Brewers Association (BA) Draught Quality Ambassador Matt Meadows recently served as a guest lecturer for Colorado State University’s Fermentation Science and Technology Program. Meadows’ lecture, titled “Draught System Design and Maintenance,” was given to the 21 students enrolled in Brewing Analysis and Quality Control taught by course instructor Jeff Biegert.
The lecture covered the industry standards as represented in the BA’s recently published Draught Beer Quality Manual, version four, specifically focusing on draught system components, draught system types and design, carbonation, and system cleaning and maintenance, including a live hands-on line cleaning demonstration. Meadows also provided every student with a copy of the Draught Beer Quality Manual.
“There were lots of great questions throughout the class,” said Meadows. “I would say the biggest challenge was the wide variety of backgrounds and knowledge. For most of the class these were new concepts that required additional background information.”
Meadows is scheduled to present a lecture in the fall semester to a class focused on the hospitality industry. The lecture will be a similar, but less technical presentation with a focus on the profitability of regular cleaning and maintenance of draught beer lines. The fall lecture will include off flavor training as well.
“Typically, most fermentation science students are not getting any of this kind of post-production information in their formal education,” Meadows continued. “The more we can supplement their education to include the BA’s draught quality standards, the better prepared these students will be when they take jobs in the industry.”
Colorado State University’s Fermentation Science and Technology Program is a science-based program that challenges the student to understand the chemistry, biochemistry, and microbiology of fermentation from both a food and beverage perspective. The program curriculum, developed in collaboration with the food and beverage fermentation industry, includes applied training in food fermentation, brewing, sensory analysis, and operations management.