Course curriculum

  • 1

    Course Expectations & Tips

    • Course Mission & Helpful Tips

    • Navigating the Online Course & Accessing Help

    • Course Requirements

    • Course Community -- Bookmark this!

    • Group Case Study Project

    • Quiz: Course Expectations & Tips

    • Course Orientation-- September 29, 1:00 US Central Time-- ZOOM LINK HERE
  • 2

    Week 1: October 7-13

    • 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, October 13, 1:00- 4:00 pm CDT -- Zoom Link Here
  • 3

    Week 2: October 14- 20

    • Week 1 Feedback Survey

    • Week 2 To-Do List

    • Lesson 4: Plant Automation Principles and Automation for Craft with Martin Lutz, ProLeit Corp

    • Discussion Post 4: Plant Automation & Automation for Craft

    • Optional Assignment: Facility Automation Walkthrough

    • Lesson 5: Brewing Microbiology with Bill Maca, HWM Yeast Solutions

    • Discussion Post 5: Brewing Microbiology

    • 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, October 20, 1:00- 4:00 pm CDT -- Zoom Link Here
  • 4

    Week 3: October 21-27

    • Week 2 Feedback Survey

    • Week 3 To-Do List

    • Lesson 7: Hop Production with Ryan Gregory, Hopsteiner

    • Discussion Post 7: Hop Production

    • Lesson 8: Principles of Brewery Cleaning, Sanitizing & CIP with Dirk Loeffler, SEKA Chemicals LLC

    • Discussion Post 8: Principles of Brewery Cleaning, Sanitizing & CIP

    • Assignment: Sanitation CIP Troubleshooting

    • Group Project Introduction

    • Week 3 Quiz

    • Week 3 Live Discussion Session-- Friday, October 27, 1:00- 4:00 pm US Central Time -- Zoom Link Here
  • 5

    Week 4: October 28 - November 3

    • 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 Emily Wang, Fermly

    • 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 Live Discussion Session-- Friday, November 3, 12:30- 4:00 pm US Central Time -- Zoom Link Here

    • Week 4 Quiz
  • 6

    Week 5: November 4-10

    • Week 4 Feedback Survey

    • Week 5 To-Do List

    • **TIME CHANGE NOTIFICATION**

    • Lesson 12: Brewery Effluent Management with Jeff VanVoorhis, Mead & Hunt

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

    • Discussion Post 14: Wort Aeration, Yeast Pitching, and Fermentation

    • Week 5 Quiz

    • Week 5 Live Discussion Session-- Friday, November 10, 12:30- 4:00 pm US Central Time-- Zoom Link Here
  • 7

    Week 6: November 11-17

    • Week 5 Feedback Survey

    • Week 6 To-Do List

    • Lesson 15: Physical and Flavor Stability of Beer with Tom Eplett, JT Eplett Brewing Technology Consulting LLC

    • Discussion Post 15: Physical and Flavor Stability of Beer

    • Lesson 16: Nature of Brewers Yeast with Bill Maca, HWM Yeast solutions LLC

    • Discussion Post 16: Nature of Brewing Yeast

    • Lesson 17: QC & QA with Emily Wang, Fermly

    • Discussion Post 17: QC & QA

    • Week 6 Live Discussion Session-- Friday, November 17, 12:30- 4:00 pm US Central Time -- Zoom Link Here

    • Week 6 Feedback Survey

    • Week 6 Quiz
  • 8

    In-Person Materials

    • On-Site Schedule & FAQ

    • Rahr Malt Presentations

    • Brewing From Grain to Wort, Steve Presley

    • Barrel-Ageing of Beer, Troy Casey

    • Sensory, Janelle Harmon

    • Brewing Adjuncts, Scott Helstad

    • Specialty Malt, Dan Bies

    • Hops, Hop Products, Dry Hopping, John Paul Maye

    • Group Project Submission - Please don't submit until the last day!

    • End of Course Feedback

    • Zoom Attendance