How to Brew Your Own Beer Tour at Tenaya Creek Brewery in Las Vegas

For beer enthusiasts and homebrewers alike, the opportunity to craft your own beer in a professional brewery setting is more than just a novelty—it’s a transformative experience that bridges the gap between casual drinking and artisanal creation. Tenaya Creek Brewery in Las Vegas offers a unique, hands-on program known as the “Brew Your Own Beer Tour,” a guided, immersive workshop that allows participants to design, brew, and bottle their very own batch of craft beer under the supervision of expert brewers. Unlike typical brewery tours that focus on tasting and history, this experience is deeply educational, interactive, and results in a personalized product you can take home and share.

This tutorial provides a comprehensive, step-by-step guide to navigating the Brew Your Own Beer Tour at Tenaya Creek Brewery. Whether you’re a complete beginner with no brewing background or a seasoned homebrewer looking to refine your technique in a commercial environment, this guide will equip you with everything you need to know—from booking your session to bottling your creation. We’ll cover best practices, essential tools, real participant examples, and answer the most common questions to ensure your experience is seamless, rewarding, and memorable.

Step-by-Step Guide

Step 1: Research and Understand the Program

Before booking, it’s essential to understand what the Brew Your Own Beer Tour entails. Tenaya Creek Brewery’s program is not a passive tasting tour. It’s a 3.5–4 hour immersive workshop where you actively participate in every stage of the brewing process. The experience includes selecting your beer style, measuring ingredients, mashing, boiling, pitching yeast, and bottling your beer. You’ll also learn about sanitation, fermentation, and flavor profiling.

The brewery offers a limited number of slots per week—typically on weekends and select weekdays—to maintain quality and personal attention. The program is designed for groups of 2–6 people, making it ideal for friends, couples, or small teams. Each participant receives a personalized label for their 5-gallon batch, which is fermented and conditioned at the brewery for approximately 3–4 weeks before pickup.

Step 2: Book Your Session

To secure your spot, visit the official Tenaya Creek Brewery website and navigate to the “Brew Your Own Beer” section. Here, you’ll find a calendar with available dates and times. Reservations are required and non-refundable, though transfers to another date are permitted with 72 hours’ notice.

When booking, you’ll be asked to choose your preferred beer style from a curated selection. Popular options include American Pale Ale, Hefeweizen, Stout, IPA, and Amber Ale. Each style comes with a pre-selected recipe that has been tested and optimized by Tenaya Creek’s head brewer. You can also request minor customizations—such as adjusting bitterness (IBUs), alcohol content (ABV), or adding specialty ingredients like fruit, spices, or coffee—subject to availability and brewmaster approval.

Payment is processed in full at the time of booking. The standard fee is $199 per person, which includes all materials, instruction, use of professional equipment, and your 5-gallon batch of beer. Bottles, caps, and labels are included. You may also opt to purchase additional bottles or branded merchandise at the time of booking.

Step 3: Prepare for Your Visit

On the day of your tour, arrive 10–15 minutes early. Wear comfortable clothing and closed-toe shoes—brewing involves standing for extended periods and working around hot liquids and heavy equipment. Avoid wearing strong perfumes or colognes, as they can interfere with aroma detection during flavor evaluation.

Bring a valid photo ID. Participants must be 21 years or older. No outside food or beverages are permitted, but the brewery offers a full menu of food pairings and a rotating selection of their own beers for sampling before and after your session.

Step 4: Arrive and Check-In

Upon arrival, you’ll be greeted by your assigned brewmaster, who will introduce themselves and walk you through the day’s schedule. You’ll receive a personalized apron and safety goggles. The brewmaster will then review your chosen beer style and confirm any customizations you’ve requested.

You’ll be given a tour of the brewhouse, where you’ll see the 10-barrel commercial system in action. The brewmaster will explain the difference between homebrewing and commercial brewing, highlighting how scale, temperature control, and sanitation protocols differ.

Step 5: Ingredient Selection and Measurement

The first hands-on task is ingredient selection. You’ll work with your brewmaster to measure and add the base malt, specialty grains, hops, and yeast to the mash tun. This is where your beer’s flavor profile begins to take shape.

For example, if you selected an American Pale Ale, you’ll use a blend of two-row pale malt and a touch of crystal malt for color and sweetness. Hops like Cascade or Centennial will be added at different stages of the boil to build bitterness, flavor, and aroma. Your brewmaster will explain the purpose of each hop addition and how timing affects the final profile.

You’ll use calibrated scales and digital thermometers to ensure precision. Accuracy here is critical—small deviations in grain weight or water volume can alter the gravity and mouthfeel of your beer. The brewmaster will guide you through each measurement and answer any questions about ingredient origins or flavor contributions.

Step 6: Mashing

Mashing is the process of steeping crushed grains in hot water to convert starches into fermentable sugars. You’ll watch as your grains are mixed with 150–155°F water in the mash tun and held at this temperature for 60 minutes. This is a critical phase where enzymatic activity transforms complex carbohydrates into simple sugars that yeast will later consume.

Your brewmaster will demonstrate how to perform a mash-out (raising the temperature to 170°F) to stop enzymatic activity and prepare for lautering. You’ll learn how to check the mash pH using a digital meter and adjust if necessary with food-grade lactic acid or calcium carbonate.

During this time, you’ll have the opportunity to smell the grain, observe the thick, porridge-like consistency, and ask questions about how different grains (e.g., wheat, rye, oats) influence body and head retention.

Step 7: Lautering and Sparging

After mashing, the liquid (now called wort) is separated from the spent grains through lautering. This involves draining the wort from the mash tun and then rinsing the grains with hot water in a process called sparging. This step maximizes sugar extraction and ensures efficiency.

You’ll be invited to stir the grain bed gently to prevent compaction and ensure even flow. The brewmaster will explain how to avoid tannin extraction by not exceeding 170°F during sparging. You’ll also learn how to recognize the clarity of the wort and what haze indicates about grain milling or filtration.

At this point, the wort is transferred to the boil kettle. You’ll see it begin to heat rapidly, and the aroma will shift from sweet and grainy to hoppy and floral as the boil begins.

Step 8: The Boil and Hop Additions

The wort is brought to a rolling boil and held at 212°F for 60 minutes. This is where you’ll add hops in stages—bittering hops at the start, flavor hops at the 30-minute mark, and aroma hops in the final 5–10 minutes.

You’ll be given the chance to add your hops manually, under supervision. Your brewmaster will explain how alpha acids isomerize during the boil to create bitterness, and how volatile oils in late additions contribute to aroma without increasing IBUs.

For customizations, you may add ingredients like orange peel, coriander, or vanilla beans during the final 5 minutes. These additions are carefully measured to avoid overpowering the beer. You’ll taste the wort before and after each hop addition to experience how flavor evolves in real time.

Step 9: Cooling the Wort

After the boil, the wort must be cooled rapidly to 65–70°F to prevent contamination and prepare for yeast pitching. Tenaya Creek uses a counterflow wort chiller—a copper coil through which cold water flows, rapidly lowering the temperature of the wort as it passes through.

You’ll observe the transformation: steam rising from the kettle, the liquid changing from golden amber to clear, and the aroma shifting from cooked malt to fresh hops. Your brewmaster will explain why rapid cooling is essential to preserve delicate hop aromas and minimize the risk of infection.

Step 10: Pitching Yeast and Aeration

Once cooled, the wort is transferred to a sanitized fermenter. You’ll be shown how to aerate the wort using an oxygenation stone and pure oxygen tank. Oxygen is critical at this stage—it allows yeast to reproduce and build strong cell walls before fermentation begins.

You’ll then pitch the yeast. Tenaya Creek uses high-quality liquid yeast strains selected for each beer style. For example, an American IPA might use Wyeast 1056 (American Ale) for clean fermentation, while a Hefeweizen uses Wyeast 3068 (Weihenstephan Weizen) for banana and clove esters.

You’ll be invited to sprinkle or pour the yeast into the fermenter and stir gently with a sanitized paddle. This is a moment of personal connection—you’re now the steward of your beer’s fate.

Step 11: Sanitation and Fermentation Setup

Sanitation is the most critical principle in brewing. Your brewmaster will demonstrate how to clean and sanitize all equipment using Star San, a no-rinse acid sanitizer. You’ll learn that 99% of brewing failures stem from poor sanitation, not bad recipes.

You’ll then seal the fermenter with an airlock filled with sanitized water. The airlock allows CO₂ to escape while preventing oxygen and contaminants from entering. Your brewmaster will explain how to monitor fermentation—bubbling in the airlock, temperature stability, and gravity readings using a hydrometer.

Step 12: Bottling and Labeling

After the tour, your beer will ferment for 7–10 days, then condition for another 2–3 weeks. You’ll be notified via email when your beer is ready for pickup.

When you return, you’ll participate in the bottling process. You’ll fill your 5-gallon batch into 50 standard 12-ounce bottles, add priming sugar for natural carbonation, and cap each one with a hand capper. You’ll also affix your custom label—designed with your name, beer style, and a unique name you chose during booking.

This is the culmination of your journey. Holding your labeled bottle, you’ll see the transformation from raw ingredients to a finished craft beer you helped create.

Step 13: Tasting and Feedback

Before you leave, you’ll be invited to taste a sample of your beer alongside a flight of Tenaya Creek’s current taproom offerings. Your brewmaster will guide you through a sensory evaluation: appearance, aroma, flavor, mouthfeel, and aftertaste.

You’ll learn how to identify esters, diacetyl, phenols, and other fermentation byproducts. You’ll also be asked to provide feedback on your beer’s profile. This input helps the brewery refine future recipes and ensures your experience is tailored to your preferences.

Best Practices

Choose Your Style Wisely

Don’t pick a beer style just because it sounds cool. Consider your taste preferences. Do you enjoy citrusy, bitter IPAs? Go for an American IPA. Prefer smooth, roasty flavors? Try a Dry Stout. If you’re unsure, ask your brewmaster for recommendations based on your favorite commercial beers. They can match your palate to a recipe with precision.

Be Present and Ask Questions

This isn’t a passive experience. The more you engage, the more you’ll learn. Ask why certain temperatures are used, what happens if you over-sparge, or how yeast flocculation affects clarity. Your brewmaster is there to educate—not just to guide.

Take Notes

Bring a small notebook or use your phone to record key details: grain bill, hop schedule, yeast strain, fermentation temperature, and any customizations. These notes will be invaluable if you decide to brew at home later.

Respect Sanitation Protocols

Never touch sanitized surfaces with bare hands. Always use sanitized tools. If you spill anything, notify your brewmaster immediately. Contamination can ruin your batch—and others’.

Don’t Rush Fermentation

Even though you’ve completed the brewing, your beer isn’t ready to drink immediately. Patience is key. Allow at least 3 weeks for conditioning. Drinking too early will result in flat, underdeveloped flavors.

Store Your Beer Properly

Keep your bottled beer in a cool, dark place (ideally 55–60°F) away from sunlight. UV light can cause “skunking.” Avoid temperature swings. Refrigerate only 24–48 hours before serving for optimal carbonation and flavor.

Share and Reflect

Invite friends over to taste your beer. Compare notes. Did it taste like you expected? What would you change next time? This reflection is part of the craft. It turns a one-time experience into a lifelong passion.

Tools and Resources

Essential Tools You’ll Use

• Calibrated scales – for precise grain and hop measurements
• Digital thermometer – to monitor mash and wort temperatures
• Hydrometer – to measure original and final gravity
• Wort chiller – copper coil for rapid cooling
• Sanitizer (Star San) – no-rinse acid-based cleaner
• Airlock and bung – to allow CO₂ escape during fermentation
• Bottle filler and capper – for consistent bottling

Recommended Books and Online Resources

After your tour, deepen your knowledge with these trusted resources:

• “How to Brew” by John Palmer – The definitive guide for beginners and advanced brewers alike. Available free online at howtobrew.com.
• “The Brewmaster’s Table” by Garrett Oliver – Explores beer and food pairing with scientific insight.
• Brewers Association (brewersassociation.org) – Industry standards, style guidelines, and brewing tips.
• Homebrew Talk Forum (homebrewtalk.com) – Active community for troubleshooting and recipe sharing.
• BeerSmith or Brewfather apps – Digital recipe builders that sync with brewing logs.

Equipment to Consider for Home Brewing

If you’re inspired to brew at home after your tour, start with a basic 5-gallon setup:

• Boil kettle (5–10 gallons) – Stainless steel preferred
• Fermenter with lid and airlock – Food-grade plastic or glass carboy
• Sanitizer – Star San or iodophor
• Hydrometer and test jar
• Auto-siphon and tubing – For transferring wort and beer
• Bottle capper and caps
• Beer bottles (50 12-oz.) – Brown glass preferred for light protection

Many of these items are available in starter kits from Northern Brewer, MoreBeer!, or Midwest Supplies. Begin with extract brewing before moving to all-grain methods.

Real Examples

Example 1: Sarah and Mark – The First-Time Brewers

Sarah and Mark, a couple from Henderson, booked the tour as a birthday treat. Neither had brewed before. They chose a Hefeweizen, drawn to its banana and clove notes from German yeast. During the mash, they were fascinated by how the grain transformed into sweet wort. At the boil, they added a touch of orange peel at the end, a suggestion from the brewmaster.

When they picked up their beer four weeks later, they were amazed. “It tasted like a Bavarian pub beer,” Sarah said. “We poured it for our family, and everyone asked where we bought it.” They’ve since bought a homebrew kit and are planning their next session at Tenaya Creek—this time for an IPA.

Example 2: Jamal – The Homebrewer Looking to Level Up

Jamal, a 32-year-old software engineer, had been homebrewing for two years. He wanted to see how a professional brewery handled sanitation and temperature control. He chose a Double IPA with Cascade, Citra, and Mosaic hops, and requested a higher original gravity (1.080).

He was impressed by the precision of Tenaya Creek’s equipment. “I use a cooler mash tun at home. Seeing a stainless mash tun with recirculation was eye-opening,” he said. He also learned to use a hydrometer correctly—his home readings had been inconsistent.

His beer, “Desert Haze,” won third place in a local homebrew competition. He credits the tour for teaching him to control fermentation temperature, which eliminated off-flavors he’d struggled with.

Example 3: The Corporate Team – Team Building Through Brewing

A group of six from a Las Vegas tech startup booked the tour as a team-building activity. Each person selected a different beer style and collaborated on a custom “company blend.” They combined elements of a Porter, a Saison, and a Belgian Tripel to create a unique “Tech Fusion Ale.”

They named it “Code & Hops” and used a logo designed by their graphic designer. When they picked it up, they hosted a tasting in their office. “It broke down barriers,” said one participant. “We talked about recipes like we talked about product roadmaps. It was the most human meeting we’ve had all year.”

FAQs

Can I bring guests who aren’t brewing?

Yes. Non-participating guests are welcome to accompany you and enjoy the taproom. However, only registered participants may enter the brewhouse during the tour. All guests must be 21+.

How long does it take to get my beer back?

Your beer will be ready for pickup in 3–4 weeks after your session. You’ll receive an email notification with pickup instructions. The beer is conditioned in temperature-controlled tanks and naturally carbonated for optimal flavor.

Can I make a non-alcoholic beer?

Currently, the program does not offer non-alcoholic recipes. All beers are brewed with traditional yeast and fermentable sugars, resulting in an alcohol content between 4.5% and 8.5% ABV.

Can I brew gluten-free beer?

At this time, Tenaya Creek Brewery does not offer gluten-free recipes due to cross-contamination risks in their shared facility. However, they can recommend local gluten-free breweries that offer similar experiences.

What if my beer doesn’t turn out well?

It’s extremely rare for a batch to fail when brewed under professional supervision. If you notice unusual flavors (e.g., sour, medicinal, or overly sweet), your brewmaster will help you identify the cause—often related to fermentation temperature or sanitation. You’ll receive a detailed report with recommendations for future batches.

Can I do this more than once?

Absolutely. Many guests return to try new styles or experiment with advanced techniques. Some even bring friends each time to share the experience. There’s no limit to how many times you can participate.

Is there a discount for multiple bookings?

Yes. Book a group of 4 or more, and each person receives a 10% discount. Corporate and private group bookings (6+ people) may qualify for custom packages including food pairings and private taproom access.

Can I gift this experience?

Yes. You can purchase a gift certificate online. The recipient can schedule their session at any time within one year of purchase. Gift certificates make excellent presents for birthdays, holidays, or anniversaries.

Do I need to know anything about beer before I come?

No. The program is designed for all experience levels. Your brewmaster will explain every step from start to finish. Curiosity is the only prerequisite.

Conclusion

The Brew Your Own Beer Tour at Tenaya Creek Brewery is more than a fun activity—it’s a masterclass in craftsmanship, science, and patience. By guiding you through each stage of the brewing process, from grain to glass, the experience transforms you from a beer drinker into a beer creator. You don’t just taste the final product—you understand its soul.

Whether you’re seeking a memorable outing with friends, a unique team-building experience, or a gateway into the world of homebrewing, this tour delivers on every level. The knowledge you gain—about ingredients, sanitation, fermentation, and flavor—is invaluable. And the beer you take home? It’s not just a beverage. It’s a testament to your curiosity, your attention to detail, and your willingness to learn.

As you raise your bottle of “Desert Haze,” “Code & Hops,” or your own custom creation, remember: this beer didn’t just happen. You made it. And that’s something no commercial brand can replicate.

Book your session today. The next batch of craft beer you love might be the one you brewed yourself.