From Barley to beer - Module 2 (Malt to Beer)

Targeted audience

  • You work in a large-scale brewing plant and would like to understand the stages involved in making malt and beer so as to gain a more panoramic view of your job.
  • You are a supplier of technical solutions to the brewing industry and would like to gain a better understanding of the barley-malt-beer market and the technical needs of your customers.

If want to gain a better understanding of the malting environment, you can precede this module with "From Barley to Beer" Module 1, which focuses on the transformation of barley into malt and the malt market.

Goals

At the end of the course, participants will be able to :

  • Situate the various players and their interactions in the industry (constraints and needs).
  • Describe the entire brewing process
  • Evaluate a raw material in terms of its physicochemical and organoleptic characteristics and the expected product.
  • Evaluate a beer in terms of its physicochemical and organoleptic characteristics and the expected product.

Duration, numbers and dates

  • Duration : 2,5 day(s) - 17,5 hours
  • Effectif limité à 12 personnes (minimum 4 personnes)
  • Dates : from 4th (1:30 pm) to november 6th  2026
    Module 1 (Barley to Malt) : from november 2nd to 4th (12:30 pm) 2026 (click here for more information)

Programme / Contenu

Download program as PDF

Welcome, presentation of the trainer, the learners and the program

  • Presentation of the barley-malt-beer industry and the beer market
  • Description of raw materials and expected characteristics: malts, substitutes, hops, water and other ingredients
  • Beer production process:
    • Brewing : crushing, maceration, filtration, boiling, wort treatment
    • Fermentation: seeding, fermentation, hot storage, cold storage, beer filtration
  • Cleaning of equipment and microbiological contamination
  • Stabilization of beer over time
  • Beer quality criteria and associated analyses

Closing of training : Round table and feedback from trainees

Teaching costs

1 300.00 € EXO TAX

Prerequisites

  • Working in a malting, brewing or related industry

If want to gain a better understanding of the malting environment, you can precede this module with "From Barley to Beer" Module 1, which focuses on the transformation of barley into malt and the malt market.

Matériel stagiaire

  • Safety shoes

Targeted sanction

Certificate of attendance.

Pedagogical and technical means

  • In-class training with video projector presentation
  • Delivery of a booklet with printed lessons and a USB key
  • Tour of the production platform: micro-malting and malting plant, 20hL brewhouse and isobarometric fermenters, packaging lines (kegs and bottles), analysis laboratories

Methods of evaluating acquired knowledge

Pre-training briefing with feedback on the participant's needs using a needs analysis via an "Expectations and skills" form, attendance sheet.

Educational wake-up call, debriefing on any gaps, formalisation of a regulation on the points raised.

In order to assess whether the knowledge acquired during the course has been correctly assimilated and to facilitate transferability to the workplace, each trainee is assessed individually using :

  • Case studies (tastings, exercises, calculations, etc.)
  • Brainstorming
  • Assessment by multiple-choice questions: 1 at the beginning and 1 at the end of the course

Feedback at the end of each day's training, hot and cold satisfaction questionnaires (around 4 months after the end of the training).

Accessibility

If a beneficiary has particular constraints due to a disability, please contact the disability advisor beforehand so that we can adapt the training course as far as possible and enable you to follow it in the best possible conditions. Eva La Torraca - ref-hand@qualtech-groupe.com  - Tel: 03.83.44.88.00 

For in-house training courses: It is the client's responsibility to ensure that the premises are compliant and accessible to people with disabilities.

Contacts