Grain to Glass and Boots-On Brewing

 

Seven Day Program

April 6th to April 12th, 2013

Tuition  $2,350.

 

Application Form

A 7 Day Course in The Science, Art and Practical Essentials of Producing Quality Beer

·         Grain to Glass overview of the brewing process.

·         Daily observations and hands-on training on the Guild’s full scale brewing system and laboratory.

·         Structured sensory training sessions.

·         The essentials of producing quality beer.

·         Discussion of the brewing industry and craft beer’s position in it.

·         Tours of breweries

Who should attend:

·         Those primarily interested in brewing and who are looking for  authoritative, informative and practical instruction over a wide range of topics related to brewing

·         Brewery executives and managers, beer distributors and their employees, suppliers to the industry, restaurant and pub owners and managers.

·         Those who are, or plan to be connected to the brewing industry: but who are not directly responsible for technical matters or for practical brewing and beer production.

·         Those who are fascinated by the world of practical brewing but have no immediate professional interest.

Course description:

Instruction is primarily by classroom lecture using a variety of audio visual aids, but a great deal of time is spent on structured observations and demonstrations in the Guild’s production brewery and laboratory, group discussions and sensory training.

Sample Syllabus:

Day 1: Introduction and Perspectives, Raw Materials and Brewhouse Design, Sensory Evaluation:

An historical overview of traditional brewing practices beginning with the earliest times through the development of modern brewing science. The development of the beer market in this and the last century, and current scene with its micro brewers, regional brewers, nano brewers and brewpubs. An overview of the brewing process. Brewery Tour of 4 different commercial brewery operations, a large regional brewery, a large microbrewery, a start-up microbrewery and a brewpub.

Day 2: Malt, Specialty Malts, Malt Specifications, Water and Brewing Calculations

A look at raw materials from barley malt to specialty grains and a long discussion on malting, and the quality attributes of this important raw material. Water qualities and how that affects brewing. Evaluation of samples of actual raw materials. Contemporary brewhouse designs and choices when it comes to equipment contrasting equipment for brewpubs and for packaging breweries. Sensory evaluation of beer, off flavor tasting and commercial beer sampling.

Day 3: Wort Production

The technology of extracting wort from malt and the effect of raw material selection, milling, mashing and lautering techniques on wort quality and yield. Simple brewing calculations. Observe a demonstration of milling and mashing at Drop In brewing. How brewers influence wort qualities and hence beer flavors. The biochemistry of mashing. Kettle design. Hop growing and hop preservation and their use in brewery operations. The stabilization of wort by boiling, kettle breaks and the extraction of hops for particular beer flavor characteristics. Specialty hop products and their use. Wort cooling and wort composition. Inspection of hop samples and hop products. The day ends with a structured tasting of more beer off flavors and a commercial beer tasting.

Day 4: Yeast, Fermentation and Finishing

Yeast storage, propogation, and use in practical brewing. Appreciation and estimation of yeast qualities for fermentation. Fermentation vessel design. The effects of fermenter design on beer qualities. The genesis of beer flavor compounds during fermentation. The theory of beer finishing including maturation, clarification, stabilization, carbonation and flavor adjustment by post fermentation treatments. Filter theory, design and selection. The use of finings. New technologies for beer finishing. The day ends with a structured tasting of more beer off flavors and a commercial beer tasting.

Day 5: Beer Properties, Packaging and Presentation.

Hazes in beer including their origin and control. Beer foam including its qualities and measurement. The use of the human senses as a quality tool. Practical beer microscopy including identification of beer and wort spoilage organisms. Principles of sanitation and cleaning in a brewery. Processing beer into packages including bottles, kegs, cans and casks. Technology of draft beer dispense methods, including mixed gas dispense. Practical demonstration of dispense systems. The day ends with a structured tasting of more beer off flavors and a commercial beer tasting.

Day 6: Practical “Hands on” Brewing and Filtration Exercises at Drop In Brewery

Day 7: Practical “Hands on” Brewing and Filtration Exercises at Drop In Brewery