My Training Academy

Mastering Beer Brewing Online

My Training Academy

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Important information

Typology Course
Methodology Online
Class hours 35h
Duration 4 Days
Start Different dates available
Online campus Yes
Delivery of study materials Yes
Support service Yes
  • Course
  • Online
  • 35h
  • Duration:
    4 Days
  • Start:
    Different dates available
  • Online campus
  • Delivery of study materials
  • Support service

Take your passion for brewing to a new level! Emagister offers you to join Bob Sylvester, Belgian-Belgian beers brewer (Belgium, France, USA) of worldwide renown, as he takes it through the entire brewing process from start to finish. In the course of the way, you will receive a deep knowledge of the different varieties of ingredients (yeast / bacteria, grains, hops) and processes (extract, dry hops, barrel aging) that are used in craft beer as you learn how to make a beer. Blonde Ale, an IPA and an Imperial Stout.

Beer brewing is undergoing a profound change and many of the successful indie brewers of today started making beer in their garages. This course is specially developed for beer enthusiasts who want to go beyond the standard "home-made package" packages and really go deep into the process. You will receive the kind of information that a brewmaster would normally impart only to his apprentice and you will leave with enough understanding to not only try to make these tasty beers, but also to improvise and experiment as experts do today.

The course has been planned and thought to teach you the real world knowledge that you can use from the first day. It is very flexible, so you can set your own study time and study at your own pace.

We instruct our students with the best standards, providing expert training guided by an instructor through our state-of-the-art online learning platform. Do not wait any longer to start this magnificent course! Request more information in Emagister!

Facilities (1)
Where and when
Starts Location
Different dates available
Starts Different dates available

To take into account

· 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.

· What marks this course apart?

You'll sit an online exam. We provide interactive quizzes after each module to ensure you're fully prepared for the real thing. Once you've passed with at least 80%, you'll be awarded your certificate.

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Achievements for this centre

This centre has demonstrated its quality on Emagister
3 years with Emagister

What you'll learn on the course

Recipe formulation
Packaging options
Yeast propagation
Hop utilization
Grain conversion
Hop varieties
Yeast types
Corni kegs
Sustain Improvements
Lean method
Liquid yeast
Kilning Process
History of IPA's
Equipment set-up

Course programme

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

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