WBA Master Brewer Program
The twin-campus WBA Master Brewer program will prepare graduates in order to advance their careers through practical application of advanced brewing theory with the incorporation of an extensive practical applications module.
The WBA Master Brewer program provides graduates with the knowledge and experience to be capable of qualifying for employment in the position as a head brewer, brewing supervisor or manager, or any of the other sought-after positions within the brewing industry.
This 20-week program is comprised of segments, divided into modules, with each module specializing in a particular area of brewing technology. The content addresses issues in brewing from an international perspective, providing students with education and experience not offered by any other brewing school.
The cost of tuition includes a roundtrip 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
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
- 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
WBA Beer Production and Quality Control module (Module 2) (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
WBA Packaging and Process Technology module (Module 3) (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)
WBA Business of Brewing and Technical Case Studies module (Module 4) (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.
WBA European Brewing Study Tour module (Module 6) (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.
Advanced Applied Brewing Techniques module (Module 7) (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
Get advanced-level practical skills in every key area of commercial brewing operations with the WBA Advanced Applied Brewing Techniques module. This 8-week portion of the WBA Master Brewer program takes students through over 300 hours of hands-on activities in the production and lab facilities of Doemens Academy in Munich.
- Advanced-level lab testing
- Advanced-level QA/QC applications
- Hands-on brewing both at Doemens Academy and at external breweries in the Munich area
Chicago & Munich Campus*
February 10th to July 24th 2020
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
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.