Program Details
Required Texts
- John J. Palmer. How to Brew. Brewers Publications, 2017.
- Stewart, G., Russell, I., Anstruther, A Handbook of Brewing, 3rd Edition. 2017. CRC Press (Available as PDF in classroom).
Instructional Modules
Module 1 | The archaeology and Indigenous knowledge of brewing – J. Arthur
- Beer Styles – K. Johnson
Module 2 | Water Chemistry – J. Leonard
- Overview of water as an ingredient
- Water sources
- Water quality reports
- Adjusting water for styles
Module 3 | Hops – S. Sasscer
- Hops essentials
- Hop products
- Hop flavors
- Hop evaluation, utilization and calculations
Module 4 | Malting Technology and the Science of Mashing
- Malting grains – A. Barth
- Malt evaluation and specification – A. Barth
- Types of kilned malt – A. Barth
- Biochemistry of wort composition – J. Leonard
Module 5 | The Brew House – K. Johnson
- Wort boiling, clarification, cooling and aeration
- The principles of heating wort
- Kettle and mash tun designs
- The addition of hops
- Heat transfer methods – A. Barth
Module 6 | Microbiology essentials
- Microbiology – D. John
- Yeast propagation – J. Sedillo
- Yeast storage and handling – J. Sedillo
- Metabolism of wort by yeast – D. John
Module 7 | Fermentation technologies and Recipe Calculations
- Fermentation systems – K. Johnson
- Beer recipes – J. Helmke
- Brewing calculations – J. Helmke
Module 8 | Packaging
- Conditioning and carbonation – K. Johnson
- Clarification by filtration or centrifugation – J. McCraken
- Barrel conditioning – K. Johnson
- Draught systems – Baron Brandstrom
- Bottling – A. Barth
- Canning – S. Buyens
- Kegging – J. McCraken
Module 9 | Sanitation and safety – T. Weaver, D. Chubb
Module 10 | The Principles of Quality
- The brewery lab – J. Leonard
- Microbiology – J. Sedillo
- Analytical chemistry – J. Leonard
- Data entry, record keeping, data analysis and statistics – J. Sedillo
Module 11 | Starting a successful craft brewery – M. Harting
- Business plan – Mike Harting
- Equipment – John Savitsky
- Securing raw materials – John Savitsky
- Sustainability – John Savitsky
- Marketing – Mike Harting
- Distribution – Bill Carman
- Regulatory – Bill Carman
Hands-On Training
All students will complete a competency-based training in a brewery of their choice. If you are in the Tampa/St. Pete area, you have the opportunity to train at a partner brewery. Out-of-town students and local students can also secure their own location for the hands-on training. There is not a minimum requirement for hours, but students must be competent in the skills needed to work in a brewery.