Siebel Institute of Technology

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Busting Myths on Dry YeastResource

2024 GHF Scholarship Announced!Resource

Siebel Institute, Lallemand Brewing Celebrate Collaboration with BERO Non-alcoholic Beer BrandResource

Three NEW Extended Faculty members!Resource

AdjunctsSpecialized Lecture

A thorough review of traditional adjuncts, how they are classified and used. A discussion of their advantages and disadvantages.

Introduction to HopsSpecialized Lecture

An Introduction to this essential beer ingredients, including some history, and its method of cultivation. Some varieties are presented and techniques of evaluation discussed.

Hops: Types and FormsSpecialized Lecture

This lecture briefly describes the different types and forms of hops and how they are produced. As well, mostly important for the brewers, the actual utilization rate of those different types of hops is addressed. It is important because the hops that you have so carefully selected must be preserved in order to achieve the highest bitterness, and desired aromatic contribution.

Brewery HazardsSpecialized Lecture

Safety should be a critical part of the work culture at your brewery, whether you are the owner, the brewer, or a staff member working in the office area. Every person in the operation has a role to play in safety improvement. This lecture discusses specific precautions and practices to reduce risks inherent to a brewery environment.

MillingSpecialized Lecture

This lecture covers the critical aspects of the milling process: its purpose, the overall grain handling operation, and typical issues that can impact efficiency.

Wort Separation – LauteringSpecialized Lecture

You have patiently went through the mashing process, and have achieved the desire spectrum of carbohydrates, and other nutrients essential for the perfect fermentation. You need to separate this liquid gold from the mash: lautering is the most common method to do so. Since the lauter tun is a vessel unique to the brewing industry, it is important to know and understand the terminology associated with it. By describing in detail the lautering cycle, this lecture presents the priorities and principles behind mash clarification, and emphasizes the constant operational compromises that need to be taken into considerations. Finally, some common problems and some possible approaches are discussed before taking a peak at the new technology and design of the modern lauter tuns.

Mash FiltersSpecialized Lecture

Wort separation is a very important step of the brewing process. Although lauter tun is the most common vessel design to achieve this goal, the mash filter is becoming a very viable alternative even for the smaller craft brewer. This technology has been proven to produce beers that are very similar to those produced using a lauter tun. This lecture covers in detail the design, operation, benefits, and drawbacks of the mash filter.

Wort BoilingSpecialized Lecture

It seems like every stone carving of ancient brewing has the Brewer with their concoction sitting on top of a fire pit with steam rising out of the cauldron. Why those early Brewers saw a need to heat the liquid may be a mystery to any one observing? However now we know that sterilization of the wort is critical to ensuring that the yeast will not have any competition for the nutrients and carbohydrates that we worked so hard to create during Mashing. So Boiling, like malting, mashing, and lautering is a very important step in the brewing process. Like those steps mentioned, consistency in the process will lead to a predictable outcome. The Boiling process is also expensive considering the amount of BTUs that goes into the wort during heating and then pulled out during cooling. So Wort Boiling needs to be done with care and vigilance.

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