Course Instructor · Master Brewer
Ankur Napa
A Master Brewer from R&D at United Breweries, SABMiller and AB InBev who went on to build AI and GenAI as a data scientist for AB InBev's global business units.
Who it is for
Is this for you?
- Working brewers and assistant brewers
- Graduates of Brewing Fundamentals
- Serious homebrewers chasing consistency
By the end
What you walk away with.
- Turn a water lab report into a brewing water profile
- Measure and improve brewhouse efficiency
- Control esters, fusels and diacetyl through fermentation
- Write a QA plan for a small brewery
Your instructors
Who teaches this course.
Brewing Science Instructor · Delhi & North India
Rahul Baliyan
German-style Brewmaster trained at Weihenstephan, TU Munich, with an M.Tech. in Food Biotechnology. A decade as Consultant Brew Master for JW Marriott Chandigarh and Rockmann Beer Island, India's first German brewery, from start-up and excise to yield and sourcing.
Syllabus
Week by week.
6 weeks. Two live sessions every weekend and one assignment a week.
Week 01. Brewing water chemistry
- Calcium, magnesium, sulphate, chloride and bicarbonate
- Residual alkalinity and the sulphate to chloride ratio
- Treating borewell and municipal water in India, and blending with RO water
Assignment: Turn your local water report into a treatment plan for two styles.
Week 02. Mash chemistry and advanced mashing
- Step mashes, protein rests and decoction
- Rice and maize adjuncts, and cooking them
- Extract, lauter yield and brewhouse efficiency
Assignment: Calculate brewhouse efficiency from a real brew log.
Week 03. Hop chemistry
- Alpha and beta acids, isomerisation and utilisation
- Hop oils: myrcene, linalool, geraniol
- Biotransformation and hop creep
Assignment: Redesign a hop schedule for the same IBU with more aroma.
Week 04. Yeast and fermentation microbiology
- Lag, growth and stationary phases
- Esters and fusels versus fermentation temperature
- Diacetyl, the diacetyl rest and acetaldehyde
- Oxygenation, propagation and harvesting
Assignment: Plot a fermentation from gravity and temperature logs and call the faults.
Week 05. Contamination, stability and shelf life
- Lactobacillus, Pediococcus and wild yeast
- Oxygen pickup and staling
- Haze, finings, filtration and pasteurisation units
- Keeping beer fresh through an Indian summer supply chain
Assignment: Audit a packaging line for oxygen and infection risk.
Week 06. Quality assurance and control
- A QC lab on a small budget: hydrometer, pH meter, microscope, forcing tests
- Specs, tolerances, SOPs and brew logs
- HACCP basics and FSSAI
Assignment: Write the QA plan for a 500 L brewery.
How it runs
Format and terms.
- Schedule
- Live on Saturdays and Sundays, 12:00 PM to 2:00 PM IST. Timings may shift by mutual agreement with the cohort.
- Batch size
- Maximum 20 students, so every question gets answered.
- Included
- Session recordings, presentation decks, weekly assignments and the learning kit.
- Certificate
- Certificate of Completion once every assignment is in and you have attended at least 80% of live sessions.
- Beyond the screen
- Recommended microbrewery visits, so you see the kit you are studying.
- Fees
- Paid in full at sign-up. No discounts apply, and a package of courses cannot be changed once confirmed.
Want the full flight? All eighteen courses together run to 53 weeks, and you choose your package when you enrol. Compare all eighteen courses, and read the refund policy before you pay.
Keep reading
Read before you start
Craft
Brewing for Indian heat, water and palates
A recipe that works in Munich does not automatically work in May in India. The variables that change are worth knowing.
Quality
Beer off flavours, and what causes them
Butterscotch, cooked sweetcorn, wet cardboard. Each one is a message about something that went wrong upstream.
Careers
How to become a brewer in India
It is a production job with a science base and an early alarm. Here is the honest route in.
Save your seat in Advanced Brewing Science.
Cohorts cap at 20. Enrol now or ask us on WhatsApp.