What Can Be Brewed?
Water: The Essential Ingredient
The Water Profile
Example of a Commercial Brewing Process
Brewing Using Different Methods
Old Brewing Techniques
Double Dropping/Dropping System
The Yorkshire Square Brewing Method
Using Hops in Brewing
Apple and Pear Fruits
Making Apple or Pear Cider
Equipment - What You Will Need
The Wild Yeast Method
Heat Treated Method
Preparing to Make Mead
Making the Mead
Examples of Different Types of Mead
What Is Involved In Winemaking?
An Overview of Some Winemaking Terms
An Overview of Winemaking Processes
The Importance of Yeast
The Fermentation Process in Detail
Red and White Winemaking
A Winemaking Method for Some Wines
Preparing to Ferment
Types of Wine
A Glossary of Terms for Wine Making
SPIRITS AND FORTIFIED WINES
Gin Making – A Simple Approach
NO OR LOW ALCOHOL BREWED DRINKS
Brief History of Non-alcoholic Drinks
Reasons to Choose Low or No-Alcohol Drinks
How to Remove Alcohol after Brewing
OTHER VARIATIONS ON BREWED DRINKS: GETTING INVENTIVE
Mixed Drinks & Cocktails
Making Mixed Drinks & Cocktails
The Art of Brewing
Getting Inspiration from Around the World
Learn to Understand Fermentation, and it's Applications
During the process of fermentation sugar (Glucose) in the form of glucose (C6H12O6) is converted to alcohol (CH3CH2OH) and carbon dioxide gas (CO2). Fermentation is induced by yeast. You'll note from the chemical formula that glucose contains six carbon, six oxygen and twelve hydrogen atoms.
Although this reaction seems fairly straightforward, the reactions which take place inside a yeast cell which enable fermentation to occur are complex.
The conversion of glucose to alcohol requires the action of 12 enzymes. Ten enzymes are required to convert glucose to pyruvic acid, and a further two enzymes known as pyruvate decarboxylase and alcohol dehydrogenase are needed to convert pyruvic acid into ethanol (also known as ethyl alcohol) and carbon dioxide.
For all intents and purposes, the first 10 steps in alcoholic fermentation is the exact same process as glycolysis in the human body (which produces lactic acid from glucose during prolonged exercise).
The difference is that whilst both processes involve the same 10 enzymes for the first 10 steps to produce pyruvate (pyruvic acid), there is only one further step in glycolysis and this involves the enzyme lactate dehydrogenase which converts pyruvate to lactic acid.
In alcoholic fermentation there are two different enzymes involved which convert pyruvate into ethanol and carbon dioxide i.e. pyruvate decarboxylase and alcohol dehydrogenase.
This fermentation process and variations of it, are the basis for most of the production processes taught in this course.
Small or Large Scale?
It doesn't matter what scale of production you are operating. Amateur brewers and wine makers produce very small quantities of brewed drinks from home. Commercial breweries and vineyards operate on a commercial scale, sometimes producing massive quantities.
This course is an ideal starting point for both and everything in between.
WHO IS THIS COURSE INTENDED FOR?
- Professional development or staff training for anyone who works in brewing or wine making
- Anyone working in wholesaling or retailing of brewed drinks - this course provides a deeper product knowledge and can be valuable training for business owners and staff alike
- Anyone seeking to fill in gaps in their own knowledge
- Anyone with a passion for brewing or wine making.
How does this course work?
You can enrol at any time.
Once you have paid for the course, you will be able to start straight away.
Study when and where you like. Work through at your own pace.
You can download your study-guide to your smart phone, tablet or laptop to read offline.
There are automated self-assessment tests you can complete at the end of each lesson. You can attempt these as many times as you wish and each time, upon completion, you can see your results. You will need internet access to complete the self assessment tests.
At the end of the course, you are presented with a large assessment which can be attempted online, anywhere, anytime. If you achieve a 60% pass in the exam; you immediately receive a downloadable certificate of completion with your name on it. If you do not achieve a 60% pass rate, you can contact us to re-sit your exam. ( email- firstname.lastname@example.org )
Contact us at anytime if you have any issues with the course. email@example.com