Brewmaster & Brewery Operations Management. Introduction: Brewery Jon Downing; Brewmaster...

Brewmaster & Brewery Operations Management

Introduction: Brewery

Jon Downing; Brewmaster ProfessorBrewery, Beers, Practical Brewing classes

Rob Doyle; Head BrewerPractical Brewing, Packaging course

Tanner Hinrichson Brewery Technician, graduate

Introduction: Academic

Nate Ferguson; Professor of BrewingProgram courses, Coordinator

Ray Lansbergen; Professor of BrewingProgram courses

Alan Brown; Liaison Support Student expectations, careers, the future and

History Course

Annetta JewelMarketing

Kevin Somerville, Scott LabsIngredients

Victor North, Garden Brewing, Three BrewersSensory

Michael Olson, Kristina Inman Food Pairing, Sensory

Industry / Part Time Instructors

Program Overview

Brewmaster and Brewery Operations Management Diploma

3 Semesters Intakes in September, January and May

18 Students per class Active focus on Interprovincial and

International applicants 4 Semesters straight

The Brewery

3,200 sq. ft.

Equipment

Craft Brewery5 hL 2-vessel brewhouse6 x 5 hL cylindro-conical fermenters3 x 10 hL unitank fermenters1 x 10 hL bright beer Tank

Pilot Brewery5 x 50 L 2-vessel brewhouses20 x 1 hL cylindro-conical fermenters

Beers

• Butler’s BitterMulti-award winning English Best Bitter

• First DraftLager and Ale

• Brewmaster SeriesStout, Wheat, Strong Ale, IPA, Cherry Pilsner

• Test and Contract Brews

• Certified OriginalStudent Brews, new every week

Practical Brewing class

• Safety

• Brewery Equipment Operation Pilot and Craft brewing

• Brewing ProcessSingle and Step Infusion, Decoction, Sour Mash

• Assessment ProgressionGroup , Team, Individual, Individual team leader.Online, In Class and Rubric Assessment

First Semester

• Practical Brewing• Intro to Brewing• Brewing Ingredients• Sensory Evaluation I• Math of Finance

Second Semester

• Practical Brewing II• Microbiology• Brewing Chemistry• Sensory Evaluation II• Brewing Equipment & Technology• Packaging• Strategic Communications

Third Semester

• Practical Brewing III• Sensory Evaluation III: Wine & Spirits• Brewing Calculations• Filtration, Carbonation & Finishing• History of Brewing• Professionalism & Business Ethics

Fourth Semester

• Specialty Brewing• Sensory Evaluation IV• The Brewing Industry• Managing a Brewery• Sales & Promotion• Human Resources

WHY??

• Safety• Quality product• Consistent product• Understanding of the business of

brewing

WHY??

We are not just training brewing technicians.

These are the future leaders of the craft brewing industry.

After Graduation

Can they get a job?

What kind of job?

After Graduation

2011-2013: • 68 graduates• Over 95% currently employed in brewing

industry•

Things You Should Know

Most frequently asked question:

“Will this program guarantee that I get a job at a brewery?”

Taps/Niagara’s

Best

Nickel Brook

Mill St.

Oast House

Silversmith

Indie Ale House

Trafalgar

NCTB

Left Field

Wellington

Brothers

Cameron’s

Labatt

Railway City

North Winds

Collingwood

Lake of Bays

Flying Monkeys

Sawdust City

Old Flame

Church Key

Muskoka

Gananoque

Trois Brasseurs

Beau’s

Brasseurs du Monde

Resurgence

Things You Should Know

Most frequently asked question:

“Will this program guarantee that I get a job at a brewery?”

PEI

Garrison

Many

Turk’s Head (Turks & Caicos)

Central City

Yellow Belly

South Korea

Modern Times

After Graduation

2014 Niagara College Open Beer Competition• Blind-judged to BJCP standards• 46 prizes awarded

After Graduation

2014 Niagara College Open Beer Competition• Blind-judged to BJCP standards• 46 prizes awarded• Beers brewed by graduates for professional

breweries: 20 prizes

After Graduation

2014 Niagara College Open Beer Competition• Blind-judged to BJCP standards• 46 prizes awarded• Beers brewed by graduates for professional

breweries: 20 prizes• Beers brewed by graduating Brewmaster

students as their final capstone project: 9 prizes

After Graduation

2014 Niagara College Open Beer Competition• Blind-judged to BJCP standards• 46 prizes awarded• Beers brewed by graduates working at

breweries: 20 prizes• Beers brewed by Brewmaster students: 16 prizes• (Six 1st-place medals)

The Future

Olds College (Olds, Alberta)

The Future

Olds College (Olds, Alberta)Pan-Canadian Brewing Program

The Future

• Year-round• Before = 48 students → January 2015 = 72

students • 18 new students every four months• 18 new graduates every four months (April

2015)

The Future

• Year-round• Before = 48 students → January 2015 = 72

students • 18 new students every four months• 18 new graduates every four months (April

2015)• Upgrade curriculum (Program Advisory

Committee)

The Future

• Year-round• Before = 48 students → January 2015 = 72

students • 18 new students every four months• 18 new graduates every four months (April

2015)• Upgrade curriculum (Program Advisory

Committee) • Add practicum to final semester •

The Future

• Year-round• Before = 48 students → January 2015 = 72

students • 18 new students every four months• 18 new graduates every four months (April

2015)• Upgrade curriculum (Program Advisory

Committee) • Add practicum to final semester • On-site hopyard

The Future

• Year-round• Before = 48 students → January 2015 = 72

students • 18 new students every four months• 18 new graduates every four months (April

2015)• Upgrade curriculum (Program Advisory

Committee) • Add practicum to final semester • On-site hopyard• Post-graduate distilling program

The Future

• Year-round• Before = 48 students → January 2015 = 72

students • 18 new students every four months• 18 new graduates every four months (April 2015)

• Upgrade curriculum (Program Advisory Committee)

• Add practicum to final semester • On-site hopyard• Post-graduate distilling program• New brewery and Beer Education Centre

Brewmaster & Brewery Operations Management