Intensive Brewing Science and Engineering for Working Brewers


22 weeks of entirely distance education, as described in the IBS&E program page.  Hands on evaluation and final exam administered at your home brewery by your head brewer.

Who Should Attend:

*****YOU MUST BE A FULL-TIME WORKING BREWER TO ATTEND THIS CLASS*****
Working brewers in the industry who lack formal training in brewing science and engineering, or owners and managers who require technical knowledge to better perform their jobs.  Participants in the working brewers class will not be attending the onsite week and will instead have the hands on work and final exam overseen at their home brewery by their head brewer. 

Course Description:
This 22-week program coincides with the first 22 weeks of the Craftbrewers Apprenticeship and IBS&E Program. The course is comprised of instruction in brewing science and engineering including the theory, science and technology of brewing processes that convert barley to beer. Special emphasis is placed on practical issues such as raw materials quality and assessment, practical wort production, yeast propagation and handling, fermentation and finishing practices, including filtration and beer packaging, and quality assurance. All these topics will be reinforced by engineering calculations, design problems, observation and demonstrations.

There is no residential week for this program.

Tuition includes ALL books and materials.

For the application please visit the Admissions page here

Detailed Instructions for the Final Week of Working Brewer Training can be found here

Upcoming Classes

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