Brewer Cursus Weihenstephan

Language:	German
Location:	Weihenstephan, Online
Duration:	4 months, online and 1 x 1 week on-campus
Start:	October
Cost:	3,850 €

Apply now

Learn the art of brewing beer!

Explore the beer-making journey with the certificate program “Brewer Cursus Weihenstephan.” Gain a comprehensive understanding of the demanding art of brewing beer, from carefully selected raw materials in the fields to the perfect beer enjoyment.

Explore every stage of the malting and brewing process. From the science of raw materials to the technology behind malt and beer production, encompassing quality control through to the bottled end product.

Enjoy the best of both worlds – tradition and science. Our experienced instructors blend time-honored craftsmanship with cutting-edge technology and the latest scientific discoveries.

Master the art of brewing beer within our research laboratories and the world’s oldest brewery. Elevate your brewing expertise for a journey through tradition and innovation.

Quick Info

Here you will find all the information you need for this course.

Navigation

Benefits

Explore the Brewer Cursus Weihenstephan, blending cutting-edge brewery technology with a rich historical tradition.

01

1

Oldest Brewery in the World

Partnering with the State Brewery Weihenstephan, the oldest continuously operating brewery, provides unique, authentic glimpses into the traditional craftsmanship of beer brewing.

02

2

150+ Years of Expertise

The Technical University of Munich has been a pioneer in brewing and beverage technology education for over 150 years, providing degree programs, training courses, and seminars in Weihenstephan.

03

3

Own Research Brewery

The Chair of Brewing and Beverage Technology, featuring a dedicated research brewery and cutting-edge laboratory equipment, offers an optimal learning environment for brewing technologies.

Program Overview

You can find all the important information about the certificate program here. Below you can find out the objectives of the program, the exact details of the process, what you will learn and which lecturers will teach you the content.

Learning Objective
Here you will find information on the aims of this course and its content.

Develop a comprehensive understanding of the key raw materials used in brewing, including hops, barley, malt, and water, and their roles in the brewing process.
Gain proficiency in the practical aspects of brewing, including wort production, boiling, cooling, fermentation, maturation, filtration, stabilization, and filling.
Acquire knowledge and skills in ancillary areas essential for successful brewery operations, such as beer styles, alternative raw materials, adjuncts, history of brewing, analytics, sensory science, draft beer dispensing systems, cleaning, and sanitizing.

Details
Here you will find information on dates, requirements and other general conditions for the certificate program.

Program:

Brewer Cursus Weihenstephan

Graduation:

This program is a certified professional education program by the Technical University of Munich. After successful completion of the project work, you will receive a certificate from the Technical University of Munich.

Academic Responsibility:

Prof. Dr.-Ing. Thomas Becker, Chair of Brewing and Beverage Technology, TUM
Dr.-Ing. Martina Gastl, Director, Research Center Weihenstephan for Brewing and Food Quality, TUM
Dr. Roman Werner, Managing Director TUM Food and Agro Center for Innovation and Technology

Target group:

People who work in upstream and downstream areas of the brewing industry, e.g. management, production, sales or marketing, small brewery owners, craft- and hobby brewers who would like to expand their knowledge in a scientifically sound manner.

Program fee:

€ 3,850 *

Language:

English

Discounts:

10% discount for TUM alumni

Dates:

Course start annually in June (course language: English)
Weekly Online-Sessions between beginning of June and mid-September (Thu, 18:00-19:00 CEST)
One week On-Campus Program – TUM Campus Weihenstephan, 2nd week of September (the week before the Oktoberfest)

Course start annually at the beginning of October (course language: German) – FULLY BOOKED for WS 24/25
Weekly Online-Sessions between the beginning of October and March
On-Campus Program – TUM Campus Weihenstephan: 1. block (Fri-Sun) mid-January and 2. block (Fri-Sun) beginning of March.

Study location:

Online + TUM Campus Weihenstephan

Format & Timing:

Blended-learning: Online & on campus

Admission requirements:

Ideally, you bring a first basic education in a scientific or technical field.

* Based on our experience, the German tax benefits help many participants self-finance their education, as these can be worth up to 50 % of tuition fees and program-related travel costs. Please consult your tax advisor for more details. For participants of our programs residing outside Germany, this might be applicable; please check the situation with the local tax authorities in your country of residence.

Lecturers
Get to know our experienced lecturers who will teach you the certificate content and with whom you will work.

Dr. Ing. Martina Gastl,
Director, Research Center Weihenstephan for Brewing and Food Quality, TUM

Dr.-Ing. Mathias Hutzler,
Microbiology and Yeast Center, Research Center Weihenstephan for Brewing and Food Quality, TUM

Dr.-Ing Martin Zarnkow,
Research and Development, Research Center Weihenstephan for Brewing and Food Quality, TUM

Dipl.-Ing. Dario Cotterchio,
Hygienic Design, Research Center Weihenstephan for Brewing and Food Quality, TUM

Dr.-Ing. Hubertus Schneiderbanger,
Consulting, Research Center Weihenstephan for Brewing and Food Quality, TUM

Dr. Florian Lehnhardt,
Food Quality and Sensory Science, Research Center Weihenstephan for Brewing and Food Quality, TUM

Dr. Roman Werner,
Managing Director, TUM Food and Agro Center for Innovation and Technology

Dipl.-Ing. Christoph Neugrodda,
Director, Research Brewery, Program Manager Raw Materials oriented Brewing Technology, TUM Department of Brewing and Beverage Technology

M.Sc. Sönke Kienitz,
Associate Scientist, Program Raw Materials oriented Brewing Technology, TUM Department of Brewing and Beverage Technology

Dr. Bertram Sacher,
Senior Scientist, TUM Department of Brewing and Beverage Technology

Dr. Jennifer Schneiderbanger,
Senior Scientist, Analytics, TUM Department of Brewing and Beverage Technology

M.Sc. Stefan Hör,
Associate Scientist, Research Center for Brewing and Food Quality, TUM

Structure
Find out how the program is structured and what content you can expect.

Module 1 | Raw Material Hop

Module 2 | Raw Material Barley and Malt

Module 3 | Brewing Water

Module 4 | Beer Styles, Alternative Raw Materials and Adjuncts

Module 5 | Brewing 1 – Wort Production

Module 6 | Brewing 2 – Wort Boiling and Cooling

Module 7 | Workshop – Wort Production

Module 8 | Beer Production 1 – Fermentation and Maturation

Module 9 | Beer Production 2 – Filtration, Stabilization, and Filling

Module 10 | “Design your first brews!”

Module 11 | History of Brewing

Module 12 | Analytics

Module 13 | Sensory Science

Module 14 | Draft Beer Dispensing Systems

Module 15 | Cleaning and Sanitizing On-Campus Program I TUM Research Brewery, Weihenstephan

Closing I Octoberfest 2024

Apply now

Testimonials

Partner

The program was developed in collaboration with the Chair of Brewing and Beverage Technology and the Weihenstephan Research Center for Brewing and Food Quality at the Technical University of Munich.München entwickelt.

Your contact

Andrea Bertreit

Phone: +49 8161 71-3432

Get in touch

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