Brewing – an introduction
Dates
03–05 July 2012
04–06 December 2012
Prices
Members £355 Day 1 and 2 + VAT
Members £225 Day 3 + VAT
Members all 3 days £580
Non–members £515 Day 1 and 2 + VAT
Non–members £310 Day 3 + VAT
Non–members all 3 days £825
Venue: Campden BRI, Nutfield
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.
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
- Raw materials
- Milling, mashing and mash separation
- Wort boiling and trub separation
- Hops
- Yeast and fermentation
- Maturation
- Microbiology
- Filtration and finings
- Packaging
- Flavour evaluation
- Beer quality
"This 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."
Ian Ormrod – Event Director
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or
