The Institute of Brewing and Distilling (IBD), the leading provider of technical education in the brewing industry, has launched a new self-assessed and on demand technical course – Dry Hopping. This course is designed to give brewers the necessary knowledge and techniques to produce exceptional dry hopped beers.
The Dry Hopping course is the latest addition to the IBD’s popular series of Continuing Professional Development (CPD) short courses for brewers. It is specifically tailored for brewers of all levels, working in breweries of all sizes, who want to consistently create high-quality dry hopped beers without incurring excessive costs.
This course covers the essential knowledge and best practices for dry hopping at a commercial scale. It begins by introducing the hop and explaining how it makes its way from the bine to the beer. It then delves into an in-depth review of the current understanding of dry hop flavor and the methods and technologies that can be utilized to optimize this in beer. Additionally, the course touches on the other effects of dry hopping and how to manage them in the brewery and beyond.
The Dry Hopping course has been developed in collaboration with leading brewers, brewing consultants, hop suppliers, and manufacturers of dry hopping equipment. The experts who have contributed to the course include Daniel Gooderham – Head Brewer of Adnams PLC, Ben Wood – Technical Brewer of Thornbridge Brewery, James Conery – Manager of Innovation Sierra Nevada Brewing, James Garstang – Head Brewer of Forest Road Brewing, and Jean-Marie Rock – Former Brewmaster of Brasserie Orval.
This course maintains the same level of technical excellence found in all IBD qualifications, without the need to sit a formal exam. It also includes a downloadable PDF with technical information such as a summary of key points from the course, descriptors and flavor thresholds of hundreds of hop flavor compounds, key calculations for dry hopping, and a review of technology options for dry hopping.
The course utilizes a variety of learning tools such as text, videos, animations, quizzes, and games to enhance the learning experience. Upon completion, learners will receive a Certificate of Completion.
Stuart Howe, Technical and Development Manager at IBD, explains the significance of this course:
“This is the first course of its kind that provides in-depth scientific and technical information about dry hopping. It has been written in collaboration with experts in the field and upholds the rigor and accuracy that is synonymous with the IBD. If you want to understand how to effectively and efficiently dry hop, or are looking to upgrade your dry hopping process, then this is the course for you!”
Established in 1886 as The Laboratory Club, the IBD’s mission has always been to provide excellence in technical education for professional brewers and distillers, as well as associated suppliers. With four levels of globally recognized qualifications, the IBD caters to all types of professionals with a passion for brewing and distilling. Over 100,000 industry professionals have received their technical education through the IBD, and it currently has over 3,000 members in 90 countries. Each year, approximately 4,000 professionals take the IBD’s qualifications, resulting in transformational outcomes for individuals and their businesses.
For more information about the IBD and its courses, please visit https://www.ibd.org.uk/
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Derick is an experienced reporter having held multiple senior roles for large publishers across Europe. Specialist subjects include small business and financial emerging markets.