Study Brewing and Fermentation

• Learn to make Beer, wine and spirits
• Understand fermentation processes
• Discover how to make probiotic and non alcoholic fermented drinks

Sneak Peek

Course Duration:  20 hours of self paced study

Course Lessons

There are ten lessons in this course:

Lesson 1: HISTORY, SCOPE AND NATURE OF ALCOHOLIC DRINKS

• A Brief History
• Trends in Beverage Consumption
• Alcohol & Health
• Global Wine Production
• Global Wine Consumption
• Global Beer Production
• Global Beer Consumption
• Good Quality Water

Lesson 2: THE SCIENCE: CHEMICAL & MICROBIOLOGICAL PROCESSES

•  Understanding the Science
• Fermentation 
• Glycolysis
• Carbohydrates
• a) Monosaccharides
• c) Polysaccharides
• Microbiology
• Yeasts
• Enzymes
• Effect of Temperature
• Effect of pH
• Spoilage

Lesson 3: PROBIOTIC DRINKS

•  The Benefits of Probiotics
• Kefir
• Making Kefir
• Variations
• Other Uses for Kefir
• Reducing Alcohol Content
• Storage and Reuse
• Long Term Storage
• To Feed the Kefir Culture
• Kombucha
• Making Kambucha step by step
• Beet Kvass

Lesson 4: BREWING BEERS

•  What Can Be Brewed?
• Water: The Essential Ingredient
• The Water Profile
• Example of a Commercial Brewing Process
• Brewing Using Different Methods
• Open Brewing/Fermentation
• Closed Brewing
• Fermentation Temperatures
• Spontaneous Brewing
• Barrel Aging
• Old Brewing Techniques
• Double Dropping/Dropping System
• Cleansing System
• Skimming System
• The Yorkshire Square Brewing Method
• Using Hops in Brewing

Lesson 5: BREWING CIDERS

• Traditional Cider
• Fruit Ciders
• Apple and Pear Fruits
• Making Apple or Pear Cider
• Equipment - What You Will Need
• The Wild Yeast Method
• Heat Treated Method 

Lesson 6: MEAD

•  Making Mead
• Preparing to Make Mead
• Ingredients
• Making the Mead
• Examples of Different Types of Mead

Lesson 7: WINE

•  What Is Involved In Winemaking?
• An Overview of Some Winemaking Terms
• An Overview of Winemaking Processes
• The Importance of Yeast
• The Fermentation Process in Detail
• Containers
• Sweetness
• Malolactic Fermentation
• Red and White Winemaking
• A Winemaking Method for Some Wines
• Preparing to Ferment
• Types of Wine
• Red Wines
• White Wines
• Rosé Wine
• Sparkling Wine
• Fortified Wines
• A Glossary of Terms for Wine Making

Lesson 8: SPIRITS AND FORTIFIED WINES

• Distillation
• Spirits
• Spirit Groups
• Brandy
• Whisky
• Gin
• Rum
• Vodka
• Tequila
• Liqueurs
• Liqueur Groups
• Aperitifs
• Sherry
• Vermouth
• Port
• Gin Making – A Simple Approach

Lesson 9: NO OR LOW ALCOHOL BREWED DRINKS

•  Brief History of Non-alcoholic Drinks
• Reasons to Choose Low or No-Alcohol Drinks
• Alcohol Content
• How to Remove Alcohol after Brewing
• Beers
• Wine

Lesson 10: OTHER VARIATIONS ON BREWED DRINKS: GETTING INVENTIVE

• Mixed Drinks & Cocktails
• Mixed Drinks
• Cocktails
• Making Mixed Drinks & Cocktails
• The Art of Brewing
• Ingredients 
• Equipment
• Getting Inspiration from Around the World
• Final Assessment

CERTIFICATE OF COMPLETION

On successful completion of short online tests at the end of each lesson, plus a longer online exam at the conclusion of the course; you may be awarded a certificate of completion.

WHO IS THIS COURSE INTENDED FOR?

• Professional development or staff training for anyone who works in brewing or wine making.
• Anyone working in wholesaling or retailing of brewed drinks - this course provides a deeper product knowledge and can be valuable training for business owners and staff alike.
• Anyone seeking to fill in gaps in their own knowledge.
• Anyone with a passion for brewing or wine making.