From the latest microbrewery opening to your neighbor’s garage, it seems that everyone is brewing their own beer. Find out what’s involved in starting or improving your own beer hobby. We’ll cover sourcing ingredients, buying and sanitizing equipment, brewing and fermenting your beer, and how to bottle and store the results.
Instructor – Art Institute of Charlotte
Born in Appalachia, raised in the Piedmont, Mark has been cooking professionally longer than rap music has been around. He worked his way through college and a degree in English only to find that line cooking paid more than teaching. Significant benchmarks include a stint as executive Chef over two American Cuisine restaurants in Asheville, a Baking and Pastry Certification from the C.I.A., Pastry Chef at Commander’s Palace, and Bayona in New Orleans, and Pastry Chef at The Water Club in Manhattan. Chef Zink has spent the last thirteen years as an instructor at The Arts Institute of Charlotte and Horry Georgetown Community Technical College in Myrtle Beach. He has been homebrewing almost as long as he has been cooking.