Anyone can become a Fermentor
Legal Assistance
This course provides a detailed overview of the regulatory and legal framework critical to establishing and operating a brewery. Participants will learn about licensing requirements, environmental regulations, zoning laws, health and safety standards, and the legalities of employment in the brewery industry. Special focus is placed on navigating the complexities of local and national laws to ensure that brewery operations are compliant and sustainable.
Design and Construction of Brewery Hardware
Participants will engage in a comprehensive study of the technical aspects of brewery equipment and infrastructure. The course covers the design, fabrication, and maintenance of essential brewing hardware, including boilers, fermentation tanks, cooling systems, and dispensing systems. Practical sessions include hands-on workshops where participants can learn from experienced craftsmen and engineers to build or modify equipment tailored to local needs and resources.
Fermentation Science
Focusing on the biological and chemical processes behind fermentation, this course delves into yeast biology, fermentation kinetics, and the impact of fermentation variables on the quality of beer. Practical lessons will help participants understand and control the fermentation process to achieve desired flavor profiles and beer characteristics, emphasizing sustainable practices.
Malting and Roasting
Participants will learn the critical roles malting and roasting play in flavor development. The course offers practical training in selecting grains, controlling malting conditions, and roasting to different levels to achieve specific flavor profiles. This course emphasizes local agricultural products and sustainable practices in malting and roasting to support local economies.
Ecotourism and Sustainable Brewing Practices
This course explores the integration of brewery operations with local agriculture and tourism sectors. It covers the sustainability of local malts, the uniqueness of regional varieties, and the impact of brewing on local communities. Participants will learn how to create tours and experiences that highlight sustainable farming practices, farm-to-table processes, and the cultural significance of local brewing traditions.
Supply Chain Management for Breweries
This course offers a thorough examination of supply chain management tailored specifically for brewery operations, focusing on the procurement and stewardship of raw materials essential for beer production. Participants will learn strategies for building resilient and sustainable supply chains that support local economies while meeting the demands of brewery operations.
Empowering Women in Brewery Entrepreneurship
This course aims to highlight the significant contributions that women can make to the brewing industry as entrepreneurs, business owners, and employees. Recognizing the historical underrepresentation of women in the brewing sector, this course seeks to empower women by showcasing the unique perspectives, skills, and talents they bring to brewery operations.
Yeast: Wild Collection, Cultivation, and Experimentation
This course offers in-depth training on harvesting and using wild yeast for brewing. Students engage in field trips, lab work, and brewing experiments to learn yeast collection and cultivation, understanding their effects on beer flavor. Expert lectures and practical assignments prepare students for both hobbyist and professional brewing applications. The course includes access to advanced lab facilities and brewing equipment.
