1. Brewmaster & Brewery Operations Management

2. Introduction: Brewery Jon Downing; Brewmaster Professor  Brewery, Beers, Practical Brewing classes Rob Doyle; Head Brewer  Practical Brewing, Packaging course Tanner Hinrichson  Brewery Technician, graduate

3. Introduction: Academic Nate Ferguson; Professor of Brewing  Program courses, Coordinator Ray Lansbergen; Professor of Brewing  Program courses Alan Brown; Liaison Support  Student expectations, careers, the future and History Course

4. Annetta Jewel  Marketing Kevin Somerville, Scott Labs  Ingredients Victor North, Garden Brewing, Three Brewers  Sensory Michael Olson, Kristina Inman  Food Pairing, Sensory Industry / Part Time Instructors

5. Program Overview  Brewmaster and Brewery Operations Management Diploma  3 Semesters  Intakes in September, January and May  18 Students per class  Active focus on Interprovincial and International applicants  4 Semesters straight

6. The Brewery  3,200 sq. ft.

7. Equipment Craft Brewery  5 hL 2-vessel brewhouse  6 x 5 hL cylindro-conical fermenters  3 x 10 hL unitank fermenters  1 x 10 hL bright beer Tank Pilot Brewery  5 x 50 L 2-vessel brewhouses  20 x 1 hL cylindro-conical fermenters

8. Beers Butler’s Bitter  Multi-award winning English Best Bitter First Draft  Lager and Ale Brewmaster Series  Stout, Wheat, Strong Ale, IPA, Cherry Pilsner Test and Contract Brews Certified Original  Student Brews, new every week

9. Practical Brewing class Safety Brewery Equipment Operation  Pilot and Craft brewing Brewing Process  Single and Step Infusion, Decoction, Sour Mash Assessment Progression  Group, Team, Individual, Individual team leader.  Online, In Class and Rubric Assessment

10. First Semester Practical Brewing Intro to Brewing Brewing Ingredients Sensory Evaluation I Math of Finance

11. Second Semester Practical Brewing II Microbiology Brewing Chemistry Sensory Evaluation II Brewing Equipment & Technology Packaging Strategic Communications

12. Third Semester Practical Brewing III Sensory Evaluation III: Wine & Spirits Brewing Calculations Filtration, Carbonation & Finishing History of Brewing Professionalism & Business Ethics

13. Fourth Semester Specialty Brewing Sensory Evaluation IV The Brewing Industry Managing a Brewery Sales & Promotion Human Resources

14. WHY?? Safety Quality product Consistent product Understanding of the business of brewing

15. WHY?? We are not just training brewing technicians. These are the future leaders of the craft brewing industry.

16. After Graduation Can they get a job? What kind of job?

17. After Graduation 2011-2013: 68 graduates Over 95% currently employed in brewing industry

18. Things You Should Know  Most frequently asked question: “Will this program guarantee that I get a job at a brewery?” Taps/ Niagara’s Best Nickel Brook Mill St. Oast House Silversmith Indie Ale House Trafalgar NCTB Left Field Wellington Brothers Cameron’s Labatt Railway City North Winds Collingwood Lake of Bays Flying Monkeys Sawdust City Old Flame Church Key Muskoka Gananoque Trois Brasseurs Beau’s Brasseurs du Monde Resurgence

19. Things You Should Know  Most frequently asked question: “Will this program guarantee that I get a job at a brewery?” PEI Garrison Many Turk’s Head (Turks & Caicos) Central City Yellow Belly South Korea Modern Times

20. After Graduation 2014 Niagara College Open Beer Competition Blind-judged to BJCP standards 46 prizes awarded

21. After Graduation 2014 Niagara College Open Beer Competition Blind-judged to BJCP standards 46 prizes awarded Beers brewed by graduates for professional breweries: 20 prizes

22. After Graduation 2014 Niagara College Open Beer Competition Blind-judged to BJCP standards 46 prizes awarded Beers brewed by graduates for professional breweries: 20 prizes Beers brewed by graduating Brewmaster students as their final capstone project: 9 prizes

23. After Graduation 2014 Niagara College Open Beer Competition Blind-judged to BJCP standards 46 prizes awarded Beers brewed by graduates working at breweries: 20 prizes Beers brewed by Brewmaster students: 16 prizes (Six 1 st -place medals)

24. The Future Olds College (Olds, Alberta)

25. The Future Olds College (Olds, Alberta) Pan-Canadian Brewing Program

26. The Future Year-round Before = 48 students → January 2015 = 72 students 18 new students every four months 18 new graduates every four months (April 2015)

27. The Future Year-round Before = 48 students → January 2015 = 72 students 18 new students every four months 18 new graduates every four months (April 2015) Upgrade curriculum (Program Advisory Committee)

28. The Future Year-round Before = 48 students → January 2015 = 72 students 18 new students every four months 18 new graduates every four months (April 2015) Upgrade curriculum (Program Advisory Committee) Add practicum to final semester

29. The Future Year-round Before = 48 students → January 2015 = 72 students 18 new students every four months 18 new graduates every four months (April 2015) Upgrade curriculum (Program Advisory Committee) Add practicum to final semester On-site hopyard

30. The Future Year-round Before = 48 students → January 2015 = 72 students 18 new students every four months 18 new graduates every four months (April 2015) Upgrade curriculum (Program Advisory Committee) Add practicum to final semester On-site hopyard Post-graduate distilling program

31. The Future Year-round Before = 48 students → January 2015 = 72 students 18 new students every four months 18 new graduates every four months (April 2015) Upgrade curriculum (Program Advisory Committee) Add practicum to final semester On-site hopyard Post-graduate distilling program New brewery and Beer Education Centre

32. Brewmaster & Brewery Operations Management