Can you find a better brewing teacher than Charles W. Bamforth? Not many. The famed English-born beer scientist, author and lecturer is currently the UC Davis’ Anheuser-Busch Endowed Professor of Malting and Brewing Sciences, but his long history spans five decades with famous brands like Bass to beer research organizations like the U.K.’s Brewing Research International. He’s written exactly one zillion pieces on brewing and malting (see here).
UC Davis Extension, the continuing and professional education division of UC Davis, just announced a bunch of new and online courses with Bamforth. These courses are designed for novice brewers to brewing industry professionals. Onsite classes are held in Davis, Calif. Here’s a good summary of all the newness.
New and online! Beer Quality: Freshness
Discover how to achieve flavor stability in your beer from Charlie Bamforth, a pioneer in beer freshness. Learn why flavor stability matters, the changes that can occur in beer over time and why these changes occur. You’ll also look at how to assess flavor change using your senses, how to address raw materials and process in enhancing stability and how to prevent the skunking of beer. Aug. 6-Nov. 2. $385.
Get the market research skills necessary for understanding your customer and developing a successful craft brew. Learn how to assess your position against the competition and how to identify which flavors and attributes really click with your target audience. Sept. 5: Wed., 9 a.m.-4 p.m. $450. CCBA members eligible for a discount. Enrollees are eligible for a 10% discount on weekend or day passes to the CA Craft Beer Summit. Details provided upon enrollment.
New and online! Beer Quality: Color and Clarity
Learn how to achieve the desired color and clarity in your beer from one of the world’s most knowledgeable beer researchers, Charlie Bamforth. Examine why the appearance of beer matters, the nature of color and how to measure and control it. You’ll also explore the types of turbidity issues in beer, how to measure clarity and how it changes over time, the factors that impact clarity and how to troubleshoot when things go wrong. Oct. 1-Dec. 28. $385.
Examine the basics of brewing yeast biology and fermentation chemistry for commercial and advanced homebrewing. Designed for brewers with little biology or chemistry knowledge, this class presents the fundamentals of the underlying biology and chemistry critical to successful brewing. Oct. 21: 9 a.m.-4 p.m. $280.
Designed for passionate homebrewers and professional brewers without a formal brewing education who want to understand the math and science behind brewing calculations, this course uses real-world examples from the UC Davis pilot brewery to explore the difference between mash, brew house and brewery efficiency. Oct. 20: 9 a.m.-4 p.m. $280.
Learn from Charlie Bamforth, one of the world’s foremost brewing experts, in this in-depth course for advanced homebrewers and early career professional brewers. This class combines clear and detailed lectures with practical, hands-on brewing and laboratory tests at the UC Davis Pilot Brewery. Go all the way from raw material selection through to the quality and stability of the finished beer. Dec. 3-7: Mon., 9 a.m.-4 p.m., and Fri., 9 a.m.-12 p.m. $1,400.