Brewing Course: Science of How to Brew Beer
- Sat 14th Dec 2019, 9:30 AM - 4:30 PM
- 55 Elizabeth St, Sydney NSW 2000
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Brewing and judging great beers involves both art and science. An understanding of the nuances of production, storage and flavours of beer can be aided by a working knowledge of the chemical processes involved. This brewing course aims to acquaint you with some important concepts of biochemistry as they relate to craft beer and the science of how to brew.
This brewing course provides real-world applications of biochemistry and provides an understanding of the processes taking place in fermentation. The course will explore the chemical basis for different beer flavour profiles, the biochemistry of malting and extracting fermentable sugars from grain and the chemical reactions occurring in the kettle and the fermenter to produce these flavour compounds.
At the completion of this brewing course you will:
- Identify the components responsible for key flavour profiles in beer.
- Understand the chemical differences between different styles of beer.
- Understand some of the non-flavour characteristics of different beers (e.g. shelf-life).
- Understand how to brew a sustainable craft beer.
This brewing course focuses on the science of how to brew and will cover the following content:
- Important ions and salts in brewing water.
- Regional variations in water and their effects on beer styles.
Macromolecules in Beer
- Carbohydrates (complex and simple).
- Proteins and amino acids.
- Gluten and gluten free beers.
- Fundamentals of enzymes.
- Breakdown of complex carbohydrates.
- Breakdown of proteins.
- Temperature and solubility.
- Maillard Reactions.
- Beer storage and staling.
Sanitation in the brewery
This brewing course is designed for anyone interested in craft beer, craft brewing , home brewing and the science of how to brew the perfect beer. This brewing course is ideal for home brewers or commercial brewers who wish to expand on their knowledge of the chemistry of brewing and the chemical basis of beer flavouring profiles.
This brewing course will be delivered as an interactive workshop consisting of an instructor-led lecture and group activities.
This brewing course has no prerequisites and is open to all members of the public. It is preferable that you have a basic (high school equivalent) understanding of biology and chemistry.
Fix, George, 2 edition (15 November 1999) Principles of Brewing Science: A Study of Serious Brewing Issues, Brewers Publications
You will be provided with a course workbook to take home. All materials required for in-class activities will be provided as needed.
Additional instances of this course may be available and published on our website. See Brewing Course: Science of How to Brew Beer for more information, or to join the waiting list and be advised when we schedule more.