As part of the Sheffield Innovation Programme (SIP) the Biomolecular Science Research Centre at Sheffield Hallam University (SHU) are delivering a second programme of workshops that will explore the science behind the brewing process and using current research to increase yield and diversify products. The workshops are relevant to Head Brewers and Brewery Technical staff at micro, small and medium sized breweries based in the Sheffield city region.

Brewers will have the opportunity to tour the microbiology labs at SHU and test their own beer samples for impurities and yeast content.

The programme will be delivered in 2 sessions from 10am to 4pm on the 11th and 18th September 2017.

The workshops will cover:

The molecular process and chemistry of the brewing process
Importance of Mash Temperatures
Hop molecules, including Hop Oils and Alpha Acids
The prevention or removal of "off-flavours"
Yeast strain selection
Genetics of yeast strains
Storage and Handling of yeast
Laboratory tours
Demonstration of common brewery laboratory techniques, including microscopy, analysis of colour and bitterness, sterile technique
Sensory evaluation of beers

Learning

A better understanding of the processes involved in brewing
Understanding the need for sterility in brewing processes
Knowledge of sensory panels and training

Benefits

Better quality control of products
Knowledge to increase product range
Knowledge of evaluation of final products before release to market

The programme is for businesses based in the Sheffield City Region and places are allocated subject to eligibility. Limited places are available and both days must be attended. Only one place will be allocated per brewery.

The Science of Brewing 2