EDUCATION: Certificate in Professional Brewing/Distilling Technology (PBDT)
Next Session (For PBDT) starts: APRIL 30, 2018
2018 PBDT Sessions:
WINTER BATCH: January 8 – April 4:
- Classes begin: January 8, 2018
- Classes end: April 4, 2018
- Initial registration open: currently through December 8, 2017
- Final registration: January 5, 2018
- Late registration deadline: January 8, 2018
SPRING BATCH: April 30 – July 25
- Classes begin: April 30, 2018
- Classes end: July 25, 2018
- Initial registration open: currently through April 16, 2018
- Final registration: April 27, 2018
- Late registration deadline: April 30, 2018
FALL BATCH: August 20 – November 14: Introducing ALL EVENING + SATURDAY Schedule
This course work is designed to train anyone to be employable in the Brewing and/or the Distilling industries. Strong classroom work, explaining the theories of brewing and distilling, will set the tone for practical brew house and distillery hands-on experience. You will primarily utilize the facilities of Fanatic Brewing Company, a commercial brewery (including a pilot system). We will also visit other local breweries and distilleries for lectures and hands-on work. All classes are taught by experts in their field, professional brewers, and distillers.
LENGTH: 13 Weeks
DAYS/HOURS: Monday/Tuesday 5.30pm – 8.30pm; Wednesday 1pm – 5pm
LOCATION: Fanatic Brewing Company, Knoxville TN
COST: $6000 (see details below)
WHAT YOU WILL LEARN:
BREWING BASIC TECHNOLOGY
- History of beer and brewing
- Overall process of brewing
- Brewing engineering and fluid dynamics
- Brewing and fermentation science foundations
- Beverage chemistry
- Yeast biology and microbiology
- Laboratory basics
THE BREWING PROCESS
- Raw materials- water, barley, malting and hops
- Mashing and wort production
- Fermentation and yeast
Distilling Process
- Distilling fundamentals
- Mashing: corn vs. barley
- Practical applications-distillery experiences
POST FERMENTATION PROCESSES
- Flavor production and off-flavors
- Packaging
- Beer Styles
- Quality control testing
- Sanitation
BREWERY BUSINESS FOUNDATIONS
- General business practices
- Your Business Plan
- Financials
- Where to start and who can help
CLASSROOM AND PRACTICAL EXPERIENCE
144 Total Hours: 96 class/48 practical
Classroom Hours: 96 Hrs
Brew House Hours: 24
Internship Industry-Related Hours: 24
Cost Details: $500 to hold place in class; $5500 (total balance) due by March 30, 2018
- Classes begin: April 30, 2018
- Classes end: July 25, 2018
- Initial registration open: currently through April 16, 2018
- Final registration: April 27, 2018 (Late tuition total $6,500)
- Late registration deadline: April 30, 2018
For More Information Call: 865-622-7511
