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Brewing Science & Technology Workshop

  • Content
    • This short course includes information about barley and malt, hops, brewing water, adjuncts, brewhouse operations, brewing yeast and brewery fermentations, maturation, finishing and beer styles. It is designed to be appropriate for people who work in commercial breweries, are home brewers or simply interested in the brewing process. Some science background is helpful.

     

  • Presenter
    • Karl Siebert received a Ph.D. in biochemistry from Penn State. He then joined the Stroh Brewery Company in Detroit, where he spent 18 years and held position from Research Associate to Director of Research. He joined Cornell University as a Professor in the Food Science Department in 1990. He has published numerous papers on brewing science and technology and has received multiple awards from the American Society of Brewing Chemists and the Master Brewers Association of the Americas, including the ASBC Award of Distinction and the MBAA Award of Merit.

     

  • Course Format
    • One full day, 8 am – 4:45 pm, with breakfast pastries and beverages, lunch and refreshments included.
    • Next offering Friday, November 4, 2016.

     

  • Venue
    • The short course is held, and all included meals will be had at the Jordan Hall Auditorium, New York State Agricultural Experiment Station, 630 W. North St., Geneva, NY 14456. The Short Course Site is approx. 7 miles from the New York State Thruway Exit 42 (Geneva/Lyons).

     

  • Cost
    • $180 (includes meals and handouts).
    • Registration and payment (by credit card) can be accomplished on-line.
    • For assistance contact Gemma Osborne by phone (315-787-2248) or e-mail (gro2@cornell.edu).

     

  • Lodging
    • If anyone requires lodging, this can be obtained at any of several nearby hotels; Google “Geneva, NY hotels”.
    • Please note that attendees arrange for all transportation and lodging independently.

     

  • Course agenda
    • 8:00- 8:30 Check-in and morning refreshments
    • 8:30- 9:20 The Brewing Process – brewhouse operations, overview of fermentation, maturation, & finishing
    • 9:20-10:05 Barley and Malt – two vs. six row barley, steeping, germination, kilning, roasting (dark malts)
    • 10:05-10:20 Break
    • 10:20-11:10 Hops – hop growth and harvesting, hop products and usage, hop aroma, bitter and skunky flavors
    • 11:10-12:00 Brewing Water and Adjuncts – water treatment & salt content; sugars, syrups and starchy adjuncts
    • 12:00- 1:00 Lunch
    • 1:00- 1:50 Brewing Yeast and Brewery Fermentations – lager vs. ale, diacetyl, secondary fermentation, kräusening
    • 1:50- 2:40 Finishing – maturation, stabilization, filtration and packaging
    • 2:40- 2:55 Break
    • 2:55- 3:40 Beer Styles
    • 3:40- 4:25 Alternative Equipment and Procedures – dry vs. wet milling, decoction vs. infusion mashing, mash filter vs. lauter tun, etc.