Asia Brewers Network

Education

Beer & Brewing Education | Learn when you want | Learn where you want

Take advantage of our continual education offering with this specialised lecture series, brought to you in conjunction with the Siebel Institute of Technology in Chicago (USA)*.

Perfect for brewers looking to increase their brewing knowledge, or business owners wanting to provide beer courses and education to their workforce.

All of the Siebel beer and brewing lectures are available online and on-demand with the lectures varying in length from 45-90 minutes.

Continue your brewing and beer education journey NOW in 3 Easy Steps:

  1. Select a lecture POD – click “Learn more & enrol” under your chosen lecture.
  2. Enrol and Pay the POD fee – don’t forget to use your 30% ABN Discount Code (see below).
  3. Watch your selected lectures – lectures can be paused and resumed at a later date.

Once you complete a full pod of lectures you will receive a ‘Certificate of Accomplishment’ (a certificate is available for each pod completed). If you complete all 5 pods you will receive a further ‘Certificate of Completion’ for finishing the full lecture series.

Asia Brewers Network 30% Discount Promo Code:      ABNEDU30%

*Please note, this series of Specialised Lectures are not a formal brewing certification or beer education course. They are intended as a pathway for brewers and beer professionals to develop a greater understanding of the beer production and brewing process.

POD #1: Materials

POD #2: Operations “Hot” Side

POD #3: Yeast

Mashing Theory & Enzymes

This lecture looks at wort composition and it's impact on yeast performance, foam stability, alcohol content and the brewers desired beer flavour profile.

Yeast Management – Handling Practices

Yeast Best Practices. Establishing solid SOP guidelines around yeast selection, propagation, pitching, cropping and storage are essential to the success of any brewery.

Yeast Metabolism

An overview of how yeast metabolism is influenced and an insight to the biochemical carbohydrate pathways developed during fermentation (incl. energy coupling & REDOX reactions).

Yeast Physical Behaviour

This lecture looks at how yeast’s physical behaviour, specifically its life cycle and flocculation ability, affects the brewing process and the beer’s overall characteristics.

Yeast Quality Measurement

It is important to be able to take care of your yeast strains to ensure repeatable and reliable fermentation profiles. Covering monitoring parameters as well as genetic drift.

Price: $565.00

Learn more & enrol →

POD #4: Operations “Cold” Side

POD #5: Quality Control