Chemeketa Community College will offer a 30-hour craft beer brewing
course during winter term 2009. Classes will be led by Van Havig of
Rock Bottom and Matt Sage of Bridgeport.
Classes meet on five Saturdays, Jan 10 & 24, Feb 7 & 21, and Mar 7,
2009 from 9 a.m.-4 p.m. The first class meets in Woodburn, with
subsequent classes meeting in Portland. We will spend about half of
each class in the classroom and the other half touring facilities.

The cost per participant is $289. Registration opens Dec 2. A course
outline is attached. Please contact me for details.

Jerry Annen
Project Specialist, Department of Natural Resources
Chemeketa Community College
Building 60, PO Box 14007, Salem, OR 97309
Phone: 503-365-4656
Fax: 503-589-7828
E-mail: jan…@chemeketa.edu
Department website: chemeketa.edu/programs/natural

Chemeketa Community College
4000 Lancaster Drive NE
PO Box 14007
Salem, Oregon 97309-7070

Course Outline
Course Identification XAGR9804W
Credits 0
Date 9/08
Course Title: Craft Beer Production
Total Instructional Hours, for Course, per Term: 30
Prerequisite Course(s): Students must be 21 years of age.
Suggested Text(s): Karl Ockert (ed.) MBAA Practical Handbook for the Specialty Brewer, Vols. 1, 2,and 3. 2006. ISBN 0-9770519-1-9, 0-9770519-2-7, 0-9770519-3-5.

Course Description:
Focuses on beer production practices and quality control management. Covers equipment operation, maintenance, sanitation and safety. Demonstrates wort and beer analysis, additions, fermentation management, and laboratory testing. Presents beer packaging options.

Performance Based Learner Outcomes:
Upon successful completion of the course, students should be able to:
1. Evaluate raw materials for brewing.
2. Recognize beer production equipment.
3. Analyze and make adjustments to beer.
4. Manage fermentations.
5. Describe packaging options and procedures.
6. Perform laboratory tests for brewing.

Course Content Outline:
I. Raw Materials
A. Water
B. Barley, Malt, Specialty Malts and Malting
C. Preparation and Selection of Hops
D. Adjuncts and Other Ingredients
E. Yeast

II. Brewhouse Operations
A. Malt Milling
B. Mashing
C. Kettle Boiling
D. Trub Separation
E. Plant Efficiency
F. Green Brewing
1. Energy Conservation
2. Materials Recyling
3. Hot Water Reclamation
4. Minimization of Chemical Use
7. Safety

III. Fermenting and Finishing
Fermentation, Yeast Management, and Cellar Operations
1. Theory of Fermentation
2. Yeast Handling, Pitching, and Propogation
3. Monitoring Fermentations
4. Racking Operations
2. Clarification, Filtration, and Finishing Operations
3. Sanitation
IV. Packaging
A. Racking Room Operations
1. Keg Cleaning and Sanitizing
2. Racking
3. Brewing Equipment
2. Bottle Shop Operations
3. Serving Vessels
4. Cask and Bottle Conditioning
V. Laboratory Testing
A. Wort and Beer Analysis
1. Gravity and Density
2. pH
3. Alcohol and VDK
4. IBUs
B. Microbiological Analysis

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