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.
Water in beer production has a role in both the flavor of the finished beer and the efficiency of production. The use of water in brewing necessitates practices centered around sustainability. This course focuses on water as an ingredient and how to evaluate its chemical makeup in order to create the water profile that's best for your recipe. In this course, you'll recognize sustainable water sources, what they offer and why they matter, and evaluate your water supply for use as brew water. You will match brew water profiles to beer styles and flavors, then adjust the water composition to meet your recipe requirements.
Key Course Takeaways
- Recognize the importance of supply water and brew water in beer production and outcomes
- Evaluate your supply water for use as brew water
- Match brew water profiles to beer styles and flavor targets
- Adjust water composition to meet your target brew water profile
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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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