Sour Beer and Barrel-Aging
Taught by Khris Johnson, Green Bench Brewing
This course is an in-depth description and history of one of the most exciting and growing segments of beer making in the world. The Wild/Sour Beer Module details the process and methods associated with the production of these styles of beer. This module, just like these styles of beer, challenges the overall norms of traditional “clean” beer-making. There is an online portion and the class culminates with an in-person tasting, tour, and discussion with head brewer and medal-winning sour beer maker, Khris Johnson.
Required text: Tonsmeire, M. (2014). American Sour Beer: Innovative Techniques for Mixed Fermentations. Brewers Publications.
Prerequisites: Must be an alumni of the USFSP Brewing Arts Program or a current professional in the brewing industry. To qualify as a current professional, you must have one year experience working in a brewery and must provide a letter of reference from your current employer.
Dates: Online module will run April 1- April 30, 2018. Hands on session will be May 6, 2018.
Cost: $625 for brewery professional; $500 for USFSP BA alumni (must be paid prior to enrollment)
To register and enroll for the upcoming class, contact Jennifer Sedillo at email@example.com with the subject heading “sour module”. The enrollment for this class will be 10-20 participants.
QA/QC Brewery Lab Training
Details and start dates to come in summer 2018! Please check back then.