For upcoming dates & course tuition costs, click here to download our complete catalog & registration forms in Acrobat PDF format

BASIC-LEVEL BREWING COURSE
No prior brewing knowledge required

Also available as a Siebel Institute “On-Site Training” course. (See the “On-Site Training” course page for complete information)

The Siebel Institute Master of Beer Styles course is designed to give professional brewers the skills they need to create award-winning ales, lagers and specialty beers. Using the styles guidelines created for the Association of Brewers' World Beer Cup, this course provides in-depth analysis of the techniques and technologies used to design and brew the full range of established and emerging styles. Topics included in this intensive 3-day course include:

• The purpose, origins & evolution of styles
• Recipe formulation mechanics (grist bill and hop bill calculations)
• Style-specific formulation and process planning
• Benchmarking style parameters: gravity, color, alcohol, BU, and more
• The flavor contributions of raw ingredients: malts, adjuncts, hops, water, specialty ingredients including details & contact information on raw ingredient suppliers
• Yeast: selection for style, propagation, sources, alternate fermentation organisms, handling multiple yeasts
• Brewhouse: dealing with difficult ingredients, sour mashing, adjunct use, alternate mashing techniques
• Fermentation: pitching rates, temperature effects, high-alcohol fermentation, multiple fermentations, specialty (steam, cream) and more
• Aging & maturation: effects of aging, storage on wood, bottle and cask conditioning
• Beer evaluation: benchmark comparisons, key attributes by style, off-flavors & aromas, competitive judging

Instruction & content for the Master of Beer Styles course is provided by two recognized Style Masters: Ray Daniels and Randy Mosher.

Ray Daniels is the author of Designing Great Beers: The Ultimate Guide To Brewing Classic Beer Styles, and co-author of Brown Ales and Smoked Beers. His books and lectures on beer design have helped countless brewers formulate award-winning beers based on classic styles, modern techniques, and their own vision of the perfect beer. Ray serves as Editor-in-Chief for The New Brewer and Zymurgy magazines and is a top graduate of the Siebel Institute of Technology Diploma program as well as a candidate for the masters degree in Brewing and Distilling at Heriot-Watt University. He is the co-founder and organizer of the Real Ale Festival held each year in Chicago.

Randy Mosher is the author of "The Brewers Companion", which was called " A spectacular resource for homebrewers and microbrewers alike." by Beer, The Magazine. Randy has contributed articles regarding brewing and beer styles to some of the world's leading brewing publications, and he is currently the Homebrew Editor and a contributing writer for All About Beer magazine. He has lectured on brewing & beer styles across the country (including at the Smithsonian Institution) and has brewed obscure beer styles and presented them in a joint appearance with noted beer expert Michael Jackson as part of an ongoing effort to revive extinct historical beers.

During the course, each style category and sub-category is presented in detail, with emphasis on the methodology used to brew beer that matches the style parameters while retaining the brewer's own artistic interpretation "beyond the benchmarks." Students will do extensive taste analysis of commercially produced beers that are the standard bearers for their respective styles. Due to the advanced nature of this course, we ask that those attending have as a minimum requirement advanced homebrewing experience (knowledge of the fermentation process especially). Those with either professional brewing experience or formal training in the equivalent of our two-week WBA Concise course will find this course highly valuable in formulating and perfecting beer for competitions such as the World Beer Cup and Great American Beer Festival, as well as for expanding their selection of brewing styles.