Course curriculum

  • 1

    Welcome to the Road to Cicerone: Brewing Ingredients & Process

    • Welcome to the Road to Cicerone®

    • Introduction to the Brewing Ingredients & Process Course

    • The Goals of This Course

    • Resources
  • 2

    Preparing for Activities

    • Guidelines for Purchasing Ingredients

    • Activity-Specific Materials and Beer Styles
  • 3

    A Primer on Brewing Chemistry

    • Introduction

    • The Soul of Beer: Going from Big to Small

    • Harvesting Flavor

    • Managing Flavor Expression
  • 4

    Ingredients

    • Ingredients Overview
  • 5

    Unit 1: Malted Barley

    • Introduction

    • Malting

    • Types of Malt

    • Key Properties of Malt

    • Base Malt

    • Kilned and Roasted Specialty Malts and Grains

    • Crystal/Caramel Malts

    • Smoked Malts

    • Suggested Activities & Discussion
  • 6

    Unit 2: Adjuncts

    • Introduction

    • Choosing Adjuncts

    • Brewing with Adjuncts

    • Suggested Activities & Discussion
  • 7

    Unit 3: Hops

    • Introduction

    • The Plant

    • The Bitter Resins

    • The Source of Hop Flavor

    • Hop Cultivation and Processing

    • Forms of Hops Used by Brewers

    • Suggested Activities & Discussion
  • 8

    Unit 4: Yeast

    • Introduction

    • Essential Biochemistry of Yeast

    • Yeast Strains

    • Other Yeast Traits

    • Non-Saccharomyces Fermentation

    • Suggested Activities & Discussion
  • 9

    Unit 5: Water

    • Introduction

    • The Big Three

    • Suggested Activities & Discussion
  • 10

    Processes

    • Processes Overview
  • 11

    Unit 6: Starting to Brew

    • Introduction

    • Basic Brewing Process

    • Grinding or Milling Malt

    • Equipment

    • Suggested Activities & Discussion
  • 12

    Unit 7: Mashing

    • Introduction

    • Simple Infusion Mash

    • Step Mash

    • Decoction Mashing

    • Ending the Mash

    • Suggested Activities & Discussion
  • 13

    Unit 8: Lautering

    • Introduction

    • Suggested Activities & Discussion
  • 14

    Unit 9: Boiling

    • Introduction

    • Equipment

    • Suggested Activities & Discussion
  • 15

    Unit 10: Separation and Cooling

    • Introduction

    • Cooling the Wort

    • Coolships

    • Suggested Activities & Discussion
  • 16

    Unit 11: Fermentation

    • Introduction

    • Suggested Activities & Discussion
  • 17

    Unit 12: Finishing

    • Introduction

    • Clarification

    • Carbonation

    • Packaging

    • Suggested Activities & Discussion
  • 18

    References

    • References Overview

    • Reference 1: Glossary of Terms

    • Reference 2: Calculating Surface Area
  • 19

    Review Questions

    • Introduction

    • Appendix A: Post-Activity Discussions

    • Appendix B: Example Questions for the Certified Cicerone® Exam
  • 20

    Conclusion and End-of-Course Quiz

    • Conclusion

    • Brewing Ingredients & Process Quiz