Why not take part in one of our training days either at your own site or at our historic Prince of Wales Brewery Site in Nottingham?
You will be able to discuss the brewing process with one of our master brewers. Either learning for the first time or retraining in one or more of our specific categories.
All courses cost £85 + vat and include food and drink. Each delegate is given a USB containing the presentations to take home on the day.
All courses here at Nottingham start around 9.30am and finish around 4.30pm.
Available dates are shown below, please book as soon as possible to avoid disappointment.
If travelling is an issue, you can arrange a training day at your own brewery or at a local location. We can help you create a bespoke course for you. We will charge you our daily consultancy rate plus travel expenses and you can have as many delegates as you wish. We can even arrange for other brewers in your area to attend, who will pay you for the course.
Please contact Frances Maud on Frances.firstname.lastname@example.org for more details or to make a booking.
LABORATORY DAY 2017
- Thursday 27th April
Thursday 24th August– CANCELLED!
Introducing you to basic science to produce beer with consistent quality. This course will cover the malting process, the mash, enzymes, pH buffering, the boil, protein coagulation, colour increase and flavour changes. You will be advised what equipment can be used to monitor pH’s, colour and bitterness and haze and there will be a demonstration on how to perform an optimisation and much more.
QUALITY ASSURANCE AND QUALITY CONTROL AWARENESS 2017
- Thursday 25th May
- Thursday 28th September
A training day that runs through the “world” of QA and QC. Aim is to arm the brewer ready for their initial foray with the subject. The course will cover: process monitoring and the process, microbiology, record keeping and quality systems i.e what does SALSA and HACCP want and what is it?
(PAST) BEER CLARITY 2017
- Thursday 16th February
- Thursday 29th June
This course will cover liquor composition and effect on stability, Brewhouse control, carrageenan, isinglass and auxiliary finings and cask preparation. The day ends with a very constructed troubleshooting session which leads to question and answers.
(PAST) YEAST MANAGEMENT 2017
- Thursday 30th March
- Thursday 13th July
This will cover the general overview of yeast, the fermentation process, handling live yeast, microbiology and cleaning and basic CIP.
Please contact email@example.com for more details or to make a booking.