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Course Description

In this course, we dive into the fundamentals of beer production and service. Covering brewing and brewhouse process decisions, fermentation and packaging, this module will give students a foundation to further their brewing knowledge and lexicon as well as continue to focus on and prioritize brewery safety and quality control from the brew deck to the bottling line.

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Type
CLASS
Dates
Mar 02, 2026 to May 01, 2026
Course Fee(s)
Registration Fee non-credit $650.00

Section Notes

Introduction to Beer Production and Service is the second of eight Brewing Certificate courses being offered.  This is a remote learning opportunity with Zoom instruction/discussions held Wednesday evenings from 8-9pm. 
 
Textbook Requirement: Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew. ISBN 978-0937381922. Brewers Publications, by J. Zainasheff & J. Palmer. 
 
Cancellations will be accepted through the course start date with a full refund.  No refunds will be issued after the course start date.​ 
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