✔︎ For experienced brewers / cellar-persons ready to up-level their skills + increase earning potential.
✔︎ Brewery owners / future investors who want to truly know their business + avoid costly mistakes.
All classes are live and interactive on Miami time (EST) and the replay will be sent to those who can not attend live.
Mon March 15 | 7-9pm:
Malting, Milling, Malt & Enzymes, Mash pH & Temp
Tues March 16 | 7-9pm:
Conversion, COA's, Calcs, "the Boil", "Ask an Expert"
Thu 7 March 18 | 7 -9pm:
H2O Chem, Profiles / Styles, Calculations / Additions
Sat March 20 | 9:30-12:30:
Hop Prods & Selection, Lupulin, BU calcs, "Ask an Expert"
Mon March 22 | 7-9pm:
Dry Hopping, Measuring BUs, Case Studies / Presentations
Tues March 23 | 7-9pm:
Yeast, Sanitization, Monitoring Fermentation
Thu March 25 | 7-9pm:
Pitching / Counting, Off-Flavors "Ask an expert"
Only 20 spots available.
*We offer support for Spanish Speakers
“I just placed first with the saison I made and also placed first in best of show in the coconut cup and can say that I wouldn't have done it without your class.”
"Don't think about it, Just take it.
It’s worth it."
“The course is harder than you expect but will build the foundation of what you need to know to run a brewery.”
"An excellent program to learn and understand the key aspects of the brewing science and brewing process. Clear explanations and practical examples oriented to an industrial environment. Highly recommended."
"Understanding what goes on molecularly in yeast and how to maintain the health of these organisms is something that will go a long way for us. We also particularly enjoyed learning how to set up a micro lab - we hadn't even considered cell count before, and now we cannot think of a scenario without it."
There is nothing we love more than taking a really good brewer, and giving them the technical brewing science that springboards them into becoming a great brewer.
Not only do our students make consistent beer they are proud of....
increase their earning potential
land their dream jobs
open their own breweries.