Intensive Brewing Science for Practical Brewing

Receive an intensive introduction to the sciences of brewing, drawing a direct connection between brewing science and brewing practice in this popular short course. Build your understanding of the technological and biochemical aspects of the brewing process, including raw materials, malting, brewing, fermentation and finishing. Engineering concepts, sanitation, sensory evaluation and quality control are integrated with the main subject matter. Instructors stress the reasons for brewing practices and the relationship between raw materials or processes and product quality. In addition to formal lectures, the course encourages an informal and stimulating exchange of views among maltsters, brewers and those in allied trades.

This course is not currently scheduled.
Please notify me the next time this course is offered.