WBA Web-based Raw Materials and Wort Production
- When:
- February, 27th through May, 26th 2012
- Where:
- Online Courses - Internet
- Level:
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Advanced
- Reference-Code:
- WT5-12-1
- Category:
- Brewing Technology
- Enrollment:
-
Closed - Course Materials:
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Electronic copies of the lectures (PDF) are included in the tuition. Printed copies are available for an additional USD 75.00 (Domestic shipping) or USD 100.00 (International shipping) and have to be ordered at the time of application.
Raw Materials and Wort Production provides training in the technology and science of wort creation. Each critical factor in wort production, from barley growth to wort boiling & cooling, is explained in detail. Students will complete this two-week module with a complete understanding of the effects of products & processes on this area of the brewing cycle. This three-month program forms Module 1 of the World Brewing Academy Associate in Brewing Technology and International Diploma in Brewing Technology programs. Students can elect to attend the other courses that form the Associate & Diploma programs at a later date so that they may complete these programs at their own pace. |
Barley Malt Hops Water Adjuncts Milling & Mashing Wort Brewhouse
Operations Sensory |
Advanced-Level Brewing CourseCourse/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 requesting an assessment review for your chosen course/program.
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Kirk Annand Kirk Annand worked for Moosehead Breweries, has consulted to the brewing industry, and was a founding partner of the Maritime Beer Company in Dartmouth, Nova Scotia. Kirk has a B.A. and a Business Management Diploma from Dalhousie University and is a graduate of the 1986 Siebel Diploma Course in Brewing Technology. Kirk is a member of the WBA extended faculty and teaches in the area of brewhouse operations, brewery design, recipe formulation and packaging. |
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Mike Babb Mike Babb works at Kalsec - Technical Sales for Specialty Hop Products and previously worked at the Coors Brewing Company - Process Development, R&D, Operations and International Brewing. He has a B.S. in Chemical Engineering from the Colorado School of Mines, an M.A. in Education from Colorado Christian University and studied Brewing Science and Technology at Weihenstephan. Mike teaches brewing science and technology. |
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Ray Daniels Ray Daniels is a veteran brewer and craft beer marketer with expertise in beer evaluation, classic styles and recipe formulation, public relations and event management as well as overall business management. He is the author of Designing Great Beers, co-author of Brown Ales and Smoked Beers and editor of the Brewers Association’s Guide to Starting Your Own Brewery. He is a top graduate of Siebel Institute Diploma program and holds an MBA from Harvard. |
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Tim Foley Tim Foley has worked for Siebel since 1989, involved in a variety of research projects related to brewing including ingredient, adjunct and processing aid usage, and packaging. He holds a B.S. in Biology from Roosevelt University and an M.S. in Molecular Biology from Northeastern Illinois University. Tim teaches in several areas of the Siebel educational curricula. |
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Lyn Kruger Lyn Kruger worked for South African Breweries as Development Microbiologist and Microbiology Consultant. She holds her B.S. in Microbiology and Chemistry from Rhodes University and her M.S. in Fermentation Microbiology from the University of Witswatersrand. Lyn is currently President & COO of Siebel Institute and is involved with various courses, lab services and microbiological media. |
This program is also offered on the following dates:
| Date | Course | Venue | |
|---|---|---|---|
| Sep, 9th - Sep, 20th 2013 | WBA Raw Materials and Wort Production | Chicago Campus | » Details |
| Feb, 3rd - Feb, 14th 2014 | WBA Raw Materials and Wort Production | Chicago Campus | » Details |
| Sep, 8th - Sep, 19th 2014 | WBA Raw Materials and Wort Production | Chicago Campus | » Details |