2018 Brewing Short Course

Appalachian State University 2018 Brewing Short Course

5-days;  8:30a - 5p+

Registration begins April 12th at 8am

First Week Session: July 9th (M-F)  To register for the first week click here Hotel special rate click here

Second Week Session: July 16th (M-F) To register for the second week click here Hotel special rate click here

Third Week Session: July 23th (M-F) To register for the third week click here Hotel special rate click here

Cost: $1,800 

If you would like to be added to the email list for the 2018 short course please contact us.

The Appalachian State University brewery operations short course is intended for those working within the brewing industry and the advanced home brewer; specifically those considering starting a business or intent on increasing their proficiency and understanding of fundamental brewing principles and technologies.

Course material is intended to provide the participant with information relevant to testing modules offered by the Institute of Brewing and Distilling (IBD) while providing thorough discussions around standard brewery operations.  Participants will spend each morning in classroom discussions followed by an introduction to production-level sensory analysis.  Afternoons will include hands-on coverage of laboratory skills and analysis, additional classroom discussions, and finishing the day with sensory sessions based on both major and obscure beer styles from around the world.

There will be hands-on brewing activities focused on recipe development and process control and monitoring.  Laboratory sessions are hands-on and intended to provide training as well as an introduction to equipment and basic laboratory setup for a small- to medium-sized brewery.  Participants may take away wort if they desire. (Bring your own carboy and airlock or buy these on-site).

Lunch is provided daily & all course material will be made available in digital format for attendees. 

A reduced-rate hotel block will be reserved for Brewing Short Course participants, details will be available in April 2018.

Course Content

Classroom discussions:

  • Raw ingredients: water, grains, hops, and adjuncts (chemistry, biology, and biochemistry)
  • In-Process Technology
  • Yeast and Bacteria: Handling, propagation, inoculation and spoilage
  • Cleaning and Sanitation
  • Fining and Filtration Basics
  • Equipment Considerations and Selection
  • Aging and Storage (tanks, kegs, and cooperage)
  • Finishing and Packaging
  • Recipe Development and Market Trends
  • Regulations and Requirements (Federal/State)
  • Sensory Analysis: Basics for QA/QC and in-house sensory programs

Sensory Analysis:

  • Fault identification, thresholds, sources, avoidance, and correction strategies.
  • BJCP Styles overview and tastings

Laboratory Analysis:

  • Raw ingredients (grains, hops, water)
  • identification and enumeration of fermentative microbes (yeast and bacteria)
  • in-process analyses
  • alcohol measurements
  •  dissolved gases
  • hop acids and BUs
  • color and clarity
  • laboratory setup
  • QA/QC programs

 

Course Schedule

Monday

8:00am – Registration and Check-in

8:30 – 12:00  Classroom discussions and Sensory Analysis

12:00- 1:00      Lunch Break

1:00-4:00       Laboratory Analysis and Classroom Discussion

4:00-5:00 +    Sensory Analysis: Beer Styles

 

Tuesday

8:00 – 12:00  Classroom discussions and Sensory Analysis

12:00- 1:00      Lunch Break

1:00-4:00       Laboratory Analysis and Classroom Discussion

4:00-5:00 +    Sensory Analysis: Beer Styles

 

Wednesday

8:30 – 12:00  Classroom discussions and Sensory Analysis

12:00- 1:00      Lunch Break

1:00- 3:00      Laboratory Analysis and Classroom Discussion

3:00-5:00       Brewery Tour and Tasting

 

Thursday (Brew Day and advanced classroom discussions/analysis)

8:30 – 12:00  Classroom discussions and Sensory Analysis

12:00- 1:00      Lunch Break

1:00-4:00       Laboratory Analysis and Classroom Discussion

4:00-5:00 +    Sensory Analysis: Beer Styles

 

Friday

8:30 – 12:00  Classroom discussions and Sensory Analysis

12:00- 1:00      Lunch Break

1:00-4:00       Laboratory Analysis and Classroom Discussion

 

Lodging and Transportation

Short Course Location:

Appalachian Panhellenic Hall
949 Blowing Rock Road
Appalachian State University
Boone, NC 28608

Lodging:

A reduced-rate hotel block will be reserved for Brewing Short Course participants, details will be available in April 2018.

Local airports:

Charlotte-Douglas International Airport

(2 hour drive-time to Boone)

5501 Josh Birmingham Parkway
Charlotte, NC 28208

http://charmeck.org/city/charlotte/airport/Pages/default.aspx

 

Raleigh-Durham International Airport

(3 hour drive-time to Boone)

2400 John Brantley Blvd,
Morrisville, NC 27560

http://www.rdu.com/

 

Piedmont Triad International Airport (GSO)

(1 hour 45 min drive time to Boone)

1000 A Ted Johnson Parkway
Greensboro, NC 27409

http://www.flyfrompti.com/

 

Tri-Cities Regional Airport, TN/VA

1.5 hour drive time to Boone

2525 Tennessee 75, Blountville, TN ‎

http://www.triflight.com/

 

To-Boone Driving Times:

From Chapel Hill, NC:        2.5 hours

From Raleigh, NC:             3.0 hours

From Chattanooga, TN:     4.5 hours

From Richmond, VA:         4.45 hours

From Atlanta, GA:             4.45 hours

From Washington, DC:      6.25 hours

From Louisville, KY:          6.25 hours