WBA Advanced Brewing Theory Program
WBA Advanced Brewing Theory Program (W2-20-01)
Currently, runs Module 1-3 in order and starts and ends in 2020
WBA Advanced Brewing Theory Program (W2-20-04)
Starts with Module 2, and ends with Module 1 in 2021
WBA Advanced Brewing Theory Program (W2-20-07)
Starts with Module 3, and ends with Module 2 in 2021
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 campus, both with distinctive advantages. The 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. On the other hand, the online optional 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. The online program is offered in three sessions per year, but only the first session which begins in January progresses in order (see below dates).
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.
New web-based WBA Advanced Brewing Theory Program options for 2020! The web-based version of the WBA Advanced Brewing Theory program may now be taken at 3 differing sessions now. The first session is the January to October offering, with the modules running in order 1-3. The second session is the April to April the following year option, which begins with Module 2 and finishes with Module 1 the following Spring. The third option begins with Module 3 and finishes the following year with Module 2. Modules are independent of the learning, so there is no impact on the learning parameters if the modules are not taken in consecutive order.
2020
Web-based WBA Advanced Brewing Theory Program Sessions
January 20-October 4, 2020 (Modules 1, 2 and 3 in order)
April 20, 2020-April 4, 2021 (Begins with Module 2, then proceeds to Module 3, and ends with Module 1)
July 20, 2020-July 4, 2021 (Begins with Module 3, then proceeds to Module 1, then ends with Module 2)
2021
Web-based WBA Advanced Brewing Theory Program Sessions
January 18-October 3, 2021 (Modules 1, 2 and 3 in order)
April 19, 2021-April 3, 2022 (Begins with Module 2, then proceeds to Module 3, and ends with Module 1)
July 19, 2021-July 3, 2022 (Begins with Module 3, then proceeds to Module 1, then ends with Module 2)
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
What I'll learn
- 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 Formuala
- Lab Analysis
- Cleaning and Sanitizing
- Effluents
- Sensory Introduction
- 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
- 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
Key Facts
Option #1
Option #2
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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