Brewing – an introduction
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Benefits of attending
This intensive short course will provide those new to the Brewing Industry with a basic understanding of the brewing process. It is suitable for employees at all levels in the organisation who need to have a basic technical understanding of the malting and brewing process. On days one and two each topic is covered by experts in that area, and on the optional third day attendees can have hands-on training in either the pilot brewery or the maltings at the Campden BRI Nutfield site.
The course is ideal for giving new employees a rapid, but comprehensive, understanding of the basics of brewing. The option to stay for the hands-on training is an excellent way to cement the understanding gained from the lectures and is highly recommended.
Training Course content
This course covers all of the basic areas of the malting and brewing process, from barley through to the sensory evaluation of the finished beer.
•From barley to malt
•Milling, mashing and mash separation
•Wort boiling and trub separation
•Yeast and fermentation
•Filtration and finings
This course can be customised and is available in house
- Access to key areas of scientific and industry information, including Brewing literature, regulatory updates, beer labelling, Food law notes, Research reports and our library catalogue View resources
For further information, to check availability or to enquire about further options such as delivery of the course via webex please contact us on +44 (0)1737 824244 or e-mail: firstname.lastname@example.org