BREWLAB | BREWING COURSES, TRAINING & ANALYSIS IN THE UKABOUT USWHY CHOOSE USTRAINING COURSESLABORATORY SERVICESEXTERNAL SERVICESPROJECT

SUPPORT

The UK’s leading provider of brewing training and analysis. We help brewers and breweries across the world improve their skills, knowledge and the quality of their products. Delivering expert training and analysis services from our purpose-built facility on the banks of the Wear in Sunderland in the North East of England. Find your course.

TRAINING COURSES

Brewing Training Courses Introductory Level Courses. Our introductory courses are designed to get you up-and-running. Based on the latest industry best practice they’ll provide you with the sound knowledge base you need to make informed decisions – whatever your future brewing aspirations! SCIENCE IN THE BREWERY Today breweries do look for some science ability but are also keen to train brewers directly in the required techniques and knowledge. Industry qualifications are relevant and mostly co-ordinated by the Institute of Brewing and Distilling ( www.ibd.org.uk) which provide certificate, diploma and

ATNC | BREWLAB

Nitrosamine compounds arise from the nitrosating of amide or amine groups during malt production or by bacteria during fermentation. Levels in malt are today very low at less than 0.5mg per Kg due to careful management during kilning of malt. Levels due to bacterial action depend on the cleanliness of vessels and yeast used in

GREEN HOP BEER

The fresh green hops are added in two stages. A proportion of hops is added 15 minutes from the end of the boil whilst the rest are added to the hop back (hop tea) prior to wort addition. The rate of addition is in the order of 1.26 lbs/brl (350g/Hl) which looks a very large figure but takes in account the 80% moisture content. DIPLOMA IN BRITISH BREWING TECHNOLOGY Although it would be beneficial to have some understanding of the brewing process, along with basic maths and chemistry, it is not essential. Students who are successful in passing the course assessments will be awarded a Brewlab Diploma in British Brewing

Technology.

WATER ANALYSIS

Understanding your water chemistry is key to consistent brewery performance. Liquor is a brewing term for water used in brewing. Supply liquor is obtained from local boreholes or direct from water company supplies. Brewing liquor that is used in the process may be adjusted in-house once the base chemistry is analysed and understood.

START UP DISTILLING

We also offer Practical Distilling Workshops that run on consecutive days following the course. They can be booked for a discounted £215 per day with the Start Up Distilling course, or £250 seperatley. The course fee is £715. A £100.00 deposit is required to secure a booking. The balance has to be paid six weeks prior to the course

start date.

JULIO ROMERO JOHNSON Julio studied Agronomy at the Polytechnic University of Valencia. He joined Brewlab in 2013 through the Erasmus programme to work on a project studying the heritage variety of barley, Chevalier. He currently works as project and brewing assistant. His scientific background allows him to work both in the brewery and laboratory running routine and advanced THE CRAFT DISTILLERS' HANDBOOK SECOND EDITION The Craft Distillers’ Handbook Second Edition. £10.95. By Ted Bruning. Posthouse Publishing. ISBN: 978-1-903872-37-6. Description. BREWLAB | BREWING COURSES, TRAINING & ANALYSIS IN THE UKABOUT USWHY CHOOSE USTRAINING COURSESLABORATORY SERVICESEXTERNAL SERVICESPROJECT

SUPPORT

The UK’s leading provider of brewing training and analysis. We help brewers and breweries across the world improve their skills, knowledge and the quality of their products. Delivering expert training and analysis services from our purpose-built facility on the banks of the Wear in Sunderland in the North East of England. Find your course.

TRAINING COURSES

Brewing Training Courses Introductory Level Courses. Our introductory courses are designed to get you up-and-running. Based on the latest industry best practice they’ll provide you with the sound knowledge base you need to make informed decisions – whatever your future brewing aspirations! SCIENCE IN THE BREWERY Today breweries do look for some science ability but are also keen to train brewers directly in the required techniques and knowledge. Industry qualifications are relevant and mostly co-ordinated by the Institute of Brewing and Distilling ( www.ibd.org.uk) which provide certificate, diploma and

ATNC | BREWLAB

Nitrosamine compounds arise from the nitrosating of amide or amine groups during malt production or by bacteria during fermentation. Levels in malt are today very low at less than 0.5mg per Kg due to careful management during kilning of malt. Levels due to bacterial action depend on the cleanliness of vessels and yeast used in

GREEN HOP BEER

The fresh green hops are added in two stages. A proportion of hops is added 15 minutes from the end of the boil whilst the rest are added to the hop back (hop tea) prior to wort addition. The rate of addition is in the order of 1.26 lbs/brl (350g/Hl) which looks a very large figure but takes in account the 80% moisture content. DIPLOMA IN BRITISH BREWING TECHNOLOGY Although it would be beneficial to have some understanding of the brewing process, along with basic maths and chemistry, it is not essential. Students who are successful in passing the course assessments will be awarded a Brewlab Diploma in British Brewing

Technology.

WATER ANALYSIS

Understanding your water chemistry is key to consistent brewery performance. Liquor is a brewing term for water used in brewing. Supply liquor is obtained from local boreholes or direct from water company supplies. Brewing liquor that is used in the process may be adjusted in-house once the base chemistry is analysed and understood.

START UP DISTILLING

We also offer Practical Distilling Workshops that run on consecutive days following the course. They can be booked for a discounted £215 per day with the Start Up Distilling course, or £250 seperatley. The course fee is £715. A £100.00 deposit is required to secure a booking. The balance has to be paid six weeks prior to the course

start date.

JULIO ROMERO JOHNSON Julio studied Agronomy at the Polytechnic University of Valencia. He joined Brewlab in 2013 through the Erasmus programme to work on a project studying the heritage variety of barley, Chevalier. He currently works as project and brewing assistant. His scientific background allows him to work both in the brewery and laboratory running routine and advanced THE CRAFT DISTILLERS' HANDBOOK SECOND EDITION The Craft Distillers’ Handbook Second Edition. £10.95. By Ted Bruning. Posthouse Publishing. ISBN: 978-1-903872-37-6. Description.

ABOUT US | BREWLAB

Brewlab offers a range of specialist training courses for those trying brewing for the first time through to professional brewers looking to keep their skills and knowledge up-to-date. While our expert laboratory services help breweries save time and money, by optimising their processes, reducing risk, and supporting new product

development.

SCIENCE IN THE BREWERY Today breweries do look for some science ability but are also keen to train brewers directly in the required techniques and knowledge. Industry qualifications are relevant and mostly co-ordinated by the Institute of Brewing and Distilling ( www.ibd.org.uk) which provide certificate, diploma and BREWLAB ONLINE LEARNING Welcome to the Brewlab Online Learning Environment. Certificate in Brewing Technology. A comprehensive programme of study focused on developing knowledge and understanding required for the Institute of Brewing and Distilling General Certificate in Brewing examinations.

ATNC | BREWLAB

Nitrosamine compounds arise from the nitrosating of amide or amine groups during malt production or by bacteria during fermentation. Levels in malt are today very low at less than 0.5mg per Kg due to careful management during kilning of malt. Levels due to bacterial action depend on the cleanliness of vessels and yeast used in

CRAFT CANNING

At Vaux, on the site of old brewery workers houses, a purpose-built canning line was built in the 1980’s. This line was rated at 1000 cans per minute using a tunnel pasteuriser. Just imagine filling at a rate of 264 hl per hour in a 24-hour operation. Imagine the infrastructure to brew, ferment, condition and filter at such a rate.

COUNT YOUR YEAST

A lively and active fermentation is an essential in brewing good beer. Too slow and microbial contaminants can dominate, wort oxidises and tastes stale. Too fast and flavours may be unbalanced. A major factor affecting fermentation speed is the number of yeast cells present. But how much is actually needed, and how can you judge CERTIFICATE IN PRACTICAL BREWING The course is fully accredited by ONE Awards and students who are successful in passing the course assessments will be awarded a Brewlab Certificate in Practical Brewing. “A ‘must’ for brewers at any level the course is challenging but has played a huge part in ensuring the longevity of my career in brewing.”. Some understanding of the

WATER ANALYSIS

Understanding your water chemistry is key to consistent brewery performance. Liquor is a brewing term for water used in brewing. Supply liquor is obtained from local boreholes or direct from water company supplies. Brewing liquor that is used in the process may be adjusted in-house once the base chemistry is analysed and understood.

HOGSWOOD BREWERY CO

Hogswood Brewery Co. It was 3rd time lucky for Hogswood Brewing Co., when they won Gold in the Premium Ale category with their latest ale, “Celtic Kernow King”, in only their 3rd year of entering Tuckers Maltings, Newton Abbott, Regional SIBA Beer Festival. Hogswood, is a small friendly family business that can cater for individual DETECTING DIASTATICUS Put simply diastaticus is a yeast that produces glucoamylase enzymes which digest the dextrins in beer. This action releases sugars which then ferment in the bottle, can or keg producing excess carbon dioxide. As we know, starch is digested in the mash to produce fermentable sugars and non-fermentable dextrins. BREWLAB | BREWING COURSES, TRAINING & ANALYSIS IN THE UKABOUT USWHY CHOOSE USTRAINING COURSESLABORATORY SERVICESEXTERNAL SERVICESPROJECT

SUPPORT

The UK’s leading provider of brewing training and analysis. We help brewers and breweries across the world improve their skills, knowledge and the quality of their products. Delivering expert training and analysis services from our purpose-built facility on the banks of the Wear in Sunderland in the North East of England. Find your course.

TRAINING COURSES

Brewing Training Courses Introductory Level Courses. Our introductory courses are designed to get you up-and-running. Based on the latest industry best practice they’ll provide you with the sound knowledge base you need to make informed decisions – whatever your future brewing aspirations! SCIENCE IN THE BREWERY Today breweries do look for some science ability but are also keen to train brewers directly in the required techniques and knowledge. Industry qualifications are relevant and mostly co-ordinated by the Institute of Brewing and Distilling ( www.ibd.org.uk) which provide certificate, diploma and

ATNC | BREWLAB

Nitrosamine compounds arise from the nitrosating of amide or amine groups during malt production or by bacteria during fermentation. Levels in malt are today very low at less than 0.5mg per Kg due to careful management during kilning of malt. Levels due to bacterial action depend on the cleanliness of vessels and yeast used in

GREEN HOP BEER

The fresh green hops are added in two stages. A proportion of hops is added 15 minutes from the end of the boil whilst the rest are added to the hop back (hop tea) prior to wort addition. The rate of addition is in the order of 1.26 lbs/brl (350g/Hl) which looks a very large figure but takes in account the 80% moisture content. DIPLOMA IN BRITISH BREWING TECHNOLOGY Although it would be beneficial to have some understanding of the brewing process, along with basic maths and chemistry, it is not essential. Students who are successful in passing the course assessments will be awarded a Brewlab Diploma in British Brewing

Technology.

WATER ANALYSIS

Understanding your water chemistry is key to consistent brewery performance. Liquor is a brewing term for water used in brewing. Supply liquor is obtained from local boreholes or direct from water company supplies. Brewing liquor that is used in the process may be adjusted in-house once the base chemistry is analysed and understood.

START UP DISTILLING

We also offer Practical Distilling Workshops that run on consecutive days following the course. They can be booked for a discounted £215 per day with the Start Up Distilling course, or £250 seperatley. The course fee is £715. A £100.00 deposit is required to secure a booking. The balance has to be paid six weeks prior to the course

start date.

JULIO ROMERO JOHNSON Julio studied Agronomy at the Polytechnic University of Valencia. He joined Brewlab in 2013 through the Erasmus programme to work on a project studying the heritage variety of barley, Chevalier. He currently works as project and brewing assistant. His scientific background allows him to work both in the brewery and laboratory running routine and advanced THE CRAFT DISTILLERS' HANDBOOK SECOND EDITION The Craft Distillers’ Handbook Second Edition. £10.95. By Ted Bruning. Posthouse Publishing. ISBN: 978-1-903872-37-6. Description. BREWLAB | BREWING COURSES, TRAINING & ANALYSIS IN THE UKABOUT USWHY CHOOSE USTRAINING COURSESLABORATORY SERVICESEXTERNAL SERVICESPROJECT

SUPPORT

The UK’s leading provider of brewing training and analysis. We help brewers and breweries across the world improve their skills, knowledge and the quality of their products. Delivering expert training and analysis services from our purpose-built facility on the banks of the Wear in Sunderland in the North East of England. Find your course.

TRAINING COURSES

Brewing Training Courses Introductory Level Courses. Our introductory courses are designed to get you up-and-running. Based on the latest industry best practice they’ll provide you with the sound knowledge base you need to make informed decisions – whatever your future brewing aspirations! SCIENCE IN THE BREWERY Today breweries do look for some science ability but are also keen to train brewers directly in the required techniques and knowledge. Industry qualifications are relevant and mostly co-ordinated by the Institute of Brewing and Distilling ( www.ibd.org.uk) which provide certificate, diploma and

ATNC | BREWLAB

Nitrosamine compounds arise from the nitrosating of amide or amine groups during malt production or by bacteria during fermentation. Levels in malt are today very low at less than 0.5mg per Kg due to careful management during kilning of malt. Levels due to bacterial action depend on the cleanliness of vessels and yeast used in

GREEN HOP BEER

The fresh green hops are added in two stages. A proportion of hops is added 15 minutes from the end of the boil whilst the rest are added to the hop back (hop tea) prior to wort addition. The rate of addition is in the order of 1.26 lbs/brl (350g/Hl) which looks a very large figure but takes in account the 80% moisture content. DIPLOMA IN BRITISH BREWING TECHNOLOGY Although it would be beneficial to have some understanding of the brewing process, along with basic maths and chemistry, it is not essential. Students who are successful in passing the course assessments will be awarded a Brewlab Diploma in British Brewing

Technology.

WATER ANALYSIS

Understanding your water chemistry is key to consistent brewery performance. Liquor is a brewing term for water used in brewing. Supply liquor is obtained from local boreholes or direct from water company supplies. Brewing liquor that is used in the process may be adjusted in-house once the base chemistry is analysed and understood.

START UP DISTILLING

We also offer Practical Distilling Workshops that run on consecutive days following the course. They can be booked for a discounted £215 per day with the Start Up Distilling course, or £250 seperatley. The course fee is £715. A £100.00 deposit is required to secure a booking. The balance has to be paid six weeks prior to the course

start date.

JULIO ROMERO JOHNSON Julio studied Agronomy at the Polytechnic University of Valencia. He joined Brewlab in 2013 through the Erasmus programme to work on a project studying the heritage variety of barley, Chevalier. He currently works as project and brewing assistant. His scientific background allows him to work both in the brewery and laboratory running routine and advanced THE CRAFT DISTILLERS' HANDBOOK SECOND EDITION The Craft Distillers’ Handbook Second Edition. £10.95. By Ted Bruning. Posthouse Publishing. ISBN: 978-1-903872-37-6. Description.

ABOUT US | BREWLAB

Brewlab offers a range of specialist training courses for those trying brewing for the first time through to professional brewers looking to keep their skills and knowledge up-to-date. While our expert laboratory services help breweries save time and money, by optimising their processes, reducing risk, and supporting new product

development.

SCIENCE IN THE BREWERY Today breweries do look for some science ability but are also keen to train brewers directly in the required techniques and knowledge. Industry qualifications are relevant and mostly co-ordinated by the Institute of Brewing and Distilling ( www.ibd.org.uk) which provide certificate, diploma and

ANALYSIS SERVICES

Our technical support and analysis services will provide a clear roadmap to success. Instilling best practice while helping you optimise your processes, reduce risk and save money. To make an enquiry please contact our laboratory team at labteam@brewlab.co.uk or on +44 (0)191 549 9450. BREWLAB ONLINE LEARNING Welcome to the Brewlab Online Learning Environment. Certificate in Brewing Technology. A comprehensive programme of study focused on developing knowledge and understanding required for the Institute of Brewing and Distilling General Certificate in Brewing examinations.

ATNC | BREWLAB

Nitrosamine compounds arise from the nitrosating of amide or amine groups during malt production or by bacteria during fermentation. Levels in malt are today very low at less than 0.5mg per Kg due to careful management during kilning of malt. Levels due to bacterial action depend on the cleanliness of vessels and yeast used in

COUNT YOUR YEAST

A lively and active fermentation is an essential in brewing good beer. Too slow and microbial contaminants can dominate, wort oxidises and tastes stale. Too fast and flavours may be unbalanced. A major factor affecting fermentation speed is the number of yeast cells present. But how much is actually needed, and how can you judge

CRAFT CANNING

At Vaux, on the site of old brewery workers houses, a purpose-built canning line was built in the 1980’s. This line was rated at 1000 cans per minute using a tunnel pasteuriser. Just imagine filling at a rate of 264 hl per hour in a 24-hour operation. Imagine the infrastructure to brew, ferment, condition and filter at such a rate.

WATER ANALYSIS

Understanding your water chemistry is key to consistent brewery performance. Liquor is a brewing term for water used in brewing. Supply liquor is obtained from local boreholes or direct from water company supplies. Brewing liquor that is used in the process may be adjusted in-house once the base chemistry is analysed and understood. DETECTING DIASTATICUS Put simply diastaticus is a yeast that produces glucoamylase enzymes which digest the dextrins in beer. This action releases sugars which then ferment in the bottle, can or keg producing excess carbon dioxide. As we know, starch is digested in the mash to produce fermentable sugars and non-fermentable dextrins.

HOGSWOOD BREWERY CO

Hogswood Brewery Co. It was 3rd time lucky for Hogswood Brewing Co., when they won Gold in the Premium Ale category with their latest ale, “Celtic Kernow King”, in only their 3rd year of entering Tuckers Maltings, Newton Abbott, Regional SIBA Beer Festival. Hogswood, is a small friendly family business that can cater for individual BREWLAB | BREWING COURSES, TRAINING & ANALYSIS IN THE UKABOUT USWHY CHOOSE USTRAINING COURSESLABORATORY SERVICESEXTERNAL SERVICESPROJECT SUPPORTBREWLAB CHARLESTONBREWLAB MENUBREWLAB SEATTLE MENUBREWLAB WATER

TEST KIT

Brewlab is a leading provider of brewing courses, training & analysis based in purpose built premises on the banks of the River Wear.

TRAINING COURSES

Brewing Training Courses Introductory Level Courses. Our introductory courses are designed to get you up-and-running. Based on the latest industry best practice they’ll provide you with the sound knowledge base you need to make informed decisions – whatever your future brewing aspirations!

ATNC | BREWLAB

Nitrosamine compounds arise from the nitrosating of amide or amine groups during malt production or by bacteria during fermentation. Levels in malt are today very low at less than 0.5mg per Kg due to careful management during kilning of malt. Levels due to bacterial action depend on the cleanliness of vessels and yeast used in DETECTING DIASTATICUS Gushing beer points to contamination with live yeast (although in some cases inert materials from malt may be the cause). A simple solution to diastaticus contamination is to maintain the highest hygiene standards in the production process particularly throughout fermentation and packaging.. Of course, a high standard of hygiene should be standard practice for any self-respecting DIPLOMA IN BRITISH BREWING TECHNOLOGY Although it would be beneficial to have some understanding of the brewing process, along with basic maths and chemistry, it is not essential. Students who are successful in passing the course assessments will be awarded a Brewlab Diploma in British Brewing

Technology.

BREWING JOB VACANCIES AT BREWLAB Acquire the skills and knowledge you need to succeed. From a one-day taster session to a nine-week intensive residential course. Whatever your brewing aspirations, Brewlab training is internationally recognised as one of the best ways to acquire the skills and knowledge

you need.

GREEN HOP BEER

Coming towards the end of August I often think about the hop harvest and what is going on the farm. It is an anxious time for the grower – last year I had a hop grower visit me in Blackburn when I was head brewer at Thwaites – after our meeting I offered my guests a beer but was taken aback when they said no that they had to return to the farm to see to the hops.

WATER ANALYSIS

Liquor is a brewing term for water used in brewing. Supply liquor is obtained from local boreholes or direct from water company supplies. Brewing liquor that is used in the process may be adjusted in-house once the base chemistry is analysed and understood. THE CRAFT DISTILLERS' HANDBOOK SECOND EDITION By Ted Bruning. Posthouse Publishing Ltd. ISBN: 978-1-903872-35-2 £ 14.95 Add to basket 14.95 Add to basket; Advances in Cider and Fruit Wine Technology £ 15.00 Add to basket

HOGSWOOD BREWERY CO

It was 3rd time lucky for Hogswood Brewing Co., when they won Gold in the Premium Ale category with their latest ale, “Celtic Kernow King”, in only their 3rd year of entering Tuckers Maltings, Newton Abbott, Regional SIBA Beer Festival. Hogswood, is a small friendly family business that can cater for individual requirements as well BREWLAB | BREWING COURSES, TRAINING & ANALYSIS IN THE UKABOUT USWHY CHOOSE USTRAINING COURSESLABORATORY SERVICESEXTERNAL SERVICESPROJECT SUPPORTBREWLAB CHARLESTONBREWLAB MENUBREWLAB SEATTLE MENUBREWLAB WATER

TEST KIT

Brewlab is a leading provider of brewing courses, training & analysis based in purpose built premises on the banks of the River Wear.

TRAINING COURSES

Brewing Training Courses Introductory Level Courses. Our introductory courses are designed to get you up-and-running. Based on the latest industry best practice they’ll provide you with the sound knowledge base you need to make informed decisions – whatever your future brewing aspirations!

ATNC | BREWLAB

Nitrosamine compounds arise from the nitrosating of amide or amine groups during malt production or by bacteria during fermentation. Levels in malt are today very low at less than 0.5mg per Kg due to careful management during kilning of malt. Levels due to bacterial action depend on the cleanliness of vessels and yeast used in DETECTING DIASTATICUS Gushing beer points to contamination with live yeast (although in some cases inert materials from malt may be the cause). A simple solution to diastaticus contamination is to maintain the highest hygiene standards in the production process particularly throughout fermentation and packaging.. Of course, a high standard of hygiene should be standard practice for any self-respecting DIPLOMA IN BRITISH BREWING TECHNOLOGY Although it would be beneficial to have some understanding of the brewing process, along with basic maths and chemistry, it is not essential. Students who are successful in passing the course assessments will be awarded a Brewlab Diploma in British Brewing

Technology.

BREWING JOB VACANCIES AT BREWLAB Acquire the skills and knowledge you need to succeed. From a one-day taster session to a nine-week intensive residential course. Whatever your brewing aspirations, Brewlab training is internationally recognised as one of the best ways to acquire the skills and knowledge

you need.

GREEN HOP BEER

Coming towards the end of August I often think about the hop harvest and what is going on the farm. It is an anxious time for the grower – last year I had a hop grower visit me in Blackburn when I was head brewer at Thwaites – after our meeting I offered my guests a beer but was taken aback when they said no that they had to return to the farm to see to the hops.

WATER ANALYSIS

Liquor is a brewing term for water used in brewing. Supply liquor is obtained from local boreholes or direct from water company supplies. Brewing liquor that is used in the process may be adjusted in-house once the base chemistry is analysed and understood. THE CRAFT DISTILLERS' HANDBOOK SECOND EDITION By Ted Bruning. Posthouse Publishing Ltd. ISBN: 978-1-903872-35-2 £ 14.95 Add to basket 14.95 Add to basket; Advances in Cider and Fruit Wine Technology £ 15.00 Add to basket

HOGSWOOD BREWERY CO

It was 3rd time lucky for Hogswood Brewing Co., when they won Gold in the Premium Ale category with their latest ale, “Celtic Kernow King”, in only their 3rd year of entering Tuckers Maltings, Newton Abbott, Regional SIBA Beer Festival. Hogswood, is a small friendly family business that can cater for individual requirements as well

BREWLAB SHOP

Acquire the skills and knowledge you need to succeed. From a one-day taster session to a nine-week intensive residential course. Whatever your brewing aspirations, Brewlab training is internationally recognised as one of the best ways to acquire the skills and knowledge

you need.

ABOUT US | BREWLAB

Improve your brewing skills. Brewlab training courses provide the perfect blend of up-to-date practical and theoretical skills. Delivered by industry experts at our state-of-the-art facilities with a modern 3.5 barrel brewery, a 100-litre trial kit as well as kegging and bottling facilities.

ANALYSIS SERVICES

Brewlab provide specialist laboratory analysis services, such as percentage alcohol, pH and colour analysis, helping breweries to manage consistency for future products. THE HISTORY OF BREWLAB 1995 For a number of years, the company is based in laboratories at the University of Sunderland and in 1995 established the Darwin Brewery with a 100-litre brew kit primarily for demonstration. The beers produced soon develop a commercial following and the brewery purchases the Hodges brewery in Crook to increase production. Darwin later establishes a site in Sunderland with the kit from the

MEET THE TEAM

Acquire the skills and knowledge you need to succeed. From a one-day taster session to a nine-week intensive residential course. Whatever your brewing aspirations, Brewlab training is internationally recognised as one of the best ways to acquire the skills and knowledge

you need.

SCIENCE IN THE BREWERY What use is science in brewing beer? Isn’t it just like cooking – follow a recipe and bottle the result? In some cases brewing can be like a formula. Take some malt, extract the sugars and ferment them to beer. Almost a bit like making jam or bread. However, there is a lot

of biology

WATER ANALYSIS

Liquor is a brewing term for water used in brewing. Supply liquor is obtained from local boreholes or direct from water company supplies. Brewing liquor that is used in the process may be adjusted in-house once the base chemistry is analysed and understood. BREWERIES | CASE STUDIES | BREWLAB Acquire the skills and knowledge you need to succeed. From a one-day taster session to a nine-week intensive residential course. Whatever your brewing aspirations, Brewlab training is internationally recognised as one of the best ways to acquire the skills and knowledge

you need.

DR KEITH THOMAS

Keith Thomas graduated with a doctorate in microbiology and established Brewlab in 1986 after working with small craft breweries to improve production and quality issues. He manages the company and contributes to courses and projects for research and development. Keith is a Senior Lecturer at the University of Sunderland teaching microbiology and biotechnology at undergraduate

ALISON DOUGLAS

Alison has managed the laboratory and yeast banks at Brewlab for 22 years. Prior to this she enjoyed 17 years working between the physical chemistry, microbiology, and analytical laboratories at Vaux brewery here in Sunderland. She admits to being a devoted ‘lab rat’ and never tires of new techniques (the craft brewers are always up __  +44 (0)191 549 9450 __  info@brewlab.co.uk

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THE UK’S LEADING PROVIDER OF BREWING TRAINING AND ANALYSIS. We help brewers and breweries across the world improve their skills, knowledge and the quality of their products. Delivering expert training and analysis services from our purpose-built facility on the banks of the Wear in Sunderland. Find your course

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ACQUIRE THE SKILLS AND KNOWLEDGE YOU NEED TO SUCCEED From a one-day taster session to a nine-week intensive residential course. Whatever your brewing aspirations, Brewlab training is internationally recognised as one of the best ways to acquire the skills and knowledge you need.

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