Creativity and chemistry are two of the key ingredients in Olds College’s new brewmaster and brewery operations management program, which is now accepting applications.
For the college’s centennial year, it is launching a one-of-a-kind program in Western Canada, aimed at training students in the art of beer making.
As of Thursday, the college began accepting applications for the 24 available positions in the program, which is expected to start in the fall semester of 2013.
Peter Johnston-Berresford, program co-ordinator for the new brewmaster diploma, said the project has its origins in both the idea of adding value to agricultural products and in providing an exclusive program.
“This is about artistry, this is craft, this is science. I can assure you this is a difficult program,” said Johnston-Berresford. “I don’t want to put people off, but if people don’t come in with the right mind-set and the right attitude and the willingness to work extremely hard, they are going to find it very tough.”
Because Olds College is known for its agricultural programs, Johnston-Berresford said the program will offer education in what to do with agricultural products to add that extra value and take that next step in marketing them.
Olds College has partnered with Niagara College on the program, which was originally announced in April 2012.
“It’s my expectation, at the very least, we will have a full program come September,” said Johnston-Berresford, adding the decision process for who makes it into the program will likely start in March.
There is a portfolio process involved in applying, which is aimed at showcasing applicants’ interest in the brewing industry.
Johnston-Berresford said the program is aimed at everyone who is interested in the brewing industry, from home brew to corporate brewery work to craft brewing.
“It’s about focusing on the responsibility that is associated with producing a proper or quality product,” he said.
The program aims to have talented teachers come in to instruct and to have students work with quality ingredients to produce beer.
“We’re not interested in getting people into the program because they like beer, that would be three quarters of the planet,” said Johnston-Berresford. “We have to have some sense that it’s a calling for these people. They have to bleed beer and demonstrate.”
There are two elements to crafting a beer, according Johnston-Berresford.
“There’s the scientific perspective and the crazy sort of ability to procure something that shouldn’t work, but ultimately works in the bottle,” said Johnston-Berresford. “When you look at what people are putting into beer now, there are ingredients you never would have thought of in a million years.”
On the science side, Johnston-Berresford said, students will have to look at the impact one yeast can impart to a beer versus another yeast. Yeast can play a significant role in the brewing process and greatly affect the outcome of a beer.
Although Johnston-Berresford cites the German beer purity law, Reinheitsgebot, which says only water, barely malt, yeast and hops can be ingredients in beer as a basis, the program will also teach the use of adjuncts.
“Some of the best beers in the world, such as Belgian fruit beers, use candied sugar,” said Johnston-Berresford. “They use it with such success that they produce some of the finest beers available in the world today.”
The building that will house the program should be built early in the new year, with the brewery equipment arriving before construction of the facility is completed. Then they will be able to work out the kinks before the students arrive and get to work on their studies. The teaching brewery will be part of the newly constructed Pomery Inn and Suites on campus.
“There’s a beer out there for absolutely everyone,” said Johnston-Berresford.
Olds College has invested about $250,000 in new equipment for the program over the last seven months.
For more information on the program, visit www.oldscollege.ca/programs/horticulture/brewmaster.htm.
mcrawford@www.reddeeradvocate.com