Master Brewers Program Brewing Science and Brewery Engineering

The Art & Science of Brewing

www.extension.ucdavis.edu/brewing Serious Programs for Serious Brewers

Most of the courses in the Professional Brewing Programs at UC Davis Extension take place at an on-site classroom facility at Sudwerk Privatbrauerei Hübsch, a world-class microbrewery and brew pub located in Davis. Students have the opportunity to observe brewing and packaging operations firsthand, including beer production by Sudwerk’s two systems: a fully automated 65-barrel Steinecker system and their original 15-barrel Caspary brewhouse.

Contents

Master Brewers Program...... 4

Professional Brewers Certificate Program...... 6

Diploma in Brewing Examination Review Sessions...... 7

Intensive Brewing Science for Practical Brewing...... 8

Alumni from Our Professional Brewing Programs—Where Are They Now?...... 9

About Our Faculty...... 10

For more information

For general information, call toll free (800) 752-0881 (within the U.S.) or (530) 757-8777 (outside of the U.S.). For more specific program information, call (530) 757-8899 or email [email protected]. For the most up-to-date information about these programs, including course dates and class schedule, visit our website.

www.extension.ucdavis.edu/brewing

Visit our Facebook page. facebook.com/ucdebrewing

2 Excellence in Brewing Education

The pursuit of beer changed the course of humanity forever: in 5000 B.C., Neolithic people abandoned their wandering lives for farming, to grow grain for brewing beer.

Professional Brewing Programs at UC Davis

ith the continued growth of the brewing industry worldwide, owners and managers of major breweries, microbreweries and brew pubs can no longer afford to consider hiring untrained brewing staff. W Employers continue to seek professionals who have been trained in the science and engineering of running a brewery operation, as well as those who know and understand the demands of the brewing industry. The world-renowned brewing programs offered through UC Davis Extension are the only North American programs accredited by the prestigious Institute of Brewing & Distilling in London. And UC Davis Extension is the only institution in the country—and one of only three in the world—to provide a university-level qualification in brewing science and brewery engineering. Not only do our graduates gain unparalleled expertise in brewing science, technology and engineering, they also go on to become leaders in the brewing industry. Discover for yourself the most comprehensive brewing education programs—and join our tradition of excellence. Our history Since 1958, UC Davis has offered a unique specialization in brewing science as part of its undergraduate degree program in fermentation science. Michael Lewis, Ph.D., professor emeritus of brewing science, has led the brewing programs at UC Davis for more than 40 years. Throughout his prestigious career, Lewis has authored more than 100 scholarly papers and co-authored the flagship text Brewing. The UC Davis Extension connection UC Davis Extension is the professional and continuing education provider for UC Davis. Through UC Davis Extension, the general public has access to university-level training without requiring admission to a degree program. In response to the demand for condensed technical training programs in brewing science, UC Davis Extension and Lewis collaborated to create several professional brewing programs in the late sixties. The purpose of these programs was to teach a variety of skills that are required in the brewing industry.

3 The Code of Hammurabi of Ancient Babylonia (c. 1750 B.C.) declared that a tradesman could be put to death for diluting beer.

Master Brewers Program Brewing Science and Brewery Engineering

January-June This challenging nine-hour, three-part examination, consisting of two papers in brewing science and one in An intensive course of study to prepare students for brewery engineering, is administered annually to more the IBD Diploma in Brewing Exam, an internationally than 300 candidates worldwide. The examination is recognized qualification in brewing science. written and graded by a distinguished panel of brewing The Master Brewers Program is a unique, 18-week academicians, brewery scientists and engineers selected program that provides an in-depth understanding of by the IBD and impaneled as the Board of Examiners. brewing science and brewery engineering. Major topics The examination is held each year in June, immediately covered in brewing science include malting, mashing, following the Master Brewers Program, at UC Davis, an brewing, fermentation and finishing, while the brewery approved examination site. engineering subject matter focuses on fluid flow, heat and mass transfer, solid-liquid separation and more. Lecture topics Extensively explore these two fields through courses that Classroom lectures are designed to provide you are the professional-level equivalents of UC Davis degree- with an understanding of:

program courses, seminars and tutorials in these fields. ■■ Grain handling, malting, malt analysis In addition to such directed studies, students expand their and their effects in brewing brewing knowledge through assigned reading and writing ■■ Brewhouse processes and the control exercises and visits to breweries in Northern California. of wort quality The Diploma in Brewing ■■ Yeast and fermentation processes and Examination (DBE) their effects on beer quality ■■ Finishing beer, sterilization of beer and The objective of the Master Brewers Program is to pre- packaging technology pare candidates for the Institute of Brewing & Distilling, ■■ Flow of fluids in pipes and through pumps London, Diploma in Brewing Examination (IBD DBE). in a brewery setting Passing the examination is an internationally recognized ■■ Heat transfer through flat and curved standard of achievement and professional qualification surfaces and the effects of insulation and for practical brewers, managers and executives in fouling on efficiency breweries, maltings and allied industries. ■■ Theory and practice of carbonation, including mixed gas technology ■■ Theory and practice of refrigeration in the brewery

4 Who should attend This program is designed for persons who desire a formal professional qualification in brewing science and engineering, either to enter the brewing industry or to advance within it, or for those in formal training Beer was used to treat more than 100 programs at breweries. The examinations are challeng- illnesses in Egypt, ing, and only those seriously committed to study in the 1600 B.C. field of brewing science should consider enrolling. You should have some college education in science and/or engineering subjects or equivalent educational experience. Practical experience is a plus, but not essential for admission at this level. Fees Prerequisites $14,300 While a degree is not required for acceptance to The fee includes all texts, course materials, and Institute this program, college-level work in the subject areas of Brewing & Distilling fees associated with the Diploma listed below is required for success in the program. All in Brewing Examination. A nonrefundable deposit of minimum prerequisites must be completed in advance of $1,000 is due at the time of acceptance to the program. applying. Incomplete applications will not be considered The balance is due prior to the first day of the program. for admission. You must be able to provide transcripts Fee does not include room and board. This program has documenting the math requirement and at least two been approved for V.A. educational benefits. other subject areas: All fees are subject to change. ■■ Mathematics: pre-calculus Withdrawal/Refund ■■ Biological sciences: microbiology, cell physiology or biochemistry If a request for withdrawal is received within the first five days of the course and all course materials are returned, ■■ Chemistry: organic, inorganic or analytical a refund will be granted for tuition fees paid beyond the ■■ Physics: heat and mechanics or process control nonrefundable deposit. No refunds will be granted after ■■ Engineering: topics in mechanical or chemical the fifth class day. engineering For more information on the academic prerequisites, Application deadline course content, etc., please visit December 1 of the year preceding the program in www.extension.ucdavis.edu/brewing. which you are enrolling. Applications are reviewed and Those who cannot document pertinent experience in accepted on a first-come, first-served basis. Class size is at least three of these areas will not be admitted to the limited. Early application submission is encouraged. program. Such students should prepare at least one Complete application packages must include a year before entering the Master Brewers Program by completed application form, transcripts supporting the taking appropriate courses at a local college. academic prerequisites, a résumé listing any practical experience in brewing or related fields and the application fee of $45.

“Dr. Lewis and Dr. Bamforth are two of the finest minds in the brewing industry. The opportunity to learn from them and the host of other associate professors at UC Davis is a once-in-a-lifetime opportunity. I learned the theoretical and technical skills required to procure a job with a world-class brewery. I would not be where I am today in the brewing industry if it was not for the UC Davis Master Brewers Program and the mentoring of Dr. Lewis and Dr. Bamforth.”

—Chad Styles, Operations Group Manager, Anheuser-Busch, Fort Collins, Colorado

5 Professional Brewers Certificate Program January-March Prerequisites This certificate program is designed to provide a While a degree is not required for acceptance to legitimate, university-approved qualification for individu- this program, college-level work in the subject areas als who want to enter the brewing industry, as well as listed below is required for success in the program. All brewery personnel with no formal scientific training who minimum prerequisites must be completed in advance of want to advance their careers. applying. Incomplete applications will not be considered The curriculum is taught simultaneously with the first for admission. You must be able to provide transcripts eight weeks of the Master Brewers Program. Through documenting the math requirement and at least two lectures, the program provides you with a solid additional subject areas: understanding of brewing science and engineering. ■■ Mathematics: pre-calculus Your learning is measured through weekly exams and ■■ Biological sciences: microbiology, cell physiology written exercises. or biochemistry More specifically, the program is designed to ■■ Chemistry: organic, inorganic or analytical ■■ provide you with an understanding of: Physics: heat and mechanics or process control ■■ Engineering: topics in mechanical or chemical engineering ■■ Grain handling, malting, malt analysis and Practical brewing experience is a plus, but is not their effects in brewing required for entrance to the program. ■■ Brewhouse processes and the control of wort quality ■■ Yeast and fermentation processes and their effects For more information on the academic prerequisites, on beer quality course content, etc., please visit ■■ Finishing beer, sterilization of beer and packaging www.extension.ucdavis.edu/brewing. technology Fees ■■ Flow of fluids in pipes and through pumps in a $8,800 brewery setting ■■ Heat transfer through flat and curved surfaces and The fee includes all course materials. A nonrefundable the effects of insulation and fouling on efficiency deposit of $1,000 is due upon acceptance to the ■■ Theory and practice of carbonation including program. The balance is due prior to the first day of the mixed gas technology program. The fee does not include room and board. This ■■ Theory and practice of refrigeration in the brewery program has been approved for V.A. educational benefits. All fees are subject to change Students who successfully complete the program are awarded the Professional Brewers Certificate. Withdrawal/Refund If a request for withdrawal is received within the first five days of the class and all course materials are returned, a refund will be granted for tuition fees paid beyond the nonrefundable deposit. No refunds will be granted after the fifth class day. Application deadline Beer recipes have been found The application deadline is December 1 of the year on Babyolonian clay preceding the program for which you are applying. tablets from more than Applications are reviewed and accepted on a first-come, 6,000 years ago. first served basis. Class size is limited. Early application submission is encouraged. A complete application package must include an application form, transcripts supporting the academic prerequisites, a résumé of any practical experience in brewing or related fields and an application fee of $45. 6 Diploma in Brewing Examination Review Sessions A rigorous review for the DBE

The Egyptian pyramids were built on beer. Stonecutters, slaves and public officials were paid in a type of beer called “kash”— which is where the word “cash” originated.

Sessions I, II and III: Fees You may take all sessions or may elect to take any May-June session as a separate unit. The fee for each session is For those brewers or brewers-to-be who are studying $1,300 or save $900 by enrolling in all three ses- independently to prepare to sit for the rigorous Diploma sions for $3,000. Space is limited. Early registration is in Brewing Examination (DBE), we have designed encouraged. intensive review sessions that are offered just before the All fees are subject to change examinations in June. Review Session I focuses on DBE Module I—Materials and Wort. Review Session II focuses Withdrawal/Refund on DBE Module 2—Yeast and Beer. Review Session III If a request for a withdrawal is received at least seven focuses on DBE Module 3—Packaging and Process days prior to the start of the class, a refund, less a $100 Technology. Each six-day session is scheduled Monday processing fee, will be granted. through Saturday, with lectures and practice examinations appropriate to each DBE module.

“The [Master Brewers Program] teaches the theory behind brewing….Understanding the reasoning behind brewers’ decisions is a really powerful tool that I am grateful to take with me into the industry.” —Stephen Bossu, Cellarman, Widmer Brothers Brewing Company, Portland, Oregon and winner of the JS Ford Award and Crisp Malting Award for his performance on the Diploma in Brewing Examination.

7 Intensive Brewing Science for Practical Brewing A nuts-and-bolts short course on brewing science and brewery engineering

Wort Production

■■ Brewhouse objective and materials ■■ Brewhouse technology ■■ Biochemistry Saint Arnold is ■■ Process control and wort quality recognized by the ■■ Hops chemistry Catholic Church as ■■ Kettle boiling of wort the Patron Saint of Brewers. Fermentation

■■ Raw materials: wort quality and yeast nutrition ■■ Fermentation processes and technology ■■ The yeast cell: structure and behavior ■■ Biochemistry and process control June ■■ Sanitation ■■ Fermentation: the quality factor This popular short course offers an intensive introduc- tion to the sciences of brewing, and it draws a direct Maturation and Finishing

connection between brewing science and brewing ■■ Lagering and beer maturation practice. The program covers the technological and ■■ Beer stabilization processes biochemical aspects of the brewing process, including ■■ Pasteurization, product assessment and raw materials, malting, brewing, fermentation and bottled beer quality finishing. Engineering concepts, sanitation, sensory evaluation and quality control are integrated with the Who should attend main subject matter. The reasons for brewing practices The program is intended for brewing industry profession- and the relationship between raw materials or processes als. It is of special interest to less experienced employees and product quality are stressed. In addition to formal who need technical training to enable them to under- lectures, the course encourages an informal and stimulat- stand how their jobs fit into the larger context of brewery ing exchange of views among maltsters, brewers and operations. Past attendees have also included senior those in allied trades. officers and researchers from breweries and malting companies and individuals from allied trades. Principal topics include: Class schedule Review Monday-Thursday, 9 a.m.-4 p.m., and Friday, ■■ Overview of brewing: raw materials processes 9 a.m.- noon and products; brewing terminology and analytical Fees methodology $1,260 ■■ Overview of basic sciences: starch and sugar; proteins and amino acids; microbes and their actions Fees include course materials, two dinners and refresh- ments. It does not cover housing or other meals. Barley, Malt and Malting All fees are subject to change ■■ Origins of varieties of barley Withdrawal/Refund ■■ Growth and structure If a request for withdrawal is received at least seven ■■ Barley quality and malting objectives days prior to the start of the class, a refund, less a $50 ■■ The malting process and biochemistry processing fee, will be granted. ■■ Malt quality

8 Alumni from our professional programs… where are they now?

Bernardo Alatorre Jorge Garcia Andrew Lamont Kristopher Scholl Modelo Anheuser-Busch Boston Beer Co. Anheuser-Busch Gustavo Arambula John Garvin Tyler Laverty Inge Schrama Santa Fe Beer Factory Coors Brewing Co. Third Street Aleworks Heineken Petro Sanchez Avila Caleb Goodrich Ignacio Magnasco Toshinori Segawa Cervecería del Pacífico Berkshire Brewing Co. Gambrinus Brewery Kirin Brewery Dan Badger Larry Goodwin Mauro Manriquez Douglas Smith Mammoth Brewing Co. Flat Branch Pub and Grupo Modelo’s Fort Collins Brewery Brewing Headquarters Monique Bailey Nicholas Smith St. Vincent Brewery Ltd. Dave Hansen Randall Marquis Abita Brewing Co. Leinenkugel’s 10th Eastern Shore Brewing Co. Scott Bannester Thomas Stull Street Brewery Gordon Biersch David McLean Sudwerk Privatbrauerei David Hartman Magnolia Gastropub Hübsch Juan Carlos Boette Empire Brewing Co. & Brewery Cervecería y Maltería Jeremy Switzer Quilmes Ryan Harvey Marty Mendiola Labatt Brewing Co. Dogfish Head Rock Bottom Brewing Stephen Bossu Susanne Terharn Widmer Brothers Timothy Hawn Greg Mills MillerCoors Brewing Co. MillerCoors Sleeping Lady Brewing Co. Todd Tomko Bert Boyce Ryoichi Hirasawa Matt Murphy Faultline Brewing Co. Boston Beer Co. Sapporo Breweries Ltd. Prescott Brewing Co. Hsiu-li Tu Damian Brown Matthew Hoffman Cam O’Connor Taiwan Tobacco & Bronx Brewery Avery Brewing Co. Sierra Nevada Wine Bureau Brewing Co. Robert Cannon Michael Hutson Tony Vieira Boston Beer Co. Sudwerk Privatbrauerei David Ogilvie Coors Brewing Co. Hübsch Anheuser-Busch Corey Cocker Daniel Wadyka Trumer Brauerei Jeffrey Irvin Jay Prahl MillerCoors Olde Main Brewing Co. Sudwerk Privatbrauerei Andrew Colpitts Hübsch Tristan Warren Gordon Biersch Joseph Jasper Central City Brewing Co. Oakshire Brewing Co. Christopher Reilly William Crenshaw Weyerbacher Brewing Co. Seth Weisel Sweetwater Brewing Co. Philip Johnson Rooster Fish Brewing Anheuser-Busch Michael Richmond Luke DiMichele Stone Brewing Co. Brandon Winneker River City Brewing Andrew Jones Stone Brewing Co. It was customary Lakefront Brewery Justin Rick John Donehower in the 13th century Jacob Leinenkugel Kevin Wright Bill Joslyn to baptize children Pyramid Breweries Brewing Co. Hangar 24 Craft Brewery The Saint Louis with beer. Trevor Downes Brewing Co. Urs Riner Dirk Ypenburg Grenada Breweries Ltd. Mother Road Brewing Co. Heineken Tommy Keegan William Durgin Keegan Ales Kevin Robinson Nile Zacherle Telegraph Brewing Co. Divine Brewing LLC. Anderson Valley Edward Kopta Brewing Co. Jeff Eaton Jr. Hoppy Brewing Co. Barbara Roep Trumer Brauerei Surinaamse Brouwerji Dimitry Bianca Franzini Kozemjakin Jr. Christian Ryan Anheuser-Busch SABMiller Meantime Brewing Co. Greg Friday Seigo Kubota David Sands Faultline Brewing Co. Kirin Brewery Labatt Edmonton Brewery

9 About Our Faculty

Principal Instructor Charles W. Bamforth, Jean Xavier Guinard, Jay Prahl Michael J. Lewis, Ph.D Ph.D., D.Sc Ph.D.

Michael J. Lewis, Ph.D., is Charles W. Bamforth, Ph.D., Jay Prahl is the master brewer Jean Xavier Guinard, Ph.D., professor emeritus of brewing D.Sc., is the lead professor of and director of brewing opera- is a sensory scientist and a science at the University of brewing science at the University tions for Sudwerk Privatbrauerei consumer researcher. His research California, Davis, as well as of California, Davis, with more Hübsch in Davis. He worked focuses on the sensory properties the academic director and lead than 32 years of academic and for Sudwerk during his Master of foods and beverages, how instructor of UC Davis Extension’s professional brewing science Brewers Program studies at UC humans perceive them, how they Professional Brewing Programs. expertise. He previously served Davis Extension and for two affect food choice and intake, Lewis has been honored with as deputy director-general of years afterward. He subsequently and consumer behavior. He the Award of Merit of the Master Brewing Research International moved to Peru and then Mexico teaches undergraduate, graduate Brewers Association of the and research and quality assur- to open and run pioneering micro- and continuing education courses Americas, elected as a fellow of ance manager of Bass Brewers. brew projects in those countries. in food science, brewing science, the Institute of Brewing & Distilling A fellow of several organizations After six years in Latin America, sensory science and consumer and as a senior member of the including the Institute of Brewing he returned to Sudwerk in 2003 science, including Food, Folklore International Brewers Guild. He is and Distilling, Bamforth is also to run its brewery operations. and Health for the UC Davis also a recipient of the UC Davis editor in chief of the Journal of Summer Abroad program in Distinguished Teaching Award. the American Society of Brewing Burgos, Spain. Chemists and has published extensively on beer and brewing.

10 Timothy Marbach, Thomas Shellhammer, Sue Langstaff, M.S. John Krochta, Ph.D Ph.D Ph.D.

Timothy Marbach, Ph.D., Thomas Shellhammer, Ph.D., Sue Langstaff, M.S., is John Krochta, Ph.D., is a pro- is an associate professor at is the Nor’Wester professor principal of Applied Sensory, fessor of food engineering and California State University, of fermentation science and LLC, a consulting company spe- packaging in the Departments of Sacramento. His industrial professor of brewing and food cializing in providing independent Food Science and Technology experience includes four engineering in the Department of sensory evaluation services to and Biological and Agricultural years at the U.S. Army Fuels Food Science and Technology at breweries and wineries, and has Engineering at University of and Lubricants Research Oregon State University where he extensive experience in the field California, Davis. His present Facility at the Southwest leads the brewing education and of sensory evaluation of beer, research includes investigation of Research Institute and a research programs. He has been wine and other alcoholic bever- the mechanical and permeability U.S. Department of Energy a brewing engineering instructor ages. Langstaff has published properties of packaging films Industry Fellowship at for the Master Brewers Program papers in the Journal of American made from natural and synthetic Siemens Westinghouse Power since 1993. Shellhammer is a Society of Brewing Chemists polymers and he has published Corporation. He has taught member of the Institute of Brewing and the Journal of the Institute of more than 100 scientific papers. numerous courses in engineer- and Distilling and serves on their Brewing. She earned her M.S. in Krochta is a fellow of the Institute ing including thermodynamics, Board of Examiners. food science from the University of Food Technologists and of the research methodology and of California, Davis. Her thesis, International Academy of Food combustion. His current under the guidance of Michael Science and Technology. research includes experimental Lewis, Ph.D., explored the sensory study of biofuel combustion and and instrumental evaluation of the computational analysis of heat mouthfeel of beer. recirculating burners.

“We are true enthusiasts for what we do….We have a lifetime of experience and deep knowledge to share with our students and a dedication to finding and educating the next generation of brewers that far exceeds common sense or reason. The best students tap into this vigorous stream and are enthused by it.” —Michael Lewis, UC Davis Extension Professional Brewing Programs academic director and lead instructor.

11 UC Davis Extension Nonprofit Org. University of California U.S. Postage 1333 Research Park Drive PAID Davis, CA 95618-4852 UC Davis

KEYCODE 104105-YY

Doctor

Lawyer

Stock Broker

Astronaut

Rock Star

Brewer