University of Wisconsin-Madison Department of Food Science
Fermented Foods & Beverages Program
Brewing and Beer Styles Short Course
The first part of this short course will cover how brewers select ingredients and adjust the brewing process to produce the diversity of beer styles present in the marketplace today. In the second part of the short course, a sensory session examining the common flavors present in beer will be followed by a survey of beer styles, utilizing commercially available beers. As an added bonus, Brewmaster Kirby Nelson of Wisconsin Brewing Company will also be on hand to lead a sensory analysis of his beers. This course is intended for all individuals with an interest in the science of brewing and beer, including craft brewers, home brewers, distributors, sales people, bartenders, and beer connoisseurs.
Attendees must be over 21 years of age, and be prepared to present proof of age before attending this event.
11:50 - 12:00 Course Intro (Dr. Jim Steele, UW-Madison)
12:00 - 12:30 Water (Dr. Dana Wolle, UW-Madison)
12:30 - 1:00 Malt (Dana Wolle)
1:00 - 1:30 Hops (James Altwies, Gorst Valley Hops)
1:30 - 1:45 Break
1:45 - 2:30 Brewing-Wort Production (Dana Wolle)
2:30 - 3:15 Brewing-Fermentation and Maturation (Jim Steele)
3:15 - 3:30 Break
3:30 - 4:15 Sensory Analysis (Sue Thompson, Miller-Coors)
4:15 ~ 5:00 Beer Styles (Sue Thompson, Kirby Nelson, Wisconsin Brewing Company)
Cost is $50 per attendee. To register and pay by credit card, use this link: