Quality Control in Brewing
( 25 Modules )

Module #1
Introduction to Quality Control in Brewing
Overview of the importance of quality control in brewing, key concepts, and principles

Module #2
Brewery Sanitation and Cleaning
Best practices for cleaning and sanitizing brewery equipment, surfaces, and utensils

Module #3
Water Quality and Treatment
Understanding water chemistry, testing, and treatment methods for brewing water

Module #4
Malting and Milling Quality Control
Quality control measures for malting and milling, including grain selection and storage

Module #5
Hopping and Hop Quality Control
Understanding hop varieties, quality control measures for hop selection, storage, and addition

Module #6
Yeast Management and Quality Control
Best practices for yeast selection, pitching, and management, including yeast health and viability testing

Module #7
Fermentation Monitoring and Control
Monitoring and controlling fermentation parameters, including temperature, pH, and gravity

Module #8
Sensory Evaluation and Flavor Profiling
Developing a sensory evaluation program, including flavor profiling and descriptive analysis

Module #9
Packaging and Distribution Quality Control
Quality control measures for packaging, including filling, capping, and labeling, as well as distribution and storage

Module #10
Microbiological Quality Control
Understanding microbiological contaminants, testing methods, and control measures for brewing

Module #11
Chemical and Physical Testing
Understanding and conducting chemical and physical tests, including pH, gravity, and bitterness analysis

Module #12
Quality Control in the Brewhouse
Quality control measures during brewhouse operations, including mashing, lautering, and boiling

Module #13
Quality Control in Cellar Operations
Quality control measures during cellar operations, including fermentation, conditioning, and packaging

Module #14
Raw Materials Sourcing and Quality Control
Selecting and sourcing high-quality raw materials, including malt, hops, yeast, and water

Module #15
Brewery Waste Management and Sustainability
Best practices for waste management, reduction, and sustainability in the brewery

Module #16
Hazards and Risks in the Brewery
Identifying and mitigating hazards and risks in the brewery, including safety protocols and emergency procedures

Module #17
Quality Control Documentation and Record-Keeping
Developing and maintaining accurate records and documentation for quality control and regulatory compliance

Module #18
Regulatory Compliance and Certification
Understanding and complying with relevant regulations, including GMPs, FDA, and TTB guidelines

Module #19
Quality Control Auditing and Verification
Conducting internal audits and verifications to ensure quality control processes are effective

Module #20
Continuous Improvement and Quality Control
Implementing a culture of continuous improvement, including root cause analysis and corrective action

Module #21
Quality Control in Specialty Brewing
Unique quality control considerations for specialty brewing, including sour beers and wild ales

Module #22
Quality Control for Brewing with Alternative Ingredients
Quality control considerations for brewing with alternative ingredients, including gluten-free, vegan, and low-calorie beers

Module #23
Quality Control for Cider and Mead Production
Unique quality control considerations for cider and mead production

Module #24
Quality Control for Beer Serving and Dispense
Quality control measures for beer serving and dispense, including draught system maintenance and beer line cleaning

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Quality Control in Brewing career

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Quality Control in Brewing ( 25 Modules )

Quality Control in Brewing
( 25 Modules )