WBA Advanced Brewing Theory Program
Description
The WBA Advanced Brewing Theory (ABT) Program consists of three modules. Students may take any of these modules as a separate unit, electing to complete the program at a later date. Throughout the duration of this intensive program, students are taught by the instructional staff of the World Brewing Academy (WBA), drawing on the talents of some of the most knowledgeable scientists, technologists and brewmasters in the world.
This program is offered online and on-campus, both with distinctive advantages. The on-campus option will allow students to participate in vibrant classroom discussions and develop close networks with fellow students while enjoying the beer culture of Chicago. The online option, on the other hand, allows students to advance through the program at their own pace, and from the comfort of their office or home without the need to travel.
If the online option is selected, students may take any of the 3-month modules as a separate unit, electing to complete the program at a later date. Throughout the duration of this intensive program, students are supervised by the instructional staff of the World Brewing Academy, drawing on the talents of some of the most knowledgeable scientists, technologists and brewmasters in the industry. Student progress is actively monitored throughout the program, and students can access instructors via email and chat sessions throughout the duration of the module. The average time spent studying is normally 7-10 hours per week but depends on the individual as well.
What I'll learn
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
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
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
Key Facts
Option #1
Option #2
Option #3
Past Option(s)
Prerequisites
All students applying for a program, module or course must be at least twenty-one (21) years of age. If a student is applying for the online option of a program, module or course, the student must have proof to be of legal drinking age in their country of residence in order to be approved and admitted.
The WBA ABT 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.
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