2019 Full Program - IUPUI Essentials of Brewery Operations Certificate

CLASSES STARTING JAN 16 - REGISTER NOW !!!

Be a part of the growing world of craft brewing!

Spring 2019 Dates:

Class 1 - Wed, Jan 16
Class 2 - Wed, Jan 30
Class 3 - Wed, Feb 13
Class 4 - Wed, Feb 27
Class 5 - Wed, Mar 13
Class 6 - Wed, Mar 20
Class 7 - Wed, Apr 10

About the Course

The IUPUI Essentials of Brewery Operations Certificate offers participants an exciting, hands-on way to experience and understand beer and beer brewing operations. The 7-part series prepares beer enthusiasts, brewers, and... See more entrepreneurs for employment and business opportunities in the rapidly growing craft brewing industry. Topics include World, US and Craft Beer Styles, Off-Flavors, Beer Evaluation, Ingredients, Brewing Equipment, Processes and Operations, Packaging, Quality Control, Safety, Tap House Operations, and More.

WHY BEER?:  In the United States, craft beer production has grown from 11 million barrels in 2011 to an nearly 25 million in 2017, and becoming a $26 Billion industry! There are currently over 6,300 craft breweries in the US and over 135,000 workers are employed in the US craft beer industry, as well as, over 500,000 when counting related and in-direct jobs. In Indiana, there are now over 160 breweries and more are coming. Over 8,000 full-time employees currently work in this Indiana industry, which produces more than $1 billion in revenues. Thousands of new brewery workers will be needed to meet this growth, requiring specialized training and education in this growing professional industry.

Participants completing this program will be able to step into all aspects of brewing operations with minimal training. This program will also be beneficial to those desiring to start their own brewery. Participants completing this program will receive a Certificate of Completion in the Essentials of Brewery Operations from Indiana University.

Spring 2019:

7 long, full days for Pro Brewery Workers or those wanting to work in the industry. Approximately 40 classroom hours & 25+ hours in local breweries, especially course supporter, Sun King Brewery. Participants receive an IUPUI Certificate, and should be prepared to take the BJCP and Certified Cicerone Exams upon completion.

This is a very comprehensive course covering all major aspects of brewery operations. Class days are 8:00 am - 5:00 pm plus optional (but recommended) After-Class Sessions, and are spread out, approx 2 weeks apart. Must be at least 21 years old. No brewing or other experience required (but would be beneficial). See the day-by-day itinerary below.

CLASS 1: World Beer Styles and Sensory Analysis
This class serves as an introduction to all the major non-US beer styles, including sampling, and provides a history of world beer and brewing. Off-flavors and flavors will also be discussed and/or demonstrated, and BJCP-type beer evaluation and judging will be covered and practiced.

CLASS 2: US Beer & Craft Beer Styles, Trends and History
This class serves as an introduction to United States beer styles, including sampling, and provides a history of US brewing and the US craft beer market. Additional off-flavors and flavors will also be discussed and/or demonstrated, along with more blind judgings (these will continue in all classes).

CLASS 3: Beer Ingredients and Their Impact on Brewing
This class provides an in-depth understanding of brewing ingredients and their impact on the brewing process and the final product. This includes a discussion on brewing water chemistry and adjustments. There are also multiple tasting demonstrations on this day.

CLASS 4: Brewhouse Equipment and Operations
This class will provide an understanding of various types of brewhouse equipment and operational procedures. It will also address critical safety and sanitation issues required in the brewhouse. The second half of the day will be held at Sun King Brewery to observe the brewing processes first hand, and see and learn more about brewing equipment, etc.  - NOTE: Safety equipment is required for all brewery visits (steel toe shoes, eye and ear protection).

CLASS 5: Fermentation and Cellaring Operations
This class will explore of the various types of fermentation and cellaring equipment, and processes, as well as yeast harvesting, cell counts, and all related quality tests and procedures. An additional focus will continue on safety, maintenance and sanitation issues with equipment. The second half of the day will be held at Sun King Brewery.  - NOTE: Safety equipment is required for all brewery visits (steel toe shoes, eye and ear protection).

CLASS 6: Packaging and Quality Control
This class addresses the various types of beer packaging (cans, bottles, kegs, growlers), along with the related equipment, procedures, testing, etc. A special focus will be placed on lab tests and quality control measures, as well as minimizing dissolved oxygen, cleaning, sanitation, and safety considerations. The second half of the day will be held at Sun King Brewery.  - NOTE: Safety equipment is required for all brewery visits (steel toe shoes, eye and ear protection).

CLASS 7: Brewery, Tap House & Bar Operations, Draft Systems, and Brewery Admin 
This class focuses on the tap house and draft system equipment and considerations, as well as various other brewery admin areas, including HR, marketing, tap room legal issues, etc. The second half of the day will be held at Sun King Brewery and/or another Indy area brewery.  - NOTE: Safety equipment is required for all brewery visits (steel toe shoes, eye and ear protection).

 

About the Instructor

Ron Smith - Master Beer Judge Certification Program (BJCP) Judge, Certified Cicerone®, Beer & Brewing Educator, Craft Brewery Consultant, and European Beer Trip Guide Ron has been homebrewing, judging beer, and supporting the craft beer movement for over 25 years. He has taught a Beer Styles and Sensory Analysis class at IUPUI for over eight years, and continues to teach about all aspects of beer, brewing, ingredients, processes, styles, off-flavors, judging, beer and food pairing, and many more topics in private classes for breweries, distributors, and others. He routinely consults with craft brewers on stylistic, quality and technical issues.

Ron got involved in the Beer Judge Certification Program (BJCP) in the early 2000’s and started conducting study groups and technical sessions to train others how to evaluate and judge beer. He ascended through the BJCP ranks and is currently a Master level judge (only approximately 120 of the 7,500 judges are ranked at the Master or Grand Master level). Ron is a sought after judge for professional brewing competitions and has judged in prestigious international competitions in the US as well as Mexico and Belgium.

Ron was also one of the first 100 Certified Cicerones® in the world. A Cicerone® is to the beer world what a Sommelier is to the wine world (except not all Sommeliers are actually tested). He has attended numerous educational seminars presented by many of the leaders of the craft beer industry, and has traveled throughout Germany, Belgium and the Czech Republic, learning first-hand about the beers, brewing history and culture in those countries. Ron also leads Beer Tour Groups on incredible journeys through Germany and Belgium. Notably, he has won numerous awards, including Best of Show at the Indiana Brewer's Cup, a large national competition, and a Gold Medal in the American Homebrewers Association's (AHA) National Homebrew Competition (NHC), which is the largest homebrewing competition in the world. 


Pre-Requisites

No prerequisites.

Course At-A-Glance

Fee:  $1,715.00

Course Sections


View Section