International Centre for Brewing Science

Short Course for Brewers

Our short courses for brewers are designed for individuals in the brewing and allied industries looking to improve their understanding of the scientific principles and practice of specific areas of the brewing process. They are also suitable for those aspiring to a career as a practical brewer.

We offer a wide range of courses covering disciplines across the brewing process from raw materials to beer maturation and filtration.

Courses Details

The series of courses has been specifically designed for part-time distance learning, allowing you to study when it suits you and to acquire and practise skills while operating in your work environment. Each course is delivered using a combination of interactive eLearning and an intensive residential course at the University. You will have access to a library of electronic brewing resources as well as a personal tutor.

Available Courses 

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Raw Materials for Brewing 

(BIOS4032,  20 Credits) 

This course focuses on the science and technology of the production and key quality parameters of raw materials used in the brewing process (water, barley - including malting science & technology - hops and brewing adjuncts). Links between raw material and product quality attributes are explored.  

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Brewhouse Processes 

(BIOS4033, 10 credits) 

This course develops knowledge of the scientific principles which underpin the processes carried out in the brewhouse. Emphasis is placed on how brewing technology can be used to control the underlying science and ensure that the brewer has the required control over product quality and consistency. 

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Brewery Yeast Management 

(BIOS4034, 10 credits) 

This course provides an understanding of the underlying science and technology of brewery yeast management. It considers brewing yeast taxonomy, genomics, genetic stability, storage protocols, yeast supply and propagation. Principles, best practice and quality assurance strategies are discussed. 

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Fermentation and Yeast Handling 

(BIOS4035, 10 credits) 

This course focuses on the principles and practice of fermentation management and subsequent yeast handling. It considers pitching and yeast quality, fermentation and flavour metabolism, fermentation systems and operations, yeast flocculation, cropping and storage. Operational practice and challenges as well as potential innovative technologies are discussed. 

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Beer Maturation and Filtration 

(BIOS4036, 10 credits) 

This course considers biological and chemical processes that contribute to the maturation of beer once fermentation is complete. The principles and relevance to industrial practice of flavour and aroma changes, the formation and stabilisation to prevent non-biological hazes is considered. 

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Brewery Waste Management 

(BIOS4037, 10 credits) 

Brewery waste management is a critical role for any brewer. This course will concentrate on strategies for reducing and utilising wastes such as water, residual beer, spent grain, spent yeast, trub, cleaning-in-place residues and kieselguhr. Environmental management systems will also be discussed. 

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Brewing Microbiology 

(BIOS4038, 10 credits) 

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 be discussed. 

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Packaging of Beer 

(BIOS4059, 10 credits) 

This module covers the essential elements of packaging beers and other related alcoholic beverages. The module includes theoretical and legal aspects of packaging together with consideration of the design and operation of modern high speed packaging lines. 

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Beer Flavour Development and Sensory Analysis 

(BIOS4039, 20 credits) 

Here we firstly consider how flavour is perceived by the consumer and the multisensory nature of the flavour stimuli presented by beers. We then examine the development of key beer flavour attributes from a holistic, cross-process perspective. Sensory Analysis of beer covers all aspects from recruiting a panel to test design and data analysis. Flavour stability of beers and undesirable taints are also covered. 

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Beer Analysis and Quality Management 

(BIOS4040, 10 credits) 

Beer quality is a key performance indicator of the entire brewing and packaging process. This course examines the key quality parameters, where and when in process they are typically measured and the instrumental analyses which are most commonly applied. These measurements are then linked into the Quality Systems which must be put in place in the modern brewery to achieve "Designed in Quality" and a "Right First Time" production culture. 


The courses are taught by staff from the School of Biosciences who have expertise in brewing and related sciences, together with invited contributions from specialist brewing practitioners: all are internationally renowned leaders within their field.

Download Course Fees and Start Dates 2020 - 21 (PDF) 

Download Course Fees and Start Dates 2021 - 22 (PDF)

Please contact us to apply for the short courses 

Brewing Science

School of Biosciences
University of Nottingham
Sutton Bonington Campus
Loughborough, Leics
LE12 5RD

Telephone: +44 (0)115 951 6610