting of classic beers. 

Welcome to bring any favourite home brews

or commercial craft beer you would like to share 

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£260 - tuition fee​

£20 - ingredients​

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Tea, coffee and tasty lunch included in your course price.

We also offer accommodation & evening meals​

Click here to see what we offer

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This course is aimed at adults, aged 18yrs +

and is suitable for beginners and curious beer lovers

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Please be sure to read terms & conditions before you book

Greg Pilley is founder & Managing Director of Stroud Brewery, an award-winning organic brewery in the Cotswolds, recognised by the Soil Association and SIBA for its beers and sustainability. With over 22 years of commercial brewing experience, Greg has worked across every stage of production, from sourcing ingredients and developing recipes to brewing, fermentation, racking and distribution. 

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His passion for brewing began in his 20s with home brewing, further enriched by time spent exploring the cultural and community role of alcoholic beverages across Africa.

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Greg also spent five years with the Soil Association, supporting community agriculture, and helped establish Stroud Community Agriculture, a co-operative farm.