Introduction to Brewing

Beer is one of the oldest beverages humans have produced, dating back to at least the 5th millennium B.C. It is likely that beer-like beverages were independently developed throughout the world soon after humans had domesticated cereal grains such as wheat, barley and oats, which may then have undergone fermentation due to wild yeasts in the air.

This course provides an overview of the ingredients and processes that are utilized during the production of beer. Starting with the history of beer production in ancient times, the course will cover the discovery of yeasts and their roles in the brewing process; the agricultural developments leading to the use of barley, hops and other plant-based ingredients for brewing; and the step-wise processes during brewing that result in alcohol production from sugar break-down and fermentation. We'll also discuss the various types of beer and describe the brewing process from the initiation of malting to the collection and storage of the end product.

Note: Students must be at least 19 years of age to participate in this course and/or the Craft Beer and Brewing Essentials program.

This course is available at the following time(s) and location(s):

This course is available at the following time(s) and location(s):

Campus Session(s) Instructor(s) Cost Seats available  
Surrey 10 Paul J Pyne $1315.00 29 Register
Vancouver 10 - $1315.00 34 Register

What will you learn?

By the end of the course, you should be able to do the following:

  • Describe the steps involved in the commercial production of beer
  • Provide an overview of the role of yeasts in the fermentation process, how beer is produced, and the effects of yeast on flavour
  • Articulate the different variables that can affect the outcome of the brewing process
  • Outline the importance of malting barley quality and type for beer quality
  • Describe how hops and other plant-based flavour components are utilized in the production of beer

How will you learn?

Classes may consist of a combination of lectures, case studies, projects, papers, assignments and group presentations. You can expect reading and other assignments on a weekly basis.

How will you be evaluated?

Your grade will be based in part on individual participation, class and group discussions, presentations and assignments. You’re expected to attend all hours of classes, engage in discussions and review all handouts. You must also complete a research topic assignment.

Textbooks and learning materials

There are no textbooks required for this course, but recommended readings will be available in the SFU Library. We will provide other custom course materials.