Craft Brew Quality

£215.00

Deposit: £100.00

1 Day Course

Overview

1 Day Course

The workshop is run as an extension to our Start Up Brewing course but may be taken independently either as a delayed follow on or by staff of operating breweries.

Craft Brew Quality is an intensive one day workshop providing a comprehensive introduction to microbiology techniques and quality assurance as required by commercial brewing.

It is suitable for those looking to advance their knowledge and skills to ensure quality and consistency in their brewing products.

The fee is £160 when booked with the Professional Craft Brewing course or £215 as an individual booking.

A £100.00 non-refundable deposit required to secure a booking. The balance is due six weeks prior to the course start date.

Price Includes VAT.

Objectives

At the end of the Craft Brew Quality workshop you will have:

  • Seen an overview of quality assurance and its relevance to achieving consistency, traceability
    and ensuring high quality products.
  • Had opportunity to develop aseptic skills for secure sampling of ingredients and beers.
  • 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.
  • Received instruction in obtaining, storing and interpreting digital images.
  • Viewed and discussed the critical control stages of the brewing process with commercial brewers and tutors.
  • Received an introduction to beer flavour assessment with fault and flavour recognition.
  • Discussed options on developing a quality assurance scheme with tutors experienced in laboratory operations.
  • Seen demonstrations of quality control documentation to satisfy legislation requirements and traceability.

Topics

  • Introduction and overview of quality assurance procedures and relation to HACCP.
  • Practical instruction in aseptic techniques, sampling and handling of ingredients and products using samples from a live brewing operation and from packaged beers.
  • Agar plate culturing to show growth and enumerate contamination.
  • Practical instruction in microscopy techniques using a range of microscopes.
  • Applying skills
  • Yeast analysis including yeast counts and viability determination.
  • Observation of common microbial contaminations.
  • Flavour recognition including identification of common faults.
  • Data processing including digital recording and secure logging.

Course PDF

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