Topics in this six-week course will include: safety, equipment, design and layout, best practices, maintenance, terminology, basic troubleshooting and more.
In addition, there will be hands-on use of system components and an off-site visit to perform a line cleaning of an operational system. The class will review the guidelines set forth by Brewers Association publications, and guest speakers will discuss the role of a draught system to their business. The goal of the course will be to gain a greater understanding of the intricacies of draught system technology.
This course is part of the Professional Certificate in the Business of Craft Beer through SDSU’s College of Extended Studies.