Summer Brewing Short Courses

The Appalachian State University Brewing Short Course will be offered August 8-12, 2022 and it 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!

Register and Pay for Course

Students making kombucha

Course Content

Classroom discussions:

  • 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


Sensory Analysis:

  • Fault identification, thresholds, sources, avoidance, and correction strategies.
  • BJCP Styles overview and tastings


Laboratory Analysis:

  • 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

Lodging and Transportation

Short Course Location:

Mountain Laurel Hall
949 Blowing Rock Road
Appalachian State University
Boone, NC 28608

 

Lodging:

A reduced-rate hotel block will be reserved for Brewing Short Course participants, through the Courtyard Marriott. Book your group rate for Brewing Short Course.

You will find the information for your online reservation link below. If you have questions or need help with the link, please reach out to Courtyard Marriott at 828-265-7676.

Event Summary: Brewing Short Course
Start Date: Monday, August 8, 2022
End Date: Friday, August 12, 2022
Last Day to Book Hotel: Sunday, July 24, 2022
Last Day to Book Class: Depending on availability of seats
Hotel(s) offering your special group rate: Courtyard Boone

 

Local airports:

To-Boone Driving Times:

  • From Chapel Hill, NC: 2.5 hours
  • From Raleigh, NC: 3.0 hours
  • From Chattanooga, TN: 4.5 hours
  • From Richmond, VA: 4.45 hours
  • From Atlanta, GA: 4.45 hours
  • From Washington, DC: 6.25 hours
  • From Louisville, KY: 6.25 hours