Diploma in British Brewing Technology

Comments about Diploma in British Brewing Technology - At the institution - Sunderland - Tyne and Wear

• Course description
  This is an all encompassing study of the key aspects of brewing technology for those people who want to become professional brewers.
  
  Half of the course teaching time is devoted to laboratory and placement brewing sessions. The content includes detailed instruction in brewing theory, practical aspects of quality control techniques and beer flavour assessment.
  
  You will undertake work placements in different breweries, meet industry specialists and visit people who are operating micro breweries they have established.
  
  You will have the opportunity to develop new beer recipes in different styles, produce new beers and have them put on sale in local pubs.
  
  Successful students are awarded a Diploma in British Brewing Technology (equivalent to a NVQ level 3 qualification). This provides you with the opportunity to take further exams such as the internationally recognised Institute of Brewing & Distilling (IBD) Certificate in General Brewing.
  
  We support your learning with regular feedback and can utilise distance learning to assist your study.
  
  Some understanding of the brewing process, along with basic maths and chemistry, would be beneficial but not essential.
  
  By the end of the course you will have acquired the knowledge and practical skills needed to become a successful professional brewer.
  
  The topics covered are:
  
      * Accountancy for a start up business
      * Beer tasting and flavour assessment
      * Brewing liquor & Water supply
      * Cleaning & Hygiene
      * Customs and excise
      * Fermentation
      * Hops
      * General business plan
      * Laboratory brewing
      * Malt & Malting
      * Mashing and wort production
      * Maturation
      * Marketing for a start up business
      * Microscopy
      * Practical brewing
      * Premises suitability and equipment
      * Quality control
      * Racking, casking and fining
      * Recipe formulation
      * Safety overview
      * Wort boiling and chilling
      * Yeast
  
  Length : 10 Teaching weeks
  Number of places on course : Maximum of 12
  

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