Advanced course in brewing technology

Objectifs :

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.

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.

Contacts

Training administrative Référent : Sylvie KERKOUCH - formation.ifbm@qualtech-groupe.com

Sales Engineer Beer chain: Françoise LACOUR - francoise.lacour@qualtech-groupe.com

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

Durée, effectifs et dates :

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

Programme

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

Prérequis :

• Working in a brewing or related industry

• Have several years' professional experience in beer production, or

• Having completed IFBM training equivalent to or higher than Level 2

Accessibilité :

Accessibility for people with reduced mobility requires a prior interview to determine the terms of access and / or support with our disability advisor. It is up to the customer (for training in his facilities) to ensure that the training room can accommodate people with disabilities.
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- ref-hand@qualtech-groupe.com - Tel: 03.83.44.88.00
For in-house training courses: It is the client's responsibility to ensure that the premises are compliant and accessible to people with disabilities.

Modalités et délais d'accès :

Admission by Application: the applicant must return the completed "Expectations and skills" questionnaire to us in order to define and measure the needs in relation to this training.

Our catalogue is available on request and can also be found on the QUALTECH and IFBM websites under the section "Training catalog".

Registration by telephone or email (see contact).

If paid for by an OPCO: you must apply to your OPCO one month before the start of the session.

The training dates are published annually on our website (see address above).
Registration for a training course must be made approximately 2 months before the start of the course in question.
The registration form must be completed 15 days before the start of a course, subject to availability.
IFBM reserves the right to cancel or postpone a course if the number of participants is insufficient.

Modalités d’évaluation des acquis

Debriefing prior to the training course, with feedback on the participant's needs using an "Expectations and skills" form. Educational wake-up call, debriefing on the possible gap, formalisation of a regulation on the points brought up. In order to assess whether the knowledge acquired during the training is correctly assimilated and to facilitate transferability to the workplace, each learner is individually assessed using : - Role-playing (tastings, exercises, calculations) - Brainstorming - Evaluation by MCQs: one at the beginning and one at the end of the training course. Point at the end of each training day to collect feedback, hot and cold satisfaction survey (approximately 4 months after the end of the training course).

Sanction visée

Certificate of attendance

Coût pédagogique

2 350 € excl. tax

Programme de formation