Is this for you?

Anyone starting work in a brewery or brewpub
Owners setting up a new brewhouse or training new staff
Homebrewers moving up to bigger kit

By the end

What you walk away with.

Spot the hazards that hurt people in breweries before they do
Handle CO2, cleaning chemicals and hot liquids safely
Know when a tank or vessel must never be entered
Leave with a safety checklist for your own brewery

Syllabus

Week by week.

1 week. Two live sessions every weekend and one assignment a week.

Week 01. The hazards and how to work around them

CO2 from fermenting beer: why it collects low down, and gas monitors in cellars and cold rooms
Confined spaces: never climb into a tank, and why
Caustic and acid for cleaning, the right protective kit, and eyewash
Hot wort and steam, pressure vessels, kegs and relief valves
Wet floors, electrics near water, and lifting heavy malt sacks
What to do in an emergency, first aid and who to call. Rules vary by state, so check the ones that apply to you

Assignment: Walk through your brewery or kitchen and fill in the safety checklist we give you.

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: Free. Register to hold one of the 20 seats in the next batch.

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.