Short Courses

Brewing Short Course Cancelled for 2020

Due to safety concerns for Covid 19 this year's Brewing Short Course will be cancelled. We plan to offer this course again next year and hope to see you then.

Summer Brewing Short Course

The Appalachian State University Brewing Short Course will be offered July 20 - 24, 2020  and it is intended for those working within the Brewing Industry and the Advanced Home Brewer; specifically those considering starting a business or intent on increasing their proficiency and understanding of Fundamental Brewing Principles and Technologies.

Course material is intended to provide the participant with information relevant to testing modules offered by the Institute of Brewing and Distilling (IBD) while providing thorough discussions around standard brewery operations. Participants will spend each morning in classroom discussions followed by an introduction to production-level sensory analysis. Afternoons will include hands-on coverage of laboratory skills and analysis, additional classroom discussions, and finishing the day with sensory sessions based on both major and obscure beer styles from around the world. The cost of the Appalachian State Brewing Short Course is $2000

There will be hands-on brewing activities focused on recipe development and process control and monitoring. Laboratory sessions are hands-on and intended to provide training as well as an introduction to equipment and basic laboratory setup for a small- to medium-sized brewery. Participants may take away wort if they desire. (Bring your own carboy and airlock or buy these on-site).

Lunch is provided daily & all course material will be made available in digital format for attendees.

A reduced-rate hotel block will be reserved for Brewing Short Course participants, details will be available shortly.

Course Content

Classroom discussions:

  • Raw ingredients: water, grains, hops, and adjuncts (chemistry, biology, and biochemistry)
  • In-Process Technology
  • Yeast and Bacteria: Handling, propagation, inoculation and spoilage
  • Cleaning and Sanitation
  • Fining and Filtration Basics
  • Equipment Considerations and Selection
  • Aging and Storage (tanks, kegs, and cooperage)
  • Finishing and Packaging
  • Recipe Development and Market Trends
  • Regulations and Requirements (Federal/State)
  • Sensory Analysis: Basics for QA/QC and in-house sensory programs

Sensory Analysis:

  • Fault identification, thresholds, sources, avoidance, and correction strategies.
  • BJCP Styles overview and tastings

Laboratory Analysis:

  • Raw ingredients (grains, hops, water)
  • identification and enumeration of fermentative microbes (yeast and bacteria)
  • in-process analyses
  • alcohol measurements
  • dissolved gases
  • hop acids and BUs
  • color and clarity
  • laboratory setup
  • QA/QC programs

Register and Submit Payment for Course

Lodging and Transportation

Short Course Location:

Appalachian Panhellenic Hall
949 Blowing Rock Road
Appalachian State University
Boone, NC 28608

Lodging:

A reduced-rate hotel block will be reserved for Brewing Short Course participants, details will be available shortly.

Local airports:

To-Boone Driving Times:

  • From Chapel Hill, NC: 2.5 hours
  • From Raleigh, NC: 3.0 hours
  • From Chattanooga, TN: 4.5 hours
  • From Richmond, VA: 4.45 hours
  • From Atlanta, GA: 4.45 hours
  • From Washington, DC: 6.25 hours
  • From Louisville, KY: 6.25 hours