[sspaepen]

The laboratory of prof. Kevin Verstrepen (VIB-KU Leuven Center for Microbiology) has created a free, online course on the science behind beer. You will learn how the key ingredients, different biochemical reactions and process parameters influence the taste and aroma of beer. This course also gives you a sneak peek inside some of Belgium’s most iconic breweries (including the Trappist brewery Orval). It features talks from Belgian brewers and maltsters, as well as from some of the most renowned academics (prof. Charlie Bamforth, Prof. Thomas Shellhammer and many others) on key features of the malting and brewing process.

The course is completely freely accessible online, so you don’t even need to get out of your comfortable chair at home or work.  For those wanting access to extra content and an official certificate at the end of the course, there is the possibility to register for those options for 84€.

The first run of this course took place last spring, and counted over 6.000 different participants from 126 countries! The next, updated run opens on November 2nd 2020 (registration is free, but required) and now also features a discussion forum aimed at (home)brewers.  This will be THE spot for homebrewers across the globe that are taking this MOOC to connect and discuss any questions, tips and tricks, ... they have for fellow (home)brewers.

Register now for “BREWINGx: Beer: the science of brewing” https://www.edx.org/course/beer-the-science-of-brewing.

[ravenwater]

Thanks for the heads up on this. Looks like a nice chance for a deep dive into some beery stuff. I passed the info along to my brew club and may check it out myself. Cheers!

[sspaepen]

Thanks - really appreciated!

[sspaepen]

Short update on the MOOC "Beer: the science of brewing". After two successful runs, the laboratory of prof. Kevin Verstrepen (VIB-KU Leuven Center for Microbiology) will start a third run of their free, online course on the science behind beer.

In this course, you will learn how the key ingredients, different biochemical reactions and process parameters influence the taste and aroma of beer. This course also gives you a sneak peek inside some of Belgium’s most iconic breweries (including the Trappist brewery Orval). It features talks from Belgian brewers and maltsters, as well as from some of the most renowned academics (prof. Charlie Bamforth, Prof. Thomas Shellhammer and many others) on key features of the malting and brewing process.

The course is completely freely accessible online, so you don’t even need to get out of your comfortable chair at home or work. For those wanting access to extra content and an official certificate at the end of the course, there is the possibility to register for those options for €82.

The first two runs of this course took place over the past year, and counted over 10.000 different participants from over 120 countries! The next, updated run opens on May 3rd, 2021 (registration is free, but required). Opposed to the previous runs, this new run will be self-paced meaning that the complete course is available from the start and you can discover the science behind brewing and beer at your own pace.

Register now for “BREWINGx: Beer: the science of brewing” Beer: the science of brewing.

Cheers!

[denny]

How do we register?

[riceral]

How do we register?

Maybe here:
https://www.edx.org/course/beer-the-science-of-brewing

[denny]

How do we register?

Maybe here:
https://www.edx.org/course/beer-the-science-of-brewing

Yep.  I didn't look back.

[sspaepen]

Yes indeed (thanks Ralph). Registration via https://www.edx.org/course/beer-the-science-of-brewing.

Regards,

Stijn

[Bilsch]

For those who still believe HSA is a myth, there is a lot of material in this course about keeping oxygen away from both the hot side and cold side. Very informative on all aspects of brewing.

[hmbrw4life]

For those who still believe HSA is a myth, there is a lot of material in this course about keeping oxygen away from both the hot side and cold side. Very informative on all aspects of brewing.

Well this and every professional brewing course. I have seen/heard, "only time beer is supposed to see any oxygen is oxygenation" (which can also be mitigated in some cases) so many times I lost count.  The more people that see the professional literature the better. Maybe people will see the err in their ways in regards to the burning of the "witches".

[narcout]

I don't know if I really have the time, but I enrolled and will try to stay on top of it.  Thanks for posting.

[sspaepen]

@narcout As the course is this time self-paced the total course time is now longer than the previous instructor-paced runs. Upgrading to the Verified track will grant you indefinite access.

Enjoy our MOOC!