Introducing the Inaugural Dry Hopping Short Course by The Institute of Brewing and Distilling

The Institute of Brewing and Distilling (IBD) has recently announced the launch of a new self-assessed and on-demand technical course, Dry Hopping. The course, which is now available for brewers of all levels, aims to provide essential knowledge and techniques for producing exceptional dry hopped beers.

As the most widely recognized provider of technical education in the brewing industry, IBD has collaborated with leading experts in the field, including brewers, consultants, hop suppliers, and manufacturers of dry hopping equipment, to develop this comprehensive course.

The Dry Hopping course is the latest addition to IBD’s popular series of Continuing Professional Development (CPD) short courses, designed for brewers who want to consistently produce high-quality dry hopped beers while minimizing costs. It covers a wide range of topics such as the hop’s journey from the bine to the beer, the current understanding of dry hop flavor, and the various methods and technologies for optimizing it in beer.

In addition, the course also addresses other effects of dry hopping and provides guidance on managing them in the brewery and beyond. With the input of industry experts, including Daniel Gooderham, Head Brewer of Adnams PLC, and Jean-Marie Rock, Former Brewmaster of Brasserie Orval, the course offers a level of technical excellence that is expected from IBD.

Stuart Howe, Technical and Development Manager at IBD, expressed his excitement about the course, stating, “This is the first course ever that provides in-depth scientific and technical information about dry hopping. It is written in collaboration with experts in the field and with the rigor and accuracy that you expect from the IBD. If you want to understand how to dry hop effectively and efficiently or are looking to upgrade your dry hopping process, then this is the course for you!”

The Dry Hopping course includes a downloadable PDF with technical information, such as flavor thresholds of hundreds of hop compounds, key calculations for dry hopping, and a review of technology options. The course also features text, videos, animations, quizzes, and games to enhance learning. Upon completion, learners will receive a Certificate of Completion from IBD.

Established in 1886, the IBD has a long history of providing excellence in technical education for professional brewers and distillers and associated suppliers. With four levels of globally recognized qualifications, the IBD caters to all types of professionals with a passion for brewing and distilling. Over 100,000 industry professionals have received their technical education from IBD, making it a global institution with more than 3,000 members across 90 countries.

For more information on the Dry Hopping course and other qualifications offered by IBD, please visit

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