Specialist Brewing Workshop

Deposit: £50.00

1 Day Workshop

Overview

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 non-refundable deposit is required to secure a booking. The balance has to be paid six weeks prior to the course start date. Price includes VAT.

Objectives

At the end of the Specialist Beer Workshop you will have:

  • Seen an overview of specific products which can be included in your portfolio.
  • Had opportunity to develop skills in recipe formulation for a variety of additional products as detailed above.
  • Seen examples of additional fermentation products and their means of production.
  • Viewed and discussed the costs and finances of producing additional fermentation products.
  • Viewed and discussed the critical control stages of the production process of specific products with commercial brewers and tutors.
  • Received an introduction to flavour assessment with fault and flavour recognition.
  • Had opportunities to develop skills in recipe interpretation and translation.
  • Discussed options on developing a quality assurance scheme with tutors experienced in laboratory operations.

Topics

  • 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.

This product is currently out of stock and unavailable.

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