Knowing how to customize the fermentability and body of beer is a key component in producing a quality brew. Get the essential details in the process of preparing, on an industrial scale, malted grain for fermentation and the variations on this process that create specific styles of beer. The science and technology of the process, as well as the industry brewhouse standards involved in milling, mashing, lautering and boiling, are discussed.
Note: Enrollment is by application only. Please visit the Brewing Certificate page for the online application form and additional program information.
Course Number: BREW-40002
Credit: 2.00 unit(s)