Campden BRI is launching a new course to help microbrewers produce better beer.
The one day ‘Improving Your Brewing’ course, which will first run on 18 June at the company’s brewing research centre in Nutfield, Surrey is designed to help microbrewers improve the quality and consistency of their beer.
Brewers will learn how the various parameters at each stage of the brewing process - from grain to glass - can be monitored and controlled to reduce faults and optimise processes to make better beer. The course will also demonstrate how microbrewers can make the best use of raw materials, assess and analyse products and monitor shelf life, and improve quality control and quality assurance.
“We have seen a recent rise in interest from UK microbrewers for our services,” said Ed Wray, brewer and maltster at Campden BRI. “According to the Good Beer Guide 2014, 187 new breweries started up in the UK in the last 12 months, many of which were microbrewers, so we have developed this course specifically to address some of the issues we are frequently approached about. We are the UK's leading brewing research centre, and while we work with many breweries all around the world on beer development, production and analysis, we find we are increasingly being called upon by micro-brewers to provide technical support they might not otherwise have access to.”
