Elevate your brewing knowledge to the professional level
Online course begins Sept. 18
- Gain practical knowledge and hands-on experience
- Optional in-person session and beer tasting at a working brewery
- 10-week live-online course, sessions recorded — Wednesdays, September 18-November 20, 2024, 7–9 p.m.
- Discounts, scholarships available
- LEARN MORE — Listen to instructor Brad Adelson talk about the program on WDEL (6-minute podcast)
According to the Brewers Association, the record high of 9,118 craft breweries in the United States in 2021 represented a 60% increase from 2016 when there were just 5,713 craft breweries in the country, creating an ongoing need for brewery workers with training and knowledge.
Foundations of Brewing Science and Brewery Operations is designed to give participants looking to gain entry into the beer brewing industry, or transition roles within it, practical knowledge and hands-on experience to equip them with an upper hand when pursuing brewery jobs. In addition, this course provides a scientific, yet fun-filled, opportunity for homebrewing hobbyists to elevate their brewing knowledge to the professional level. Topics include beer styles and guidelines, raw materials (hops, malted barley, yeast, water), hot-side and cold-side brewing operations (with a focus on cellar operations and entry-level work), brewery safety and chemical use, brewing equipment (brewhouse, fermenters, filters), packaging, and quality.
There is also an optional in-person session at a working brewery, where participants will learn practical, hands-on aspects of the role and familiarize themselves with the brewery space. The in-person session includes an optional instructor-led beer tasting, in which participants will be responsible for the cost of their beer. Attendance at the in-person session and participation in the beer tasting are not required to complete this program. Participants in Foundations of Brewing Science and Brewery Operations must be at least 21 years old.
UD’s Foundations of Brewing Science course is opening entry-level doors
For one program grad, the UD course gave him just the credentials he needed for stepping from “front of the house” operations to the brewery itself, where he’s been loading grains for mashing and monitoring the crucial fermentation process. He was promoted just a month after taking the class, which gave him just the right skills to earn the role, and showed him just how crucial careful handling can be. >> READ THE ARTICLE
Professional brewmaster shares expertise and passion in new program
“Beer is not only a great blend of art and science, but it’s also a consumable item. Food, science and art all in one, that’s what hooked me. The process is so magical.” Instructor Brad Adelson was so hooked on the art and science of brewing that he went back to school and earned a second undergraduate degree in food science and technology at Oregon State University. >> READ THE ARTICLE
Program details
Foundations of Brewing Science and Brewery Operations
LOCATION: Live-Online
SCHEDULE: September 18-November 20, 2024, Wednesdays, 7-9 p.m.; optional in-person session Oct. 19, 9 a.m.-1 p.m., at 1937 Brewing Company, 777 Delaware Park Blvd., Wilmington, Del.
PRICE: $995. Scholarships and potential discounts available, including: Early registration, Military, UD student/alum/employee, 2 or more (group).
Who should participate in this program?
- Anyone looking to make brewing a career
- Anyone looking to transition roles in a brewery
- Anyone looking to take their hobby/career to the next level
Instructor
Brad Adelson graduated from the Food Science Department at Oregon State University. With over 15 years of diverse brewing experience, Adelson has had the privilege of filling critical roles at world-class breweries around the country, such as Founders Brewing Company in Grand Rapids, Michigan, Victory Brewing Company in Downingtown, Pennsylvania and Lost Planet Brewing Company in Royersford, Pennsylvania. He is currently the technical brewing manager for Zilka Brewing Supplies in Pennsylvania.
Learner outcomes
Upon completion of this course, participants will be able to understand:
- Beer styles and the differences among beer types.
- The broad scope of brewing operations.
- The cellarman’s role and impact on quality.
- Brewery chemical use and safety.
- Quality aspects of beer, including off flavors and sensory impact.
- How beer is packaged for consumption.
- Principles of fermentation.
