Beer Brewing & Setting Up My Own Microbrewery SCIENCE EXTRA Course (5 Day) (3 PLACES)

setting up a microbrewery course

There are 5 elements to this five day intensive course which will equip you with all the business and technical essentials of setting up your own microbrewery and enable you to start brewing on a commercial scale:

DAY 1 - (10 am - 5 pm)

Master Brewer Alex Barlow will take you through all the key essentials of setting up your own micro-brewery by drawing on his recent experience of designing and commissioning the new brewery for Purity in Warwickshire and another brewery in Turkey.  On this day of “Setting up a Microbrewery Course” you will cover the following:

    •    Beer tasting and flavour assessment
    •    Creating a winning beer and brand
    •    Marketing and selling your beer
    •    Cleaning and Hygiene
    •    Premises suitability and equipment
    •    Liquor Water treatment
    •    Premises suitability and equipment
    •    Racking, casking and fining
    •    Business start up advice
    •    Useful contacts and sources of info
    •    Further study sources

This course aims to give those people with ambitions of setting up their own microbrewery either now or in the future all the basic skills and knowledge to make their 'brewing dream' a reality.

A hot lunch will be served in a gastro pub in Bakewell.

All equipment & course notes to be provided by Brew-School.

DAY 2 -  (9:30 am - 4:30 pm)

On the second day we look at in depth into th topics of brewery design and finance optionswith expert brewing consultant Dick Murton along with a number of finance experts to see how you can finance your the start up or expansion of your brewery project.

DAY 3 - (9.30 am - 4.30 pm)
This day is designed to give you an essential 'real life' insight into what it is like to set up your own microbrewery and how to learn from the microbrewers experiences.

The first day begins with a session from Rob Evans owner of the renowned Peak Ales Brewery on the Chatsworth Estate.  Rob takes you through his personal experiences of setting up a brewery using an unconverted farm building through to running his 10 barrel microbrewery along with the latest developments on his move to a larger purpose built premises nearby.  His session includes his DOs & DONTs, an insight into his particular business model and view on the current market.

You will then be taken onto the fabulous Chatsworth Estate to Peak Ales Barn Brewery. Rob will take you on a tour of the brewery answering questions on the way it works and beer production on site.  This will be followed by a short Q & A session.

Before lunch you receive a fascinating insight into pricing and costing your beer.  Find out through a group exercise facilitated by Chris Holden the former head of the isights team at one of the worlds biggest brewers Molson Coors.

Lunch is at a renowned Bakewell gastropub a short walk away from the Mill.

In the afteroon prepare to have all your brewing preconceptions upended as Adrian Corke owner of both Staffordshire Brewery and Staffordshire Brewing Supplies talks you through his brewing journey and experiences.  Adrian owns one the largest contract bottling lines in the country and will open your eyes to the many routes to market for your beer.

Following that we will have a short Q & A session after which you are then free to explore the pubs and delights of Bakewell with your fellow students.

DAY 4 - (9:30 am - 4:30 pm)

Tom Newman is an independent brewing consultant and to say brewing is in his DNA would not be overstating his enthusiasm and experience of his craft having started homebrewing in his teens as an enthusiastic homebrewer.  He then went on to set up his own brewery the Celt Experience selling his beers to supermarkets. He has recently set up a new brewery Brewlines he has also lectured at Sunderlands Brewlab. As well as an ideal introduction for home brewers this is the perfect course for those who have ambitions of setting up their own microbrewery and want to gain an understanding of the basic brewing process.

Tom Newman our 'Braumeister' will take you through all the stages necessary to create your own unique beer using pure natural ingredient by demonstrating how to set up a 'brew' using basic home brewing equipment. Along the way he'll talk you through:

* The brewing process

* The ingredients: malt, hops, yeast and the importance of 'water'

* How to bottle beer successfully including some useful tips from an experienced brewer.

 Tom will explain and show the 'sparge and boil'' so that at you have a clear understanding of the full home brewing process.  At the end of the course students will have the skill and knowledge to be able to create their own varied and professional tasting beers at home with just basic home brewing equipment.

Along the way he'll talk you through:


* The brewing process

* The ingredients: malt, hops, yeast and the importance of 'water'

* How to bottle beer successfully including some useful tips from an experienced brewer.

Tom will explain and show the 'sparge and boil'' so that at you have a clear understanding of the full home brewing process.  At the end of the course students will have the skill and knowledge to be able to create their own varied and professional tasting beers at home with just basic home brewing equipment.

This course includes refreshments of coffee & artisan biscuits and a Peak District ploughmans for lunch.



All ingredients, equipment & course notes are provided by Brew-School.

Have a look at some images from one of our recent beer brewing courses.

DAY 5 - (10.00 - 16.00) - BREWING SCIENCE

Rounding off this 5 day brewing you will explore beer brewing at the molecular level and in the process discover what really makes your beers 'tick'.  What flavour molecules give your beer flavour?  How do you create them?  Once created how do you keep this all important flavour defining molecules in your beer.  This science of brewing course with two absolute experts is gauranteed to take your brewing knowledge to another level.

The day is split into two sections.
 
The first session looks in depth at the chemistry behind the brewing process.
 
Dr Daniel Allwood is a organic chemist and keen homebrewer who lectures within the School of Bio-Chemistry at Sheffield Hallam University. Danny will bring the science of brewing alive in a practical and dynamic way looking at:

    •    The common chemical compounds in brewing
    •    The molecular process and chemistry of brewing
    •    Importance of mash temperatures and hop molecules, including hop oils and alpha acids
    •    Water chemistry and the science of water treatments
    •    What compounds in beer create the unique flavour styles of different beers and they can be effected by temperature and the brewing process

    •    “Off-flavours” in beer, prevention and removal

In the second part of the course we look in detail at the underlying biology of the brewing process by exploring:

•    Yeast strain selection
    •    Genetics of yeast strains
    •    The storage and handling of yeast
    •    Testing & quality assurance in a modern microbrewery

This course considers the occurrence, frequency, biology and detection of the micro-organisms that are associated with the spoilage of the brewing process from raw materials to final product.
 

Please note the order of the days may alter depending on tutor availability.

Dates Price Tutor Spaces  
01-05-2019 £940 Various Yes
Hartingtons Ltd
Hartingtons Ltd
1st Floor Rutland Mill, Rutland Mews,Coombs Road
Bakewell , DE45 1AQ United Kingdom
01629 888 586