Certificate in Professional Brewing/Distilling Technology (PBDT)
Announcing
NEW EXTENDED CURRICULUM
10 hours of BARREL-AGING and SOUR BEER Production
All Night Classes Schedule
FOR 2019!
Mondays 5.30pm – 8.30pm
Tuesdays: 5.30pm – 8.30pm
Wednesdays: 5.30pm – 9.30pm
Plus 2 Selected Thursdays: 5.30 – 8.30pm
SPRING 2019 BATCH: SAVE ON SUPER EARLY REGISTRATION!
- Spring Classes begin: May 6, 2019
- Classes end: July 31, 2019
- Registration open: currently through April 22, 2019
- Super Early Registration: by February 25, 2018: $7,499
- Early Registration: by March 25, 2019: $7,999
- Final registration: March 26 – April 22, 2019): $8,499;
- Late registration: After April 22, 2019: $8,999
FALL 2019 BATCH: August 26 – November 20, 2019
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 Brewing Pilot System 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
DAYS/HOURS: Monday/Tuesday 5.30pm – 8.30pm; Wednesday 5.30pm – 9.30pm; Plus 2 Thursdays: 5.30 – 8.30pm
LOCATION: Classroom– 130 Bearden Place, Knoxville TN 37917; Pilot System Brewing: Geezer Brewing Company, Knoxville, TN
COST: $8,499 (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: 10-hours of Barrel-Aging and Sour Beer 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
OSHA FORK LIFT TRAINING
CLASSROOM AND PRACTICAL EXPERIENCE
154 Total Hours: 110 class/44 practical
Classroom Hours: 110 Hrs
Brew House/Practical Hours: 30
Volunteer Industry-Related Hours: 14 
For More Information Call: 865-622-7511
