Kaylyn Kirkpatrick is the Technical Brewing Projects Coordinator for the Brewers Association (BA). Before starting at the BA, Kaylyn managed the Cornell University Brewing Extension program, which provides analytical lab services, educational content, and brewing resources to the craft beer community in New York State. Kaylyn earned her Bachelor’s degree in biochemistry from Colorado State University and a Master’s degree in food science from Oregon State University, where she studied in the Brewing Science Lab. She has a brewing and distilling diploma from the Institute of Brewing and Distilling in London and previously worked as a beer chemist at New Belgium Brewing Co. in Fort Collins, Colorado.
It is time to get your recipe ready for production! In this course, you will explore how production choices influence your beer recipe and outcomes. You'll examine the impact of ingredient interplay during the brewing process, including process aids and nontraditional sources of flavor. The focus is on the chemical processes and reactions that may be harnessed to promote and retain the target characteristics of your beer. Upon completing this course, you'll be ready to refine the production process to manifest your recipe goals.
You are required to have completed the following courses or have equivalent experience before taking this course:
- Malt Evaluation
- Hops Flavor Chemistry
- Yeast and Fermentation
- Water Profiles
Key Course Takeaways
- Make a mash program and refine production with process aids
- Assess options for nontraditional sources of flavor additions to customize a base recipe
- Develop the processes that optimize the aesthetics of your finished beer
- Make packaging decisions to optimize and safely preserve flavors
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How It Works
3-5 hours per week
100% online, instructor-led
Who Should Enroll
- Homebrewers and hobbyists
- Brewery startups
- Equipment vendors
- Malt suppliers
- Homebrew retailers
- Brewery apprentices and career starters
- Brewery employees looking to expand their knowledge
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