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Educational Outreach


Educational Outreach
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Beer, Wine, and Spirits School at SIUE 

The brewing industries have received a revitalization in recent years as home brewing, craft beers, and other brewing products have spiked in popularity and consumption. Southern Illinois University Edwardsville (SIUE) now offers two courses to teach the basics of home brewing and other essential skills to advance a consumer into an expert. Each course is taught by industry experts with decades of experience in the brewing industries and higher education.

 

Beer, Wine, and Spirits (BWS) 101 - $299  Register here

Online, self-paced course that introduces the basics of beer, wine, and spirits through the study of history, styles, and brewing methods. This online course designed to include modules that allow the student to take the course at their own pace. Online access opens on November 27th, 2017.

This course is taught by Dr. Robert Dixon, a Biochemistry Professor at SIUE since 1995. Prior to SIUE Professor Dixon was a National Institutes of Health (NIH) Post-Doctoral Research Fellow at Northwestern University and received his PH.D. from The University of Pittsburgh. Professor Dixon’s research interest include Drug Design of Mechanism Based Enzyme Inactivators, Recombinant Protein Fermentation, and Metabolic Products of Fermentation. Professor Dixon teaches Undergraduate and Graduate Biochemistry courses as well as Fermentation Biochemistry Lectures and Labs. Professor Dixon and his wife Annette are active Homebrewers of Beer and Wine and he has been a constant home brewer since 1988.

COUPON CODE: Use ‘SIUE100’ to save $100 on your registration when used before January 1st, 2018. (BWS 101 only)

Beer, Wine, and Spirits (BWS) 102 - $699  Register here

**MUST BE 21 TO ENROLL**

This course is offered in-person, in a lab format, and in a series of 4 Saturday morning sessions on SIUE’s campus at the Biotechnology Laboratory Incubator (BLI) in University Park. Students in this course will learn to create their own brewing products for personal consumption and participate in sampling sessions to study brewing products through sensory analysis.

Schedule:

January 13, 2018

January 20, 2018

January 27, 2018

February 3, 2018

Time: 8:00 a.m. - 12:00pm

A minimum of 12 students is needed for a series of laboratory sessions to be scheduled and seats are limited so do not hesitate to sign up after completing BWS 101.

This course is taught by Anthony Toenjes, a Chemistry professor at SIUE. He operates Toenjes Brewing and Consulting, and started Exel Brewery in Breese, IL and Main Street Brewing 4204 in Belleville, IL. His education includes a Bachelor of Arts from SIUC, Master of Science in Chemistry from SIUE, a certificate of Specialization in Biotechnology from St. Louis Community College, and also interned at the National Corn-to-Ethanol Research Center in 2009. He has over 20 commercial beer labels and over 1000 professional brews in his portfolio, holds US patent #5102580, and has over 40 years of in various areas of Chemistry and Fermentation Science. His professional memberships include American Homebrew Association, Master Brewers Association of the Americas, and American Society of Brewing Chemist.

Once SIUE has received the full payment, you will be emailed log-in instructions for the BWS 101 online course. Participants must complete BWS 101 prior to registering for BWS 102.

Questions about the course? Contact Bob Dixon at rdixon@siue.edu

Questions about enrollment? Contact Cathy McNeese at cmcnees@siue.edu


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