Hospitality & Tourism

From baking to bartending, culinary and restaurant certifications to operating your own food truck, Wake Tech has a short-term training program to get you the skills you need for in-demand jobs in the Triangle region. Learn the science, techniques and trends that will give you the foundational knowledge to be prepared for the challenges face by professionals in the hospitality industry. 

Course details and registration information

Course
Craft Brewing Laboratory
Name
ISC-3600D2
Available Classes
Not currently offered.
Description Course Outline Requirements Intended Audience More Details
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.
Description
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. Students will examine the chemical and biological processes that occur in brewing, fermenting, cellaring, and packaging beer. They will explore best practices for yeast handling as well as contamination analysis. The course provides opportunities to use laboratory testing equipment to analyze beer and yeast at various stages of production. Instruction time will be divided between lectures in the classroom and hands-on practice in the lab.

This course is designed for students who have completed the Commercial Craft Brewing course and/or are currently employed in a brewery.
Course Objectives
  1. Students will be prepared for entry level employment as a Laboratory Technician, Quality Assurance Specialist, Brewer or Cellar/Packaging Technician. Students 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
  1. Introduction
    -Review of basic brewing procedures
    -History of brewing science
    -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
    -Ethanol production and measurement
    -Wort extract measurement
    -Attenuation
    -Diacetyl/VDK testing
    -Forced wort test
Contact Hours
24
CEU's
2.4
Industry Standard, State, or National Certification
No
CE to CU Articulation
No
Prerequisites
Commercial Craft Brewing ISC-3600C2
*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 of this Course
  1. Attendance 90% or above
  2. Participation
Accreditation/Special Approval Requirements
*Must be 21 years of age or older*

Completion of Commercial Craft Brewing course and/or currently employed in a production role in a brewery.
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
Brewery 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
  • Cellarperson
Related Courses
  • Commercial Craft Brewing - ISC-3600C2
  • Craft Brewing Internship: Work-Based Learning - WBL-3100G3
  • Sensory Analysis Training for the Brewing Industry - ISC-3600A2
Course Contact Information
Community & Career Education Staff
919-532-5700