Certificate in Beer Brewing

The program operates on an open enrollment basis, and there are no specific entry requirements. Individuals with a genuine interest in the subject matter are welcome to participate.

•
Malting: The process of soaking grains in water to activate enzymes that break down starches into fermentable sugars. •
Mill: A machine used to grind grains into a coarse flour called grist, which is then mixed with water to create wort. •
Mashing: The process of mixing grist with hot water to extract fermentable sugars, resulting in a sweet liquid called wort. •
Boiling: The process of heating wort to kill bacteria and other microorganisms, and to coagulate proteins and other impurities. •
Sparging: The process of slowly pouring hot water over the grist to extract more fermentable sugars, resulting in a sweeter wort. •
Yeast Fermentation: The process of adding yeast to wort and allowing it to ferment, converting sugars into alcohol and carbon dioxide. •
Conditioning: The process of allowing beer to mature and develop its flavor and character after fermentation is complete. •
Packaging: The process of transferring beer from a fermentation tank to a keg, bottle, or can, and preparing it for distribution. •
Sanitation: The process of maintaining a clean and sterile environment to prevent contamination and spoilage of beer. •
Water Management: The process of managing the quality and quantity of water used in brewing, including softening, filtration, and treatment.

This program is not intended to replace or serve as an equivalent to obtaining a formal degree or diploma. It should be noted that this course is not accredited by a recognised awarding body or regulated by an authorised institution/ body.