Courses - Siebel Institute of Technology

Advanced Level Programs

Advance your brewing career and perfect your brewing knowledge with Siebel and WBA

WBA Advanced Brewing Theory Program

The WBA Advanced Brewing Theory Program (ABT) gives students a complete understanding of the technical issues encountered in professional brewing, no matter the size or scale, craft or large production brewery. The program materials address critical topics in brewing technology, offering students the knowledge on how to improve their products and processes while enhancing brewery sustainability and maximizing profits.

WBA Master Brewer Program

Our flagship WBA Master Brewer program will prepare students in advancing their technical brewing knowledge and practical skills with a mixture of classroom theory and extensive hands-on brewing and lab sessions. With just 6 months of full-time study conducted in English, students receive what is truly an international educational brewing experience unlike any other brewing program in the world. ENROLLMENT IS NOW OPEN FOR OUR ONLY 2026 PROGRAM, WHICH WILL BE CONDUCTED ENTIRELY IN MUNICH, GERMANY!

WBA International Diploma in Brewing Technology Program

The WBA International Diploma in Brewing Technology program will prepare graduates to progress in their careers in brewing through advanced theory and practical application of the learned theory content. Conducted in English, this program will be offered completely in Munich for the spring session, and dual campus/dual continent for the fall session. The program provides a truly international experience in brewing science, technology and operations in just 3 months of full-time study.

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Intermediate Level Courses and Programs

Take your brewing knowledge to the next level with Siebel and WBA courses and programs

WBA Concise Course in Brewing Technology

The WBA Concise Course in Brewing Technology will provide students with comprehensive knowledge of the brewing process, the dynamics of brewery operations, and issues affecting the industry. Within the span of this course, students will gain a level of knowledge that will benefit them in any area of responsibility in the brewery, covering every topic critical to successful brewery operations, no matter what size.

Brewing Microbiology course

Whether you are building a QC/QA course for your brewery from scratch, or you are joining an established quality control and assurance program, this course will benefit you immediately and throughout your career. Implement an effective microbiological quality control/quality assurance program in a short but intensive 5-day mix of classroom lectures and hands-on lab instruction.

WBA Fundamentals of Brewing Technology

The 5-weeks of online access for the web-based WBA Fundamentals of Brewing Technology Course will provide students with the primary foundations of the brewing process at an intermediate level. Within a very short timeframe, students will gain a level of brewing knowledge that will benefit them immediately.

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Entry Level Courses

Boost your brewing knowledge or take the first steps in your brewing career

Sensory Panel Management course

Ensure the quality and consistency of your product portfolio by learning how to build and manage proficient tasting panels that deliver accurate results with Siebel’s Sensory Panel Management course. NEW FOR 2025! Summer session to be hosted in Denver, Colorado at Metropolitan State University, Denver!

Draught Executive course

Learn the foundations of draught service, technology, system design, troubleshooting, cleaning and more.

Draught Master course

Acquire the skills required to address most of the draught-related challenges you will encounter as a professional with the Draught Master course’s mix of theoretical and hands-on training in every key area of draught design, service and maintenance.

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WBA Specialized Lectures

The uniqueness of the WBA Specialized Lectures make them perfect for those looking to increase their knowledge in a particular area, or business owners wanting to provide education to their workforce.

Processing Aids and Cellar Additions Yeast and Cellars

This is a four-part lecture discussing various processing aids and cellar additions. Those terms need to be cl...

Reduced Isomerized Hop Extracts Malting and Raw Materials

This short lecture digs a little bit further into one of the Advanced Hop Products mentioned in the previous l...

Maturation – Storage Principles Yeast and Cellars

By this point in the process we have a product that has been either completely fermented out, or left with som...

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