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Online Course in Opaque Beer Brewing

Course Info

Training provider: Enterprises University of Pretoria

Training Type: Online
Location: Online
Cost: R Contact for more information
On Demand
Course Duration: 1 Month

The expanding opaque beer brewing industry requires skilled professionals. The Opaque Beer Brewing Course offers training and SACNASP CPD points for brewers, beverage professionals, control technicians. Benefit your career and enroll.

Course Description

Today, large scale industrial opaque beer (sorghum beer) brewing is done in various countries in southern, central and eastern Africa with production running into millions of litres per annum. There are clear indications that the opaque beer brewing industry is expanding in sub-Saharan Africa and therefore there will continue to be increasing demand for brewers, brewing scientists and other professionals within the industry. There is thus a need for such prospective professionals within the opaque beer brewing industry to acquire training and skills in the science and technology of opaque beer brewing. The Online Course in Opaque Beer Brewing course is focused on providing brewers in opaque beer and other related beverage producing operations – including fermented non-alcoholic beverage plants (mageu and similar products) – with the required scientific and technical knowledge and skills required for performing their duties with an acceptable level of understanding. The course also provides brewers with the essential knowledge to be utilised by Quality Control Technicians, Quality Control and Assurance Managers, Production Managers, Procurement Managers, and Brewery and Plant Managers.

Course Outcomes

Module 1: Basic Brewing Science

Understand chemistry concepts related to brewing, such as atoms, molecules, chemical reactions, and oxidation-reduction reactions.
Learn about acidity, pH, and chemical substances in brewing, including fermentable sugars, dextrins, amino acids, enzymes, lipids, and minerals.
Understand microbiological principles in brewing, including microbes, yeast, fungi, and molds.
Learn about physics principles relevant to brewing, including mathematical techniques, flow in pipes, pressure, energy and heat, heat transfer, electricity, steam, and humidity.

Module 2: Brewing Ingredients and Laws and Regulations

Learn about the grains used in opaque beer brewing, malting principles and malt quality, yeast, enzymes, and water treatment.
Understand the principles and concepts of laws and regulations relevant to brewing.

Module 3: The Opaque Beer Brewing Process and its Equipment

Understand the opaque beer brewing process, including milling, mixing, cooking, mashing, wort separation, heat treatment, fermentation, souring and acidification, pasteurization, and packaging.
Learn about the design of brewing equipment, including stainless steel, brewery design, vessels, heat exchangers, pasteurization equipment, pumps, pipelines, steam boilers, electrical motors, instrumentation, cooling towers, and chillers.

Module 4: Assuring Sorghum Malt and Opaque Beer Quality

Understand brewery cleaning and hygiene, including cleaning-in-place.
Learn about quality assurance and quality control techniques, including sampling, calibration, interpretation of results, and management.
Learn laboratory analyses techniques, including taking samples, equipment and glassware care, and analyses of raw materials, mash, wort, and beer.
Learn raw material analyses techniques, including sieve analysis, yeast fermentation test, moisture content determination, sorghum diastatic power determination, tannin detection, germinative energy determination, and sensory evaluation.
Learn mash, wort, and beer analyses techniques, including pH and titratable acidity, volatile acids, alcohol, total solids, refractometer reading, total reducing sugars, free alpha-amino nitrogen, viscosity, and degree of foaming and settling.

Prerequisites

Prospective delegates are required to meet at least one of the following educational requirements:

• Possess a National Senior Certificate with higher grade passes in Mathematics or Physical Science,

• Hold a GCE "O" or "A" level with passes in Mathematics and Chemistry, or Mathematics and Physics,

• Have an equivalent qualification, as assessed by the University of Pretoria.

Who should attend

This training program is designed for delegates involved in the brewing industry, including brewers, brewing managers, brewery owners, quality control personnel, food scientists, microbiologists, chemists, engineers, and researchers. It is also suitable for anyone interested in the fundamental principles of brewing science and the opaque beer brewing process.