WBA Raw Materials and Wort Production Module (Module 1)
Description
Great beer starts with great raw materials and sound brewhouse practices, and the WBA Raw Materials and Wort Production module provides advanced-level training in the technology and science of wort creation. Each critical factor in wort production, from malting technology to hop usage to wort boiling and cooling, is explained in detail. Students will also learn the analytical techniques involved in assessment of raw materials and wort towards achieving consistency in wort quality.
The WBA Raw Materials and Wort Production 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 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.
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
What I'll learn
- 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 Formuala
- Lab Analysis
- Cleaning and Sanitizing
- Effluents
- Sensory Introduction
Key Facts
Option #1
Option #2
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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