Mastering Beer Brewing
Course
Online
Description
-
Type
Course
-
Methodology
Online
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Start date
Different dates available
"Course Description
Take your home brewing passion to a new level! Join Bob Sylvester - World-renowned craft brewer of Belgian style beers (Belgium, France, USA) - as he takes you through the entire beer brewing process from start to finish. Along the way, you'll gain in-depth knowledge of the different ingredient varieties (grains, yeast/bacteria, hops) and processes (extract, dry-hopping, barrel aging) that go into craft beer as you learn how to brew a Blonde Ale, an IPA and an Imperial Stout.
Beer brewing is experiencing a renaissance and many of today's successful indie beer brewers started out brewing in their garages. This course is designed specifically for the beer lover who wants to go beyond the standard home brewing “packet kits“ and really delve into the process. You'll gain the kind of insights that a master brewer would normally impart only onto his apprentice and you'll walk away with enough understanding to not only try your hand at crafting these tasty brews, but also improvise and experiment as today's experts do.
The course has been designed to give you real-world knowledge that you can put to use from day one. It's highly flexible, so you can set your own timetable and study at your own pace.
We train our students to the very best standards, offering expert instructor-led training via our state of the art eLearning platform."
Important information
Price for Emagister users:
Facilities
Location
Start date
Start date
About this course
"Who Is This Course For?
Anyone who wants to learn how to eat healthy and understand the fundamentals of nutritional science. As well as Health & Fitness Professionals who want to help their clients with general nutrition tips/guidelines.
Our online nutrition course is a cost-effective and successful approach for many individuals and teams. It provides a flexible learning method, allowing candidates to schedule learning at a time that suits them and fits in with other commitments; ideal for those who find it difficult to take time away from their workplace. It also allows candidates to work at their own pace, and revisit sections of the course as often as needed, leading to a fuller understanding of all the topics covered.
In addition, there are none of the high costs of travel and accommodation associated with courses at an external venue."
"Requirements
Our training works on all devices including Mobile phones, IPad’s, Android tablets, Macs and PC’s.
For the best viewing experience on our state-of-the-art eLearning platform we recommend an internet connection of 10Mbps or better. Please also use Google Chrome or Mozilla Firefox as your browser with Adobe Flash Player."
Reviews
Subjects
- Lean
- Options
- Design
- Packaging
- Process Control
Course programme
Course Outline
Course Outline
Day 1.
Introduction to extract brewing: Blonde Ale w/ dry yeast
- 1. Sanitation
- 2. equipment
- 3. ingredients
- 4. brewing demonstration, explanation of the entire process (extract, malt, hops, water, chemistry, styles, etc.)
Discussion of the overlying process of wort production, malt extract, hops and the varieties, water, SRM, IBU, BJCP guidelines. The overall history of beer and impact on the world.
Day 2.Partial mash Brewing: IPA w/ liquid yeast
- 1. grain conversion
- 2. yeast types
- 3. hop varieties
History of IPA's, hops used traditionally and currently to date. Discussion on malt, malting and kilning process and varieties.
Partial mash brewing cont.
- 1. grain conversion
- 2. yeast propagation
- 3. hop utilization
All-grain brewing: Imperial Stout w/ combo liquid and dry yeast
- 1. equipment set-up
- 2. mashing/sparge/vorlauft
- 3. history
- 4. recipe formulation
- 5. basic water chemistry
- 6. packaging options, ageing, barrels, corni kegs, etc.
Lagering options, temperature control.
Day 4.Advanced equipment, legality know how, packaging, demo of bottling and kegging.
- Module 16: Analyse Phase FEMA and Additional Analysis Methods
- Module 17: Improve Phase Design of Experiments (DOE)
- Module 18: Improve Phase Lean Method
- Module 19: Improve Phase Implementation
- Module 20: Control Phase Statistical Process Control (SPC)
- Module 21: Control Phase Other Controls
- Module 22: Control Phase Maintain Controls and Sustain Improvements
- Module 23: DFSS
- Module 24: Exam Review Prep and Key Concepts
Day 1.
Introduction to extract brewing: Blonde Ale w/ dry yeast
- 1. Sanitation
- 2. equipment
- 3. ingredients
- 4. brewing demonstration, explanation of the entire process (extract, malt, hops, water, chemistry, styles, etc.)
Discussion of the overlying process of wort production, malt extract, hops and the varieties, water, SRM, IBU, BJCP guidelines. The overall history of beer and impact on the world.
Day 2.
Partial mash Brewing: IPA w/ liquid yeast
- 1. grain conversion
- 2. yeast types
- 3. hop varieties
History of IPA's, hops used traditionally and currently to date. Discussion on malt, malting and kilning process and varieties.
Partial mash brewing cont.
- 1. grain conversion
- 2. yeast propagation
- 3. hop utilization
Day 3.
All-grain brewing: Imperial Stout w/ combo liquid and dry yeast
- 1. equipment set-up
- 2. mashing/sparge/vorlauft
- 3. history
- 4. recipe formulation
- 5. basic water chemistry
- 6. packaging options, ageing, barrels, corni kegs, etc.
Lagering options, temperature control.
Day 4.
Advanced equipment, legality know how, packaging, demo of bottling and kegging.
- Module 16: Analyse Phase FEMA and Additional Analysis Methods
- Module 17: Improve Phase Design of Experiments (DOE)
- Module 18: Improve Phase Lean Method
- Module 19: Improve Phase Implementation
- Module 20: Control Phase Statistical Process Control (SPC)
- Module 21: Control Phase Other Controls
- Module 22: Control Phase Maintain Controls and Sustain Improvements
- Module 23: DFSS
- Module 24: Exam Review Prep and Key Concepts
"
Mastering Beer Brewing