PDT-Brew-04 - Brewing Ingredients Part 2: Hops & Yeast

Course Description

Our fourth course completes the brewing ingredients 2 part series with hops and yeast. Hops historically provided a number of important aspects to our beer, namely preservative qualities. Today, they are the “spice” and aroma of our beer that brewers and customers can’t get enough of. Yeast, while being the tiniest portion of our beer, plays the largest role in its creation. This course will look at the varieties and selection of both, as well as how to best manage them for flavor and cost savings.  

• Hop agriculture, biology, products, and evaluation
• How to use hops in recipes- chemistry, timing, and considerations
• Yeast biochemistry and sourcing
• Yeast management and calculating pitching rates
• Supplemental reading, videos, and discussions.

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Applies Towards the Following Certificates

• Craft Brewing Certificate : Required