Course 3: Brewing Lab

Participants will attend a brewing lab in rotation groups to make beer firsthand. Each participant will have the chance to brew a selected beer type from start to finish, including milling grain, mashing in, adding hops, boiling, transferring to the fermenter, pitching yeast, maturing, carbonating, and kegging. The importance of traditional and professional brewing practices (e.g., safety, aseptic technique, equipment operation, etc.) will be implemented. Some aspects of quality control/quality assurance will be addressed, including sampling and evaluation via lab practices of beer and yeast during the brewing and fermentation processes.

This is a 3-week, online asynchronous and in-person hybrid course.
On-site hands-on workshops: schedule TBD

Learning Outcomes:
1. Formulate brewing recipes that reflect characteristics of primary beer styles
2. Demonstrate the ability to design and brew a beer that meets generally accepted standards
3. Perform analytical measurements using industry-recognized standard methods and instrumentation on raw materials, in-process streams, finished products, and packaged beer for the purpose of assessing their quality
4. Demonstrate knowledge of sustainability practices for raw materials, water, energy, processing, and waste