Part-time PG Diploma in Brewing Science 

The PG Diploma in Brewing Science is a part-time professional development course designed for people already working in brewing or its allied industries.

The course delivery is paced to fit around your work, with a typical study requirement of 8-9 hours per week during term times.  The course is usually studied over a 3-year cycle (as per the infographic below).  On completion students have the option to be awarded the PG Diploma, or to complete study for an MSc Brewing Science and Practice by undertaking a Masters research project.

Students learn in-depth about the science and practice of brewing, from raw materials to the consumer.  For a more detailed description of the content of each module, please see our short courses page.

Most of the brewing modules listed above can also be studied as individual short courses for those who wish to upskill in a specific area. However, most of our short course students convert to a program once they experience the value added to their careers.  

Study

All of our part-time Brewing Science taught modules consist of an e-learning component (studied remotely via distance learning) followed by a week in residence course held at the University of Nottingham’s Sutton Bonington Campus during the spring term. Typically, a formal assessment (usually a written exam) is taken on completion of the residential course. 

Residential courses

Each year in the spring term, our part-time students have a week in residence course held at the University of Nottingham. This provides the opportunity to participate in pilot plant and laboratory practical classes, industrial visits and tutorials relevant to the modules they have studied remotely throughout the year.

The courses take place at our Sutton Bonington campus and are delivered by staff from the School of Biosciences, with expertise in brewing and related sciences, together with invited contributions from specialist brewing practitioners; all are internationally renowned leaders within their field.