Advanced Course in Brewing Technology

Public concerné

Managers and technical staff with several years' brewing experience or who have already taken brewing training courses and wish to deepen their knowledge of production processes and keep
abreast of the latest technical developments.


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

  • Identify and evaluate the key points in the brewing process.
  • Memorize the various brewing stages and associate the different biochemical processes involved.
  • Choose the appropriate transformation process to meet customer requirements, while complying with good manufacturing practices and regulatory obligations.

Durée, effectifs et dates

  • Duration: 5 day(s) - 35 hours
  • Limited staff to 12 trainees (minimum 4 trainees)
  • Dates : September 23th to 27th 2024

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

  • An overview of the current beer market and consumer trends
  • Raw materials
    • Composition of malting barley
    • Malting and brewing biochemistry
    • Malt: production, characteristics expected in brewing, special malts
    • Substitutes (raw grains and sugars) and fruits: interest and use
    • Hops
    • Water: mineral composition and its influence on beer, water treatment and mineralogical modifications
    • Technological aids and additives: legal definitions and benefits
  • The brewing process :
    • Crushing
    • Maceration: brewing stages and enzymatic activity, checks to be carried out
    • Filtration: filtration procedures and checks to be carried out
    • Boiling: objectives and controls to be carried out
    • Wort treatment: clarification, cooling and aeration
  • The fermentation process :
    • Yeast inoculation
    • Yeast metabolism & fermentation control: controls to be carried out
    • Diacetyl rest
    • Lagering : objectives and controls
  • Beer stabilization: aging, filtration, pasteurization
  • Equipment cleaning and microbiological contamination
  • Physico-chemical analysis of beer

Closing of training : Round table and feedback from trainees

Coût pédagogique

2 350.00 € EXO TAX

Moyens pédagogiques et techniques

  • 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

Modalités d'évaluation des acquis

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).


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 -  - Tel: 

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