This specialist course will provide you with knowledge and skills in producing novel products for your brewery and covering popular areas of low alcohol, gluten free and historical ales.
Expanding your portfolio of products often requires accessing additional skills in production techniques particularly where additional technologies are involved. Low alcohol and low gluten beers are examples of where standard brewing procedures require supplementation while historic ales often involves interpretation of recipes and procedures.
This course provides an introduction to specialist fermentations with a strong focus on ingredient selection and fermentation control of the following products:
- Low and no alcohol specifications and production using extraction and fermentation control procedures.
- Low and no gluten products using protein digestion and fermentation management procedures.
- Low and no carbohydrate beers using fermentation management procedures.
- Historic ale production from old recipes and reclaimed samples.
The course fee is £215. A £50.00 deposit is required to secure a booking. The balance has to be paid six weeks prior to the course start date. Price includes VAT.