Wort Production & Recipe Formulation

Knowing how to customize the fermentability and body of beer is a key component in producing a quality brew. Get the essential details in the process of preparing, on an industrial scale, malted grain for fermentation and the variations on this process that create specific styles of beer. The science and technology of the process, as well as the industry brewhouse standards involved in milling, mashing, lautering and boiling, are discussed.

Note: Enrollment is by application only. Please visit the Brewing Certificate page for the online application form and additional program information.

Course Number: BREW-40002
Credit: 2.00 unit(s)
Related Certificate Programs: Brewing

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1/21/2021 - 2/25/2021

$395

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• SECTION ID:

  155716

• CLASS TYPE:

  Synchronous web-based class meetings that are scheduled to meet online at published times (time/date).

• INSTRUCTOR:
  

  Blankemeier, Rick, Director of Quality, Belching Beaver Brewery

  Rick Blankemeier has over 10 years of brewing and quality assurance experience in the craft brewing industry. He spent seven years as the quality assurance manager at Stone Brewing Co, two years as director of brewing operations at Modern Times Beer, and is currently the Director of Quality at Belching Beaver Brewery. As the president emeritus of the Southern California district of the Master Brewer’s Association of the Americas, Blankemeier has a passion for the continuing education of brewers and people working in the craft brewing industry.

• TEXTBOOKS:

  No information available at this time.

• POLICIES:

  No UCSD parking permit required.
  No visitors permitted.
  No refunds after: 1/28/2021.
  

• NOTE:

DATE	DAY	START	END	LOCATION
1/21/2021	Thu	6:00 p.m.	9:00 p.m.
1/28/2021	Thu	6:00 p.m.	9:00 p.m.
2/4/2021	Thu	6:00 p.m.	9:00 p.m.
2/11/2021	Thu	6:00 p.m.	9:00 p.m.
2/18/2021	Thu	6:00 p.m.	9:00 p.m.
2/25/2021	Thu	6:00 p.m.	9:00 p.m.