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IMPORTANT: ADVANCED-LEVEL BREWING COURSE
Course/program requires students to have specific knowledge of brewing technologies and/or related sciences in order to enroll. To assess your readiness to participate, please contact Keith Lemcke at klemcke@siebelinstitute.com requesting an assessment review for your chosen course/program.

The 3-week WBA Applied Brewing Techniques course allows students to experience hands-on commercial brewing techniques in the brewing facilities of Doemens Academy in Munich. In this information-packed module, students will perform practical operations in brewing, maturation, packaging, and laboratory environments. This is the perfect module for those needing experience in an actual brewing environment, allowing students to participate in the commercial brewing process from milling to packaging. Extensive instruction in brewing microbiology is included in this module. Students will also be trained in both traditional and state-of-the-art brewing techniques, giving them a truly international perspective of beer production.

This three-week program forms Module 5 of the World Brewing Academy International Diploma in Brewing Technology program. Students can elect to attend the other courses that form the Diploma program at a later date so that they may complete this program at their own pace.

Course Syllabus

Malt handling and milling
Brewhouse operations
Mashing amd lautering
German Purity law
Sour wort production
High gravity brewing
Yeast handling and pitching
Fermentation
Maturation practice
Engineering
Environmental management
Quality management
Chemical analysis
Preparations for packaging
Filtration
Packaging
CIP operations
Aseptic sampling
Laboratory plating techniques
Rapid analysis options
Microscopy and microbial identification
Spoilage organisms
Pasteurization principles
Fluid transfer
Hop usage
Water treatment
Vessel utilization
Bottling line operations
Colloidal stability
Energy management
Process automation