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Course Description

The design of an effective beer program requires a foundational understanding of beer and how it is made. This course will immerse you in the making of beer, from the mixing of raw ingredients to packaging and storage. Along the way you will virtually visit breweries both large and small to experience the brewing process, as well as compare beer consumption from cans versus bottles. These activities will culminate with a multi-sensory product evaluation.

Faculty Author

Doug Miller

Benefits to the Learner

  • Discern between different types of raw ingredients used to make beer
  • Explore the overall production of beer and how it impacts the final product
  • Differentiate between the different types of packaging

Target Audience

  • Owners and managers of restaurants, hotels and breweries
  • Bartenders, servers, and other food and beverage professionals
  • Brewers, including home brewers
  • Beer enthusiasts
  • Professionals looking to invest in a brewery

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in
Type
2 week
Dates
Aug 21, 2024 to Sep 03, 2024
Total Number of Hours
10.0
Course Fee(s)
Contract Fee $100.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to order a small amount of beer ingredients before the start of your course. Below please find the list of materials and suggested retailers. We encourage you to order supplies now.

  • Specialty supplies can be purchased from:
  • Purchase one pound of crushed grain from each of the four categories (four pounds in total)
    • Base Malt: Briess or Rahr 2-Row Brewers Malt, Briess Pilsen Malt, or Weyermann German Vienna Malt
    • Roasted Caramel Malt: Briess Caramel 60L or 80L Malt, Weyermann Caramunich II Malt, or Bairds British Crystal 70/80L Malt
    • Dark Roasted Malt: Briess Simpsons, Bairds Chocolate Malt, Briess Black Malt, or Simpsons Coffee Malt
    • Wheat Malt: Rahr White Wheat Malt, or Weyermann Pale Wheat
  • NOTE: Gluten-free students, please purchase one pound each of two gluten-free options (i.e. Sorghum Extract Syrup, Rice Syrup Solids) instead of the crushed grains.
  • Additional supplies needed:
    • Distilled or ionized water- 54 oz (1600 ml)
    • Insulated beverage bottle- 8-12 fl oz
    • Digital or manual thermometer
    • Unbleached cone coffee filter
    • Funnel to hold coffee filter
    • Scale to measure grains
  • NOTE: These items can be purchased from Amazon.com using this public shopping list
Type
2 week
Dates
Nov 13, 2024 to Nov 26, 2024
Total Number of Hours
10.0
Course Fee(s)
Contract Fee $100.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to order a small amount of beer ingredients before the start of your course. Below please find the list of materials and suggested retailers. We encourage you to order supplies now.

  • Specialty supplies can be purchased from:
  • Purchase one pound of crushed grain from each of the four categories (four pounds in total)
    • Base Malt: Briess or Rahr 2-Row Brewers Malt, Briess Pilsen Malt, or Weyermann German Vienna Malt
    • Roasted Caramel Malt: Briess Caramel 60L or 80L Malt, Weyermann Caramunich II Malt, or Bairds British Crystal 70/80L Malt
    • Dark Roasted Malt: Briess Simpsons, Bairds Chocolate Malt, Briess Black Malt, or Simpsons Coffee Malt
    • Wheat Malt: Rahr White Wheat Malt, or Weyermann Pale Wheat
  • NOTE: Gluten-free students, please purchase one pound each of two gluten-free options (i.e. Sorghum Extract Syrup, Rice Syrup Solids) instead of the crushed grains.
  • Additional supplies needed:
    • Distilled or ionized water- 54 oz (1600 ml)
    • Insulated beverage bottle- 8-12 fl oz
    • Digital or manual thermometer
    • Unbleached cone coffee filter
    • Funnel to hold coffee filter
    • Scale to measure grains
  • NOTE: These items can be purchased from Amazon.com using this public shopping list
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