Practical Craft Brewing part 1 – Control in the brewing process

Who should attend?

The Practical Craft Brewer’s Course (part 1) is a five day course which provides a practical introduction to the process and requirements of commercial brewing on a “Craft” scale. It is suitable for both those considering brewing as a possible career change, a business opportunity, or for an amateur brewer, who would like to “step-up” to a larger scale brewing capacity and experiment with different recipes or improve their current brewing practices.

For the course, a background knowledge of brewing is a definite advantage so that you can fully benefit from the course, but not a requirement.

How will you benefit?

Typical candidates are all who are currently working in sales, marketing, finance and would benefit from brewing production knowledge.

However, the course is also beneficial to all who have an interest in developing their practical knowledge in brewing beer and developing recipes.

Outline programme

  • Overview of the Beer production process
  • Raw materials for wort production 1 – Malt
  • Raw materials for wort production 2 – Water
  • Raw materials for wort production 3 – Hops
  • Raw materials for wort production 4 – Yeast
  • Conversion of Starch to Sugar – Mashing
  • Wort Boiling
  • Hygiene and Safety in the Brewery
  • Fermentation Practice
  • Beer Conditioning
  • Packaging of Beer
  • Beer Quality – Process Control
  • Beer Quality – Flavour and Microbiological Contamination
  • Systematic Approach to Tasting Beer

During the course, you will be involved in the process of producing an example from a variety of beer styles, including: lager, stout, ale, among others…

Included in the course price are: The course material, access to our study support site for the duration of the course, the beer samples tasted during the course.

Required prior learning for the course: a definite advantage to have already been involved in brewing, however a theoretical knowledge of brewing would also be acceptable 

Guided Learning Hours: it is recommended that to fully benefit from the course, that the candidate should allocate at least 40 hours of self-study to fully benefit from the learning of this course.

Assessment: there is no examination for this course, but the course content will assist with the knowledge (both practical and theoretical) to support you in your study for the IBD General Certificate in Brewing to gain an officially recognised qualification.

Learning outcomes – at the end of this course the candidate should be able to:

  • Show an awareness of the importance of each stage of the production process
  • Brew beer successfully on a small scale (craft)
  • Perform quality control on the various stages of production
  • Know the importance of Health and Safety in a Brewery
  • Condition beer according to the brewery’s requirements
  • this course covers the practical elements leading to the IBD’s “General Certificate in Brewing” qualification (available in the English language)

Progression Routes – upon completion of the Practical Craft Brewing course, the candidate may progress to our Masterclasses and also to the Institute of Brewing and Distilling qualifications:

IBD – General Certificate in Brewing: The General Certificate in Brewing gives international recognition of the basic, under-pinning scientific knowledge and understanding in the principles of brewing operations

IBD – Diploma in Brewing: The Diploma in Brewing is a measure of the candidate’s theoretical knowledge of brewing science and technology. The objective of the Diploma in Brewing is to give international recognition of comprehensive knowledge and understanding of the principles of brewing science and technology

Please note that our practical brewing courses are currently only available in the French and German languages, on request we can accommodate English speakers.

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