Program Overview

Beer, Wine and Distilling Summer School

_Embark on a transformative two-week journey at Harper Adams University's Summer School in Brewing, Winemaking, and Distilling. _

Designed for enthusiasts and professionals alike, this immersive programme offers hands-on experience in crafting beers, wines, and spirits.

Over the course of two dynamic weeks, this programme provides a comprehensive exploration of brewing, winemaking, and distilling, offering both hands-on practice and expert guidance.

Brewing

Learn the entire beer-making process, starting with the science of malt and hops selection. Gain hands-on experience in mashing, boiling, fermenting, and conditioning. Experiment with styles from traditional ales to modern craft beers and discover techniques to refine flavour profiles and achieve perfect carbonation.

Winemaking

Dive into the world of viticulture and enology as you enrich your understanding of grape selection, crushing, and pressing techniques. Explore the art of fermentation, aging, and bottling, while understanding the impact of oak barrels, temperature control, and yeast varieties on wine quality. From robust reds to crisp whites and how to create wines tailored to your palate.

Distilling

Unlock the secrets of crafting spirits, starting with mash preparation and fermentation for high-quality alcohol production. Develop skills in distillation, flavour infusion, and aging to produce spirits such as gin, whisky, vodka, and more. Learn to fine-tune flavour profiles through botanicals, barrel aging, and innovative techniques.

Upon completion, participants will possess the confidence and knowledge to produce their own beers, wines, and spirits, blending time-honoured techniques with modern innovations.

Cost

• £2,100 - training, materials, field travel and hospitality
• £1,400 - accommodation, breakfast and dinner

Dates

• 20 July-2 August 2025

What will I study?

Week 1: Brewing and Winemaking

Focus: Brewing and Winemaking

• Day 1
  • Morning: Welcome. Introduction. Raw materials, Malting
  • Afternoon: Hops, Vineyard walk, Brewing Water, Sensory Analysis
• Day 2
  • Morning: Malting processes, Speciality Malts, Water
  • Afternoon: Hops, Sensory Analysis
• Day 3
  • Morning: The Grape Vine: Physiology, Vinearyd Basics Yeast
  • Afternoon: Yeast Fermentation, Wort Production, Alcohol & Health 1
• Day 4
  • Morning: Brewing Activities: Hands-on Brewing
  • Afternoon: Brewing Activity, Yeast Lab, Sensory Evaluation
• Day 5
  • Morning: Brewery Visit
  • Afternoon: Winery Visit
• Day 6
  • Morning: Beer Testing, Malting Activity, Hygiene & Sanitation
  • Afternoon: Intro to Distilled BEverages, Batch Distilling
• Day 7
  • Morning: Column Distilling, Spirits with Botanical, Cider
  • Afternoon: Whisky Production and Maturation. Wine Fermentation

Week 2: Distilling and Advanced Practices

Focus: Distilling and Advaned Practices

• Day 8
  • Morning: Visit to Blitshill Victorian Town
  • Afternoon: Visit to Blitshill Victorian Town
• Day 9
  • Morning: Vines and Rootstock, PIWI Grapes, Distillation techniques
  • Afternoon: Winter & Spring in the vineyard; Summer in the vineyard; Wine Fermentation
• Day 10
  • Morning: Distillation Techniques and Activities
  • Afternoon: Distillation Techniques and Activites
• Day 11
  • Morning: Wine Maturation, Cooperate, Grape Harvest, laboratory activities
  • Afternoon: Bourbon, Rum, NEIPA Brewing Mead, Sensory Analysis
• Day 12
  • Morning: Vineyard walk, Malt activity, Rum Tequila
  • Afternoon: Beer styles, Sensory, Whisky styles and Sensory
• Day 13
  • Morning: Beer testing, Roasting Malt, Wine Styles
  • Afternoon: Sourcing Yeast, Wood Policy, Sensory Sessions
• Day 14
  • Morning: Alcohol & Health 2, non-alcoholic beers and wines, Sensory, Beer and Wood
  • Afternoon: Programme Conclusion and Departure