Course curriculum

  • 1

    In-Person Materials

    • On-Site Schedule

    • FAQs for Madison

    • Monday, Oct 24, 8:00 am -- Joseph Hertrich, Malting & Malt Analysis

    • Monday, Oct 24, 2:00 pm-- Rob McCaig, Sensory

    • Tuesday, Oct 25, 10:00 am -- Dan Bies, Specialty Malts

    • Tuesday, Oct 25, 11:00 am -- Rob McCaig, Malt Flavor and Aroma

    • Wednesday, Oct 26, 8:00 am -- Steve Presley, Brewing: Grain to Wort

    • Thurs, Oct 27, 8:00 am -- Personal Project work time, Due Oct 28 @ 2:30 pm

    • Friday, Oct 28, 8:00 am -- Mike Sutton, Hops, Hop Products, Dry Hopping

    • Friday, Oct 28, 12:30 pm -- Scott Helstad, Brewing Adjuncts

    • End of Course Feedback Survey

    • Memories of Madison
  • 2

    Course Expectations & Tips

    • Course Mission & Helpful Tips

    • Navigating the Online Course & Accessing Help

    • Course Requirements

    • Course Community -- Bookmark this!

    • Quiz: Course Expectations & Tips

    • Course Orientation -- ZOOM LINK HERE
  • 3

    Week 1: Sept. 9 - 16

    • Week 1 To-Do List

    • Lesson 1: Life Sciences for Brewers with Jon Roll, University of Wisconsin Dept. of Bacteriology

    • Discussion Post 1: Life Sciences for Brewers

    • Lesson 2: Malting Barley: Origins, Production & Quality with Ashley McFarland, American Malting Barley Association

    • Discussion Post 2: Malting Barley

    • Optional Assignment: Malting Barley- Farm to Brewery

    • Lesson 3: Workplace Health and Safety with Gary Nicholas, SanTan Brewing Company

    • Discussion Post 3: Workplace Health and Safety

    • Week 1 Quiz

    • Week 1 Live Discussion Session-- Friday, Sept 16, 1:00- 4:00 pm CDT -- Zoom Link Here
  • 4

    Week 2: Sept. 17- 23

    • Week 1 Feedback Survey

    • Week 2 To-Do List

    • Lesson 4: Hop Production with Mike Sutton, Hopsteiner

    • Discussion Post 4: Hop Production

    • Lesson 5: Brewing Overview with Steve Presley, Anheuser-Busch (Retired)

    • Discussion Post 5: Brewing Overview

    • Lesson 6: Brewery Water and Adjustments with Joe Walts, Karben4Brewing

    • Discussion Post 6: Brewery Water and Adjustments

    • Assignment: Brewery Water Self-Assessment

    • Week 2 Quiz

    • Week 2 Live Discussion Session-- Friday, Sept 23, 1:00- 4:00 pm CDT -- Zoom Link Here
  • 5

    Week 3: Sept 24-30

    • Week 2 Feedback Survey

    • Week 3 To-Do List

    • Lesson 7: Principles of Brewery Cleaning, Sanitizing & CIP with Dirk Loeffler, Loeffler Hygiene & Safety Solutions

    • Discussion Post 7: Principles of Brewery Cleaning, Sanitizing & CIP

    • Assignment: Sanitation CIP Troubleshooting

    • Lesson 8: Plant Automation Principles and Automation for Craft with Martin Lutz, ProLeit Corp

    • Discussion Post 8: Plant Automation & Automation for Craft

    • Optional Assignment: Facility Automation Walkthrough

    • Week 3 Quiz

    • Week 3 Live Discussion Session-- Friday, Sept. 30, 1:00- 4:00 pm CDT -- Zoom Link Here
  • 6

    Week 4: Oct 1-7

    • Week 3 Feedback Survey

    • Week 4 To-Do List

    • Lesson 9: Sour Beer Production with Marcio Buffolo, Shades Brewing

    • Discussion Post 9: Sour Beer Production

    • Lesson 10: Trends in Brewing with Rob McCaig, Asahi Europe (retired)

    • Discussion Post 10: Trends in Brewing

    • Lesson 11: Specialty Beers Design with Andy Farrell, Bell's Brewery

    • Discussion 11: Specialty Beers Design

    • Assignment: Design a Specialty Brew

    • Week 4 Quiz

    • Week 4 Live Discussion Session-- Friday, October 7, 1:00- 4:00 pm CDT -- Zoom Link Here
  • 7

    Week 5: Oct 8-14

    • Week 4 Feedback Survey

    • Week 5 To-Do List

    • Lesson 12: Brewery Effluent Management with Jeff VanVoorhis, Symbiont

    • Discussion Post 12: Brewery Effluent Management

    • Assignment: Brewery Effluent Management Survey

    • Lesson 13: Cellar Operations, Beer Filtration, and CO2 with Tom Eplett, JT Eplett Brewing Technology Consulting LLC

    • Discussion Post 13: Cellar Operations, Beer Filtration and CO2

    • Lesson 14: Physical and Flavor Stability of Beer with Tom Eplett, JT Eplett Brewing Technology Consulting LLC

    • Discussion Post 14: Physical and Flavor Stability of Beer

    • Lesson 15: QC & QA with Emily Wang, Fermly

    • Discussion Post 15: QC & QA

    • Week 5 Quiz

    • Week 5 Live Discussion Session-- Friday, October 14, 1:00- 4:00 pm CDT -- Zoom Link Here
  • 8

    Week 6: Oct 15-21

    • Week 5 Feedback Survey

    • Week 6 To-Do List

    • Lesson 16: Brewing Microbiology with Bill Maca, HWM Yeast Solutions

    • Discussion Post 16: Brewing Microbiology

    • Lesson 17: Nature of Brewers Yeast with Bill Maca, HWM Yeast solutions LLC

    • Discussion Post 17: Nature of Brewing Yeast

    • Lesson 18: Wort Aeration, Yeast Pitching, and Fermentation with Jeff Biegert, New Belgium Brewing Company

    • Discussion Post 18: Wort Aeration, Yeast Pitching, and Fermentation

    • Week 6 Quiz

    • Week 6 Live Discussion Session-- Friday, October 21, 1:00- 4:00 pm CDT -- Zoom Link Here

    • Week 6 Feedback Survey