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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

SIGN UP FORM

For More Information Call: 865-622-7511

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