Brewing Skills Development

£450.00

Deposit: £50.00

1, 2 or 3 Day Course.

Overview

1, 2 or 3 Day Course. Various locations.

An ideal course if you have some basic experience in brewing but are looking to develop your knowledge of the fundamental principles and perfect your skills in daily operations.

It is difficult to learn the full details of the brewing process whilst operating the day to day activities. Our Brewing Skills Development regional programme allows you to focus on separate sections of brewing with direct application to your own operations. Local sessions in your region allow you to take the daily sessions which are most relevant to your needs along with on line resources for reference.

The Brewing Skills Development course takes you through the daily production process from the raw materials through to the finished product and is ideal to perfect your understanding and brewing skills.

By the end of the course you’ll be confident in managing your own operation, solving typical production problems and have a keen knowledge of how important quality control can be in improving your product. We will give you a certificate of attendance for use in your brewery quality assurance programme.

The course fee is £180 per day or £450 for three consecutive days. A £50.00 deposit is required to secure a booking. The balance is due 4 weeks prior to the course start date. Price includes VAT.

When booking please email richard@brewlab.co.uk to confirm which days you would like to attend.

Objectives

  • At the end of the Brewing Skills Development course you will have:
    Seen an overview of the stages of the brewing process to outline knowledge and concepts.
  • Had opportunity to develop skills in recipe formulation for a variety of products.
  • Seen examples of raw materials and their analysis.
  • Had opportunity to develop skills in handling samples for microbiology assessment.
  • Had opportunity to develop skills in using microscopes to view yeast and bacteria and assess the characteristics of microorganisms.
  • Viewed and discussed the preparation of beers for different packaging options.
  • Discussed case studies and examples of brewing practice to identify best practice.
  • Viewed and discussed the critical control stages of brewing to develop a due diligence programme for quality assurance.
  • Received an introduction to flavour assessment with fault and flavour recognition.
  • Discussed details of your own brewing process and products with commercial brewers and tutors to identify areas of concern and improvement.

Topics

Day 1. Brewing liquor, recipe formulation, malt and mashing and sparging

Day 2. Hops, boiling, cooling, yeast management and fermentation. Beer maturation and preparation for packaging

Day 3. Beer spoilage, microbiological assessments, quality control and due diligence

Course PDF

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