Introduction to Brewing Certificate

Introduction to Brewing

What can you expect from this program?  

This online introductory program prepares graduates for employment in the expanding brewery, microbrewery and brewpub industries. The program provides insight into brewing science and technology, recipe formulations, and packaging. Each course may be taken as a stand-alone course and when all five courses are completed successfully, the student will receive an Introduction to Brewing Certificate.

What will you learn?

This program includes instruction in brewing ingredients, equipment and technology, calculations, microbiology, and packaging. Upon successful completion of this program, students will be able to:

  1. Examine the processing parameters for brewing ingredients.
  2. Identify and characterize the production of key brewing ingredients.
  3. Identify, select and utilize process technology practices in brewery operations, packaging and handling.
  4. Design a functional brewery operation, from an equipment standpoint.
  5. Utilize computer applications for brewery operations.
  6. Apply the common internationally used brewing measurement systems.
  7. Formulate and develop a beer recipe for the market place.
  8. Explain the microbiology of microorganisms in brewing ingredients, wort and beer as it relate to quality and flavour production.
  9. Identify techniques for cleaning and sanitation of packaging systems  
  10. Compare packaging containers and materials employed in the brewing industry.

Delivery: online

Registration Deadline: 2 weeks prior to class start date

Dates: This program consists of 5 online courses, each is 7 weeks long.

Pre-Requisites: There are no pre-requisites, however, high school education and English language proficiency is highly recommended. It is advisable to take Brewing Ingredients and Brewery Equipment and Technology courses, prior to taking the other Intro to Brewing courses.

Note: Students wishing to enroll in the on-campus Brewmaster and Brewery Operations Management Diploma program at Olds College, are eligible to apply for Recognition of Prior Learning to receive transfer credit for the applicable courses completed online.  Note: Completion of the online courses does not guarantee admission into the on-campus program. Students must be 18 years of age or older to enroll.

Fees: $799 +GST per course + Required Texts

(Note that the required textbooks are the responsibility of the student. It is suggested to wait until 2 weeks prior to the course start date to purchase materials as the courses will be cancelled if minimum enrollment is not received)

Brewing Ingredients / September 16 – November 1, 2019

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 

Brewery Equipment and Technology / November 4 – December 20, 2019

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. Vol 1. 2nd Edition.


Brewhouse Calculations and Recipe Formulation / January 6 – February 21, 2020

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 / February 24 – April 10, 2020

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:

  • Priest, F.G. and Stewart, G.G. 2006. Handbook of Brewing. Boca Raton: CRC Press & Taylor Francis Group 2nd Edition
  • White, Chris. 2010. Yeast: The Practical Guide to Beer Fermentation. Brewers Publications

Brew Packaging / April 20 – June 5, 2020

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