W40: WBA Master Brewer Program

Certificate studies

Program Objectives
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 many 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 will address issues in brewing from an international perspective, providing students with education and experience not offered by any other brewing school.

Program Description
The WBA Master Brewer Program consists of seven modules. Students may take any of these modules as a separate unit, electing to complete the program at a later date. For more information on options and pricing, please contact the registrar, Lupe Zepeda, at lzepeda@siebelinstitute.com.

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

Raw Materials and Wort Production provides training in the technology and science of wort creation. Each critical factor in wort production, from barley growth to wort boiling and cooling, is explained in detail. Students will complete this two-week module with a complete understanding of the effects of products and processes on this area of the brewing cycle.

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

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. This module offers in-depth instruction in fermentation and maturation, including all aspects of yeast handling and performance. This module also includes instruction in the process of quality control and assurance, ensuring that students understand the critical role that QA/QC plays in retaining the consistency and longevity of beer and other malt-based fermented products.

Module 3: Packaging and Process Technology
(Siebel Campus, Chicago, U.S.A.)

Our Packaging and Process Technology module deals with processing and packaging of finished beer, as well as important engineering and “physical properties” issues. The packaging information includes the most re-cent developments in alternative materials (such as plastic bottles) and super-high-speed bottling systems. Engineering and process instruction includes topics such as properties of metals and other materials, fluid and pump dynamics, and other areas critical to improving brewery performance.

Module 4: Business of Brewing and Technical Case Studies
(Siebel Campus, U.S.A.)

The primary purpose of this 1-week module is to expose students to the challenges of running breweries similar in scale to that of their respective employers. Students will learn the importance of planning and budgeting, both areas where they may currently, or soon, contribute. They will also learn the importance of anticipating competitive, regulatory and supply challenges, and their impact on the planning and budgeting processes as well as the overall health of the brewery. The Technical Case Studies portion is designed to emulate the dynamic found in commercial breweries, students become part of small work groups where they are assigned case studies based on actual problematic situations.

Module 5: Applied Brewing Techniques
(Doemens Campus, Munich, GR)

The 3-week Applied Brewing Techniques module allows students to experience hands-on commercial brewing techniques in the brewing facilities of Doemens Academy in Munich. In this information-packed module, students will perform practical operations in brewing, maturation, packaging, and laboratory environments. Extensive instruction in brewing microbiology is included in this module. Students will also be trained in both traditional and current brewing techniques, giving them a truly international perspective of beer production.

Module 6: European Brewery Study Tour
(Doemens Campus, Munich, GR)

Over the span of 2-weeks, students will travel throughout Europe to get behind-the-scenes tours of breweries, equipment manufacturers, and product suppliers. English-language instructional sessions will be conducted throughout this program by our World Brewing Academy instructional team, ensuring students and enjoyable and unforgettable learning experience.

Module 7: Advanced Applied Brewing Techniques
(Doemens Campus, Munich, GR)

The Advanced Applied Brewing Techniques module is designed to give students advanced level practical skills in every key area of commercial brewing operations. Created by the faculty of Doemens Academy and Siebel Institute, this 8-week module takes students through over 300 hours of hands-on activities in the production and lab facilities of Doemens Academy in Munich. This module will give students the practical skills they need to work effectively in breweries of practically any size or configuration, and it will provide complete understanding of the activities involved in each department of the typical commercial brewery.

Check dates, tuition & availability

Key facts

20 weeks
Clock Hours
Chicago & Munich Campus*

* Students taking the full, continuous program receive roundtrip airfare (Chicago O’Hare International Airport, Chicago, U.S.A., to Munich Franz Joseph Strauss International Airport and back to Chicago) within the cost of tuition. Room and board is the responsibility of the students in both Chicago and Munich.

Modules included in this program

W21: WBA Raw Materials and Wort Production
W22: WBA Beer Production and Quality Control
W23: WBA Packaging and Process Technology
W24: WBA Business of Brewing and Technical Case Studies
W25: WBA Applied Brewing Techniques
W26: WBA European Brewery Study Tour
W45: WBA Advanced Applied Brewing Techniques

Admission requirements

All students applying for an advanced program, module or course must be of legal drinking age.

This advanced program or module requires students to have a specific knowledge of brewing theory and/or related sciences in order to be successful in the assessment process by having either successfully completed one of the following, with exception of Modules 5 and 7 (see exceptions info below).

(a) Successfully passing the WBA Concise Course in Brewing Technology (campus or online), or
(b) Successfully passing the online assessment

Exceptions: To qualify for Module 5, one must have successfully completed all Modules 1-3. To qualify for Module 7, one must have successfully passed Modules 1-6


Upon successful completion of this program, students will be awarded the WBA Master Brewer certificate.