The mashing process is a continuation of the malting. The purpose is to extract the soluble sugars, dextrins and inorganic substances and to convert the insoluble material (starch and protein) to a fermentable form.
The Diploma in Brewing and Brewery Operations program is unique to British Columbia. In the two-year program, students will study the science, production and business of brewing in a state-of-the-art brew laboratory on the Langley campus. The curriculum, developed in consultation with the BC Craft Brewers Guild and local brew masters, involves learning brew science theory with hands-on experience in the brew laboratory and state of the art 2HL pilot brewing system.
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