The Siebel Institute Master of Beer Styles course is designed to give professional brewers the skills they need to create awardwinning 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.

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

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.

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