The Essential Quality Control course provides the basic fundamental knowledge necessary to achieve the highest levels of consistency and quality. In line with any successful Quality Program, this course includes: implementing comprehensive sensory evaluation, using high quality basic instrumentation, and following proper and accepted methods. The instructors will focus on yeast management, basic microbiological and chemical testing, as well as the assessment of primary tastes and the origin of some off-flavors compounds. Lectures are supported with intensive hands-on learning dealing with the basic procedures used to evaluate the most critical phase of production.
The practical lab methods and techniques used in this course are the standard in the brewing industry, having been created and tested by the internationally recognized Association of Brewing Chemists (ASBC) and the European Brewing Congress (EBC).
All students applying for a program, module or course must be of legal drinking age.
Prior knowledge of brewing process basics through either homebrewing (1 years) or having previously completed successfully the Executive Overview of the Brewing Process course is required.
Your learning experience will include theory and practical applications in areas of sensory evaluation, basic analytical and microbiological techniques.