Tasked with showcasing the craftsmanship of the Budweiser Brewmasters, we created a traveling "brewery" experience, purposefully designed to engage the senses.
Working with Anheuser-Busch's Brewing Department, as well as kettle-makers and pipe-fitters, the experience brings consumers from farm to kettle, right to the point of fermentation. And while it's illegal to actually ferment the beer on-site (not to mention that Budweiser is aged over Beechwood chips for 21 days) we do give guests the opportunity to sample fresh Budweiser direct from "the finishing tank."
The crew, Apprentice Brewmasters partnered with Retired A-B Brewmasters, engage 500-1500 people per stop in a 10-15 minute tour. The experience is visceral by design, enticing guests to taste ingredients and smell the wort as they pour hops into the brewkettle.
Working with Anheuser-Busch's Brewing Department, as well as kettle-makers and pipe-fitters, the experience brings consumers from farm to kettle, right to the point of fermentation. And while it's illegal to actually ferment the beer on-site (not to mention that Budweiser is aged over Beechwood chips for 21 days) we do give guests the opportunity to sample fresh Budweiser direct from "the finishing tank."
The crew, Apprentice Brewmasters partnered with Retired A-B Brewmasters, engage 500-1500 people per stop in a 10-15 minute tour. The experience is visceral by design, enticing guests to taste ingredients and smell the wort as they pour hops into the brewkettle.
