Advanced level Certificate Studies WBA Individual Module

WBA Beer Production and Quality Control Module (Module 2)

World Brewing Academy Siebel Institute Doemens

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.


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

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 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.

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 .

Download module flyer


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 (click here to take the assessment)

What I'll learn

  • 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

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.


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APF (non-refundable) NOT SELECTED


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