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 and beer styles
- Archaeology and Indigenous Knowledge - 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 - D. Agbonze
- Malting grains
- Malt evaluation and specification
- Types of kilned malt
- Biochemistry of wort composition
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
Module 6 | Microbiology essentials - D. John
- Microbiology
- Yeast propagation
- Yeast storage and handling
- Metabolism of wort by yeast
Module 7 | Fermentation technologies and Recipe Calculations - A. Stack
- Fermentation systems
- Beer recipes
- Brewing calculations
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 – D. Chubb
Module 10 | The Principles of Quality - Ami Parrino
- The brewery lab
- Microbiology
- Analytical chemistry
- Data entry, record keeping, data analysis and statistics
Module 11 | Starting a successful craft brewery
- Business plan – Mike Harting
- Equipment – M. Dahm
- Securing raw materials – M. Dahm
- Sustainability – M. Dahm
- Marketing – S. Lloyd
- 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 TBBA 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.