Brewing Workshop - Places Left!
16th August 2017
Want to know more about impurities in beer, "off-flavours" or the importance of mash temperatures? The Biomolecular Science Research Centre at Sheffield Hallam University are running a two day workshop on the 11th and 18th September on 'The Science of Brewing'.
In this workshop you can learn about the brewing process and how to use current research to increase yield and diversify products. Places remaining on this complimentary programme - book your place today! As part of the Sheffield Innovation Programme (SIP) the Biomolecular Science Research Centre at Sheffield Hallam University (SHU) are delivering a second programme of workshops that will explore the science behind the brewing process and using current research to increase yield and diversify products. The workshops are relevant to Head Brewers and Brewery Technical staff at micro, small and medium sized breweries based in the Sheffield city region. Brewers will have the opportunity to tour the microbiology labs at SHU and test their own beer samples for impurities and yeast content. The workshops will cover: The molecular process and chemistry of the brewing process Importance of Mash Temperatures Hop molecules, including Hop Oils and Alpha Acids The prevention or removal of "off-flavours" Yeast strain selection Genetics of yeast strains Storage and Handling of yeast Laboratory tours Demonstration of common brewery laboratory techniques, including microscopy, analysis of colour and bitterness, sterile technique Sensory evaluation of beers Learning A better understanding of the processes involved in brewing Understanding the need for sterility in brewing processes Knowledge of sensory panels and training Benefits Better quality control of products Knowledge to increase product range Knowledge of evaluation of final products before release to market The programme is for businesses based in the Sheffield City Region and places are allocated subject to eligibility. Limited places are available and both days must be attended. Only one place will be allocated per brewery.
