Sanitation and quality control are not the most glamorous aspects of beer brewing, but they’re arguably the most important. Without rigorous cleaning standards and a rigid adherence to proven quality control processes, even the best beers and breweries will fail.

In this course, you will learn both practical and theoretical concepts in sanitation and quality control/quality assurance (QA/QC) methods necessary for production of the highest quality beer. Through lecture and a review of case studies, you will explore a variety of topics, including cleaning and sanitizing of brewery equipment, such as brewhouse vessels, hoses and fermentation vessels; the basics of quality analysis, laboratory design and common beer quality testing procedures; and the science and technology of quality assurance from nano-scale breweries to multinational corporate production facilities. At the end of this course, you will have a practical understanding of how beer is moved throughout the brewery, the points at which impurities can be introduced and an understanding of how to prepare for and avoid contamination of your beer. You’ll also be able to build your own QA/QC plan, including sampling and testing schedules, establishing thresholds, and developing standard procedures in the event of process failures.

Learning Outcomes

• Evaluate and apply the science and technology of cleaning and sanitizing agents
• Evaluate and apply the science and technology of beer quality testing
• Conduct and interpret beer quality tests
• Develop and employ a QA/QC plan
• Apply best practices in cleaning and preparation of brewing equipment
• Apply best practices in beer dosing and dry hopping
• Apply best practices in the movement of beer throughout a brewery
• Apply best practices in the filtration and clarification of beer
• Apply best practices in the preparation of beer for packaging and distribution

Skills You Will Gain

• Basic brewery design
• Beer processing
• Cellar operations