World Class Brewing Education

Professional Brewing Programs

University of California, Davis

2009-2010

Excellence in Brewing Education

Professional Brewing Programs at UC Davis
20092010 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 Web site. 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 ProgramsWhere 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 and Hollywood 100/160 km miles to Lake Tahoe 40 miles/74 km to Napa Valley

Calendar List of Courses

Jan. 26-June 3, 2009.................................................................................................................. Master Brewers Program Jan. 26-March 20, 2009 ....................................................................................... Professional Brewers Certificate Program May 11-16, 2009 .......................................................................................................................... DBE Review Session 1 May 18-23, 2009........................................................................................................................... DBE Review Session 2 May 25-30, 2009 ......................................................................................................................... DBE Review Session 3 June 8-12, 2009 ......................................................................................... Intensive Brewing Science for Practical Brewing Jan. 25-June 2, 2010 .................................................................................................................. Master Brewers Program Jan. 25-March 19, 2010 ........................................................................................ Professional Brewers Certificate Program May 10-15, 2010 ........................................................................................................................... DBE Review Session 1 May 17-22, 2010 ........................................................................................................................... DBE Review Session 2 May 24-29, 2010 ...........................................................................................................................DBE Review Session 3 June 7-11, 2010 .......................................................................................... Intensive Brewing Science for Practical Brewing

Master Brewers Program

Brewing Science and Brewery Engineering
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Lecture topics

January 26-June 3, 2009 January 25-June 2, 2010

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

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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.

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 guided library research, assigned reading and writing exercises and visits to local breweries in Northern California.

grain handling, malting, malt analysis and their effects in brewing brewhouse processes and the control of wort quality yeast and fermentation processes and their effects on beer quality finishing beer, sterilization of beer and packaging technology flow of fluids in pipes and through pumps in a brewery setting heat transfer through flat and curved surfaces and the effects of insulation and fouling on efficiency theory and practice of carbonation including mixed gas technology theory and practice of refrigeration in the brewery

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

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.
Who should attend

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. Fees 2009: $14,300 2010: $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

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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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.

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Mathematics: pre-calculus Biological sciences: microbiology, cell physiology or biochemistry Chemistry: organic, inorganic or analytical Physics: heat and mechanics or process control Engineering: topics in mechanical or chemical engineering

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.

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
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January 26-March 20, 2009 January 25-March 19, 2010

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:
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Mathematics: pre-calculus Biological sciences: microbiology, cell physiology or biochemistry Chemistry: organic, inorganic or analytical Physics: heat and mechanics or process control Engineering: topics in mechanical or chemical engineering

Practical brewing experience is a plus, but is not required for entrance to the program. 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.

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grain handling, malting, malt analysis and their effects in brewing brewhouse processes and the control of wort quality yeast and fermentation processes and their effects on beer quality finishing beer, sterilization of beer and packaging technology flow of fluids in pipes and through pumps in a brewery setting heat transfer through flat and curved surfaces and the effects of insulation and fouling on efficiency theory and practice of carbonation including mixed gas technology 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 2009: $8,800 2010: $8,800 The fee includes all tests and 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

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. 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.

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.

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 11-16, 2009 May 10-15, 2010

Session II:
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May 18-23, 2009 May 17-22, 2010

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 25-30, 2009 May 24-29, 2010

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

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

June 8-12, 2009 June 7-11, 2010

Wort Production
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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 biochemistry process control and wort quality hops chemistry kettle boiling of wort

Fermentation
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raw materials: wort quality and yeast nutrition fermentation processes and technology the yeast cell: structure and behavior biochemistry and process control sanitation fermentation: the quality factor

Maturation and Finishing

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Principal topics include:

Review
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overview of brewing: raw materials processes and products; brewing terminology and analytical methodology overview of basic sciences: starch and sugar; proteins and amino acids; microbes and their actions

lagering and beer maturation beer stabilization processes 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.- 12:30 p.m. Location Classroom facility at Sudwerk Privatbrauerei Hbsch, 2001 Second Street, Davis. Fees 2009: $1,260 2010: $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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Barley, Malt and Malting

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origins of varieties of barley growth and structure barley quality and malting objectives the malting process and biochemistry 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., chair, Department of Food Science & Technology, is the lead professor of brewing science at the University of California, Davis, bringing more than 20 years of academic and professional brewing science expertise with him. His previous professional experience includes working for 12 years at Brewing Research International in a variety of high level positions. In addition, Bamforth worked for nearly 10 years at Bass Brewers (the largest brewing company in the U.K. at that time) in research and quality assurance. He has given lectures on brewing in more than 20 countries and is a fellow of the Institute of Brewing & Distilling, London, a fellow of the Institute of Biology, a member of the American Society of Brewing Chemists, a member of the International Brewers Guild and a member of the Society for General Microbiology.

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

JEAN XAVIEr GUINArD 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 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 and an U.S. Department of Energy Industry Fellowship at Siemens Westinghouse Power Corporation. He has taught courses in thermodynamics, engineering measurements, HVAC engineering, alternative energy systems, project engineering, research methodology and combustion. His current research projects include experimental study of biofuel combustion and 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 U.C. 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.

Candace E. Wallin
CANDACE E. WAllIN has more than 25 years of experience in the brewing and wine industries. In addition to teaching brewing science and technology courses at UC Davis Extension, she works in the brewing laboratory on the UCD campus and was the microbiologist for Sudwerk Privatbrauerei Hubsch in Davis. Prior to that, she worked for 18 years for Miller Brewing Co., Milwaukee, Wisconsin, initially as a microbiologist and then as a development brewer. Wallin is an associate member of the Institute of Brewing & Distilling, London, as well as a member of the American Society of Brewing Chemists and the Master Brewers Association of the Americas.

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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 four-faucet 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?

Bernardo Alatorre Modelo Gustavo Arambula Santa Fe Beer Factory Paul Arney Deschutes Brewery Julie Baggett Embers Grill Brewpub Scott Bannister Seven Bridges Grille & Brewery Chris Baugh Sierra Nevada Brewing Co. Eric Bean Gordon Biersch Juan Carlos Boette Cerveceria y Malteria Quilmes Wayne Bonadie St. Vincent Brewery Ltd. Bert Boyce Drakes Brewing Co. Steven Breezley Avery Brewing Co. Alexander Brinkerink Heineken Shawn Burns Schooners Grille & Brewery Russ Caine Great Western Malting Joe Casey Widmer Bros. Brewery Steve Chamberlain Sierra Nevada Brewing Peter Cope DB Waitemata Brewery Patrick Delisle Molson Breweries Greg Deuhs Stroh Brewing Co. Luke DiMichele River City Brewing Trevor Downes Grenada Breweries Ltd. Chris Downey Brutopia Brewpub John Eaton Lagunitas Brewing Co. Toby Eppard Coors Brewing Co. Brian Faivre Deschutes Brewery Juan Flores Compania Cerveceria de Zacatecas Tom Flores Brewers Alley Greg Friday Faultline Brewing Co. Jorge Garcia Anheuser-Busch, Inc. John Garvin Coors Brewing Co. Drew Goldberg Alcatraz Brewing Co. Jim Hardesty Mack and Jacks Brewing Company David Hartman Empire Brewing Co. Ryan Harvey Alaskan Brewing Co. Robert Hettmansperger Basil Ts Brew Pub and Italian Grill Ryoichi Hirasawa Sapporo Breweries Ltd. David Hull Brandywine Brewing Co. Basil Jessamy St. Vincent Brewery Ltd. Chris Jochimsen Firehouse Brewing Co. Axel Johnson Coors Brewing Co. Tom Johnson McMenamins Roseburg Station Ian Jones Molson Canada Daniel Kahn Riverside Brewing Co. Ed Kazakavich Golden Pacific Brewing Co. Bill Kiester Backcountry Brewing Co. Edward Kopta Hoppy Brewing Co. Siego Kubota Kirin Brewery Ashton Lewis Springfield Brewing Co. Peter Licht Coast Range Brewing Co. Cesar Lopez Cerveceria Modelo Scott Lowery Annapolis Micro Systems John Luke Clipper City Brewing Co. Marco Malaga Anheuser-Busch Inc. Mauro Manriquez Cerveceria Modelo Paul McErlean Olde Saratoga Brewing Co. Lance McLaughlin Downtown Joes Jader Medina Grupo Bavaria Marty Mendiola Rock Bottom Brewing Jean Louise Miller Coors Brewing Co. Greg Mills Sleeping Lady Brewery Barry Moore Port Angeles Brewing Co. Patrick Murfin New Belgium Brewing Co. Doug Nace Percys Fish House & Brewery Roberto Nanni Cervejarias Kaiser Brasil Ltd. Wes Nick Brewery Ommegang Cam OConnor Sierra Nevada Brewing Co. Jose Ovando Cerveceria Modelo de Guadalajara Martin Overgaag Heineken John Parodi Pyramid Breweries, Inc. Agustin Perez Cerveceria Modelo de Terreon
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Jay Prahl Sudwerk Privatbrauerei Hbsch Carlos Augusto Ribeiro Cervejarias Kaiser Rick Richard Van Waters & Rogers, Inc. Kevin Robinson Speakeasy Ales & Lagers Takeshi Sasamoto Asahi Breweries, Ltd. Masashi Sato Sapporo Breweries, Ltd. Christopher Scarlata Pyramid Brewing Kristopher Scholl Anheuser Busch, Inc. Richard Sherman Miller Brewing Co. Steve Shuff Coors Brewing Co. Dan Soboti Gaslight Brewery Fred Strachan Sierra Nevada Brewing Chad Styles Anheuser-Busch, Inc. Todd Tomko Faultline Brewing Co. Hsiu-li Tu Taiwan Tobacco & Wine Bureau Jerry Tubbs Coors Brewing Co. Jason Valley Faultline Brewing Co. Tony Vieira Coors Brewing Co. Gregory Weddell Mendocino Brewing Co. Curtis Womach Indian Wells Brewing Co. David Yarrington Smuttynose Brewery Tim Yarrington Long Valley Pub & Brewery Nile Zacherle Anderson Valley Brewing Co.

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 small-town atmosphere. Centrally located in the Sacramento Valley between the San Francisco Bay Area and Lake Tahoe, 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 Davis Bed and Breakfast (530) 753-9611 422 A St., Davis Econo lodge (530) 756-1040 221 D St., Davis hallmark Inn (530) 753-3600 110 F St., Davis holiday Inn (530) 758-2600 1771 Research Park Dr., Davis howard Johnson (530) 792-0800 4100 Chiles Rd., Davis University lodge (530) 756-7890 123 B St., 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) or email extension@ucdavis.edu. For the most up-to-date information about these programs, visit our Web site.
082 140

www. extension.ucdavis.edu/brewing

enrollinG is eAsy!

By fax to (530) 757-8558. Be sure to include a complete enrollment form along with By 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. credit card information or a company purchase order. 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
2009 June 8-12 / Section 091BRW700 / $1,260 2009 Session 1 May 11-16 / Section 084BRW700 2010 Session 1 May 10-15 / Section 094BRW700 2010 June 7-11 / Section 101BRW700 / $1,260 Session 2 May 18-23 / Section 084BRW701 Session 2 May 17-22 / Section 094BRW701 Session 3 May 25-30 / Section 084BRW702 Session 3 May 24-29 / Section 094BRW702

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.

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

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082140 -Z Z

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