Advanced level Certificate Studies WBA

WBA Master Brewer Program

World Brewing Academy Siebel Institute Doemens

Our premier flagship twin-campus WBA Master Brewer program will prepare students in advancing their technical brewing knowledge and practical skills with a mixture of classroom theory and interactive hands-on brewing and lab sessions. With just 6 months of full-time study split between Chicago and Munich and conducted entirely in English, students receive what is truly an international educational brewing experience unlike any other programs offered elsewhere. ENROLMENT IS NOW OPEN FOR OUR ONLY 2025 PROGRAM.


The WBA Master Brewer program, the flagship educational offering of the World Brewing Academy,  provides graduates with a level of knowledge and experience that prepares them for a full range of brewing-related roles such as head brewer, brewing supervisor, department manager, brewery owner, or any of the most sought-after positions within the brewing industry. Since its introduction in 2010 by Doemens Academy and the Siebel Institute, the WBA Master Brewer program has helped hundreds of brewers from around the globe build thriving careers in brewing.

The scope of this full-time international 20-week brewing program is both broad and demanding. The WBA Master Brewer program is comprised of segments divided into modules, with each module specializing in a particular area of brewing technology. This is truly an international program, with students spending six weeks in Chicago at Siebel Institute and the balance of their time in Munich at Doemens Academy, making for the educational experience of a lifetime.

The content addresses issues across the spectrum of brewing practice from an international perspective, providing students with an educational experience not offered by any other brewing school. Designed and presented by some of the most knowledgeable and experienced brewmasters and subject matter experts in brewing, our goal is to maximize student comprehension of even the most challenging topics. Conducted entirely in English, extensive practical instruction during the European segments of the program ensures that students can see the application of their science and theory instruction in real-world situations. CLICK HERE to view a close-up of the Doemens Academy segments of the WBA Master Brewer Program. 

Along with the extensive knowledge gained in brewing theory and practice, students will have the brewing cultural experience of a lifetime. Chicago and Munich are world brewing capitals and centers of entertainment, sports and nightlife.  Students will also experience the 2-week WBA European Brewing Study Tour, which takes participants on behind-the-scenes tours of breweries and industry suppliers to enhance their understanding of brewery operations and technology applications.

Students are responsible for their own airfare and room and board in both Chicago and Munich, and these cities offer a huge selection of great accommodations to choose from.

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 .

CLICK HERE to view a video on Siebel Institute filmed for the syndicated TV show "Innovations with Ed Begley Jr."

CLICK HERE to view the 2020 video on the new campus of Doemens Academy

Download program flyer


All students applying for a program, module or course must be at least twenty-one (21) years of age.

The WBA Master Brewer 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 (click here to take the assessment)


Novellina Andrya

Novellina Andrya

Assistant Brewer, Kura Kura Brewery, Badung, Bali, Indonesia

"The theoretical study of brewing science and the hands-on learning experience of brewing process during the WBA Master Brewer program was highly educative and a lot of fun, too. It has made my career transition from non-brewing into the brewing industry with ease."

Meredith McNamara

Meredith McNamara

Brewer and Production Manager, Greater Good Imperial Brewing Company, Worcester, MA, USA

"The Siebel Institute and the WBA's Master Brewer Program greatly prepared me for my career change into the brewing industry. I was accelerated into a brewing role upon completion of the program, which led me to become a Brewer and Production Manager at Greater Good Imperial Brewing Company."

What I'll learn

WBA Raw Materials and Wort Production module (Module 1) (Siebel Campus, Chicago, U.S.A.)

  • 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
  • Sensory Introduction

WBA Beer Production and Quality Control module (Module 2) (Siebel Campus, Chicago, U.S.A.)

  • 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) (Siebel Campus, Chicago, U.S.A.)

  • 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

WBA Business of Brewing and Technical Case Studies module (Module 6) (Doemens Campus, Munich, Germany)

  • Planning and budgeting
  • Studying environmental challenges (competitive, regulatory and supply)
  • Analysis of real-life scenarios and challenges breweries face today

Module 4: WBA Applied Brewing Techniques (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

WBA European Brewing Study Tour module (Module 5) (Doemens Campus, Munich, Germany)

  • 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

Advanced Applied Brewing Techniques module (Module 7) (Doemens Campus, Munich, Germany)

  • Advanced-level lab practical
  • Advanced-level QA/QC applications
  • Continued advanced-level brewing theory and practices
  • Extensive hands-on brewing both at Doemens Academy and at external breweries in the Munich area

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 20 weeks / 700 hours

Certificate of completion

Tuition (regular) $26,245

APF (non-refundable) $2,750

Total Cost $28,995

Visa Requirements
(non-U.S. citizens)
M1 Visa

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