Skip to main content

Introduction to Craft Beverages and Brewing

intro-to-brew.jpeg

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.

  • Brewing Ingredients
  • Craft Beverage Equipment & Technology
  • Brewery calculations & Recipe Formulation
  • Microbiology for the Craft Beverage Industry 
  • Craft Beverage Packaging 

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:

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

Course Details

Brewing Ingredients | BRW 1300

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:

  • Ockert, Karl The Craft Brewer's Guide to Best Practices,: Management, Regulation and Brewery Design Master Brewers Association of the Americas 2024
  • Ockert, Karl The Craft Brewer's Guide to Best Practices: Raw Materials, Wort Production and Fermentation Master Brewers Association of the Americas 2024
  • Ockert, Karl The Craft Brewer's Guide to Best Practices: Dry Hopping, Sours and Funky Beer Production, Packaging and Utilities Master Brewers Association of the Americas 2024
  • Ockert, Karl The Craft Brewer's Guide to Best Practices: Standard Operating Procedures Master Brewers Association of the Americas 2024

 

Craft Beverage Equipment & Technology  | BRW1205

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: 

  • Ockert, Karl The Craft Brewer's Guide to Best Practices,: Management, Regulation and Brewery Design Master Brewers Association of the Americas 2024
  • Ockert, Karl The Craft Brewer's Guide to Best Practices: Raw Materials, Wort Production and Fermentation Master Brewers Association of the Americas 2024
  • Ockert, Karl The Craft Brewer's Guide to Best Practices: Dry Hopping, Sours and Funky Beer Production, Packaging and Utilities Master Brewers Association of the Americas 2024
  • Ockert, Karl The Craft Brewer's Guide to Best Practices: Standard Operating Procedures Master Brewers Association of the Americas 2024

 

Brewery Calculations & Recipe Formulation | BRW 1304

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:  

  • Annemuller, Gerolf Applied Mathematics for Malting and Brewing Technologies Master  Brewers Association of the Americas 2017 

 

Microbiology for the Craft Beverage Industry | BRW 1200

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:

  • Ockert, Karl The Craft Brewer's Guide to Best Practices: Raw Materials, Wort Production and  Fermentation Master Brewers Association of the Americas 2024  

Craft Beverage Packaging | BRW 1207

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

Do you need more information?

Industry Training & Continuing Education

Phone: 403.556.4740
Toll-Free: 1.800.661.6537
Email: coned@oldscollege.ca