Whether you're new to brewing, an avid homebrewer or wanting to improve your brewing knowledge for work, the Brewing Chemistry Basics course will help you understand the chemical foundation of beer and the science behind it.
This course delves into the essential chemistry concepts within the context of brewing, equipping students with the basic knowledge to create quality beer. It is designed for people who are already working in the industry, home brewing enthusiasts, students, and anyone curious about the science behind their favorite beer.
Brewing Chemistry Basics is a Faculty of Science Continuing and Professional Studies (CPS) course offered online through four live/synchronous evening classes, covering four modules. In addition to the interactive evening sessions, participants will also be assigned additional online self-study.
IMPORTANT: Students will need to have access to an electronic device, such as a desktop computer, laptop, smart phone or tablet equipped with a microphone and camera, as well as reliable access to the internet to participate in this course and access KPU services online. As well, students will need a scientific calculator (or cell phone with scientific calculator mode) for doing calculations such as logarithms and power function capability.
For more information about the full-time KPU Brewing and Brewery Operations Diploma, visit kpu.ca/brew.
*Live session times are Pacific Standard Time (PST) and will be recorded so students who miss a class can watch the recording at a later time. However, we highly encourage students to join the live classes so they can interact with the teacher and other students, as well as ask questions in real time.
What You Will Learn
- Measurements
- Unit Analysis
- Concentration
- Dilutions
Module 2
- Inorganic Compounds
- Ions in Brewing
- Moles and Molarity
Module 3
- Equilibrium
- Acids and Bases
Module 4
- Calculating pH and pOH
- Titration
Who This Course is for
- Homebrewers wanting to expand their knowledge of chemistry applied to brewing
- People working in the brewing industry who want to learn more about the basics of brewing chemistry
- Students prepping for first-year Brewing Chemistry courses
- Anyone curious about science and brewing
Course Format
- Online lectures
- Self-study, exercises and quizzes
- Live online classes twice a week to review content (live classes will be recorded)
- A certificate of completion will be provided to participants who successfully finish the course
Instructor Bio — Martina Solano Bielen | M.Sc.
Martina holds an M.Sc. in Microbiology from McGill University and has further specialized in brewing science through the Diploma in Brewing from the Institute of Brewing and Distilling (IBD) and Brewing Microbiology studies at the Siebel Institute of Technology.
Combining expertise in microbiology and brewing science, Martina is passionate about helping students understand the chemistry and biology behind great beer. Her teaching explores fermentation, flavour development, quality control, and the critical role of yeast and bacteria throughout the brewing process.
Martina believes that a strong understanding of brewing chemistry and microbiology empowers brewers to make better decisions and consistently produce high-quality beer. Her studies and travels throughout Europe and Canada have given her diverse perspectives that she brings into the classroom to enrich the student learning experience.