WBA International Diploma in Brewing Technology Program
The twin-campus/dual continent WBA International Diploma in Brewing Technology program will prepare graduates to advance their careers through advanced theory and practical application of the learned theory.
The WBA International Diploma in Brewing Technology program is comprised of segments, divided into one-to-three-week modules, with each module specializing in a particular area of brewing technology. The content will address issues in brewing from an international perspective, providing a depth of experience that is unavailable through any other institution.
The WBA International Diploma in Brewing Technology program begins with 7-weeks of brewing theory and business issues conducted at our Siebel Institute campus in Chicago. Students build a sound understanding of the sciences and technologies that are used throughout breweries of every size. After the Chicago modules are completed, students then travel to Doemens Academy in Munich, Germany, where they apply the knowledge gained in the practical brewing environment at Doemens. Students also participate in advanced-level brewing theory training while at Doemens, including presentations regarding brewing techniques used in creating authentic German beer styles.
Finally, students travel on the European Brewing Study Tour to breweries and brewing-industry suppliers, learning how the information they have gained in the program is utilized in real-world brewing environments. Over the 12 weeks of this program, students will gain a truly international perspective on brewing techniques and technologies.
The cost of tuition includes round-trip airfare (Chicago O’Hare International Airport, Chicago, U.S.A., to Munich Franz Joseph Strauss International Airport, and back to Chicago) for students taking the full, continuous program. Room and board is the responsibility of the students in both Chicago and Munich.
What I'll learn
Module 1: WBA Raw Materials and Wort Production (Siebel Campus, Chicago, U.S.A.)
- Structure and Morphology
- Biochemical Changes
- Evaluation for Malting
- Malting Processes
- 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
- Techniques and Wort Composition
- Separation (Lauter Tun and Mash Filters)
- Hop Addition “Hot Side”
- Brewing Calculations and Mixing Formuala
Module 2: WBA Beer Production and Quality Control (Siebel Campus, Chicago, U.S.A.)
- Lab Analysis
- Cleaning and Sanitizing
- Sensory Introduction
- Sensory Practical
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.
- Characteristics for Brewing
- 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
- Processing Aids
- Filtration – Theory and Mechanisms
- Filtration- Filters and Operations
- Sterile Filtration
Module 3: WBA Packaging and Process Technology (Siebel Campus, Chicago, U.S.A.)
- 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
- Comprehensive QA/QC Program
- Interpretation of Beer Analysis
- Brewery CIP
- Types of Taste Panels
- Sensory Practical Training (2)
Our Packaging and Process Technology module deals with processing and packaging of finished beer, as well as important engineering and “physical properties” issues.
- Line Design and Flow
- Glass Bottles and PET Technology
- Bottle Washing
- Bottle Filling/Crowning
- Principles of Canning/Seaming
- Kegging Technology (single valve keg)
- Labelling Technology
- Bottle Conditioning
- Principles of Maintenance Effectiveness
- Sensory Practical Training (3)
Module 4: WBA Business of Brewing and Technical Case Studies (Siebel Campus, Chicago, U.S.A.)
- 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
- Process Troubleshooting
- Hygienic Design
- Introduction to PID
- Liquid Processing
Dive into the importance of planning and budgeting in a brewery, and using case studies emulate the dynamics and problematics commercial breweries face today.
Module 5: WBA Applied Brewing Techniques (Doemens Campus, Munich, Germany)
- Planning and budgeting
- Studying environmental (competitive, regulatory and supply) challenges
- Analysis of real-life scenarios and challenges breweries face today
Experience hands-on commercial brewing techniques in the brewing facilities of Doemens Academy in Munich, and perform practical operations in brewing, maturation, packaging, and laboratory environments.
Module 6: WBA European Brewery Study Tour (Doemens Campus, Munich, Germany)
- Practical “hands-on” experience in brewing, fermentation, filtration and packaging
- Hands-on laboratory practice
- Advanced theory lectures on mashing, malt analysis and recipe formulation
Travel throughout Europe to get behind-the-scenes tours of breweries, equipment manufacturers, and product suppliers.
- Behind-the-scenes visits to suppliers, manufacturers and breweries throughout Europe
- See the application in real-life of the theoretical knowledge accrued through the program of study
- Immersion into the beer culture of each country visited
Chicago & Munich Campus*
September 14th to December 3rd 2020
Application processing fee (non-refundable)
Chicago & Munich Campus*
February 10th to April 30th 2020
Chicago & Munich Campus*
September 9th to November 29th 2019
Chicago & Munich Campus*
February 11th to May 3rd 2019
All students applying for a program, module or course must be at least twenty-one (21) years of age.
The WBA International Diploma in Brewing Technology 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
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.