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.
Course Overview
Hops are a key ingredient that impacts finished beer aroma and flavor, and it's crucial to be able to differentiate among hop varieties. In this course, you will analyze different hop varieties and the unique chemistry they bring to your beer. You will work through calculations to reach the desired level of bitterness and aroma, and explore how different brewery processes can impact a finished beer. By the end of this course, you will be able to use hops to get closer to your desired aroma and flavor.
Key Course Takeaways
- Distinguish among different types of hops
- Investigate variables to achieve bittering targets
- Determine impact of hops on aroma and flavor targets
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Course Length
2 weeks
Effort
3 to 5 hours of study per week
Format
100% online, instructor-led
Course Author
Visiting Lecturer, Cornell University
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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