Certificate in Professional Brewing/Distilling Technology (PBDT)
Announcing New “All Night Classes” Schedule
and New Training for Fall!
For the person who cannot get off work during the week,
we have a new ALL NIGHT CLASSES Schedule for the Fall 2018 Session:
Mondays 5.30pm – 8.30pm
Tuesdays: 5.30pm – 8.30pm
Wednesdays: 5.30pm – 9.30pm
One Saturday: October 27, 9am – 3pm
We are also EXSTATIC to announce new additions to our curriculum:
FORK LIFT TRAINING and BARREL-AGING PROGRAM EDUCATION!
FALL BATCH: SAVE ON SUPER EARLY REGISTRATION!
- Fall Classes begin: August 20, 2018
- Classes end: November 14, 2018
- Registration open: currently through August 13, 2018
- Super Early Registration (by June 20, 2018): $6000
- Early Registration (by July 20, 2018): $6500
- Final registration (July 21 – August 13, 2018): $6999;
- Late registration (After August 13, 2018): $7499
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. We have our own Pilot System and have access to another– to brew as many batches as possible. 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. There is no other Brewing and Distilling training in the South that compares to our proven method and industry networking that results in jobs after graduation.
LENGTH: 13 Weeks
NEW FALL DAYS/HOURS: Monday/Tuesday 5.30pm – 8.30pm; Wednesday 5.30pm – 9.30pm; Saturday, October 27, 2018, 9am – 3pm
LOCATION: Classroom– 130 Bearden Place, Knoxville TN 37917; Pilot System Brewing: Fanatic Brewing Company and Geezer Brewing Company, Knoxville, TN
COST: $6999 (see details above)
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
- NEW: Barrel-aging program (collaborative with Elkmont Exchange Brewery)
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
NEW: OSHA FORK LIFT TRAINING
CLASSROOM AND PRACTICAL EXPERIENCE
144 Total Hours: 104 class/40 practical
Classroom Hours: 104 Hrs
Brew House/Practical Hours: 26
Internship Industry-Related Hours: 14
For the person who cannot get off work during the week,
we have a new ALL NIGHT CLASSES Schedule for the Fall 2018 Session:
Mondays 5.30pm – 8.30pm
Tuesdays: 5.30pm – 8.30pm
Wednesdays: 5.30pm – 9.30pm
One Saturday: October 27, 9am – 3pm
We are also EXSTATIC to announce new additions to our curriculum:
FORK LIFT TRAINING and BARREL-AGING PROGRAM EDUCATION!
FALL BATCH: SAVE ON SUPER EARLY REGISTRATION!
- Fall Classes begin: August 20, 2018
- Classes end: November 14, 2018
- Registration open: currently through August 13, 2018
- Super Early Registration (by June 20, 2018): $6000
- Early Registration (by July 20, 2018): $6500
- Final registration (July 21 – August 13, 2018): $6999;
- Late registration (After August 13, 2018): $7499
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. We have our own Pilot System and have access to another– to brew as many batches as possible. 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. There is no other Brewing and Distilling training in the South that compares to our proven method and industry networking that results in jobs after graduation.
LENGTH: 13 Weeks
NEW FALL DAYS/HOURS: Monday/Tuesday 5.30pm – 8.30pm; Wednesday 5.30pm – 9.30pm; Saturday, October 27, 2018, 9am – 3pm
LOCATION: Classroom– 130 Bearden Place, Knoxville TN 37917; Pilot System Brewing: Fanatic Brewing Company and Geezer Brewing Company, Knoxville, TN
COST: $6999 (see details above)
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
- NEW: Barrel-aging program (collaborative with Elkmont Exchange Brewery)
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
NEW: OSHA FORK LIFT TRAINING
CLASSROOM AND PRACTICAL EXPERIENCE
144 Total Hours: 104 class/40 practical
Classroom Hours: 104 Hrs
Brew House/Practical Hours: 26
Internship Industry-Related Hours: 14
For More Information Call: 865-622-7511
