Overview
1 Day Course
This specialist course will provide you with knowledge and skills in producing additional products for your brewery and covering popular areas of sour beers, meads and fruit wines, spritzers, Kombucha and wild fermentations.
Expanding your portfolio is a pressing need in contemporary brewing but often results in a broader catalogue of beers which may become difficult to manage. Diversification into additional products is a valuable means of building on your brands and reputation while opening new markets and outlets. This course provides an introduction to additional fermentations with a strong focus on the microbiology and production requirements of the following products:
- Sour beers – including isolating and managing wild yeast and bacteria.
- Kombucha tea ferments.
- Meads, ciders and fruit wines.
- Spritzers.
A background knowledge of brewing is desirable for the course so as to put the techniques into perspective. This workshop will give you a sound overview of the requirements of specific fermentations and how to apply microbiology techniques on site in your brewery.
Opportunities will be provided to use high quality laboratory facilities and equipment and apply these to ingredients and to the different products. Microbiology and microscopy skills are a major feature of the workshop and we will be pleased to advise on your own equipment and assessment of samples of your own products if you wish to bring these along.
The fee is £235.
A £100.00 non-refundable deposit is required to secure a booking. The balance is due six weeks prior to the course start date.
Price Includes VAT.
