Brewer Cursus Weihenstephan
| Language: | German |
| Location: | Weihenstephan, Remote |
| Duration: | 6 days + weekly online-sessions |
| Start: | September 2024 |
| Cost: | 3.850 € |
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.
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Quick Info
Here you will find all the information you need for this course.
Benefits
Explore the Brewer Cursus Weihenstephan, blending cutting-edge brewery technology with a rich historical tradition.
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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.
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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.
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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 course, what you will learn and which lecturers will teach you the content.
Aims of the certificate course
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
ere 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 audience: | 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. |
| Participation 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 prior to the Oktoberfest) Course start annually in the beginning of October (course language: German) 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 here in which content modules the certificate program Brauer Cursus is structured.
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
Optional Oktoberfest Visit
Optional Oktoberfest Visit
Combine your trip to Weihenstephan with a visit at Oktoberfest 2023 in Munich!
Take the chance and enjoy the special locally brewed Oktoberfest beer at the world’s biggest folk festival right after your brewing course at TUM Campus Weihenstephan in September 2024. Oktoberfest 2024 will take place from September 21 to October 6 on Theresienwiese in Munich.
Testimonials
The course contributed an important boost to personal growth, and a path to new relationships. It exposed me to a rich combination of the science and practice of brewing. Engaging on-line presentations were followed by two, intensive, on-site sessions of three days each.
The covered topics were perfect for me as someone coming from another professional field. Exactly the right mix of praxis relevant information for the daily brewing process, but also with a solid foundation of science to help to truly understand the entire process. The lectures were all well prepared, very competent and engaged with great passion. The organization was perfect, as was the atmosphere during the course.
The Brewer Cursus was a great success! TUM has highly motivated lecturers who are very passionate about the subjects. The topics were all very interesting. The practical brewing process itself was very hands-on. We brewed in small groups. I was able to take away many tips and tricks for my small brewing operation I am planning to expand.
Our excursions to the various companies on the practical weekends were also very exciting, e.g. the malt house or the hop community, and the many great discussions with the other course participants at eye level were very helpful and a good added value in this course.
Partners
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.
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