What We’re Brewing
As brewmasters, we combine knowledge and craftsmanship with taste and sensory experiences, exploring how nature’s own forces can transform simple ingredients into a wealth of flavors.
Throughout the semester, we dive deeply into the art of brewing.
- We produce homemade kombucha and cider, and make liqueur by macerating local flowers and berries.
- We ferment kefir, natural wine, kvass, kimchi, and miso.
- We explore the world of coffee and tea and analyze aromas and textures in the finished cup.
- And of course, we will brew beer in our very own brewery. We design the recipe ourselves and select the raw ingredients. Depending on the season, we can even harvest our own hops at the school, and finally, we tap the beer in the student bar and toast with all our friends.
Seasons and Stories Hidden in the Taste
We experiment with both traditional and new methods, inspired by traditional craftsmanship and history, by nature around us, and through encounters with local brewers and producers.
We forage flowers, berries, and herbs in the Central Jutland landscape, visit farms and microbreweries – and explore how local ingredients and the rhythm of the seasons permeate the tasted in what we create.
Craftsmanship From Scratch
We will, among other things, work with:
- Infusion – extracting flavor from herbs, coffee, tea, and flowers
- Maceration – preserving and flavor extraction by soaking fruits and berries in alcohol
- Fermentation – lactic acid fermentation in kimchi, kefir, and kombucha
- Carbonation – adding CO₂ to cider, lemonade, and beer
- Fermentation and aging – from brewing beer and cider to developing natural wine and kvass
- Probiotic cultures – understanding microbiology and living foods
You will gain hands-on experience with designing recipes, experimenting with flavour profiles, and understanding the complex biochemical processes behind each brew.
Do you want to understand how imagination and natural processes can transform raw ingredients into experiences?
Do you want to train your senses, learn to describe scent and taste, and develop your own flavor profile?
Then the Brewmaster class is for you.
- Private brewery with a capacity of up to 450 liters
- Direct tap system to the café bar
- Professional barista equipment
- Forests, lakes, and the wild Søhøjland landscape right at your feet – with plenty of opportunities to forage berries, flowers, and fruits.
Teacher
Peter Ravn Olsen
Teacher
Schedule
Existential and Elective Subjects
At Silkeborg Højskole, we offer a wide range of subjects. The list of elective and existential subjects is dynamic, and new subjects are added to the menu each semester. Elective and Existential Subjects are chosen upon arrival, with a 1st–3rd priority system. We always aim to fulfill as many first priorities as possible.
