Have you ever wondered how your favourite beverages are crafted, from wort to fermented beer? Fermentation plays a crucial role in many popular foods and drinks, including beer and kombucha.

Join Kwantlen Polytechnic University (KPU) Brewing for A Taste of Wort Production, one of three new continuing education courses taught by Alek Egi, an instructor, brewer and sensory expert.

Dive into the basics of wort production and fermentation with our online, asynchronous course. Perfect for those with minimal or no brewing experience, this course includes five segments, each ranging from 70 to 120 minutes.

You’ll explore key topics such as an overview of basic brewing steps and unit operations related to mashing, wort separation, boiling, and fermentation, including:

• Brewing: raw materials; brewing process; fermentation; finishing
• Milling and Mashing: malt intake; roller mills; wet and hammer mills; infusion mashing; decoction mashing; temperature programmed mashing; double mashing
• Wort separation: mash tun; lauter tun; mash filter
• Wort Boiling: brew kettles; clarification; cooling; aeration
• Yeast and fermentation: yeast structure; nutrition and propagation; fermentation and storage; fermentation vessels

DETAILS:

• Date: Oct. 15 to Nov. 12, 2024 (students will continue to have access to materials four weeks after the course is finished)
• Location: Online
• Timing: On demand
• Tuition: $199 + GST
• Register: kpu.ca/cps/science

CERTIFICATE:

After completing this course, participants will receive a non-credit certificate from KPU’s Faculty of Science. For more information about this or any other KPU Brewing continuing and professional studies (CPS) course, email cpsscience ‘@’ kpu.ca.

INSTRUCTOR ALEK EGI, B.ENG., M.SC.:

Alek has a background in engineering and believes in demonstrating the importance of paying close attention to every detail when it comes to brewing beer. He is passionate about sharing his knowledge with students, making sure that they develop an understanding of every single step of the brewing process and how each step can affect the finished product. Alek is mostly interested in the science of beer because of its capacity for inventiveness and creativity, but he also enjoys the challenge of meeting the increasingly high standards of the industry.

KPU Brewing is also offering two other Continuing & Professional Studies courses this Fall:

• Essentials of Beer Tasting and Serving | starting Oct. 2, 2024
• Recipe Design for Beer Enthusiasts | starting Oct. 10, 2024