What can you expect from this program?
Discover the essence of craft beverages and brewing in our comprehensive online program tailored for aspiring brewers entering beer-related and brewery-related industries. Dive into the science, technology, and recipe formulations across five dynamic courses covering brewing ingredients, equipment, calculations, microbiology, and packaging. Join us online to unlock the secrets of crafting exceptional brews and kickstart your journey in the vibrant world of brewing.
Delivery: Online
Dates: This program consists of 5 online courses, each is 7 weeks long.
Costs & Fees: Please see course specifics below
Registration Deadline: 2 weeks prior to course start date. Pending availability; late registrations may be accepted with a late fee. Limited space available so register early.
Pre-Requisites: There are no pre-requisites, however, high school education and English language proficiency is highly recommended. It is advisable to take Brewing Ingredient and Craft Beverage Equipment & Technology courses, prior to taking the other Intro to Brewing courses.
Note: Students wishing to enroll in the on-campus Craft Beverage and Brewery Operations Diploma program at Olds College, are eligible to apply for Recognition of Prior Learning 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.
Credential: Non-credit Certificate of Professional and Continuing Education
(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)
Upon successful completion of this program, students will be able to:
Dates: September 9 - October 11, 2024
Total Cost: $633.30 (including fees) (textbook not included)
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. Alternative beverage ingredients will also be discussed.
Required Text:
Dates: October 21 - November 22, 2024
Total Cost: $633.30 (including fees) (textbook not included)
Prerequisites: None
Delivery Method: Online
In this course students will learn the basics of unit operations and processing equipment used in modern commercial craft beverage production. Students will be expected to design craft beverage equipment layout.
Required Text:
Dates: January 6 - February 7, 2025
Total Cost: $633.30 (including fees) (textbook not included)
Prerequisites: None
Delivery Method: Online
In this course students 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. Students will be able to develop their own recipes and test them in the practical brewing courses.
Required Text:
Dates: February 18 - March 21, 2025
Total Cost: $633.30 (including fees) (textbook not included)
Prerequisites: None
Delivery Method: Online
This course will focus on microorganisms involved in craft beverage 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
Required Text:
Dates: March 31 - May 2, 2025
Total Cost: $633.30 (including fees) (textbook not included)
Prerequisites: None
Delivery Method: Online
Students will develop a knowledge of bottling, canning and kegging alcoholic and non-alcoholic beverages that emphasizes best practices and their impact on product quality, stability, and shelf life. Students will also determine how process control throughout the production and packaging processes directly relates to beverage quality and shelf stability. Principles of labelling including compliance with government mandates and packaging line design will also be covered.
Recommended Text: Kunze, Wolfgang. 2019. Technology Brewing and Malting 6th Edition. Master Brewers Association of the Americas. ISBN: ISBN: 978-3-921690-87-1
Phone: 403.556.4740
Toll-Free: 1.800.661.6537
Email: coned@oldscollege.ca