StretchLearn Course

Brew beer you are proud to pour. By process, not by luck.

Master sanitation, the malt-hop-yeast relationship, a controlled brew day, clean fermentation, and packaging, then fix the faults that wreck most first batches.

Preview Curriculum Back to Catalog

Beginner9 hr 55 minSelf PacedRegistered

Course Overview

What this course is designed to develop

Learn to brew beer you are proud to pour by mastering the four ingredients and the process that binds them: malt for sugar and colour, hops for bitterness and aroma, yeast for fermentation, and water as the solvent. You will run a simple extract batch, then a full all-grain mash at a 65 to 68 degree Celsius rest, hit your gravities, pitch the right amount of healthy yeast, hold a steady fermentation temperature, and package by bottle or keg. By the end you can plan a recipe, execute a clean brew day, ferment without faults, carbonate to style, and trace common off-flavours like diacetyl, DMS, and acetaldehyde back to their causes.

Learning Outcomes

What the learner should be able to understand, build, or execute.

Sanitize equipment correctly and distinguish cleaning from sanitizing to prevent infection

Explain the roles of malt, hops, yeast, and water and read a recipe's gravity, IBU, and SRM

Brew a batch by both extract and all-grain methods, hitting a 65 to 68 degree Celsius mash

Pitch a healthy, correctly sized yeast population and hold a stable fermentation temperature

Measure original and final gravity with a hydrometer and calculate alcohol by volume

Package by bottle conditioning or kegging and carbonate accurately to style

Diagnose and fix common off-flavours such as diacetyl, DMS, acetaldehyde, and oxidation

Curriculum Preview

Inside the curriculum: a structured path from fundamentals to execution.

Preview the course structure, see how the modules build on one another, and understand the path this program is designed to take you through.

Module 1

Module 1: Foundations: Ingredients, Gear, and the Sanitation Mindset

Meet the four ingredients and what each one does, set up a minimal kit, and learn the single discipline that decides whether your beer is drinkable: sanitation.

3 lessons

The Four Ingredients and What Each DoesContent · 45 min

Preview Enabled

A Minimal Starter KitContent · 40 min

LMS Access

Sanitation: The One Discipline That Decides EverythingContent · 50 min

LMS Access

Module 2

Module 2: Brew Day: From Extract to All-Grain

Run your first extract brew day end to end, then step up to a full all-grain mash, mastering the boil, hop schedule, and the gravity measurements that prove you hit your target.

3 lessons

Your First Extract Brew DayContent · 55 min

LMS Access

Stepping Up to All-Grain and the MashContent · 55 min

LMS Access

Reading Your Numbers: Gravity, ABV, IBU, and SRMContent · 50 min

LMS Access

Module 3

Module 3: Fermentation: Where Beer Is Actually Made

Treat yeast as a living ingredient: pitch the right amount of healthy yeast, control temperature, recognize the stages of a healthy fermentation, and know when the beer is truly done.

3 lessons

Yeast as a Living Ingredient: Pitching Healthy and EnoughContent · 50 min

LMS Access

Temperature Control and the Stages of FermentationContent · 50 min

LMS Access

Knowing When Fermentation Is DoneContent · 45 min

LMS Access

Module 4

Module 4: Packaging and Fixing Faults

Get carbonated beer into bottles or a keg correctly, then learn to taste your beer like a brewer and trace the most common off-flavours back to the exact cause so your next batch is cleaner.

3 lessons

Bottling vs KeggingContent · 55 min

LMS Access

Tasting Like a Brewer: The Common Off-FlavoursContent · 50 min

LMS Access

From Fault to Fix: A Troubleshooting WorkflowContent · 50 min

LMS Access

Built for Application

A complete learning path, not a one-off inspiration hit.

This program is designed around progression: focused lessons, structured modules, applied resources, assessments, and a course rhythm that turns information into usable capability.

home brewingall grain brewingextract brewingfermentationyeast pitchingsanitationkegging and bottlingoff flavours