Brewing Science (1 day) - Brewing At The Molecular Level (NEW COURSE FOR 2019. REGISTER INTEREST BY E-MAIL)

Brewing science course molecules

This is a full day course looking at Brewing at the Molecular Level and the Science of Brewing with two experts in their field. The day is split into two sections.



The first session looks at the chemistry behind the brewing process.


Dr Daniel Allwood is a organic chemist and keen homebrewer who now lectures within the School of Bio-Chemistry at Sheffield Hallam University. He brings 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
  • “Off-flavours” in beer, prevention and removal

Julia Barnett, founder and head brewer at Quartz Brewing in Staffordshire, was originally a microbiologist and she looks in detail at the underlying biology of the brewing process in the second session:


  • 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. The impact of contamination on process and final product quality will be considered. The principles and practice of HACCP, cleaning-in-place and GMP will also be discussed.


All handouts, refreshments and lunch are included.


Course time: 10.00 a.m. to 4.00 p.m. 


Dates Price Tutor Spaces  
01-01-2019 £195 Julia Barnett No
Hartingtons Ltd
Hartingtons Ltd
1st Floor Rutland Mill, Rutland Mews,Coombs Road
Bakewell , DE45 1AQ United Kingdom
01629 888 586