My Training Academy

      Mastering Beer Brewing Online

      My Training Academy
      Online

      £49
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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
      Description

      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
      Online
      Starts Different dates available
      Location
      Online

      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.

      Questions & Answers

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      What you'll learn on the course

      Recipe formulation
      History
      Packaging options
      Yeast propagation
      Hop utilization
      Grain conversion
      Hop varieties
      Yeast types
      Ageing
      Barrels
      Corni kegs
      DFSS
      Sustain Improvements
      Lean method
      Liquid yeast
      Malt
      Kilning Process
      History of IPA's
      Hops
      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