Brewing and Malting
Science Course

October 31 - November 11, 2010
University of Wisconsin
Madison, Wisconsin, U.S.A.

Register Today!
Limited to 50 Students

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Course Overview

Learn about brewing and malting from industry experts. This two-week course will take you through the technical side of the brewing and malting process. More than 25 topics covered in-depth!

Tuition Includes Practically Everything!

• Educational materials
• Accommodations at the class site
• Two meals per day during instruction times
• Opening and closing banquets
• The Practical Brewer, 3rd Edition
• Tours

Course Director

Ray Klimovitz, MBAA Technical Director

NEW! Hands-on Brewing Experience!

MBAA is excited to team up with the University of Wisconsin - Madison Pilot Brewery to offer students the opportunity to gain hands-on brewing experience. Teams will begin the brewing process on the first day of class. Then throughout the two weeks of the course, the teams will help with or observe the process as the beer becomes ready for transfer and filtering. The beer produced over the two weeks will be used at the sensory session on the last day of the course and will be available to drink at the closing banquet.

Preliminary Course Topics

• Beer Flavor Training
• Brewery Case Studies
• Brewery Tour
• Brewery Safety
• Brewing Adjuncts
• Brewing Calculations and Recipe Formulation
• Brewing Grain—Handling and Storage
• Brewing Water
• Cellaring Operations—Ageing, Centrifugation, Filtration
• CO₂ Collection, Purification, and Use
• Effluent Management and Environmental Concerns
• Fermentation Practices
• High-Gravity Brewing
• Hop Production and Hop Products
• IBD General Certificate Exam Study Sessions
• Introduction to Brewing Microbiology
• Keg and Keg Filling Operations
• Malt Milling
• Malthouse Tour
• Malting Barley
• Malting Biochemistry
• Malting Operations
• Nature of Brewers’ Yeast
• Physical and Flavor Stability of Packaged Beer
• Plant Engineering, Utilities, and Process Control
• Practical Brewery Troubleshooting (Expert Panel Discussion)
• Practical Brewhouse Operations
• Principles of Brewery Cleaning and Sanitation
• Principles of Mashing
• Process Control and Quality Management
• Specialty Malts—Manufacturing and Use
• Understanding the Malt Certificate of Analyses
• Wort Aeration
• Wort Boiling
• Wort Separation—Lautering and Mash Filtration
• Yeast Pitching

Frequently Asked Questions

Course Tuition

EARLY BIRD RATES!
US$3500 MBAA Member
US$3550 Nonmember
US$3633 Course + Membership

Register Today!
Limited to 50 Students

Course Scholarship

MBAA members may apply for the Hipp Scholarship to cover the cost of tuition. View the Scholarship Provisions and Scholarship Application to learn more. Applications must be received by August 1, 2010.

Share Your Brews with Course Attendees

It is course tradition for students to supply beer for consumption during banquets and after class. Check out the Frequently Asked Questions for more details.

Obtain Your IBD General Certificate in Brewing

Attendees of the MBAA Brewing and Malting Science Course may apply to take the Institute of Brewing & Distilling (IBD) examination for their General Certificate in Brewing (GCB). The 2-hour examination, comprised of 60 multiple choice questions, will take place in Madison, WI, on November 12, 2010. Registrants will be required to submit a separate application and entry fee. Applicants will be provided with a syllabus and revision notes to be reviewed prior to the examination. If you are interested in taking the examination, please complete and submit an application form.

The IBD GCB is a globally recognized, entry-level qualification that measures basic theoretical and practical knowledge underpinning brewing and associated operations. This certification can be an end in itself or the start of professional development leading to the IBD Diploma in Brewing qualification.

Application will be available soon.

Register Today!
Limited to 50 Students