Beer, Wine & Spirits
To register, call 541.383.7270 or click on class title (requires Adobe Flash)
NEW! The Art & Science of Modern Beer Brewing
Discover the art and science of consistently creating great beers. This hands-on class is designed for intermediate to advanced all-grain home brewers. Students will learn sensory evaluation of raw ingredients and finished product. Important details of the brewing process that are typically
not explained in textbooks will be discussed to create “clean” and tasty beers. There will be two hands-on brewing sessions where students design a recipe and brew the beer on the Redmond Campus using our Sabco Brew-Magic system. All raw materials provided and included in the price. Required books: How To Brew: Everything You Need to Know to Brew
Beer Right the First Time by John Palmer and Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew By Jamil
Zainasheff and John Palmer. These books are not available at the COCC Bookstore but can be purchased from a company of your choice.
Steve Brainerd Redmond RTEC 116 18693
1/21, 2/11, 3/4, 3/18 9:00am-noon Sa
1/28, 2/18 9:00am-3:00 Sa Cost $199
Oregon Pinot Noir vs. France's
Join Sarah Wolcott, a local Wine Educator, for an evening of
wine appreciation and education. Be prepared to have fun learning about
what makes Oregon Pinot Noir special and how the Burgundy region of
France is unique and sought-after as an excellent producer of the same
grape. This class is an
in-depth look at the differences in terroir and cultural practices
of the production of Pinot Noir in these two distinctly different wine
growing regions. This is an intermediate level wine appreciation class.
Must be 21+ and show ID.
Sarah Wolcott 7:00pm-9:00 Tu 18910
1/24 Bend CUL 120 Cost $69
NEW! Homebrew: Demystifying Decoction
Are you an all-grain brewer looking to improve your game or try
something new? Decoction mashing is a traditional technique used in
central European brewing to produce the delicious malty flavors found in
German beers. This class will teach you about the processes, equipment
needed, and the subtle
nuances that decoction mashing will contribute to your finished
beer. Learn about beer styles, ingredients, equipment and techniques
needed to produce rich, malty beer styles. The class will use this
knowledge to design a recipe and brew it on the new Sabco Brew Magic
System at the COCC Brew Lab. All materials are provided and included in
the cost of the class. Optional Text: Mastering
Homebrew by Randy Mosher. This book is not available in the COCC Bookstore but can be purchased from a company of your choice.
Randy Scorby Redmond RTEC 136 18737
2/1 8:00am-4:00 W
2/15 9:00am-noon W Cost $79
NEW! Homebrew: All-Grain Beer Recipe
Homebrewers can sometimes be overwhelmed by recipe design causing them to stick with clone recipes or those found at the local homebrew shop. While these recipes can produce solid beer, designing your own recipe means that you can tailor the beer to
meet individual tastes, and produce beer that is more stylistically correct. Explore the characteristics of ingredients (hops, malt, yeast, water), select the proper ingredients to fit the style, achieve the desired aroma and flavor profile, calculate malt and hop additions, and other techniques to brew award
winning beer. The class will use this knowledge to design a recipe and brew it on the new Sabco Brew Magic System at the COCC Brew Lab. All materials are provided and included in the cost of the class. This class is intended for the beginner or intermediate homebrewer. Students must be 21 years
or older and show ID. Optional Text: Designing Great Beer by Ray Daniels. This book is not available in the COCC Bookstore but can be purchased from a company of your choice.
Randy Scorby Redmond RTEC 116 18702
2/3 5:00pm-9:00 F
2/4 9:00am-3:00 Sa
2/17 5:00pm-8:00 F Cost $79
Mixology I for Beginners
This hands-on, fun and interactive class will introduce students to the fundamentals of bartending. Topics discussed in class include the process of distilling and the brief history and characteristics that differentiate each distilled spirit. Students will learn bar terminology, pouring techniques, how
to properly setup a bar, and how to operate bar tools and equipment. Students will gain knowledge and be able to demonstrate the correct method of creating both traditional and contemporary cocktails in a real-life bar or restaurant setting. This is an entry-level course. Students must be 21+ and show ID.
Samuel La Duca 9:00am-1:00 SaSu 18745
2/4 to 2/5 Bend CUL 120 Cost $99
Wine Tasting: You Be the Judge!
Have fun learning about and discerning the qualitative
differences in wine and then vote on each wine tasted. All wines will
be tasted blind (no one will know what color, type, or producer
beforehand) and participants will vote on each wine in a
mock-professional setting with scores revealed at the end. This
is an intermediate to advanced level wine appreciation class. Must
be 21+ and show ID.
Sarah Wolcott 7:00pm-9:30 Tu 18911
2/21 Bend CUL 120 Cost $69
Intro to Extract Beer
Learn the basics of extract brewing process to create beer that
will rival the local micro brews of the Northwest. This class will
discuss the process and supplies necessary for home brewing as well as
flavor, food pairing and more. Bring $15 materials fee. Three class
periods 2/22, 3/1 and
3/15. Must be 21 years or older; bring photo ID. Required text: How To Brew:
Everything You Need to Know to Brew Beer Right the First Time by John Palmer. This book is not available in the COCC Bookstore but can be purchased from a company of your choice.
Timothy Koester 6:00pm-9:00 W 18703
2/22 to 3/15 Redmond RTEC 124 Cost $69
NEW! Wine Tasting & Appreciation for
Join COCC Board Member and Prineville resident, Laura Craska-Cooper for an evening of wine tasting and appreciation. Laura will share her passion for wine and help you become an informed wine shopper and consumer! This course is designed for those who like wine and want to know more about it, and for those who would
like to enjoy wine, but just don't know where to begin. Start with a tasting and analysis of the basic components of wine -- sugar, acid, tannin and alcohol, the foundation required to knowledgeably taste and analyze wines. Discover some of the most important wine grapes and wine regions by tasting,
discussing and scoring several wines. Learn about wine tasting, serving and drinking etiquette. And to wrap it all up, study the basics of wine and food pairing. By the end of the class, students will be able to navigate a wine shop or restaurant wine list with confidence. Bring $15 to instructor at class. Must
be 21 years or older; bring photo ID.
Laura Craska Cooper 6:00pm-9:00 Sa 18893
3/18 Prineville PRI 127 Cost $39
Fermentation was used as an early method of extending the
harvest, but today it is popular because of its potential health
benefits. This class will look at the fermentation of beverages through
a worldwide lens. Class demonstrations include making rejuvelac,
Draksha, kvass, mead, and lacto-fermented herbal beverages.
Holly Hutton 5:30pm-8:30 Th 18726
3/23 Bend CUL 118 Cost $39