The Brewing Short Course will not be offered in Summer 2023.
We hope to see you next year!
The Appalachian State University Brewing Short Course is intended for those working within the Brewing Industry and the Advanced Home Brewer; specifically, those considering starting a business or intent on increasing their proficiency and understanding of Fundamental Brewing Principles and Technologies.
Course material is intended to provide the participant with information relevant to testing modules offered by the Institute of Brewing and Distilling (IBD) while providing thorough discussions around standard brewery operations. Participants will spend each morning in classroom discussions followed by an introduction to production-level sensory analysis. Afternoons will include hands-on coverage of laboratory skills and analysis, additional classroom discussions, and finishing the day with sensory sessions based on both major and obscure beer styles from around the world.
The total cost of the Appalachian State Brewing Short Course is $2000.
Participants will be accepted until seats are filled.
There will be hands-on brewing activities focused on recipe development and process control and monitoring. Laboratory sessions are hands-on and intended to provide training as well as an introduction to equipment and basic laboratory setup for a small- to medium-sized brewery. Participants may take away wort if they desire. (Bring your own carboy and airlock or buy these on-site).
Lunch is provided daily & all course material will be made available in digital format for attendees.
A reduced-rate hotel block will be reserved for Brewing Short Course participants, more details below.
Thank you for your interest!
- Raw ingredients: water, grains, hops, and adjuncts (chemistry, biology, and biochemistry)
- In-Process Technology
- Yeast and Bacteria: Handling, propagation, inoculation and spoilage
- Cleaning and Sanitation
- Fining and Filtration Basics
- Equipment Considerations and Selection
- Aging and Storage (tanks, kegs, and cooperage)
- Finishing and Packaging
- Recipe Development and Market Trends
- Regulations and Requirements (Federal/State)
- Sensory Analysis: Basics for QA/QC and in-house sensory programs
- Fault identification, thresholds, sources, avoidance, and correction strategies.
- BJCP Styles overview and tastings
- Raw ingredients (grains, hops, water)
- identification and enumeration of fermentative microbes (yeast and bacteria)
- in-process analyses
- alcohol measurements
- dissolved gases
- hop acids and BUs
- color and clarity
- laboratory setup
- QA/QC programs