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Thread: Intensive Brewing Course

  1. #1
    Join Date
    Jan 2006
    Lac-Simon, Quebec, Canada

    Intensive Brewing Course

    40 hours training course for the brewing industry is offered to all the persons interested to improve their knowledge in this particular field of activity. This course offers an intensive introduction to the science of brewing, and directly connects brewing science with brewing practice. The program covers the technological and biochemical aspects of the brewing process, including raw materials, malting, brewing, fermentation and finishing. Sensory evaluation and quality control are integrated with the main subject matter.

    The course starts at 8:30 till 16:30 from Monday to Friday, May 14th to 18th 2018. It will be held at a microbrewery Off Track Brewing, 275 Rocky Lake Drive (Unit #3), Bedford, NS.

    Course fees

    The cost: 1425 $ plus taxes for a total amount of 1638,75 $. A check at the amount mentioned above is required to confirm the presence of the participant.

    Check to the order of : Consultation CarMic Inc.

    Dead line to subscribe: April 27th 2018.

    The course material will be supplied to each participant.


    We will limit the number of participants to 12 for better efficiency.

    For any details regarding the course, please contact me by telephone at: (819) 428-1622 or my cellular at (514) 712-1469 or E-mail;

    The participants are invited to bring along a malt milled sample and some beers that they make to share with others (taste profile)



    • An overview of brewing from the raw materials to bottling

    • Brewing Raw Material and their importance ;
    • Water (pH, hardness, alkalinity, calcium, carbon filtration, salts, acidification or de-acification, etc) ;
    • Barley and malting (barley characteristics, malting process, malt specifications versus brewing process) ;
    • Specialty malts (characteristics related to recipes formulation (suggested addition rates), flavor and foam stability);
    • Brewing adjuncts (wheat, corn, rice, syrups, fruits, honey, spices, etc) ;
    • Hops (growing, characteristics, addition rates) ;


    • Theory and practical techniques for the Brewing courses ;
    • Recipe formulation ;
    • BME and yield calculation ;
    • Raw material reception and storage ;
    • Milling (proper grind to obtain proper bed porosity and yield extract) ;
    • Mashing (enzyme activity related to temperature, pH and water to grist ratio, single infusion, step mashing and decoction) ;
    • Lautering (efficiency versus wort clarity and yield, stuck mash and what to do) ;
    • Hop boiling (coagulation, Maillard reaction, evaporation rate, oxidation, hop isomerization, time of addition, etc) and additives (yeast food, zinc sulfate, irish moss, etc).
    • Whirlpool (efficiency of trub separation from the wort, minimization of trub carry over, whirlpool and settling time).


    • Theory and practical techniques for the Brewing courses ;
    • Wort cooling ;
    • Aeration (glycogen and lipids)
    • Under and over oxygenation
    • Temperature control.
    • Theory and practical techniques of the fermentation ;
    • Yeast ;
    • Yeast strains (ale lager and lager properties) ;
    • Attenuation limits (ADF and RDF)
    • Flocculation properties
    • By-products specificity
    • Fermentation temperature
    • Yeast pitching (rate, viability, vitality) ;
    • Under and over pitching
    • Proper method
    • Yeast storage (temperature, time) ;
    • Vessel specification
    • Handling procedure
    • Yeast contamination ;
    • Bacteria (gram + and -)
    • HLP testing
    • Wild yeast
    • Yeast washing ;
    • Harvesting (proper handling);
    • Centrifuge
    • Small modified keg or Cornelius
    • Yeast propagation method ;
    • Viability (dead cell count ; methyl blue stain) ;
    • Vitality (iodine testing) ;
    • Flocculation (properties).
    • Degree of flocculation versus attenuation and diacetyl control


    • Fermentation ;
    • Yeast sugars intake with other nutrients such as amino acids, minerals and vitamins;
    • Fermentation profile (Temperature controls, Crabtree effect) ;
    • Equipment (fermentor, pumps, hoses, etc) ;
    • Double and triple fermentation (yeast and sugar addition) ;
    • Fermentation by-products ;
    • Fusel alcohols, aldehydes, esters, ketones, organic acids, sulfur compounds.
    • Effects of different conditions on the production of these by-products and what to do to correct a situation.
    • Attenuation (limit attenuation) ;
    • Fermentation problems, reasons and corrections (extended lag phase, incomplete end attenuation (stuck fermentation) and off-flavours)

    • Maturation and finishing ;
    • Vessels configuration ;
    • Beer oxidation and air exclusion techniques ;
    • Temperature (chill haze) ;
    • Beer stabilization (isinglass, silica gel, biofine and pvpp) ;
    • Beer filtration ;
    • DE, pad, lenticular, cross flow filtration
    • Sterile filtration
    • Carbonation (natural, forced in line or in tank and re- fermentation in a bottle) ;
    • Quality Control parameters.


    • Sensory evaluation ;
    • Taste description of taste buds
    • Beer flavor wheel and how to taste beer
    • Beer defects (6 spike samples) to judge
    • Taste panel room
    • Beer tasting program in a microbrewery
    • Beer defects and attribute

    • Beer shrink (how to reduce wort and beer losses) ;

    • Brewing equipment cleaning and sanitizing program ;

    • Packaging ;
    • Container cleaning
    • Bottling and air exclusion
    • Quality control parameters
    • Pasteurization
    • Labeling

    • Quality control program ;
    • Laboratory supplies
    • Test description
    • Brewing and Fermentation log sheets
    • Program

    • Brewing Compendium

  2. #2
    Join Date
    Sep 2002
    San Francisco

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