Objectives
Understand the main stages in beer production and their impact on product quality.
Periods
Dates: 13 November 2025
Duration and timetable: 1 day or 7 hours
Price
350 euros TTC - (lunch included)
Public, prerequisites
- General public
level
General public
Number of places
- Minimum : 9 participants
- Maximum : 40 participants
Program
- The evolution of beer over the centuries: history and marketing
- From raw materials to packaging: stages of production
- Tasting
Target skills
Trainers
Details
Contact
Identify the key stages in beer production and relate them to the organoleptic characteristics of the product
- Remy GHIDOSSI, Professor ISVV
- Claudia NIOI, Associate Professor ISVV
Teaching methods
- Presentations with discussions and exchanges
- Trainee booklet
Validation procedures
- Certificate of achievement
- Placement test
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