January 30 – Feb 3, 2017
Vermont is home to over 50 award-winning craft breweries, making Sterling College an ideal place to study the art and science of brewing. In this unique, week-long intensive course, students will learn the art and science of brewing from two acclaimed Danish brewmasters, as well as get insider access via field trips to some of the area’s most talked-about breweries, including the nearby legendary Hill Farmstead Brewery.
In classroom sessions at Sterling, fundamental microbiological concepts, critical safety and legal considerations, and key brewery-focused business development and marketing lessons will be taught. This experience will be paired with hands-on sessions in malting, brewing, fermentation, microscopy, and plating, augmented with field trips to some of the area’s most talked-about breweries. This course prepares both experienced home-brewers and aspiring beverage entrepreneurs with the skills and inspiration needed to join the craft beer revolution and produce beer that is as artful and sustainable as it is delicious.
Specific topics covered include: malting; brewing; yeast & microorganisms; fermentation & maturation; filtration, pasteurization, carbonization & packaging; barrel aging, bottle conditioning, cold hopping & cask ales; quality management; microscopy & microbiological techniques; hygiene, cleaning & sanitation.
Level: This class is most appropriate for experienced homebrewers, as well as those with some work experience related to brewing. The course provides the theory, knowledge, and skills needed to professionalize one’s brewing, hone the student’s craft, troubleshoot brews, and take home brewing to the next level. It may be too technical for craft beer aficionados and enthusiasts who have no or very limited prior brewing experience.
Tuition & Fees: $1200 covers the cost of the 5 day course, course materials, and three meals per day. Housing not included.
Housing Availability & Fees: There is no on-campus housing available for this course.
Anders Kissmeyer has more than 30 years of experience in the brewing business. After a 16- year run in Quality Management and International Brewing at Carlsberg, Anders founded the acclaimed Danish craft brewery, Nørrebro Bryghus, which brought the craft brewing revolution to Denmark and pioneered a range of beers with distinct Nordic accents. Since 2010, Anders has been at the helm of his own brewing, consulting, and communications company, Kissmeyer Beer & Brewing. Kissmeyer expresses an uncompromising brewing philosophy: he creates innovative beers with distinct character that are brewed to an exemplary degree of technical quality. His beers are inspired by and often brewed in collaboration with his world class brewer friends around the world. Thanks to the second-to-none network that Anders has built amongst the greatest brewers on the planet, Kissmeyer Beer has been brewed at exceptional breweries in Denmark, Norway, Sweden, Finland, Lebanon, Australia, Ontario, Quebec and the United States. Anders currently teaches at the Scandinavian School of Brewing, judges beer competitions (including the World Beer Cup, GABF, IBA, AIBA, Stockholm Beer & Whisky Festival, IBC Japan and the Mondial de la Biére), and serves as the Technical Editor of the Scandinavian Brewer’s Review. In the past, he has served on the Council of the European Brewing Convention and Danish Brewer’s Association. Anders was named Best Still-Active Master Brewer in the World (August 2011, peer nomination through the Scandinavian School of Brewing) and Honorary Beer Sommelier(September 2013, the British Beer Academy).
Jan Paul is the Brewmaster at Svaneke Bryghus, one of the first micro-breweries in Denmark. On the remote, ruggedly beautiful island of Bornholm, Jan exclusively produces prize-winning, unfiltered beer under the name of Bornholmer Bryg (Bornholm Brew), using a bottom-fermenting yeast strain that has been going strong since January 2012 and recently reached its 200th generation. In line with traditional practice, Jan brews four seasonal beers each year, capturing the essence of each season. By eschewing the filtering process, Jan creates character beers that maintain all of their flavor and aromatic nuances born from exceptional raw ingredients, pristine water, and the magic of fermentation. Core values of honesty and authenticity, an uncompromising emphasis on quality, and a strong environmental ethic ground Jan’s work. He brews in a facility that uses some of the most advanced environmentally and energy efficient technologies; his beers are free of additives, stabilizers or any other unnatural products. At the same time, his irrepressibly creative spirit also inspires him to experiment with unexpected ingredient additions like bladder-wrack and liquorice, and push the boundaries of what is traditionally considered beer. In May 2015, after six months of intensive research and development with a special yeast strain and fermentation process, Jan launched an innovative beverage called Greenlight, Denmark’s first organic and alcohol free beer. Greenlight provided stiff competition to the “regular” beers at the Copenhagen Beer Festival, where it was considered by many to be the best beer, even without alcohol. Jan is currently perfecting a beer/cider hybrid with a secondary malolactic fermentation. Jan is the youngest recipient of the Danish Brewers Association Anniversary Scholarship, which is awarded to recognize and nurture especially innovative and brewing. In addition to being an acclaimed brewer, Jan is also an experienced educator who has taught at the Scandinavian School of Brewing since 2006. Jan holds a degree in Brewing Engineering at the Technical University of Munich (Weihenstephan).