Introduction
The craft brewing industry provides more than 150,000 jobs in the United States alone and has been rapidly expanding for several years now. Whether you’re looking to enter this growing field or are a home brewer, this certificate program will give you the skills you need to create and refine your own beer recipe.
Throughout this program, you will have the opportunity to walk through a hands-on exploration of the four main ingredients used in beer production and their impact on the final product. This in-depth look at each ingredient includes the chemistry and calculations needed to determine the best combination and ratios of ingredients for brewing. You will investigate how malt, hops, yeast, and water impact the aroma and flavor of your beer then determine how to achieve your desired recipe and style.
Malt Evaluation
It is often said that malt is the soul of beer, and it plays an important role as the source of nutrients and sugars that carry forward into fermentation and your finished product. Selecting the right malt and managing the malt quality are key to a good finished beer. In this course, you will explore different malts and their impact on the wort. You’ll then read and interpret malt Certificates of Analysis so that you can choose and purchase the correct malt for each recipe you create. By the end of this course, you’ll be better prepared to select the ideal malts to optimize your beer recipe.
Hops Flavor Chemistry
Hops are a key ingredient that impacts finished beer aroma and flavor, and it’s crucial to be able to differentiate among hop varieties. In this course, you will analyze different hop varieties and the unique chemistry they bring to your beer. You will work through calculations to reach the desired level of bitterness and aroma, and explore how different brewery processes can impact a finished beer. By the end of this course, you will be able to use hops to get closer to your desired aroma and flavor.
Yeast and Fermentation
For consistent excellence in your final beer, you need to successfully manage yeast and microorganisms during fermentation. In this course, you will consider the role of yeast in your beer recipe and how to manage fermentation to produce your desired flavor profile. You’ll identify the conditions needed to manage yeast for healthy production and practice evaluating yeast health ahead of fermentation. Finally, you will fine-tune yeast pitching rates and develop the skills to troubleshoot yeast-related issues revealed during fermentation. With this experience, you’ll be better positioned to manage the health and vitality of your yeast and to achieve your final beer flavor goals.
Water Profiles
Water in beer production has a role in both the flavor of the finished beer and the efficiency of production. The use of water in brewing necessitates practices centered around sustainability. This course focuses on water as an ingredient and how to evaluate its chemical makeup in order to create the water profile that’s best for your recipe. In this course, you’ll recognize sustainable water sources, what they offer and why they matter, and evaluate your water supply for use as brew water. You will match brew water profiles to beer styles and flavors, then adjust the water composition to meet your recipe requirements.
Beer Production and Refinement
It is time to get your recipe ready for production! In this course, you will explore how production choices influence your beer recipe and outcomes. You’ll examine the impact of ingredient interplay during the brewing process, including process aids and nontraditional sources of flavor. The focus is on the chemical processes and reactions that may be harnessed to promote and retain the target characteristics of your beer. Upon completing this course, you’ll be ready to refine the production process to manifest your recipe goals.