IUPUI Professional Brewery Operations Certificate

Class Descriptions

Class 1: World Beer Styles and Sensory Analysis

This course serves as an introduction to all major beer styles and provides a history of world beer and brewing. Course learning will include:

  • Basic understanding of all major brewing ingredients and processes.
  • Identification of all major off flavors and problems.
  • Ability to technically evaluate beer to include blind evaluation practice.

Class 2: US Beer & Craft Beer Styles, Trends and History

This course serves as an introduction to United States beer styles and provides a history of the US craft beer market. Course learning will include:

  • Uncovering new trends and new styles in US craft beer.
  • Overview of beer competitions and how to judge beer.
  • Introduction to beer and food pairing.

Class 3: Beer Ingredients and Their Impact on Brewing

This course provides an in-depth understanding of brewing ingredients and their impact on the brewing process.  Additionally, brewing water chemistry and adjustments will be discussed. Course learning will include:

  • Exploring malting procedures and brewing grains/malt varieties, and brewing adjuncts (especially rice and corn).
  • Discuss hop and yeast varieties, procedures, and their influences on beer.
  • Discuss recipe formulation and considerations.

Class 4: Brewhouse Equipment and Operations

This course will provide a comprehensive understanding of various types of brewhouse equipment and operational procedures. The instructor will also address critical safety and sanitation issues to operate a brewhouse. Course learning will include:

  • Overview and understanding of the following brewery procedures, including water prep, milling grains, mashing, wort composition, boiling, hop additions, finings, vorlauf / lautering, sparging, and wort chilling.
  • Demonstration of transferring and moving wort.
  • Discussion of cleaning, sanitation, maintenance, and safety issues of equipment.

Safety equipment is required for brewery visit (steel toe shoes, eye and ear protection). The second half of the day will be held at Sun King Brewery observe brewing processes first hand and demonstrate equipment.

Class 5: Fermentation and Cellaring Operations

This course will explore of the various types of fermentation and cellaring equipment. Focus will continue on safety, maintenance and sanitation issues with equipment. Course learning will include:

  • Review of yeast health, nutrients and optimal environments.
  • Overview and understanding of fermentation and cellaring procedures, including fermentation, glycol temperature control, crashing, lagering, diacetyl rests, conditioning, maturation, barrel aging, filtering, transferring, and moving beer.

Safety equipment is required for brewery visit (steel toe shoes, eye and ear protection). The second half of the day will be held at Sun King Brewery observe brewing processes first hand and demonstrate equipment.

Class 6: Packaging and Quality Control

This course addresses the various types of packaging equipment and procedures. Quality control measure and cleaning, sanitation, and safety considerations are discussed.  Course learning will include:

  • Review of a number of packaging procedures, including blending, bright tanks/ carbonation, bottling / crown caps, canning, kegging, cask /firkins, bottle conditioning/corks and cages, and other alternatives
  • Understanding of brewery / QC lab equipment, procedures and tests, including water tests, brewing process tests, yeast related tests and processes, fermentation tests, packaging QC tests, and long-term product stability tests.

Safety equipment is required for brewery visit (steel toe shoes, eye and ear protection). The second half of the day will be held at Sun King Brewery observe brewing processes first hand and demonstrate equipment.

Class 7: Brewery, Tap House & Bar Operations and Legal Issues

This course focuses on the laws and regulations of the brewing, tap house and bar industry.

Course learning to include:

  • An in-depth review of permits, health codes, safety / OSHA issues, federal and state regulations, labeling requirements, tax determination regulations, retail sales regulations, and specific tap house and bar laws.
  • Exploration of various types of tap house and bar equipment and procedures, including direct serving tanks, draft system components, and balancing a draft system for maximum efficiency.


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