Raw Materials for Brewing
Brewhouse Processes
Brewery Yeast Management
Fermentation & Yeast Handling
Beer Maturation and Filtration
Brewery Waste Management
Brewing Microbiology
Packaging of Beer
Beer Flavour Development & Sensory Analysis
Beer Analysis & Quality Management
Methods of Study
Entry Requirements
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Download the application procedure (NEW)
Residential course dates 11-12 (NEW)
Fees and start dates (NEW)
Tel: +44 (0) 115 9516610    Fax: +44 (0) 115 9516162    Email: brewing.science@nottingham.ac.uk