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 9:00 from Monday to Friday, October 15th to October 19th 2012. It will be held at a microbrewery located across the Ottawa bridge: Brasseurs du Temps, 170 Montcalm Street, Gatineau, Quebec, Canada.

Course fees

The cost: 900,00 $ plus taxes for a total amount of 1034,78$. A check at the amount mentioned above is required to confirm the presence of the participant.

Check to the order of : MICHEL GAUTHIER

Dead line to subscribe: September 21th 2012.

The course material will be supplied to each participant.

Reservation

A minimum number of 8 participants is required to confirm the course. We will limit the number of participants to 15 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; This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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

COURSE OUTLINE

Monday

· An overview of brewing from the raw materials to bottling

· Brewing Raw Material and their importance ;

· Water (hardness, alkalinity, calcium, carbon filtration, acidification, etc) ;

· Barley and malting (presentation given by a professional maltster) ;

· Speciality malts ;

· Brewing adjuncts (wheat, corn, rice, syrups, fruits, honey, etc) ;

· Hops ;

· Other ingredients (spices, salts, etc).

Tuesday

· 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) ;

· Lautering (efficiency versus wort clarity and yield) ;

· Hop boiling (coagulation etc) and additives (yeast food, zinc sulfate, etc).

Wednesday

· 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 infection (slides presentation) ;

· Bacteria (gram + and -)

· Wild yeast

· Yeast washing ;

· Harvesting (proper handling);

· Centrifuge

· Small keg

· Yeast propagation (experience with a slant) ;

· Viability (dead cell count ; methyl blue stain) ;

· Vitality (iodine testing)

· Flocculation (properties).

· Degree of flocculation versus attenuation and diacetyl control

Thursday

· 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

· Attenuation (limit attenuation) ;

· Fermentation problems, reasons and corrections (extended lag phase, incomplete end attenuation and off-flavours)

· Maturation and finishing ;

· Vessels ;

· Beer oxidation and air exclusion techniques ;

· Temperature (chill haze) ;

· Beer stabilization (silica gel and pvpp) ;

· Beer filtration (presentation given by a professional beer filtration specialist) ;

· DE, pad, lenticular, cross flow filtration

· Carbonation (natural, forced and re- fermentation)

· Quality Control parameters.

Friday

· Sensory evaluation ;

· Taste description of taste buds ;

· Beer flavor and how to taste beer ;

· Beer defects (6 spike samples) ;

· Beer shrink

· Brewing equipment cleaning and sanitizing ;

· High Gravity brewing

· Packaging ;

· Container cleaning ;

· Bottling and air exclusion ;

· Quality control parameters ;

· Pasteurization ;

· Labelling.

· Quality control program.

· Brewing safety features.