Course Offerings

Ready to take the quality of your beer to the next level? Join us as we introduce the science of quality assurance in the brewing industry. You'll learn about the chemical and biological processes that occur in brewing, fermenting, cellaring, and packaging beer. You'll also explore best practices for handling yeast and analyzing contamination and use lab equipment to analyze yeast and beer at various stages of production. Instruction time will be divided between lecture and hands-on lab practice.

Wake Tech Craft Brewing is proudly partnered with the Brewers Association! This course includes additional online quality management education brought to you by the BA. After completing all learning modules, students will receive the BA Beer Quality Management certificate for the their training.

Craft Brewing Lab offers students the chance to develop skills with microscopes, analyze and propagate yeast, and perform quality testing in a commercial brewery setting. This course is ideal for students who have completed the Commercial Craft Brewing course or are currently employed in a brewery.

Course Objectives

Students will be prepared for entry level employment as a Laboratory Technician, Quality Assurance Specialist, Brewer or Cellar/Packaging Technician. Participants already employed in the brewing industry will further their knowledge of QA/QC and will be equipped to improve existing SOPs in the brewery and/or transition into new roles.

Outline of instruction

Introduction
-Review of basic brewing procedures
-Quality theory
-Control Points
-Basic lab equipment

Safety
-Chemicals used
-Chemical handling
-PPE

Quality Control & Quality Assurance
-Hazard Analysis
-Critical Control Points
-Assess brewing procedures
-Perform qualitative checks

Biology
-Biology of beer and brewing
-Microscopy
-Aseptic methods
-Isolating cultures
-Plating and slanting
-Gram staining
-Growth medias
-Dilution

Yeast
-History and science of yeast in beer
-Yeast counting, methodology & equipment
-Vitality & Viability
-Forced fermentation
-Propagation
-Plating and cultures

Fermentation
-Wort extract measurement
-Role of pH
-Attenuation
-Diacetyl/VDK testing
-Forced wort test

Contact Hours

26

CEUs

1

Industry Standard, State or National Certification

None

CE or CU Articulation

No

Prerequisites

Commercial Craft Brewing BDF-3600B2
Or
Current/Former Brewing Professional

*Must be 21 years of age or older*

Text and Supplies Needed

Recommended Reading:
"Yeast: The Practical Guide to Beer Fermentation" by Chris White with Jamil Zainasheff ISBN: 9780937381960

Clinical Site/Special Facilities

N/A

Requirements for Successful Completion

90% attendance

Accreditation/Special Approval Requirements

N/A

Intended Audience

Upon completing the Commercial Craft Brewing course, students are now ready to take a deeper dive into quality in the brewery. This course is designed for students who are seeking employment as a Brewer, Cellar/Packaging Technician, Laboratory Technician or Quality Specialist. Students currently employed in brewing production roles hoping to further their knowledge of QA/QC and brewery lab procedures are encouraged to register as well.

Specific Industry or Business Support Needs

Laboratory Technician, QA/QC Specialist, Brewer, Cellar/Packaging Technician

Wake County Need for Industry Positions

The expanding craft beer industry in the Triangle has a need for quality trained brewers and laboratory personnel. Additionally, this course serves as continued education for employees in beer production in Wake County.

Industry or Job Titles Related to training Outcomes for Employment

Lab Technician

Lab Manager

QA/QC Technician

Brewer

Cellarhand

Packaging Technician

Related Courses

WBL-3100G3

BDF-3600B2

BDF-3600C2

CUL-4020A3

SEF-3001PI2

SEF-3001PH2

Course Contact Information

Clay Fussell
919-866-7212
[email protected]