No and Low Alcohol Beer Production Course
Discover the the science and technology behind no and low alcohol beer production.
No and low alcohol is currently the most exciting and fast-moving beer category. The IBD no and low alcohol beer production course provides everything an experienced commercial brewer needs to know to to produce excellent no and low alcohol products safely, at minimum cost and in compliance with regulations.
You will discover the most up to date information on the science and technology of no and low alcohol beer production. You will be guided through the brewing process from raw materials to packaging and provided with the knowledge required to be an accomplished no and low alcohol beer producer. The course provides everything you need to know and some things you probably didn’t realise you needed to know! All, in an engaging, interactive and multimedia format.
This course has been developed in collaboration with leading brewers, brewing consultants, yeast suppliers and manufacturers of dealcoholisation equipment. There is also advice from brewers with experience of producing no and low alcohol beer at a range of scales. The no and low alcohol beer production course features the same technical excellence found in all IBD education, with the benefit of not needing to sit a formal exam.
The course features text, videos, animations, quizzes, and games to help enhance learning. At the end of the course, you receive a Certificate of Completion.
After the course, you can download technical information including:
- The legal classifications of low and non-alcoholic beers
- Nutritional information for no and low alcohol beers
- Mashing profiles and yeast types for use in no and low alcohol beers
- The main flavour compounds to control in no and low alcohol beer
- Key calculations for processing, dilution and flavouring
- A summary of the options for dealcoholisation
- Key hurdles to microbiological contamination
Learning Time: Approximately 5 hours
90 days full access to unique interactive content from date of enrolment
Price: Just £99
With the Course You Will:
- Discover the legal definitions of no and low alcohol beer from around the world
- Learn in-depth about no and low alcohol beer flavour and flavour faults
- Receive guidance on how to optimise brewhouse operations for no and low alcohol beer production
- Discover the science behind the yeast strains currently in use and their brewing attributes
- Gain a detailed understanding of the approaches to fermentation management in no and low alcohol beer production
- Learn the scientific principles of the dealcoholisation process
- Get to know the commercially available thermal and membrane-based dealcoholisation technologies
- Gain an understanding of the ingredients, additives and processes used to ensure low and no alcohol beer tastes and looks superb
- Discover how to use hurdle technology to manage food safety when producing no and low alcohol beer
- Learn the science and gain an understanding of technology of sterile filtration and pasteurisation
- Receive an explanation of all the calculations you need to make no and low alcohol beer
- Get the thoughts and advice of our no and low alcohol beer experts
- Learn at your own pace, when and where it is most convenient for you
- Have access to the course material for 90 days from the date of enrolment
- Learn with a rich blend of engaging text, illustrations and videos
- Download a PDF with a summary of the course including key calculations, facts and figures
- Check your understanding at the end of each lesson
- Receive a Certificate of Completion from the world’s most recognised brewing learning provider
Who is This Course For?
- Commercial brewers wanting to produce excellent no and low alcohol products safely, at minimum cost and in compliance with regulations
- Serious home brewers who want to learn from the pros
- Brewers who want to realise the potential of your brewery to exploit the growth of no and low alcohol beer
Why Choose the IBD?
The IBD provides the most widely recognised professional beverage qualifications in the world.
The IBD was established in 1886 as The Laboratory Club and since then has built a trusted reputation due to the quality of its learning material, support for learners and rigor of its exams.
Since we began professional qualifications in the 1950s, we have qualified over 100,000 brewers and distillers across the globe.