Certificate-Brewing in Practice – Complete course over 4 days
Date / Datum
07/08/2024
heure / Zeit
08:30
lieu du cours / Kursstandort
The Beverage Institute
Who should attend?
For those with little or no practical experience, the “Brewing in Practice” course will provide you with all the elements you need to get to grips with the brewing process, select and operate brewing equipment at a small commercial or amateur level.
Assesment :
| Wednesday, the 7th of August 2024 | |
| from 08:15 | Welcome |
| 08:30 | Introduction to the course and the learning outcomes |
| 08:40 | Brewing in practice – choice of beer to brew |
| 09:00 | Introduction to malting |
| 09:30 | Measurement to take note of: Plato & pH |
| 11:30 | Lunch break |
| 12:30 | Conversion of starch into sugar and the activation temperature for enzymes |
| 14:00 | Brewing and Boiling in practice |
| 15:00 | Whirlpool and cooling of wort in practice |
| 16:00 | Fermentation under pressure |
| 16:30 | Questions and end of the first course day |
| Wednesday, the 14th of August 2024 | |
| from 08:15 | Welcome |
| 08:30 | The schedule for the day |
| 08:40 | Calculating – Malt Calculating – Hops |
| 10:00 | Bottling and kegging (cornelius keg) advantages et disadvantages |
| 11:30 | Lunch break |
| 12:30 | Plato & Sugar Calculation for carbonation |
| 14:00 | Controlling the fermentation under pressure |
| 14:10 | HACCP |
| 16:30 | Questions and end of the second day |
| Wednesday the 21st of August 2024 | |
| from 08:15 | Welcome |
| 08:30 | The schedule for the day |
| 08:40 | Tasting of the beer we bottled |
| 09:00 | HACCP & Quality Assurance |
| 09:30 | Transfer of our beer into the bright tank |
| 11:30 | Lunch break |
| 12:30 | Beer faults |
| 13:30 | HACCP – Quality Assurance |
| 15:30 | Recognising faults in beer |
| 16:30 | Questions and end of the third course day |
| Wednesday, the 28th of August 2024 | |
| from 08:15 | Welcome |
| 08:30 | The schedule for the day |
| 08:40 | Carbonating the beer in the bright tank |
| 09:00 | Carbonation level |
| 10:00 | Quality control |
| 11:30 | Lunch break |
| 12:30 | Kegging under pressure |
| 13:30 | Cleaning in place (CIP) |
| 14:30 | Tasting of the beers we put into keg |
| 15:00 | Questions and Feedback |
| 15:30 | Examination |
| 16:30 | End of the course and the examination |
- Theory – an exam consisting of multiple-choice and short-answer questions and calculations based on the course content
- brew a beer to specifications
- accurately calculate the addition of raw materials
- accurately calculate and manage the various stages of the process, such as colour, carbonation and reaching the target gravity at the end of boiling
- avoid off-flavours in the beers you brew and recognise potential off-flavours
- identify the main styles of beer and the ingredients used in each one explain how the choice of malt(s) affects each style discuss the interactions between malt and hops and the other additions to the brewing process: water and yeast. This course covers the practical elements leading to the IBD General Brewing Certificate