Detailed explanation of craft beer brewing course
Training content
Lesson 1 History and Culture of Beer Development • Overview of Beer Knowledge
Theme 1: Opening Ceremony and Visit to China Food Fermentation Industry Research Institute
Theme 2: Development History, Cultural Journey, and Basic Knowledge of Craft Beer at Home and Abroad
Theme 3: Overview of Beer Ingredients
Topic 4: Basic Principles of Beer Brewing
Lesson 2 Wheat Beer Practical Course
Topic: Explanation of German Wheat Beer Craft Single Example and Workshop Practice
Lesson 3 Beer Tasting Meeting
Topic 1: Common Flavor Defects and Substance Evaluation Course in Beer
Theme 2: Tasting Meeting for Craft Beer, Depending on the Brewery Variety in the Workshop (Wheat, IPA, Shitao, Sour Beer, Barley Wine, etc.)
Lesson 4 Overview of Beer Brewing Raw Materials&Saccharification Technology (1)
Topic 1: Sensory evaluation class for beer fermentation broth
Topic 2: Detailed explanation of beer brewing ingredients
Topic 3: wort preparation process (1)
Malt crushing: The purpose and requirements of crushing, crushing methods and equipment
Saccharification process: basic theoretical knowledge of saccharification
Lesson 5 Saccharification Technology (2)
Topic 1: Sensory evaluation class for beer fermentation broth
Topic 2: wort preparation process (2)
Wort filtration: theoretical explanation of filtration
Wort boiling: theoretical explanation of boiling
Hop Addition: Explanation of Hop Addition Process
Wort precipitation, cooling, and oxygenation: theoretical explanation
Saccharification material balance
Lesson 6 Beer Fermentation Technology
Topic 1: Sensory evaluation class for beer fermentation broth
Topic 2: Beer Fermentation Technology
Metabolism of yeast and changes in related substances during fermentation process
Common fermentation equipment - cylindrical conical fermentation tank
Fermentation process and process control
Yeast addition, recycling, and preservation
Analysis of Key Points and Quality Defects in Beer Quality
Lesson 7 Explanation of Beer Brewing Technology
Topic 1: Sensory evaluation class for beer fermentation broth
Topic 2: IPA Beer Craft Example Explanation and Workshop Practice
Cleaning and disinfection of beer production equipment
Raw material crushing → → saccharification → → filtration → → boiling → → cycloprecipitation → cooling → fermentation
Lesson 8 Beer Filtration Technology • Microbial Experiment Theory and Practical Training • Packaging Technology
Topic 1: Sensory evaluation class for beer fermentation broth
Topic 2: Microbial Experiment Theory and Practical Training
Theoretical and practical part: Basic detection of yeast in the production process: yeast count, mortality rate, etc
Theoretical and Practical Section: Preservation, Activation, and Expansion of Yeast Strains
Topic 3: Beer filtration technology
Theme 4: Beer Packaging Technology
Lesson 9 Development of New Beer Varieties • Beer Identification and Appreciation
Topic 1: Sensory evaluation class for beer fermentation broth
Topic 2: How to develop a new variety of beer?
Beer parameters (original wort concentration, alcohol content, bitterness value, chromaticity, etc.) · The tuning of beer flavor and taste
Whole design
Theme 3: Beer Appreciation and Appreciation
The basic theory of beer tasting and how to enjoy beer
Beer and Nutrition
The combination of beer and food
Lesson 10 Special Lecture on Craft Beer Technology
Topic 1: Sensory evaluation class for beer fermentation broth
Topic 2: Lecture on Craft Beer Technology
Topic 3: Graduation