Time: 12 weeks / 420 hours


Certificate: of completion


Cost: $18,000


Visa Requirements:
(non-U.S. citizens)
M1 Visa

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Advanced level

World Brewing Academy

WBA International Diploma in Brewing Technology Program

Advanced level Certificate Studies WBA
The twin-campus/dual continent WBA International Diploma in Brewing Technology program will prepare graduates to advance their careers through advanced theory and practical application of the learned theory.
Siebel Institute Doemens

Description

The WBA International Diploma in Brewing Technology program is comprised of segments, divided into one-to-three-week modules, with each module specializing in a particular area of brewing technology. The content will address issues in brewing from an international perspective, providing a depth of experience that is unavailable through any other institution.

The WBA International Diploma in Brewing Technology program begins with 7-weeks of brewing theory and business issues conducted at our Siebel Institute campus in Chicago. Students build a sound understanding of the sciences and technologies that are used throughout breweries of every size. After the Chicago modules are completed, students then travel to Doemens Academy in Munich, Germany, where they apply the knowledge gained in the practical brewing environment at Doemens. Students also participate in advanced-level brewing theory training while at Doemens, including presentations regarding brewing techniques used in creating authentic German beer styles.

Finally, students travel on the European Study Tour to breweries and brewing-industry suppliers, learning how the information they have gained in the program is utilized in real-world brewing environments. Over the 12 weeks of this program, students will gain a truly international perspective on brewing techniques and technologies.

The cost of tuition includes roundtrip airfare (Chicago O’Hare International Airport, Chicago, U.S.A., to Munich Franz Joseph Strauss International Airport, and back to Chicago) for students taking the full, continuous program. Room and board is the responsibility of the students in both Chicago and Munich.


What I'll learn

Module 1: WBA Raw Materials and Wort Production (Siebel Campus, Chicago, U.S.A.)

Barley
  • Structure and Morphology
  • Biochemical Changes
  • Evaluation for Malting
  • Malting Processes
  • Specifications
  • Specialty Malts
  • Adjuncts and Cereal Cookers


Hops
  • History, Varieties, Aroma Evaluation
  • Botany, Cultivation, Types and Forms
  • Chemistry and Analysis, Storage and Stability
  • Character and Advanced Products
  • Craft Brewers Perspective


Water
  • Brewing Water Composition
  • Water Adjustments


Milling
  • Malt Handling and Milling
  • Mashing
  • Enzymes
  • Techniques and Wort Composition


Wort
  • Separation (Lauter Tun and Mash Filters)
  • Boiling
  • Hop Addition “Hot Side”
  • Clarification
  • Cooling
  • Aeration
  • Brewing Calculations and Mixing Formuala


Brewhouse
  • Lab Analysis
  • Cleaning and Sanitizing
  • Effluents
  • Sensory Introduction
  • Sensory Practical
 

Module 2: WBA Beer Production and Quality Control (Siebel Campus, Chicago, U.S.A.)
Beer Production and Quality Control picks up from the Raw Materials and Wort Production module to provide training in technologies from the completion of wort cooling and boiling to the evaluation of packaged beer.

Yeast
  • Morphology
  • Characteristics for Brewing
  • Nutrition
  • Metabolism
  • Culture and Propagation
  • Physical Behavior
  • Dry Yeast Production
  • Fermentation Operations
  • Alternative Fermentation Techniques
  • Flavor Compounds
  • Quality Measurement
  • Management (handling practices)


Beer
  • Hop Addition “cold side”
  • Maturation and Storage Principles
  • Alternative Aging and Storage Techniques
  • Centrifuges
  • Processing Aids
  • Filtration – Theory and Mechanisms
  • Filtration- Filters and Operations
  • Sterile Filtration
  • Carbonation


Quality Control
  • Introduction to Brewing Microbiology
  • Beer Spoilage Potential and Brewery Contaminants
  • Detection and Identification of Contaminants
  • Application of Genetic Tests in Breweries
  • Oxygen Control
  • Colloidal Stability
  • Flavor Stability
  • Color
  • Foam
  • Gushing
  • Comprehensive QA/QC Program
  • Interpretation of Beer Analysis
  • Brewery CIP
  • Types of Taste Panels
  • Sensory Practical Training (2)
 

Module 3: WBA Packaging and Process Technology (Siebel Campus, Chicago, U.S.A.)
Our Packaging and Process Technology module deals with processing and packaging of finished beer, as well as important engineering and “physical properties” issues.

Packaging
  • Overview
  • Materials
  • Line Design and Flow
  • Glass Bottles and PET Technology
  • Bottle Washing
  • Bottle Filling/Crowning
  • Principles of Canning/Seaming
  • Pasteurization
  • Kegging Technology (single valve keg)
  • Labelling Technology
  • Bottle Conditioning
  • Principles of Maintenance Effectiveness
  • Sensory Practical Training (3)


Engineering
  • Brewery Design
  • Fluid Flow Fundamentals
  • Gases in the Brewery
  • Valves in the Brewery
  • Pumps in a Brewery (and Troubleshooting)
  • Steam Fundamentals
  • Principles of Heat Transfer
  • Glycol Fundamentals
  • Principles of Refrigeration
  • Materials of Construction
  • Basic Energy Calculations
  • Process Control and Automation
  • CO2 Collection Systems
  • Compressed Air Systems
  • Statistics
  • Process Troubleshooting
  • Hygienic Design
  • Introduction to PID
  • Liquid Processing
 

Module 4: WBA Business of Brewing and Technical Case Studies (Siebel Campus, Chicago, U.S.A.)
Dive into the importance of planning and budgeting in a brewery, and using case studies emulate the dynamics and problematics commercial breweries face today.
  • Planning and budgeting
  • Studying environmental (competitive, regulatory and supply) challenges
  • Analysis of real-life scenarios and challenges breweries face today
 

Module 5: WBA Applied Brewing Techniques (Doemens Campus, Munich, Germany)
Experience hands-on commercial brewing techniques in the brewing facilities of Doemens Academy in Munich, and perform practical operations in brewing, maturation, packaging, and laboratory environments.
  • Practical “hands-on” experience in brewing, fermentation, filtration and packaging
  • Hands-on laboratory practice
  • Advanced theory lectures on mashing, malt analysis and recipe formulation
 

Module 6: WBA European Brewery Study Tour (Doemens Campus, Munich, Germany)
Travel throughout Europe to get behind-the-scenes tours of breweries, equipment manufacturers, and product suppliers.
  • Behind-the-scenes visits to suppliers, manufacturers and breweries throughout Europe
  • See the application in real-life of the theoretical knowledge accrued through the program of study
  • Immersion into the beer culture of each country visited

Key Facts

Option #1

Campus
Chicago & Munich Campus*

Dates
February 10th to April 30th 2020

Duration
12 weeks

Clock Hours
420

Tuition (regular)
$15,500.00
Application processing fee (non-refundable)
$2,500.00
Total cost
$18,000.00

Visa
yes

Option #2

Campus
Chicago & Munich Campus*

Dates
September 14th to December 3rd 2020

Duration
12 weeks

Clock Hours
420

Tuition (regular)
$15,500.00
Application processing fee (non-refundable)
$2,500.00
Total cost
$18,000.00

Visa
yes

Past Option(s)

Campus
Chicago & Munich Campus*

Dates
September 9th to November 29th 2019
Campus
Chicago & Munich Campus*

Dates
February 11th to May 3rd 2019

Prerequisites

All students applying for a program, module or course must be at least twenty-one (21) years of age.

The WBA Master Brewer program requires students to have a specific knowledge of brewing technologies and/or related sciences in order to be approved to enroll. This can be satisfied by:

(a) Successfully passing the WBA Concise Course in Brewing Technology OR
(b) Successfully passing the online Assessment


Payment Terms

To reserve a seat in any course, module or program, the required non-refundable Application Processing Fee (APF) must be paid within 5 (five) days after a student is accepted.

ONLINE: To qualify for “Regular Tuition” pricing, full payment must be received no later than 14-days in advance of the course, module or program start date.

CAMPUS: To qualify for “Regular Tuition” pricing, full payment must be received no later than 60-days in advance of the course, module or program start date.

“Late Tuition” will apply after these dates.


Time: 12 weeks / 420 hours


Certificate: of completion


Cost: $18,000


Visa Requirements:
(non-U.S. citizens)
M1 Visa

Need guidance? Leave a message and we'll get back to you.

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