Module 1: WBA Raw Materials and Wort Production
Description
Great beer starts with great raw materials and sound brewhouse practice, 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 Advanced Brewing Technology, International Diploma, or Master Brewer programs.
This module is offered online and on-campus, both with distinctive advantages. The on-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.
What I'll learn
- Structure and Morphology
- Biochemical Changes
- Evaluation for Malting
- Malting Processes
- Specifications
- Specialty Malts
- Adjuncts and Cereal Cookers
Hops
- History, Varieties, Aroma Evaluation
- Botany, Cultivation, Types and Forms
- Chemistry and Analysis, Storage and Stability
- Character and Advanced Products
- Craft Brewers Perspective
Water
- Brewing Water Composition
- Water Adjustments
Milling
- Malt Handling and Milling
- Mashing
- Enzymes
- Techniques and Wort Composition
Wort
- Separation (Lauter Tun and Mash Filters)
- Boiling
- Hop Addition “Hot Side”
- Clarification
- Cooling
- Aeration
- Brewing Calculations and Mixing Formuala
Brewhouse
- Lab Analysis
- Cleaning and Sanitizing
- Effluents
- Sensory Introduction
- Sensory Practical
Key Facts
Option #1
Option #2
Past Option(s)
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
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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