A brew master, a brewer and a brewer’s assistant make beer in the same kitchen.
And they all use the same tools: a large fermenter and fermenter kettle, a high-tech device called a sparge, and an electric pump.
If you want to make craft beer at your house, the 101 Beer Lab is your best bet.
But if you don’t have a big space to ferment or fermenters to supply your own beer, you can make beer yourself at home.
The 101 Beer Labs is a small facility in the San Fernando Valley, home to the Beer Advocate, a beer advocacy group.
It opened last year, and has grown to about 80 employees.
The group has about 100 members, mostly in California, New York and the Pacific Northwest, and about 300 in California.
Each person who uses the 101 Lab’s equipment can brew up to six gallons of beer per day.
The brewery, which is run by two local entrepreneurs, also runs the 101 Brewery, an indoor taproom.
Its founder, Dave Miller, said his goal is to create a community of beer enthusiasts and make sure they’re getting quality beer, both locally and nationally.
“Our goal is not just to make the beer in front of people, but to make them aware of how much work it takes to get beer,” Miller said.
Brewing a beer at the 101 lab is as easy as pouring the yeast from your bottle into a fermenter, according to co-founder and Brewmaster Dave Miller.
You can even pour the beer straight from your fermenter into a pan or a food processor to use it for cooking.
You pour the yeast directly into the beer, which goes straight into the boil kettle, where it’s heated.
It’s like a steam kettle.
You pour it straight from the fermenter.
The first batch of beer is then poured into a metal sparge tank that will ferment it.
The next batch is then transferred to a heat-treated, stainless steel, plastic vessel and poured into the fermentor.
When the beer cools down, the yeast, hops, malt, grain, water and water and hops are added to the water and yeast mixture.
The yeast mixture is then placed in a sealed bag and placed in the refrigerator for 30 minutes.
It’s like boiling the beer for your own personal consumption.
The process takes anywhere from three to four hours, depending on the batch.
A second batch is added at the end of the 30-minute boil.
After about a day in the fridge, the finished beer is placed in glass bottles and stored in the brewery’s tasting room.
The tasting room can hold up to three kegs, which can be reused, and it can be expanded to hold as many as 30 kegs.
Miller says it’s important for his brewery to have an outdoor space, where people can see and taste beer produced in the lab.
“We’re not looking to do a large taproom or a large brewhouse, but we want people to see how we brew, which brings the experience of tasting to an entirely different level,” he said.
The beers are available at the brewery for a small fee, and you can get samples to try from local brew shops.
It’s not just craft beer.
Miller says his team will also produce the popular IPA, which they’ll distribute through distributors like Sierra Nevada.
And there’s a taproom where you can try the brewery beers as well as other beers from other craft breweries, like Stone, Great Divide, and Lagunitas.
For now, the beer is limited to one batch per person.
The 101 BeerLab also hosts an annual tasting, where the public can try up to five beers from each of the 100-plus local craft brewers who make up the 101 Brewing Lab.
Miller said they’re open to suggestions about what other flavors and styles people might enjoy.
But he said they want people who are interested in the craft beer scene to get involved.
“We’re just looking to grow the number of people who come here and be a part of the process, and hopefully to make this a part in their lives,” he added.