University of California, Davis - Beer Quality Systems
- Offered byCoursera
Beer Quality Systems at Coursera Overview
Duration | 8 hours |
Total fee | Free |
Mode of learning | Online |
Official Website | Explore Free Course  |
Credential | Certificate |
Beer Quality Systems at Coursera Highlights
- Flexible deadlines Reset deadlines in accordance to your schedule.
- Shareable Certificate Earn a Certificate upon completion
- 100% online Start instantly and learn at your own schedule.
- Coursera Labs Includes hands on learning projects. Learn more about Coursera Labs External Link
- Course 5 of 5 in the Beer Quality Specialization
- Intermediate Level Someone already working within the beer industry, master brewers, physicists, chemists, etc.
- Approx. 8 hours to complete
- English Subtitles: English
Beer Quality Systems at Coursera Course details
- Ultimately, the difference between success and failure as a brewer is whether you consistently deliver a quality beer. Designed for brewers of all skill levels, this course is part of a comprehensive series where brewing legend Charlie Bamforth, Ph.D. guides you through the key markers of beer quality: flavor, foam, color/clarity, freshness and quality systems. In this last course of the Beer Quality Series, you will examine the systems necessary to produce quality beer.
- Thought-provoking lectures will allow you to explore at your own pace how to define quality in beer and brewing. This course will teach you about the documentation of raw materials and processes, how and what should be measured and how to establish a quality program, whether you are brewing on an international scale or in a bucket. By the end of this course, you will be able to consistently brew a high-quality product that delights the drinker every time.
Beer Quality Systems at Coursera Curriculum
Getting Started & Beer Quality Systems
Course Introduction
Definitions of Quality
Formal and Informal Approaches - Part 1
Formal and Informal Approaches - Part 2
A Note From UC Davis
Optional Textbook - QUALITY SYSTEMS: Practical Guides
Textbook Reading (Optional)
Textbook Reading (Optional)
What is Quality? - Review
Formal and Informal Approaches Review
Some Basic Statistics
Relevant Statistics
ASBC and EBC Methods - Part 1
ASBC and EBC Methods - Part 2
Textbook Reading (Optional)
Textbook Reading (Optional)
Relevant Statistics Review
Standard Methodology Review
Assuring Quality Estimate & Critical Stuff
Types of Measurement QA vs QC
Critical Points: HACCP
Critical Points: HARPC
Critical Points: The Cost of Quality
Textbook Reading (Optional)
Textbook Reading (Optional)
Assuring Quality Estimate Review
Critical Stuff Review
Module Topic
The Key Principles
A Reprise of Core Messages
Textbook Reading (Optional)
Textbook Reading (Optional)
Setting Up a Quality Program Review
Wrapping Up Review
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Beer Quality Systems