Course outline
Beer and Brewing Basics BRW-010-DLS1
Covers the importance of malt, yeast, hops, and water and explores the myriad of combinations used to create the wide variety of craft beer brewed around the world. Students will learn the basic processes and ingredients used in the production of beer.
Introduction to Brewing Equipment Operation BRW-020-CVB1
Introduces the students to the equipment used in the brewing and packaging of craft beer. Students will receive hands-on operation instruction on the equipment and experience a full brewing cycle during the class.
Recipe Development and Quality Control BRW-030-CVB1
Explores the wide variety of beer styles from around the world. Recipe software and brewery specific quality control issues will also be studied.
the Biology and Chemistry of Brewing BRW-040-CVB2
Covers the chemical processes that create beer. The measurement of alcohol content as well as the effect malt, yeast and hops have on the flavour of the beer.
Packaging fundamentals BRW-070-CVB2
An introduction to the process of packaging fundamentals. A variety of topics will be covered including preparation, maturation, clarification, filtrations, conditioning, types of packaging, carbonation, and much more.
Brewery Skills Practicum BRW-090-CVS1
Students will spend 60 hours getting firsthand practical experience at an approved BC Brewery, supervised by the head brewer. They will complete the Brewing Skills Checklist indicating that they are familiar with and have experience performing multiple tasks within a working brewery.