Seminars – Brewing in Practice
Who should attend?
Do you have differences in the aromas, flavours and possibly the colour of your beer between batches?
Are you encountering difficulties in producing a beer with the same flavours, aromas and colour consistently between different batches?
Do you wish to produce a different style of beer, but are having difficulties in the recipe formulation process?
Then we have a seminar covering exactly what you need!
Our Brewing in Practice seminars are for Brewers with experience of brewing regularly and at a professional level. The workshops are an opportunity for an experienced brewer to focus on improving their knowledge on a specific aspect of the brewing process.
How will you benefit?
During the seminars we focus and examine the options related to one specific aspect of brewing. At the end of the workshops, you will have gained a deeper understanding of both the technical as well as the chemical properties active in this cycle of brewing. You will then have the knowledge for experimenting further with the tools to produce a commercially viable and stable product.
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course duration: one day price: CHF 320.– |
The main bad flavours we experience as beer drinkers come from two main areas: during the brewing process (and most likely a by-product of yeast health) and during packaging and handling. You will learn how to recognise and, with practical solutions, avoid problems with off-flavours in your beer. Quality Control, provides a comprehensive introduction to techniques required for commercial brewing. It is suitable for all who wish to advance their knowledge and skills to ensure quality and consistency in their brewing products. During the seminar, you will be putting brewing techniques into perspective by focusing on the requirements of a quality assurance programme and learn how to apply certain quality control techniques on site in your brewery. You will be practising techniques which can then directly be applied to your own brewing process. If you wish to bring your own beer, we will be happy to advise you during the course. Assessment:
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course duration: one day price: CHF 320.– |
During the course of the workshop, we will introduce you to brewing calculations which are used at each stage of the brewing process: from defining the quantities of malt used and calculating the IBUs of a beer to calculating accurately the carbonation of a beer. At the end of the workshop:
Assessment:
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course duration: one day price: CHF 320.–
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In traditional gravity fermentation, CO2 from the beer is allowed to escape. While the process is straightforward, it also requires a lot of transferring, from the primary fermentation vessel to the secondary vessel to bottling and kegging. The transfer process exposes the beer to unwanted oxygen while fermenting, which can cause problems. In pressure fermentation, the fermenter is completely sealed off, and the CO2 is trapped inside the fermenter. There are several advantages to pressure fermentation:
By using pressure, beer will complete the process in the same vessel the fermentation started in. During the seminar, we will show you how to control the fermentation process, check the carbonation levels and discuss what to do when there is not enough carbonation (as well as how to avoid problems with too much carbonation…) We will then transfer the pressurised beer into a keg and during the course day will perform a quality assessment of our pressurised beer. Assessment:
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course duration: one day price: CHF 320.– |
This seminar, provides a comprehensive introduction to the legal requirements and also put into place an HACCP control system for commercial brewing. It is suitable for all who wish to advance their knowledge and skills to ensure quality and consistency in their brewing products. During the seminar, you will be putting brewing techniques into perspective by focusing on the requirements of an HACCP programme and learn how to apply control techniques on site in your brewery. Assessment:
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Off-flavours and Quality Assurance
Pressurised Brewing and Kegging under Pressure
Legal Requirements for Brewing and HACCPPlease note, our Brewing Seminars are currently only available in the French and German languages, on request we can accommodate English speakers.
To register for one of our Seminars in Brewing, please follow this link…