The Brewing Level 3 Advanced Diploma is designed for individuals looking to advance their knowledge of brewing and beer production. The course begins with an introduction to brewing fundamentals, covering the history and evolution of brewing, essential ingredients such as malts, hops, yeast, and water, and advanced brewing processes. Students will also gain insights into quality control and assurance procedures, which are integral to producing high-quality beer.

The course provides a thorough understanding of brewing equipment and technology, focusing on brewhouse design, fermentation vessels, and automation systems. Cleaning and sanitation procedures are also explored, ensuring students understand the importance of maintaining hygiene standards throughout the brewing process.

Yeast management and fermentation are key topics, with lessons on yeast propagation, advanced fermentation techniques, and troubleshooting common fermentation issues. The course also delves into ingredient selection and recipe development, teaching students how to select malts and hops and create unique beer recipes based on flavor profiles and style guidelines.

Sensory analysis is an important aspect of brewing, and students will learn how to evaluate beer through sensory techniques, identify off-flavors, and understand beer and food pairings. Quality control and laboratory techniques are also covered, ensuring students can monitor and maintain product quality at every stage of production.

The brewing business side of things is explored, including brewery management, marketing, branding, and distribution strategies. The course concludes with an exciting brewing project and internship opportunity, providing hands-on experience in a brewery or related organization to apply the knowledge and skills gained throughout the program.