World Class Brewing Education

Professional Brewing Programs

University of California, Davis

2011-2012

C O N T I N U I N G A N D P R O F E S S I O N A L E D U C AT I O N

Excellence in Brewing Education

Professional Brewing Programs at UC Davis
20112012 With the continued growth of the brewing industry worldwide, owners and managers of major breweries, microbreweries and brew pubs can no longer afford to consider hiring untrained brewing staff. Employers continue to seek professionals who have been trained in the science and engineering of running a brewery operation, as well as those who know and understand the demands of the brewing industry. The world-renowned brewing programs offered through UC Davis Extension are the only North American programs accredited by the prestigious Institute of Brewing & Distilling in London. And UC Davis Extension is the only institution in the country and one of only three in the world to provide a university-level qualification in brewing science and brewery engineering. Not only do our graduates gain unparalleled expertise in brewing science, technology and engineering, they also go on to become leaders in the brewing industry. Discover for yourself the most comprehensive brewing education programs and join our tradition of excellence. Our history Since 1958, UC Davis has offered a unique specialization in brewing science as part of its undergraduate degree program in fermentation science. Michael Lewis, Ph.D., professor emeritus of brewing science, has led the brewing programs at UC Davis for more than 40 years. Throughout his prestigious career, Lewis has authored more than 100 scholarly papers and co-authored the flagship text Brewing. In addition, he has been honored by the Award of Merit of the Master Brewers Association of the Americas, is a senior member of the International Brewers Guild and was elected as a fellow at the Institute of Brewing & Distilling in London. The UC Davis Extension connection UC Davis Extension is the professional and continuing education provider for UC Davis. Through UC Davis Extension, the general public has access to university-level training without requiring admission to a degree program. In response to the demand for condensed technical training programs in brewing science, UC Davis Extension and Lewis collaborated to create several professional brewing programs in the late sixties. The purpose of these programs was to teach a variety of skills that are required in the brewing industry. For more information To request an application or other general information, call toll free (800) 752-0881 (within the U.S.) or (530) 757-8777 (outside of the U.S.). For more specific program information, call (530) 757-8899 or email extension@ucdavis.edu. For the most up-to-date information about these programs, visit our website. www.extension.ucdavis.edu/brewing.

 Contents
Master Brewers Program............................................................................................................................................... 4 Professional Brewers Certificate Program ....................................................................................................................... 6 Diploma in Brewing Examination (formerly the Associate Membership Exam) Review Sessions............................................... 8 Intensive Brewing Science for Practical Brewing ............................................................................................................. .. 9 About Our Faculty . ................................................................................................................................................. . 10 Welcome to Our Classroom: Sudwerk Privatbrauerei Hbsch..............................................................................................12 Alumni from Our Professional Brewing Programs Where Are They Now?..........................................................................13 About the University of California, Davis........................................................................................................................14 About Davis, California................................................................................................................................................14 For More Information..................................................................................................................................................15 Enrollment Form..............................................................................................................................................back cover

WHere is UC DAVIS?
75 miles/120 km to San Francisco 383 miles/709 km to Los Angeles 100/160 km miles to Lake Tahoe 40 miles/74 km to Napa Valley

Calendar List of Courses

Jan. 31-June 9, 2011. ................................................................................................................... Master Brewers Program Jan. 31-March 25, 2011......................................................................................... Professional Brewers Certificate Program May 16-21, 2011............................................................................................................................ DBE Review Session 1 May 23-28, 2011............................................................................................................................ DBE Review Session 2 May 30-June 4, 2011......................................................................................................................DBE Review Session 3 June 6-10, 2011........................................................................................... Intensive Brewing Science for Practical Brewing Jan. 30-June 7, 2012................................................................................................................... Master Brewers Program Jan. 30-March 23, 2012......................................................................................... Professional Brewers Certificate Program May 14-19, 2012. ........................................................................................................................... DBE Review Session 1 May 21-26, 2012............................................................................................................................ DBE Review Session 2 May 28-June 2, 2012..................................................................................................................... DBE Review Session 3 June 11-15, 2012. ......................................................................................... Intensive Brewing Science for Practical Brewing

Master Brewers Program

Lecture topics

Brewing Science and Brewery Engineering

n January n January

Classroom lectures are designed to provide you with an understanding of:

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31-June 9, 2011 30-June 7, 2012

An intensive course of study to prepare students for the IBD Diploma in Brewing Exam, an internationally recognized qualification in brewing science.
The objective of the Master Brewers Program is to prepare candidates for the Institute of Brewing & Distilling, London, Diploma in Brewing Examination (IBD DBE). Passing the examination is an internationally recognized standard of achievement and professional qualification for practical brewers, managers and executives in breweries, maltings and allied industries.

Grain handling, malting, malt analysis and their effects in brewing n Brewhouse processes and the control of wort quality n Yeast and fermentation processes and their effects on beer quality n Finishing beer, sterilization of beer and packaging technology n Flow of fluids in pipes and through pumps in a brewery setting n Heat transfer through flat and curved surfaces and the effects of insulation and fouling on efficiency n Theory and practice of carbonation, including mixed gas technology n Theory and practice of refrigeration in the brewery

The Master Brewers Program is a unique, 18-week program that provides an in-depth understanding of brewing science and brewery engineering. Major topics covered in brewing science include malting, mashing, brewing, fermentation and finishing, while the brewery engineering subject matter focuses on fluid flow, heat and mass transfer, solid-liquid separation and more. Extensively explore these two fields through courses that are the professional-level equivalents of UC Davis degree-program courses, seminars and tutorials in these fields. Study brewing science and brewery engineering in parallel courses that include university-level lectures, tutorials and seminars. In addition to such directed studies, students expand their brewing knowledge through assigned reading and writing exercises and visits to local breweries in Northern California.

The Diploma in Brewing Examination (DBE)

This challenging nine-hour, three-part examination is administered annually to more than 300 candidates worldwide. UC Davis is an approved examination site. The examination consists of two papers in brewing science and one in brewery engineering. The examination is written and graded by a distinguished panel of brewing academicians, brewery scientists and engineers selected by the Institute of Brewing & Distilling and impaneled as the Board of Examiners. The final examination is held each year in June, immediately following the Master Brewers Program.

IMPORTANT!
To receive detailed information about this program and an application, see the enrollment form on the back cover of this catalog.

Who should attend

This program is designed for persons who desire a formal professional qualification in brewing science and engineering, either to enter the brewing industry or to advance within it, or for those in formal training programs at breweries. The examinations are challenging, and only those seriously committed to study in the field of brewing science should consider enrolling. You should have some college education in science and/or engineering subjects or equivalent educational experience. Practical experience is a plus, but not essential for admission at this level.
Prerequisites While a degree is not required for acceptance to this program, college-level work in the subject areas listed below is required for success in the program. You must be able to provide transcripts documenting the math requirement and at least two other subject areas:
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Fees 2011: $14,300 2012: $14,300 The fee includes all texts, course materials, and Institute of Brewing & Distilling fees associated with the Diploma in Brewing Examination. A non-refundable deposit of $1,000 is due at the time of acceptance to the program. The balance is due on the first day of the program. Fee may be paid by check or credit card (Visa, Discover or MasterCard). Fee does not include room and board. This program has been approved for V.A. educational benefits.
*All fees are subject to change.

Dr. Lewis and Dr. Bamforth are two of the finest minds in the brewing industry. The opportunity to learn from them and the host of other associate professors at UC Davis is a once in a lifetime opportunity. I learned the theoretical and technical skills required to procure a job with a world-class brewery. I would not be where I am today in the brewing industry if it was not for the UC Davis Master Brewers Program and the mentoring of Dr. Lewis and Dr. Bamforth. Chad Styles Operations Group Manager Anheuser-Busch Fort Collins, Colorado

Withdrawal/Refund If a request for withdrawal is received within the first five days of the course and all course materials are returned, a refund will be granted for tuition fees paid beyond the nonrefundable deposit. No refunds will be granted after the fifth class day. Application deadline December 1 of the year preceding the program in which you are enrolling. Applications are reviewed and accepted on a first-come, first-served basis. Class size is limited. Early application submission is encouraged. Complete application packages must include a completed application form, transcripts supporting the academic prerequisites, a rsum listing any practical experience in brewing or related fields and the application fee of $45. Waitlist We are no longer accepting applications for the 2011 program. The 2012 program is now full, but we encourage you to submit an application for placement on the waiting list. Applicants who are waitlisted will be offered admission to the program as space becomes available. Please call (530) 757-8899 with any questions.

Mathematics: pre-calculus n Biological sciences: microbiology, cell physiology or biochemistry n Chemistry: organic, inorganic or analytical n Physics: heat and mechanics or process control n Engineering: topics in mechanical or chemical engineering For more information on the academic prerequisites, course content, etc., please visit extension.ucdavis. edu/unit/brewing. Those who cannot document pertinent experience in at least three of these areas will not be admitted to the program. Such students should prepare at least one year before entering the Master Brewers Program by taking appropriate courses at a local college. Location Classes are held at the UC Davis Extension classroom at Sudwerk Privatbrauerei Hbsch in Davis. This location allows observation of beer production by Sudwerks two world-class systems: a fully automated 65-barrel Steinecker system and an original 15-barrel Caspary brewhouse.

Professional Brewers Certificate Program

The (Professional Brewers Certificate Program) led to my next career choice. Mack and Jack Brewing Company found me through the resume booklet produced in the class. The brewery is growing and they wanted someone with my experience and knowledge. I am so happy I took the class; it was such an enjoyable experience. It reignited my fire for learning. Jim Hardesty General Manager Mack and Jack Brewing Company Redmond, Washington
n January n January

31-March 25, 2011 30-March 23, 2012

Prerequisites While a degree is not required for acceptance to this program, college-level work in the subject areas listed below is required for success in the program. You must be able to provide transcripts documenting the math requirement and at least two additional subject areas:
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This certificate program is designed to provide a legitimate, university-approved qualification for individuals who want to enter the brewing industry, as well as brewery personnel with no formal scientific training who want to advance their careers. This intensive, eight-week program meets five hours a day, five days a week. The curriculum is taught simultaneously with the first eight weeks of the Master Brewers Program. Through lectures, the program provides you with a solid understanding of brewing science and engineering. Your learning is measured through weekly exams and written exercises. More specifically, the program is designed to provide you with an understanding of:
n

Mathematics: pre-calculus Biological sciences: microbiology, cell physiology or biochemistry n Chemistry: organic, inorganic or analytical n Physics: heat and mechanics or process control n Engineering: topics in mechanical or chemical engineering Practical brewing experience is a plus, but is not required for entrance to the program. For more information on the academic prerequisites, course content, etc., please visit extension.ucdavis. edu/unit/brewing. Location Classes are held at the UC Davis Extension classroom at Sudwerk Privatbrauerei Hbsch in Davis. This location allows observation of beer production by Sudwerks two systems: a fully automated 65-barrel Steinecker system and their original 15-barrel Caspary brewhouse.

Grain handling, malting, malt analysis and their effects in brewing n Brewhouse processes and the control of wort quality n Yeast and fermentation processes and their effects on beer quality n Finishing beer, sterilization of beer and packaging technology n Flow of fluids in pipes and through pumps in a brewery setting n Heat transfer through flat and curved surfaces and the effects of insulation and fouling on efficiency n Theory and practice of carbonation including mixed gas technology n Theory and practice of refrigeration in the brewery Students who successfully complete the program are awarded the Professional Brewers Certificate.

IMPORTANT!
To receive detailed information about this program and an application, see the enrollment form on the back cover of this catalog.

A University of California qualification in brewing science and engineering

Fees 2011: $8,800 2012: $8,800 The fee includes all course materials. A non-refundable deposit of $1,000 is due upon acceptance to the program. The balance is due on the first day of the program. The fee does not include room and board. This program has been approved for V.A. educational benefits.
*All fees are subject to change

A complete application package must include an application form, transcripts supporting the academic prerequisites, a resume of any practical experience in brewing or related fields and an application fee of $45. Waitlist We are no longer accepting applications for the 2011 program. The 2012 program is now full, but we encourage you to submit an application for placement on the waiting list. Applicants who are waitlisted will be offered admission to the program as space becomes available. Please call (530) 757-8899 with any questions.

Withdrawal/Refund If a request for withdrawal is received within the first five days of the class and all course materials are returned, a refund will be granted for tuition fees paid beyond the non-refundable deposit. No refunds will be granted after the fifth class day. Application deadline The application deadline is December 1 of the year preceding the program for which you are applying. Applications are reviewed and accepted on a first-come, first served basis. Class size is limited. Early application submission is encouraged.

Rigorous review for the DBE

Diploma in Brewing Examination Review Sessions

Session I:
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Fees You may take all sessions or may elect to take any session as a separate unit. The fee for each session is $1,300 or save $900 by enrolling in all three sessions for $3,000. Space is limited. Early registration is encouraged.
*Fees are subject to change

May 16-21, 2011 May 14-19, 2012

Session II:
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May 23-28, 2011 May 21-26, 2012

Session III:
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Location Classroom facility at Sudwerk Privatbrauerei Hbsch, 2001 Second St., Davis. Withdrawal/Refund If a request for a withdrawal is received at least seven days prior to the start of the class, a refund, less a $100 processing fee, will be granted.

May 30-June 4, 2011 May 28-June 2, 2012

For those brewers or brewers-to-be who are studying independently to prepare to sit for the rigorous Diploma in Brewing Examination (DBE), we have designed intensive review sessions that are offered just before the examinations in June. Review Session I focuses on DBE Module I Materials and Wort. Review Session II focuses on DBE Module 2 Yeast and Beer. Review Session III focuses on DBE Module 3 Packaging and Process Technology. Each sixday session is scheduled Monday through Saturday, 9 a.m.-4 p.m., with lectures and practice examinations appropriate to each DBE module.

Intensive Brewing Science for Practical Brewing

n n

A nuts-and-bolts short course on brewing science and brewery engineering

June 6-10, 2011 June 11-15, 2012

Wort Production
n n

This popular short course offers an intensive introduction to the sciences of brewing, and it draws a direct connection between brewing science and brewing practice. The program covers the technological and biochemical aspects of the brewing process, including raw materials, malting, brewing, fermentation and finishing. Engineering concepts, sanitation, sensory evaluation and quality control are integrated with the main subject matter. The reasons for brewing practices and the relationship between raw materials or processes and product quality are stressed. In addition to formal lectures, the course encourages an informal and stimulating exchange of views among maltsters, brewers and those in allied trades.

Brewhouse objective and materials Brewhouse technology n Biochemistry n Process control and wort quality n Hops chemistry n Kettle boiling of wort Fermentation
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Raw materials: wort quality and yeast nutrition n Fermentation processes and technology n The yeast cell: structure and behavior n Biochemistry and process control n Sanitation n Fermentation: the quality factor Maturation and Finishing
n n

Principal topics include:

Review
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Overview of brewing: raw materials processes and products; brewing terminology and analytical methodology n Overview of basic sciences: starch and sugar; proteins and amino acids; microbes and their actions Barley, Malt and Malting
n n

Lagering and beer maturation Beer stabilization processes n Pasteurization, product assessment and bottled beer quality Who should attend The program is intended for brewing industry professionals. It is of special interest to less experienced employees who need technical training to enable them to understand how their jobs fit into the larger context of brewery operations. Past attendees have also included senior officers and researchers from breweries and malting companies and individuals from allied trades. Class schedule Monday-Thursday, 9 a.m.-4 p.m., and Friday, 9 a.m.- noon Location Classroom facility at Sudwerk Privatbrauerei Hbsch, 2001 Second Street, Davis. Fees 2011: $1,260 2012: $1,260 Fees include course materials, two dinners and refreshments. It does not cover housing or other meals. (Fees are subject to change.) Withdrawal/Refund If a request for withdrawal is received at least seven days prior to the start of the class, a refund, less a $50 processing fee, will be granted.
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Origins of varieties of barley Growth and structure n Barley quality and malting objectives n The malting process and biochemistry n Malt quality

About Our Faculty

Principal Instructor Michael J. Lewis, Ph.D.
Michael J. Lewis, Ph.D., professor emeritus of brewing science at the University of California, Davis, teaches the courses in brewing science and manages the tutorials. He has been responsible for education, research and public service in brewing science at UC Davis since 1962. Lewis has been honored with the Award of Merit of the Master Brewers Association of the Americas, elected as a fellow of the Institute of Brewing & Distilling and as a senior member of the International Brewers Guild. He recently won the UC Davis Distinguished Teaching Award. His research programs have led to more than 100 published scientific papers, and he is the author of Brewing, a book on the basics of brewing science. A well-known speaker, Lewis is also a consultant to government and industry on brewing and breweries.

Charles W. Bamforth, Ph.D.

Charles W. Bamforth, Ph.D., D.Sc., is the lead professor of brewing science at the University of California, Davis, with more than 30 years of academic and professional brewing science expertise. He previously served as deputy director-general of Brewing Research International and research manager and quality assurance manager of Bass Brewers. He is in wide demand internationally as a speaker on a wide diversity of malting and brewing topics. He is a Fellow of several organizations: the Institute of Brewing and Distilling, the Institute of Biology, and the International Academy of Food Science and Technology. Bamforth is editor in chief of the Journal of the American Society of Brewing Chemists and has published numerous papers, articles and books on beer and brewing.

Jay Prahl
Jay Prahl is the master brewer and director of brewing operations for Sudwerk Privatbrauerei Hbsch in Davis. He worked for Sudwerk during his Master Brewers program studies at UC Davis Extension and for two years afterwards. He subsequently moved to Peru and then Mexico to open and run pioneering microbrew projects in those countries. After six years in Latin America, he returned to Sudwerk in 2003 to run its brewery operations.

Jean Xavier Guinard, Ph.D.

JEAN XAVIER GUINARD, Ph.D., is a sensory scientist and a consumer researcher. His research focuses on the sensory properties of foods and beverages, how humans perceive them, how they affect food choice and intake and consumer behavior. He teaches undergraduate, graduate and continuing education courses in food science, brewing science, sensory science and consumer science, including Food, Folklore and Health for the UC Davis Summer Abroad program in Burgos, Spain.

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Timothy Marbach, Ph.D.

TIMOTHY MARBACH, Ph.D., is an assistant professor at California State University, Sacramento. His industrial experience includes four years at the U.S. Army Fuels and Lubricants Research Facility at the Southwest Research Institute anda U.S. Department of Energy Industry Fellowship atSiemens Westinghouse Power Corporation. He has taught courses inthermodynamics, engineering measurements, HVAC engineering, alternative energy systems, project engineering, research methodologyandcombustion. Hiscurrent researchprojects include experimental study of biofuel combustionand computational analysis of heat recirculating burners.

Thomas Shellhammer, Ph.D.

Thomas Shellhammer, Ph.D., is the NorWester professor of fermentation science and associate professor of brewing and food engineering in the Department of Food Science and Technology at Oregon State University where he leads the brewing education and research programs. He has a long history for the professional brewing programs at UC Davis, having been a brewing engineering instructor for the Master Brewers Program since 1993. Shellhammer is a member of the Institute of Brewing and Distilling, London, UK, and serves on their Board of Examiners.

Sue Langstaff, M.S.

Sue Langstaff, M.S., is the principal of Applied Sensory, LLC, a consulting company specializing in providing independent sensory evaluation services to breweries and wineries. She has extensive experience in the field of sensory evaluation of beer, wine and other alcoholic beverages. She has published papers in the Journal of American Society of Brewing Chemists and the Journal of the Institute of Brewing, and is the author of two book chapters on sensory evaluation. She earned her M.S. in food science from UC Davis. Her thesis, under the guidance of Michael Lewis, Ph.D., explored the sensory and instrumental evaluation of the mouthfeel of beer.

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Welcome to our classroom Sudwerk Privatbrauerei Hbsch

After a long day of lectures on the biochemistry of fermentation or the engineering principles of heat transfer, you dont have to travel far to enjoy a cool, refreshing brew at the local pub. In fact, all you have to do is walk downstairs. Most of the courses in the Professional Brewing Programs at UC Davis Extension take place at an on-site classroom facility at Sudwerk Privatbrauerei Hbsch, a world-class microbrewery and brew pub located in the small, college town of Davis, California. While course lectures and discussions take place in the microbrewerys upstairs classroom, you also have the opportunity to observe brewing and packaging operations firsthand, including tours and directed demonstrations given by the brewery managers. The students in the 2000 Master Brewers Program enjoyed the added opportunity to assist in installing a fourfaucet beer tower and draft system in the classroom. As a result, you can now put their test beers on tap for other students to critique (and enjoy). And for those seeking a bit of friendly advice about careers in the brewing industry, look no further than Sudwerks director of brewing operations, Jay Prahlhe graduated from the Master Brewers Program at UC Davis Extension, too.

Having UC Davis on your rsum puts you on the short list of candidates when looking for a position in the brewing industry or advancing in your career in the industry. In particular, the curriculum for the Master Brewers Program prepares you for just about anything that a professional brewer needs to know. Jay Prahl, manager of brewing operations, Sudwerk

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Alumni from our professional programs Where are they now?

Dan Badger Mammoth Brewing Co. Monique Bailey St. Vincent Brewery Ltd. Scott Bannester Gordon Biersch Chris Baugh Sierra Nevada Brewing Co. Juan Carlos Boette Cervecera y Maltera Quilmes Bert Boyce Boston Beer Co. Damian Brown Bronx Brewery Robert Cannon Boston Beer Co. Corey Cocker Trumer Brauerei Andrew Colpitts Gordon Biersch Ben Cook Hangar 24 Craft Brewery William Crenshaw Sweetwater Brewing Co. John Donehower Pyramid Breweries William Durgin Telegraph Brewing Co. Jeff Eaton Jr. Trumer Brauerei Brian Faivre Deschutes Brewery Tom Flores Brewers Alley Bianca Franzini Anheuser-Busch Jorge Garcia Anheuser-Busch Caleb Goodrich Berkshire Brewing Co. Larry Goodwin Flat Branch Pub and Brewing Dave Hansen Leinenkugels 10th Street Brewery Jim Hardesty Mac and Jacks Brewing Co. Ryan Harvey Dogfish Head Timothy Hawn MillerCoors Michael Hutson Sudwerk Privatbrauerei Hbsch Jeffrey Irvin Olde Main Brewing Co. Joseph Jasper Oakshire Brewing Co. Philip Johnson Anheuser-Busch Andrew Jones Lakefront Brewery Bill Joslyn The Saint Louis Brewing Co. Tommy Keegan Keegan Ales Edward Kopta Hoppy Brewing Co. Dimitry Kozemjakin Jr. SABMiller Seigo Kubota Kirin Brewery Andrew Lamont Boston Beer Co. Tyler Laverty Third Street Aleworks Ashton Lewis Springfield Brewing Co. Ignacio Magnasco Gambrinus Brewery Mauro Manriquez Grupo Modelos Headquarters Randall Marquis Eastern Shore Brewing Co. David McLean Magnolia Gastropub & Brewery Greg Mills Sleeping Lady Brewing Co. Matt Murphy Prescott Brewing Co. David Ogilvie Anheuser-Busch Jay Prahl Sudwerk Privatbrauerei Hbsch Christopher Reilly Weyerbacher Brewing Co. Michael Richmond Stone Brewing Co. Justin Rick Jacob Leinenkugel Brewing Co. Kevin Robinson Divine Brewing LLC Barbara Roep Surinaamse Brouwerji Christian Ryan Meantime Brewing Co. Petro Sanchez Avila Cervecera del Pacfico David Sands Labatt Edmonton Brewery Kristopher Scholl Anheuser-Busch Inge Schrama Heineken Toshinori Segawa Kirin Brewery Douglas Smith Fort Collins Brewery Nicholas Smith Abita Brewing Co. Thomas Stull Sudwerk Privatbrauerei Hbsch Jeremy Switzer Labatt Brewing Co. Susanne Terharn MillerCoors Daniel Wadyka MillerCoors Tristan Warren Central City Brewing Co. Seth Weisel Rooster Fish Brewing Brandon Winneker Stone Brewing Co. Kevin Wright Hangar 24 Craft Brewery Dirk Ypenburg Heineken

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About the University of California at Davis

UC Davis is the largest in area of the 10 University of California campuses, with nearly 6,000 acres of land. Ranked as one of the top 10 research institutions in the country, UC Davis is an international leader in agricultural, biological, biotechnological and environmental sciences and is gaining similar recognition in the arts, humanities, social sciences, engineering, health sciences, law and management. The National Research Council in a recent survey ranked UC Davis faculty 16th among the nations top 20 comprehensive public universities. UC Davis is home to more than 30,000 undergraduate and graduate students. *Information provided by UC Office of the President

About Davis, California

Davis is a university town known for having more bicycles than cars and a friendly smalltown atmosphere. Davis central location in the Sacramento Valley between the San Francisco Bay Area and Lake Tahoe means that excellent skiing, mountain biking, hiking, windsurfing, cycling and many other recreational activities are all within a short drive of Davis. For those interested in more metropolitan activities, the San Francisco Bay Area is a one-hour drive to the west.

Hotel accommodations
Aggie Inn (530) 756-0352 245 First St., Davis Comfort Suites (530) 297-1500 1640 Research Park Dr., Davis Best Western Palm Court Hotel (530) 753-7100 234 D St., Davis Best Western University Lodge (530) 756-7890 123 B St., Davis Econo Lodge (530) 756-1040 221 D St., Davis Hallmark Inn (530) 753-3600 110 F St., Davis Howard Johnson (530) 792-0800 4100 Chiles Rd., Davis La Quinta Inn & Suites (530) 758-2600 1771 Research Park Dr., Davis University Park Inn (530) 756-0910 1111 Richards Blvd., Davis

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For more information

To request an application or other general information, call toll free (800) 752-0881 (within the U.S.) or (530) 757-8777 (outside of the U.S.). For more specific program information, call (530) 757-8899, fax (530) 757-8558 or email extension@ucdavis.edu. For the most up-to-date information about these programs, visit our website.
102 123

www. extension.ucdavis.edu/brewing

UC Davis Extension University of California 1333 Research Park Drive Davis, CA 95618-4852

Key Code
102123 -Y Y

Nonprofit Org. U.S. Postage PAID UC Davis

EnrollinG is Easy!

By fax to (530) 757-8558. If you are enrolling with a purchase order, fax a completed enrollBy mail complete this form and send it to the Registration Office, UC Davis Extension, University of California, 1333 Research Park Drive, Davis, CA 95618-4852. ment form along with a copy of the P.O. We can no longer accept credit card payments via fax. IN PERSON at our Registration Office, 8:30 a.m.-4:30 p.m., 1333 Research Park Drive, Davis. By phone call toll free (800) 752-0881. From Davis or Woodland call 757-8777. Please have your Visa, MasterCard, American Express or Discover account number handy. Online at www.extension.ucdavis.edu/brewing

1. YES! Please enroll me in the following course(s):

Intensive Brewing Science for Practical Brewing
2011 June 6-10 / Section 111BRW700 / $1,260 2011Session 1 May 16-21 / Section 104BRW700 2012Session 1 May 14-19 / Section 114BRW700 2012 June 11-15 / Section 121BRW700 / $1,260 Session 2 May 23-28 / Section 104BRW701 Session 2 May 21-26 / Section 114BRW701 Session 3 May 30-June 4 / Section 104BRW702 Session 3 May 28-June 2 / Section 114BRW702

diploma in brewing examination (DBE) Review Sessions

The fee for each Review Session is $1,300 or save $900 by enrolling in all three sessions at the same time for $3,000. For detailed information about the Master Brewers Program and the Professional Brewers Certificate Program, you may download a copy of the catalogs at www.extension.ucdavis.edu/brewing, or you may request a copy by calling the UC Davis Extension Agriculture office at (530) 757-8899 or email extension@ucdavis.edu. No, I cant enroll at this time, but please add my name to the mailing list for information about future University Extension brewing courses.

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For efficient processing of your enrollment, please fill in this code as it appears on your mailing label, whether or not it is addressed to you. If you enroll by phone, please be prepared to provide this code to your customer service representative.