Craft Brewing in Practice 2024 – Hands-on Course at VLB

Craft Brewing in Practice 2024 is a ten-day full time training course providing up-to-date knowledge in the field of craft and micro brewing. It covers the basics of beer brewing in theory and practice on a small-scale.
The lectures will cover topics like raw materials (water, malt, hops, and yeast) the brewing process, yeast management, fermentation, hygiene, sensory evaluation, basics of quality control as well as economic and legal aspects for starting a pub brewery.
In addition, a visit to a Berlin pub brewery is on the agenda. You can expect an intensive and individual training with maximum benefit. Starting with practical brewing on the first day, the participants will accompany their own brew up to the final product in practical quality control.
The course addresses persons who have a professional interest in craft brewing. We strongly recommend some basic experience in brewing, e.g. as home brewer.
The course language is English.

The following topics will be covered:

Establishing a pub brewery:

• Plant equipment
• Business plan & economic aspects

Brewing technology:

• Brewhouse work / wort treatment
• Fermentation & maturation
• Basics of beer filtration
• Basics of filling
• Application of special malts
• Special beers – types & production
• Production of alcohol-free beers

Utilities:

• Water treatment / analysis
• Energy in the brewery
• Cleaning and disinfection aspects

Raw materials & quality aspects:

• Malt – quality aspects
• Hops & hop products
• Hop „tasting“ seminar (by HVG)
• Yeast management in micro breweries  
• Different aspects of beer and flavour stability
• Quality control for pub brewers
• Basics of tasting – main off-flavours
• Dispensing

Visit to a pub brewery in Berlin

Schedule subject to minor changes.

Target Group: Prospective Craft Brewers
The course addresses persons who have a professional interest in craft brewing. We strongly recommend some basic experience in brewing, e.g. as home brewer.

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The VLB is member of the Bio-PAT network.

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