Brewing Level 5 Professional Practice

Course Line On Demand

Final Exam

Included in course price

• Disclaimer 01:00

  • 1: Disclaimer 01:00

• Lecture 1: Introduction to Brewing 15:00

  • 2: Lesson 1.1: History of Brewing 05:00
  • 3: Lesson 1.2: Types of Beer 05:00
  • 4: Lesson 1.3: Overview of the Brewing Process 05:00

• Lecture 2: Ingredients in Brewing 19:00

  • 5: Lesson 2.1: Water Chemistry in Brewing 05:00
  • 6: Lesson 2.2: Malt and Grains 05:00
  • 7: Lesson 2.3: Hops 04:00
  • 8: Lesson 2.4: Yeast and Fermentation 05:00

• Lecture 3: The Brewing Process 18:00

  • 9: Lesson 3.1: Mashing and Lautering 05:00
  • 10: Lesson 3.2: Boiling and Hopping 05:00
  • 11: Lesson 3.3: Fermentation and Conditioning 04:00
  • 12: Lesson 3.4: Packaging and Carbonation 04:00

• Lecture 4: Advanced Brewing Techniques 14:00

  • 13: Lesson 4.1: Recipe Formulation and Beer Design 06:00
  • 14: Lesson 4.2: Brewing Consistency and Quality Control 04:00
  • 15: Lesson 4.3: Barrel-Aging and Specialty Beers 04:00

• Lecture 5: Brewing Science 15:00

  • 16: Lesson 5.1: Microbiology of Brewing 05:00
  • 17: Lesson 5.2: Chemistry in Brewing 05:00
  • 18: Lesson 5.3: Sensory Analysis and Tasting 05:00

• Lecture 6: Brewery Operations and Management 12:00

  • 19: Lesson 6.1: Setting up a Brewery 04:00
  • 20: Lesson 6.2: Brewery Management 04:00
  • 21: Lesson 6.3: Health and Safety in Brewing 04:00

• Lecture 7: Marketing and Distribution 10:00

  • 22: Lesson 7.1: Branding and Marketing a Brewery 05:00
  • 23: Lesson 7.2: Distribution and Sales Channels 05:00

• Lecture 8: Sustainability and Innovation in Brewing 08:00

  • 24: Lesson 8.1: Sustainable Brewing Practices 04:00
  • 25: Lesson 8.2: Innovations in Brewing 04:00

• Lecture 9: Practical Brewing Experience 09:00

  • 26: Lesson 9.1: Home Brewing Project 05:00
  • 27: Lesson 9.2: Internship or Case Study Preview 04:00

• Assessment 13:00

  • 28: Final Exam 13:00

This Brewing Level 5 Professional Practice course consists of nine structured lectures, followed by an assessment and final exam, each covering a core domain of modern brewing practice.

The course begins with an introduction to brewing, examining its historical development, beer styles, and an overview of the brewing process from raw materials to finished product. Learners then explore brewing ingredients, including water chemistry, malt and grains, hops, and yeast, with attention to their functional and chemical roles in beer production.

The brewing process module examines mashing, lautering, boiling, hopping, fermentation, conditioning, packaging, and carbonation from a process-engineering and quality-control perspective. Advanced brewing techniques focus on recipe formulation, consistency, barrel-aging concepts, and specialty beer styles, emphasising design and evaluation rather than hands-on production.

Brewing science modules explore microbiology, chemistry, and sensory analysis, providing learners with scientific frameworks for understanding fermentation behaviour, flavour development, and product quality assessment.

Brewery operations and management examine facility planning, operational workflows, health and safety responsibilities, and organisational management within licensed brewing environments. Marketing and distribution modules explore branding, market positioning, and distribution channels in the brewing industry.

Sustainability and innovation modules address environmentally responsible brewing practices, resource efficiency, and emerging trends shaping the future of brewing.

The practical brewing experience module is delivered as a theoretical project-based component, using home-brewing scenarios or industry case studies for analytical learning only. No alcohol production for sale or licensed activity is conducted as part of this course.

The assessment and final exam evaluate academic understanding of brewing science, professional practice, regulatory awareness, and ethical responsibility.

Certification

After successful completion of the Brewing Level 5 Professional Practice course, learners receive a free digital certificate from Reed confirming course completion. A provider-issued certificate is also available following verification, with optional premium certificates and academic transcripts available separately.

This Brewing course is suitable for learners with prior interest or background in food science, fermentation, hospitality, or beverage production who wish to deepen their academic understanding of brewing.

It is ideal for:

• Aspiring brewers and brewing technologists
• Food and beverage professionals
• Hospitality and brewery management staff
• Learners preparing for further accredited brewing or fermentation study

Learners should have prior education equivalent to Level 3 or Level 4 study, preferably in science, food technology, or hospitality-related disciplines. A good standard of English, internet access, and a computer, tablet, or smartphone are required. Completion of the assessment and final exam is mandatory.

This Brewing course can support progression into:

• Further accredited brewing or fermentation qualifications
• Brewing technician or assistant roles (subject to licensing)
• Brewery quality, operations, or management pathways
• Food and beverage science or hospitality studies

All commercial brewing activity requires appropriate licensing, food safety certification, and regulatory compliance.

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