Master Brewers Certificate Program 

Raw Materials and Wort Production

Analyze the essential compositional features of barley and other grains, water, hops and yeast as they pertain to brewing process performance and product quality

Understand and control the chemistry, biochemistry and physics underpinning the processing treatments that are used to render barley, water, hops and yeast in a state suitable for brewing

Detect key microbial threats to brewing and beer and address them

Apply the basic principles of plant cleaning and sanitation

Differentiate between Quality Control and Quality Assurance and describe the major analytical procedures that are employed from barley to beer

Understand and control the chemistry, biochemistry and physics of beer quality attributes, including foam, color, haze and physical stability

Test grain to be suitable for malting and brewing

 

Beer Production and Microbiology

Explain the process of yeast enumeration and quality control

Describe the microbiology of spoilage organisms

Compare and contrast the physiology and metabolism of different brewing yeasts

Deliver consistent hop aroma through the introduction of hops in post-fermentation

Produce beer with desired clarity, stabilization and carbonation

Measure and control the color of your beer

Identify and control the chemical species that impact the flavor of beer over time

Achieve a stable foam on your beer while avoiding over-foaming (gushing)

 

Brewery Cellar and Lab Operations

Evaluate and apply the science and technology of cleaning and sanitizing agents

Evaluate and apply the science and technology of beer quality testing

Conduct and interpret beer quality tests

Develop and employ a QA/QC plan

Apply best practices in cleaning and preparation of brewing equipment

Apply best practices in beer dosing and dry hopping

Apply best practices in the movement of beer throughout a brewery

Apply best practices in the filtration and clarification of beer

Apply best practices in the preparation of beer for packaging and distribution

 

Brewery Engineering

Apply a general understanding of physical and engineering concepts applicable to the brewing environmentL

Understand and apply relevant conservation laws in your brewing operation

Solve basic brewery-related physical and engineering problems

Assess factors affecting physical conditions within the brewing process

 

Beer Packaging

Analyze beer packaging types and the appropriateness of containers for different needs

Inspect packaging materials for defects

Understand packaging line layouts, including machines, conveyors, control and access points

Apply industry best practices for cleaning, filling and sealing different beer containers

Test critical beer filling and post-filling quality factors and control processes

Prepare for the risk factors involved in the movement of finished inventory

 

Sensory Science of Beer

Apply sensory methods and techniques in regular quality control testing

Analyze sensory QC data to make business decisions

Train a sensory panel to evaluate for product quality and consistency

Set brand targets and evaluate for inconsistencies

Communicate sensory QC data

Evaluate adjunct flavor

Execute sensory methods and techniques to make quick in-process decisions

Apply consumer research techniques and methods of analysis

Identify common beer aging characteristics

Leverage sensory data to make every day brewery decisions

 

Beer Quality, Safety and Sustainability

Create and implement quality assurance programs for breweries of any size

Evaluate tests and screening systems for raw materials, processes and products

Apply safety regulations and compliance requirements

Develop a workplace safety program and promote a safety-first workplace culture

Evaluate and employ sustainable approaches to typical brewery activities and functions, including sourcing ingredients, out-bound shipments, effluents, emissions and more