Course: VII Expert Course in Beer Brewing Science and Technology
Pre-registration period: Until January 20, 2023
Enrollment period: From January 1 to January 20, 2023
Start of the course: February 24, 2023
End of the course: June 30, 2023
Credits: 17 Modality: blended face-to-
face hours: 72 Price: €900.00 (taxes included)
More information:
http://www.cfp.us.es/
marvalero-ext@us.es
954 487 222

The Expert course in Science and Technology of Beer Production, taught by the Department of Chemical and Environmental Engineering of the University of Seville, is in its 7th edition in 2023 with the main objective of showing a global vision of the brewing process. beer, through the direct transfer of knowledge, and spaces for reflection and debate.

In this edition, we continue to count on the collaboration of the Cruzcampo Foundation to carry out the practical classes of the course in the facilities of its urban brewery, as well as the Sevillian Association of Craft Beer Lovers (ASACA). The specific objectives of the course address the beer brewing process from a scientific and technological point of view.

At the same time, both the real problems of beer production and their possible solutions are exposed. Finally, students have access to the real process of making a beer, through internships at Factoría Cruzcampo, covering its entire cycle, from preparing the recipe to bottling and labeling the beer. The course consists of two clearly differentiated parts, a first of a theoretical-practical nature in which the various aspects related to brewing science and technology are addressed (malting, water, mashing, cooking, fermentation, filtration), and a second part eminently practice, where the knowledge previously acquired is consolidated (tastings, recipe design, sensory analysis, hops, cleaning, preparation and visits).
Taking into account the beer market itself, the course presents the different processes and points of view, both from the most industrial and the most artisanal aspects, so that the student can leave with a broad and realistic vision of the processes, the needs, and the possibilities of the different current production and work scenarios.

Based on our experience in past editions, the student not only benefits from the knowledge that the teachers impart in the classroom, but also from an environment of exchange and research among the students themselves, among whom there are usually people already linked to the sector, either in the big industry, in local brands of craft beer, and of course there is no shortage of those who are home brewers, or who during the course begins with this very interesting initiative to strengthen concepts of the course.

To ensure the excellence of teaching in the different areas of knowledge, the teaching staff includes active professionals from the sector, authentic leaders of the brewery in Spain.

  At the same time we think that student-teacher interaction is the basis for the learning process, which is why all our classes are eminently face-to-face, which helps both the understanding of knowledge and the resolution of doubts. In summary, we can affirm that the student who completes these studies leaves with the necessary knowledge of the brewing process to have critical thinking about it.