The course consists of 22 weeks of intensive, comprehensive, and pragmatic brewing science and engineering. Lectures and demonstrations are immediately applicable to your brewery.
Who Should Attend
Working brewers in the industry, who lack formal training in brewing science and engineering, or owners and managers who require technical knowledge to better perform their jobs. Participants in the working brewers class will not be attending the on site week and will instead have the hands on work and final exam overseen at their home brewery by their head brewer.
This 22-week program coincides with the first 22 weeks of the Craftbrewers Apprenticeship Program. The course is comprised of instruction in brewing science and engineering including the theory, science, and technology of brewing processes that covert barley to beer. Special emphasis is placed on practical issues such as raw materials quality and assessment, practical wort production, yeast propagation and handling, fermentation and finishing practices, including filtration and beer packaging, and quality assurance. All these topics will be reinforced by engineering calculations, design problems, observation, and demonstrations.
We need a letter from the head brewer at the brewery agreeing to mentor the student's training.