Now enrolling, the ₹999 intro session is open. See all courses ·Read the prospectus
Enrol now WhatsApp
Duration4 Weeks
Sessions8 live, 2 hours each
BatchMax 20
Fee₹5,999
Enrol now Ask on WhatsApp
Who it is for

Is this for you?

  • Homebrewers who want to know why a batch worked, not just that it did
  • Beer lovers ready to brew their first real recipe
  • Hospitality and sales people who talk about beer every day
By the end

What you walk away with.

  • Explain every step from mill to package
  • Build a 20 L recipe with target OG, IBU and colour
  • Clean and sanitise like a professional brewery
  • Calculate ABV from your own gravity readings
Your instructor

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.

4 weeks. Two live sessions every weekend and one assignment a week.

Week 01. Grain to glass
  • The four ingredients and what each one does
  • The brewhouse map: mill, mash, lauter, boil, whirlpool, ferment, condition, package
  • Reading a label: ABV, IBU and colour (EBC and SRM)

Assignment: Taste three commercial beers and trace each one back to its ingredients.

Week 02. Malt, water and the mash
  • Malting: steep, germinate, kiln
  • Base malts versus speciality malts
  • Enzymes and mash temperature: 62 to 65 °C for a drier beer, 68 to 70 °C for more body
  • Water basics, and why mash pH should sit at 5.2 to 5.6

Assignment: Work out the grist and strike water for a 20 L batch.

Week 03. Hops, boil and yeast
  • Alpha acids, and why they need the boil to turn bitter
  • Bittering, aroma and dry hop additions
  • What the boil does: sterilise, isomerise, drive off DMS, form the hot break
  • Ale versus lager yeast, pitch rates and temperature control

Assignment: Calculate the IBU of your recipe.

Week 04. Sanitation, kit and your first recipe
  • Cleaning versus sanitising, and the chemicals for each
  • Homebrew kit versus a microbrewery brewhouse
  • Original and final gravity, and ABV = (OG - FG) x 131.25
  • Priming, carbonation and packaging

Assignment: Present your first complete recipe to the cohort.

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

How to become a brewer in India
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.

Read
What is craft beer, really?
Start here

What is craft beer, really?

Four ingredients, one process, and a lot of marketing noise. Here is what the word actually means.

Read
Brewing for Indian heat, water and palates
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.

Read

Save your seat in Brewing Fundamentals.

Cohorts cap at 20. Enrol now or ask us on WhatsApp.

Enrol now Ask on WhatsApp
Free reading

Guides that lead here.

A taste of the course, written by the people who teach it.

Ingredients

Brewing with packaged drinking water in India

The 20 litre jar by your door is one of the best brewing waters in India. It just needs a pinch of help.

Read4 min
Brewing basics

Brewing in a small Indian apartment

Heat is the real obstacle to homebrewing in an Indian apartment, not space. Solve fermentation temperature first.

Read4 min
Ingredients

Dry yeast or liquid yeast?

The old advice that dry yeast means lower quality beer has not been true for years. Here is what the real trade-off is now.

Read3 min
Brewing basics

Keeping a brew log that actually helps

Memory is a poor substitute for a written record when you are trying to work out why one batch was better than the last.

Read3 min
Ingredients

Ale yeast versus lager yeast

One ferments warm and fast, the other cold and slow. That single difference explains most of what separates an ale from a lager.

Read3 min
Brewing basics

Brewing software and calculators worth using

Software will not brew good beer for you, but it will stop you making the same arithmetic mistake on every batch.

Read3 min