Siebel Institute Advanced Homebrewing Program

When:
July 22nd through July 26th, 2013
Where:
Chicago Campus - Chicago
Level:
Intermediate  
Reference-Code:
S50-13-1
Category:
Home Brewing Courses
Enrollment:
Closed
Course Materials:
Electronic copies of the lectures (PDF) are included in the tuition.
Printed copies are available for an additional USD 50.00 and have to be ordered at the time of application.

The first-ever advanced one-week program designed specifically for homebrewers, the Advanced Homebrewing Program takes hobby brewers beyond beer kits and extract brewing into the realm of advanced brewing techniques. Siebel Institute created the content of the Advanced Homebrewing Program by adapting our professional educational content for application in the small-scale environment of homebrewing. Course materials concentrate on giving brewers the control they need to create the results they are looking for, no matter how complex the beer style or recipe.

The Advanced Homebrewing Program will take students past their basic homebrewing skills and allow them to brew with greater ease, flexibility, and accuracy.

The brew system and accessories are provided by one of the industry’s leading suppliers of small brewing equipment: Beer, Beer, and More Beer. Students will learn on a variety of equipment configurations ranging from inexpensive “stovetop systems” to advanced stainless multi-vessel tower configurations.

After Hours: Discovering Chicago's Vibrant Beer Scene

Along with being one of the world's most vibrant cities, Chicago hosts one of the nation's most vibrant beer cultures. From the multi-award winning brewpubs to the dozens of beer bars, gastropubs and brew-friendly restaurants, Chicago offers beer lovers an amazing opportunity to explore and experience the best of American brewing.

The course content for this program addresses every key area of small-scale brewing:

  • Brewing Process
  • Brewing Water
  • Composition of Grain & Malting
  • Specialty Malts & Adjuncts/Cereals
  • Hops & Other Herbs
  • Brewing Calculations & Recipe Formulation
  • Milling & Adjunct Preparation
  • Enzymes in Brewing
  • Cleaning and Sanitizing
  • Mashing, Sparging & Lautering
  • Wort Boiling & Clarification
  • Wort Cooling and Aeration
  • Nature of Yeast & Yeast selection
  • Yeast Handling & Fermentation Practices
  • Maturation & Aging
  • Clarification & Filtration
  • Carbonation / Air Exclusion
  • In-package Conditioning
  • Basic Home Draught Systems
  • Sensory Evaluation

Intermediate-Level Brewing Course

Prior brewing knowledge is not required, but students will benefit from existing knowledge of brewing technologies and/or related sciences.


Ray Daniels
Ray Daniels
Ray Daniels is a veteran brewer and craft beer marketer with expertise in beer evaluation, classic styles and recipe formulation, public relations and event management as well as overall business management. He is the author of Designing Great Beers, co-author of Brown Ales and Smoked Beers and editor of the Brewers Association’s Guide to Starting Your Own Brewery. He is a top graduate of Siebel Institute Diploma program and holds an MBA from Harvard.
Randy Mosher
Randy Mosher
Randy Mosher is the author of "The Brewers Companion", has contributed articles regarding brewing and beer styles to some of the world’s leading brewing publications, and 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 been involved in an ongoing effort to revive extinct historical beers.
Chris Graham
Chris Graham
Chris Graham is the Vice-President of Beer, Beer, & More Beer, one of the world’s largest retailers of equipment & supplies forhome and craft brewers. Chris & More Beer provide the equipment used in the Advanced Homebrewing Course, including theamazing “Sculpture” brewing system that brings the consistency & control of a professional brew system to the hobby brewer.
Chris White
Chris White
Dr. Chris White holds an M.S. and a Ph.D. in Biochemistry from the University of California, San Diego, as well as a B.S. in Biochemistry from The University of California, Davis. Dr. White is a lecturer in the Chemistry and Biochemistry Department at the University of California, San Diego, and is a member of the American Society for Brewing Chemists and the Master Brewers Association of America. Chris White is the president of White Labs Inc.,a major supplier of yeast to the world's fermentation industry. Dr. White is a member of the Siebel Institute faculty.

This program is also offered on the following dates:

Date Course Venue  
Jul, 20th - Jul, 24th 2015 Siebel Institute Advanced Homebrewing Program Chicago Campus » Details

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