Culture Brewing Breadmaking Class

Breathe in the sea air at Culture Brewing Solano this December as Caitlin from Grainbakers leads a spent grain breadmaking class and Tony hosts a VIP talk amid craft beer, coastal light, and creative energy.

At the close of the brewer’s day, we will use the brewery's fresh spent grain to make beautiful whole-grain artisan bread.

Guests will make the Grainbakers Spent Grain Artisan Bread Dough. Once created, you can customize your bread by adding various flavors from our spice selection.* This class will have many selections, including:

- Dark Chocolate & Cherry

- Cheddar, Jalapeño & Bacon

- UBE Cardamon and Spice (Purple Sweet Potato)

- Honey Sea Salted Whole Wheat

- Rosemary and Sea Salt

- Cinnamon Raisin

- Holiday Fruit & Nuts

- Cranberry Orange Walnut**

- Cardamom & Raisin

- Cheddar, Jalapño & Bacon

Class includes:

- Lecture and hands-on instruction to make artisan spent grain baked bread

- Recipe and instruction guide.

- Super fun mixing session to make your dough

- One bread in its first rise, ready to bake at home

- Extra spent grain for your freezer and recipes to make more bread

- A beer token for your first pint!

VIP / FAQ:

You will bake your bread at home.

Participants must be 18 or older and have a ticket.

Please wear comfortable, closed-toe shoes.

Culture Brewing is a beachy brewery, so dress in layers.

You are WELCOME to invite a friend to wait for you while you’re in class. You can have dinner together before class, and then they can doomscroll some social media over a pint while in class.

This class is:

- This class is fun for groups

- This class is fun for a solo outing

- This class is fun for couples

- This class is fun for a girls’ night out

- This class is fun for a small office holiday activity

- This class is fun for adults + their parents!

- This class is fun for a Birthday activity.

Please inquire for groups of 6+ if you would like to do this activity as a pre-holiday work outing. We love TEAMBUILDERS!

Allergen Considerations: Almonds and Walnuts will be used.

Pecans and Pistachios will not be used.

Peanuts will not be used.

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