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IMPORTANT: ADVANCED-LEVEL BREWING COURSE
Course/program requires students to have specific knowledge of brewing technologies and/or related sciences in order to enroll. To assess your readiness to participate, please contact Keith Lemcke at klemcke@siebelinstitute.com requesting an assessment review for your chosen course/program.

Beer Production & Quality Control picks up from the Raw Materials and Wort Production course to provide training in technologies from the completion of wort cooling & boiling to the evaluation of packaged beer. This course offers in-depth instruction in fermentation and maturation, including all aspects of yeast handling and performance. This course also includes instruction in the process of quality control & assurance, ensuring that students understand the critical role that QA/QC plays in retaining the consistency and longevity of beer and other malt-based fermented products.

This two-week program forms Module 2 of the World Brewing Academy Associate in Brewing Technology and International Diploma in Brewing Technology programs. Students can elect to attend the other courses that form the Associate & Diploma programs at a later date so that they may complete these programs at their own pace.

Course Syllabus

Yeast Metabolism
Fermentation Variables
Yeast Morphology
Yeast Quality Measurement
Yeast - Genetic Characteristics
Yeast - Flavor Compounds
Yeast Cultures / Propagation
Yeast - Physical Behavior
Maturation / Storage Principles
Beer Hazes
Yeast Nutrition
Fermentation Variable Effects
Brewing Yeast Characteristics
Styles Tasting
Yeast Handling / Management
Fermenting Operations
Beer Hazes
Quality Management
Beer Gushing
Beer Spoilage Organisms
Cellar Cleaning / Sanitation
Centrifugal Sedimentation
Beer Foam
Taste Panels
Laboratory Analysis
Filtration
Detection Methods
Beer Color
Beer Flavor Components
Styles Tasting
Flavor Stability
Control Factors