W22: Beer Production and Quality Control
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Beer Production and Quality Control picks up from the Raw Materials and Wort Production module to provide training in technologies from the completion of wort boiling and cooling through fermentation and maturation to the evaluation of packaged beer.
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This module offers in-depth instruction in fermentation and maturation, including all aspects of yeast handling and performance. Extensive classroom time is dedicated to the science of fermentation and its role in defining many of the key attributed of finished beer.
This module also includes instruction in the process of quality control and 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.
W11: Advanced Brewing Theory Program
W10: International Diploma In Brewing Technology Program
W40: Master Brewer Program
All students applying for a program, module or course must be at least twenty-one (21) years of age.
This advanced program or module requires students to have a specific knowledge of brewing theory and/or related sciences in order to be successful in the assessment process by having either successfully completed one of the following, with exception of Modules 5 and 7 (see exceptions info below).
(a) Successfully passing the Concise Course in Brewing Technology (campus or online), or
(b) Successfully passing the online assessment
Exceptions: To qualify for Module 5, one must have successfully completed all Modules 1-3. To qualify for Module 7, one must have successfully passed Modules 1-6