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Brewing and Fermentation Practices (self-paced) is a Course

Brewing and Fermentation Practices (self-paced)

Started Dec 2, 2020

Spots remaining: 6

$295 Enroll

Full course description

Self-paced, online course
Start anytime; take up to four months to finish
Instructed by Dr. Nick Flynn and Dr. Brian Schneider

Prerequisite: Successful completion of Introduction to Brewing and Fermentation

Scale your knowledge up to commercial brewing!  In this course you will achieve a better understanding of quality management and methods to create a “culture of quality” in your brewery.  You will learn the principles of establishing quality governance, which is the setting of policies, procedures and specifications to achieve the goals of the brewery.  You will be introduced to the basic components of, the supporting functions to and the strategic components in developing a quality program.  You will be made aware of the “best tests” that should be established in your brewing laboratory.

After completion of this course students will be able to:

  • Describe design of fermentation vessels
  • List procedures involved in preparing an area for fermentation
  • Explain an industrial fermentation procedure in terms that the general public would understand

Selected Course Topics

  • Governance
  • Defining quality
  • Testing methods
  • Working with Local, State and Federal Agencies

Intended students

  • Brewery staff
  • Current or prospective brewery owners
  • Homebrewers
  • Service professionals with current or intended brewery customers

Faculty:  Dr. Nick Flynn and Dr. Brian Schneider

Dr. Flynn has actively worked in the fermentation field for several years. He brewed the beer for his wedding back in 1995 and has been active in brewing ever since including serving as a consultant for breweries. He has provided eight research presentations and two research publications on brewing science in the past three years. 
Dr. Schneider has an MS Degree in Brewing and Distilling from Heriot Watt University. He has also been active in brewing for many years. 
This course not eligible for University credit.  Students must be 21 on or before the start date to take this course.
Questions?  Call Extended Studies at 806-651-2037 for more information.