WBA Advanced Brewing Theory Program - Siebel Institute of Technology
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Advanced level Certificate Studies WBA

WBA Advanced Brewing Theory Program

World Brewing Academy Siebel Institute Doemens


WBA ABT Online Session Schedules:

WBA Advanced Brewing Theory Program (W2-21-01)*
Currently, runs Module 1-3 in order and starts and ends in 2021

WBA Advanced Brewing Theory Program (W2-21-04)*
Starts with Module 2, and ends with Module 1 in 2022

WBA Advanced Brewing Theory Program (W2-21-07)*
Starts with Module 3, and ends with Module 2 in 2022

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 course materials address critical topics in brewing technology, offering students the knowledge on how to improve their products, processes and profits.

Description

The WBA Advanced Brewing Theory (ABT) Program consists of three modules. These modules can also be taken separately if one elects to complete the program over a period of time. 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, but still being able to participate in a "virtual" classroom.

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.

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 in 2022)

July 19, 2021-July 3, 2022 (Begins with Module 3, then proceeds to Module 1 in 2022, and ends with Module 2 in 2022)


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


Testimonials

Chris Gethers

Chris Gethers

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

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


Zach Gehret

Zach Gehret

Brewer, Kitchen Brewery, 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 Advanced Course 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.


Time NOT SELECTED


Certificate of completion


Tuition (regular) $9,700

APF (non-refundable) $1,000

Total Cost $10,700


Visa Requirements
(non-U.S. citizens)
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