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Open your own brewery and start producing
signature drinks
signature drinks
Who is this course for
You definitely need a course if you want to:
Get a new profession
Are you interested in obtaining an up-to-date and demanded profession
Optimize production
You already have an operating production, but you need a full analysis, an independent audit and professional advice
Start your profitable business
Are you ready to start your own business, open your own brewery at home or factory realities
Improve your skills
You are an active specialist in this field, but at the same time strive for professional growth and improvement
Study for 25% cheaper
when paying for the course before december 30, 2022.
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Program modules
Themes:
- Legislative requirements for the production and circulation of alcoholic products. The procedure for calculating the production capacity of a mini brewery Case / practice for calculating the production capacity of the plant
- Requirements for raw materials (yeast)
- Requirements for process and technical water of malting and brewing and non-alcoholic production
- Requirements for raw materials for beer and soft drinks (unmalted raw materials, hops, sugar syrup, kvass wort concentrate)
- Features of technology in small-capacity breweries
- Technological calculations
- Expansion of the range of products produced at small-capacity breweries
- Technology for the production of kvass and soft drinks (lemonades) Production of cider, poiret, mead. The history of the origin of drinks. Diseases and vices
- Features of maintaining active dried yeast in low-capacity production
Themes:
- The structure and chemical composition of barley grain. Changes in the composition and structure of grain during malting and drying of malt
- Physico-chemical and biochemical processes during mashing, the influence of mashing parameters on the composition of the wort
- The chemical composition of hops. Processes during the boiling of wort with hops. fermentation processes
Themes:
- Microbiological criteria for food quality and safety
- Microorganisms-contaminants of raw materials, semi-finished products and finished products and sources and ways of their entry into production
- General principles and methods of microbiological and sanitary-hygienic control in food production enterprises
Themes:
- Taste and aroma of beer. Basic approaches to assessing taste and aroma Basic sensory-active components of beer
- Methods of organoleptic analysis of beer. Factors affecting the taste of beer
- Development of recipes for beer drinks. Typical taste defects in beer
Document
After completing the training and successfully passing the final certification, a Diploma of professional retraining.
Program partners
Our partners are the largest companies, as well as author's breweries.
We are glad to our friendship and cooperation!
We are glad to our friendship and cooperation!
Sign up now
and get a free consultation on the program
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