Advanced level Certificate Studies WBA

WBA Advanced Brewing Theory Program

World Brewing Academy Siebel Institute Doemens

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, processes and profits.


The World Brewing Academy (WBA) Advanced Brewing Theory (ABT) Program consists of three modules. These modules can be taken separately, campus or online, if one elects to complete the program over a period of time. Throughout the duration of this program, students are taught by the instructional staff of the World Brewing Academy, drawing on the talents of some of the most knowledgeable brewing scientists, technologists and brewmasters in the world.

The online and campus options differ by distinctive advantages. The campus option allows students to participate in vibrant classroom discussions and develop close networks with fellow students and instructors while enjoying the beer culture of Chicago, as well as scheduled field trips to a regional maltster and local breweries to reinforce the learning points.

The online option allows students to advance through the program at their own pace, and from the comfort of their own office or home without the need to travel and incurring expenses for food and lodging, but still being able to participate in a "virtual" classroom. Student progress is actively monitored throughout the program, and students are also able to access the online tutors via email and chat sessions as well. The average time spent studying is normally 7-10 hours per week but depends on the individual as well.

Questions regarding our courses and programs? School advisors are available to assist you in selecting the education that meets your individual needs. To speak with an advisor, email us at .

CLICK HERE to view a video on Siebel Institute filmed for the syndicated TV show "Innovations with Ed Begley Jr."

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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 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 (click here to take the assessment)


Chris Gethers

Chris Gethers

Director of Operations/Head Brewer, District 1 Brewing Company, Stevens Point, WI, USA

The WBA Advanced Brewing Theory program provided our start-up an immediate return by developing a deeper understanding of critical quality topics from raw materials to packaging. Adjustments to our process were implemented as the program unfolded due to lectures, discussions, and research from academic and industry experts.

Zach Gehret

Zach Gehret

Brewer, Kitchen Brew, Allschwi, Switzerland

"Everything each program teaches (WBA Concise Course in Brewing Technology and the WBA Advanced Brewing Technology Program) is applicable to my daily work life. The area where I needed more instruction and experience is on the mechanical side, understanding the component parts of the brewery and how they connect, and how to troubleshoot when something goes wrong. The ABT really offers a comprehensive look at each piece of equipment that goes into a brewery. It also has topics that were surprisingly useful. For example, I thought the lecture on filtration – which at work gave me headaches for the first two years – really helped me better understand what was happening inside the filter and how not to panic when there were sudden changes in pressure. The teachers were great. They were incredibly accessible and seemed to love getting my emails with questions. I still am in contact with some, who still love getting my questions."

What I'll learn

WBA Raw Materials and Wort Production module (Module 1)

  • Structure and Morphology
  • Biochemical Changes
  • Evaluation for Malting
  • Malting Processes
  • Specifications
  • Specialty Malts
  • Adjuncts and Cereal Cookers
  • History, Varieties, Aroma Evaluation
  • Botany, Cultivation, Types and Forms
  • Chemistry and Analysis, Storage and Stability
  • Character and Advanced Products
  • Craft Brewers Perspective
  • Brewing Water Composition
  • Water Adjustments
  • Malt Handling and Milling
  • Mashing
  • Enzymes
  • Techniques and Wort Composition
  • Separation (Lauter Tun and Mash Filters)
  • Boiling
  • Hop Addition “Hot Side”
  • Clarification
  • Cooling
  • Aeration
  • Brewing Calculations and Mixing Formula
  • Lab Analysis
  • Cleaning and Sanitizing
  • Effluents

WBA Beer Production and Quality Control module (Module 2)

  • 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)
  • 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
  • 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

WBA Packaging and Process Technology module (Module 3)

  • 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
  • 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

Enroll options

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.


Certificate of completion

Tuition (regular) $9,995

APF (non-refundable) $1,000

Total Cost $10,995

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