Technology of brewing and non-alcoholic production
Step-by-step advice for homebrewers and professional advice for industrial production technologists
SUBMIT YOUR APPLICATION
This program is intended for adults. To view this page, you must confirm that you are 18 years of age or older. Are you of legal age?
Yes, I'm already 18
No, I'm under 18
Unfortunately, you are not allowed to access the content of this page due to age restrictions.
Want to know more?
then fill out the application
Open your own brewery and start producing 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
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.
TO LEARN MORE
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
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
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
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
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
term of study: 252 ac. hours form of conducting: internal and extra-murel tuition fee: 76 950 rubles instead of 102 600 rubles. start date: 20 febrary 2023
payment by installments
After completing the training and successfully passing the final certification, a Diploma of professional retraining.
Our partners are the largest companies, as well as author's breweries. We are glad to our friendship and cooperation!
Sign up now
and get a free consultation on the program
TO LEARN MORE
On behalf of the Individual Entrepreneur Ilya Valerievich Sleptsov, I express my deep gratitude to you for the fruitful work between our organizations.