Courses :: Module, QUALITY ASPECTS FOR BREWING AND DISTILLING

	Overview
	The course aims to equip learners with the necessary scientific knowledge and instrumentation competencies to develop skills relevant to the alcoholic drinks industry. The course was created in response to the strong demand for an analytical course to support the growing Irish craft brewing and traditional whiskey industries. This course in Brewing & Distilling Science is both co-designed and co-delivered by industry experts. The Department of Chemistry has been analysing Irish whiskies over the past number of years, and this coupled with their engagement with beverage industries provides the perfect platform for the co-creation of a course in Brewing & Distilling (B&D). This course is ideal for: � A new entrant to Brewing & Distilling (B&D) looking to upskill and develop applicable knowledge in QC quality control and analysis. � A professional already in the B&D industry who is looking to upskill to enhance their career development. � A craft brewer or traditional whiskey distiller seeking a quality training opportunity to enhance employee skills. � Irish Whiskey, Spirits and brewing Aficionados as private individuals

Overview

The course aims to equip learners with the necessary scientific knowledge and instrumentation competencies to develop skills relevant to the alcoholic drinks industry. The course was created in response to the strong demand for an analytical course to support the growing Irish craft brewing and traditional whiskey industries.
This course in Brewing & Distilling Science is both co-designed and co-delivered by industry experts. The Department of Chemistry has been analysing Irish whiskies over the past number of years, and this coupled with their engagement with beverage industries provides the perfect platform for the co-creation of a course in Brewing & Distilling (B&D).

This course is ideal for:

� A new entrant to Brewing & Distilling (B&D) looking to upskill and develop applicable knowledge in QC quality control and analysis.
� A professional already in the B&D industry who is looking to upskill to enhance their career development.
� A craft brewer or traditional whiskey distiller seeking a quality training opportunity to enhance employee skills.
� Irish Whiskey, Spirits and brewing Aficionados as private individuals

	Learning Outcomes
	On successful completion of the module, students should be able to: Demonstrate a knowledge of the science underpinning the analytical techniques in brewing and distilling and to apply these fundamental techniques to your individual brewery or distillery. Apply principles and calculations relating from beer and spirit analysis in aiding process efficiency in a laboratory setting. Discuss when and where in the brewing and distilling process measurements should be taken and how these measurements are integrated into the necessary quality systems. Develop an understanding of the main organoleptic components of beer and whiskey flavour, how and where in the process they are formed and the key controls required to ensure flavour quality and consistency.

Learning Outcomes

	Timetable
	This timetable is not currently available, please contact the Chemistry Department.

Timetable

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QUALITY ASPECTS FOR BREWING AND DISTILLING