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.
|
