Foundations of Brewing Science and Brewery Operations

The 10-week Foundations of Brewing Science and Brewery Operations program consists of 20 hours of live instruction and one optional in-person, three-hour, instructor-led session where participants learn practical, hands-on aspects of brewery roles and familiarize themselves with the brewery space. Participants acquire the following key competencies during this 10-week program: • Beer styles and guidelines • Raw materials (hops, malted barley, yeast, water) • Hot-side and cold-side brewing operations • The cellarman’s role and impact on quality • Brewery chemical use and safety • Brewing equipment (brewhouse, fermenters, filters) • Packaging and quality To successfully complete the program, each participant must: • Attend and participate in each live-online session • Attendance at the in-person session and beer tasting are not required to complete this program.