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 techniques 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 includes a tour of a famous craft brewery and beer tasting with a professional sensory scientist. The instructors always encourage questions and an informal exchange of views among those of the brewing, malting, and service and supply communities, and other attendees.

Note: You must be 21 years of age or older to enroll and attend.

Course Code
500061