The programme has an international perspective and is aimed at small batch brewers who need to know how to brew a variety of different beer styles.
A central part of the programme is around illustrating how the different brew styles can be derived by using different raw materials and making changes to key process parameters.
While the programme is essentially practically orientated, it does delve into ‘brewing science’ to a level that enables the brewer clearly understand why ‘recipe differences’ have the desired impacts on beer characteristics. Home Brewing, Nano Brewing and Cider making are also covered in the programme and comparisons are also made with the wine sector.
As a full Brewing programme, it also covers Compliance & Engineering and another key part is around troubleshooting the various brewing problems that arise.
– Consists of over 60 knowledge units, books, articles, videos and 4 on-line assessments.
– Takes approx. 100 learning hours to complete.
The programme content consists of the following;
A. On-line lesson packs cover the core part of the programme (See below).
B. Short video clips and animations are used for illustration in appropriate areas.
C. Supporting reading materials are available in the form of pdf documents and ebooks.
For information on the lessons within each module, go to the curriculum tab above and then click on the various modules.
Assessment & Certification
Candidates are assessed as follows;
Multi-choice tests (4) ie. One Assessment for each programme stream building up to a total of 40 credits. The 4 MCQ’s are on-line with 30mins allocated for each MCQ.
An honours mark of >60% is required on each MCQ and candidates have 5 attempts to achieve this mark – questions are taken from a bank of questions and are randomized so candidates get a different test each time. A distinction can be achieved if candidates achieve a mark of >80%.
The total assessment time is therefore 4 x 30mins = 2hrs.
If a candidate does not achieve the required mark in one or more of the tests within the allocated number of attempts, they need to re-register for the full programme again.
Once a candidate has passed all MCO’s, a certificate with a unique learner ID will be issued.
Programme Duration, Support & Completion
Candidates will have access to materials for 6mths from the date of registration and candidates need to self manage their time.
Assessments need to be successfully completed within the 6 month period to gain certification. MCQ Assessments can be submitted at any stage during the programme.
It is estimated that approx. 100 standard learning hours are required to complete the programme (including time to complete all 4 MCQ assessments).
To take the course
- Take 1 min to Register
- You will be sent an email with a link – click on the link to activate your account
- Select the course & click the Take this course button.
|Module 1 Beer Overview and Styles|
|Unit 01 Beer Category Introduction||00:00:00|
|Unit 02 Beer History||00:00:00|
|Unit 03 Beer Ingredients (Part 1 Water & Malt)||00:00:00|
|Unit 04 Beer Ingredients (Part 2 Hops & Yeast)||00:00:00|
|Unit 05 Brewing Materials (Part 3 Summary)||00:00:00|
|Unit 06 The Brewing Process||00:00:00|
|Unit 07 Beer Tasting & Quality||00:00:00|
|Unit 08 Knowing the Beer Flavours||00:00:00|
|Unit 9A Beer Styles Context||00:00:00|
|Unit 9B Beer Styles ALES||00:00:00|
|Unit 9C Beer Styles LAGERS and OTHER BEERS||00:00:00|
|Unit 10 Global Beer Challenge||00:00:00|
|Unit 11 Overview of Packaging||00:00:00|
|Unit 12 Overview of Draught Beer Dispense||00:00:00|
|Unit 13 Beer and Food||00:00:00|
|Unit 14 Beer and Health||00:00:00|
|Unit 15 Overview of Home Brewing||00:00:00|
|Module 1 Articles||00:00:00|
|Module 2 Raw Materials|
|Lesson 1R Barley and Malting Process||00:00:00|
|Lesson 2R Malt Adjuncts and Flavour||00:00:00|
|Lesson 3R Brewery Water||00:00:00|
|Lesson 4R Hops||00:00:00|
|Lesson 5R Yeast||00:00:00|
|Lesson 6R Raw Materials Home and Craft Brewing||00:00:00|
|Module 2 Articles||00:00:00|
|Module 3 Grain Handling & Brewhouse|
|Lesson 1G Grain Transport Equipment||00:00:00|
|Lesson 2G Milling and Mashing||00:00:00|
|Lesson 3G Mash Vessel||00:00:00|
|Lesson 4G Lauter Tun||00:00:00|
|Lesson 5G Kettle||00:00:00|
|Lesson 6G Whirlpool||00:00:00|
|Lesson 7G Wort Processes||00:00:00|
|Lesson 9G Brewhouse Videos||00:00:00|
|Module 3 Articles||00:00:00|
|Module 4 Downstream Processing|
|Lesson 1F Fermentation and Maturation||00:00:00|
|Lesson 2F Part 1 Storage Filtration and BBT||00:00:00|
|Lesson 2F Part 2 Bottle Conditioned Beer||00:00:00|
|Lesson 3F Filter Systems Overview||00:00:00|
|Lesson 4F Centrifugation Systems Overview||00:00:00|
|Lesson 5F Cider Process||00:00:00|
|Lesson 6F Gasses in Beer||00:00:00|
|Lesson 7F Home Brewing Processes||00:00:00|
|Lesson 8F Brewery Lab Analysis||00:00:00|
|Lesson 9F Micro Brewing FV to BBT Videos||00:00:00|
|Lesson 10F Craft Beer and Wine||00:00:00|
|Module 5 Packaging|
|Lesson 1P Brewing and Packaging Overview||00:00:00|
|Lesson 2P Bottling Plant Overview||00:00:00|
|Lesson 3P Canning Overview||00:00:00|
|Lesson 4P Kegging Overview||00:00:00|
|Lesson 5P Cask Conditioned Beer||00:00:00|
|Lesson 6P Nano Brewing||00:00:00|
|Lesson 7P Packaging and Labelling – General||00:00:00|
|Lesson 8P Supply Planning and Scheduling||00:00:00|
|Lesson 9P Kegs and Package Material||00:00:00|
|Lesson 10P Can and Can Packaging Materials||00:00:00|
|Lesson 11P Non Returnable Bottles and Packaging Materials||00:00:00|
|Lesson 12P The Canning Line||00:00:00|
|Lesson 13P Non Return Bottle Line||00:00:00|
|Lesson 14P Return Bottle Line||00:00:00|
|Lesson 15P Keg Line Operations||00:00:00|
|Module 6 Draught Dispense|
|Lesson 1D Draught Beer Dispense General||00:00:00|
|Lesson 2D The Gas System for Beer Dispense||00:00:00|
|Lesson 3D Beer Line Cleaning||00:00:00|
|Lesson 4D Glass Washing at Outlet||00:00:00|
|Lesson 5D BGB CGB DGB||00:00:00|
|Lesson 6D Beer Head Formation and Retention||00:00:00|
|Lesson 7D Cellar Safety Pack||00:00:00|
|Module 7 Compliance|
|Lesson 1C Health Safety and Environment||00:00:00|
|Lesson 2C Outlet Cellar Safety||00:00:00|
|Lesson 3C Micro Food Safety Allergens||00:00:00|
|Lesson 4C Cleaning Sterilizing and CIP||00:00:00|
|Lesson 5C Sustainability||00:00:00|
|Lesson 6C Fermentation Block CIP Animation||00:00:00|
|Module 8 Engineering & Maintenance|
|Lesson 1M Pumps||00:00:00|
|Lesson 2M Valves||00:00:00|
|Lesson 3M Heat Exchangers and Pasteurization||00:00:00|
|Lesson 4M Various Mechanical Components||00:00:00|
|Lesson 5M Plant Maintenance||00:00:00|
|Lesson 6M Energy Optimization||00:00:00|
|Module 9 Troubleshooting|
|Lesson 1T Root Cause Problem Solving||00:00:00|
|Lesson 2T Brewery Micro||00:00:00|
|Lesson 3T Beer Haze||00:00:00|
|Lesson 4T Beer Foam and other outlet problems||00:00:00|
|Lesson 5T Gushing||00:00:00|
|Associateship MCQ 1||00:30:00|
|Associateship MCQ 2||00:30:00|
|Associateship MCQ 3||00:30:00|
|Associateship MCQ 4||00:30:00|
|Module 10 Supplementary|
|Book 1 Beer Styles Descriptions||00:00:00|
|Book 2 Brewing Science and Practice Briggs||00:00:00|
|Book 3 Water in Brewing||00:00:00|
|Book 4 Brew like a Monk||00:00:00|
|Book 5 Craft and Home Brewing Palmer||00:00:00|
|Book 6 Draught Manual American Beer Association||00:00:00|
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