Brewing Ingredients | BRW 1300
Dates: September 11 - October 13, 2023
Total Cost: $582.21 (textbook not included)
Tuition: $536.55
Student Services Fee: $45.66
Prerequisites: None
Delivery Method: Online
In this course, the student will learn how various ingredients in the beer making process affect the style and quality of beer and will examine barley and malting; the growing and selection of barley, the different varieties for malting and the technology and science of malting grains for different beer styles. The student will analyze malt, specialty malts and adjuncts and examine the growing of hops and varieties of hops that come from principal production areas worldwide. The student will investigate the effect of hops on the production of wort and the development of beer flavour.
Required Text:
- Hieronymus, S. 2012. For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops. Brewers Publications, ISBN-13: 978-1938469015
- Mallett, J. 2014. Malt: A Practical Guide from the Field to Brewhouse. Brewers Publications, ISBN-13: 978-1938469121
- Palmer, J. 2013. Water: A Comprehensive Guide for Brewers. Brewers Publications ISBN-10: 0937381993; ISBN-13: 978-0937381991
Brewery Equipment and Technology | BRW 1205
Dates: October 23 - November 24, 2023
Total Cost: $582.21 (textbook not included)
Tuition: $536.55
Student Services Fee: $45.66
Prerequisites: None
Delivery Method: Online
In this course you will learn the basics of unit operations and processing equipment used in modern commercial beer making. The online modules will explore a variety of equipment from filtration to packaging. You will investigate scheduling, record keeping, packaging techniques, basic tanks and temperature controls, lauter tuns, mash filters and wort boiling systems.
Required Text: Okert, Karl, 2005. Practical Handbook for the Specialty Brewer. Master Brewers Association of America. Volumes 1, 2, and 3 (sold as a set) 2nd Edition.
Brewhouse Calculations and Recipe Formulation | BRW 1304
Dates: January 8 - February 9, 2024
Total Cost: $582.21 (textbook not included)
Tuition: $536.55
Student Services Fee: $45.66
Prerequisites: None
Delivery Method: Online
In this course you will learn to use mathematics in the brewery in materials control and development of beer recipes to determine precise alcohol levels, and grain and hop usage rates. You will develop your own recipes in the brewing courses.
Required Text: Holle, Stephen R. 2010. A Handbook of Basic Brewing Calculations. Master Brewers Association of America.
Brewing Microbiology | BRW 1200
Dates: February 20 - March 22, 2024
Total Cost: $582.21 (textbook not included)
Tuition: $536.55
Student Services Fee: $45.66
Prerequisites: None
Delivery Method: Online
This course will focus on microorganisms involved in beer production. Students will develop an awareness and understanding of the importance of the biology of yeasts, their growth, propagation and management. Students will also be exposed to other organisms that influence brewing and the role played by enzymes. Online exercises will investigate biology, cultivation, purification, and identification of yeast and bacteria involved in beer production.
Required Text: White, Chris. 2010. Yeast: The Practical Guide to Beer Fermentation. Brewers Publications
Brewery Packaging | BRW 1207
Dates: April 8 - May 10, 2024
Total Cost: $582.21 (textbook not included)
Tuition: $536.55
Student Services Fee: $45.66
Prerequisites: None
Delivery Method: Online
In this course, the student will develop a basic knowledge of bottling, canning and kegging beer, emphasizing best practices and their impact on product stability and shelf life. Students will learn how issues of colloidal stability, microbiological stability and oxygen pickup relate to processing techniques and how packaging quality control tests relate to process control. Students will investigate how draught system design and maintenance relates back to the core of delivering beer at its best to the consumer. Students will learn principles of labelling and packaging line design. Students will learn the importance of Health and Safety in the workplace.
Required Text: Klimovitz, R. Ockert, K. 2014. Beer Packaging. Master Brewers Association of the Americas. 2nd Edition. ISBN: 978-0-9787726-7-3