Craft Beer Brewing Course Detailed Explanation

Training Content

Lesson 1: History & Culture of Beer • Overview of Beer Knowledge
Topic 1: Opening Ceremony and Tour of China National Research Institute of Food and Fermentation Industries
Topic 2: History, Cultural Journey, and Basic Knowledge of Domestic and International Craft Beer Development
Topic 3: Overview of Beer Raw Materials
Topic 4: Basic Principles of Beer Brewing

Lesson 2: Wheat Beer Practical Course
Topic: Explanation and Workshop Practice of German Wheat Beer Brewing Process

Lesson 3: Beer Tasting Session
Topic 1: Common Flavor Defects and Material Tasting Course
Topic 2: Craft Beer Tasting Session, Based on the Types of Beer in the Workshop (Wheat, IPA, Stout, Sour Beer, Barley Wine, etc.)

Lesson 4: Overview of Beer Brewing Raw Materials & Mashing Technology (Part 1)
Topic 1: Sensory Tasting Course of Beer Fermentation Liquid
Topic 2: Detailed Explanation of Beer Brewing Raw Materials
Topic 3: Wort Preparation Process (1)
Mashing: The Purpose and Requirements of Milling, Milling Methods and Equipment
Mashing Technology: Basic Theoretical Knowledge of Mashing

Lesson 5: Mashing Technology (Part 2)
Topic 1: Sensory Tasting Course of Beer Fermentation Liquid
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 Sedimentation, Cooling, and Aeration: Theoretical Explanation
Mashing Material Balance Calculation

Lesson 6: Beer Fermentation Technology
Topic 1: Sensory Tasting Course of Beer Fermentation Liquid
Topic 2: Beer Fermentation Technology
Yeast Metabolism and Related Substance Changes During Fermentation
Common Fermentation Equipment - Cylindrical Conical Fermentation Tanks
Fermentation Process and Process Control
Yeast Addition, Recovery, and Storage
Analysis of Key Points in Beer Quality and Quality Defects

Lesson 7: Beer Brewing Process Explanation
Topic 1: Sensory Tasting Course of Beer Fermentation Liquid
Topic 2:Explanation and Workshop Practice of IPA Beer Brewing Process
Cleaning and Disinfection of Beer Production Equipment
Raw Material Milling → Mashing → Filtration → Boiling → Whirlpool Sedimentation → Cooling → Fermentation

Lesson 8: Beer Filtration Technology • Microbiology Experiment Theory and Practical Training • Packaging Technology
Topic 1: Sensory Tasting Course of Beer Fermentation Liquid
Topic 2: Microbiology Experiment Theory and Practical Training
Theory and Practice: Basic Detection of Yeast in Production Process: Yeast Count, Mortality, etc.
Theory and Practice: Yeast Strain Preservation, Activation, and Expansion
Topic 3: Beer Filtration Technology
Topic 4: Beer Packaging Technology

Lesson 9: Beer New Product Development • Beer Identification & Appreciation
Topic 1: Sensory Tasting Course of Beer Fermentation Liquid
Topic 2: How to Develop a New Type of Beer?
Beer Parameters (Original Wort Concentration, Alcohol Content, Bitterness Value, Color, etc.) · Adjustment Design of Beer Flavor and Taste
Topic 3: Beer Appreciation and Enjoyment
Basic Theory of Beer Tasting and How to Enjoy Beer
Beer and Nutrition
Beer and Food Pairing

Lesson 10: Craft Beer Technology Special Lecture
Topic 1: Sensory Tasting Course of Beer Fermentation Liquid
Topic 2: Craft Beer Technology Special Lecture
Topic 3: Graduation
Course Examination and Certificate Issuance


Location
24 Jiuxianqiao Zhonglu, Chaoyang District, Beijing
China National Research Institute of Food and Fermentation Industries

Fee
9800.00 RMB

Registration Contact
Teacher Song: 18210087286

WeChat: song82026