Time: NOT SELECTED


Certificate: no


Cost: $3,875


Visa Requirements:
(non-U.S. citizens)
NOT SELECTED

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Advanced level

World Brewing Academy

Module 2: WBA Beer Production and Quality Control

Advanced level Certificate Studies WBA Individual Module
The WBA Beer Production and Quality Control module provides in-depth instruction in fermentation and maturation, quality control and quality assurance, together with an understanding of the science of fermentation and its role in defining many of the key attributes of finished beer.
Siebel Institute Doemens

Description

WBA Beer Production and Quality Control module can be taken individually, or as part of the Advanced Brewing Technology, International Diploma, or Master Brewer programs. It picks up from the WBA 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.

This module offers in-depth instruction in fermentation and maturation, including all aspects of yeast handling and performance. It also includes instruction in the process of quality control and assurance, ensuring that students understand the critical role that QA/QC plays in retaining the consistency and longevity of beer and other malt-based fermented products.

This module 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. The online option, on the other hand, allows students to advance through the module at their own pace, from the comfort of their office or home, without the need to travel.

If the online option is selected, throughout the duration of the module 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

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)

Key Facts

Option #1

Campus
Chicago Campus

Dates
February 24th to March 6th 2020

Duration
2 weeks

Clock Hours
70

Tuition (regular)
$3,325.00
Application processing fee (non-refundable)
$550.00
Total cost
$3,875.00

Visa
yes

Option #2

Campus
Online

Dates
April 20th to July 5th 2020

Duration
3 months

Clock Hours
70

Tuition (regular)
$3,325.00
Application processing fee (non-refundable)
$550.00
Total cost
$3,875.00

Visa
no

Past Option(s)

Campus
Chicago Campus

Dates
September 23rd to October 4th 2019
Campus
Online

Dates
April 7th to June 23rd 2019
Campus
Chicago Campus

Dates
February 25th to March 8th 2019

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.

This advanced program or module 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.


Time: NOT SELECTED


Certificate: no


Cost: $3,875


Visa Requirements:
(non-U.S. citizens)
NOT SELECTED

Need guidance? Leave a message and we'll get back to you.

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