Brewing and Malting Science Course

​November 2 - 13, 2014
University of Wisconsin
Madison, Wisconsin, U.S.A.

SOLD OUT! Wait List Registration

BrewMaltRegForm.pdfPrint the Registration Form

 

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
  • Tours

Frequently Asked Questions

Preliminary Course Schedule

Download the full schedule as a PDF.

Sunday, November 2, 2014 Lowell Center

6:00 – 6:45 p.m. ​Students Check In and Pick Up Badges and Information –  Registration Desk
6:00 – 6:45 p.m. ​Welcome Reception – Room 118
​7:00 8:30 p.m. ​Dinner – Dining Hall
Course Introduction and Lowell Center Information
Lynn Fleming, Lowell Center Assistant Manager
Jon T. Roll, University of Wisconsin, Department of Bacteriology
​8:30 11:00 p.m. Hospitality Room Open – Room 118
 

Monday, November 3, 2014 – Pyle Center Room 235

8:00 – 8:30 a.m. ​Team Assignments, Case Studies, and Student Introductions
Bill White, MBAA Course Director
8:30 – 10:00 a.m. ​Life Sciences for Brewers
Jon Roll, University of Wisconsin, Department of Bacteriology
10:15 a.m. – 12:00 p.m. ​Malting Barley: Origins, Production, and Quality
Scott Heisel, American Malting Barley Association
12:00 – 1:00 p.m. ​Lunch – Pyle Center Dining Hall
1:00 – 3:00 p.m. ​Malting and Malt Plant Operations
Joseph Hertrich, Anheuser-Busch (retired)
3:15 – 5:00 p.m. ​Malt Analysis and Specifications
Joseph Hertrich, Anheuser-Busch (retired)
5:00 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Tuesday, November 4, 2014 – Pyle Center Room 235

8:00 – 9:15 a.m. ​Brewing Adjuncts
Scott Helstad, Cargill Sweeteners North America
9:30 – 10:45 a.m. ​Enzymes in Brewing
David Maradyn, Novozymes
10:50 a.m. – 12:00 p.m. Specialty Malts—Manufacturing and Use
David Kuske, Briess Malt & Ingredients
12:00 – 1:00 p.m. Lunch – Pyle Center Dining Hall
1:00 – 1:15 p.m. Board Bus at Pyle Center
1:15 – 1:50 p.m. Bus Trip to Waterloo, WI for Malthouse Tour
2:00 – 3:30 p.m. Tour of Briess Waterloo Malthouse
3:30 – 4:15 p.m. Q&A and Refreshments at the Briess Malthouse
4:30 – 5:15 p.m. Board Bus and Return to Lowell Center
5:00 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Wednesday, November 5, 2014 – Pyle Center Room 235

8:00 a.m. – 12:00 p.m. ​ Hop Production: Harvest, Processing, and Pelleting
Val Peacock, Hop Solutions Inc.
12:00 – 1:00 p.m. Lunch – Pyle Center Dining Hall
1:00 – 2:30 p.m. ​Modified Hop Products and Downstream Uses
Scott Garden, John I. Hass
2:45 – 4:15 p.m. ​Dry Hop Practices
Jim Mellem, Sierra Nevada Brewing Company
4:15 – 5:00 p.m. Hop Discussion Panel
5:00 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Thursday, November 6, 2014 – Pyle Center Room 235

8:00 – 10:30 a.m. ​Brewery Water and Adjustment
Jim Mellem, Sierra Nevada Brewing Company
10:45 a.m. – 12:00 p.m. ​Brewery Effluent Management
Jeff Van Voorhis, Symbiont
12:00 – 1:00 p.m. Lunch – Pyle Center Dining Hall
1:00 – 5:00 p.m. Plant Engineering, Utilities, and Process Control
John Mallett, Bell’s Brewery
5:00 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Friday, November 7, 2014 – Pyle Center Room 235

8:00 – 10:15 a.m. ​Brewing Grain: Transport, Receiving, Storage, and Pest Control
Steve Presley, Anheuser-Busch (Retired)
10:30 a.m. – 12:00 p.m. ​From Grain to Wort: Milling
Steve Presley, Anheuser-Busch (Retired)
12:00 – 1:00 p.m. Lunch Pyle Center Dining Hall
1:00 – 2:45 p.m. From Grain to Wort: Mashing
Steve Presley, Anheuser-Busch (Retired)
3:00 – 5:00 p.m. From Grain to Wort: Separation
Matthias Weinzierl, Krones, AG
5:00 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Saturday, November 8, 2014 – Pyle Center Room 235

9:30 a.m. – 12:00 p.m. From Grain to Wort: Wort Boiling, Whirlpool, and Cooling/Aeration
Matthias Weinzierl, Krones, AG
1:00 3:00 p.m. Optional: Tour of the UW-Madison Brewing Laboratory
Meet at Lowell Center Lobby at 1:30 p.m. for 2:00 p.m. Tour
3:00 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Sunday, November 9, 2014 – Pyle Center Room 235

All Day No Classes Scheduled
3:00 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Monday, November 10, 2014 – Pyle Center Room 235

8:00 – 10:00 a.m. Brewing Microbiology
Bill Maca, MillerCoors (Retired)
10:15 a.m. – 12:00 p.m. Nature of Brewing Yeasts
Bill Maca, MillerCoors (Retired)
12:00 – 1:00 p.m. Lunch – Pyle Center Dining Hall
1:00 – 5:00 p.m. Principles of Brewery Cleaning, Sanitizing, and CIP
Joe Dirksen, Ecolab
5:00 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Tuesday, November 11, 2014 – Pyle Center Room 235

8:00 – 10:00 a.m. Wort Aeration, Yeast Pitching, and Fermentation
Jeff Biegert, New Belgium Brewing Company
10:15 a.m. – 12:00 p.m. Cellar Operations and Beer Filtration
Shannon Ambrosio, MillerCoors
12:00 – 1:00 p.m. Lunch – Pyle Center Dining Hall
1:00 – 2:30 p.m. Alternative Fermentations and Barrel Aging
Steven Pauwels, Boulevard Brewing Company
2:30 – 2:45 p.m. Board Bus at Pyle Center
2:45 – 3:45 p.m. Bus Trip to New Glarus, WI
4:00 – 5:30 p.m. Tour of New Glarus Brewing Company
5:45 – 6:45 p.m. Dinner at the New Glarus Hotel (tentative)
7:00 – 8:00 p.m. Board Bus and Return to the Lowell Center
8:00 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Wednesday, November 12, 2014 – Pyle Center Room 235

8:00 – 10:00 a.m. Brewery Calculations
Jim Helmke, Yuengling Brewery
10:15 a.m. – 12:00 p.m. Formulating Specialty Beers
Randy Thiel, New Glarus Brewing Company
12:00 – 1:00 p.m. Lunch and class photo– Pyle Center Dining Hall
1:00 – 2:45 p.m. Physical and Flavor Stability of Beer
Tom Eplett, MillerCoors
3:00 – 5:00 p.m. Beer Quality: Process Control and Quality Management
Jim Helmke, Yuengling Brewery
5:00 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Thursday, November 13, 2014 – Pyle Center Room 235

8:00 a.m. – 12:00 p.m. Student Team Presentations
Team 16
Case Study Review Panel
12:00 – 1:00 p.m. Lunch – Pyle Center Dining Hall
1:00 – 2:15 p.m. Basic Sensory Evaluation
Roy Desrochers, GEI Consultants
2:15 – 2:45 p.m. Break – UPS Service Available at Pyle Center
2:45- 5:00 p.m. Beer Flavor Training
Roy Desrochers, GEI Consultants
6:30 – 7:00 p.m. Reception – Pyle Center Alumni Lounge
7:009:00 p.m. Dinner, Closing Remarks and Awarding of Certificates
Jon T. Roll, University of Wisconsin
Bill Whit, MBAA Course Director
8:30 – 11:00 p.m. Hospitality Room Open – Lowell Center Room 118


Friday, November 14, 2014

Before 11:00 a.m. Hotel Check-out
8:45 – 9:00 a.m. IBD Exam Check-in
9:00 – 11:00 a.m. IBD General Certificate (Brewing) Examination
Prior registration required
Examination Room Invigilator

Course Tuition

MBAA Member: $3,920
Nonmember: $3,970
Course + Membership: $4,062

SOLD OUT! Wait List Registration


Obtain Your IBD General Certificate in Brewing

Friday, November 14, 2014, 9:00 - 11:00 a.m.

Registrants are required to submit a separate application and entry fee to take the IBD Exam.

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). Applicants will be provided with a syllabus and revision notes to be reviewed prior to the examination. 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.

IBDGCBExamApp.pdfApply by September 1 for the IBD GCB Exam.

Cancellation Policy

Only the first 55 applications accompanied by the tuition fee, paid in full (US funds only), will be accepted. Course tuition includes educational materials, breakfast and lunch on days of instruction, opening and closing banquets, and accommodations at the Lowell Center. Cancellations received at MBAA on or before September 26, 2014, will be issued a credit equal to the registration fee, less $100 processing fee, which will be good for two years toward any MBAA continuing education program. Notices of cancellation after September 26, 2014, will not be eligible for a refund or credit. MBAA reserves the right to cancel the course if a sufficient number of registrations are not received by September 26, 2014. If MBAA cancels this course, your registration fee will be refunded in full. In the event MBAA cancels this course, MBAA is not liable for nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. You must be 21 years of age or older to attend this course.

Questions? Contact:

Master Brewers Association of the Americas
3340 Pilot Knob Road
St. Paul, MN 55121

Telephone: +1.651.454.7250
Fax: +1.651.454.0766
E-mail: mbaa@mbaa.com

HOME | CONTACT | JOIN / RENEW | ADVERTISE | STORE

© Copyright Master Brewers Association of Americas